Chocolate Frosting

This is the Chocoalte Frosting Corianne used at the cabin. I was craving it.

1 stick margarine

4 T. cocoa

7 T. milk

Bring to boil and add:

1 tsp. vanilla
1 box powd. sugar ( about 2 3/4 cups)
* I added a whole additional cup, a least.

If frosting is soupy, add more powd. sugar or less milk

Peach Cobbler Squares

We have had a grand time making peach jam and frozen peaches from our trees. We tried this new recipe for Sunday and all the children in town came over for ice cream and cobbler. Someone suggested that it needed more sugar in the peaches!!! I wonder who said that??? I thought is was yummy. It is like a shorbread peach square. Delicious

Peach Cobbler Bars

Wendy W. Kellogg 8-2011

1 1/2 C. butter softened

1 C. sugar, divided

3 cups flour

4 C. peaches, sliced

1/2 C. flour

1 1/2 tsp cinnamon

pinch of nutmeg

Preheat oven to  350 degrees

In a large bowl, cream butter and 1/2 C. sugar. Blend in 3 cups flour.  Press half of the mixture into the bottom of a 13 X 9 inch baking dish.

In a medium bowl, stir together Peaches, 1/2 C. sugar, 1/2 C. flour, cinnamon and nutmeg until well combined.

Pour the peach mixture over the shortbread in the pan.  Sprinkle with the remaining shortbread mixture.  Press down firmly.

Bake for 1 hour, or until the topping is golden brown.  Let stand for 15 minutes in the pan before cutting into bars.  Makes 12 servings.

Serve with whip cream or ice cream!

Fruit Pizza

This is the yummy fruit pizza we had at the reunion for Kammy's baby shower! I think Clint ate one whole pizza himself!!  

This is super delicious and always a crowd pleaser. One of my favorites! Refreshing for summertime when strawberries are in season. It is a precious recipe that I got from my Bishop’s wife while at BYU.

 

Crust: Sour Cream Cookie Crust

For 1 of my cookie sheet pans:                                                                for 2 cookie sheet pans:

1/2 c. butter softened                                                                                1 cup butter softened or shortening

1  c. sugar                                                                                                      2 cups sugar

2 eggs                                                                                                            3 eggs

¼  tsp. vanilla                                                                                                ½ tsp. vanilla

½ c. sour cream                                                                                           1 cup sour cream

2 ½ c. flour                                                                                                    5 cups flour

½ T. baking powder                                                                                     1 T. baking powder

¼ tsp baking soda                                                                                        ½ tsp baking soda

½  tsp salt                                                                                                      1 tsp salt

Directions: cream together butter and sugar. Add eggs, vanilla then sour cream. Mix together. Sift together dry ingredients and add little at a time. Dough is VERY sticky. Spread carefully onto greased and floured sheet pan. I use a frosting spreader spatula and it works good.

(This can also be Refrigerate it to make it into cookies.) 

Bake 350 ---11-12 minutes. Be very careful to not overcook, it will be too dry. The top will still look very white when done, not yet starting to turn golden.

*I make just one sheet pan normally, it feed a lot. And its best fresh before the fruit starts to mush.

The original recipe is on the right.

Topping:

12 oz cream cheese softened

1 ½ c. powdered sugar

Then fold in, 12 oz. Cool Whip

*I use this for just one sheet pan. Double for 2

Top with fruit of your choice: strawberries, peaches, raspberries, blueberries, kiwi, bananas, nectarines

*Refrigerate for a couple hours before serving. I like it cold. Best eaten before the fruit turns mushy. It won’t last long, its easily gobbled up! UMM!

Adapted by Clara Jordan

Original recipe by Sis. Chalmers BYU 137^th Ward ~ 1998