Peach Almond Bars recipe.

Hello everyone.  This past week I made Peach Almond Bars.  This was a very simple recipe.


                                               Peach Almond Bars

Recipe:

1 tube of refrigerated sugar cookie dough
1 (18 oz) jar peach preserves
1 1/2 c slivered almonds
4 egg whites
1/2 c sugar

Preheat oven 350 degrees.  Let sugar cookie dough sit out for 5-10 mins. then press into a 13 x 9 greased pan.  Bake for 12 - 15 minutes until lightly browned.  Spread preserves over crust and sprinkle with 3/4 c almonds.
Meanwhile in a large bowl beat egg whites on medium speed til soft peaks form.  Add sugar gradually 1 T at a time continue to beat til all sugar incorporated.
Spread egg white mixture over bars, sprinkle with remaining almonds.  Bake another 20 - 25 minutes til lightly browned.  Cool.  Cut into bars.  Keep refrigerated.  Makes 24 bars


Let me know if you try this recipe or if you ever made them.  Leave comments below.

Prayerfully yours,
Cheri

Til next week.

Happy Mother's Day !

Hope you have a blessed Mother's day today!  This past Wednesday for our church's coffee bar I made Boston Cream Cake...recipe below.  Our women's studies is on the book Kingdom Woman and this week's chapter 3 was how God wants our excellence in all we do, no matter what our job and not to be caught up in the world's view of what success is...money, fame, prestige, status....if blessed with any of this just remember to give God all the Glory for having the life we do have.

Here's a picture of the Boston Cream Cake

                                                        Boston Cream Cake

Ingredients:

1 yellow cake mix
2 3/4 cold milk
1 package (5.1) instant vanilla pudding
1 (16 oz) jar hot fudge ice cream topping
24 maraschino cherries

Directions:

Prepare yellow cake in a 13 x 9 pan follow directions on back of box.   Cool cake when done.
In a large bowl whisk milk and vanilla pudding until thick.  Chill 30 mins.  Cut cake into 24 pieces then cut each square in half, put a layer of pudding on bottom half and cover with top.  Arrange on serving tray and fill each one with pudding.  When done, put a spoonful of hot fudge ice cream topping on each piece of cake followed by a maraschino on top.  Refrigerate until serving.  Enjoy!


Hope you enjoy this recipe.  It is truly easy to make and really tastes great.

Enjoy your mama today...I sure miss my mom.  She's been with the Lord since 2005 and I miss her terribly.  We do not know how long we are here...life is short.

Please let me know in comments if you make this recipe and how you liked it.  Leave any comments and let me know if you need me to pray for you.

God Bless You

Prayerfully yours,

Cheri

Here's the recipe for Pistachio Cake...enjoy!

I am posting this weeks recipe below for Pistachio cake.  Everyone liked it last night.  I bake at least 2 different desserts for Wednesday evening bible study.   I am always looking for new recipes.             

PISTACHIO CAKE

Ingredients:

1 package of white cake mix

1 (3.4 oz) instant pistachio pudding mix

1 c lemon-lime soda

1 c canola oil

3 eggs

1 c chopped walnuts (optional)  (I did not use this time)

Frosting:

1 1/2 c cold milk

1 (3.4 oz) instant pistachio pudding mix

1 (8 oz) cool whip thawed

  

1/2 c toasted chopped pistachios  Put chopped pistachios on a cookie sheet in a 425 degree oven, stir and watch they do not burn. About 4 mins or so.

Directions:

Preheat oven 350 degrees.  Grease a 13 x 9 pan.  Mix the first 5 ingredients and beat on low speed for 30 secs. then on medium speed for 2 minutes.Stir in walnuts.  Pour in prepared pan and bake 30 - 35 mins til done in center check with toothpick.

Cool cake.

Meanwhile mix milk and pudding with a whisk til thickened....then fold in thawed cool whip.  Spread on cooled cake, sprinkle with toasted pistachios and refrigerate until ready to serve.  24 servings.

Let me know if you make this or have a different version.  Please leave comments or questions.  Also if you need any prayer let me know.  Til next week.

Prayerfully yours,

In His name.

Cheri

Happy Easter!

This past week I made Apple Spice Cookies.  I am posting a picture and the recipe.  We started our new women's bible study on the book by Tony Evans "Kingdom Woman"  I believe it will be a blessing to all of us and help us grow in our faith, becoming stronger women in the Lord.

Here's a picture of the cookies

Ingredients

1/2 c shortening

1 1/3 c brown sugar

1 egg

2 c sifted all purpose flour

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ground cloves

1/4 tsp nutmeg

1 c chopped walnuts

1 c finely chopped apples

1 c raisins

1/4 c milk

Frosting

1 1/2 c sifted confectioner's sugar

1 T butter

1/2 tsp vanilla

2 1/2 T milk or half n half

Directions

Heat oven 350 degrees  Makes 2 dozen

Beat shortening and brown sugar til fluffy then add egg and blend.

In separate bowl mix flour, baking soda, salt, cinnamon, cloves and nutmeg.

Stir half dry ingredients into creamed mixture. Stir in apples, nuts and raisins, milk then add remaining dry ingredients.  Mix well.

Drop tablespoon full onto ungreased baking sheet.   Baking 10-12 minutes.

For frosting mix confectioner's sugar, butter, vanilla and enough milk or half n half to make a glaze.

Drizzle onto warm cookies.

Hope you have a great week.  Any questions or comments enter below.

Prayerfully yours,

Cheri

Stepping out in faith!

Today I am starting a blog to reach out to anyone who loves to bake.  I have been blessed with a ministry at my church, where I bake every Wednesday for our coffee bar.  My husband Chuck makes the coffee and I make the baked goods.  Then when the bible study is over, everyone comes out to fellowship.  I have been doing this for several years now and have prayerfully considered sharing pictures and my recipes that I make each week.

A few weeks ago I made a punch bowl cake as pictured below.

Punch Bowl Cake        

Ingredients:

1 yellow cake mix

2 (5 oz) instant vanilla pudding mix

5 cups of milk

6 bananas

2 (21 oz) cans cherry pie filling

2 (20 oz) crushed pineapples drained

1 (16 oz) frozen whipped topping..thawed

1/4 cup chopped walnuts

12 maraschino cherries drained

Directions

1. Bake cake mix according to package directions for 2 layers or one 13 x 9, let cake cool.
2. Prepare the pudding according to package with the 5 c. milk using a whisk til thickened.
3. In a large punch or trifle bowl, start with one layer of the cake or 1/2 of 13 x 9, cut into pieces on bottom of punch or trifle bowl.  Spread with half of the pudding, then slice three bananas over the pudding. Then layer 1 can drained crushed pineapple, following with one can of the pie filling, half of the coconut and next half of thawed whipped topping.
4. Repeat in the same order with the remaining ingredients.
5. Top with remaining whipped topping, then sprinkle with chopped walnuts and decorate with maraschino cherries. Chill and serve.  Serves 16 - 20.

I hope you enjoy and I will see you soon.  If you have any comments or ideas or need prayer let me know.  

Thanks for stopping by.

Prayerfully yours,

Cheri

Phil 4:13