Recipes from our hearth

i tsp. salt 1/3 cup milk 2 tsps. meited butter Grated rine 1 orange or 4 tsp. cinnamon Put undrained cherries and 3/4 cup sugar in large, deep skillet and bring to boil. Sift & cup sugar, flour, baking powder and salt. Add remaining ingredients and mix lightly. Drop from tablespoon into boiling mixture, making 4 to 6 dumplings: cover and cook gently 20 minutes. Serve warm. Makes 4 to 6 servings. Mrs. Everett Duggins CHERRY JUBILEE DESSERT 3 cup butter 14 cups powdered sugar tsp. almond extract eggs pound vanilla wafers crushed to crumbs 20 oz. can ready prepared cherry pie filling tsp. lemon juice cup heavy cream whipped BH Bien FH Cream butter and sugar until light and fluffy. 133 DESSERTS Add extract and eggs, one at a time, and continue creaming. Place half the crumbs in a 9 inch square pan. Spread creamed mixture over crumbs. Top with cherry pie filling. Cover with whipped cream and sprinkle with remaining crumbs. Chill for several hours. Makes 6 servings. Julia Snow CHERRY YUM YUM 3 cups graham cracker crumbs 13 stick margarine melted 1 8 oz. pkg. cream cheese 3/4 cup sugar 2 pkgs. dream whip 1 cup milk 2 cans cherry pie filling Mix crumbs and margarine together, put half of this in bottom of pan (large). Cream together sugar and cheese. Whip dream whip with milk. Combine with sugar and cheese. Place half of this mixture over cracker crumbs. Then spread the pie filling over this, put remainder of cheese and dream whip on the pie filling. Top with remaining cracker crumbs. Refrigerate overnight. Mrs. B. H. Fishel, Sr. Mrs. Everett Duggins FRESH PEACH PARADISE 2 cups Graham cracker crumbs 1 cup chopped pecans 1 stick margarine or butter 15 cups sugar ls tsps. almond extract 3 eggs i to 5 fresh peaches 134 DESSERTS Mix crumbs and nuts. Spread half of the mixture in the bottom of an 8 or 9 inch square pan. Cream butter until light and fluffy. Add sugar gradually and continue to cream. Add extract. Add eggs one at a time, beating well after each. Peel peaches and cut into thin slices. Spread a single layer over the mixture in the pan. Spread half the butter mixture over the peacnes. Repeat with remaining crumb mixture pressing down gently. Chill 24 hours. | Mrs. W. J. Gibson PEACH KUCHEN package 2 layer-size white cake mix cup flaked coconut, toasted cup butter or margarine 1 1b. 13 oz. can sliced peaches, drained (3 cups) Tosps. sugar tsp. ground cinnamon cup dairy sour cream slightly beaten egg HRI Rie Combine cake mix and coconut; cut in butter till mixture resembles coarse crumbs. Lightly press into bottom and 4 inch up sides of 13 x 9 x 2 inch pan. Bake at 350 degrees for 10 to 15 minutes. Arrange peaches over crust. Combine sugar and cinnamon; sprinkle evenly over peaches. Blend sour cream and egg, pour over all. Bake at 350 degrees just till sour cream is set, about 10 minutes. Makes 10 to 12 servings. Mrs. Barbara Davis STRAWBERRY YUM YUM 3 cups Graham Cracker Crumbs 135 DESSERTS 4 cup butter melted 1 pint sweetened frozen strawberries = cup sugar 1 8 oz. package cream cheese (Room temp. ) 2 packages Dream Whip 13 Tbsp. corn starch Mix graham cracker crumbs with melted butter and sugar. Use $ of this for crust in bottom of large baking dish or pan. Leave the rest for topping. Drain strawberries and add enough water to make 1 cup of liquid. Mix cornstarch with a little water put in strawberry juice and boil (stirring) until it thickens. Mix with strawberries. Let cool. Combine cream cheese with 2 packages of Dream Whip (prepared according to directions on pkgs.) spread this over top of berries. Top with remaining crumbs. Should be left in refrigerator for about 12 hours. Mrs. Johnny Davis CHERRY FREEZE DESSERT 1 can sweet condensed milk Juice of 2 lemons