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Ingredients
- 3/4 cup flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup sugar
- 3/4 cup milk
- 1/2 cup butter
- 2 1/2 cups fresh sliced peaches
- 1/2 teaspoon almond extract optional
- 1/2 cup sugar
Servings: servings
Instructions
- Sift together flour, salt and baking powder.
- Mix with ½ cup sugar, slowly stir in milk to make batter.
- Melt butter in 8 x 8 x 2-inch baking pan.
- Pour batter over melted butter. DO NOT STIR.
- Mix the peaches and ½ cup sugar thoroughly and carefully spoon over the batter.
- Bake for 1 hour at 350 F.
- Serve hot or cold with ice cream, if desired.
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Ingredients
- 1 yellow cake mix
- 1 stick butter
- 1 can peaches undrained
- 1 16 oz. sour cream
- 3 tablespoons sugar
- 3 eggs
Servings: cake
Instructions
- Mix cake mix and butter until crumbly. Put in a 9 x 13-inch greased pan.
- Mix sour cream, sugar and eggs.
- Layer canned peaches (undrained) over mixture in pan.
- Pour mixture over peaches, bake at 350 until edges are brown.
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Ingredients
- 2 8 oz oz. packages cream cheese softened
- 1 1/2 cups powdered sugar
- 1 egg
- 1 teaspoon vanilla
- 1 can crushed pineapple drained
- 1 pound bananas sliced
- 1 container Cool Whip thawed
- 1 small jar maraschino cherries
- 1 tablespoon walnuts shelled and crushed
Servings:
Instructions
- Combine cream cheese, powdered sugar, egg and vanilla; beat until smooth. Spoon into pie crust.
- Next, layer each remaining ingredient in order: pineapple, sliced bananas, Cool Whip, cherries. Top with nuts.
- Let set for a few hours in refrigerator. Slice and enjoy.
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Ingredients
- 1 butternut squash peeled, deseeded and diced
- 1 medium onion diced
- 1 envelope Knorr Vegetable Soup mix
- 1 can diced tomatoes
- 1 teaspoon curry powder
- salt to taste
- 2 cups half-and-half
Servings:
Instructions
- In a large soup pan, stir 4 cups of water with the vegetable soup mix.
- Bring to a low boil, add the onions and squash. Cover and boil until the squash is soft, then add the tomatoes, curry powder and salt.
- Boil gently for about 2 minutes. Take pan off heat and slowly add the half-and-half, stirring constantly.
- Cool and put in blender or use a stick immersion blender in the soup pan.
Recipe Notes
Delicious with toasted bread or crusty rolls.
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Ingredients
- 4 cups water
- 4 cups chicken broth
- 3 large potatoes sliced thick
- 2 cloves garlic peeled and minced
- 1 medium onion finely chopped
- 1 pound spicy sausage browned and crumbled, Italian
- 1 pound bacon browned and crumbled
- 2 cups Kale finely chopped
- 1 cup heavy cream
Servings: servings
Instructions
- In a sauce pan combine the water, chicken broth, potatoes, garlic and onion. Cook 20 minutes or until potatoes are fork-tender.
- Add sausage and bacon; let simmer 10 minutes.
- Stir in kale and cream.
- Add salt and pepper to taste.
- Let simmer 4 minutes.
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