Wednesday, July 31, 2013

August 2013 Newsletter

Wow! Can you believe tomorrow is the first day of August? They say, "Time flies when you're having fun!" ...I must be having a lot of fun!

Hope this finds all doing well...know there are some recovering from major surgery, some hospitalized and others undergoing continual treatments.

Hugs and prayers to all, whatever your needs!
What Do I Want?

I want you to be happy...happiest with me!
I want to be all the needs in your life!
I want to fill your heart with feelings of wonder...and fulfillment!
I want you to be full of courage and hope...looking forward to each day!
I want you to have the type of friendship that is a treasure...
the friendship of trust and anticipation!
Anticipation of spending our lives together as one...forever friends!
To find the kind of love that is beautiful forever...
time together or apart!
I wish you contentment: the sweet, quiet, inner kind that
comes around and never goes away...that will awaken you each morning!
Of all the things I'll be wanting and wishing for, wherever I am
and whatever I will be the most intricate part!
There will never be a day in my life when
I won't be wishing I were with you...
whether it's in your thoughts, your heart or your arms!
I want us to be happy...happiest with one another!

July 26, 2010

RECIPES: Apples, Apricots, Peaches & Cream Cheese
Peach Gallette
1 refrigerated pie crust
8 oz. cream cheese at room temp
1/2 cup confectioner's sugar
4 Tbsp. cornstarch, divided
2 tsp. vanilla extract, divided
1 egg, separated
2 cups peeled, sliced peaches or fruit of your choice (Nectarines, Apricots, Berries)
2 Tbsp. sugar for sprinkling (I used Splenda)
Roll pie crust to form 13" circle. Place on baking sheet.
Cream together cream cheese, confectioner's sugar, 2 Tbsp. corn starch, 1 tsp. extract and egg yolk.
Spread on crust leaving 2" edge. Toss together fruit, 2 Tbsp. cornstarch and 1 tsp. vanilla extract.
Spread over cream cheese mixture. Fold edges of crust up toward center in rustic manner.
Brush with egg white and sprinkle with sugar. Bake at 350 for 30-35 minutes until golden.

It's called Naked as it doesn't have a prepared crust.
Naked Apple Pie
1 egg, beaten
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 Tbsp. dark rum
1/2 cup flour
Pinch of salt
1 teaspoon baking powder
2 apples, pared and sliced
1/2 cup pecans or walnuts, chopped
Sift flour with baking powder. Put all ingredients into a bowl and
mix well. Spread mixture into a greased 9-inch pie plate and bake at
350 degrees F for 30 minutes.

from Becky (decolady)


2 cups red or green bell pepper strips
2 cups cider vinegar
1/4 cup (or more, depending on taste) chopped fresh jalapeno peppers
1 cup dried apricot halves, slivered
6 cups sugar
3 oz. liquid pectin

Combine pepper strips, vinegar and jalapeno peppers in a blender or food processor.
Pulse until small chunks remain.
Combine with apricot slivers and sugar in saucepan; bring to a boil.
Boil and stir 5 minutes. Remove from heat; skim off any foam.
Cool 2 minutes; stir in pectin. Pour into sterilized jars; seal at once.
(If desired, process in boiling water bath 15 minutes). Makes 6 1/2 cups.

Mom's Apple Cobbler

1/2 cup butter or margarine
2 cups sugar
2 cups water
1 1/2 Martha White® Self-Rising Flour
1/2 stick Crisco® All-Vegetable Shortening Sticks
OR 1/2 cup Crisco® All-Vegetable Shortening
1/3 cup milk
2 cups peeled, finely chopped apples
1 teaspoon ground cinnamon

Preparation Directions
1. HEAT oven to 350ΒΊ F. Place butter in a 13 x 9-inch (3-quart) baking dish; place in oven to melt. Combine sugar and water in medium saucepan; heat until sugar dissolves, stirring frequently. Set aside.
2. PLACE flour in medium bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Add milk; stir with fork just until mixture begins to pull away from sides of bowl.
3. KNEAD dough on lightly floured surface just until smooth. Roll out dough to a 12 x 10 x 1/4-inch rectangle.
4. COMBINE apples and cinnamon in medium bowl; stir to mix. Sprinkle apples evenly over dough. Beginning with long side, roll up jelly-roll fashion. Cut into 16 slices. Arrange slices in baking dish over melted butter. Pour sugar syrup carefully around and over rolls. (This looks like too much liquid, but crust will absorb it.)
5. BAKE 40 to 45 minutes or until golden brown. Cool 15 minutes before serving.
6. Drizzle with glaze.

2 cups confectioner's sugar
1 tsp. vanilla extract
3-4 Tbsp. milk for consistency
Peaches and Cream Cake
A wonderful cake made with canned peaches, cream cheese and instant pudding mix.


3/4 c. self-rising flour
1 pkg. cheesecake or vanilla instant pudding mix (3.4 ounce)
3 tbsp. butter, softened
1 egg
1/2 c. milk
1 lg (about 28 ounces) can sliced peaches, drained (*** save 3 TBL juice for topping)
8 oz. cream cheese, softened
1/2 c. sugar
1/4 teaspoon cinnamon mixed with 1 1/2 teaspoons sugar


Mix together first 5 ingredients. Spread in lightly greased (deep) pie plate or casserole.
Arrange peaches over batter.
Beat the cream cheese, sugar and 3 tablespoons peach juice for about 2 minutes. Spread over peaches, leaving a 1-inch border.
Sprinkle cinnamon-sugar over cream cheese mixture. Bake for 35 to 45 minutes in 350 degree preheated oven. Cool and refrigerate


Maple Cream Treats
I've made these for years, lost the recipe...but this is my rendition.

1 can Hungry Jack flaky biscuits (10)
8 oz. cream cheese, softened
1 cup confectioner's sugar
1 cup shredded coconut
1 tsp. vanilla extract
1 cup maple syrup
1 stick butter melted
1 cup chopped pecans

In 11x7 baking dish, melt butter...add syrup and pecans. Separate and roll each biscuit into 5" round.
Mix cream cheese, confectioner's sugar, coconut and vanilla. Put heaping spoonful in center of each
biscuit round. Fold sides over to cover filling. Place in syrup mixture seam side down. Bake in 350 preheated
oven for 20-25 minutes until golden. Let stand for 10 minutes and invert on
serving platter.

Paula aka mecookin


  1. I just printed about 20 recipes from your site and thought I'd leave a comment letting you know. Your recipes sound delicious! And a little different from our usual fare, which is exactly what I was looking for. So thank you for sharing your expertise:)

  2. Thank you, I hope you enjoy them! I love sharing recipes!

  3. Looking back, I was thinking of the Apricot Pepper Jelly...although, I got the recipe from originally came from another online friend, Julie that lives in the Apricot capital of the world! 😁