Peach Cobbler

Ingredients:

• 1 stick butter
• 1 large can peaches, drained 
• 1 cup self-rising flour
• 1 cup sugar
• 1 cup milk

Directions:

1. Melt the butter, and put in a square cake pan.
2. Dump the peaches into the butter, and spread them out into a single layer. (You can use fresh peach slices instead, if you have them. Be sure to peel them first.)
3. In a bowl, mix the self-rising flour, sugar and milk until smooth. Pour evenly over the peach slices.
4. Bake in the oven at 350 for about an hour, or until the top is a light golden brown. This is a real forgiving recipe, so if you are in a hurry you can bake it at a higher temperature.

Foolproof Chocolate Fudge

Ingredients:

• 3 (6-ounce) packages semi-sweet chocolate chips
• 1 (14-ounce) can sweetened condensed milk
• dash salt
• 1/2 to 1 cup chopped nuts
• 1 1/2 teaspoons vanilla extract
  

Directions:

1. In a heavy saucepan, over low heat, melt chips with sweetened condensed milk.
   
2. Remove from heat; stir in remaining ingredients.
3. Spread evenly into wax paper-lined 8" or 9" square pan.
   
4. Chill 2 hours or until firm.
5. Turn fudge onto cutting board; peel off paper and cut into squares.
6. Store loosely covered at room temperature.

(Makes about 2 pounds)

Rocky Road Fudge:
Omit 1 (6-ounce) package semi-sweet chocolate chips, salt, vanilla, and nuts. In saucepan, melt chips with sweetened condensed milk and 2 tablespoons margarine. In large bowl, combine 2 cups dry roasted peanuts and 1 (10 1/2-ounce) package miniature marshmallows. Pour chocolate mixture into peanut mixture; mix well. Spread into wax paper-lined 13" x 9" pan. Chill 2 hours.

White Cherry Fudge:
In heavy saucepan, over low heat, melt 1 1/2 pounds white confectioners' coating with sweetened condensed milk and salt. Remove from heat; stir in 1 cup chopped candied cherries and vanilla. Proceed as directed in original recipe.

Margarita Cupcakes

Ingredients:

• 3 cups all-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1 cup (w sticks) unsalted butter, at room temperature
• 2 cups sugar
• 4 large eggs, at room temperature
• 3 limes, zested and juiced
• 1/2 tsp. vanilla extract
• 1 cup buttermilk
  

Directions:

1. Preheat the oven to 325˚ F. Line two cupcake pans with paper liners.
2. In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes.
4. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
5. Beat in the lime zest, lime juice and vanilla.
6. With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.
7. Divide the batter between the prepared cupcake liners, filling each about ¾ full.
8. Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean.
   
9. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
10. Dip the tops of the cupcakes in tequila, then let dry before frosting.
    

MARGARITA FROSTING

Ingredients:

• 2 sticks butter (1 cup), softened
  
• 5 cups powdered sugar
• 4-6 Tbsp. Tequila
• 4-6 tsp lime juice (fresh is best!)
• green food coloring (just enough to make a hint of light green)

Directions:

1. Cream the butter and 1 cup of the sugar together.
2. Beat in the tequila and lime juice.
3. Add the rest of the sugar, a little at a time, until you reach the consistency you need to pipe the frosting.
4. Add the food coloring (just a little!) and mix thoroughly.

Frost the cupcakes, topping with a little margarita salt. The salt really makes the cupcake flavor stand out.

(Recipe was adapted from Annie's Eats and Love Big, Bake Often.)

Pastry Cream Filling

Ingredients:

• 3 Tbsp. all-purpose flour
• 1/8 tsp. salt
• 6 Tbsp. sugar
• 1 cup half & half (or 1/2 c. heavy whipping cream plus 1/2 c. whole milk)
• 4 egg yolks
• 1 tsp. pure vanilla extract
  

Directions:

1. In saucepan, blend all ingredients except vanilla. Cook on medium heat, stirring constantly until the mixture reaches the consistency of medium cream sauce. (Seriously, stir constantly. It lumps quickly if you don't keep stirring.)
   
2. Remove from heat, add vanilla and cool quickly. To prevent a skin from forming, brush with melted butter.
   
3. Stir before using.

Makes: About 1 1/3 cups of filling.

Chocolate Buttercream Frosting

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup butter, softened
  
• 3/4 cup cocoa
• 1 tsp. clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 3 to 4 Tbsp. milk
  

Directions:

Stiff Consistency (for decorating/piping):

1. In large bowl, cream shortening and butter with electric mixer.
   
2. Add cocoa and vanilla.
   
3. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
   
4. Add milk and beat at medium speed until light and fluffy.
   

Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. Makes: About 3 cups of icing.

Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.

Darker Chocolate Icing: Add an additional 1/4 cup cocoa and 1 additional tablespoon milk to Chocolate Buttercream Icing.

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

(This recipe was originally from the Wilton Co.)

Coconut Buttercream Frosting

Ingredients:

• 2 sticks of butter, softened
• 4 cups of powdered sugar
• 2 tbsps of coconut milk
• 1 tsp of coconut extract
• 1/4 cup flaked coconut (or to taste)
  

Directions:

1. Beat the butter.
2. Add the powdered sugar one cup at a time
3. Add the milk and the coconut extract. (Add a little more or less depending on your taste and piping consistency.
4. Add coconut. Be careful not to add too much, and that you incorporate it evenly into the frosting. Otherwise it will clump and clog up your piping tip!
   

(I used this frosting with a basic chocolate cupcake that I had filled with a cream cheese filling. Yummy! Recipe was adapted from Galexi Cupcakes and Sweets.)

Impossible Pie

Ingredients:

• 4 eggs
• 1 1/3 cups sugar
• 1/2 cup self-rising flour
• 1/2 stick butter
• 1 teaspoon vanilla
• 2 cups milk
• 7 oz flake coconut
  

Directions:

1. Mix eggs, sugar, flour, milk, butter, and vanilla well. Do not under beat. (Becka discovered that it is easier to cream the eggs and sugar first, then gradually add the remaining ingredients.
2. Add the coconut last.
3. Pour into two 9" greased pie plates.
4. Cook 35 minutes in a 350 degree oven.

Serves 10.

This recipe was from Aunt Dina Malsbury, and was always a part of our Thanksgiving feast with Nana when I was growing up.

Pumpkin Pie

Ingredients:

• 1 1/4 cups pumpkin puree, canned or fresh
• 3/4 cups sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon all-purpose flour
• 2 eggs, lightly beaten
• 1 cup evaporated milk, undiluted
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 1 unbaked pastry shell (9-inch)
  

Directions:

1. Comibne pumpkin, sugar, salt, spices, and flour in a medium sized bowl.
2. Add eggs; mix well.
3. Add evaporated milk, water, and vanilla; mix well.
4. Pour into pastry-lined pie pan.
5. Bake at 400 degrees for 15 minutes, reduce to 350 degrees and bake for about 35 minutes, or until center has set.
   

Rice Pudding

Ingredients:

• 1 cup instant rice, uncooked
• 2 1/2 cup milk
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1/2 cup sugar
• 1/4 cup raisins
• 2 slightly beaten eggs
• 1/2 tsp vanilla
  

Directions:

1. Mix first six ingredients in a saucepan, and bring to a boil, stirring constantly.
2. Reduce heat, cook 15 minutes.
3. Pour into eggs and beat quickly. Add vanilla.
4. Let cool 10 minutes.