We are proud to share with you some of our favorite family recipes, passed down through generations. We hope you enjoy!
Grandma Cooley’s Glazed Peach Pie
4 cups peaches
¾ cup sugar
(Combine and let stand 10 minutes)
I package peach gelatin (Dissolve, add salt and lemon juice)
I cup boiling water
A dash of salt
4 teaspoons lemon juice
I baked 9-inch pie shell
Add peaches and chill until slightly thickened. Turn into cold pie shell. Garnish with whipped cream and peach slices.
- from the kitchen of Mrs. Gene Cooley,
wife of Frank Eugene (Gene) Cooley
Jeannie’s Peach Ice Cream
6 to 8 peaches
1 ½ cups sugar
1 teaspoon vanilla
Milk
Place peaches, sugar and vanilla in a blender, mixing well. Pour half of the mixture in the ice cream churn. Pour milk into remaining mixture; blend well. Keep pouring mixture into the church until it reaches the full line.
Note: You may want to taste your mixture and make adjustments for desired sweetness.
- from the kitchen of Jeannie C. Roberts,
daughter of Gene and Janice Cooley, sister of James E. Cooley
Janet Cooley’s Strawberry Congealed Salad
2 (3 oz.) packages strawberry Jell-O
1 cup boiling water
1 (15 ½ oz.) can crushed pineapple, drained
2 bananas mashed
1 qt. fresh strawberries (or 2 packs frozen strawberries)
1 (16 oz.) container sour cream
1 cup crushed pecans
Dissolve Jell-O in boiling water. Thaw strawberries (if using frozen). Mash bananas. Mix all fruits and nuts into Jell-O mixture. Pour ½ of this mixture in a flat casserole dish. Congeal well. Spread sour cream over mixture. Add remaining Jell-O and fruit mixture on top of sour cream and congeal.
- from the kitchen of Janet B. Cooley
Jeannie’s Peachy Almond Butter Cake
(Strawberries or blue berries could be substituted for peaches)
2 boxes French vanilla cake mix
Peach filling:
1 pint fresh (or canned peaches, drained)
¼ cup Amaretto
Frosting:
½ cup real butter, softened (no substitutions)
½ cup Crisco
2 (16 oz.) packages powdered sugar, sifted and divided
1 egg white
¼ teaspoon salt
½ teaspoon almond extract (you may also want to use some Amaretto)
1/3 to ½ cup whipping cream
Prepare the cake according to directions on box and pout into three (3) 9-inch cake pans. Spread the Peach Filling between each layer.
Prepare the Frosting: Cream butter and Crisco in a large bowl on medium speed. Gradually add about 1/3 of the powered sugar and beat until light and fluffy. Add egg white, salt, extract, and Amaretto; mix well. Gradually add remaining powered sugar and 1/3 cup of whipping cream alternately beginning and ending with sugar. Add more whipping cream if necessary to make frosting a good piping consistency. Mix well after each addition. Continue beating until mixture is fluffy and creamy. Spread on sides and top of cake. Pipe a design on top, going over it about three times. Pour remaining filling in your design and drip or drizzle remaining filling down the sides and on top.
- from the kitchen of Jeannie C. Roberts,
daughter of Gene and Janice Cooley, sister of James E. Cooley
Jeannie’s Strawberry and/or Peach Cheesecake
Crust:
1 ½ to 2 cups graham cracker crumbs
3 tablespoons sugar
¼ cup melted butter
Bake at 400º for 5 to 10 minutes
Cake:
1 brick (8 oz.) cream cheese, softened
1 teaspoon almond extract
1 package Dream Whip as directed
¾ cup sugar
Whip cream cheese until light and add almond extract. In a separate bowl use Dream Whip as directed. Combine both bowls and mix with sugar. Pour mixture over cooled crust.
Strawberry and/or Peach Topping:
1 ½ cups boiling water
½ cup sugar
4 tablespoons cornstarch
1 small box Strawberry (or Peach) Jell-O
1 quart fresh strawberries (or peaches) sliced
Pour 1 cup boiling water over sugar. Add cornstarch and Jell-O: (I always mix ½ cup cold water with cornstarch and Jell-O and make a paste so it is not lumpy). Stir well. Mix with strawberries (and/or peaches). Pour fruit mixture over cream cheese mixture.
- from the kitchen of Jeannie C. Roberts,
daughter of Gene and Janice Cooley, sister of James E. Cooley
Jeannie’s Peach Pudding
¾ cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla
1 box vanilla wafers
5 to 6 medium peaches, ripe and chopped
In a large glass bowl, combine sugar, cornstarch, salt, and milk. Microwave on HIGH for 9 minutes, stirring every 3 minutes until mixture is smooth, thickened and clear. Add eggs and microwave on HIGH for 3 minutes. Add butter and vanilla. Stir until butter has melted. Arrange large bowl with wafers topped with peaches. Pour mixture over layers until gone. Makes enough to serve 6 to 7 people. Note: Recipe can be doubled.
- from the kitchen of Jeannie C. Roberts,
daughter of Gene and Janice Cooley, sister of James E. Cooley
Mama B’s Strawberry Pie
1 ½ cups boiling water
½ cup sugar
4 tablespoons cornstarch
1 small package strawberry Jell-O
Red food coloring
1 quart fresh strawberries
1 baked pie shell
Pour 1 ½ cups boiling water over ½ cup sugar. Add 4 tablespoons cornstarch and cook until thick. Add strawberry Jell-O and a few drops of red food coloring. Cool a while. Mix with 1 quart of fresh strawberries. Pour into the baked pie shell. Chill and serve with whipped cream.
Note: Mix sugar, cold water, cornstarch, then cook; add Jell-O, etc.
(note to Brandi – where is the cold water? Don’t understand this note!)
Note: Make a peach pie by substituting peach Jell-O and fresh peaches.
- from the kitchen of Leamon Buckner
Peach Dumplings
1 can crescent rolls (8 count)
1 stick butter
1 cup water
1 cup sugar
4 medium peaches halved
Cover and melt butter in microwave. Pour butter in bottom of large baking dish. Roll peaches in crescent roll making a dumpling and place round side up in butter. Mix water and sugar. Pour mixture over dumplings. Sprinkle with a little sugar on top of dumplings. Bake at 350º until browned.
Note: Substitute a handful of strawberries or blackberries for peaches, wrap in crescent roll and follow directions to make Strawberry or Blackberry Dumplings.
- from the kitchen of JoAnn Henderson