Peaches and Cream Muffins

Oh my! When we were visiting Griffin the last week my grandmother made a run over to Dickie's Peach Orchard. She brought me back a large box of peaches which I brought home and sat right in my kitchen floor. I have had such a busy, busy week and it didn't occur to me to " do something" with them. So today when I started peeling and slicing they were overly ripe!

I managed to salvage about 1 quart and 2 cups that my sweet husband had not refrigerated. A couple of Internet searches later and I found an easy peaches and cream muffin recipe. Now I never prepare anything exactly from a recipe....so here is my version! Trust me, you will love this!!!!!

Peaches and Cream Muffins

2 cups Self Rising Flour
1 cup sour cream
1 stick melted butter
2 tablespoons vanilla
2/3 cup sugar
2 tablespoons Agave Nectar
2 cups diced peaches w/ juice

Preheat oven to 350 and grease or line muffin pan.

Mix in a large bowl flour, sugar, sour cream , butter, vanilla, agave nectar, stir lightly, fold in peaches and juice until just mixed.

Bake for 20 - 30 min or until golden brown.

Serve warm!!! I would add some vanilla ice cream on the side if I had any.

I generally only use fresh, or fresh frozen peaches, the flavor is better than canned. Enjoy!!!!

Searching the Family Tree

I know, I know this isn't a recipe! I am not done with the recipe box either, but I find that I phase projects like this. I fully intend to get back to loading recipes everyday :)

I started this whole project in an effort to make all the recipes available to all the family, so I will most definitely finish that one day.....

Right now I am heading down another path. It started when my son begin working on his genealogy merit badge in boy scouts, I became curious about all the many, many things I do not know about our family history. So for now my obsession is searching out information.

I know it sounds so silly, but when someone says, " Oh, so and so is working on that, call them. They have all the information." I think to myself, "No!" I don't want to just have the work someone else has done, I want to do my own research. I want to uncover the stories, not just names and dates and places of birth, death, marriage.

I am such a crazy romantic at heart that I want to know all the family stories, and the sad thing is most of the people who know those stories are no longer with us.

I will let you in on a little secret that I found, Gertrude Glover and Albert Franklin Cook lived together before they got married!!!! I know shocking isn't it???? Actually not very, it turns out that Daddy Cook worked on Franklin Glover's farm and it was to far to commute so he was a boarder. Now if I only knew all the juicy details of how Gertrude Glover became Mama Cook :)

Hey if you know those details, let me know !!!!

Love to all of you,

Jennifer

Sour Cream Pound Cake

sift All Purpose Flour 3 times, then measure 3 cups
6 eggs
2 sticks butter
1 tsp vanilla
1 tsp lemon flavoring
3 cups sugar
8 oz sour cream
1/4 tsp baking soda

Cream together sugar, butter. Add eggs one at a time, then lemon and vanilla flavorings. Alternate adding 1/3 cup each sour cream and flour slowing mixing well between each addition, add baking soda to the last 1/3 cup of flour.

Bake in a greased bundt pan at 325 degrees for 1 1/2 hours

Tea Cakes

2 eggs
1 cup sugar
3 tbs milk
1/2 cup butter

Cream all together and add enough flour to make a dough that will roll easily. Bake in 375 oven until lightly golden.

Crock Pot Mac and Cheese

1 8 oz box Macaroni
1 12 oz can evaporated milk
1 1/2 cup whole milk
1/4 cup melted butter or margarine
2 eggs
1tsp salt
2 cups sharp cheddar cheese shredded
2 cups med cheddar cheese shredded

Grease the inside of your crock pot. Cook and drain macaroni, mix all ingredients and put in the crock pot on low for 3 1/4 hours.

German Chocolate Cake

1 package sweet chocolate
1/2 cup boiling water
1 cup margarine
2 cups sugar
4 egg yolks
1 tsp vanilla
2 1/2 cup flour
1 tsp soda
1/2 tsp salt
1 cup buttermilk
4 egg whites beaten

Melt chocolate in 1/2 cup boiling water. Cool. Sift together flour, soda and salt and set aside. In a separate bowl cream together butter and sugar, add egg yolks to butter and sugar one at a time, beating mixture between each yolk. Add vanilla and chocolate, mixing well. Alternating add flour mix and buttermilk to the wet ingredients. In a separate mixing bowl beat room temperature egg whites until stiff peaks. Fold stiffly beaten egg whites into the cake mix and bake in 3 separate cake pans for 35-40 minutes @ 350 degrees.

Coconut Pecan Frosting:

1 cup evaporated milk
1 cup sugar
1/2 pound margarine
1 tbsp vanilla

Combine all ingredients and cook over medium heat for 12 minutes stirring constantly until thick, add 1 can tender flake coconut and 1 cup chopped pecans, beat into existing mixture until cool enough to use as frosting.

Mississippi Mud Cake

2 Cups sugar
2 Sticks of butter
4 eggs
1 1/2 cups plain flour
1/2 cup cocoa
1 1/2 cups chopped pecans
Dash of Salt
1 tsp vanilla

Cream sugar and butter together. Add eggs and blend well. Add remaining ingredients and mix well. Pour into a greased and floured pan. Bake @ 350 degrees for 35 minutes. When the cake is done, immediately cover the top of the cake with miniature marshmallows. Do not remove cake from pan. Pour icing over marshmallows after the cake cools.

Icing:
1 box confectioners sugar
1/3 cup cocoa
1/2 teaspoon vanilla
6 tablespoons milk

Sift sugar and cocoa together, then add other ingredients and blend well. Pour over marshmallows.