Peach Crisp
Shauna P.
2 1/2 lbs fresh peaches, peeled and pitted
1 C flour
1 C sugar
1/4 tsp salt
1/2 tsp cinnamon
1/2 C soft butter
Butter an 8-inch square baking dish. Preheat oven to 375 degrees. Slice peeled, pitted peaches into the prepared baking dish. Sift together flour, sugar, salt, and cinnamon into a medium bowl. Cut butter into flour mixture until mixture resembles coarse meal. Sprinkle crumbs evenly over peaches in baking dish. Bake for 45-50 minutes, until topping is golden brown and peaches are tender.
Basic Butter Rolls
Emily P.
1 Tbsp sugar
2 Tbsp yeast
2 C warm water
1 C sugar
1 C butter, melted
6 beaten eggs
1 1/2 tsp salt
8-10 C flour
These are the easiest to handle when the dough is made the nigh before you bake them. In your mixing bowl, add water and sprinkle in 1 Tbsp sugar. Then sprinkle in the yeast. Let set until it starts to bubble. Ten add the rest of the ingredients-sugar, butter and eggs. Add the salt to a cup of flour and then add to the mixture. Add the four a up at a time. When it gets too thick for the whisk put in the dough attachment in your mixer. Mix until the dough pulls away from the sides. Pour dough out of the bowl. Using the same bowl, or a different one, making sure it can fit in your fridge overnight with room for the dough to double in size, pour some oil in and spread with you fingers. Set the dough in the bowl and sprinkle with flour. Cover with plastic wrap and then foil, creasing well. Let the dough rise overnight. When ready to roll out, divide dough into 4 equal balls. Sprinkle counter with a little flour. Roll dough into a large circle at least 12" wide. Spread softened butter with a pastry brush. Cut into 12 wedges like a pizza. Roll up from the wide end. Place on a cookie sheet sprayed with nonstick spray. Cover with a cloth ad let rise until double-45 minutes to an hour. Bake at 375 degrees for about 10 minutes.
Key Lime Pie
Anna P.
1 nine-inch graham cracker crust (pre-prepared or home made)
3 cups sweetened condensed Milk
1/2 C sour cream
3/4 C fresh key lime juice
1 Tbsp Grated Lime zest
Preheat oven to 350 degrees F. In a medium bowl combine condensed milk, sour cream, lime juice and lime zest. Mix well and pour into graham cracker crust. Bake in preheated oven for 5-8 minutes, until tiny pinhole bubbles burst on the surface of the pie. Do not brown!!!! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.
Sweet Potato Souffle
Courtney W.
3 C sugar or honey
3 C mashed sweet potatoes or yams (Boil yams until tender, not mushy, then mash)
1/2 tsp salt
1/4 lb margarine
1 egg
1/2 C milk
1 tsp vanilla
Mix above ingredients with a beater. Put mixture in a greased baking dish.
Topping:
1/3 cup flour
1 cup pecan or walnut chopped
3/4 cup brown sugar
1/3 stick margarine
Mix the above ingredients together into little balls or a crumbly mixture. Spoon the topping on top of sweet potato mixture.
BAKE AT 350° FOR 35 MINUTES
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