Cherry Cobbler

 I found this yummy recipe online... and, after a few tweaks to the original, we made a cobbler that is delicious!!! It can be made gluten free by just switching out the flours:)

CHERRY COBBLER

*Place 3 1/2 cups of cherries in the bottom of a 9 inch square grease pan. You can use fresh or frozen.

*Mix together the following ingredients until a dough is formed and spread over cherries.

3 T butter, melted

1 cup flour

1/4 tsp. salt

1 tsp. baking soda

3/4 cup white sugar

*In a small bowl, mix together the following ingredients and pour over dough covered cherries.

1/2 cup sugar

1 T. cornstarch

1/2 cup boiling water

*Bake at 350 for 45 minutes or until golden brown. Enjoy!!!

Autumn Apple Cake

AUTUMN APPLE CAKE 

Ingredients:
5-7 apples
1 (9 ounce) package yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1 stick real butter

Directions:
Preheat oven to 350°F.
Fill your 9x12 pan 1/2 full with apples which you've peeled, cored and sliced thin
(peeling is optional).
Sprinkle the apples with dry cake mix.
Combine sugar and cinnamon and sprinkle over the cake mix.
Melt butter and drizzle over.
Bake for 30 minutes or until golden brown.

5 Cup Fruit Salad

Since I was a little girl I remember my mom making this dish... and one of the things I loved about it was even though it is filled with dessert type things we could eat it as a side dish:) One little girl wouldn't like that!!! I now let our children enjoy it right along side their Thanksgiving turkey or Easter ham... it is a FAVORITE!!!

5 Cup Fruit Salad

2 pkg. Dream Whip (made according to box)
2 cans pineapple chunks
2 cans mandarin oranges
1 jar cherries
bag of marshmallows

Mix together. Refrigerate for a couple of hours and enjoy!!!

***You can also add walnuts if you want but we leave those out because of sensitivities to nuts:)

Apple Bread

I found this recipe on allrecipe.com and it is an excellent way to use up extra apples:)

APPLE BREAD
3 cups all-purpose flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup vegetable oil

2 cups sugar

1/3-2/3 cup water (use only enough so that you can mix everything together well)

2 eggs, beaten

1/2 teaspoon vanilla

2 cups apples - peeled, cored, and coarsely chopped

1 cup broken walnuts (optional)

*In bowl, combine flour, cinnamon, baking soda, baking powder and salt; set aside. In large mixing bowl, place oil, sugar, eggs, vanilla and apples. Stir into flour mixture. Add walnuts and mix. Divided mixture between two greased 8-in. x 4-in. bread pans or greased muffin tins. Bake at 350 degrees F for 40-45 minutes for loaves and 20-25 minutes for muffings or until done. Cool for 10 minutes on wire rack before removing from pan. Enjoy!!!

Crock Pot Apple Butter

This is a recipe from a very dear older lady that used to give my family apples when I was a child, Stella Ells; isn't that a beautiful name, Stella? Anyway, I have found that one of the easiest things to do to apple butter is to burn it. But, by cooking it in the crock pot, it seems almost impossible to do this. We just made a trip to Stuckey's and my goal was to make apple sauce and apple butter. This was a great website that walks you through making both the applesauce and the apple butter. I think this is just about fool proof. Another invaluable resource to the home canner is the Ball canning book. If you don't have one, get one!

2 quarts of cooked apple pulp/sauce
4 cups of sugar
2 teaspoons of cinnamon
1/4 teaspoon of ground cloves

Put on ingredients in crock pot and cook on high for 4-6 hours. I did mine for five and it was perfect. Stir well and often. Sooooo good. I will definitely keep this recipe for our family apple butter.

Note: 1.5 times the recipe will fit into both of my larger crock pots. I think they are 5.5 quarts.

Blueberry Buckle Coffee Cake

This is a yummy recipe that a friend of mine, Candice, sent our way to use some of those wonderful blueberries that many of us have picked over the last few weeks:)

Blueberry Buckle Coffee Cake

Buckle
4 c. flour
1 1/2 c. sugar
5 tsp. baking powder
1 1/2 tsp. salt
1/2 c. butter
1 1/2 c. milk
2 eggs
4 c. blueberries, fresh or frozen (thawed and drained)

Crumb topping
1 c. sugar
2/3 c. flour
1 tsp. cinnamon
1/2 c. butter

Glaze
1/2 c. powdered sugar
1/4 tsp. vanilla
1 1/2 to 2 tsp. hot water

~Heat oven to 375 degrees. Grease two pie pans (*her note: make sure not to use very shallow pans; these cakes will be quite tall).
~Blend flour, sugar, baking powder, salt, butter, milk, and eggs; beat 30 seconds. Carefully stir in blueberries (*her note: I always gently coat mine with flour before stirring them in and it seems to help keep them from "bleeding"). Spread batter in pans; sprinkle with crumb topping.
~Bake 45 to 50 minutes or until toothpick comes out clean. Drizzle with glaze. Served warm is best! Enjoy:)

Peach Upside-Down Cake

My mother-in-law's peach upside down cake is delicious... and so easy:) It is similar to a pineapple upside-down cake in appearance and, in a way, flavor. The way the brown sugar blends together with the peaches gives them a totally different flavor than they usually have:)

Peach Upside-Down Cake
Stick of Butter
Brown Sugar
5 large peaches, sliced
Yellow Cake Mix, prepared as normal

~Melt 1 stick of butter in the bottom of a 13x9... sprinkle 'heavily' with brown sugar- when you think that you have sprinkled the bottom of the pan enough add just a little more for good measure:)

~Closely layer peaches in the bottom of pan... they will shrink some so make sure they are touching:)

~Cover peach layer with prepared yellow cake mix and bake according to your cake mix's directions:) Enjoy!

*If using frozen peaches, do not thaw first... you may also have to add a few minutes to your cooking time.

Peach Pound Cake

My wonderful in-laws gave us so many yummy peaches last year... so many, in fact, that we are still going through them- giving me plenty of opportunities to try some new recipes:) This recipe (found on about.com) is good on its own as a dessert or for breakfast or with whipped cream... my husband preferred it this way:)

Peach Pound Cake
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened (2 sticks)
2 cups sugar
6 eggs
1/4 teaspoon almond extract
1 1/2 teaspoons vanilla extract
1/2 cup sour cream
2 cups diced fresh or frozen peaches (I used frozen and they worked really well)

Glaze:
1 cup confectioners' sugar
2 Tbsp cream cheese, at room temperature
1 Tbsp milk

Preheat oven to 350 degrees F. Grease and flour a 10-inch fluted tube pan or an angel food cake pan with a cookie sheet underneath it. Combine flour, baking soda, and salt. In a separate large bowl, cream butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each one. Add both almond and vanilla extracts and mix thoroughly. Beginning with the flour mixture, add alternately with the sour cream to the egg mixture. Gently fold in the peaches. Pour batter into tube pan and distribute evenly.

Bake about 1 hour or until toothpick inserted in the center comes out clean. Cool in pan on a rack for 20 minutes. Invert onto a cake dish and let cool another 30 minutes before glazing. For the glaze, beat confectioners' sugar, cream cheese, and milk until smooth. Drizzle over the top of the peach pound cake. Best served at room temperature. Enjoy:)

Cranberry Jello

This is a recipe that my mom always makes every Thanksgiving. It was one of those yummy, classic sides that goes great with turkey:) Cranberry Jello Mix 1 cup boiling water with 2 boxes red jello (it can be any flavor... it just has to be red. My mom prefers Cherry.). Mix in 1 can crushed pineapple with the juice and 2 cans whole cranberries. Pour into a 13x9 and Chill.