Peach Pound Cake
- 1 cup of butter, softened
- 2 cups of sugar
- 4 eggs
- 1 t vanilla
- 3 cups of flour
- 1 t baking powder
- 2 cups of chopped peaches
How to make:
Preheat the over to 325 degrees.
Grease a 10-inch Bundt pan with cooking spray, or with butter and sprinkle with sugar, shaking out the excess.
In a large mixing bowl, cream the butter and sugar until well blended. Beat in the eggs 1 at a time, and add vanilla. On top of the wet mixture add flour, baking powder, and salt. Gradually mix, beating until batter is well blended. Fold in the peaches.
Spoon into the prepared Bundt pan. Bake for 75 minutes or until a wooden toothpick inserted into the cake comes out clean.
Cool in the pan. Invert to remove. Flip the cake and sprinkle with powdered sugar before serving.
Blueberry Sour Cream Streusel Muffins
- 2 cups of flour
- 2 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 3 T. sugar
- 1 egg
- 1 cup sour cream
- 1/3 cup milk
- 1/4 cup vegetable oil
- 2 cups of blueberries
- 1/2 cup of brown sugar, packed
- 1/4 cup of flour
- 1 t. cinnamon
- 3 T. butter
How to make:
Heat oven to 425 degrees.
Grease two muffin pans – roughly two dozen muffins.
Combine and stir flour, baking powder, baking soda, salt and sugar. In a separate bowl beat the egg with sour cream and milk. Stir in the oil. Add liquids all at once to the dry ingredients. Stir only until well blended. Carefully fold in the blueberries. Spoon into greased muffin pans.
Mix brown sugar, flour, and cinnamon. Cut in the butter with a blender until crumbly and sprinkle over the top of the muffin batter.
Bake for 15 minutes or until topping is deep brown.
Remove and cook.
Serve warm or cool.
Key Lime Pie with Gingersnap Crust
- 1 1/2 cups crumbled gingersnap cookies
- 1 cup sweetened flaked coconut
- 1/4 cup unsalted butter, melted
- 1 (14-ounce) can sweetened condensed milk
- ½ cup Key lime juice
- 1 teaspoon lime zest
- 4 egg yolks
- Whipped cream
- Toasted sweetened flaked coconut
How to make:
Preheat oven to 350 degrees.
Pulse the cookies in a food processor until finely ground. Add coconut and pulse to mix. Add the butter and pulse to mix. Press over the bottom and up the side of a 9-inch pie plate. Bake for 8 to 10 minutes or until golden brown. Cool on a wire rack. Maintain the oven temperature. For a nuttier flavor, toast the coconut.
In a large bowl combine and beat together the condensed milk, lime juice, lime zest and egg yolks. Pour into the cooled crust. Bake for 8 to 10 minutes or until set.
Let stand until cool.
Top each slice with whipped cream and toasted coconut flakes.