Friend Carol recently shared a recipe with me for Easy Apple Dumplings. She said they were really good and with apples ripening on the trees right now, it was a good recipe to have. The recipe is different, but back in 2017 I wrote a POST on Apple Dumplings that she had made for the Tasty Bunch.
The recipe Carol brought me inspired me to use fresh peaches instead of the apples. I have made the recipe three times and could easily make it three more times. I made a few additional changes from her recipe besides changes the apples to peaches. I also made the recipe smaller (8 servings), but you can double it if you want to serve more and make it in a larger pan.
If your peach is large, you can make it using only one peach. If it is smaller, I would suggest using 2 peaches. You can also add a scoop of ice cream, if you like.
Click here for a printable version of just the recipe.
EASY PEACH DUMPLINGS
1 (8 - oz) can crescent rolls
1 stick butter
1/2 cup brown sugar baking blend (or 1 cup regular brown sugar)
2 teaspoons vanilla
1 teaspoon cinnamon
6 oz diet 7 - Up or other lemon soda
1 large fresh peach or 2 smaller peaches
Preheat oven to 350 degrees F. Butter an 8 - inch round cake pan. Set aside.
Peel peach and cut in half to remove pit. Cut each half in half and then each quarter in half. (8 wedges.) (I cut two large peaches because the pitch split in half with the first one and I wanted to make sure none of it was left on the peach wedge so I cut two.)
Open can of crescent rolls and
place peach wedge (2 is using small peaches) on wide end and roll up roll.
Place in cake pan like spokes on a wheel.
Melt butter and stir in brown sugar, cinnamon
and stir until thickens. Add vanilla.
Remove from heat and spoon over the dumplings making sure you leave no spot uncovered.
Pour the soda in the middle and around between the dumplings. Do not pour the drink over the dumplings.
Bake for 30 minutes (45 min for doubled recipe) or until golden brown. Cool in pan on wire rack.
Serve warm with ice cream if you like or
just alone and enjoy the fresh peach.
Monday was the first day (officially) of Fall and it felt like Fall when I got up and the temperature was 58. I went out on the back porch and had to put my lap throw over my legs. Then I decided to make a cup of hot cocoa with our Keurig.
Because I knew I would be going in to the thrift shop (HPC Thrift Shop) Tuesday morning to "work" one of the registers, I started looking for something to make for the volunteers since I usually make whatever I am taking the day before. Everything I saw that made me take a second look was recipes that we normally make in the Fall.
I found this recipe for Grandma's Bran Muffins in my Amish Cooking cookbook. I needed bran flakes cereal so I started a grocery list. As my day progressed I decided I would not make them ahead of time, but just make sure I got up early enough yesterday morning to make them. That way, they would still be a little warm for them.
I should have checked my pantry because as it turned out I didn't have enough molasses and my husband Wayne had to go to the store and get another bottle for me. (He is good about doing that for me when I am making something and realize I don't have enough of an ingredient.)
According to the recipe it makes 48 muffins. I cut the ingredients in half but added more of the batter to the cups and filling them up to 3/4 full so I only got 15 muffins.
The volunteers really liked them and several came to ask me what the key ingredients were as they had been trying to decide. So cute!
Click here for a printable version of just the recipe.
GRANDMA'S BRAN MUFFINS
2-1/2 cups bran flakes, divided (1-1/4 cups)
1 cup raisins (1/2 cup)
1 cup boiling water (1/2 cup)
2 cups buttermilk (1 cup)
1 cup molasses (1/2 cup)
1/2 cup oil (1/4 cup)
2 eggs, beaten (1 egg)
2-3/4 cups flour (1-1/4 cup + 2 tablespoons)
2-1/2 teaspoons baking soda (1-1/4 teaspoons)
1/2 teaspoon salt (1/4 teaspoon)
Preheat oven to 400 degrees F. Grease muffin pans. Set aside.
In a medium bowl, mix 1 cup (1/2 cup) bran flakes, raisins, and boiling water. Set aside.
In a large bowl combine remaining ingredients.
(I combined the dry ingredients first.)
Stir in bran-raisin mixture.
Pour into muffin cups filling 3/4 full (they don't rise much with baking) and
I added a few raisins to the top.
Bake 20 minutes.
Remove muffins and place on rack to cool. (Run a knife around edges to help remove them.)
OK. How can you go wrong with chocolate + raspberries + cheesecake? Well, you just can't! Period or exclamation point. End of sentence. AND to top it off - the recipe makes TWO pies. WOW!!!!
Jean Smalls from West Boothbay Harbor, Maine called this recipe Two-Toned Cheesecake Pie, but I just couldn't leave it at that so I changed the title to be more descriptive.
Click here for a printable version of just the recipe.
CHOCOLATE-RASPBERRY CHEESECAKE PIE
1 cup fresh raspberries
1/2 teaspoon sugar
3 packages (8 ounces each) cream cheese, softened (I used 2 regular packages and 1 fat free package at room temperature.)
1 can (14 ounces) sweetened condensed milk (I used fat free sweetened condensed milk.)
1 teaspoon vanilla extract
4 eggs, lightly beaten
1 cup, (6 ounces) chocolate chips, melted and cooled (I used 60% dark cacao chips.)
2 graham cracker crusts (9 inches)
Preheat oven to 350 degrees F.
In a small bowl, combine raspberries and sugar; set aside.
In a mixing bowl, beat cream cheese until light and fluffy.
Gradually beat in condensed milk and vanilla;
mix well.
Add eggs; beat on low speed just until combined.
(Don't forget to scrape the sides of the bowl often.)
Divide cream cheese mixture in half (a little over 2-1/4 cups). Add melted chocolate to one portion;
beat on low just until blended. (Once again, don't forget to scrape the sides of the bowl.)
Pour half of the chocolate mixture into each crust. (Don't forget to use a rubber spatula to get every little bit of the mixture.)
Stir reserved raspberry mixture into remaining cream cheese mixture.
(If raspberries are not small, crush them so you have a good spread of the raspberries across the pie. I decided this after I started stirring the berries in so I just broke them up with the edge of the spoon on the side of the bowl. Will be easier to crush in bowl before you add them to batter.)
Spoon mixture over each chocolate layer.
Bake for 25 to 30 minutes or until center is almost set. (I did bake mine the whole 30 minutes.) Cool on wire racks for 1 hour.
Chill for 4 hours or overnight. Can garnish with chocolate curls and raspberries, if desired. (I just added a whole raspberry on each slice. My raspberries were fairly large.)
Store pies in the refrigerator.
I only go to the thrift shop to "work" on Mondays once a month. I used to have a conflict with the quilting group at church, Blankets of Hope, that meets on the second Tuesday of the month so I couldn't go on the second Tuesday and decided to go in on the day before. Just last month we changed our meeting time from the morning to the afternoon for Blankets of Hope which means I could go in the morning to the thrift shop. I considered it but decided I would stay with the Monday schedule because some of the volunteers I see on Monday don't volunteer on Tuesday. We have 200+ different volunteers at the shop.
Even though I only go once a month, the volunteers on Monday are happy to see me and what I have brought them to eat. It didn't take long for word to get out re this Banana Snack Cake and it was all gone an hour after I got there. Someone even left me a note on a napkin on the pan that said, "Yummy! Thanks!"
Click here for a printable version of just the recipe.
BANANA SNACK CAKE
1/2 cup shortening
3/4 cup packed brown sugar
1/2 cup sugar
2 eggs
1 cup mashed ripe bananas (2 to 3 bananas)
1 teaspoon vanilla extract
2 cups flour (all-purpose or whole wheat flour)
1 teaspoon baking soda
1 teaspoon salt
1/2 cup buttermilk
1/2 cup chopped nuts
FROSTING:
1/2 cup packed brown sugar
1/4 cup butter
6 tablespoons milk
2-1/2 cups powdered sugar
Preheat oven to 350 degrees F. Grease or spray a 9 x 13 - inch baking pan. Set aside.
In a mixing bowl, cream shortening and sugars.
Add eggs, one at a time,
beating well after each addition.
Beat in bananas and vanilla.
Combine the flour, baking soda, and salt;
add to the creamed mixture alternately with buttermilk. (Starting and ending with flour.)
Stir in nuts.
Pour batter in pan and
bake for 25 to 30 minutes.
Cool in pan on a wire rack.
For frosting, combine the brown sugar, butter, and milk in a saucepan over medium heat.
Bring to a boil and boil for 2 minutes stirring constantly.
Remove from the heat,
and cool to lukewarm.
Gradually beat in powdered sugar until
frosting reaches a spreading consistency.
Frost the cooled cake.
Preheat oven to 350 degrees F. Butter an 8 - inch round cake pan. Set aside.
Peel peach and cut in half to remove pit. Cut each half in half and then each quarter in half. (8 wedges.) (I cut two large peaches because the pitch split in half with the first one and I wanted to make sure none of it was left on the peach wedge so I cut two.) 
Open can of crescent rolls and
place peach wedge (2 is using small peaches) on wide end and roll up roll.
Place in cake pan like spokes on a wheel.
Melt butter and stir in brown sugar, cinnamon 
and stir until thickens. Add vanilla.
Remove from heat and spoon over the dumplings making sure you leave no spot uncovered.
Pour the soda in the middle and around between the dumplings. Do not pour the drink over the dumplings.
Bake for 30 minutes (45 min for doubled recipe) or until golden brown. Cool in pan on wire rack.
Serve warm with ice cream if you like or
just alone and enjoy the fresh peach.
