Michaels Simple Peach Cobbler
1 Cup Flour
1 Cup Sugar
1 Cup Milk
1/2 Cup Butter(room temperature)
1 15 ounce Can Peaches
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a one-quart baking dish or 9 inch square pan,
cream together sugar and butter. Mix in flour and
milk until smooth. Pour peaches and their juice
over the top.
Bake 25 to 30 minutes in the preheated oven,
until golden brown.
6 servings
Nutritional Information
Easy Peach Cobbler
Servings Per Recipe: 6
Amount Per Serving
Calories: 390
Total Fat: 16.3g
Cholesterol: 45mg
Sodium: 444mg
Total Carbs: 58.8g
Dietary Fiber: 1.5g
Protein: 4g
1 Cup Flour
1 Cup Sugar
1 Cup Milk
1/2 Cup Butter(room temperature)
1 15 ounce Can Peaches
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a one-quart baking dish or 9 inch square pan,
cream together sugar and butter. Mix in flour and
milk until smooth. Pour peaches and their juice
over the top.
Bake 25 to 30 minutes in the preheated oven,
until golden brown.
6 servings
Nutritional Information
Easy Peach Cobbler
Servings Per Recipe: 6
Amount Per Serving
Calories: 390
Total Fat: 16.3g
Cholesterol: 45mg
Sodium: 444mg
Total Carbs: 58.8g
Dietary Fiber: 1.5g
Protein: 4g
Peanut Brittle
INGREDIENTS (Nutrition)
1 cup raw Spanish peanuts
1 cup white sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon baking soda
DIRECTIONS
Lay out several sheets of foil to spoon the hot
peanut brittle onto.
In a large skillet mix the sugar, syrup, and water
together. Cook at a medium-high heat, stirring
regularly. Heat until the mixture has a hard ball
consistency. Heat to 250 to 265 degrees F (121 to
129 degrees C), or until a small amount of syrup
dropped into cold water forms a rigid ball. If you
don't own a candy thermometer, occasionally hold
spoon above mixture, allowing it to drip off spoon.
When mixture is at hard ball stage, it will 'hair' off
the spoon when falling, looking like a clear spider
web.
Once mixture is at hard ball consistency, add raw
peanuts. (They will pop a little.) When mixture starts
to turn a light clear-brown, as if it's starting to burn,
remove from stove. Add soda and stir. Mixture will
foam up.
Spoon out bite-size pieces onto unbuttered foil,
stirring constantly between each couple of pieces.
Mixture can also be poured onto unbuttered foil as
one big piece and broken into smaller pieces once
cooled.
Nutritional Information
Microwave Peanut Brittle
Servings Per Recipe: 35
Amount Per Serving
Calories: 61
Total Fat: 2.2g
Cholesterol: < 1mg
Sodium: 77mg
Total Carbs: 10.2g
Dietary Fiber: 0.3g
Protein: 1g
15 servings
INGREDIENTS (Nutrition)
1 cup raw Spanish peanuts
1 cup white sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon baking soda
DIRECTIONS
Lay out several sheets of foil to spoon the hot
peanut brittle onto.
In a large skillet mix the sugar, syrup, and water
together. Cook at a medium-high heat, stirring
regularly. Heat until the mixture has a hard ball
consistency. Heat to 250 to 265 degrees F (121 to
129 degrees C), or until a small amount of syrup
dropped into cold water forms a rigid ball. If you
don't own a candy thermometer, occasionally hold
spoon above mixture, allowing it to drip off spoon.
When mixture is at hard ball stage, it will 'hair' off
the spoon when falling, looking like a clear spider
web.
Once mixture is at hard ball consistency, add raw
peanuts. (They will pop a little.) When mixture starts
to turn a light clear-brown, as if it's starting to burn,
remove from stove. Add soda and stir. Mixture will
foam up.
Spoon out bite-size pieces onto unbuttered foil,
stirring constantly between each couple of pieces.
Mixture can also be poured onto unbuttered foil as
one big piece and broken into smaller pieces once
cooled.
Nutritional Information
Microwave Peanut Brittle
Servings Per Recipe: 35
Amount Per Serving
Calories: 61
Total Fat: 2.2g
Cholesterol: < 1mg
Sodium: 77mg
Total Carbs: 10.2g
Dietary Fiber: 0.3g
Protein: 1g
15 servings
| My Favorite Recipes |
INGREDIENTS (Nutrition)
1 (21 ounce) can apple pie filling
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup margarine
1/4 cup brown sugar
2 cups all-purpose flour
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Spread pie filling in an 8x8 inch baking dish.
Sprinkle with cinnamon and nutmeg.
Cream together margarine and sugar. Cut in flour
with a pastry blender until mixture resembles coarse
crumbs. Sprinkle mixture over pie filling.
Bake in preheated oven 20 minutes, until topping is
brown and crisp and filling is hot and bubbly.
6 servings
Nutritional Information
Easy Apple Crisp
Servings Per Recipe: 6
Amount Per Serving
Calories: 555
Total Fat: 30.5g
Cholesterol: 0mg
Sodium: 399mg
Total Carbs: 67.3g
Dietary Fiber: 2.3g
Protein: 4.8g
1 (21 ounce) can apple pie filling
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup margarine
1/4 cup brown sugar
2 cups all-purpose flour
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Spread pie filling in an 8x8 inch baking dish.
Sprinkle with cinnamon and nutmeg.
Cream together margarine and sugar. Cut in flour
with a pastry blender until mixture resembles coarse
crumbs. Sprinkle mixture over pie filling.
Bake in preheated oven 20 minutes, until topping is
brown and crisp and filling is hot and bubbly.
6 servings
Nutritional Information
Easy Apple Crisp
Servings Per Recipe: 6
Amount Per Serving
Calories: 555
Total Fat: 30.5g
Cholesterol: 0mg
Sodium: 399mg
Total Carbs: 67.3g
Dietary Fiber: 2.3g
Protein: 4.8g
INGREDIENTS (Nutrition)
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs, beaten
1/2 cup cold water
1/2 cup light rum
1/2 cup vegetable oil
1 (16 ounce) package chocolate frosting
1/8 cup light rum
1/2 cup chopped pecans
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
Grease and flour one 10 inch tube or Bundt pan.
Combine the cake mix, pudding mix, eggs, water,
rum and oil. Mix until smooth and pour into
prepared pan.
Bake for 1 hour or until a cake tester inserted in the
center comes out clean. Cool for 25 minutes in pan
before removing; remove and allow to cool
completely.
Prepare the frosting by blending together the
frosting and rum. Ice the cake and sprinkle 1/2 cup
chopped pecans over the top. Seal in airtight
container.
Nutritional Information
Ho Ho Ho Rum Cake
Servings Per Recipe: 14
Amount Per Serving
Calories: 459
Total Fat: 22.5g
Cholesterol: 61mg
Sodium: 422mg
Total Carbs: 57g
Dietary Fiber: 1g
Protein: 4.2g
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs, beaten
1/2 cup cold water
1/2 cup light rum
1/2 cup vegetable oil
1 (16 ounce) package chocolate frosting
1/8 cup light rum
1/2 cup chopped pecans
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
Grease and flour one 10 inch tube or Bundt pan.
Combine the cake mix, pudding mix, eggs, water,
rum and oil. Mix until smooth and pour into
prepared pan.
Bake for 1 hour or until a cake tester inserted in the
center comes out clean. Cool for 25 minutes in pan
before removing; remove and allow to cool
completely.
Prepare the frosting by blending together the
frosting and rum. Ice the cake and sprinkle 1/2 cup
chopped pecans over the top. Seal in airtight
container.
Nutritional Information
Ho Ho Ho Rum Cake
Servings Per Recipe: 14
Amount Per Serving
Calories: 459
Total Fat: 22.5g
Cholesterol: 61mg
Sodium: 422mg
Total Carbs: 57g
Dietary Fiber: 1g
Protein: 4.2g
A collection of some of my favorite recipes for some of my favorite
desserts. If you have a sweet tooth, these timely classics will surely
satisfy.
desserts. If you have a sweet tooth, these timely classics will surely
satisfy.
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