Monthly Archives: July 2012

Peaches and Cream Cake

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Peaches and Cream Cake

This is so-o-o good and easy to make.

  • 1 box yellow cake mix
  • 1 large can sliced peaches
  • 1 large pkg. cream cheese, softened
  • 1 cup sugar

Mix cake mix as directed.  Pour into greased and floured 9 x 13 pan.  Drain peaches, reserving 4 tablespoons peach juice.  Cut peach slices in half and place on top of cake.  Mix cream cheese, sugar and reserved peach juice until well blended.  By tablespoonful, dollop over cake and peaches, covering the entire top of the cake.  Bake 350 degrees for 60 minutes.

This can be eaten cold, but I like it slightly warm with whipped cream.

Makes 12 servings.

“When we’re forgiven, no record is kept of our failures.”

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It’s Time To Make The Donuts

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It’s Time To Make The Donuts

We sure had fun this morning.  Two of my grandsons were here and we decided to make donuts.  They were so delicious!!  And so easy!!

  • 2 (16.3 oz.) cans Pillsbury reduced-fat buttermilk biscuits (not flaky)
  • 48 oz. bottle vegetable, canola or peanut oil
  • 2 cups sifted powdered sugar
  • 1/4 cup milk
  • Cinnamon sugar

Remove biscuits from can and using a very small biscuit cutter or anything else that is the size to cut donut holes out, cut the holes out of the center of the biscuit.  Makes glaze of powdered sugar and milk in a bowl big enough for the donut to fit into and be turned over.

Heat oil to 375 degrees (1 to 2 inch deep) and fry donuts maybe 3 to 4 minutes per side or until they are a medium brown.  Take out of oil and put into a bowl of glaze; turn over quickly and drain on a cooling rack on top of a cookie sheet.  Make sure they are completely coated.

Put your cinnamon sugar in a paper sack and then add a few donut holes at a time and shake until they are coated.  Take out of sack and cool on rack also.

Enjoy these as soon as they are cool enough to put into your mouth.  Until they are cool, you will be drooling!!  So good!!!

Makes 16 donuts and 16 donut holes.

“Our salvation is secure because God Does the holding.”

Chuck Wagon Stew

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Chuck Wagon Stew

When the temperature is 103 degrees, cook something on the stove.  This is a very easy and delicious meal.  Serve a fruit salad or a jello salad for a side dish.

  • 2 lbs. beef stew meat
  • 1/4 cup + 1 tbsp. flour
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons salt
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 4 carrots, peeled and cut into 1-inch pieces
  • 2 celery ribs, cut into 1-inch pieces
  • 2 large red potatoes, peeled and cut into 1-inch pieces
  • 3 small onions, each cut into 6 wedges

Cut stew meat into 1-inch cubes.  Place beef and 1/4 cup flour in a zip-top plastic bag; seal bag, and shake vigorously to coat.

Heat oil in a large Dutch oven over medium-high heat.  Add beef, and cook, stirring occasionally, until browned.  Add Worcestershire sauce, next 3 ingredients, and 4 cups water; bring to a boil.  Cover, reduce heat to low, and simmer 1 hour.

Add carrots and next 3 ingredients to beef mixture; bring to a boil over medium-high heat, stirring occasionally.  Reduce heat to low; cover and simmer 1 hour or until vegetables and beef are tender, stirring occasionally.

Combine remaining 1 tbsp. flour and 3 tbsp. water, stirring well; stir into stew.  Bring to a boil over medium-high heat; boil, stirring constantly, 5 minutes or until thickened and bubbly.  Serve in bowls steaming hot.

“God is actively working to keep you from the danger of getting lost in sin.”

 

 

 

Black Walnut Banana Bread

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Black Walnut Banana Bread

The key to this delicious banana bread is the black walnuts.  They taste different than the more common English or California walnuts.  I just love black walnuts!  Of course, you can make this bread with whatever kind of nut you want or no nuts at all, it will still be delicious.

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cup sugar
  • 2 large eggs
  • 2 cups all-purpose flour (I used white whole wheat)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 ripe bananas, mashed (about 1 1/3 cups)
  • 1 cup chopped black walnuts

Preheat oven to 325 degrees.  Grease and flour a 9 x 5-inch loaf pan.  Beat butter and sugar at medium speed with an electric mixer until light and fluffy.  Add eggs, 1 at a time, beating just until blended after each addition.  Combine flour, baking soda and salt; add to batter and mix just to combine.  Add bananas, mixing well.  Fold in black walnuts.

Spoon batter into prepared pan (it will be slightly thick).  Bake at 325 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary.  (I baked mine on the lower middle rack for 1 hour and 25 minutes.)  Cool in pan on a wire rack 10 minutes.  Remove from pan, and cool 30 minutes on wire rack before slicing.  Slice and slather on the cold butter!  Yum!

“The Christian’s race is not a sprint – it’s a marathon.”

Classic Rhubarb Fool

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Classic Rhubarb Fool

This is such an easy dessert to make and serve your guests.  Three ingredients!!

  • 1 lb. red rhubarb (about 4 cups)
  • 1 cup sugar
  • 3 cups heavy cream

Put rhubarb, sugar and 2 tablespoons water into a medium saucepan.  Cover, and bring to a simmer over medium-high heat.  Reduce heat to medium-low.  Stir once, and cook, uncovered, until rhubarb has completely softened, about 8 minutes.  Let cool slightly.

Transfer rhubarb mixture to a food processor, and puree until smooth.  Transfer to a small bowl.  Refrigerate rhubarb puree until cool, about 30 minutes.

Beat cream with an electric mixer or by hand until soft peaks form.  Gently fold rhubarb puree into the whipped cream in 2 batches, leaving some streaks remaining.  Spoon into glasses.

Serves 6 to 8.

“God’s grace is infinite love expressing itself through infinite goodness.”

 

Scrumptious Shrimp

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Scrumptious Shrimp

Oh, yum!!  This is so easy and delicious.  I was serving seven people so I used 2 pounds of shrimp, but you can use whatever amount you want.  I would still use the same ingredients.  It makes very tasty juices to sop your bread into.

  • 1 stick butter
  • 1 lemon, thinly sliced
  • Raw shrimp, shells removed (I left tails on)
  • 1 pkg. Good Seasons Italian salad dressing

Heat oven to 350 degrees.  Put stick of butter into your pan and put it in the oven while heating up and melt your butter.

For 2 pounds of shrimp I used a 10″ x 15″ baking pan.  For less shrimp you can use a 9″ x 13″ baking pan.

After butter is melted, layer lemon slices on top of it.  Add your shrimp and then sprinkle seasoning mix over all.

Bake for 15 minutes and serve.

“The strength of our actions should match the strength of our words.”

 

Peach Juice Meringue Pie

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Peach Juice Meringue Pie

After making two “Caramel Peach Pies” last week out of canned peaches, I had kept all the juice that was drained off and decided to make a meringue pie.  It actually turned out pretty good.

  • One 9-inch single pie crust

FILLING

  • 3 large egg yolks
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 2 cups peach juice (light syrup)
  • 2 tablespoons butter

MERINGUE

  • 3 large egg whites
  • 1/8 teaspoon salt
  • 1/3 cup sugar

Prepare the pie crust and fully prebake.  Set aside.

Preheat oven to 350 degrees.

Make the filling.  Place the eggs yolks in a medium-size bowl and set aside.  Mix the sugar and cornstarch in a medium-size heavy saucepan.  Stir in the peach juice and cook over medium heat, whisking constantly, until the mixture boils and thickens, 1 to 2 minutes.  Remove from heat.

Beat the egg yolks lightly, then whisk at least half of the hot mixture into them.  Pour the egg yolk mixture into the saucepan, place back over medium heat, and let boil for 1 minute, whisking constantly.  Remove from the heat and stir in the butter until completely combined.  Pour the filling into the pie crust.

Make the meringue.  In a medium-size bowl, using an electric mixer, beat the egg whites and salt together until foamy.  Gradually beat in the sugar until shiny, stiff peaks form.  Mound the meringue in the center of the pie, then spread it along the edge of the inner crust, sealing it to the crust.  Use a spoon to create a design of peaks and valleys all over the meringue.  Bake until the peaks are golden brown, 12 to 15 minutes.  Let cool on a wire rack before serving.

“Seek the Lord while He may be found, call upon Him while He is near.”