HOMEMADE PEACH PRESERVES
Sandi Holland King
6 c. fresh peaches that have been peeled, pitted and chopped into bite-size pieces
Juice of fresh lemons (approximately 4 Tbs.)
4 c. sugar
1 Tbs. butter
8 pt. sized jars that have been prepared (cleaned, boiled and air dried in 250°F. oven)
Rims and lids that have been boiled for 5 minutes
Large canning pot with boiling water
A funnel
Tongs
Large heavy bottomed saucepan
In large saucepan add lemon juice. Stir in chopped peaches and coat peaches with lemon juice to keep them from getting brown. Add sugar and stir well being sure to coat each piece with sugar. Allow to sit for at least 1 hour. Bring peach mixture to a boil and stir occasionally to keep from sticking. Lower heat and boil until mixture gets really thick. (This could be an hour or more of cooking.) While peaches are still hot, spoon them into each clean jar using funnel and leaving at least ¼” of space at the top. Place lid on and screw ring on lightly. Place in boiling water bath in canner for at least 10 minutes. Allow peaches to cool in water. Take jars out of water bath and allow to cool some more. You should hear tops pop. Check each to be certain the tops have sealed. (If there are any jars that have not sealed, they can be placed in the refrigerator.) Jars of Peach Preserves should be placed in a dark cool space, like the pantry. They will last up to one year.
CLASSIC CHEESE CAKE
Gloria Evans
1½ c. graham cracker crumbs
3 Tbs. sugar
1/3 c. softened butter
4 8-oz. pkgs. Philadelphia cream cheese
1 c. sugar
1 tsp. vanilla
4 eggs
1 pt. sour cream
2 Tbs. sugar
1 tsp. vanilla
Set oven to 325°F. Mix graham cracker crumbs with 3 Tbs. sugar and 1/3 c. softened butter. Press into the bottom of a springform pan or two 10-inch pie pans. Beat softened cream cheese, 1 c. sugar, and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed until well blended. Pour over crust. Bake approximately 55 minutes or until center is almost set. Mix sugar and sour cream along with vanilla. Spread over pies or springform pan cheesecake and bake for 5 minutes. Cool for several hours and either take rim off or cut into serving size portions. This cheesecake is delicious with canned cherries, blueberries or fresh sweetened strawberries over the top of each serving. Serves 16 (makes 2 pies or 1 cheesecake).
SWEET POTATO PIE
John Perrin, winner
Gloucester County Fair Blue Ribbon
2 c. sweet potato, boiled and mashed
1¼ c. sugar
6 Tbs. butter (Land O’Lakes), room temperature
3 eggs
1 tsp. lemon juice
1 Tbs. vanilla extract
1 tsp. nutmeg
1 Tbs. heavy cream
1 tsp. flour
Pinch of cinnamon
1 prepared pie crust
Preheat oven to 360°F. Blend first seven ingredients until smooth with electric mixer (#4 speed), then add remaining ingredients mixing well. Pour mixture into pie crust. Bake about 1 hour.
POUND CAKE
John Perrin
2 sticks butter (Land O’Lakes) at room temperature
3 c. sugar
1 pkg. cream cheese (Philadelphia brand)
Mix together (#4 speed):
3 c. sugar
6 eggs
Blend 1 c. sugar with 2 eggs until done. Add 3 c. flour. Blend. Add 1 tsp. vanilla extract. Pour mix into cake pan. Bake at 325°F. for 85 minutes.
JUDY’S WAL-MART CHILI
GHS athletic booster club winner
1(16) oz. can Bush light red kidney beans, drained
1 (16) oz. can Bush dark kidney beans, drained
1 (14) oz. can stewed tomatoes, cut up
1 (6) oz. can tomato paste
1 (14) oz. can beef broth
2 lbs. ground turkey
1 med. onion, chopped
1 green pepper, chopped
3 Tbs. minced garlic
3 Tbs. chili powder
1 tsp. cumin
Squirt of ketchup
¼ c. sugar
Italian seasoning
Red pepper
Cayenne pepper
Put all ingredients into a Crock-Pot and set high for first hour, then reduce heat to low and continue to cook for 5 hours. Taste and smell as you add Italian seasoning, red pepper and cayenne pepper.
CHOCOLATE WALNUT BROWNIES
Delores D. Dixon
3 oz. unsweetened chocolate squares
½ c. butter
3 eggs
1½ c. sugar
1 c. flour
1½ c. chopped walnuts
1½ tsp. vanilla extract
Melt chocolate and butter in saucepan. Mix eggs, sugar, vanilla and ¼ tsp. salt in medium size bowl. Add chocolate mixture to bowl of ingredients; blend in flour. Mix well. Fold in walnuts. Pour mixture into a well-greased 8-inch pan. Bake at 350°F. for 40 minutes. Makes 15 to 18 brownies.
PINEAPPLE POUND CAKE
Yvonne D. Ray
½ c. vegetable shortening
½ lb. butter
2¾ c. sugar
6 eggs
3 c. flour
1 tsp. baking powder
¼ c. milk
1 tsp. vanilla extract
¾ c. crushed pineapple, undrained
Cream shortening, butter and sugar. Add eggs one at a time. Combine flour and baking powder in a medium size bowl. Add flour mixture to creamed mixture alternating with the milk. Add vanilla and fold in pineapple. Pour batter into well-greased pound cake pan. Place in cold oven: turn oven to 325°F. and bake for 1½ hours or until toothpick comes out clean when inserted in center. Allow cake to cool completely before storing in refrigerator.
VERSATILE OATMEAL COOKIES
Gloria B. Evans
¾ c. sifted flour
½ tsp. soda
½ tsp. salt
½ c. softened margarine
6 Tbs. granulated sugar
6 Tbs. brown sugar
1 tsp. vanilla
¼ tsp. water
1 egg
1 c. quick oats, uncooked
1 c. chopped black walnuts and/or raisins
Semi-sweet chocolate morsels. optional
Heat oven to 375°F. Sift flour, soda and salt. Reserve. Blend margarine, sugars, vanilla and water in mixer. Beat in egg. Add flour mixture. Mix well. Stir in oats and 1 c. nuts, raisins and/or chocolate chips. Drop by rounded ½ tsp. on greased cookie sheets. Bake in preheated oven for 10 minutes. Makes 3-4 dozen.
PUMPKIN PIE
Leola M. Travis
¾ c. granulated sugar
½ tsp. salt
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
2 large eggs
1 can (15-oz.) Libby’s 100% pure organic pumpkin (not pie filling)
1 can (12-oz.) Carnation evaporated milk
1 unbaked 9-inch deep-dish pie shell
Mix sugar, salt and all spices in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar/spice mixture. Gradually stir in milk. Pour into pie shell. Bake in preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F. and bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
SWEET POTATO PIE
Cathryn Radford
3 c. mashed sweet potatoes
1 c. packed light brown sugar
1 to 1½ c. packed sugar
1 stick butter
2 extra large eggs
1 c. evaporated milk
1 c. milk
1½ tsp. vanilla extract
¾ tsp. cinnamon
¾ tsp. allspice
1½ tsp. nutmeg
2 (9-inch) unbaked pie shells
Bake 3 large sweet potatoes until tender. Peel and place in bowl. Mash. Add sugars and butter. Add remaining ingredients. Mix well with electric mixer. Spoon a teaspoon or so on a saucer and microwave for a few seconds. Cool. Taste. Adjust and mix in additional sugar and/or spices to your taste. Pour mixture into unbaked pie shell. Bake at 350°F. for 50-55 minutes or until a toothpick inserted comes out clean. This makes 2 to 3 pies. Each pie serves 8.
PUMPKIN BREAD
Gloria B. Evans
2 c. sugar
3½ c. flour
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
½ tsp. baking powder
2 tsp. baking soda
4 eggs, slightly beaten
1 c. water
1 c. oil
2 c. cooked or canned pumpkin (not pie filling)
1 c. raisins
1 c. chopped nuts
Sift together the first 7 ingredients. Mix in mixer eggs, water, oil, pumpkin, raisins and nuts. Add dry mixture to pumpkin mixture and blend. Pour into 3 greased loaf pans. Bake at 325°F. for 1 hour.