Easy Peach Desert
Slice peaches in sheet cake pan. Fill about half way up sides.
Sprinkle 1 box orange jello over peaches
Sprinkle 1 box yellow cake mix over peaches
Dot with butter

Bake at 350 degrees for 30 minutes until golden brown
Enjoy plain or with Ice Cream or milk.

If watching calories use sugar free jello and only 1/2 box of yellow cake mix and lite butter will work.

Yield 8 servings

Simple Apple Dumplings

1 Tube Refrigerated Crescent Rolls
2 Medium Apples ( peeled and quartered)
1 Cup Sugar
1 Cup Cider or Apple Juice
1/2 Cup Butter or Margarine
1/2 Teaspoon Apple Pie Spice or Cinnamon

Unroll crescent dough and separate into 8 triangles. Roll up one apple wedge in each triangle; pinch edges to seal. Place in a greased 8 inch square baking dish. In a small saucepan bring sugar, cider and butter to boil. Pour over dumplings ( dumplings will float to the top ) Sprinkle with apple pie or cinnamon spice. Bake uncovered at 350 degrees for 20 to 25 minutes or until golden brown. Serve warm.
Yield 8 servings

Squash Casserole

5 cups of fresh squash
1 cup chopped onions
salt/pepper to taste
35 club crackers
1 cups shredded cheddar cheese
2 eggs
3/4 cups milk
fresh tomatoes -  sliced very thin ( optional)

Boil squash and onions for 10 to 15 minutes until soft, but not mushy. Drain and place in a sprayed small casserole dish. Mix egg, milk together in separate bowl. Spread 1/2 of cracker mixture over squash and mix lightly together. Spread egg mixture over squash. If using tomatoes place a layer over entire casserole. Spread remaining cracker mixture over casserole. Bake uncovered at 400 degrees for 25 minutes.

Apple Cream cake
Yield: 12 - 15 servings

1 package  ( 18-1/4 ounce) Yellow Cake Mix
3 cups sliced peeled tart apples
1/2 cup chopped walnuts ( optional)
1/4 cup sugar
1 teaspoon ground cinnamon
1 cup whipping cream
Whipped cream or vanilla ice cream ( optional)
Prepare cake batter according to package directions; pour into a greased 13 inch by 9 inch by 2 inch baking dish
Combine apples, walnuts, sugar and cinnamon; spoon over batter. Pour cream over top. Bake at 350 degrees for 60 to 70 minutes or until tooth pick inserted near center come out clean. Serve with whipped cream or ice cream if desired

Courtesy of : Carla Kitchen

Apple Dumplings

Yield: 4 dumplings

1/2 cup brown sugar
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
3/4 cup apple juice or cider
2 tablespoon lemon juice
1 1/2 cup flour
1 1/2 teaspoon baking powder
1/2 cup shortening
1/3 cup milk

4 medium Golden Delicious Apples - cored
1/2 cup white sugar
1 tablespoon butter
Preheat oven to 450F.

Combine the first five of ingredients, stir well. Set aide to dissolve.

Combine the flour, baking powder, and salt.

Cut shortening into the flour mixture.

Add milk and stir the flour mixture until moistened.

Roll flour mixture to 1/8" thickness on a lightly floured surface. Cut into 6" squares.

Place 1 apple in the center of each square. (You may slice or quarter the apples)

Fill the center of each apple with 1 tablespoon sugar and 3/4 teaspoon butter.

Fold corners over apples.

Brush pastry with milk and place dumplings in a well greased baking dish.

Stir the dissolved sugar mixture and pour it around the dumplings.

Bake for 10 minutes at 450 degrees then reduce to 375 degrees for 30 minutes.

Serve hot or cold. Add milk, whipped cream or ice cream for an added treat.

Courtesy of Carla Kitchen

Southern Peach Cobbler

8 fresh peaches - peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

For Cobbler:
2 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, chilled and cut into small pieces
1/2 cup boiling water

3 tablespoons white sugar.

Preheat oven to 400° (if you are using a dark or glass pan - 425° if you are using a light color pan).

In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
Meanwhile, in a large bowl, combine flour, sugars, baking powder, and salt. 

Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined. 

Remove peaches from oven, and drop spoonful’s of topping over them. 

Sprinkle entire cobbler with the sugar. Set your baking dish on a baking sheet (this cobbler can drip into the oven otherwise). Bake until topping is golden, about 30 minutes. 

Serve and enjoy!!

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