Bon Apetit!

Found this recipe in one of my many cookbooks, tried it, loved it, and wanted to share it with all of you!

It's very quick, easy, and Yummy!

PEACH SAUCE AND DUMPLINGS

DUMPLINGS:
1/4 cup sugar
a/2 cup milk
1 1/2 cups baking mix

PEACH SAUCE:
3 cups crushed peaches (about 6 fresh or 1 large can)
3/4 cup sugar
3/4 cup orange juice
1 tablespoon lemon juice
1 1/2 teaspoons vanilla or 3/4 each vanilla and almond extract

For dumplings, combine sugar, milk and baking mix. Mix well.

For sauce, combine peaches, sugar, and O.J. in 1 1/2 quart saucepan. Cook over high heat, stirring until boiling. Reduce heat to low. Simmer for 15 minutes or until thick. Remove from heat, stir in lemon juice and vanilla.

To serve, reheat sauce to boiling, drop dumplings into hot sauce. Cover tightly. Reduce heat to low and cook 20 minutes or until done.
Serves about 6 to 8.

This is soooo good with ice cream, or just alone!

YUMMM!!!

Cleo

Sounds a lot like my grandma's peach cobbler, but with dumplings instead of crust. My fave part of the cobbler is the soggy underside of the crust, and there's never enough crust for my taste. I'll definitely have to try this one out! Thanks for sharing!

That does sound yummy. It is nice to have a new recipe and something I haven't seen before. My husband will really like this one. He is from a home where these kind of desserts were common. I mostly had store bought desserts. Thank you for posting this.

I'm glad you liked the recipe.
I tried to change the thread header when I noticed I'd misspelled Appetit, but it wouldn't let me...it looks like Ape-T*t...:LOL:

If anyones interested, I'd like to start a recipe thread?

I love to cook, but often need motivation since it's just me and the cats...unless Scotts here, but he always tries to help and just gets in the way!
Gotta love him, but "honey, go in the other room and watch T.V. please"

Would anyone like a Recipe thread?

Cleo

Sounds scrumsious! Can't wait to try it!

I think a recipe thread would be great. And would probably participate. I sometimes like to cook and sometimes NOT! It's not quite as bad since I have retired. And thank God for the invention of the Microwave. Don't know what I would do without mine.

Well think I'll go look for some good,easy recipes.

Thanks for the recipe! It does sound easy. I would have made it by my MIL would say it's too fattening for me

Found one.

"Quick and Easy Peanut Butter Cookies"

1 cup of sugar
1 cup of peanut butter
1 egg

Mix together and bake at 350 degrees for about 11 minutes.

This just makes a few cookies. They almost taste like PB Fudge.
Really good and really easy. It is hard to let them cool.

I'd love to try - looks Yummy!! But call me stupid - WHAT IS BAKING MIX???

Krusteaz, or any generic brand baking mix.
Multi purpose mix, can be used for anything from pancakes, waffles and bisquits, to pie crusts and shortcakes.

When I started this thread I didnt realze we already had a recipe tbread, airprincess was kind enough to tell me about it.

But since its had a few responses and I dont wanna re-type the Peach recipe, I'm gonna leave it here! :tounge2:


Try the Dumpling recipe, it really is a great one!

Cleo

...and No, you are NOT stupid!

Cleo

Recipe thread would be lovely..........
Hubby does all the cooking here so I would LOVE to pass him some new ones!

These pickles are a great summertime snack, but are good any time of the year

I only use 4 to 4 1/2 cups of sugar when I make these, but you can adjust it to suit your taste.

Hot n Sweet pickles

1 gallon dill pickles
4 ounces hot pepper sauce
2 to 4 heads of garlic (bulbs, not cloves)
5 pounds sugar

Drain pickles and rinse. Return to original jar.
Add hot pepper sauce, garlic, and sugar.
Shake well.
Turn jar over every day for 2 weeks.
Enjoy!
Makes 1 gallon.

Cleo

Oh goody I love HOT stuff!!!!

Do you suppose I could cut down the recipe? Successfully that is?

I don't see why not? It should be fine.

Cleo

OH Thanx!!


Have any of you realized what your doing to my hips?????



*smiles*
Ken

C'mon Ken, it's only a pickle....no ones telling you to eat the whole jar! :homer:
And 5 lb's of sugar really isn't that much...well ok, it is, but not if you only eat 1 or 2...then it's only like a few ounces? :laughing:

What the heck, you only live once, and big hips mean you save $$$ on belts or suspenders!

(just wait til I dig out all the pastry and pie recipes!)

Cleo

TORTELLINI CAPRI
Serves: 6
This easy pasta salad always impresses company, but you need not wait for special occasions to make it.
·\t1 pound good-quality frozen cheese tortellini, vegetable-filled tortellini, or tofu tortellini
·\t1 cup unthawed frozen green peas
·\t2 cups finely chopped fresh broccoli florets
·\t10- or 12-ounce jar roasted red peppers
Dressing:
·\tLiquid from the roasted peppers
·\t2 tablespoons olive oil, preferably extra-virgin
·\t2 tablespoons red-wine vinegar
·\t2 teaspoons Dijon-style mustard
·\t1/4 cup grated fresh Parmesan cheese
·\tSalt and freshly ground pepper, to taste
Begin cooking the tortellini according to package directions.
Layer the frozen peas and the broccoli florets in a large saucepan with l/2 inch of water. Bring them to a simmer and steam over moderate heat, covered, until the peas are thawed and the broccoli is bright green, about 3 to 4 minutes. Drain the peas and broccoli and rinse them under cool water until they are at room temperature.
In the meantime, drain the roasted peppers, reserving the juices in a small mixing bowl. Cut the peppers into strips. Combine the liquid from the red peppers with the remaining dressing ingredients and mix.
When the tortellini are done, drain them and rinse under cool water until they are at room temperature. Combine them in a mixing bowl with the peas, broccoli, red pepper strips, and dressing. Add the Parmesan cheese and toss well. Season to taste with salt and pepper and toss again.

Here's a recipe for my favorite potatoes. It's easy and good for you. Well, ok, it's easy. Don't eat this if you're watching your weight! I always bring this when we have pot luck dinners, and there's never any left.

Roadside Potatoes

3 cups half and half
1/2 cup butter
1 teaspoon salt
1 (24 oz.) package hash brown potatoes, frozen
1/2 cup grated Parmesan cheese

In saucepan, heat cream and butter; add salt. Place potatoes in oblong pan (9x13 or smaller pans). Pour cream mixture over potatoes. Sprinkle with cheese. Bake uncovered for 1 hour at 325 degrees. Serves 8-10.

This is my favorite banana bread recipe. I love to eat it for breakfast.

Banana Bread

2 1/2 cup flour
1 cup sugar
3 1/2 teaspoon baking powder
1 teaspoon sald
3 tablespoon salad oil
3/4 cup milk
1 egg
1 cup chopped nuts
1 cup bananas

Heat oven to 350 degrees. Grease and flour 9x5x3 loaf pan. Measure all ingredients into large mixer bowl. Beat on medium speed 1/2 minute, scraping side and bottom of bowl constantly. Pour into pan. Bake 55 to 65 minutes or until toothpick comes out clean.

This is a great recipe for families. It feeds a family of four. For larger families, simply double the recipe. I also make this alot when I take dinner to people. You can just not cook it before you go, and tell the people how long to cook it. It also reheats well.

Tator Tot Casserole

1 lb. hamburger meat
1 package tator tots
1 can cream of mushroom soup
1 onion chopped

In pan, brown meat and onion until meat is cooked. Drain off fat. Put meat and onion in a 2 quart casserole dish, and cover with cream of mushroom soup. Cover this with tator tots, as many as will fit. Bake at 350 degrees for 45 minutes or until tator tots are brown and crispy.