Peach Cake

1 large can sliced peaches, drained and mashed (I used 2 regular cans since that is all I had at the time) You could also use fresh peaches.
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda

Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes.

ICING:
3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut (I used a little more than a cup of coconut)
1 cup nuts

Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake.

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PEANUT BUTTER CAKE WITH PEANUT BUTTER FROSTING

2 & 1/4 CUPS ALL PURPOSE FLOUR
2 CUPS LIGHT BROWN SUGAR (packed)
1 CUP PEANUT BUTTER
1/2 CUP BUTTER (room temperature)
1 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
1 & 1/4 CUPS MILK
2 TEASPOONS VANILLA EXTRACT
3 EGGS

Preheat your oven to 350 and grease and flour a 10 x 15 cake pan. In a large bowl, mix the first 4 ingredients with an electric mixer; blend at low speed until crumbly. Add the next 5 ingredients and blend at low speed until everything is wet, then beat at medium speed for 3 minutes.

Pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes or until the toothpick test comes out clean.

Let the cake cool (in the pan) for 10 minutes, then spread the frosting on the hot cake (recipe follows) and sprinkle one cup of mini-chocolate chips over the frosting.

PEANUT BUTTER-HONEY FROSTING

1/2 CUP PEANUT BUTTER + 2 TABLESPOONS HONEY + 1 TEASPOON VANILLA EXTRACT + 2 CUPS POWDERED SUGAR + 4 to 5 TABLESPOONS MILK

Warm the peanut butter and honey in the microwave just until it gets soft and easy to stir, then add everything else and beat until smooth. Spread over hot cake and sprinkle with one cup of mini-chocolate chips.

NOTE: You might like to double the frosting — but still only use one cup of mini-chocolate chips.

Cookie Dough Dip

I’ve got to try this!

Ingredients

• ½ cups Butter
• ⅓ cups Brown Sugar
• 1 teaspoon Vanilla
• 1 block (8 Oz. Block) Cream Cheese, Softened
• ½ cups Powdered Sugar
• ¾ cups Chocolate Chips

Preparation Instructions

Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla.

Cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in brown sugar and butter mixture. Mix until combined. I added the chocolate chips at this time so the mixer could break them up into pieces. You can so that, or just fold in the chocolate chips.

Garnish with additional chopped chocolate. Serve with fruit, cookies, crackers, pretzels or a spoon.

 

Chubby Tate’s Chocolate Chip Cookies

This cookie is for the thicker, softer, chewy chocolate chip lover. This is the kind of cookie I love to eat warm, when the chips are still melting. Keep a bag of these in the freezer and microwave a couple at a time for a just out of the oven tasty snack. Try it with a variety of different ingredients including raisins, chocolate chips and walnuts; white chocolate, apricots and pistachios or even peppermint candy and chocolate chips.

Ingredients

• 2 ¼ cup all-purpose flour or bread flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• ¾ cup salted butter, softened
• 1 cup dark brown sugar, packed
• ½ cup sugar
• 1 Tablespoon corn syrup
• 2 teaspoons vanilla
• 1 egg yolk, 1 egg
• 2 cups chocolate chips

Preparation

Step 1

Preheat oven to 325 degrees. Line two sheet pans with silpat or parchment paper.

Step 2

In a small bowl, mix flour, baking soda and salt. Set aside.

Step 3

In a large mixing bowl, combine butter, brown sugar and sugar. Mix till combined.

Step 4

Add corn syrup, vanilla, egg yolk and egg. Mix till combine. Scrape down bowl.

Step 5

Add flour mixture and mix till just combined.

Step 6

Stir in chocolate chips.

Step 7

Using an ice cream scoop or two tablespoons, drop cookie dough onto prepared sheet pans, 3 inches apart.

Step 8

Bake for 18 minutes, or until golden brown.

Tip from Tate’s

You can scoop out all the cookies and bake right away, refrigerate and bake the next day, same time and temperature or freeze the scooped out dough on a sheet pan, then bag them in a Ziploc bag to bake a few at a time, directly from the freezer, but bake at 325 degrees.

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Strawberry-Banana Cheesecake Salad

This just looks Yummy!!

Stir together:

1 bag of miniature marshmallows
16 oz of vanilla yogurt
1 regular size tub of cool whip
1 package of nobake cheese cake filling

Stir in
1-2 containers of sliced up strawberries
3-4 sliced up bananas

Other fruits can be substituted or added as desired

Best served chilled and same day due to nanner discoloration 

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