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