fresh peach pie

Fresh peach pie,i went to the peach orchard this afternoon and made the most

yummy peach pie this evening,enjoy everyone

FRESH PEACH PIE

3/4 c. sugar3 tbsp. flour1/4 tsp. nutmeg or cinnamonDash of salt5 c. sliced fresh peaches2 tbsp. butter1 unbaked pie shell 9" & top crust for pie
Combine sugar, flour, spice and salt. Add this to the fresh peaches and mix lightly. Pour this into the unbaked pie shell and dot with butter. Top the pie with strips of crust. Crimp edges. Bake in hot oven 400 degrees for 40-45 minutes or until brown. Serve warm with ice cream or whipping cream.

cottage cheese pancakes

theyare so yummy,very moist,and tender
the cottage cheese in them makes them so much more
moist than regular pancakes.enjoy :)

1 cup unbleached flour 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons sugar 4 eggs 1 cup cottage cheese 1/2 cup milk 2 tablespoons canola oil Canola oil cooking spray
Method
In a large bowl, stir together flour, baking soda, salt and sugar. In a separate bowl, whisk together eggs, cottage cheese, milk and oil. Add flour mixture to egg mixture and whisk until completely blended. Spray a large skillet or griddle with cooking spray then heat over medium heat. Working in batches, form each pancake by spooning about 1/4 cup of the batter onto the skillet. Cook, flipping pancakes once, until golden brown on both sides and cooked through, about 5 minutes total. Transfer to plates and serve.

sugar free banana pudding

sugar free banana pudding,such a yummy dessert.enjoy

Banana Pudding
2 Large packages of Sugarfree Instant vanilla or banana pudding5-6 BananasMilk (per package directions for pie)8 Ounces Sour Cream8 Ounces Cool Whip (Set aside 1/2 cup)1 Box ‘Murray’s Sugarfree Vanilla Wafers’ ( Use whole or break to bite-size pieces *)
Make pudding according to box directions for Pie. Set aside.
In a large bowl blend Sour Cream and Cool Whip.
When completely blended, fold in pudding until completely blended. Set aside.
Peel & slice bananas
Using large bowl or trifle dish, alternate layers of pudding mixture, bananas and cookies until all is used.
Garnish top with remaining Cool Whip, banana slices and/or cookie crumbs.
Chill

have a great day my dear friends

Have a great day everyone,i will be adding more recipes this evening :)

almond banana smoothie

almond banana smoothie
such a yummy breakfast smoothie
i made one this morning so good.
enjoy everyone

2 large ripe bananas, peeled, sliced
2 cups almond milk
2 cups ice cubes
2 tablespoons (packed) brown sugar
1 teaspoon vanilla extract
Ground nutmeg
Preparation
Blend first 5 ingredients in blender until smooth. Divide smoothies among 4 small glasses. Sprinkle lightly with nutmeg. Read More

cinnamon toast muffins

Cinnamon toast muffins

soo yummy,great for breakfast or a evening snack.enjoy :)

Cinnamon Toast Muffins
Batter:
2 eggs
3 cups all-purpose flour
1 cup milk
1 cup sugar
5 tbsps. butter
5 tbsps. vegetable shortening
3 tsps. baking powder
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
Topping:
1/2 cup melted butter
1/2 cup sugar blended with 3 tsps. cinnamon
Directions:
1. Preheat oven to 350F and line 18 muffin cups with paper liners.
2. In a large bowl, cream the butter, shortening and sugar together.
3. Beat in the eggs, baking powder, vanilla, cinnamon, salt and nutmeg.
4. Add the flour and milk to the bowl, alternating and stirring briefly between each addition until just combined.
5. Pour the batter into the muffin cups, filling about 3/4 full.
6. Bake for 20 - 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool.
7. In a small bowl, melt the butter. In another small bowl, combine the sugar and cinnamon.
8. Dip each muffin into the melted butter, letting the excess drip off, and then quickly dip into the sugar/cinnamon mixture.

cream cheese carrot muffins

these muffins are so good,great for a evening snack or breakfast

enjoy everyone :)

Carrot Muffins with Cream Cheese Filling
I suppose you could also frost these with cream cheese frosting and turn them into cupcakes because if there’s any cake that’s the same as a muffin, it’s carrot cake.
Preheat oven to 350.
Sift together 1½ c. all-purpose flour, 1½ tsp. baking soda, 1 tsp.baking powder, ½ tsp. salt, 1 tsp. cinnamon, ½ tsp. nutmeg, and 1 c. sugar.
In a separate bowl, beat 3 eggs and 2/3 cup vegetable oil until lightened. Stir in 1½ c. shredded carrots, ½ c. chopped walnuts, and ½ c. raisins that have been soaked for 10 minutes in hot water (or warmed rum, if you’d like).

In another bowl, cream 4 oz. softened cream cheese with 1 egg yolk, ½ c. sugar, and ½ tsp. vanilla.
Fold the dry ingredients into the egg/oil mixture. Stir until just combined. Fill mini-muffin cups about ¾ full. Plop a generous teaspoon of the cream cheese filling on top of the batter in each muffin cup.
Bake about 20 minutes, or until a toothpick inserted into the cake part comes out clean.