Saturday, August 20, 2016

Fresh Peach Crisp

Fresh Peach Crisp

6 c. fresh peaches, peeled, sliced
1 1/2 c. all-purpose flour ( divided)
1 1/2 c. brown sugar, firmly packed ( divided)
2 t. cinnamon, ground ( divided)
1/2 t. salt
1/2 c. butter, softened

Place sliced peaches in a mixing bowl.
Mix together 1/2 cup of the flour, 1/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl.
Place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside.
Combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal.
Sprinkle mixture evenly over peaches in dish.
Bake at 375 for 45 minutes or until golden brown.
Spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream.

No Cook Coconut Cream Pie

No Cook Coconut Cream Pie
2 packages (3.4 ounces each) instant vanilla pudding mix
2-3/4 cups milk
1 t. coconut extract
1 carton (8 ounces) frozen whipped topping, thawed
1/2 c. flaked coconut
1 graham cracker crust (9 inches)
Toasted coconut

In a large bowl, whisk together the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and coconut.
Pour into the crust. Sprinkle with toasted coconut. Chill until serving. Yield: 6-8 servings.

Lacey Making Teddy Bear Cookies