Have desserts ....
Have laughter, discussions and seconds.
That is just what we did this weekend. Friends over, Easter candy out in dishes, Blackberry Grunt and Peaches and Cream Pie warm from the oven....
Somehow the clock propelled around it's face faster than a comet across the sky.
Seem great friends come with military families. With friends come some great recipes that were first tasted in Kadena, or Osan; perhaps Ramstein or Queensland. This peaches and cream pie hit my taste buds in Florida. Sunshine state lit up my curiosity and the 'chef' handed it over!
Now it is yours to share at your table. Enjoy!
Peaches and Cream Pie
3/4 c all purpose flour
1 t baking powder
1/2 t salt
1/2 c milk
1 pkg (3 1/4 oz) instant vanilla pudding
1 (1 lb 13 oz) can sliced peaches - or 2 pints canned peaches DRAINED
3 T drained peach juice
Combine first 6 ingredients in large bowl. Beat 2 minutes. Spray a 9" pie pan with Pam. Spread the mixture bottom and up the sides of the pie pan. Cover with the sliced peaches.
1 pkg (8 oz) cream cheese, softened
1/2 c sugar
3 T of reserved peach liquid
Beat 2 minutes and spoon over top of peaches.
Sprinkle with 1 T sugar and 1/2 t ground cinnamon over the cheese topping.
Bake in 350 degree preheated oven for 30 to 35 minutes or until the crust is golden brown. Filling will appear to be soft.
Peaches and Cream! It not only sounds right, but hits the sweet spot!