Fresh Peach Pie - Erin Walker

Fresh Peach Pie
brought by Erin Walker

1 c. water
1 c. sugar
4 Tb cornstarch
2 Tb lemon juice
¼ c. butter
4-5 sliced peaches

Combine water, sugar, cornstarch, lemon juice, and butter and cook until thickened. Cool. Add fresh sliced peaches and put in pre-cooked pie crust.

Strawberry Dessert Biscuits - Christina Dixon

Sara's Strawberry-Lime Shortcakes with Coconut Cream

brought by Christina D. 

1 recipe Baked Scones, You could also use a store-bought angel food or pound cake

4 C sliced fresh strawberries
½ C white sugar
4 T lime juice (about 2 limes)

For the Coconut Whipped Cream:
1 C whipping cream
½ C powdered sugar
2 t coconut extract 
½ t vanilla extract

¾ C toasted coconut

Mix sliced strawberries, sugar, and lime juice. Stir well and set aside. Stir occasionally over about 15 minutes. You want the sugar to dissolve and form a light syrup. 

For the cream, place whipping cream in a bowl and beat with an electric mixer for about one minute. Slowly add in powdered sugar, and both extracts. Continue beating until soft peaks form.

Split scones in half (or slice angel food or pound cake) and layer on strawberry-lime mixture. Include some of the syrup. Place top half of scone on top and top with a generous dollop of the coconut whipped cream. Finally sprinkle with toasted coconut.

This serves about six, but it could be more or less depending on how what size you make them.

 

Baked Scones

1/3 C real butter
1 ¾ C Flour
3T sugar
2/1/2 t baking powder
¼ t salt
1 egg, beaten
4-6 T milk

Heat oven to 400 degrees.

Mix flour, sugar, baking powder, and salt. Cut in butter with pastry blender until it resembles fine crumbs.

Combine egg and 4T milk. Slowly pour milk mixture into dry mixture while mixing with a fork to combine. If you need the additional 2 T milk to bring the dough together, add it. I almost always need the full 6T of milk.
Gently pat dough into a circle, about 1/2 inch thick. Brush top with milk or beaten egg and sprinkle liberally with sugar. 
Cut into 6 wedges and separate on a cookie sheet. Bake 10-12 minutes. The tops shouldn't be brown, but the bottoms will be golden-brown and the tops set. Keep an eye on them

Snickers Salad - Beth Gold

Snickers Salad
brought by Beth Gold

7-9 apples peeled cored and chunked
4 snickers bars chunked
2 c whipped topping
2 c vanilla yogurt

Stir together and chill.

Mini Pecan Muffins - Erin Walker

Mini Pecan Muffins
brought by Erin Walker

1 c. packed brown sugar
¾ - 1 c. flour
1 c. chopped pecans
2/3 c. butter (no substitute) – melted and cooled
2 eggs, beaten

Stir the brown sugar and flour together; add chopped pecans. Combine eggs and butter and mix well. Stir into flour mixture just until moistened. Grease and flour mini muffin tins. Fill 2/3 full. (That’s important. If you put more batter in the cups, the muffins will rise over the lip and become difficult to remove from the tins.) Bake at 350° for 15-17 minutes. Makes 2 ½ dozen mini muffins. (*I used a scant cup of flour.)