Peach Cobbler Bars

1 cup (2 sticks) unsalted butter at room temperature
2 cups granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
4 eggs
3 cups unbleached all-purpose flour
3/4 teaspoon salt

for the filling:

6-7 peaches, peeled and thinly sliced
1/4 cup brown sugar
1/2 teaspoon cinnamon

for the glaze:

1 cup powdered sugar
2 tablespoons cream
1 teaspoon pure vanilla extract


1. Preheat oven to 350 degrees. Grease a large cookies sheet with butter or nonstick spray. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar, until smooth and fluffy, about 2-3 minutes. Add in eggs, one at a time, incorporating well after each addition. Add in vanilla and almond extract. Slowly add flour and salt, and mix until just incorporated.

2. Spread three-fourths of the mixture into the prepared pan. Mix the peaches, brown sugar, and cinnamon in a medium sized bowl, and distribute evenly over the batter. Drop the rest of the batter by tablespoonfuls over the peaches, and bake for 25-30 minutes, or until the edges start to turn golden brown.

3. Whisk together the powdered sugar, water, and cream and drizzle half of the mixture over the warm bars. Allow to cool, cut into 3 inch squares, and drizzle over the remainder of the glaze.--

Stawberry Cake or Cupcakes

1 box moist strawberry cake mix
1 large box strawberry jello ( reserve about 1 tbsp for frosting)
4 eggs
1/2 cup vegetable. oil
1/4 cup strawberry juice
1 c sour cream
2 containers of frozen sliced strawberries or fresh (w/sugar added), thawed and blended to a puree. (save 1/4 c juice for frosting, I just used a strainer with the puree)

Mix cake mix, jello, oil, eggs, sour cream and strawberry juice (be sure to save enough for frosting). Add strawberry puree, mix well.Pour into 2 or 3 - 9" greased and floured round pans Bake at 325 in for 27-30 minutes. Do not overbake or cake will be dry.Remove cakes from pans while slightly warm and Cool cakes well before frosting.

Frosting:
8 oz cream cheese room temp
1/4 c butter room temp
1/4 strawberry juiceRed food coloring
1 tbsp strawberry jello mix
1 c powder sugar

Beat cream cheese and butter until creamy. Add sugar a little at a time til all is incorporated. Add strawberry flavoring and red food coloring and the strawberry juice and beat for 5 minutes to get frosting light and fluffy. Then I folded in 2 c prepared whip cream to make it a little lighter ( either heavy whipping cream beat to stiff peaks or cool whip)

Hershey Chocolate Cake (moist)

2 c. sugar
1 3/4 c. flour
3/4 c. cocoa
1 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
2 eggs
1 c. milk
1/2 c. veg. oil
2 t. vanilla
1 c. boiling water

Mix all dry ingred. add rest. add water last. Batter in thin!pour in greased and floured 9 by 13 pan.Bake 350 35-40 minutes

Posted by-Angie

Paula Deens 4 in 1 Cake

Crust:Mix 1 yellow cake mix with
1 egg and 1 stick of butter
Grease 9 by 13 pan press in bottom

Filling:8 oz. cream cheese (softened)
15 oz. can pumpkin-mix until smooth add
3 eggs
1 t. vanilla
1 cube melted butter
16 oz. box powder sugar
1 t. cinnamon
1 t. nutmeg mix and pour over crust & bake 40-50 min.Do not over bake. Center will be gooey.

*may substitue pumpkin for -crushed pinapple-1 c peanut butter-2 mashed bannanas

Posted by-Angie