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Linda Joyce
I love Caramel Apple Pie or Peach Cobbler. For an easy cobbler type dessert, I do my spin on Truvy’s cuppa cuppa cuppa recipe from Steel Magnolias. With teenagers in the house, I’m all about making things simple. So it’s a cup of melted butter spread across the bottom of your deep baking pan or casserole dish. Then mix a cup of flour, a cup of sugar, and a cup of milk. Pour that over the butter. Then dump a large can of peaches over that in pan, spreading them evenly. Bake at 350 for an hour or until golden brown and bubbly.
Zara,
I, too, love Caramel Apple Pie! (Though I now live in the peach state, we do have lots of apple orchards in north Georgia.) And I love Steel Magnolias, too.
Smiles,
Linda
I love a good Angel Food Cake with chocolate frosting. My grandmother made a delicious dark chocolate Angel Food cake. Of course, she lived on a farm and had a lot of fresh eggs.
Pumkin Pie
I love Peanut Butter Blossoms
https://www.bettycrocker.com/recipes/peanut-butter-blossoms-cookie-exchange-quantity/78806839-e0bd-4710-8b10-82abbece7ce5
and Oreo Dessert Delight.
http://cakescottage.com/2014/06/04/oreo-delight-chocolate-pudding/
I miss my mom’s Pecan Pie and Peanut Butter Candy..
Bonnie,
Hugs. Do you make them in her memory?
Smiles,
LJ
I love carrot cake and found a recipe that is now on cinnamonsugarandmurder i think that she runs is as i can’t write out the reicpe! I didn’t know you had this blog either so glad i came!
Peggy!
YAY! So glad you’re here!
Carrot Cake–it’s my most favorite cake to make. My recipe is in Love Around the Table. I won second place in a baking contest with that recipe. It was the first “from scratch” cake my mom taught me to make when I was 10.
Smiles,
LJ
Our must have treat is Chocolate Oatmeal Cookies or No Bake Cookies loaded with peanut butter!
3 cups oats (old fashioned or quick)
½ cup butter
½ cup milk
2 cups sugar
½ cup peanut butter (more is better!)
¼ cup cocoa powder
1 teaspoon vanilla
INSTRUCTIONS
Measure oats into a large bowl and set aside.
In a large pot, combine butter, milk, sugar and cocoa.
Stir together over medium heat (no higher) until fully combined. Don’t quit stirring.
Once it is boiling while you stir (not just small bubbles around the edge, but a rolling boil) set the timer for 4 minutes.
Continue stirring constantly making sure to scrap the sides of the pan as needed.
When the timer goes off, turn off the heat and add vanilla. This will cause the mixture to bubble up. Stir to incorporate. Then stir in peanut butter until all mixed in and melted.
Add the oats and mix until completely covered. Try to work fast as the start to harden as they cool.
Scoop onto wax paper, using a greased cookie scoop if you have one.
Let fully cool, about 20 minutes.
Kathy,
YUM!
Smiles,
LJ
PORT WINE TRIFLE for me.
Double vanilla sponge
Port Wine Jelly
Bananas
Vanilla Custard
Port Wine
Make up the port wine jelly – half the water recommended – you want it to be very firm – once set cut into bite sized cubes
You can bake the vanilla sponge or just buy one – cut into bite size cubes
Again you can make the vanilla custard or just buy it
Add the cake to a large serving bowl, liberally soak with port wine
Add the jelly
Add the bananas
Smother the whole lot in custard
Toss VERY gently
Must be kept refrigerated
(Some people get fussy and layer and/or add whipped cream).
Mary,
WOW! I’m going to give this recipe to my hubby. He LOVES bananas.
Thanks so much for sharing.
Smiles,
LJ
Cheesecake Pumpkin Pie
2 greatness in one
Lucy,
Are you one of those? Those pumpkin addicts? lol
I have never made a cheesecake. Usually, I pick up a Cheesecake Factory one at Costco. 🙂
Giggles,
LJ
My favorite holiday dessert is 7 layer cookies.
Jeana,
You’re gonna make me work for it, eh? LOL. I’m intrigued. What’s a 7-layer cookie?
Smiles,
LJ
I loveee chocolate waffles. I baked a lot of waffles on holidays for my family
Fun fact : it’s my first time baking and the beginning was a mess but luckily, it was a success and my family loved it
Susanti,
I’ve never had chocolate waffles. I, too, love waffles! (They come gluten free, which is helpful for me.)
Smiles,
LJ
I love this Pumpkin Mousse! It can be made with other pudding flavors as well.
Prep Time
15min.
Total Time
1hr. 15min.
Servings
12 servings, 1/2 cup each
Pumpkin Mousse
What You Need:
3 cups milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
1 can (15 oz.) pumpkin
1 tsp. pumpkin pie spice
1 cup thawed COOL WHIP Whipped Topping
Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended.
Stir in pumpkin and pumpkin pie spice until well blended. Gently stir in whipped topping; cover.
Refrigerate at least 1 hour before serving.
Tracy,
Now this is something I could make. (I’m not much of a baker–that’s hubby’s job.) But this I can do.
Thanks!
LJ
Pecan pie!! I use the recipe on the Karo bottle but I use less sugar!
Martha,
A truly southern staple. And we always have dark and light Karo in our pantry.
Smiles,
LJ
Homemade pumpkin pie 🙂
Debra,
I love the smell of it baking!
Smiles,
LJ
My favorite holiday dessert: Snickerdoodles
Cassandra,
Yum!
Smiles,
LJ