Apple Cinnamon Oatmeal Casserole

Ingredients:

2 cups half-and-half or milk
1/4 cup packed brown sugar
1 tablespoon butter
1/2 teaspoon salt
1 cup quick-cooking oats
2 tablespoons ground cinnamon
1 cup peeled chopped apple
1/2 cup chopped dried apricots
1/4 cup chopped pecans
1/2 cup raisins
2 tablespoons dried cherries

Cinnamon Oat Nut Topping:

1/4 cup packed brown sugar
1 tablespoon ground cinnamon
2 tablespoons chopped pecans
3 tablespoons oats
Butter, to dot the top

Directions:

Preheat the oven to 350 degrees F. Grease a medium casserole dish.

Combine the half-and-half or milk, brown sugar, butter and salt in a heavy saucepan over medium heat. Simmer until the butter is melted and the mixture is smooth. Remove from heat. Add the oats to a casserole dish and stir in the milk mixture, cinnamon, apples, apricots, pecans, raisins and cherries. Cook’s Note: If the casserole seems dry, add milk to moisten.

Top with Cinnamon Oat Nut Topping and dot with butter. Bake for 20 to 30 minutes. Remove from the oven and serve.

Cinnamon Oat Nut Topping:

Combine all ingredients in a small bowl until well combined

Recipe courtesy Susan Greene, aka Bubbles

Servings: 4-6
Prep Time: 20 min
Cook Time: 30 min
Difficulty: Easy

SOURCE

Cinnamon Apple

Pumpkin Pecan Pie

Ingredients:

1 cup chopped pecans
1 teaspoon vanilla
1 cup canned pumpkin
4 tablespoon (1/2 stick) melted butter
1/2 cup sugar
1 cup dark corn syrup
3   eggs
1   9-inch unbaked pie shell
whipped cream

Directions

Preheat oven to 350 Degrees F. 

With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up. 

Garnish with whipped cream. 

Servings: 6 to 8 slices
Prep Time: 12 min
Cook Time: 1 hour
Difficulty: Easy

SOURCE

Pumpkin

The Lady’s Peach Shortcake

Ingredients:

Shortcakes:
4 cups bisquick
1/2 cup sugar
1 1/2 cup milk
2 tablespoons melted butter
1 1/2 teaspoons almond flavoring

Peaches:
6 peaches
1 teaspoon Fruit Fresh (fruit preservative)
Splash warm water
1 1/2 cups sugar

Whipped cream:
2 cups heavy whipping cream
1/2 cup sugar

Toppings:
Vanilla Ice Cream
Mint sprigs

Directions:

Preheat oven to 400 degrees F.

To make the shortcakes, mix the bisquick, sugar, milk, butter, and almond flavoring in a medium size bowl and pour into 12 well greased muffin tins. Bake for 15 to 20 minutes until done and remove from oven. Cool for 5 minutes and pop out of pans.

Peel, core, and slice the peaches. Immediately sprinkle with Fruit Fresh to prevent peaches from turning dark. Add a splash of warm water to the peaches to moisten. Stir the sugar into the peaches, cover, and refrigerate until ready to use.

In a large mixing bowl or mixer, combine the heavy cream and sugar, and whip until peaks start to form.

To serve, split the biscuit in 1/2 and place bottom 1/2 on a plate. Top with 1 scoop of vanilla ice cream, pour fresh peaches and syrup on top, and place top half of biscuit over ice cream and fruit. Ladle more fresh peaches on top and finish with a dollop of whipped cream. Garnish with a mint sprig.

Servings: 12 servings
Prep Time:
Cook Time: 20 min
Difficulty: Easy

SOURCE

NOTES:  Peaches are healthy!  According to thenibble.com , " Peaches are a good source of vitamins A, B and C. A medium peach contains only 37 calories."  


Movin' to the country, Gonna eat a lot of peaches! \m/

Peach

Nita’s Secret Peach Pie

Ingredients:

7 cups fresh peaches, peeled and thickly sliced (can substitute frozen slices)
½ lemon, juiced
1 ½ cups sugar
¼ cup flour
½ teaspoon almond extract
¼ teaspoon nutmeg
5 tablespoons butter, divided
1 prepared pastry for a 9” double crust pie
1 egg

Directions

1. Pre heat oven to 425º F.

2. Roll one half of the pie dough out to fit the bottom of your pie pan, allowing a 1” over hang and place in the refrigerator until ready to use.

3. In a large sauce pan, add peaches, lemon juice, sugar and flour and stir until coated. Bring fruit mixture to a low boil. Reduce heat to low and cook until fruit is just slightly tender. Remove pan from heat. Stir in almond extract, nutmeg and three tablespoons butter. Allow to cool slightly.

4. Remove pie pan from refrigerator and fill with the cooled mixture. Dot the top of the fruit with the pieces of the remaining two tablespoons butter. Roll out the second crust and decorate the top of the pie with a lattice top or any special way you like. (If covering the top of your pie completely with the top crust, make sure to cut slits in the top to allow the steam to escape) Decoratively crimp the edges.

5. In a small bowl, whisk the egg together with 1 tablespoon of water. Brush the top of your pie with the egg wash.

6. Bake for 10 minutes then lower heat to 350ºF for an additional 30 minutes or until the top is golden and the fruit is bubbly.

7. Cool before slicing and serve with hand churned vanilla bean ice cream and a cup of coffee.

Servings: 6
Prep Time: 30 min
Cook Time: 40 min
Difficulty: Easy

SOURCE

Peach

Blueberry Muffins

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup sugar
1 stick unsalted butter, melted
1 egg, slightly beaten
3/4 cup whole milk
1 1/2 cups fresh blueberries
1/2 cup granulated brown sugar or white sugar

Directions

1. Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin.

2. In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg, and milk and mix well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or over mix; it’s okay if there are lumps in the batter. Gently fold the blueberries into the batter.

3. Spoon the batter into the muffin tray, filling each cup about 2/3 full. Bake for 10 minutes and remove from the oven. Sprinkle the tops of the muffins with the granulated brown or white sugar and return the muffins to the oven to bake for an additional 10 to 15 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out.

Servings: 12 muffins
Prep Time:  30 mins.

SOURCE

Blueberry

Boozy Peaches and Cream

Prep Time: 15 minutes

Directions

Toss 3 sliced peaches with 1 tablespoon brown sugar and 1/2 teaspoon vanilla extract; set aside until juicy, about 30 minutes. Whip 1 cupheavy cream until it thickens, then beat in 4 teaspoons brown sugar. Add 4 teaspoonsbourbon and beat until soft peaks form. Layer the peaches and cream in dessert glasses; top with toasted pecans.

SOURCE

Peach