Peach Turnovers

Ingredients:
4 Tbsp sugar
2 Tbsp flour
1/4 tsp cinnamon
milk
5 cups chopped peaches (or peeled apples)
1 package of frozen puff pastry sheets
3/4 cup powdered sugar
1 Tbsp melted butter
1/2 tsp vanilla
pinch of salt
left over juice from the peaches

Directions:
Preheat oven to 400 degrees.  Line cookie sheet with parchment paper.  For peach filling, mix together sugar, flour, and cinnamon.  Add peaches and toss to coat.  Unfold thawed puff pastries.  Cut into 4 squares each.  Brush edges with milk.  Evenly spoon peach mixture onto center of each square.  Fold one corner to the opposite corner.  Press edges with the tines of a fork to seal.  Place on parchment paper.  Prick tops with fork.  Brush with milk and sprinkle with sugar.  Bake for 15-18 minutes until puffed and golden brown.  For icing, mix together powdered sugar, butter, vanilla, salt and peach juice.  Add enough milk to make icing drizzle.  Fresh raspberries or blueberries can also be added.

French Onion Soup

Ingredients:

3 Tbsp. butter

3 lb. yellow onions

3 tsp. of minced garlic (3 cloves)

1 cup of white wine (I used Pinot Grigio)

32 oz. chicken broth

32 oz. beef broth

1 tsp. thyme

1 tsp. parsley

1 bay leaf

Worcestershire sauce to taste (I used about a Tbsp.)

Salt and pepper to taste

Directions:

Preheat oven to 400 degrees.  Melt butter in Dutch oven on stove top add onions.  Put in oven with lid on for 1 hours.  Place on stove top and add minced garlic.  Turn heat off and add wine.  Turn heat on medium and cook for 5 minutes.  Add chicken and beef broth.  Add Worcestershire sauce, salt, and pepper to taste.  Return heat to a boil then simmer for 30 to 60 minutes.

Creamed Peas and New Potatoes

Ingredients:

1 1/2 lb. tiny new potatoes (about 15) 2 cups shelled peas or one 10 oz. package frozen peas 1/4 cup sliced green onion 2 Tbsp. butter or margarine 1 Tbsp. all purpose flour 1/4 tsp. salt Dash white pepper 1 cup milk

Directions:

Scrub potatoes and boil until tender. Drain. Meanwhile cool peas until tender and drain. Cook onion in butter until tender. Stir in flour, salt, and pepper. Add milk. Cook and stir until thick and bubbly. Cook and stir 1 or 2 minutes more. Combine vegetables and onion mixture. Serves 4-6 servings.

Recipe from Better Homes and Gardens New Cookbook.

Apple Pie Enchiladas

Ingredients:
21 oz can of apple pie filling (or peach pie filling)
10 (6 inch) flour tortillas
1 tsp cinnamon
1/3 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup water
1/2 tsp vanilla (optional)

Directions:
Preheat oven to 350 degrees.  Heat whole package of tortillas in microwave for 30-45 seconds.  Spoon fruit evenly into heated tortillas, roll, and place seam side down in lightly greased baking dish.  I used a 9 x 13 pan.  In a small sauce pan combine cinnamon, butter, sugars, and water.  Bring to a boil, reduce heat, and simmer for 3 minutes, then add vanilla.  Pour sauce over tortillas.  Cover and back for 20 minutes.  Serve warm.

Recipe from food.com.

White Texas Sheet Cake

Ingredients

         1 cup butter, cubed

         1 cup water

         2 cups all-purpose flour

         2 cups sugar

         2 eggs, beaten

         1/2 cup sour cream

         1 teaspoon salt

         1 teaspoon baking powder

         1 teaspoon almond extract

         1/4 teaspoon baking soda

         FROSTING:

         1/2 cup butter, cubed

         1/4 cup milk

         4-1/2 cups confectioners' sugar

         1/2 teaspoon almond extract

         1 cup chopped walnuts

Directions

         In a large saucepan, bring butter and water just to a boil.

         Immediately remove from the heat; stir in the flour, sugar, eggs,

         sour cream, salt, baking powder, extract and baking soda until

         smooth.

        

                     Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at

         375° for 18-22 minutes or until golden brown and a toothpick

         inserted near the center comes out clean. Cool on a wire rack for 20

         minutes.

        

         For frosting, in a large saucepan, bring butter and milk just to a

         boil. Immediately remove from the heat; stir in confectioners' sugar

         and extract. Stir in walnuts; spread over warm cake. Cool

                     completely. Yield: 20 servings.

Recipe from http://www.tasteofhome.com

Holiday Potpourri

Ingredients:

1 Tbsp whole Jamaican allspice

2 Tbsp whole cloves

1 sliced orange (dried if giving as gift)

2 bay leaves

2 1/2 inch sticks of cinnamon

Directions:

Empty into 2 quarts of water and bring to a boil.  Then reduce to simmer and add more water as needed.  This mix should last for several days.

Recipe from Shalana Robinson for Grove Creek 4th Ward's Super Saturday.

Old-Fashioned Gingerbread

Ingredients:
1/2 cup butter or margarine, softened
1 cup sugar
1 cup molasses
1 large egg
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1 cup hot water

Directions:
Beat butter at medium speed with an electric mixer until creamy.  Gradually add sugar; beat well.  Add molasses and egg; beat well.  Combine flour and next 4 ingredients; add to butter mixture alternately with hot water, beginning and ending with flour mixture.  Mix at low speed after each addition until blended.  Pour batter into a light greased and floured 13 x 9 inch pan.  Bake at 350 degrees for 35-40 minutes or until a wooden pick inserted in center comes out clean.  cool slightly in pan on a wire rack.  Yields 15 serving.

Recipe from The Ultimate Southern Living Cookbook.