Easy Peach Cobbler

2 16 oz (448 grm). cans peaches
1/2 box yellow cake mix
1/2 cup (125 ml) butter melted
nutmeg or cinnamon

Instructions:Pour peaches in bottom of medium to large glass pan(do not drain).
1/2 Pour box yellow cake mix evenly on top of peaches.
Pour melted butter evenly on top of cake mix.
Bake at 325 degrees (175 C.) for about 30 min. or until golden brown.
Options: Spinkle with a dash of nutmeg or cinnamon before baking for a tongue tantalizing flavor!

This recipes is great for the working mom! It's easy, fast, and full of flavor your family will love!

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Apple Fritters

1 cup (225 ml) flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) powdered sugar
1/4 tsp (1 ml) salt
1 egg beaten
2 Georgia Apples,peeled and chopped
1/4 cup (60 ml) milk
powdered sugar
vegetable oil

Instructions:Combine dry ingredients in medium mixing bowl.
Combine milk and egg; stir into dry ingredints.
Stir in apples.
Drop batter by tspful into deep hot oil; fry until brown, turning once.
Drain on absorbent paper, sprinkle with sugar.

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Deep Dish Apple Cobbler

Crust and Topping
1 pkg Duncan Hines® Moist Deluxe Yellow Cake Mix 1 pkg
1 cup quick-cooking oats 250 mL
1 cup chopped walnuts 250 mL
3/4 cup butter or margarine – ground 175 mL

Filling
7 1/2 cups peeled and sliced apples – (about 6 large) 2 L
1/2 cup raisins 125 mL
1/2 cup water 125 mL
3 tbsp sugar 45 mL
2 tsp ground cinnamon 10 mL
1/2 tsp ground nutmeg 2 mL


Instructions:1. Preheat oven to 350°F (180°C). Grease and flour 13 x 9 x 2 inch (33 x 23 x 5 cm) pan.

2. For crust and topping, combine cake mix, oats, walnuts and melted butter in large bowl. Sprinkle half the mixture into pan.

3. For filling, combine apples, raisins, water, sugar, cinnamon and nutmeg in large saucepan. Stir occasionally on low heat for 10 minutes. Spread filling over crust in pan. Sprinkle remaining topping mixture over filling.

4. Bake at 350°F (180°C) for 35 minutes or until lightly browned. Serve warm or at room temperature.

Makes 12 to 16 servings.

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Cinnamon Buns

Dough Ingredients:
1/4 cup (60 ml) butter, melted
1/4 cup (60 ml) water
1/2 package instant vanilla pudding -(1/2 of a 3-1/3 oz (95.2 grm). box)
1 cup (225 ml) milk
1 egg, beaten
1 tbsp (15 ml) sugar
1/2 tsp (2 ml) salt
4 cups (950 ml) all-purpose flour (unbleached is best)
2-1/2 tsp (12.5 ml) yeast
Filling:
1/2 cup (125 ml) butter, melted
1 cup (225 ml) brown sugar
2 tsp (10 ml) ground cinnamon
raisins (optional)
chopped nuts (optional)
Frosting:
4 oz (112 grm). cream cheese, softened
1/4 cup (60 ml) butter, softened
1-1/2 cups (350 ml) confectioners sugar
1/2 tsp (2 ml) vanilla
1-1/2 tsp (7 ml) milk
1/4 tsp (1 ml) vanilla extract
1/4 tsp (1 ml) almond extract

Instructions:Dough:
Place ingredients in your bread machine following its specifications for the dough cycle.
When it is completed with the dough making option, remove from machine and roll out to a 17 inch x 10 inch (approx.) rectangle.
Filling:
Mix together brown sugar and cinnamon, set aside.
Spread melted butter over dough.
Sprinkle brown sugar and cinnamon mixture and the raisins and chopped nuts if you want them, on top of the buttered dough.
Roll tightly from long end, pinching edges closed when completely rolled.
Slice rolled dough into 3/4" slices, (I use the dental floss trick and avoid the problems with knife slicing).
Place into greased cake pans. (I use just my rectangle turkey roaster!).
Let rise until doubled.
Bake at 350 degrees (175 C.) for 15 to 20 minutes, until golden--Do not overbake! Essential to keep them tender and perfectly textured.
Frosting:
Mix all the ingredients together. (I have also used rum and brandy for flavorings with great success).
Spread on very warm rolls.

Comments
They are best when eaten fresh, but you can freeze them. Thaw to room temperature and then microwave them for about 15-20 seconds to warm them up.

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Chocolate Eclair

Makes 1 - 9x13 inch pan

2 (3.4 ounce) packages instant vanilla pudding mix
1 cup confectioners' sugar
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package graham crackers
1 (16 ounce) container chocolate frosting

Instructions:1 In a large bowl, combine pudding mix and confectioners' sugar. Whisk in milk until mixture is smooth, then gradually fold in whipped topping.
2 Place a layer of graham crackers in the bottom of a 9x13 inch pan. Spread 1/3 of pudding mixture over crackers. Cover pudding with another layer of graham crackers. Continue layering until pudding mixture is gone. Cover last pudding layer with another layer of graham crackers.
3 Remove lid and seal from frosting and microwave at 20 second intervals, stirring between intervals, unil frosting is pourable (about 1 minute). Spread frosting evenly over top layer of graham crackers. Refrigerate 24 hours before serving.

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Fruit Cobbler

Serves/Makes:8 or more

2 cups (475 ml) fruit pie filling (any kind)
2 cups (475 ml) all-purpose flour
2 tsp (10 ml). baking powder
1-1/2 cups (350 ml) granulated sugar
2 sticks margarine, melted and slightly cooled
2 cups (475 ml) milk

Instructions:Preheat oven to 350 degrees (175 C.).
Lightly spray a 9 inch x 13 inch baking pan with non-stick oil.
Set aside for use later.
In a large mixing bowl, blend together flour, baking powder, and sugar until thoroughly combined.
Mix in the melted margarine, and blend well.
Add the milk and stir until smooth.
The mixture will be very thin, but it will bake to a cake-like texture.
Pour the mixture into the prepared baking pan.
Evenly distribute the fruit over the top of the mixture, and bake until well browned around the edges, about 30-45 minutes.
The finished cobbler should be golden brown on top.
Serve warm topped with ice cream.

Comments
This recipe can be prepared and baked ahead of service time, then warmed in the microwave just prior to serving.

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Strawberry Angelfood Dessert

-1/2 pt. fresh strawberries
1 angel food cake
1 large container Cool Whip
1 large box vanilla instant pudding mix, prepared according to pkg. directions with 3 or 4 cups (950 ml) of milk.

Instructions:Crumble angel food cake into medium sized pieces in bottom of large bowl (a clear glass bowl is better because you can see the layers).
Pour a layer of vanilla pudding, then arrange a layer of strawberries and a layer of Cool Whip.
Repeat layers with Cool Whip at top of bowl.

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Layered Fudge Bars

1 cup (225 ml) shortening (I use half butter flavored Crisco and half real unsalted butter)
2 cups (475 ml) brown sugar
2 eggs (I use Jumbo eggs, large or x-large are fine)
3 tsp (15 ml) vanilla
1-1/2 cups (350 ml) flour
1 tsp (5 ml) baking soda
1-1/2 tsp (7 ml) salt
4 cups (950 ml) quick cooking oats
2 cups (475 ml) chopped nuts
2 tbsp (30 ml) butter
12 ounces chocolate chips
1 can (14 ounces) sweetened condensed milk
Instructions:Cream the shortening (and butter if you use it) until fluffy; add sugar and beat thoroughly.
Add eggs and 1 tsp (5 ml) vanilla; beat well.
Sift flour, baking soda, and 1 tsp (5 ml) of salt; add to mixture and mix well.
Mix in 1 cup (225 ml) of the nuts, and then set aside one cup of this dough.
Press remaining dough into greased 9inch x 13 inch pan.
In saucepan, melt butter and chips, then add 1/2 tsp (2 ml) salt and the milk; stir, but do not cook.
Add remaining 1 cup (225 ml) of nuts and 2 tsp (10 ml) vanilla to the chocolate mixture.
Spread this mixture over the dough in the pan.
Crumble the 1 cup (225 ml) of reserved dough over the chocolate and bake at 350 degrees (175 C.) for 25 minutes or until golden brown.
Cool before cutting.. if you can wait!

Comments
This is especially delicious gently warmed in the mircowave and then put a scoop of vanilla ice cream over it!

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Oatmeal Caramel Bars

32 caramel candies (the Kraft caramel squares are what I use)
5 tbsp (70 ml) heavy cream
1 cup (225 ml) flour
1 cup (225 ml) quick oats
3/4 cup (175 ml) brown sugar
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) salt
3/4 cup (175 ml) butter, melted
12 ounces chocolate chips
1/2 cup (125 ml) chopped pecans

Instructions:In the top of double boiler, melt caramels with the cream, keep warm, not hot, and set aside.
Combine flour, oats, brown sugar, baking soda, salt, and butter. press 3/4 of mixture into a well-greased 11 inch x 7 inch x 2 inch baking pan (Jelly Roll pan) and bake 10 minutes at 350 degrees (175 C.).
Immediately when the crust comes out of the oven , sprinkle chocolate chips and pecans over baked crumb mixture.
Next, pour caramel mixture over the top of the nuts and chocolate.
For the next layer, sprinkle with the remaining crumbs and bake for 20 more minutes at 350 degrees (175 C.).
Chill for at least 2 hours before cutting into squares.

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Black Forest Dessert

1 cup (225 ml) all-purpose flour
1/2 cup (125 ml) chopped pecans
1/2 cup (125 ml) (1 stick) of margarine or butter
1 8 oz (224 grm) package of cream cheese
1 cup (225 ml) confectionary sugar
1 cup (225 ml) Cool Whip
1 cup (225 ml) of peanut butter
1 small box of instant cocolate pudding
1 small box of instant vanilla pudding
2-1/2 cups (600 ml) of milk
Cool Whip ( as much as desired )
chopped pecans ( optional )
cherries (optional )

Instructions:Preheat oven to 350 degrees (175 C.) and spray a 13 inch by 9 inch pan lightly with Pam.
Mix flour, 1/2 cup (125 ml) chopped pecans, and the margarine by hand until well blended.
Press the dough into the pan and bake for 20 minutes or until a light golden brown. Let cool before adding any other layers.
Mix the cream cheese, confectionary sugar, and 1 cup (225 ml) of Cool Whip together until well blended and smooth.
Spread on top of the cooled crust.
Spread the peanut butter on top of the first layer.
Mix the chocolate pudding, vanilla pudding and milk (this is how much the boxes of pudding calls for) until thick.
Spread on top of the second layer.
Spread Cool Whip on top of the third layer (I usually use what remains of a medium container of Cool Whip ) as you desire.
If you desire, sprinkle more chopped nuts and cherries onto the top of the dessert.
Chill. If you want you can eat it right away, but after you cut your slices, place the remaining dessert in the refrigerator so that the Cool Whip won't melt.
ENJOY!!! :O

Comments
A mouth watering dessert with a pecan crust.

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Banana Pudding Dessert

1 large box Instant Vanilla Pudding
2 envelopes of Dream Whip whipped topping mix
Milk
Vanilla wafers
Sliced bananas

Instructions:Add the dream whip to the pudding mix. Add milk according to what both call for. Beat until it gets fluffy. The longer you beat this, the fluffier it will get, so beat for awhile.

Layer a 9x13 pan with a layer of vanilla wafers, a layer of bananas, another layer of wafers, and another layer of bananas. Pour the pudding mixture of the layers. Crush some vanilla wafers and sprinkle over the top to make a light crust topping. Refrigerate 15 minutes!! Serve

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Vanilla Toffee Caramel Ice Cream Pie

1 quart vanilla ice cream

1 1/2 cups International Delight Vanilla Toffee Caramel creamer

3 SKOR bars

1 prepared chocolate or grahamn cracker pie shell

whipped cream (optional)

Instructions:1. Let ice cream soften in a large bowl at room temperature.

2. Whisk in International Delight.

3. Mix in 2 1/2 crushed SKOR bars and stir.

4. Top with 1/2 crushed SKOR bar and freeze.

5. Garnish each slice with whipped cream.

Click on International Delight for more coffee related recipes!

Preparation Time: 15 min Serves: 12

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