No-cook peach pie, Peanut butter cup bars, Crispy coconut cookies

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These recipes are a continuation from the Marsh family cookbook, which Shari Marsh shared with me. I hope you have been enjoying them, too.
No-cook peach pie
4 large peaches
1 C heavy cream
1 small pkg. instant vanilla pudding
1 C milk
½ tsp. lemon extract or 1 tsp. lemon juice
1 graham cracker piecrust
Peel, pit and cut up peaches into bite-sized pieces and place half of them into piecrust. Beat whipped cream until stiff peaks form. Prepare pudding mix using 1 cup of milk and mix in lemon extract or juice. Fold whipped cream into pudding mixture. Spoon cream filling over peaches. Use remaining peach pieces for topping pie before serving. Refrigerate at least 10 minutes before serving.
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Peanut butter cup bars
2 sticks butter or margarine, melted
1 C peanut butter
1 lb. powdered sugar
1-1/3 C graham cracker crumbs
1 large pkg. milk chocolate chips
Mix together first three ingredients blending well. Add graham cracker crumbs to mixture and incorporate well. Press into bottom of a 9×13 pan. Melt chocolate chips and spread over top. When set, cut into squares.
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Crispy coconut cookies
½ C butter or margarine
½ tsp. vanilla
1 C confectioner’s sugar
1 C flour
1/8 tsp. salt
2 TBS milk
1 C shredded coconut
Cream butter until soft and add vanilla. Add sugar and beat until light and fluffy. Add flour, salt and milk and mix in well. Stir in coconut. Drop by teaspoon on ungreased cookies sheet. Bake for 20 minutes at 350 degrees.
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Thought – Why do we only rest in peace? Why don’t we live in peace, too?
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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