Food Recipes ForumAnyone can register, Anyone can submit recipes.

INGREDIENTS

Muffins
• 2 cups canned peaches, drained (save juice)
• 4 cups flour
• 2 cups sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 eggs
• 3/4 cupoil
• 2 cups milk

Filling

• 8 ounces cream cheese
• 3/4 cup sugar
• 1 tablespoon peach juice
• 1 teaspoonalmond extract

Topping

• 1/2 cup sugar
• 1 teaspoon cinnamon

DIRECTIONS

1. Dice the drained peaches to about the size of peas; set aside.
2. In a large bowl, mix flour, sugar, baking powder and salt.
3. In separate bowl combine eggs and oil; then whisk in the milk.
4. Combine egg and flour mixtures; then fold in diced peaches.
5. For filling, beat cream cheese, sugar, peach juice and almond extract.
6. Fill greased muffin tins half full of batter; drop 1 teaspoon of the filling into each muffin cup of the batter and top with 1 1/2 tablespoons more batter.
7. For topping, mix cinnamon and sugar; sprinkle over muffins.
8. Bake in a preheated oven at 350° for 20 minutes.
9. Serve warm.

INGREDIENTS

• 1 (18 1/2ounce)boxbutter recipe cake mix
• 3 eggs
• 3/4 cup buttermilk
• 1/2 cup unsalted butter, room temperature
• 1 tablespoon vanilla extract
• 3/4 teaspoonalmond extract
• 1 (10ounce)package frozen sliced strawberries in syrup, thawed
• 4 cups heavy whipping cream
• 3/4 cup sugar
• 3 pints fresh strawberries, hulled and sliced

DIRECTIONS

1. Butter and flour 13×9x2 inch metal baking pan.
2. Using electric mixer, beat cake mix, eggs, buttermilk, and butter in large bowl until moistened, about 30 seconds, and then beat on medium speed 4 minutes.
3. Beat in both extracts.
4. Transfer batter to pan; and bake cake at 350 degrees until golden and tester inserted into center comes out clean, about 28 minutes.
5. Cool in pan on rack 20 minutes; turn cake out onto rack and cool completely.
6. Puree thawed berries with syrup in food processor; if using just-picked strawberries, disregard this step.
7. Beat cream with sugar in large bowl until peaks form.
8. Using serrated knife, cut cake horizontally in half; transfer bottom half of cake, cut side up, to platter.
9. Spread 1 cup strawberry puree over cake (puree will soak into cake); again, if using just-picked stawberries, disregard this step.
10. Arrange 1 1/2 cups sliced berries in single layer atop strawberry puree on cake.
11. Spread 2 cups whipped cream over strawberries.
12. Top with second half of cake, cut side down; spread remaining strawberry puree over top of cake or place a single layer of just-picked strawberries.
13. Spread remaining whipped cream over top and sides of cake.
14. Garnish cake top and sides with sliced berries.
15. Can be prepared eight hours ahead; refrigerate.

INGREDIENTS

• 2 cups plain fat-free yogurt
• 1 tablespoon horseradish
• 1 clove garlic, minced
• 1 shallot, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• salt
• pepper

DIRECTIONS

1. Line colander with cheesecloth.
2. Add yogurt and drain for at least 2 hours.
3. Add remaining ingredients to the yogurt cheese.
4. Mix well.

INGREDIENTS

• 1 tablespoon bacon drippingsor oil
• 1/2 lb ground beef
• 3 tablespoons minced onions
• 1 1/2 tablespoons flour
• 1 cup milk
• salt and pepper
• baking powder biscuits or cornbread or mashed potatoesor toast

DIRECTIONS

1. Heat bacon drippings or oil in a large skillet over medium-hi heat; add ground beef and onion and cook and stir, breaking meat into small crumbs, until meat and onions have browned, about 7 minutes.
2. Push meat to side of pan and drain off all but 1 1/2 tablespoons pan drippings; return to low heat and whisk flour into pan drippings until smooth.
3. Slowly add milk and stir until smooth.
4. Move meat back into center of pan and stir to coat with gravy; cook until thickened, season with salt and pepper to taste and serve over split baking powder biscuits, toast or corn bread or over mashed potatoes.

INGREDIENTS

• 4 ounces cream cheese
• 3 1/2 cups powdered sugar
• 1/8 teaspoonpeppermint extract (add a few drops more if desired)
• food coloring , of your choice (leave out if you want white mints)
• 3/4 cup granulated sugar

DIRECTIONS

1. Combine cream cheese, powdered sugar, and peppermint flavoring in large bowl, and stir until well-mixed.
2. If you wish to make different colored mints, divide dough into however many colors you desire; 1 drop of food coloring per 1/4 portion of mixture.
3. Knead until color is evenly distributed; knead in more powdered sugar if dough is sticky.
4. Roll dough into small balls, 1/2 inch.
5. Roll balls into granulated sugar.
6. Press into small molds or press down with bottom of a glass, thumb, or fork.
7. Immediately remove to waxed paper or non-stick aluminum foil to dry.
8. Chill, and then store in an airtight container.