Peach Cobbler

Our neighbors invited us over last night for this cobbler and Jeff and I both thought it was the best cobbler we've ever had. It really was delicious. She also added some blueberries which was really good.

1 stick butter
1 C. sugar
3/4 C. self-rising flour
3/4 C. milk
One 28-ounce can sliced peaches in syrup (can also use 1 quart home-canned peaches. To use any other fresh fruit, simmer 2 cups fruit in saucepan for about 10 minutes with 1 cup sugar and 1 cup water)
Preheat oven to 350. Put butter in 2 qt. casserole or 9x13 pan and place in oven to melt. Mix sugar and flour; stir in milk slowly. Pour over melted butter but do not stir. Spoon fruit on top, gently pouring in syrup. Still do not stir. Bake for 30-45 minutes, or until nicely browned on top.

From :Keri Gilespie

Crunchy Macaroons

1 ½ cups crisp rice cereal

1 ¼ cups flaked coconut

2 egg whites

3 tablespoons sugar

1/8 teaspoon almond extract

In a small bowl, combine all ingredients.  With damp fingers, shape into 1 ½-in. mounds on parchment paper-lined baking sheets.  Bake at 350 degrees for 20-25 minutes or until edges are lightly browned.  Remove from pans to wire racks to cool 

Boiled Raisin Cookies

I don't usually like raisins, but I made these at work and they were really good. I think they would be good with our without the Raisins, but the ones I made had them.

2 c raisins
1 c water
2 c brown sugar
1/2 c shortening
2 eggs
1/2 tsp salt
1 tsp vanilla
1/2 c raisin liquid (from the boiling water
3 c flour
1 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp cloves
1 c nuts
2 c raisins (the boiled raisins from above).

Boil raisins in water. Cream sugar and shortening. Add the rest of the ingredients. Drop onto cookie sheet. Bake at 350 degrees for 10-12 minutes.
(Kenzie's Post)

Fruit Pizza

Crust:
1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 1/4 cups all-purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
1 (8oz) package cream cheese
1/2 cup white sugar
2 tsp vanilla extract

Preheat oven to 350 degrees. In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. Combine the flour, cream of tartar, baking soda and salt. Stir into creamed mixture until just blended. Press dough into an ungreased pizza pan. Bake for 8-10 minutes or until lightly browned; cool.

Pizza Topping:
1 tub of regular size Coolwhip
1 1/2 cups marshmallow fluff; recipe to follow.

Combine two ingredients in a bowl and put on sugar cookie

Marshmallow Fluff
2 large egg whites, room temp.
3/4 cup light corn syrup
1/4 cup water
1/2 cup granulated sugar

In a large bowl using an electric mixer, beat egg white until stiff. Set aside. In a small saucepan (1 quart) add corn syrup, water and sugar. Place over high heat and stir with a wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides of the pan wit a wet pastry brush. Attach candy thermometer to pan. Cook syrup to 242 degrees or soft ball stage. Slowly pour hot syrup, beating constantly with electric mixter, into beaten egg whites. Continue beating several minutes until mixture holds its shape.Cover the pizza with fresh fruit then with a citrus glaze.

Citrus Glaze:
1 Tbs. cornstarch
1/4 cup water
3/4 cup orange juice
1/4 cup grated lemon rind
1 Tbs. fresh lemon juice

Combine first three ingredients in a small saucepan. Bring to a boil; cook over medium heat 1 minute stirring constantly. Remove from heat; stir in lemon rind and juice. Cover and let cool before using.
(Kenzie's Post)

Pomegranate Cheesecake

Crust:
1/2 cup butter, softened
1/4 cup packed brown sugar
1 egg
1 1/4 cups all purpose flour

Filling:
4 8-oz. packages cream cheese, softened
1 1/4 cups granulated sugar
1/4 cup all purpose flour
3 eggs
1 tablespoon vanilla
1/2 cup sour cream (reduced fat worked great)
1 teaspoon finely shredded lemon peel
3/4 cup pomegranate seeds

Topping:1 1/2 cups sour cream (again, reduced fat worked great)
1/4 cup sugar
1 teaspoon vanilla

Pomegranate Glaze:
1-16-ounce bottle pomegranate juice (usually found in the refrigerated section of juices)
1/4 cup brown sugar
1 1/2 tablespoons cornstarch
1/2 cup pomegranate seeds

For the crust: preheat oven to 350 degrees. In a mixing bowl beat butter on medium high speed for 30 seconds. Add brown sugar. Beat until combined. Add egg; beat well. Beat in flour until combined. Divide dough in half. Cover one portion and set it aside.
Remove the sides from a 10-inch springform pan and set aside. Spread first portion of dough on just the bottom of ungreased springform pan base, spreading dough to edges. Place on baking sheet. Bake for 10 minutes. Cool completely.
When cool, attach sides of pan. Press chilled dough onto the sides of the sprinform pan to a height of 1-3/4 inches, using a thin metal spatula, like an offset spatula, to spread dough.

For the filling: reduce oven temperature to 325 degrees. In an extra-large mixing bowl beat cream cheese and sugar until fluffy. Beat in the flour on low speed until smooth. Add eggs and vanilla all at once, beating on low speed just until combined. Mix in sour cream and lemon peel. Then, using a wooden spoon or a spatula, gently fold in pomegranate seeds (if you use the electric mixer for this part, the seeds will burst and stain the filling with the juice - and it won't look as pretty).Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes or until edges are puffed and center jiggles slightly when gently shaken. Remove from oven. (It doesn't matter if the cheesecake cracks on top since it will have a sour cream topping.)

For the topping: stir together sour cream, sugar, and vanilla. Spread sour cream mixture over top of baked cheesecake, spreading gently to the edges. Return to oven; bake for 10 minutes. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely.
Cover; chill 4 hours or overnight.

For pomegranate glaze: in a medium saucepan bring pomegranate juice to boiling; reduce heat and boil gently, uncovered, until reduced to 1 cup (12 to 15 minutes). In a separate bowl, stir together brown sugar and cornstarch. Add to juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Transfer to a medium bowl; cover surface with clear plastic wrap. Cool to room temperature. Store, covered, in refrigerator until serving time.When ready to serve, remove cheesecake and pomegranate glaze from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake; pile remaining pomegranate seeds in center of cheesecake.

To serve, slice cheesecake. Pass remaining sauce. Makes 16 servings.
From My Kitchen Cafe (www.mykitchencafe.blogspot.com)

Brother Grahams Oatmeal Cookies

These cookies are from my cousin Katie. They are my new favorite oatmeal cookie. They are so yummy and I love that you make them a little bigger.

Beat together:
¾ C. shortening
1 C. brown sugar
½ C. sugar
1 tsp. vanilla

Add:
1 egg
¼ C. water
1 1/2 Cup flour
1 tsp. salt
1 tsp. soda
3 C. oatmeal
Chocolate chips

Use ice cream scoop to put cookies on tray.Bake at 350 degrees for 12 minutes.

From: Katie Boardman