Golden Peach Pie

My mom made this amazing dessert for our family get together last night. It's a new recipe from Taste of Home Cooking {where most of our favorite desserts come from} and I had to get the recipe to post on here.


Ingredients:

Pastry for double crust pie (9 inches)
5     cups sliced, peeled fresh peaches
2     teaspoons lemon juice
1/2  teaspoon grated orange peel
1/8  teaspoon almond extract
1     cup sugar
1/4  cup cornstarch
1/4  teaspoon ground nutmeg
1/8  teaspoon salt
2     tablespoons butter
Milk


Directions:

Line 9-inch pie plate with bottom pastry; trim even with edge of plate. Set aside.
In a large bowl, combine the peaches, lemon juice, orange peel and extract.
Combine the sugar, cornstarch, nutmeg and salt. Add to peach mixture; toss gently to coat.
Pour into crust. Dot with butter.

Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry. Set cutouts aside.
Place top over crust filling. Trim, seal and flute edges.
Brush pastry and cutouts with milk; place cutouts on top of pie. Cover the edges loosely with foil.

Bake at 400 degrees for 40 minutes. Remove the foil; bake 10-15 minutes longer or until the crust is golden brown and filling is bubbly. Cool on a wire rack.


Prep Time:

15 minutes
Bake: 50 minutes + cooking
6-8 servings

Didn't she do such a great job decorating it?! Paired with hot chili and french bread on a cold fall night, it was a perfect combination!

 

Chocolate Mousse Torte

A new favorite of mine from Taste of Home Cooking:

It actually took myself and a friend to make this together because I was scared of messing it up for the office Christmas party, but it turned out beautiful AND delicious!



Ingredients:

37 Nilla Wafers

4 Squares Baker's semi-sweet chocolate

2 Packages Jell-O Instant chocolate pudding

2 Cups cold milk

1 Tub whipped cream

1 Package cream cheese, softened

1/2 Cup sugar

2 Tbsp. cold milk

3/4 Cup fresh raspberries

Plastic wrap

Directions:

Stand: 16 wafers around inside edge of 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package.

Beat: pudding mixes and 2 cups milk in medium bowl with whisk 2 minutes. Add melted chocolate, mix well. Stir in 1 cup cool whip; pour into prepared pan.

Beat cream cheese, sugar, and remaining milk with mixer until well blended. Stir in 1 cup of remaining cool whip, spread over pudding. Top with remaining wafers.

Refrigerate 3 hours.

Invert torte onto plate. Remove pan and plastic wrap. Top torte with remaining cool whip, raspberries and chocolate curls {from Baker's squares.}

Prep Time: 20 minutes {plus 3 hours refrigeration}

Serves: 16 servings

Yum, yum, yum!

Pecan Pie

And our family member, Alex, sent us a ton so I'm going to have to spread these out a little...

Ingredients


1 cup Karo® Light OR Dark Corn Syrup (I use half and half)
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Spice Islands® Pure Vanilla Extract
1-1/2 cups (6 ounces) pecans (I prefer more, but to your taste
Half shot brandy or bourban
1 (9-inch) unbaked or frozen** deep-dish pie crust

Directions
Preheat oven to 350°F.

Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Put pecans in pie crust, if you like a very nuttt pie add more. Pour filling into pie crust.

Bake on center rack of oven for 60 to 70 minutes. Cool for 2 hours on wire rack before serving.

Pie is done when a knife or toothpick can be inserted in the center and removed clean. Tap center surface of pie lightly - it should spring back when done.If pie crust is overbrowning, cover edges with foil.High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.

Cherry Pie Bars

2 sticks butter or margarine, softened
2 cups sugar
4 eggs
3 cups flour
1 tsp vanilla
1 tsp almond flavoring
1 can cherry pie filling

Beat together margarine and sugar. Add eggs, beat well.

Stir in flour, vanilla, and almond flavoring.

Spread half of dough in greased 9x13 baking pan. Spread cherry pie filling on top. Drop by spoonfuls the rest of the dough on top.

Bake at 350-degrees for 35-40 minutes.

Cut into bars and serve.

Apple Crisp

6-7 apples, peeled and sliced
1/2 cup sugar
1/2 tsp cinnamon
1/4 tsp ground cloves
2 tsp lemon juice

Topping:
1/2 cup sugar
3/4 cup flour
1/2 tsp salt
1/2 cup margarine
Ice cream or whipped cream topping

Toss together the apples, 1/2 cup sugar, spices, and lemon juice. Spread mixture evenly in a well-greased 8x8 baking dish.

Mix together the topping ingredients until the mixture resembles coarse crumbs and spread over the apples.

Bake at 375-degrees for 45 minutes.

Serve with ice cream or whipped cream.

Cream Cheese Fruit Pie

1- 8oz cream cheese
1/3 cup lemon juice
1 can of Eagle Brand sweetened milk
1 tsp vanilla
Graham cracker crust pie shell

Soften the cream cheese. Beat until smooth. Add the sweetened milk, lemon juice, and vanilla. Mix well. Pour into pie crust.

Refrigerate.

Top with either canned cherry pie filling or blueberry pie filling.

Chocolate Cream Pie

1 Ready-made chocolate pie crust
2 4 serving size boxes of instant chocolate pudding and pie filling
Milk- amount on box directions
Small container of cool whip

Make 2 boxes of chocolate pudding with milk according to directions on box. Beat well.
Pour into chocolate crust. Set and chill for 1 hour in refrigerator.
Top with cool whip. Chill again.

Serve.

Prep Time: 20 Minutes
Serves: 6-8