Peach Jam Bars

Serve cold as bars, or warm with whipped cream as a dessert.
PEACH JAM BARS
¾ c. butter, room temp.
1 c. sugar
1 egg
½ tsp. salt
½ tsp. vanilla extract
2 c. all-purpose flour
½ tsp. baking powder
½ c. chopped walnuts
1 ½ cups peach jam (other jam can be substituted)
Cinnamon

1. Preheat oven to 350 degrees.
2. Cream butter and sugar, then add egg, salt and vanilla. Mix again.
3. Mix in 1 cup flour, then baking powder. Add the 2nd cup flour and nuts and mix well.
4. Press two-thirds of the dough in a greased, 9×13 pan. Take your time, patting it out, wetting your fingers if it gets sticky.
5. Spread peach jam over the dough.
6. Take the remaining dough, and again with your fingers, pinch off teaspoon-sized pieces and drop onto the peach layer, being careful to deposit evenly. There will be gaps, that’s okay, this is like a crumble topping.
7. Sprinkle generously with cinnamon.
8. Bake for about 35 minutes or until golden.
9. Remove from oven and cool on rack. Makes 36 bars.
10. Serve warm as a dessert, or cool as bars.

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Peach Custard Kuchen

PEACH CUSTARD KUCHEN
(adapted from a recipe at cooks.com)

1 c. all-purpose flour
2 T. sugar
¼ tsp salt
1/8 tsp. baking powder
5 T. butter
1 14 oz. can sliced peaches, drained
¼ c. sugar
1 tsp. cinnamon

2 egg yolks
1 c. evaporated milk

Preheat oven to 400 degrees

Mix together the first 4 ingredients, then cut in butter until evenly distributed and crumbly, resembling cornmeal. Press into an 8 x 8 inch baking dish, edging up the sides a little.

Arrange peaches in rows on crust. Sprinkle with ¼ c. sugar and 1 tsp. cinnamon. Bake 15 minutes.

Lower heat to 375 degrees.

Whisk milk and egg yolks. Pour over peaches and return to oven for 25-30 minutes or until custard is set and light brown in color.

Yellow Crazy Cake with Strawberries

(No eggs or milk needed, this is a nice, easy little half-sized cake for a small household.)

1 ½ cups + 3 T all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons white vinegar
2 teaspoons vanilla extract
¼ cup vegetable oil
1 cup cold water

Preheat oven to 350 degrees F. Grease an 8-inch square baking pan or glass baking dish.

Mix together all dry ingredients in a bowl. Mix together the water, oil, vinegar and vanilla. Immediately pour wet ingredients into dry ingredients and mix until relatively smooth. It’s okay if there are a few small lumps. Work quickly and pour into baking dish.

Bake for 35-37 minutes or until top springs back when pressed lightly with fingertip.

Top with your favorite frosting or serve with berries and whipped cream.

You can double this recipe for a 9×13-inch pan.

 

Chocolate Truffle Dessert Cups

Extra special and extra chocolate-y.

½ c. cocoa
¼ cup cornstarch
3 egg yolks, beaten
1 ½ c. sugar
¼ tsp. salt
2 c. milk
1 tsp. vanilla

Finishing:
Whipped cream
Shortbread cookies (your favorite)
Walnut halves (optional)

Mix cocoa, cornstarch, beaten egg yolks; sugar, salt and vanilla. Then add milk gradually, while stirring in a pot over med-high heat (or use a double boiler).

Cook pudding until thickened. Towards the end, your pudding will look lumpy and uneven, but if you alternate whisking and stirring vigorously, it will smooth to silky perfection. Cool for 10 minutes, and spoon into fancy tea cups with matching saucers.

Chill well. Serve with a dollop of whipped cream, a walnut half and two shortbread cookies. In each cup, place one cookie angled upright in the dessert and one on each saucer.

This tastes like the creamy center filling of your favorite chocolate truffles.  Serves 8.

 

 

 

 

 

Old-Fashioned Chocolate Pie

This chocolate pie is head and shoulders above any you’ll make with a box pudding.

½ c. cocoa
¼ cup cornstarch
3 egg yolks, lightly beaten
1 ½ c. sugar
¼ tsp. salt
2 c. milk
1 tsp. vanilla

Make a home-made pie crust and pre-bake in a 9” pie plate. In a hurry? Use store-bought pie crust and bake. A pre-baked graham crust is also an option, but this is supposed to be old-fashioned, right?

Mix cocoa, cornstarch, beaten egg yolks; sugar, salt and vanilla. Then add milk gradually, while stirring in a pot over med-high heat (or use a double boiler).

Cook pudding until thickened. Towards the end, your pudding will look lumpy and uneven, but if you alternate whisking and stirring vigorously, it will smooth to silky perfection. Cool for a few minutes, and pour into the pre-baked pie shell.

Chill well. Before serving, mound with homemade whipped cream. This tastes like a creamy chocolate truffle filling in a pie shell!

For a fuller 9-inch pie, make 25% more filling as follows:

½ c. + 2 T cocoa
¼ c. + 1 T cornstarch
4 egg yolks
1 ¾ + 2 T sugar
¼ lightly rounded tsp salt
2 ½ cups milk
1 ¼ tsp. vanilla

 

 

Double-Crust Strawberry-Rhubarb Crumble

2 Cups brown sugar
1 ½ cups rolled oats
2 cups all-purpose flour
1 cup butter
2 T cinnamon
1 T ground ginger
1 T nutmeg
8 cups fresh rhubarb cut into 1” pieces
2 cups sliced, fresh strawberries
2 cups granulated sugar
¼ cup corn starch
3 T minute tapioca
2 cups water
2 T vanilla
Pinch of salt

Melt butter and combine with brown sugar, then oats and flour. Add cinnamon, nutmeg and ginger. Mix well. Press half the crumb mixture into the bottom of a glass 9×13” pan. Cover the bottom crust with rhubarb, then strawberries. Set aside.

Meanwhile, preheat oven to 350 F. Then, in a saucepan, combine granulated sugar, corn starch, and tapioca. Mix this first, then add water. Cook over medium heat until sauce becomes clear and thick. Add vanilla and a pinch of salt and remove from heat to cool 10 minutes.

Pour sauce over strawberries and rhubarb. Top with remaining crumble mixture. Bake 1 hour. Let cool and serve with vanilla ice cream.

Tip: Crisps and crumbles never stay crunchy past the first day, so if you love the crunch, take the half of this mixture meant for the topping, spread it on foil and bake it separately until golden and crispy. Sprinkle it on individual servings when you dish it up.

Amish Sugar Cookies

blonde cookie
A delicate, crispy shortbread-like cookie.

1 c. granulated sugar
1 c. powdered sugar
1 c. butter
3/4 c. oil
2 eggs
1 tsp. vanilla
4 ½ cups flour
1 tsp. cream of tartar
1 tsp. baking soda

Cream together the sugars and butter. Then add oil, eggs, vanilla and mix again. Add flour, cream of tartar, and baking soda. Mix until combined.

Using a teaspoon, drop dough on cookie sheet 2 inches apart. Pour additional sugar (plain or colored) in a small bowl. Dip the moistened bottom of a glass in sugar and gently press each dropped cookie to flatten. Makes about 6 dozen cookies.

Bake 10-12 minutes at 375 degrees F. or until edges begin to turn golden.

HALF RECIPE:
½ c. granulated sugar and ½ c. powdered sugar
½ c. butter
1/3 c. oil, 1 egg, and ½ tsp. vanilla
2 ¼ c. flour, ½ tsp cream of tartar, and ½ tsp. baking soda