desserts

1. Preheat oven to 375 degrees.
2. Cook the peach filling: Peel, pitt and slice peaches. Add to saucepan with the rest of the filling ingredients. Cook over medium heat for about 5 minutes, stirring occasionally.
3. Make the batter: Mix the flour, sugar, baking powder, salt, egg and milk in a bowl until smooth. Melt the butter in the skillet, remove from heat, then pour the batter in.
4. Bake: Spoon the peach filling mixture in an even layer over the batter and turn the oven down to 350 degrees. Bake for 40-45 minutes or until golden brown.

1. Preheat oven to 350 degrees.
2. Grease bundt pan and set aside.
3. In a large bowl beat eggs, oil, brown and white sugar and vanilla. Beat well until smooth. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg together and add to the wet mixture. Mix in carrots and pineapple. Pour into the bundt pan.
4. Bake at 350 degrees for about 1 hour.

1.  Place whipping cream, milk, egg yolks and sugar in a large saucepan. Whisk constantly over medium heat for 8 to 10 minutes or until mixture is slightly thickened

2.  Add vanilla and remove from heat.

3.  Allow cream mixture to cool completely. Chill for 8 to 24 hours.

4.  Pour mixture into ice cream freezer  container and process according to the  manufacturer's directions.

5.  Freeze in an airtight container.

Makes 1 quart. 

1. In a blender or a food processor, puree the strawberries, cream cheese, sugar and vanilla until very smooth.
2. In a stand mixer with the whisk attachment or with electric beaters, whip the heavy cream until stiff peaks form.
3. Gently fold the strawberry mixture into the whipped cream, until no streaks remain.
4. Begin assembling the icebox cake by lining the bottom of your pan (8x8 glass) with the wafers overlapping slightly if needed.
5. Follow with a layer of the strawberry mixture. I used about 1/4 of my mixture for 4 separate layers.
6. Continue layering until you have used all the ingredients, ending with a layer of the strawberry mixture.
7. Chill at least 6 hours, or up to overnight. I freeze mine!

1. Preheat oven to 375 degrees.
2. In a small bowl, combine flour, baking soda and salt.
3. In a large mixing bowl, beat butter, sugars and extracts until creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Slowly add flour mixture.
6. Stir in chocolate, cherries and pecans.
7. Form into desired balls and roll in sugar. 
8. Place on parchment lined baking sheet and press slightly down with the bottom of a glass.
9. Bake for 9 to 11 minutes or until golden brown.
10. Cool on baking sheet for 2 minutes, remove to wire racks to cool completely.

1. Preheat oven to 350 degrees. Line an 8x8 baking dish with parchment paper or butter/spray with nonstick spray.
2. In a small saucepan, gently melt chocolate and butter over low heat until smooth and glossy. Remove from heat and set aside to cool slightly.
3. In a small bowl, whisk together sugar and eggs for 2-3 minutes, until the mixture is slightly lighter in color. If you rub the mixture between your fingers, it shouldn't be gritty. Set aside.
4. In a medium bowl, whisk together the dry ingredients - almond flour, cocoa, baking powder, and salt.
5. When the melted chocolate mixture has cooled slightly, stir in the egg/sugar mixture into the saucepan of melted chocolate. Stir in vanilla and mix until smooth.
6. Stir in the dry ingredients and fold until just mixed.
7. Fold in the additional 1/3 cup chocolate chips.
8. Pour batter into your prepared pan and smooth the surface. You can sprinkle with pecans or coarse salt  if you like!
9. Bake at 350 degrees for 20-24 minutes, or until edges are set and the center is still ever so slightly underdone. A toothpick inserted in the center should only come out with a few moist crumbs.
10. Cool before cutting.

1. Place first 9 ingredients in a 4-quart mixing bowl (in order listed). Beat low speed with a heavy-duty mixer for 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. 
2. Spoon batter into a greased and floured 10-inch tube (bundt) pan.
3. Bake at 325 degrees for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. 
4. Cool cake in pan on wire rack 10 minutes; remove from pan, and cool on wire rack.
5. Whisk together all ingredients in lemon glaze and drizzle on cooled cake.

1. Combine flour and brown sugar in a medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for the topping. Press remaining mixture into bottom of a greased 8 x 8 inch baking pan. Bake in preheated 350 degree oven for 15 minutes. Cool slightly.
2. Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice and vanilla in a large mixer bowl. Blend until smooth. Pour over baked crust. Sprinkle with reserved topping.
3. Bake an additional 35 to 40 minutes. Cool before cutting into bars.

1. Cream butter, peanut butter, sugars, egg and vanilla. 
2. Sift together dry ingredients; blend into creamed mixture.
3. Shape in 1-inch balls; roll in granulated sugar.
4. Place 2 inches apart on ungreased cookie sheet.
5. Crisscross with fork tines.
6. Bake at 375 degrees for 10 to 12 minutes. Cool slightly; remove from pan. Makes 4 dozen.

**If making witches hats, don't crisscross with fork tines and press a hersey kiss in warm cookie after it comes out of the oven.

1. Combine cake mix and jello in a large bowl. Beat in oil, eggs, buttermilk, and strawberries.
2. Pour into 2 9-inch round greased and floured cake pans.
3. Bake in a 350 degree oven for 30 minutes, until a toothpick inserted in center comes out clean.
4. Cool and frost with strawberry icing.

1. Mix all ingredients in large bowl. Dough will be stiff.
2. Roll into balls about the size of walnuts. Dip balls in sugar.
3. Bake for 18 minutes at 350 degrees.
4. Makes 4 to 5 dozen.

1. Put sugar and flour in a large bowl.
2. Bring 2 sticks of butter, water and cocoa to a boil. Pour oven the sugar and flour. Mix well.
3. Add buttermilk, eggs, baking soda, cinnamon and vanilla.
4. Bake in a large sheet pan (11x16) for 20 minutes at 400 degrees. 
5. ICING:  Melt together and bring to boil 1 stick of butter, cocoa and water. 
6. Remove from heat and add powdered sugar, vanilla and pecans.
7. Spread on hot cake!