Requested Recipes From My August 19 Entry
I am still waiting for the recipe for the peach recipe on the left. These desserts were brought to our Sunday School Class Covered-Dish Supper.
Peach Delight
Peach dessert on right – from Sue Cassel
I
Bottom:
1 Cup – plus 2 tablespoons – Flour
1 Cup – Chopped Pecans
1/4 Cup – Brown Sugar
1 Stick – Butter
Mix flour, sugar, and nuts. Add softened butter and press firmly into a 9 “x 13” pan.
Bake at 350 degrees for 10 minutes. Cool.
Middle:
1-1/2 Cups – 10x Sugar
1 8 oz. – Cream Cheese
1 Teaspoon – Vanilla
Cream well. Add 2 Cups Cool Whip. Put on top of bottom layer and refrigerate until firm.
Top:
1-1/2 Cups – Water
3/4 Cup – Sugar
2 Teaspoons – Cornstarch.
Mix. Boil 2 minutes. Add 1 – 3 oz. box of Peach Jello. Stir well. Cool.
When jello mixture is cool, but not jelled, layer peach slices over cream cheese. Pour jello mixture over the top. Cool until top is jelled.
PS: Other fruits can be used – along with matching Jello.
Peanut Butter-Fudge Brownies
From Bernice Cassel
Bottom:
6 – Eggs
3 Cups – Sugar
1 Cup – Vegetable Oil
1 Teaspoon – Vanilla Extract
2 Cups – Flour
1 Cup – plus 2 Tablespoons – Baking Cocoa
1-1/2 Teaspoons – Baking Powder
3/4 Teaspoon – Salt
In a large mixing bowl, beat eggs, sugar, oil, and vanilla. Combine the flour, cocoa, baking powder, and salt; gradually add to sugar mixture and mix well (batter will be thick). Transfer to a greased 9″ x 13″ baking pan.
Bake at 350 degrees for 30-40 minutes or until a toothpick inserted near the center comes out with moist crumbs. Do not overbake. Cool on a wire rack.
Middle:
1-1/2 Cups – Peanut Butter
Spread over brownies. Chill.
Top:
3-3/4 Cups – Confectioner’s Sugar
1/4 Cup – Baking Cocoa
1/2 Cup – Butter – Melted
6 Tablespoons – Milk
1 Teaspoon – Vanilla Extract
Combine in a bowl: Confectioner’s sugar and cocoa; stir in butter, milk, and vanilla until smooth. Carefully spread over peanut butter. Chill.
Enjoy
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