By: Margaret Strickland

FIRST LAYER:

2 cups self-rising flour

2 sticks margarine, melted

1 cup chopped nuts

Mix all the above ingredients together and spread in a 9x13” baking dish. Bake at 350º until lightly browned. Cool completely.

SECOND LAYER:

1 - 8 oz. pkg. cream cheese,

   softened

2-1/2 cups confectioners’

   sugar

1 - 8 oz. carton whipped

   topping

Mix the above ingredients together well and spread on top of the first layer. Refrigerate.

THIRD LAYER:

4 cups fresh sliced peaches

Place peaches evenly over the second layer.

FOURTH LAYER:

1 cup sugar

4 tbsp. flour

4 tbsp. peach jello

1 cup water

Mix sugar, flour and jello well; stir in the water. Cook over medium heat until thick and clear. Cool completely. Pour over peaches and refrigerate. The flavor is better if allowed to set overnight.

frosty orange creme layered dessert

2 cups orange sherbet or

   sorbet, softened

1 pkg. (8 oz.) Philadelphia

   Cream Cheese, softened

1 can (14 oz.) sweetened

   condensed milk

1/2 cup Orange juice

1 tub (8 oz.) Cool Whip

   Whipped Topping, thawed

Line 9x5 inch loaf pan with foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min.

Meanwhile, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Gently stir in Cool Whip. Spread over sherbet in pan.

Freeze 3 hours. To unmold, invert pan onto plate; remove foil.

old fashioned amish baked

oatmeal

4 cups water

2 cups old-fashioned oats

Pinch of salt

Bring water and salt to a boil and then add oats. Lower heat to a good simmer and cook for 5 minutes, stirring occasionally.

1 cup light brown sugar

1/2 cup butter

2 teaspoons baking powder

2 teaspoons vanilla

1/2 teaspoon cinnamon

2 eggs, beaten

1/2 cup half and half or

   heavy cream

Heat oven to 350º - melt 1 tablespoon butter in an 8x8 inch baking dish. Pour oatmeal mixture into dish and then bake 45 to 55 minutes uncovered. Allow cooling for about 1/2 hour and then serve warm OR room temperature with a dollop of whipped cream or Cool Whip (sprinkle a little fresh nutmeg) and fresh fruit.

Dr. White’s Famous Peach Ice Cream

By: Ruth Polk

4 quarts ice cream churn

4 eggs

2 cups whipping cream

2-1/2 cups granulated sugar

2-1/2 cups whole milk

   (or enough to fill the churn

   2/3 full)

3 Tbsp. vanilla flavoring

8 cups fresh peaches, pits

   removed, peeled, diced

   (about 10-12 good-sized

   peaches)

Combine the peaches and 1 cup of the sugar, and set aside (when the peaches absorb the sugar they don’t get icy according to Dr. White). Combine well in the churn the eggs, whipping cream and remaining sugar. Add enough milk to fill the churn two-thirds full and mix well. Add vanilla flavoring. Run the churn until the mixture begins to thicken. Stop the churn at this point and add the peaches. Churn to desired thickness and enjoy.

If you would like to share your recipes with the community, please send them to:

or you can email me at: gale@shelbyinfo.com