MORE DESSERTS

~~ CHEESE PIE ~~

1-1/3 C Fine Graham Cracker Crumbs
1/4 C Melted Butter
3 (3oz Packages) Cream Cheese
1/2 C Plus 5 Tbls Sugar
2 Eggs, beaten
1 Tsp Vanilla Extract
2 C Sour Cream
1/8 Tsp Ground Cinnamon
Have cheese and eggs, at room temperature. Mix crumbs and butter well with
hands. Press onto bottom and sides of 9-inch pie pan.
Bake in preheated 350 Degree oven 5 minutes.
Cream the cheese well. Gradually beat in 1/2 cup sugar. Add 1/2 tsp vanilla;
Beat well. Pour into crust. Bake at 325 Degrees for 20 minutes, or until firm.

Mix sour cream, 1/2 Tsp vanila,5 Tblsp sugar and cinnamom.
Spread on pie. Return to oven and bake 5 minutes. Cool, then chill.

~~ FRESH PEACH COBBLER ~~

6 Tbls Butter or Margarine
2 cups Sugar, divided
3/4 C Flour
2 Tsps Baking Powder
Dash of Salt
3/4 cup Milk
2 C Sliced Peaches
Melt butter in the bottom of a 2 quart baking dish. Combine 1 cup sugar,
flour,baking powder and salt; add milk and stir until mixed. Pour batter over
butter in baking dish but do not stir.
Combine peaches and remaining 1 cup sugar and spoon over batter. Do not stir.
Bake at 350 Degrees for 1 hour
Yield: 6 to 8 servings.
Note: If butter is too hot when you add the flour mixture it will kill the
baking powder.

~~ PEACH CRISP ~~

FILLING:TOPPING:

9 Cups peeled & sliced fresh peaches1 Cup brown sugar
2 tsp lemon juice1/4 Cup whole wheat flour
1/2 tsp almond extract3 Cup quick oats
1 1/2 Cup chopped pecans
1/4 Cup coconut
1 Cup melted butter
1 tsp. almond extract
1 tsp nutmeg, optional

Toss peaches with lemon juice and almond extract. Place in buttered 9 X 13
baking dish.
Combine sugar, flour, oats, pecans and coconut. Stir in melted butter and
almond extract.
Spread evenly over peach filling. If desired, sprinkle with nutmeg.
Bake in a preheated 350 Degree oven for 45 to 60 minutes until top is golden
and the filling is bubbly around edges. (Serves 12)


Like something really decadent? Step this way!

Or to Main Page