PERFECT PEACH CAKE

Wow is it Hot down here! It's been in the 90's and we need rain.
  The snowbirds have gone north for the summer so it's pretty quiet where I live.
 Our friend and neighbor Jeanie left the end of May but before she left she made this wonderful peach cake that she shared with us.
 My husband enjoyed it so much he asked for more! I told him you can't ask for more when someone brings you something and he said" watch me" Ha! Ha! He LOVED this cake.
 Jeanie was a real trooper and brought him the rest of the cake and also brought me the recipe (Thank You Jeanie)  So here is the recipe for this Perfect Peach Cake I hope you all enjoy it as much as we did ( even though I didn't get much of it )

PERFECT PEACH CAKE:
2/3 cup butter or margarine,softened
1-1/2 cups packed brown sugar
2 eggs
1 tsp. pure vanilla extract
2 Cups flour
1 tsp. baking soda
1/8 tsp. salt
1 cup buttermilk
4  medium peaches,peeled and chopped, or 3 cups frozen unsweetened peach slices, thawed and chopped.
1/4 cup sugar
1 tsp. cinnamon
Preheat oven to 350. Grease and flour a 9x13 pan and set aside.  In a large mixing bowl,beat the butter and brown sugar until light and fluffy.  Beat in the eggs and vanilla extract.  in a medium bowl, stir together the flour,baking soda and salt.  Gradually add to the creamed mixture alternating with the buttermilk, beating until smooth after each addition.  Stir in the peaches by hand .  Pour the batter into the pan.  In a small bowl combine the sugar and cinnamon.  Sprinkle over the batter.  Bake at 350 for about 40-45 minutes or until a toothpick inserted near the center comes out clean. serve warm with ice cream.
Enjoy!
Allison
http://allisonskitchen.blogspot.com

Frigidaire and Jennifer Garner team up for Save the Children

Hello Everyone,

I hope everyone is doing well, The rain is still coming down here in Fl but I still think it's much better than 10 below 0 and snow that my family in Indiana is having. As part of the Foodbuzz team I have been contacted to help spread the word about raising money for Save the Children and to rediscover the fun of cooking together… and do some good, too

Frigidaire and Jennifer Garner ( Frigidaire.com ) are teaming up to inspire families everywhere to get together in the kitchen and start cooking together. Starting today, parents can join in the Frigidaire Kids' Cooking Academy to get great recipes. It's the ultimate parent resource,featuring daily tips, tasty recipes and how-to videos starring chef and TV personality Mary Sue Milliken. All designed to help involve kids in the kitchen.

When they do, Frigidaire will donate $1 to Save the Children to help make sure that more children have access to healthy foods. and promote healthier lifestyles for children living in poverty in the United States.

Plus, to help spread the word, everyone who participates will be entered for a chance to win the daily prize, a kids' apron set, and the grand prize: a new Double Oven Range from Frigidaire.
Here is my own Kid friendly recipe for you to try:

COFFEE MUG CAKE


1 coffee mug
3 tbsp milk
3 tbsp oil

4tbsp. flour 3 tbsp choc. chips

4tbsp. sugar some nuts--optional

2tbsp baking cocoa small splash of vanilla

1 egg

Add dry ingredients to mug & mix well. Pour in milk, oil & egg & mix well. Add chips, nuts if using & vanilla, mix well. Place mug in microwave & cook for 3 min. on high. Allow to cool a little & tip out on plate if desired. Enjoy!!


So lets get cookin'! Head to http://www.maketimeforchange.com and get inspired to cook with your kids.
I'm also asking all of you to send this post to all your friends and family. Together we can help raise money for Save the Children. No Child should go hungry.

Thanks for all your help.
Allison
http://allisonskitchen.blogspot.com
Thanks to Everyone
Allison

EASY APPLE CAKE

Okay I 'm ready for Fall!

 This has been one of the hottest summers that I can remember in Fl.  when you go outside you just melt.

 It's so hot I don't even feel like cooking out on the grill.  We have been eating allot of salads and fresh fruit.

Now we are getting allot of rain, I went to the store and it was 98 then the storm came through and it dropped the temperature down to 76 Wow I made a beeline to Publix and bought what i needed for a apple cake.

This a a very easy apple cake  when it's cool I like to cut it into bars and just grab a slice and go.
This made my house smell like fall was in the air even though we still had the AC on.
 Remember how I was complaining last winter about the cold down here?  We went from freezing to melting no in between.
I hope it will cool down a little, but at least today it's very cloudy so we may even cook out tonight.

EASY APPLE CAKE:
INGREDIENTS
2 granny smith apples (peeled and sliced thin)
1 cup flour
1 cup sugar ( use about 3 TB for sprinkling over apples)
1 TB baking powder
2 large eggs
1 cup milk
1 teaspoon vanilla extract
3 tsp cinnamon
3 TB butter


MAKING THE CAKE:
Oven to 400F
Grease a 9x9 pan with butter.
Peel and slice the apples, placing in a bowl and sprinkling with the sugar to coat( the 3 TB) Let this set for about 15 min this will render some juice you want this so don't drain the apples.

In another bowl, mix the eggs,milk and vanilla and the 3 TB butter( melt the butter in microwave and cool slightly before adding)

Mix all the dry ingredients in a separate bowl except for the cinnamon.

Put 1/2 of the dry mixture in the pan. Layer apples over top. Sprinkle with cinnamon. Add the rest of the dry mixture.  Then pour the wet mixture over top.

Make sure none of the dry mixture is on top.. you need to tilt the pan around and use a spatula to get the dry mix into the wet..

That's it  Now bake for about 30 to 35 min.

Cool slightly before cutting and top with ice cream or whip cream.
Enjoy!
Allison
Allisonskitchen.blogspot.com

GRANDMAS HOLIDAY PEANUT BUTTER COOKIES

Grandmas Holiday Peanut Butter Cookies

allisonskitchen.blogspot.com

This was my grandmothers favorite Peanut Butter Cookie Recipe, I always remember my grandmother and my aunt Dorthy in the kitchen making these cookies and I always remember the big bowl that they made them in. When I went to PA. last August, my aunt gave me my grandmothers bowl, so I thought I would make some cookies,But i couldn't bring myself to use the bowl, I have it in a special spot in my kitchen, so nothing happens to it.

1/2 cup Butter(Soft)

1 cup Brown Sugar

3/4 cup JIFF

1- Egg

1/2 tsp vanilla

1 1/4 cups of Flour

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt ( adjust salt if you use salted butter)

Beat Butter,Brown Sugar, and Peanut Butter Then add egg and vanilla and mix well.

Mix flour, baking powder and soda and salt. Gradually add to peanut butter mix and beat till blended.

 
 
 
 
 
 
 
 
Heat Oven to 350
Shape into 1 1/4 " balls Then roll balls in some granulated sugar. Place on ungreased cookie sheet.

 
 
 
 
 
 
 
 
 

With tines of a fork, press onto cookie in each direction, dip fork into sugar so it does not stick to your cookie.
 
Bake 9 to 10 min.
Cool  for a few min. then remove to a wire rack to cool completely.
Do Not OVERCOOK!
Enjoy!
Allison
Allisonskitchen.blogspot.com

SUPER-SIMPLE PUMPKIN TIRAMISU

Never heard of Tiramisu? Well lets see where do I start,Tiramisu - Pronounced tih-ruh-mee-SOO. Literally translated it means "pick me up" or "carry me up". It is an Italian dessert that is sometimes called an Italian trifle, although it has a much lighter texture than a regular trifle.

Tiramisu is composed of a sponge cake or ladyfingers soaked in a mixture of coffee (espresso) and brandy, then layered with a mixture of zabaglione and mascarpone.

Once assembled the Tiramisu is refrigerated for several hours so the flavors can mingle. Garnished with whipped cream, cocoa powder and sometimes cinnamon it makes a spectacular dessert.
Now finally, imagine that you have delicate white wings and are sitting on a fluffy cloud. You are experiencing the greatest dessert ecstasy of your life. You are in Heaven, and Heaven is in your mouth! Thats TIRAMISU!!

But today we are not going to make ordinary Tiramisu, no today we will make Pumpkin Tiramisu. Think of pumpkin mousse kissed with spiced rum, no scratch that lets think lighter. Imagine this very light almost-like-pumpkin-flavored-whipped-cream concoction on lady finger pastry soaked (no, more like "kissed") by Captain Morgan himself. Got that? Light, creamy, smooth lady fingers, the rich aroma of Captain Morgan spiced Rum? Okay now that I have your attention lets lets make this super simple pumpkin TIRAMISU.

THIS NEEDS TO SET UP OVERNIGHT, SO START ONE DAY AHEAD.

Beat 1 and 1/2 cups chilled whipping cream and 3/4 cup sugar until peaks form.

Add one 8 oz container mascarpone cheese, one 15 ounce can pure pumpkin, and 3/4 teaspoon pumpkin pie spice, beat just until filling is smooth.
Line bottom of 9 inch diameter springform pan with 2 3/4 inch high sides with one 3 ounce package of ladyfingers, overlapping and crowding to fit. Sprinkle generously with spiced rum spread half of filling over ladyfingers.
Repeat with one 3 ounce package of halved ladyfingers and more rum be generous the lady fingers will soak it up!
And top with remaining filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight. To unmold run knife around inside edge of pan. Release pan sides and sprinkle with 2 ounces crushed amaretti cookies.
If you have a hard time finding mascarpone cheese
as a substitute combine 1 package 8 0z cream cheese, 1/4 cup sour cream and 2 tablespoons whipping cream, mix until blended and fluffy.
Enjoy
Allison
allisonskitchen.blogspot.com

ALMOND CRANBERRY BISCOTTI

My husband and son love biscotti, I've never made it before so I thought I would give it a try. I found a recipe for almond biscotti in a old Womans Day magazine and I added a few of my own touches. If I would have known how easy this was I would have made it along time ago. This is definitely a keeper.

2 large eggs
1/2 cup granulated sugar
1/2 cup oil
1 T almond extract
1 1/2 tsp baking powder
1 1/2 cups All purpose flour
3/4 cup sliced almonds, toasted and cooled
1/4 cup crasins
Decoration confectioner's sugar

1. Heat oven to 350. Coat a baking sheet with nonstick spray.

2. Vigorously whisk eggs,sugar,oil, and extract in a large bowl until blended. stir in baking powder, then flour until combined. Stir in almonds and crasins

3. Spoon a third of the dough onto a prepared baking sheet. With floured hands (dough will be soft and sticky) I found a large spoon worked better. form dough into an 11x2 in-strip. Repeat with remaining dough, making 2 more strips Place about 1 1/2 inch apart on the baking sheet( Don't panic if the dough starts spreading together just push them apart with your spoon.)

4. Bake 20 to 23 min or until firm and bottoms are golden. Cool on baking sheet on a wire rack 5 min. then transfer to a cutting board. Using a sharp serrated knife, slice strips diagonally into 1/2 in. thick slices. Lay slices flat on baking sheet.

5. Bake 12 to 15 min. turning biscotti over halfway through baking, until lightly toasted. Transfer to a wire rack to cool. if desired, dust with confectioners sugar before serving.

Store airtight at cool room temperature up to two weeks or freeze up to two months.
These freeze beautifully so you may want to double the recipe.
Enjoy with tea or coffee.
Enjoy!
Allison
allisonskitchen.blogspot.com

3.

ARTIC ORANGE PIE

This is such a cool and refreshing pie and very easy to make My mom would make alot of cold pies in the summer. I hope you enjoy this.

Ingredients: 1 package (8 ounces) fat-free cream cheese
1 can (6 ounces) frozen orange juice concentrate, thawed
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 reduced-fat graham cracker crust (8 inches)
1 can (11 ounces) mandarin oranges, drained

Directions:
In a large bowl, beat cream cheese and orange juice concentrate until smooth. Fold in whipped topping; pour into crust. Cover and freeze for 4 hours or until firm. Remove from the freezer about 10 minutes before cutting. Garnish with oranges. Yield: 8 servings. ENJOY
Allison
Allisonskitchen.blogspot.com

7UP BUNDT CAKE

Well its in the 90's down here in Fl and I'm making a bundt cake!!! I'm going to cook out tomorrow, to hot to have the oven on but the cake sure did make the house smell great!

Hope you enjoy this maybe its a little cooler in your neck of the woods.

1 1/2 c Margarine or butter
3 c Sugar
5 Eggs
3 c Flour
2 tb Lemon extract
3/4 c 7-up

Cream sugar and shortening until light and fluffy. Add eggs one at a time beating well after each addition. Add flour. Beat in lemon extract and 7-Up. Pour batter into well greased and floured bundt pan. Bake at 325~. for 1 hour and 15 minutes. Cool 10 minutes on wire rack before moving from pan. You can make a glaze for this cake or simply sprinkle with powder sugar. Source: family friend

enjoy!

Allison

Allisonskitchen.blogspot.com

Wanted to share a quick and easy apple recipe with you. It's funny I'm sitting here at it was 89 today. I think we're going to have a very hot summer here in FL. But any way 89 and I'm thinking of fall so here is a Apple recipe that I know you will Enjoy.

Apple Pan Dowdy

Ingredients And Procedures

1/2 c Brown Sugar 1 x Egg, beaten 1/4 c Chopped Walnuts 4 ts Baking Powder 1/4 c Raisins 1/2 ts Salt 3 c Apples, sliced 1 c Milk 1/4 c Butter, softened 2 1/4 c Flour 2/3 c Sugar Preheat oven 350 deg F. In bottom of buttered baking dish, sprinkle some brown sugar, nuts, and raisins. Layer in apples and remaining brown sugar. Cream butter, add sugar gradually, then add beaten egg. Sift flour, baking powder and salt. Combine creamed mix, dry ingredients and milk alternately till smooth. Pour batter over apples. Bake 35-40 minutes. Turn over on plate with apple side up. Serve with topping (whipped cream, etc.) -----

Enjoy!

Allison

Allisons Kitchen

Muffin Mix Challenge Winners

Muffin Mix Challenge Winners: "And...We've Got a Winner!
Out of recipes submitted from around the country, Brenda Marie Watts of Gaffney, S. Carolina, earned top honors as the grand prize winner with her Strawberry Streusel Cheesecake Tart in the Martha White® Muffin Mix Challenge™. The recipe competition was the first-ever held by Martha White based solely on the use of muffin mixes."

Strawberry Streusel Cheesecake Tart
Ingredients
Crisco® Original No-Stick Cooking Spray
Crust
2 (7 oz.)
packages Martha White® Strawberry Muffin Mix
6
tablespoons cold butter
Filling
2 (8 oz.)
packages cream cheese, softened
1/2
cup sugar
2
tablespoons Martha White® All-Purpose Flour
1
egg
1
teaspoon vanilla extract
Topping
1 (21 oz.)
can strawberry pie filling and topping
1/2
cup chopped walnuts

Preparation Directions
1.
HEAT oven to 350º F. Spray bottom and sides of 10 to 11-inch springform pan with no-stick cooking spray. Combine muffin mix and butter in medium bowl; cut in butter with pastry blender or fork until mixture is crumbly. Reserve 1 1/3 cups crumb mixture; place in refrigerator. Press remaining crumbs in bottom and partially up sides of prepared pan. Place pan on cookie sheet; bake 10 minutes.
2.
COMBINE cream cheese, sugar, flour, egg and vanilla extract in large bowl. Beat with electric mixer on medium-high for 1 1/2 to 2 minutes or until creamy and smooth.
3.
SPOON cream cheese mixture evenly over partially baked crust; spread gently. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved crumbs and chopped walnuts.
4.
BAKE 40 to 45 minutes longer, or until light golden brown. Cool about 30 minutes. Chill 2 hours or overnight.
5.
REMOVE sides from springform pan; place on serving plate. Cut into wedges. Store in refrigerator.
Prep Time: 15 min
Cooking Time: 55 min
Serving size: 12 servings

I saw this recipe on Martha Whites website and it looked so good I had to post it for you!!

If anyone makes this before I do be sure to let me know if it tastes as good as it looks.

Enjoy!

Allison

Allisons Kitchen

CHOCOLATE CHIP COOKIE MOUSSE

This dessert is sooo easy to make and it's great for pot lucks. Chocolate Chip Cookie Mousse.
Start with chips Ahoy chocolate chip cookies (the hard ones not the soft ones). Dip the cookie in some milk then put into a glass dish. keep dipping till bottom of dish is covered. Next top first row of cookies with cool whip spread to cover first layer of cookies. Repeat with another layer of cookies then top with more cool whip. Top with chopped nuts or pretty topping of your choice cover and refrigerate till ready for the party. The cookies turn real soft and mix with the whip cream and it makes a mousse like dessert. Yummmo!!! I have also made these in pretty wine glasses for individual servings!!Super easy.
Enjoy!
Allison
Allisons Kitchen

MOMS BEST APPLE PIE

Divide pastry for a 2 crust pie in half. Line pan with 1 half and save 2nd half for top. Refrigerate both.
Slice 4 cups apples mix with 1 cup sugar, 1/2 tsp. salt 1/2 tsp cinnamon grated rind of 1/2 lemon, 1 tbs lemon juice 3 T. flour toss to coat all apples.
add 1/2 cup craisins toss. Pile into crust dot with butter. Cover with top crust slashed in several places. Seal edges and Crimp. Bake in a preheated 450 oven for 10 minutes. then reduce heat to 350 bake for 30 min or till golden brown. put your pie on a cookie sheet before baking to catch any juice that comes out. I like to brush my pie with egg wash then sprinkle sugar on before baking I added some chopped nuts to the top of this pie also.
I hope you enjoy this family recipe
Allison
Allisons Kitchen

PECAN DAINTIES (SNOWBALLS)

It just would not be Christmas without my moms snowball cookies, My son asked for the recipe so his family could make them this year, so here it is Jay, Bubba Irenes snowball cookies.
PECAN DAINTIES:
2 Sticks butter(the real thing) softened
4 Tbl powdered sugar1 cup chopped pecans
2 cups flour
2 Tbl vanilla
2 Tab water
Cream butter and sugar, add water vanilla, flour and pecans. roll into small balls. place on ungreased cookie sheet Bake 1 hour at 275 when done roll in powdered sugar while still warm
then after they cool roll in powdered sugar again. makes 4 doz.
Enjoy!!
MOM
Allisons Kitchen

PINEAPPLE TIRAMISU

½ cup pasteurized egg yolks
1 lb Mascarpone cheese
6 tbsp sugar
1 pineapple
1 box of lady fingers
4 strawberries, cut half
¼ pint wild berries

1. WHISK egg yolks and 4 tbsp sugar together in a mixing bowl. When the color turns clear, add mascarpone cheese and stir until consistency is smooth.
2. REMOVE skin from pineapple with a large knife. Cut in half and remove core. Cut a 1 inch slice from the bottom. Place in a food processor with 2 tbsp sugar. Pulse until fruit is finely chopped and has released juice.
3. DRAIN contents into a strainer and preserve juice. Discard chopped pineapple in strainer.
4. CUT remaining pineapple into 1 inch slices.

1. SOAK 10 lady fingers in pineapple juice until liquid is absorbed. Do not allow them to sit too long.
2. PLACE a layer of lady fingers in a round mold. Cover lady fingers with slices of pineapple.
3. ADD a thick layer of mascarpone cream. Repeat process.
4. GARNISH by alternating lady finders, remaining pineapple slices, sliced strawberries and wild berries.
5. REFRIGERATE for a minimum of 1 hour before serving.

TRES LECHES: THREE MILK CAKE

Tres Leches: Three Milk Cake
This is one of the best cakes I've ever had, my daughter in law is from Ecuador and she turned us on to this light,airy and not to sweet cake. This recipe is an easy version made with boxed cake mix.
1 yellow cake mix(with pudding)baked as directed in 13X9 inch pan

For topping mixture:
1 can evaporated milk
1 can sweetened condensed milk
1 pint heavy whipping cream
1/2 cup rum(or to taste)

To Finish:
Whipped cream,to cover cake
5 ounces sweetened coconut
Poke holes in the cake with a fork all over. Pour topping mixture over cake. Let mixture absorb completely in refrigerator.

Cover cake with whipped cream or cool whip and sprinkle sweetened coconut over top of cake.
OPTIONAL: add macadamia nuts,cherries and /or pineapple. or garnish with fresh fruit.

enjoy
allisons kitchen

CARAMELIZED PEACHES & CREAM

Divine is the only way to describe this down-home Southern delight. A satisfying finale to any holiday feast. This recipe was sent to me to try and it passed with flying colors, very easy yet elegant

Ingredients:

2

pounds sliced peeled unsweetened peaches or thawed and well-drained frozen peaches

2

tablespoons bourbon

3/4

cup reduced-fat sour cream

1/2

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

3/4

cup packed light brown sugar

8

slices (1-1/2 ounces each) angel food cake

Preparation:

1.

Toss peaches with bourbon in shallow ovenproof 1-1/2-quart casserole or 11X7-inch glass baking dish. Press down into even layer.

2.

Combine sour cream, cinnamon and nutmeg in small bowl; mix well. Spoon mixture evenly over peaches. (May be covered and refrigerated up to 2 hours before cooking time.)

3.

Preheat broiler. Sprinkle brown sugar evenly over sour cream mixture to cover. Broil 4 to 5 inches from heat, 3 to 5 minutes or until brown sugar is melted and bubbly. (Watch closely after 3 minutes so that sugar does not burn.)

4.

Spoon immediately over angel food cake.

I hope you enjoy this as much as our family did, Thanks to chris for sending this in.

Oh My Gosh!! just saw this recipe on the web at Taste of Home. it looks sooooo good. gonna try this one this weekend.

Berry Cheesecake Pie

Taste of Home - try a FREE ISSUE today!

"Since I don't care for traditional pie crust, I usually eat only the filling of pie," writes Deanne Causey of Midland, Texas. "That changed when I discovered this recipe." Boasting a luscious cheesecake flavor, this pretty pie gets creative with phyllo dough.

SERVINGS: 6-8

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 20 min. Bake: 35 min. + chilling

Ingredients:

• 8 sheets phyllo dough (14 inches x 9 inches)
• 6 tablespoons butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs, lightly beaten
• 2 cups fresh or frozen blueberries
• 1/2 cup strawberry jelly
• 1 cup whipped topping
• Sliced fresh strawberries and additional blueberries, optional

Directions:

Place one phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat seven times; trim edges. Bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack.
For filling, in a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in blueberries. Spoon into crust.
Bake at 350° for 10 minutes; cover edges with foil to prevent overbrowning. Bake 23-27 minutes longer or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled.
In a small mixing bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired. Yield: 6-8 servings.

MOIST BANANA BREAD RECIPE

MOIST BANANA BREAD RECIPE!
Well its hotter than heck down here and I get hungry for my moms banana bread, so 90 some degrees and I have got the oven on. and the AC I may add. Hope its a little cooler in your neck of the woods!
by the way this works great for zucchini also.
Moist Banana Bread Recipe

3 cups sifted flour
2 cups sugar
1 tsp salt
1 tsp cinnamon
1 1/2 cups nuts and coconut( mixed to make 1 1/1 cups)
2 tsp vanilla
1 tsp soda
1 tsp baking powder
3 eggs
1 cup oil
3 cups mashed banana or zucchini( if you use zucchini grate it)
Sift all dry ingredients Put in a large bowl and make a well in center and add:
oil
eggs
banana or zucchini
MIX WELL
then add:
vanilla
nuts and coconut
Pour into 2 greased and floured loaf pans( I like to grease mine then use sugar instead of flour)
Bake at 325 1 hour or till done. decorate with powdered sugar mixed with a few drops of milk to make a glaze drizzle on cake after its cool.
enjoy!
Allisons Kitchen

PEACH REFRIGERATOR CAKE

Allisons Kitchen

Peach Refrigerator Cake

1/2 cup butter or margarine

1 cup confectioners sugar

2 egg yolks

3 1/2 cups sliced canned peaches

1/2 tsp. almond extract

2 egg whites

12 Lady fingers

1 cup whipping cream

Cream butter or margarine: add sugar, creaming constantly. Add egg yolks; mix well. Drain peaches; measure 1 cup chop fine. Add with almond extract. Beat egg whites stiff; fold in. Separate lady fingers. Place 1/2 on bottom of oblong pan. Cover with peach mixture; top with remaining lady fingers. Chill until firm. Unmold. Whip cream or use cool whip. use as a garnish with remaining peaches Serves 8

Allisons Kitchen.

MY MOMS STRAWBERRY RHUBARB PIE

Well I talked to our son today and he wanted the recipe for Rhubarb Pie I remember my mom

making this pie in the summer and i hated rhubarb never did like the taste but for my son and

anyone else out there who likes it here's the recipe:

STRAWBERRY RHUBARB PIE

1 1/2 c. sugar
3 tbsp. quick-cooking tapioca
1/4 tsp. salt
1/4 tsp. nutmeg
1 lb. rhubarb, cut in 1/2 inch pieces (3 c.)
1 c. sliced strawberries
1 tbsp. butter
Pastry for 9-inch lattice-top pie

Combine first 4 ingredients. Add rhubarb and strawberries; mix to coat fruit. Let stand about 20 minutes. Turn into pastry-lined 9-inch pie plate. Dot with butter. Adjust lattice top; seal. Bake at 400 degrees for 35 to 40 minutes.