Peach Pie



  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 4-1/2 cups sliced peeled peaches
  • Pastry for double-crust pie (9 inches)
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 teaspoons lemon juice
  • 1 tablespoon butter
  • Vanilla ice cream


  1. In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-in. pie plate or cast iron skillet with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.
  2. In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
  3. Roll out remaining pastry; cover the top or make a lattice crust. Trim, seal and flute edges. If covered, add four slits for steam. Cover edges loosely with foil. Bake at 400┬░ for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.
  4. If desired, serve with vanilla ice cream.

Peach Cobbler

Delicious Homemade Peach Cobbler

Peach Cobbler


  • 8 peaches, peeled, pitted and sliced
  • 1 cup sugar
  • 3/4 cup brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon lemon juice
  • 2 teaspoons of cornstarch
  • 2 cups of all-purpose flour
  • 2 teaspoons baking powder
  • 12 tablespoons of salted butter, chilled and cut into pieces

How to make:

Preheat over to 400 degrees.

In a large bowl, combine peaches, 1/4 cup of sugar, 1/4 cup of brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Stir to coat evenly. Pour into an 8-inch glass baking dish. Bake for 10 minutes.

In another large bowl, combine flour, 1/2 cup of sugar, brown sugar, baking powder and salt. Using a mixer add in butter until mixture is crumbly. Add 1 tablespoon of hot water at a time until all combined.

Remove peaches from the oven and spoon on the topping mixture. Sprinkle the remaining sugar over the top. Bake for 30 more minutes or until golden. (Sometimes the cobbler will bubble over, so best to place the dish on a foil lined cookie sheet.)

Serve warm. Optional to top with ice cream or whipped topping.

Maple Bacon Pecan Brittle


Maple Bacon Pecan Brittle


  • 1 cup of cooked bacon, crumbled/chopped
  • 1 8-ounce package of pecans, chopped
  • 1 cup of maple syrup
  • 3/4 cup of sugar
  • 1/4 cup of corn syrup
  • 1/2 cup of water
  • 1 teaspoon of salt

How to make:

Line a baking sheet with parchment paper and set aside.

In a large sauce pan, combine maple syrup, sugar, corn syrup, water and salt, and cook over medium heat until all of the sugar is dissolved. Using a candy thermometer continue cooking, stirring frequently, until it reaches 255 degrees.

Increase the heat to medium high, add bacon, and stir until well blended.

When the candy thermometer reaches 265 degrees, add the pecans and stir until well blended.

Continue stirring until mixture reaches 285 degrees.

Turn off the stove, remove the pot, and pour mixture onto baking sheet. Spread evenly with a spatula. Allow brittle to cool. Break into pieces and serve.


Cinnamon Coffee Cake

Cinnamon coffee cake

Cinnamon Coffee Cake


  • 3 cups of flour
  • 1 1/2 cups of brown sugar, packed
  • 1 cup of vegetable oil
  • 1 cup of milk
  • 1 cup of sugar
  • 1 teaspoon of salt
  • 1/2 cup of salted butter, melted
  • 2 large eggs
  • 1 tablespoon of cinnamon
  • 3 teaspoons of baking powder
  • 1 teaspoon vanilla

How to make:

Preheat oven to 350 degrees.

In a large bowl, mix together milk, oil, eggs, and vanilla. In a medium bowl, blend together flour, white sugar, baking powder, and salt. Combine the two mixtures until smooth. Pour half of the batter into a greased 9 x 13 dish.

In a medium bowl, blend brown sugar and cinnamon. Sprinkle half of the streusel mixture on top of the batter.

Top with the remaining cake batter and sprinkle the other half of the streusel mixture on top. Drizzle with melted butter.

Bake for 25-30 minutes.

Can be made the night before, or served warm. Sprinkle with powdered sugar.

Sprinkle with powdered sugar.

Blackberry Cobbler

Marionberry cobbler with crossed crust

Blackberry Cobbler


  • 2 cups of flour
  • 1/4 teaspoon salt
  • 1/2 cup shortening
  • 2 cups of fresh blackberries
  • 1/2 cup sugar
  • 2 tablespoons of cornstarch

How to make:

To make the pastry, in a large bowl sift together the flour and the salt, then add the shortening. One tablespoon at a time add ice water, until the dough forms into a ball. Refrigerate until chilled.

On a floured surface, roll out 2/3 of the pie pastry and press it against the sides of a lightly greased baking dish or cake pan.

In a large saucepan, add berries with two cups of water. Carefully stir in sugar and cornstarch until the mixture starts to thicken.

Pour into the pastry-lined dish.

Roll out the remainder of the pastry and cut into 1/2-inch strips. Lay them crisscross over the top of the cobbler.

Bake for 45 minutes to one hour, or until the top is browned and berries are bubbling.

Serve warm as is, or pour milk or half and half over the top. Also great with vanilla ice cream and/or whipped topping.

Pecan Pie

Pecan pie with whipped cream

Pecan Pie


  • 1 unbaked 9-inch pie crust
  • 4 tablespoons of butter, softened
  • 3/4 cup of light brown sugar, packed
  • 3 large eggs
  • 1 tablespoon of cornstarch
  • 2 teaspoons of vanilla
  • 1/4 cup of dark cane or corn syrup
  • 1 cup chopped pecans
  • pinch of salt

How to make:

Preheat over to 325 degrees.

Press uncooked pie crust into a pie dish.

In a mixing bowl, whip butter, and brown sugar together until smooth. In a separate bowl, beat eggs with a fork or wire whisk and then blend into sugar butter mixture. Sift cornstarch and salt into the mixture, and stir in vanilla. Blend in syrup and pecan pieces.

When all ingredients are thoroughly mixed, pour into the pie crust.

Bake for 30 minutes. Then lower the heat to 300 degrees and bake for 30 more minutes, or until the center is firm.

Serve warm with vanilla ice cream or whipped topping.

Banana Pudding


Banana Pudding


  • 1 box of instant vanilla pudding
  • 1 can of sweetened condensed milk
  • 2 cups of cold milk
  • 1 tablespoon of vanilla
  • 4 bananas sliced
  • 1 large container of frozen whipped topping, thawed
  • 1 box of vanilla wafers

How to make:

In a large mixing bowl, combine and beat together pudding and milk. Once smooth add in the sweetened condensed milk, vanilla, and half of whipped topping.

In a glass bowl or 9×13 dish layer wafers and bananas, then pour pudding mixture on top. Let dessert sit for five minutes, then spread on the remaining whipped topping.

Chill until serving.






  • 1/2 cup of salted butter (1 stick)
  • 1 1/2 cup light brown sugar
  • 1/2 cup half and half
  • 1 tablespoon vanilla
  • 1 1/2 cup toasted pecans
  • parchment paper

How to make:

In a large ungreased skillet, heat pecans until toasted (they’ll let off a delicious smell). Remove from heat.

In a large pot, stir and heat butter, sugar, half and half, and vanilla until a candy thermometer reads 240 degrees.

Remove from heat and let the liquid sit for five minutes. Add pecans, stir to make sure all pecans are coated.

Spoon out the pecan mixture onto parchment paper.

Let cool and serve.

Southern Baklava


Southern Baklava


  • 2/3 cup honey
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 teaspoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 8 ounces of finely chopped pecans
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 stick of butter
  • 1 16-ounce package of thawed phyllo dough

How to make:

Preheat the oven to 350 degrees. Combine the pecans, cinnamon, and salt in a bowl. Melt the butter in a small sauce over a low heat or in the microwave. Unroll the phyllo dough for a 9×11 glass dish. Cover with waxed paper topped with a damp towel until needed.

Layer 4 to 8 sheets of the phyllo dough, brush with butter, sprinkle some of the pecan mixture across the top. Layer 4 to 8 more sheets on top and repeat the process until all the layers of phyllo have been used and the pecan mixture is gone. Don’t forget to brush with butter. Cut diagonally into 1-inch diamond shapes, cutting through all the layers. Bake for 35 minutes or until brown. Remove from the oven.

Combine the honey, sugar, water, lemon juice, cinnamon, and cloves in a medium saucepan. Cook over a medium heat and stir until ingredients are mixed well and dissolved. Reduce heat to low and cook for 10 minutes. Remove from heat and allow to cool.

Pour the honey mixture over the warm baklava. Let stand 45 minutes to 1 hour before serving.

Orange Blossom Madelines


These little finger cookies are super tasty, great for any event, and can be made in any flavor. In the spirit of OBA (Orange Blossom Ave), I used orange essential oil as the flavor, but flavored waters work as well.

If you are in need of a Madeline baking tin they can be purchased on Amazon for a reasonable price.

Orange Blossom Madeline Cookies


  • 2/3 cup of sugar
  • 3 large eggs
  • Dash of salt
  • 1 1/2 teaspoon of water
  • 2 Drops of flavoring (I used orange essential oils)
  • 1 cup of all-purpose flour
  • 3/4 cup of unsalted butter, melted, cooled
  • Powdered sugar

How to make:

In a large bowl, beat together sugar, eggs, and salt. Once whipped, add the flavored water.

Next, mix in flour and butter – alternating.

Refrigerate the batter one hour to thicken.

Preheat oven to 375 degrees.

Grease the Madeline pan and dust with flour. (If you skip this process the cookies will darken.) Using a teaspoon, spoon the batter into the wells. Bake time for a standard cookie size is 12-14 minutes. (Since the cook time is short, I recommend trying just a couple the first time to make sure your spooned portion isn’t too large.)

Return unused batter to the refrigerator until it’s time for the next round. Repeat.

Remove pan from oven and allow to cool.

Sprinkle with powdered sugar when ready to serve.