Peach Cobbler
2 cans (15oz each) sliced peaches in juice, drained
1 cup all-purpose flour
1 cup sugar, divided
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter or margarine, melted
To Make: Preheat the oven to 350 degrees. Pour melted butter or margarine into a 9x13-inch baking dish. Mix flour, 3/4 cup sugar, baking powder, salt, and milk until smooth and pour over butter. Do not stir. Toss drained peaches with remaining 1/4 cup sugar and spoon over batter. Do not stir. Bake for 45 to 50 minutes until golden brown and a toothpick comes out clean.
Snickerdoodles
1 and 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 cup butter or margarine, softened
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons sugar
1 teaspoon cinnamon
To Make: Preheat the oven to 375 degrees. Whisk flour, baking soda, and cream of tartar together. Beat butter or margarine and 3/4 cup sugar until fluffy. Mix in egg and vanilla. Stir in flour mixture. Mix 2 tablespoons sugar and cinnamon in a small bowl. Roll dough into 1-inch balls and roll each in cinnamon sugar. Place on ungreased baking sheets. Bake 8 to 10 minutes until just set. Do not overbake.
Stovetop Tapioca Pudding
1/3 cup small pearl tapioca
2 and 3/4 cups milk
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
To Make: Soak tapioca in milk in a saucepan for 5 minutes. Cook over medium heat, stirring frequently, until mixture comes to a boil. Reduce heat to low and cook for 15 minutes, stirring often. In a small bowl, beat the egg with sugar. Slowly add a ladleful of hot pudding to the egg mixture, stirring constantly. Pour egg mixture back into the saucepan and cook for 2 more minutes, stirring. Remove from heat and stir in vanilla. Serve warm or chilled.
Molasses Cookies
2 cups all-purpose flour
1 and 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
3/4 cup butter or margarine, softened
1 cup sugar, plus more for rolling
1 large egg
1/4 cup molasses
To Make: Preheat the oven to 375 degrees. Whisk flour, baking soda, cinnamon, ginger, and salt together. Beat butter or margarine and sugar until fluffy. Mix in egg and molasses. Stir in flour mixture until combined. Roll into 1-inch balls and roll in sugar. Place on ungreased baking sheets. Bake for 8 to 10 minutes until the tops are just cracked. Cool on pan for 5 minutes.
Cornbread Pudding
1 cup cornmeal
1/2 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 large eggs
3 tablespoons butter or margarine, melted
1/2 cup raisins
To Make: Preheat the oven to 350 degrees. Stir together cornmeal, flour, sugar, baking powder, and salt. Whisk in milk, eggs, and melted butter or margarine until smooth. Fold in raisins. Pour into a greased 8-inch square baking dish. Bake 30 to 35 minutes until golden and set in the center. Serve warm, plain or with a drizzle of honey.
No-Bake Chocolate Oat Cookies
2 cups sugar
1/2 cup milk
1/2 cup butter or margarine
1/3 cup cocoa powder
3 cups old-fashioned oats
1 teaspoon vanilla extract
Pinch of salt
To Make: Combine sugar, milk, butter or margarine, and cocoa powder in a saucepan over medium heat. Bring to a boil and boil for exactly 1 minute, stirring constantly. Remove from heat and stir in oats, vanilla, and salt. Working quickly, drop by rounded tablespoons onto wax paper or parchment. Let cool at room temperature until firm, about 30 minutes.
Canned Fruit Parfaits
1 can (15oz) fruit cocktail, drained
1 cup plain yogurt
2 tablespoons honey
1/2 cup granola or crushed crackers
To Make: Stir honey into yogurt. Spoon a layer of yogurt into the bottom of 4 glasses or cups. Top with a layer of drained fruit cocktail. Sprinkle with granola or crushed crackers. Repeat layers if glasses are tall enough. Serve immediately or refrigerate for up to 1 hour.
Strawberry Shortcake
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup butter or margarine, cold and cut into pieces
3/4 cup milk
2 cups fresh or frozen strawberries, sliced
2 tablespoons sugar for berries
Whipped topping for serving
To Make: Preheat the oven to 425 degrees. Mix flour, 2 tablespoons sugar, baking powder, and salt. Cut in butter or margarine until the mixture looks like coarse crumbs. Stir in milk just until dough comes together. Drop by large spoonfuls onto an ungreased baking sheet. Bake for 12 to 15 minutes until golden. Meanwhile, toss sliced strawberries with 2 tablespoons of sugar and let sit for 15 minutes. Split warm shortcakes and top with strawberries and whipped topping.
Pumpkin Pudding
1 can (15oz) pumpkin puree
1 cup milk
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract
To Make: Whisk pumpkin puree, milk, sugar, cornstarch, cinnamon, ginger, nutmeg, and salt together in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 10 minutes. Remove from heat and stir in vanilla. Pour into serving cups and refrigerate for at least 1 hour. Serve chilled.
Lemon Icebox Pie
1 can (14oz) sweetened condensed milk
1/2 cup lemon juice (from about 3 lemons)
2 large eggs
1 store-bought graham cracker crust
To Make: Preheat the oven to 350 degrees. Whisk sweetened condensed milk, lemon juice, and eggs together until smooth. Pour into graham cracker crust. Bake for 15 to 18 minutes until just set in the center. Let cool to room temperature, then refrigerate at least 2 hours before slicing. Serve cold.
💗 Jo
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