CREAMY PEACH DESSERT

This time of year, fresh peaches are at their juicy best. This comforting dessert is a family favorite, I hope you will try it for yourself and let me know how you like it.

1/2 cup milk

3 tablespoons butter, melted

1 egg

3/4 cup all-purpose flour

1 package (3 ounces) cook-and-serve vanilla pudding mix

1 teaspoon baking powder

1/2 teaspoon salt

4 to 5 medium ripe peaches, peeled and sliced

TOPPING:

2 packages (8 ounces each) cream cheese, softened

3/4 cup plus 1 tablespoon sugar, divided

1/3 cup half-and-half cream

1/2 teaspoon ground cinnamon

In a mixing bowl, beat the milk, butter and egg. Combine the flour, pudding mix, baking powder and salt; add to milk mixture. Beat on medium speed for 2 minutes. Pour into a greased 8-in. square baking dish. Top with peaches.

In a small mixing bowl, beat cream cheese, 3/4 cup sugar and cream. Drop by tablespoonfuls over peaches. Combine the cinnamon and remaining sugar; sprinkle over the top. Bake at 350 F. for 55-60 minutes or until puffed and golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours before cutting. Yield: 9 servings.

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VANILLA CREAM PUFFS

These puffs disappear fast whenever I make them. They are filled with a tasty almond-vanilla cream, and there is a hint of cinnamon in the chocolate glaze. They are easy to make and everyone loves them. Let me know what you think!

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

FILLING:

1-1/2 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
1/2 to 1 teaspoon almond extract
2 cups whipping cream, whipped

CHOCOLATE GLAZE:

6 tablespoons semisweet chocolate chips
1-1/2 teaspoons shortening
3/4 teaspoon corn syrup
1/4 teaspoon ground cinnamon

In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition until mixture is smooth and shiny.
Drop by 1/4 cupfuls 3 in. apart onto a greased baking sheet. Bake at 400 F. for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough inside. Cool puffs.
In a mixing bowl, beat the milk, pudding mix and extract on low speed for 2 minutes. Let stand for 5 minutes. Fold in whipped cream. Fill cream puffs; replace tops.
In a heavy saucepan, combine glaze ingredients. Cook and stir over low heat until chocolate is melted and mixture is smooth. Drizzle over cream puffs. Chill for at least 1 hour before serving. Refrigerate leftovers. Yield: 1 dozen.

See more great recipes at: www.havefunbaking.com

OLD-FASHIONED WHOOPIE PIES

Who could resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? I make these delicious cookies and everyone gobbles them up, young and old alike love the taste, they never last long at my house. Let me know if you like them!


1/2 cup baking cocoa
1/2 cup hot water
1/2 cup shortening
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk

FILLING:

3 tablespoons all-purpose flour
Dash salt
1 cup milk
3/4 cup shortening
1-1/2 cups confectioners' sugar
2 teaspoons vanilla extract

In a bowl, combine cocoa and water; mix well. Cool for 5 minutes. In a mixing bowl, cream shortening and sugar. Add cocoa mixture, eggs and vanilla; mix well. Combine dry ingredients, Add to creamed mixture alternately with buttermilk; mix well. Drop by rounded tablespoonfuls 2-in. apart onto greased baking sheets. Flatten slightly with a spoon. Bake at 350 F, for 10-12 minutes or until firm to the touch. Remove to wire racks to cool.
In a saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thick, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. In a mixing bowl, cream shortening, sugar and vanilla. Add chilled milk mixture; beat for 7 minutes or until fluffy. Spread filling on half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: 2 dozen.

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TINY CHERRY CHEESECAKES

I prepared these mini cheesecakes for a bake sale and I received many requests for the recipe, not to mention all the compliments, they were among the first to be sold. I have made them many times and they are always a hit. Try them and you will become a fan!


1 cup all-purpose flour
1/3 cup sugar
1/4 cup cocoa
1/2 cup cold butter
2 tablespoons cold water

FILLING:

2 packages (3 ounces each) cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 egg
1 can (21 ounces) cherry or strawberry pie filling


In a small bowl, combine flour, sugar and cocoa; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Shape into 24 balls. Place in greased miniature muffin cups; press dough onto the bottom and up the sides of each cup.
In a mixing bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 tablespoon into each cup. Bake at 325 F. for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in the refrigerator. Yield: 2 dozen.

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BUTTERSCOTCH DELIGHT

This creamy layered dessert is very popular whenever I serve it. It is very easy to make and kids and adults both will like it. This dessert is a perfect ending to a summer barbecue or any other family dinner. Let me know how you like it!


1/2 cup cold butter
1 cup all-purpose flour
1 cup finely chopped walnuts
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
3-1/2 cups cold milk
2 packages (3.5 ounces each) instant butterscotch pudding mix
1/2 cup coarsely chopped walnuts


In a bowl,, cut butter into flour; stir in the finely chopped walnuts. Press into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 F. for 20 minutes or until golden brown. Cool on a wire rack.
In a mixing bowl, beat the cream cheese and sugar. Fold in 1 cup whipped topping. Spread over crust. In another bowl, beat milk and pudding mixes for 2 minutes or until thickened. Spread over cream cheese layer. Spread with remaining whipped topping; sprinkle with coarsely chopped walnuts. Chill until set. Yield: 12-15 servings.

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GERMAN APPLE CAKE

This is an excellent cake to make anytime of the year but I always make it during apple season so I can use the freshest apples available. I received this recipe from my Aunt and it is a favorite in my family. I hope you try it and let me know if you like it!

3 eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
4 cups chopped peeled tart apples
3/4 cup chopped pecans

FROSTING:

1 package (8ounces) cream cheese, softened
2 teaspoons butter, softened
2 cups confectioners' sugar

In a large mixing bowl, beat the eggs, sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Fold in apples and nuts. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 F. for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small mixing bowl, beat cream cheese and butter. Add confectioners' sugar, beating until smooth. Spread over cake. Refrigerate leftovers. Yield: 12-16 servings.

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PEANUT BUTTER PUDDINGWICHES

These are so handy to have in the freezer for the kids in the summer, you will have trouble keeping any on hand. Kids love them as well as adults. They are better than the store bought ice cream sandwiches. The filling is smooth and scrumptious and the graham crackers stay crisp. When you make them once you will want to have them on hand all the time for when the munchies strike. Let me know how you like them!

1 1/2 cups peanut butter, divided
3 cups cold milk, divided
1 package (3.9 ounces) instant chocolate pudding mix
2 cups whipped topping, divided
1 package (3.4 ounces) instant vanilla pudding mix
32 whole graham crackers


Line two 13-in. x 9-in. x 2-in. pans with foil; set aside. In a mixing bowl, combine 3/4 cup peanut butter and 1-1/2 cups milk until smooth. Slowly beat in chocolate pudding mix until blended fold in 1 cup whipped topping. Pour into one prepared pan; freeze until firm. Repeat with vanilla pudding and remaining peanut butter, milk and whipped topping. Pour into second pan; freeze until firm.
Break or cut graham crackers into squares. Cut frozen pudding mixture into 32 squares, about 2-1/2 in. x 2-1/4 in.; place each square between two crackers. Wrap in plastic wrap. Freeze overnight. Yield: 32 sandwiches.

See other great recipes at: www.havefunbaking.com