1 pie crust, prebaked
6 cups sliced, peeled peaches
about 1 T. fruit fresh (sprinkle over and coat as you slice peaches to keep them pretty)
1 1/2 cup water
1 cup sugar
3 Tablespoons cornstarch

For glaze, in a blender process 1 cup of the peaches until smooth. Add 1 cup water, 1 cup sugar, and 3 T. cornstarch, continue blending. Pour into saucepan. Add 1/2 cup water. Stir over medium heat until mixture boils and thickens. Continue stirring for 2 minutes. Cool for 10 minutes without stirring.

In prebaked pie crust, spoon about 1/4 cup of glaze, spreading over bottom and sides of crust. Add half of the peach slices, carefully cover with 1/2 the glaze. Add more peaches, cover every peach with the rest of the glaze. Chill for 1-2 hours. (After 2 hours the filling may begin to water out.) Garnish with whipped cream or serve with ice cream.

Labels: Desserts, fruit, pie

Use 1 (9 inch) baked pie shell, cooled.

Wash and hull 4 cups fresh strawberries, place in cooled pie shell.

Combine:
1 1/2 cup water
3/4 cup sugar
2 tbsp. cornstarch

(3 oz. pkg. strawberry jello - add later)

Cook over medium heat; stirring constantly until mixture comes to a boil, continue to cook over low heat for 2 minutes. Mixture should be clear and thick. Remove from heat. Add 1 package (3 ounces) strawberry jello. Stir until dissolved. Pour cooked mixture evenly over strawberries while still hot. Chill until set. Garnish with whipped cream.

from Paula Ellsworth/ Melanie Chesley

Labels: Desserts, fruit, pie

4 qt. sliced peeled peaches (9 lbs)
3 1/2 cups sugar
1/2 cup plus 2 tbsp quick cooking tapioca
1/4 c. lemon juice
1 tsp. salt

Combine peaches, sugar, tapioca, lemon juice and salt. Heat through and ladle into hot jars. Water bath for 20-30 minutes. Can be used for pie filling, cobbler, or over ice cream for topping.

from Ann Gardner

Labels: canning, Desserts, fruit, pie

2 cups wter
1 cup sugar
1 (6 oz.) frozen orange juice
5 tsp. cornstarch
1 tbsp orange jello mix

Cook until thickened. Cool and then fold into fresh sliced peaches. Pour into a baked pie shell. Cool. Top with whipped cream. Can arrange fresh peach slices fancy and then pour sauce over.

from Gayle Pace

Labels: Desserts, fruit, pie

1 3/4 cup Crisco Shortening
4 c. flour
1 Tbsp. sugar
2 tsp. salt
1/2 c. water
1 Tbsp. white vinegar
1 beaten egg

Cut Crisco into mixture of flour, sugar, and salt. When well mixed, add water with white vinegar and egg. Mix well. Divide dough into portions. Chill. Makes 3 double crust (9 inch) pies. Leftovers can be frozen in plastic bag. No matter when you reroll this dough, it will still give a flaky crust!

For a 9" pie, roll about 12" in diameter and 1/4 inch thick. For a Baked Pastry shell: Prick bottom and sides, bake in 425 degree oven for 10 to 12 minutes or till golden. Cool on a wire rack.

Labels: baking, pastry, pie

My sister's good friend Lindsey is also a great cook! She made this amazing pasta salad for bunco last night and it was a HIT! People were taking seconds of the salad instead of eating dessert! She was kind enough to write down the recipe for everyone. Thanks Lindsey!

4 - 6 chicken breasts, grilled and shredded
1 box bowtie pasta, cooked, drained and cooled
2 cups red grapes
2 cups green grapes
4 cups chopped apples
2 cups chopped celery
1 cup slivered almonds
1 cup drained pineapple tidbits

Dressing:
2 cups mayo
1 - 16 oz. coleslaw dressing
1 1/2 tsp. salt
1/8 tsp. thyme
1/8 tsp. ginger
1/4 tsp. pepper

Mix together, toss with pasta & good stuff, chill.

Labels: pasta, potluck favorite, salad

Thanks Bridget! It was so fun to meet you last night at Bunco!

Bridget said, "Here is the bean recipe that I made for bunko. It is so yummy you can eat it as a meal or make it to go with hamburgers or bbq beef. I hope you all enjoy!"

1 large can of pork & beans
1 can of kidney beans
1 can of butter beans
1/2 cup bacon diced & chopped
1/2 of a medium onion
1lb of hamburger
1 cup of brown sugar
1/2 cup of ketchup
1/2 tsp. garlic
1/2 tsp. salt
2 Tbsp. vinegar
Brown hamburger and onions, drain grease.

Put everything in a greased casserole dish. Cover with foil and bake @ 350 for 45min to 1 hour.

Labels: bbq, beans, potluck favorite

3 eggs
2 cups sugar
4 cups milk
1 1/2 pt. whipping cream
1 Tbsp. vanilla
salt

Beat eggs until fluffy. Add sugar gradually; while beating, add vanilla and salt. Fold in whipped whipping cream; add milk to freezer level. Vary as desired with crushed fruits and flavorings. Freezer Ice: 1 cup salt per 3 cups ice.

Labels: Desserts, icecream

3 cups of sugar
juice of 1 lemon
2 mashed bananas
1 (4 oz.) can crushed pineapple
1 (4 oz.) jar maraschino cherries
1 can evaporated milk
1 c. whipping cream
Milk to fill 4 qt. freezer

Mix in electric icecream freezer, surrounded by ice and salt until frozen.

From Libby Gardner

Labels: Desserts, icecream

3 mashed bananas
3 juiced lemons
3 juiced oranges
3 cups sugar
3 cups cream
3 cups milk or half & half

Freeze in Ice Cream Freezer.

from Teena Harrison

Labels: Desserts, icecream

3 (8 oz.) packages cream cheese
3 eggs
1 1/2 cup sugar
1/2 tsp. vanilla

Mix well. Place vanilla wafer in bottom of muffin cup. Fill 2/3 full with cheese mixture. Bake at 350 degrees for 35 minutes. when cool, top with pie cherries and a dab of Cool Whip. (Be sure to line your muffin tin with cupcake papers.)

Note: Mix cherries with brown sugar and lemon or almond extract. This will cut the tin taste.

Labels: cheese cake, Desserts