Peach Cheesecake Pie

I found this recipe in a magazine. The title alone attracted me. I tried it, we loved it, and each year when the fresh peaches are in season I make it at least once.

2 9" pie crusts
4-5 peaches, peeled and sliced
2/3 c. sugar
1 tsp cinnamon
3 tbsp cornstarch
1/4 c. orange juice
1 8 oz pkg cream cheese, room temperature
1/2 c. sugar
1 egg
1/2 tsp vanilla
1 egg
1 tbsp sugar

• To sliced peaches add 2/3 c. sugar and cinnamon. Stir cornstarch into orange juice, stir into peaches. Bring to a boil, for 1 minute. Reduce heat to low; simmer until thickened, 2-3 minutes. Remove from heat. Cool at least 20 minutes.
  Preheat oven to 350. Place foil lined baking sheet on middle rack in oven. Place one pie crust in 9" pie pan, trim and flute edges.
  Beat cream cheese and 1/2 c. sugar until fluffy. Beat in 1 egg and vanilla. Spread in crust. Bake on hot sheet until just set, 20 minutes.
• Top with peach mixture.
• Cut remaining pie crust into 1/2" wide strips. Arrange in lattice pattern over peach layer, trimming as necessary. Press ends to fluted edge. Beat one egg; brush over down. Sprinkle with 1 Tbsp sugar.
• Bake on hot baking sheet, 45 minutes or until golden. Cool on rack 3 hours.

Cheese Fudge (aka School Fudge)

This is a blast from the past, if you are from here and about my age, which of course I will not share, you will remember eating it.. Think back to those good old days of School Lunch, when the cooks made real food, macaroni and cheese with big lumps of gooey cheese, chili and Donuts, and fudge. Yes, this is that recipe. I must admit that I don't make Christmas Candy. I've made a few feeble attempts, but that is one thing that intimidates me, even the thought of doing it sends fear down my spine. Luckily my mother was a school cook in her later working years and she passed along this secret recipe. It is one of the few actually successful goodies I have made, especially since there is no cooking required. The schools had to work with what was given them, and so the ingredients are perhaps not what you would normally think of in fudge. Be brave and try it.

1/2 # grated or crumbles processed cheese such as Velveeta (grate or crumble while cold then let it come to room temperature)
1 c. peanut butter
1/2 c. butter or margarine
3/4 c. Carob or 1/2 c. cocoa
4 1/3 tbsp canned milk (I think that is 4 tbsp and 1 tsp)
2 # powdered sugar (a whole bag)
2 tbsp vanilla
1/3 cup chopped nuts (optional of course)
Put all ingredients into mixer, mix well. It will be thick. Put into a buttered (9/13 for thick), and refrigerate overnight.
Can be frozen.
When this was made for the school it was obviously made in huge batches. My mother broke it down into a manageable amount. Thank Mom.

Frozen Apple Pie Filling

Mrs "C" gave me this recipe. So easy and tastes good too. No canner needed and bottles are optional and freezer space is a must when you find out how easy and tasty it is. Give it a try.

12 cups peeled and slice apples
Put in microwave on high for 5 minutes, stir and cook 5 more minutes.
Stir together:
1 c sugar
6 tbsp flour
1/2 tsp nutmeg
1 tsp cinnamon (use more if like it more cinnamon)
dash of salt
Add to apples, stir well.
You may add 1/2 tsp vanilla and 1/4 tsp almond extract of desired.
Put in quart freezer bags or quart jars. Freeze and enjoy.

Carrot Cookies

This is a fall favorite for us. They are so moist. You'd never know they had carrots in them.
1/2 c oil
3/4 c sugar
4 egg white (or two whole eggs)
1 c mashed and cooked carrots
2 c flour
1 tsp baking powder
1 tsp vanilla
1 c nuts (optional)
Bake at 350 for 12 mnutes

Frost with orange juice and powdered sugar and margarine. (optional)

Mom's Applesauce Cake

Brings back memories of growing up. My mom use to make this one.
4 c flour
4 tsp soda
1 1/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
2+ tbsp cocoa ( add more if you want a more chocolatey taste)
1 c oil
2 c sugar
3 c applesauce
1/2 c raisins
1/2 c walnuts (optional)
combine oil and sugar. Add applesauce then dry ingredients, finally raisins and nuts. Pour in greased 9x13. Bake 400 for 15 min, then turn down to 375 for 15 minutes.

Zucchini Brownies

My neighbor gave this one to me. It's heart smart and with the added bonus of being egg and dairy free.
2 c. shredded zucchini
1 tsp salt
2 c. flour
1/2 c. cocoa
1 1/4 c. sugar
1/2 c. oil
1 1/2 tsp soda
2 tsp vanilla
chopped nut (optional)
icing (optional)
Sift dry ingredients together. Combine zucchini and oil. Blend in dry ingredients, vanilla and nuts. Spread onto oiled 11 x 15 (or if you like them a little thicker use 9 x 13) baking pan. Bake at 350 for 18-20 minutes.

Rhubarb Cake

Only those with the very finest of taste buds can taste the Rhubarb and dislike this cake. I made this once when my brother came over and he has a definite dislike for Rhubarb, after the second piece I fessed up and was impressed.
Topping: make first and refrigerate until needed.
1/2 C. brown sugar
1/4 C. margarine
1 tsp cinnamon
Mix until crumbly
Cake:
1 1/2 c. sugar
2 c. flour
1/2 c. margarine
1 tsp soda
1 egg
1/2 tsp salt
1 c buttermilk or sour milk
2 c chopped rhubarb (make be cooked)
1 tsp vanilla
Cream together sugar and margarine. Add rhubarb, egg and beat until smooth. Add buttermilk and vanilla. combine flour, soda and salt. Add to creamed mixture, fold in rhubarb. Pour into greased, well floured 9x13 pan. Sprinkle topping over cake batter. Bake 35-45 minutes at 350 degrees.

No Bake Peanut Butter Cereal cookies

So easy and fun to make. These never go to waste at our house.

6 cups Rice Chex or Honey Nut Cherios type cereal
3/4 cup corn syrup
1/2 cup peanut butter
1/4 cup butter
1/2 cup sugar
peanuts (optional)
Combine corn syrup, peanut butter, butter, and sugar, over medium heat. Stir to dissolve. Bring to a full rolling boil. Remove from heat, pour over cereal. Drop by spoonfuls on greased pan or spread in pan to make bars.

Jan's Cookies

When ever I stop at my brother's house his wife offers me a treat. I never turn her down because she always has the tastiest treats. Last time I went it was these cookies. All I can say is YUMMMMMM. It's basically your favorite oatmeal cookie with craisins and white chocolate chips added in. For convenience sake here is her recipe.

1 C butter (or 1/2 shortening and 1/2 c butter/margarine)
3/4 C brown sugar
3/4 C white sugar
2 eggs
1 tsp vanilla
1 tsp soda
1 tsp salt
1 1/2 C oatmeal
2+ c flour
coconut, nuts, raisins, craisins, chocolate chips, white chips or what ever you prefer to add in.

Heat oven to 350. Cream butter and sugars. Add eggs and vanilla and mix well. Add soda, salt and flour, then add oatmeal, mix. Fold in whatever you want to flavor, craisins and white chips is a good choice. Drop by large spoonfuls onto cookie sheet. Bake 10-12 minutes, until barely browned. Let cool slightly before enjoying. Makes about 4 dozen cookies.

Lemon Cheesecake Squares

Found this in a magazine and had to try. YUMMY is all I can say. I was afraid it would be too lemony, and I am not a big lemon fan. But it was just right.

1 pkg(3oz) lemon-flavored Jell-O
1 c. boiling water
1 1/2 c. graham crumbs
3 tbsp butter, melted
1 tbsp brown sugar
8 oz lite cream cheese (not fat free), in a brick
1 c sugar
2 tbsp freshly squeezed lemon juice
2 tsp grated lemon zest
1 tsp vanilla
4 c light whipped topping, thawed
1. In a small bowl, dissolve Jell-O in boiling water. Refrigerate until slightly thickened, but not set (about 45 minutes).
2. Meanwhile, prepare crust. In a small bowl, combine graham crumbs, melted butter, and brown sugar. Stir well using a fork. Spray a 9x13 baking dish with cooking spray. Press crumb mixture evenly over bottom of pan. Refrigerate while you make filling.
3. To prepare filling, beat together cream cheese, sugar, lemon juice, lemon zest and vanilla on high speak of electric mixer until smooth. Add thickened jell-O and beat on medium until well blended Fold in whipped topping.
4. Pour filling over prepared crust and spread evenly to edges of pan. Refrigerate for at least 4 hours or until set. Cut into squares and serve.

You may also put fresh fruit or pie filling on top.

Only 129 calories.

Chocolate Eclair Cake (aka Moon Cake and several other names.)

I went to a party where this was served, and of course every one loved it. It had a familiar taste but, until I finally got the recipe I couldn't be sure. It was the same one my sister calls Moon Cake with slight variations, size of pan and the use of nuts.

Chocolate Eclair Cake
Crust:
1 cube margarine/butter
1/4 tsp. salt
1 c. water
1 c. flour
4 eggs
Filling:
3 c. milk
3 sm. packages vanilla instant pudding
8 oz. cream cheese, softened
1 (12-oz.) tub Cool Whip
Chocolate syrup (you may also use caramel or strawberry or all three)
Nuts (optional)
Crust: Bring margarine/butter, water and salt to a boil. Remove from heat. Add 1 cup flour and beat in 4 eggs, 1 at a time. Spread on lightly greased cookie sheet (Use a 9x13 for a thicker crust.) Prick with fork. Bake at 400 degrees for 20 to 30 minutes. Cool.
Filling: Beat together, milk, pudding and cream cheese. Spread on crust. Spread Cool Whip on top of filling and drizzle chocolate syrup and nuts, if desired, on top. Chill 3 to 4 hours.

Red Velvet Cake (egg free)

This is one of my favorite cakes, especially to make. It requires no eggs, and you don't have to dirty a mixer and beaters unless you really want to. It is a bit on the heavy side, but that's why I love it.

3 c. flour
2 c. sugar
2 tsp soda
1 tsp salt
1/3 c. cocoa
Stir above ingredients well then add:
2 c. cold water
1 tsp vanilla
2 tsp vinegar
Stir and add:
3/4 c. vegetable oil (I have been know to use part applesauce)
1 oz red food coloring (save a few drops for the frosting)
Pour into a greased 9x13 cake pan. Bake at 350 for 35 min.

Frosting:
5 tbsp flour 1 c. milk
Cook until thick, stirring constantly. Let cool
Cream:
1 c. butter
1 c. powdered sugar
1 tsp vanilla
several drops of food coloring
Add flour mixture one tbsp at a time, mixing well between. Beat until fluffy.

Cream Cheese Brownies

One of the sisters from Syd's ward made these for a party and they were delicious. Just had to have the recipe

1 German chocolate Cake mix

1 egg
8 oz softened cream cheese
1/2 c. sugar
1/2 c. chocolate chips

Preheat oven to 350. Mix cake mix according to package directions. Pour into greased 9 X 13 cake pan.
Mix egg, cream cheese and sugar until just blended. Fold in chocolate chips.
Drop spoonfuls of cream cheese mixture onto cake and draw a butter knife through it to swirl it. Sprinkle with extra chocolate chips & pecans.
Bake for 25 to 30 minutes until cake is springy and cooked though. Cool and cut with a plastic knife using a sawing motion.

Marcella's Pumpkin Chocolate Chip Cookies.

Our friend Marcella made these for a pumpkin cooking contest. They certainly deserved first place. We loved the left overs.

1 c. cooked canned pumpkin
1 c. sugar
1/2 c. oil
1 egg
2 c. flour
1 tsp vanilla
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 tsp. baking soda, dissolved in 1 tsp. milk
1 c. chocolate chips
Combine pumpkin, sugar, oil and egg. Stir together with flour, baking powder, cinnamon and salt. Add dissolved soda andvanilla to mixture. Add chocolate chips. Grease cookie sheet. Drop by teaspoon. Bake at 350 degrees for 10 minutes. May be frosted with Cream Cheese frosting.

Cream Cheese Frosting
1 8oz cube cream cheese
1 lb. powdered sugar
1 tsp. vanilla
1 cube (1/2 c.) butter or margarine
Cream together till smooth. Makes enough for one large carke or 24 cupcakes. also good on cinnamon rolls.
Variation: add 4 Tbsp cocoa

Apple Dumpling Rolls

What are they and how did they originate? An apple dumpling traditionally is to take pastry dough rolled into a square, put an apple, that has been peeled and cored, and maybe some raisins and nuts into the middle, pull up the corners, put in a pan, cover with a syrup, bake, serve warm with sweet cream. Growing up my mother would make them for us each fall when the apples came on. It was a delicious way of using them up. As our family grew (10 children in all) it became harder to make enough so there wasn't any fighting or waste. By necessity our mother became creative in her cooking and sewing. One night she decided to make them more like cinnamon rolls. It was a success. We loved them and they became a special treat. Sadly our spouses don't all agree with us, but they patiently suffer through them. So here is the recipes as best as I can put it down, we are a dump and pour cooking family.

Baking Powder Biscuit Dough: Use your favorite dough recipe. You will probably need to double the recipe to make a 9x13 pan size.
Roll out about 1/4" thick into an oblong shape. Spread a bit of butter on the dough, then about 2-3 cups of peeled and grated apples. Top with some brown sugar. Roll up, slice about 2" thick, put into a buttered 9x13 pan. Pour syrup over top, making sure you cover each roll. Bake at 400 for 30 minutes. Serve warm with sweet cream or ice cream.

Syrup
3 cups brown sugar
1 1/2 cup water
Heat to a boil.

Okay, I told you that the other half didn't care for these, so when discussing the dilemma with my baby sis she mentioned a site and recipe for a variation that she found her family pefered. so I tried it. All I can say is YUMMMMMMM. It is incredible and the other half willingly had a second helping. I could have posted the recipe but you really should read and see how it is done. Here is the web address http://thepioneerwoman.com/cooking/2008/02/apple_dumplings/.
Try it and enjoy. I must admit though I did make a slight variation, I only used had the amount of butter and made up the difference with apple juice. I am going to try it again and use either peaches or pears. I think either will be delicious.

Strawberry/Raspberry Dessert

Crust:
2 C. flour
1/2 C. brown sugar
1 C. butter or margarine
1/2 C. nuts
Mix like pie dough. Pat in 9x13 pan. Bake @ 275 for 15 minutes. Cool, crumble, press 3/4 in bottom of pan.
Cream Cheese layer:
2 8 oz cream cheese*
1 C. powdered sugar
1 tsp vanilla
8 oz whipped topping*
Cream together cream cheese, powdered sugar and vanilla. Fold in whipped topping. Spread on crust.
Fruit topping:
1 pkg strawberry or raspberry Danish Dessert
1 3/4 C. cold water or juice
10 oz or more of strawberries or raspberries or a mix of berries
In medium sized pan, mix Danish Dessert and water, stirring constantly bring to a boil. Let boil one minute. Cool slightly, gently mix in berries. Spread on top of cream cheese.
Sprinkle remaining crust on top.
Refrigerate until ready to serve. Enjoy.
*I have used low fat and non fat and it doesn't seem to affect the consistancy, just the carbs.

Chocolate-Dipped Strawberry Cheesecake

INGREDIENTS:
1-3/4 cups chocolate graham cracker crumbs (about 9 whole crackers)
1/4 cup butter, melted
1 pound fresh or frozen strawberries, thawed
2 envelopes unflavored gelatin
1/2 cup cold water
2 packages (8 ounces each) fat-free cream cheese, cubed
1 cup (8 ounces) fat-free cottage cheese
Sugar substitute equivalent to 3/4 cup sugar
1 carton (8 ounces) frozen reduced-fat Cool Whip® whipped topping, thawed, divided
13 medium fresh strawberries
4 squares (1 ounce each) semisweet chocolate

DIRECTIONS
In a small bowl, combine cracker crumbs and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 10 minutes or until set. Cool on a wire rack. Hull strawberries if necessary; puree in a food processor. Remove and set aside. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to the food processor; add cream cheese, cottage cheese and sugar substitute. Cover and process until smooth. Add strawberry puree; cover and process until blended. Transfer to a large bowl; fold in 2 cups whipped topping. Pour into crust. Cover and refrigerate for 2-3 hours or until set. For garnish, wash strawberries and gently pat with paper towels until completely dry. Cut tops off berries. In a microwave-safe bowl, melt chocolate at 50% power; stir until smooth. Dip each berry tip until half of the berry is coated, allowing excess to drip off. Place with tips pointing up on a waxed paper-lined baking sheet; refrigerate for at least 30 minutes. Carefully run a knife around edge of springform pan to loosen; remove sides of pan. Arrange berries, chocolate tips up, around edge of cheesecake and place one in the center. Garnish with remaining whipped topping. Refrigerate leftovers. Yield: 12 servings.
Nutrition Facts
One serving: 1 slice
Calories: 245
Fat: 11 g
Saturated Fat: 7 g
Cholesterol: 14 mg
Sodium: 377 mg
Carbohydrate: 26 g
Fiber: 2 g
Protein: 10 g
Diabetic Exch: 2 starch, 2 fat.