This peach dessert was a hit at the recent Extension Support Personnel conference held in Chilton County. Linda Hays, a Chilton County Master Gardener, shared her recipe with us.
PEACHES AND CREAM DESSERT
8 oz. cream cheese
8 oz. can Sweetened Condensed Milk
12 oz. tub Cool Whip
4 c. fresh peaches, peeled and sliced
1 c sugar
4 oz. package peach Jello
1 c. water
4 Tbsp. corn starch
1 regular size package Pecan Sandies cookies
Mix 1 c. sugar with peaches and set aside (the juice it makes will be used in Jello mixture). Mix
cornstarch into 1 c. water in saucepan, stir until dissolved. Cook on medium, stirring constantly, until very thick. Then add Jello and juice from peaches (no more than 1 cup). Stir well, set aside to cool thoroughly. After Jello mixture is completely cooled, add peaches.
Combine softened cream cheese and sweetened condensed milk with hand mixer till creamy. Gently fold in Cool Whip.
Generously grease a 9×13 glass dish with softened butter. Crush cookies (reserving ½ c. of crumbs for top) and press well into bottom of the buttered dish. Layer 1/3 of the cream cheese mixture onto crumbs, then ½ of peach mixture, then 1/3 of cream cheese mixture, then remaining ½ of peach mixture, then remaining 1/3 of cream cheese mixture. You will have the crust, 3 layers of cream cheese mixture with 2 layers of the peach jello mixture in between. Sprinkle the top with reserved ½ c. of crushed Pecan Sandies cookies. Chill 2 hours or overnight. Must refrigerate leftovers.
YIELD 12-15 servings
Here’s another cake recipe that was requested at the 2018 May Plant Swap.
* 3 c. all-purpose flour
* 2 c. sugar
* 1 tsp. cinnamon
* 1 tsp. salt
* 1 tsp. baking soda
* 3 eggs, beaten
* 1 1/4 c. vegetable oil
* 1 1/2 tsp. vanilla extract
* 2 c. mashed bananas
* 1-8 oz. can crushed pineapple, undrained
* 2 c. toasted, chopped pecans, divided
Preheat oven to 350. Grease and flour 3 – 9” cake pans. Combine dry ingredients in a large bowl, add beaten eggs and oil; stir just until dry ingredients are thoroughly moistened. Do not beat. Stir in vanilla, pineapple, 1 cup of chopped pecans, and bananas. Spoon batter equally into prepared cake pans. Bake at 350* for 25-30 minutes or until done (toothpick stuck in middle comes out clean). Cool in pans for 10 minutes. Turn out onto paper towels spread on counter, cool completely before icing. Spread cream cheese Continue reading “Hummingbird Cake”
Several Master Gardeners requested the recipe for Heavenly Cake, a sheet cake with pineapple, at our May Plant Swap.
1/2 total batter from a yellow cake mix, mixed according to box directions
(remainder can be made into cupcakes or a single layer for later)
1 – 3 oz. instant vanilla pudding
1 – 8 oz. cream cheese
2 cups cold milk- 15 oz. crushed pineapple, drained
1 large cool whip
1/2 cup chopped pecans, toasted
Grease and flour a 9″x 13″ pan. Preheat oven according to cake mix directions. Mix cake as directed on the package, pour approximately 1/2 batter into prepared pan. Decrease baking time as your cake will only be about 1/2 inch thick. Cool completely in pan. Blend pudding and cream cheese and milk (it will have some lumps). Pour over the cake and let set for 5 – 10 minutes. Spread pineapple over the pudding mixture. Spread cool whip over previous layers and sprinkle with nuts. Must be kept refrigerated.
Two MG’s provide similar recipes for these holiday treats: Russian Tea Cakes and Butterfinger Cookies. The Russian Tea Cakes are shaped in balls, have fewer nuts, and bake at a higher temperature while the Butterfinger Cookies are shaped into logs or “fingers”. Give either recipe a try and you will have cookies that melt in your mouth!
Butterfingers were served at the 2017 Christmas Home Tour open house at the Chilton Extension Office.
Russian Tea Cakes
- 1 c. butter or margarine, softened
- 1/2 c. powdered sugar
- 1 t. vanilla
- 2 1/4 c. all-purpose flour
- 3/4 c. finely chopped nuts
- 1/4 t. salt
- powdered sugar
- Heat oven to 400 degrees.
- Mix butter, 1/2 c. powdered sugar and vanilla. Stir in flour, nuts and salt until dough holds together.
- Shape dough into 1-inch balls. place about 1 inch apart on ungreased cookie sheet.
- Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet and cool slightly on wire rack.
- Roll warm cookies in powdered sugar, cool. Roll in powdered sugar again.
Follow recipe above except for these changes:
- Use 1 to 1 1/2 c. nuts
- Preheat oven to 350 degrees.
- Shape dough into 2 x 1/2 inch logs.
- Bake until lightly browned-about 10-15 minutes.
- Transfer to wire rack .
- Roll in powdered sugar while still warm.
Recipes provided by Pat Farmer and Diane Clapp
This chicken casserole was a favorite at our Master Gardener Intern Class lunch.
1 medium chicken, cooked, deboned, and shredded
1 can French style green beans, drained
1 can shoepeg corn, drained
1 can diced water chesnuts, drained
1 can cream of celery soup
1 can cream of mushroom soup
1 small onion, chopped
1 8 oz. carton sour cream
1 box Uncle Ben’s Original Long Grain & Wild Rice, cooked & drained
1 package Ritz crackers, crushed
1 12 oz. package Swiss cheese*, shredded
1 stick butter
Mix chicken, green beans, corn, water chestnuts, celery soup, mushroom soup, chopped onion, sour cream, and rice. Coat a 9×13 casserole dish with cooking spray. Pour half of mixture into dish and top with half of shredded cheese. Add remaining mixture and top with rest of cheese. Melt butter and mix well with Ritz crackers, sprinkle over top of casserole. Bake at 350 degrees for 30-35 minutes.
**Mozzarella Cheese may be substituted for Swiss**
Original recipe provided by Audrey Giles
Crazy Chocolate Cake is a quick and easy handed down recipe that Trisha’s mother used to make for an after school snack. When cool, frost with Crazy Chocolate Icing or top with whipped cream and a drizzle of chocolate syrup. Serve from the pan! There are no eggs or milk in the cake. After school snacks have really changed over the years!
Crazy Chocolate Cake
Mix the cake right in an 8×8 pan (It may be easier to use a mixing bowl and then pour into the ungreased or lightly greased pan). Combine the dry ingredients:
1 1/2 c. flour
1 c. sugar
1 t. baking soda
1/4 t. salt
4 T. cocoa
Make 4 dents in the dry ingredient mixture for the following:
4 T. salad oil
1 t. vanilla
1 T. vinegar
1 c. water
Mix until well blended and bake in a preheated 350 degree oven for 30 minutes.
Crazy Chocolate Icing
2 T. butter
1/4 c. cocoa
1c. confectioner’s sugar
1 T. milk (more if needed)
1/4 t. vanilla
Melt butter and stir in cocoa, place in mixing bowl. Beat in confectioner’s sugar, milk, and vanilla. Beat on medium for approximately 5 minutes or until smooth. Spread on cool cake.
Recipe provided by Trisha Williams
Chilton County Master Gardeners Christmas Lunch this year will feature soups, salad, and a variety of breads. The Turnip Greens Soup is quite a surprise.
Turnip Greens Soup
1 lb. Kielbasa sausage, cubed
1 medium onion, chopped
2 qts. chicken broth
2 16 oz bags frozen chopped turnips (some brands include roots)
2 14.5 oz cans great Northern bean, rinsed and drained
1 pkg Knorr Vegetable soup mix
1 t. hot pepper sauce (Tabasco)
1 t. garlic powder
1 pinch Creole seasoning
salt and pepper to taste (did not add, plenty of salt in broth and beans and sausage)
Cook onion and sausage in oil over medium heat until onion is tender. Add remaining ingredients bring to a boil, lower temperature and simmer for 2 hours. Paula Blevins-Russell provided this recipe adapted from Turnip Green Soup
Broccoli Cornbread, Mexican Cornbread and Corn Muffins will be served at the Chilton County Master Gardener Christmas Lunch. Give these easy recipes a try for something a little different.
1 box Jiffy cornbread mix
1 stick margarine, melted
10 oz. frozen chopped broccoli (thawed and drained)
Mix all ingredients with melted margarine. Cook in greased 8 x 8 an at 350 degrees until golden brown. Serves 6-8.
Recipe adapted from retired power company employees cookbook “Powerful Good Cooking.”
2 c. self-rising cornmeal
2 c. milk
1/2 c. oil
2 cans cream style corn
1 medium onion, chopped
2 jalapeno, chopped
8 oz. cheese, grated
2 t. red pepper, optional
Mix ingredients together. Pour into greased pan and bake at 400 degrees for 30 minutes or until done. Serves 12.
Recipe adapted from retired power company employees cookbook “Powerful Good Cooking.”
1 c. self-rising cornmeal
1/2 c. cooking oil
1 small can cream style corn
8 oz. sour cream
Mix ingredients together. Spray muffin tin with non-stick spray. Bake at 400 degrees for 20-25 minutes.
This recipe is a pass along recipe provided by Treasia Bennett.
Chicken Tortilla Soup
7-8 chicken breasts (ribs & skin)
1 T. salt
4 onions chopped and saute
2 cans diced tomatoes with green chilies (such as Rotel)
2 cans diced or stewed tomatoes
2 cans tomato soup
1 T. cumin
2 T. cilantro
1 T. black pepper
1 pkg flour tortillas
Cover chicken with water and salt. Boil until done and remove to cool. Saute onions. Put onions and remaining ingredients except tortillas in chicken broth. Continue to cook. Pull chicken into small pieces and put back in pot. Cut tortillas into 1″ squares. Add to soup. Simmer several hours. May need to add water. This is very thick. This recipe is a pass-along recipe provided by Treasia Bennett.
This unusual salsa was recently served at the Chilton Research and Extension Center’s annual Farm, Home and Wildlife Expo where it was well received. The recipe was adapted from the National Center for Food Preservation’s Peach Apple Salsa recipe.
- 6 c. chopped Roma tomatoes
- 2 1/2 c. diced yellow onions
- 2 c. chopped green bell peppers
- 10 c. chopped hard, unripe peaches
- 2 c. chopped Granny Smith apples
- 4 T. mixed pickling spice*
- 1 T. canning salt*
- 2 t. crushed red pepper flakes*
- 3 3/4 c packed light brown sugar
- 2 1/4 c. cider vinegar(5%)
* May substitute 2 T. Mrs Wages Spicy Pickle Mix
and 3 T. Mrs Wages Salsa Mix for the * ingredients.
- Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
- Place pickling spice on a clean, double-layered 6 inch square piece of cheesecloth. Bring corners together and tie with a clean string. (Or use a purchased muslin spice bag.)
- Wash and peel tomatoes (place washed tomatoes in boiling water for 1 minute, immediately place in cold water, and slip off skins). Chop into 1/2 inch pieces. Peel, wash and dice onions into 1/4 inch pieces. Wash, core, and seed bell peppers; chop into 1/4 inch pieces. Combine chopped tomatoes, onions, and peppers in an 8 or 10 quart Dutch oven or saucepan.
- Wash, peel and pit peaches; cut into halves and soak for 10 minutes in ascorbic acid solution. Wash, peel and core apples; cut into halves and soak 10 minutes in ascorbic acid solution. Quickly chop peaches and apples into 1/2 inch cubes to prevent browning. Add chopped peaches and apples to saucepan with the vegetables.
- Add the pickling spice bag to the sauce pan; stir in the salt, red pepper flakes, brown sugar and vinegar. Bring to boiling, stirring gently to mix ingredients. Reduce heat and simmer 30 minutes, stirring occasionally. Remove spice bag from pan and discard.
- With a slotted spoon, dip salsa solids into hot, clean pint jars, leaving 1/1/4 inch headspace. Cover with cooking liquid, leaving 1/2 inch headspace.
- Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two piece metal canning lids.
- Process in a boiling water canner according to the recommendations below. Let cool, undisturbed, 12 to 24 hours and check for seals.
- Process time for hot pack pint jars by altitude: 0-1000 ft.– 15 minutes; 1001-6000 ft.-20 minutes; above 6000 ft.–25 minutes.
Source: National Center for Home Food Preservation, University of Georgia, Athens. Thanks to Christy Mendoza, Alabama Cooperative Extension Service, Regional Extension Agent for the spice substitutions.