Peach Coffeecake

1/3  cup  milk, scalded and cooled

1  pkg  dry yeast

2  Tbs  sugar

1  egg

1/2  tsp  salt

1/2  cup  margarine or butter

2  cups  flour

6-8  fresh peaches

3/4  cup  sugar

1  tsp  cinnamon

1/4  cup butter or margarine

Dissolve yeast in milk that has been cooled to lukewarm. Combine 2 Tbs sugar, egg, and salt. Cut in 1/2 cup butter. Stir in dissolved yeast. Add flour.

Spread in a greased jelly roll pan. Cover with a towel and let rise to double in height.

Blanch peaches in boiling water for 1 minute to loosen the skins. Peel and slice on top of risen dough. Mix 3/4 cup sugar, cinnamon; sprinkle over top. Dot with butter.

Bake at 375 degrees for 20 minutes, until done.

Cinnabuns

Unfrosted, these make excellent dinner rolls.

1/2  cup  warm water
2  pkgs  dry yeast
1-1/2  cups  lukewarm milk

1/2  cup  sugar

2  tsp  salt

2  eggs, beaten

1/2  cup  butter or margarine, softened

7  cups  all-purpose flour

Filling:

Butter or margarine

Light brown sugar

Cinnamon

Icing:

3/4  cup shortening

1/2  cup  butter or margarine

3/4  cup evaporated milk

2  tsp  vanilla

Powdered sugar

Dissolve yeast in warm water. Add sugar, lukewarm milk, salt, eggs, butter, and half of the flour. Mix well. Add remaining flour, keeping dough as soft as possible. Turn out on lightly floured surface. Knead until smooth and elastic, about 8-10 minutes. Put in a greased bowl, turning to coat all sides of dough. Cover with a damp cloth, and place in a warm spot to let rise until double (about 1-1/2 hours).

Punch down and let rise again for 30 minutes. (If making dinner rolls, shape into rolls at this point. Omit filling and icing.) For cinnabuns, roll out on floured surface into a rectangle. Place one pat of butter along length of dough, every 2 inches. Sprinkle heavily with brown sugar. Sprinkle with cinnamon. Roll up along the long edge, tucking in the ends as you go. Seal the finished edge of dough. Cut into 2" rolls. Pop up the center of each roll before placing it on greased baking pan. Let rise again about 20 minutes.

Bake at 400 degrees, 12-15 minutes. Cool slightly or fully, and then frost with the icing. Leave some plain for those who don't like frosting.

Method for Icing:

Cream shortening, butter, and vanilla together. Alternately, add evaporated milk with enough powdered sugar to form a stable frosting.

Perfect Pie Crust (for two double crust pies)

This crust was easy to work with.

4  cups  all-purpose flour

1  Tbs  sugar

1-1/2  tsp  salt

1-3/4  cups  vegetable shortening

1  Tbs  white vinegar

1  large  egg

1/2  cup  cold water

Stir together flour, sugar and salt. Cut in shortening. Stir vinegar, egg and water together; add to flour mixture and mix well. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out on well floured surface. Makes 4 crusts.

Graham Cracker Crust

This is the only graham crust I use. It's so good and holds up very well with any filling. Doesn't get soggy or fall apart, even when used with a liquid filling.

1-1/3  cup  graham crumbs

1/2  cup  melted margarine

1/2  cup  quick oats

1/4  cup  brown sugar

1  tsp  vanilla

1/8  tsp  salt

VARIATIONS

For a chocolate crust: Add 5 Tablespoons cocoa.

For a peanut butter crust:  Replace the 1/2 cup melted margarine with 1/2 cup melted peanut butter and 2 Tbs melted margarine.

Mix all ingredients together and press into pie plate. Bake at 350° for 7 minutes. Let cool.

For a 9x13 pan, make as above increasing recipe by one-half..

Peanut Butter Pie Oh My

Tastes like a frozen Buster Bar. This recipe makes two pies. . . one for now and one for later. You’ll be glad you have it. Recipe is from my cyber friend, Star.

2  Graham Cracker crusts, recipe follows

8  oz  cream cheese, softened to room temp

3  (8 oz)  containers  Cool Whip, thawed

12  oz  smooth peanut butter

2  cups  powdered sugar

2  Tbs  vanilla

Good quality hot fudge sauce

Magic Shell chocolate topping

Peanuts, roughly chopped for topping

Make sure cream cheese is soft and room temp, otherwise it beads up. Cream together cream cheese and 2 containers of Cool Whip with mixer on slow speed, increasing to medium. Add Peanut Butter, powdered sugar and vanilla. Continue beating on medium speed until creamy. 

Spread some hot fudge sauce on the bottom of the baked and cooled graham cracker crusts. Spoon filling into pie crusts. Top with one half container of Cool Whip on each pie, smoothing it out to ends of pie. Cover and freeze for 3 to 4 hours. 

After the pie has frozen, put a slice on the plate and lay a few salted peanuts on top and use Magic Shell Chocolate topping and drizzle it across each slice of pie, letting it slide down the side of the slice just a little. It will harden in just a minute. Allow to sit on counter top for 15 minutes or so before serving to soften some.

Graham Cracker Crust

This is the only graham crust I use. It's so good and holds up very well with any filling. Doesn't get soggy or fall apart, even when used with a liquid filling.

1-1/3  cup  graham crumbs

1/2  cup  melted margarine or butter

1/2  cup  oats

1/4  cup  brown sugar

1  tsp  vanilla

1/8  tsp  salt

Mix all ingredients together and press into pie plate.

Bake at 350° for 7 minutes. Let cool.

Caramel Banana Cream Pie

This pie is the best banana cream pie you will ever eat. It was a winner in the 1992 Pillsbury Bake-Off. I like to serve it with my Coconut Cashew Pie Crust (recipe is on blog), but any crust will work well.

1  9"  pie crust, baked and cooled

6  oz  cream cheese, softened

1/2  cup  butterscotch caramel fudge ice cream topping

3  cups  sliced bananas

2  (1.4-oz)  Heath candy bars, chopped

1-1/3  cups whipping cream

2  Tbs  brown sugar

1  tsp  vanilla

Combine cream cheese and caramel topping in small bowl and beat until smooth. Spread into cooled crust. Place banana slices over the cream cheese mixture and sprinkle chopped candy bars over the bananas.

Beat whipping cream, brown sugar and vanilla together in small bowl until stiff peaks form. Spread over candy bars. Cover and chill at least 2 hours before serving. Sprinkle with more chopped candy bars to garnish, if you like.

Alternately, you could use a meringue topping instead of whipped cream.

Coconut Cashew Pie Crust

This is especially good with banana cream pie, but would be yummy with any custard-type pie.


1  cup  chopped unsalted cashew nuts
1/2  cup  flaked unsweetened coconut
2  Tbs  light brown sugar
1  egg white


Combine nuts, coconut, and brown sugar in a medium size bowl. Beat the egg white until stiff. Gently fold it into the nut mixture. Press into an 8 or 9-inch pie pan, making sure the sides are thickish (the crust will shrink while baking). Bake until crust is lightly browned, about 7-10 minutes. Cool before filling. The crust will tighten as it cools.