Family Recipes

Grandma Cooley's Glazed Peach Pie

4 cups peaches
3/4 cup sugar
(Combine and let stand 10 minutes)

1 package peach gelatin (Dissolve, add salt and lemon juice)
1 cup boiling water
1 dash of salt

4 teaspoons lemon juice
1 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 Janet B. Cooley,
wife of Frank Eugene (Gene) Cooley

Jeannie's Peach Ice Cream

6 to 8 peaches
1 1/2 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 Frank Eugene (Gene) Cooley

Janet Cooley's Strawberry Congealed Salad

2 (3 oz.) packages strawberry Jell-O
1 cup boiling water 
1 (15.5 oz.) can crushed pineapple, drained
2 bananas mashed
1 qt. fresh strawberries (or 2 packs frozen berries)
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 1/2 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 blueberries could be substituted for peaches)
2 boxes French Vanilla cake mix

Peach filling:
1 pint fresh (or canned peaches, drained)
1/4 cup Amaretto

Frosting:
1/2 cup real butter, softened (no substitutions)
1/2 cup Crisco
2 (16 oz.) packages powdered sugar, sifted and divided
1 egg white
1/2 teaspoon salt
1/2 teaspoon almond extract (you may also want to use some Amaretto)
1/3 to 1/2 cup whipping cream

Prepare the cake according to directions on box and put 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 powdered sugar and beat until light and fluffy. Add egg white, salt, extract, and Amaretto; mix well. Gradually add remaining powdered 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

Jeannie's Strawberry and/or Peach Cheesecake

Crust:
1.5 to 2 cups graham cracker crumbs
3 tablespoons sugar
1/4 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
3/4 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 1/2 cups boiling water
1/2 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 1/2 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

Peach Pudding

3/4 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 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 

Mama B's Strawberry Pie

1 1/2 cups boiling water
>1/2 cup sugar
4 tablespoons cornstarch
1 small package of strawberry Jell-O
red food coloring
1 baked pie shell

Pour 1 1/2 cups boiling water over 1/2 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: 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 peach 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 350until 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

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