Category: Desserts

If you’ve never checked out Bakerella’s site , you need to.  So cute.
When she posted this recipe , I was intrigued.  It’s the peach cobbler recipe that so many people use, but with a couple of ingredients added to it.  Because I had all of them in my house, I decided to try it out.


Ingredients:


Start by pouring a can of sliced peaches (I used a 29 ounce can) into a 9×13 inch pan.  Don’t drain them!


Cut them into bite sized pieces.


Sprinkle a box of yellow cake mix over the peaches.


Cut 1/4 cup of butter or margarine into little pats and place them on top of the cake mix.


I just have to pause here and say that at this point I had such a powerful memory hit me.  I felt like I was 10 years old again, and my mom had just handed me a cake mix, a can of cherry pie filling, and a stick of margarine and asked me to make dessert.  I felt like I’d been transported back to her kitchen, and I was standing at the end of the counter making dessert in the midst of a large family emptying the dishwasher, setting the table, and preparing the meal.  The dessert I made looked just like this.  Wow, memory is a powerful thing.

The last two steps in Bakerella’s recipe are what made me want to try it.  Next you sprinkle 1 cup of brown sugar over the butter.


And finally, a cup of chopped nuts.  Bakerella used walnuts.  I used pecans.


Looks yummy!


Bake at 350 degrees for 40 minutes.  Remove from the oven.  It should look something like this.


How did my family (and the extra 12 year old boys we had on hand) like this recipe?


Judging by the speed with which it disappeared, it’s a keeper!  Personally, I really liked the crunch that the nuts brought to a dessert I’ve eaten many times.  It added a layer of texture and flavor that I enjoyed.  Thanks Bakerella!

My mother-in-law shared this recipe with me when I was newly married.

This crust is a great way to add some variety to a pie.  It works with pie recipes that require the crust to be baked in advance and the filling added after it’s been cooked and cooled.


First, crush 48 saltine crackers.  (That’s about 1 1/3 sleeves of saltines,  but I always count them because the recipe says to) Next, get 1 cup chopped pecans and one cup of sugar.


Combine them all in a bowl, and mix together.




In a small, deep bowl beat 3 egg whites and 1 teaspoon vanilla until the egg whites are stiff.   Fold into saltine mixture.




Make sure the egg whites are fully incorporated into the dry ingredients.


Press into a GREASED pie plate.


Bake at 325 for 30 minutes.


Remove from oven and let cool before filling.


When the crust is cooled, fill it with the filling of your choice.  We used a simple chocolate pudding this time, but you could use a banana cream filling, or coconut cream.  The key is to let the filling sit in the crust for a few hours before serving so that the filling has time to soften the crust.  YUM!