Peach Cobbler with Praline Biscuits
Ingredients
3/4 Cup sugar *
2 Tbsp flour
1 tsp cinnamon
1 tsp nutmeg
1/2 Cup water *
5 Cups sliced fresh peaches (3 lbs) *
3 Tbsp melted butter
1/4 Cup firmly packed brown sugar
1 Cup chopped pecans
2 Cups self-rising flour **
2 tsp sugar
1/2 Cup solid shortening **
3/4 Cup buttermilk
* Perhaps canned peaches could be substituted using the liquid rather than water and use less sugar
** Bisquick may be substituted for flour and shortening
Directions
Preheat oven to 400 degrees F
Lightly grease a 13 in x 9 in x 2 in pan.
Combine first 6 ingredients. Bring to a boil and cook for 1 minute. Pour into lightly greased pan and set aside.
Combine butter, sugar, and nuts. Set aside.
Combine flour and sugar. Cut in shortening. Add buttermilk.
Roll to 8 in x 12 in rectangle. Spread with pecan mixture. Roll up from long end. Cut roll into 1/2 inch slices. Place on top of peaches (about 3x6 or 3x7).
Bake at 400 degrees F for 25-30 minutes.
Serve one helping to each family member and keep the rest for yourself. ;)
Pumpkin Cream Cheese Squares
Ingredients
2 cans (8 oz each) refrigerated crescent dinner rolls
2 pkg (8 oz each) cream cheese, softened
1 tsp vanilla
1/2 cup granulated sugar
1 egg, slightly beaten
1 egg, slightly beaten
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
Directions
- Preheat oven to 350 degrees F.
- Line a 13x9 inch baking pan with foil, leaving enough sticking up on the ends to use as a sling to easily extract the finished product from the pan when done. Unroll 1 of the cans of crescent dough. Press onto bottom of pan to form crust, firmly pressing seams together to seal.
- Beat cream cheese, vanilla, 1 egg, and 1/2 cup of sugar with electric mixer on medium speed until well blended. Spread 1 cup of this mixture onto the crust.
- To the rest of the cream cheese mixture, add the other egg, pumpkin puree, cinnamon, cloves, and nutmeg. Spread all of this mixture over the first cream cheese layer.
- Unroll the remaining can of crescent dough onto a large sheet of wax paper. Pat out dough to form 13x9 inch rectangle, pressing seams together to seal. Invert over cream cheese mixture to form top crust; discard wax paper.
- Bake 30 to 35 minutes or until golden brown.
- Allow to cool some. Use the foil sling to pull the big cake out of the pan and onto a cutting board. Slice into squares and serve or refrigerate.
Sweet Potato Casserole
Ingredients
4 cups mashed sweet potatoes
1 cup white sugar
2 eggs, beaten
1/2 cup milk
1/2 teaspoon salt
1/3 cup butter, melted
1 teaspoon vanilla extract
Topping
1 cup packed brown sugar
1/2 cup all-purpose flour
1/3 cup butter, melted
1 cup chopped pecans
Directions
In a mixing bowl, combine the sweet potatoes, sugar, eggs, milk, salt, 1/3 cup butter, and vanilla. Mix together and pour into a greased 13x9 inch baking dish.
To prepare the topping, combine in a separate bowl the brown sugar, flour 1/3 cup melted butter, and pecans. Mix together and crumble over sweet potato mixture. Bake uncovered at 350 degrees F for 35 to 45 minutes.
Bonnie's Beef n Barley
4 C Beef Cubes
1 T Salt
1/2 tsp. Pepper
1/4 tsp Chili powder
1/2 C Chopped Onion
1 lb. Soup bones
4 C V-8 Juice
4 C Water
3/4 C Barley
1 C Carrots
1 C Pototoes
1 C Celery
1 C Corn
1 C Green Beans
Brown meat. Add bones, water, juice, onion and seasonings. Cover and simmer 1 hour.
Add barley and simmer 1 hour.
Add vegetables and simmer 1 hour.
Remove bones and correct seasonings.
About 8 servings
Sourdough Bread
Starter:
1 pk yeast (approximately 1Tbsp)
1C warm water
Day 1 - Mix until yeast dissolves. Let it sit on the counter overnight in a glass bowl.
Day 2 - Put it in the fridge.
Day 3 - Feed it. Feed again every 3rd day.
Feed Starter:
3 Tbsp instant potato flakes
2/3 C sugar
1 C warm water
Add all of these to starter and stir a bit. Let it sit out overnight or throughout the day before returning starter to the fridge.
Go through 2 or 3 feedings before making the bread.
Bread:
1 Tbsp salt
1/4 C sugar
6 C bread flour
Mix these together. Then, add:
1 C starter
1/2 C corn oil (or vegetable oil)
1 1/2 C warm water
1 - Mix until you have a ball of dough. Oil the dough ball and a glass bowl. Place the dough ball in a glass bowl and cover loosely with plastic wrap. Let it rise overnight or throughout the day.
2 - Knead about 25 times on a well-floured surface. Divide into 3 parts for standard bread pans or 2 parts for extra large bread pans. Knead several more times. Place dough in well-greased loaf pans. Lightly grease the tops of the loaves. Cover lightly with plastic wrap and let rise throughout the day or overnight.
3 - Bake at 350 F for 25 minutes. Rub a stick of butter over the warm loaves after removing them from the oven.
This recipe was given to me by a friend named Susan Dempsey. Thanks, Susan!