31965 NW Beach Road
Hillsboro, Oregon 97124
(503) 647 - 5234

Peach Delight

Crust:

1-1/2 cups graham cracker crumbs

Ľ cup sugar

1/3 cup butter, melted

Filling:

1 package (8 oz) cream cheese, room temp.

Ľ cup sugar

2 tablespoons milk

3-1/2 cups frozen whipped topping, thawed and divided

4 cups fresh sliced peaches, tossed in lemon juice

2 packages (3 oz each) instant vanilla pudding

3-1/2 cups cold milk

Sliced peaches for garnish

Combine crust ingredients and press into 9-in. x 13-in. pan. Chill. For filling, beat cream cheese with sugar and 2 tablespoons milk until smooth. Fold in half of the prepared topping. Spread over crust. Arrange peaches on top in an even layer. Prepare pudding with 3-1/2 cups milk; pour over peaches. Chill several hours or overnight. Spread on remaining topping before serving and garnish with sliced peaches. Yield: 12 servings

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Peaches and Cream Dessert

2 cups. all purpose flour

1 tsp. salt

3/4 cup shortening

1 egg

3 TBSP cold water

Filling:

1 cup sugar

1/3 cup all purpose flour

5 med. fresh peaches (peeled and sliced)

1 cup whipping cream

1/2 tsp. cinnamon

In a large bowl, combine flour and salt; cut into shortening until mixutre resembles course crumbs. Whisk in egg and water together. Sprinkle over flour mixture and toss. Form dough into a ball; roll out on a lightly floured surface to a 13x9 rectangle. Place in an ungreased 13x9 in. baking pan.

For Filling: combine sugar and flour, toss with the peaches. Pour into the crust. Pour cream over peaches; sprinkle with cinnamon. Bake at 425 degrees for 20 mins. Reduce heat to 350 degrees, bake another 25 mins or until peaches are tender. Let stand 25 mins before serving.

Peach Crisp

1/2 cup quick cooking rolled oats

1/2 cup packed brown sugar

1/4 cup all purpose flour

1/4 tsp nutmeg

1/4 cup butter or margarine

8 peaches peeled and sliced

1/2 cup sugar

Mix the above ingredients together unil the mixture is crumbly. Mix peaches and sugar and them in a greased 12x7 dish. Pour topping over the peaches. Backe at 350 degress for 45 mins.

PEACHY SOUR CREAM COFFEE CAKE

STREUSEL TOPPING/FILLING
2 c. chopped pecans
1/3 c. packed brown sugar
3 tbsp. sugar
1 tsp. ground cinnamon

CAKE
1/2 c. butter-flavored shortening
1 c. sugar
2 eggs
2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. (8 oz.) sour cream
1 tsp. vanilla extract
2 c. sliced peeled fresh peaches

Combine all streusel ingredients; set aside. In a large mixing bowl, cream shortening and sugar until fluffy. Beat in eggs. Combine all dry ingredients; add alternately with the sour cream and vanilla to the creamed mixture. Beat until smooth. Pour half the batter into a 9 inch springform pan. Sprinkle with 1 cup of the streusel. Top with remaining batter and 1/2 cup streusel. Bake at 350 degrees for 30 minutes. Arrange peaches over cake; sprinkle with remaining streusel. Bake an additional 30-40 minutes or until cake tests done. Cool cake 10 minutes before removing sides of pan. Serve warm or at room temperature.

Peach Barbecue Sauce
      Yield: 16 Servings

     32 oz Peaches, canned
1 1/2 c Vinegar
      1 c Oil
    1/2 ts Garlic cloves, crushed
      2 tb Dijon mustard
      1 ts Cinnamon
      3 tb Lemon juice
      1 tb Worcestershire sauce
    1/4 ts Ginger, ground
    1/2 ts Black pepper
    3/4 c Maple syrup
      1 c Brown sugar
      2 tb Cornstarch

   Corn syrup may be substituted for the maple syrup.

   Puree peaches. Mix cornstarch with a little water. Combine all
ingredients in large saucepan and heat to low boil, stirring
occasionally. Continue to simmer 30 minutes, stirring frequently.
Sauce may be thin, so at end of cooking time, if necessary, add
sufficient water/cornstarch mixture to give sauce consistency of
commercial barbecue sauce.

Creamy Pear Pie

4 cups sliced and peeled pears

1/3 cup sugar

2 TBSP all purpose flour

1 8 oz. container sour cream

1/2 tsp vanilla extract

1/2 tsp lemon extract

1/2 tsp almond extract

1 9 in. unbaked pie crust

Topping:

1/4 cup all purpose flour

2 TBSP butter or margaring softened

2 TBSP light or dark brown sugar

Preheat oven to 350 degrees

In a large bowl toss the pears with the sugar and flour. In a medium bowl stir together sour cream and all 3 extracts. Pour sour cream over pears and toss. Spoon into pie shell.

Topping: In a small bowl combine flour, butter, and brown sugar until crumbly. Sprinkle over the pears in the pie shell. Bake at 50-60 mins or until topping is slightly browned. Cool before Serving.

Upside-Down Pear Tart

˝ c granulated sugar
2tbsp butter
2tsp grated lemon peel
5 medium pears, cored and cut in eighths
1tbsp lemon juice
-pastry for 9in single crust pie

In 10in. skillet heat sugar over med. Heat until syrupy and light brown in color. Remove from heat, add margarine and lemon peel; stir until margarine melts
Arrange pears in two layers on hot sugar mixture in skillet. Fill open spaces with pear slices; sprinkle with lemon juice. Poll pastry to 10in. round and place over pears.
Bake at 425 degrees 25-30 min. or until pastry is golden brown. Cool in pan invert tart onto shallow serving dish.

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Bavarian Apple Torte

1/2 cup margarine

1/3 cup sugar

1/4 tsp vanilla

1 cup flour

8 oz. cream cheese

1/4 cup sugar

1 egg

1/2 tsp vanilla

1/3 cup sugar

1/2 tsp cinnamon

4 cups sliced apples

Cream margarine, sugar, and vanilla. Blend in flour. Spread dough onto bottom and sides of a 9 inch spring form pan.

Combined softened cream cheese and sugar. Blend in egg and vanilla. Pour into pastry lined pan.

Combine sugar and cinnamon and toss with apples. Spoon over cream cheese layer. Bake at 450 degrees for 10 mins. Reduce heat to 400 degreses and continue baking 25 mins. Cool before removing rim of the pan.

Apple Crisp

Yield: 8 -10 servings

4 tart apples, peeled, cored, and sliced
1/2 cup sugar
1/2 tsp. cinnamon
1/4 cup hot water

place apples in a casserole dish and cover with sugar, cinnamon and hot water.

Batter:
1 egg, (well beaten)
1/2 cup sugar
1 Tbs. butter (melted)
1/2 cup flour
1 tsp. baking powder

In a large bowl, mix above ingredients and pour this batter over the top of the apples. Place bits of butter over the top. Bake at 400 degrees about 20 minutes or until apples are done. When it's done the apples should be soft and the topping golden and crisp.

Apple Pie

CRUST:
2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water

FILLING:
1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine

CRUST:

Measure the flour, sugar and salt togetherl. Stir to combine.
Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife.
Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
Turn the dough onto a lightly floured surface, knead it together, then divide in half.
Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.
Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife.
Return it to the refrigerator until you are ready to make the pie.

Add filling (see below).
Roll out the second ball of dough and cover top.
Use a fork or your fingers to pinch the edges together.
Cut two small slits in the top.

FILLING:

Heat oven to 425 degrees.
Peel, core and slice the apples.
Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
Stir in apples.
Pour into pastry-lined pie dish.
Dot with margarine.
Cover with top crust and seal the edges.
Cut two small slits in the top.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

Apple Zucchini Bread

4 cups flour
˝ teaspoon nutmeg
Ľ teaspoon salt
1 ˝ teaspoons cinnamon
1 tablespoon baking soda

Combine above ingredients and set aside.

5 eggs
2 cups sugar
˝ cup applesauce
1 cup brown sugar
1 cup vegetable oil
1 teaspoon vanilla

Beat together the above ingredients. Add egg mixture to dry ingredients and mix thoroughly.

2 cups shredded apples
1 cup shredded zucchini
1 ˝ cups chopped nuts (optional)

Stir into batter. Grease and flour two large loaf pans or 3 small loaf pans. Place batter into pans and bake 50-60 minutes at 350° or until toothpick inserted in the center comes out clean. Remove from oven and cool for 10 minutes in pans. Remove from pan and cool completely.