Peach pie

Peach Pie
Pastry for double crust pie
5 cups sliced peeled fresh peaches
1 tablespoon lemon juice
1/2 teaspoon almond extract
1 cup sugar
1/2 cup quick-cooking tapioca
1/4 teaspoon salt
2 tablespoons butter or margarine
Line a 9 inch pie plate with bottom crust. Trim pastry to 1 inch beyond edge of pie plate; set aside. In a bowl, combine peaches, lemon juice and almond extract. Add sugar, tapioca and salt; toss gently. Pour into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil. Bake at 425 degrees for 20 minutes. Remove foil; bake for 20 to 30 minutes longer, or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Note:
Frozen peaches can be used if they are first thawed and well-drained.
Makes 6 to 8 servings.

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Maple glazed apple pie

Maple Glazed Apple Pie
Pastry for double crust pie
6 cups thinly sliced peeled tart apples, divided
1/2 cup sugar
1/4 cup packed brown sugar
1/2 cup crushed gingersnaps
1/2 cup chopped walnuts or pecans
1/4 cup butter or margarine, melted
1/2 teaspoon ground cinnamon
1/4 cup maple syrup
Line a 9 inch pie plate with bottom crust; trim pastry even with edge. Place half of the apples in the crust; set aside. In a bowl, combine sugars, gingersnaps, nuts, butter and cinnamon; sprinkle half over apples in crust. Top with remaining apples and sugar mixture. Roll out remaining pastry to fit top of pie; cut slits in pastry. Place over apples. Trim, seal and flute edges. Cover edges loosely with foil. Bake at 375 degrees for 35 minutes. Meanwhile, bring syrup to a gentle boil in a small saucepan. Brush hot syrup over pie and into vents. Bake, uncovered, for 20 minutes longer, or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Makes 6 to 8 servings.

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Tater tot casserole

Tater Tot Casserole
1 pound ground beef
1 onion, chopped
1 (10 1/2 ounce) can mushroom soup
1 cup evaporated milk
1/2 pound sliced American cheese
1 pound package frozen tater tots
In skillet, cook ground beef in small amount of water; drain. Place meat in bottom of a 12 by 8 inch baking pan. Sprinkle with onion. Stir together soup and evaporated milk; pour over mixture. Arrange cheese slices in dish on top with tater tots. Bake at 350 degrees for 1 hour.
Makes 4 to 6 servings.

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Moist chocolate cupcakes

Moist Chocolate Cupcakes
1 cup boiling water
1 cup mayonnaise
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup sugar
1/2 cup baking cocoa
2 teaspoons baking soda
Mocha Frosting (see below)
In a mixing bowl, combine water, mayonnaise and vanilla. Combine flour, sugar, cocoa and baking soda; add the mayonnaise mixture and beat until well mixed. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. Frost with Mocha Frosting. Store in the refrigerator.
Note:
Do not substitute light or low-fat mayonnaise for regular mayonnaise.
Makes about 1 1/2 dozen cupcakes.
Mocha Frosting
3/4 cup powdered sugar
1/4 cup baking cocoa
1/2 to 1 teaspoon instant coffee granules
Pinch of salt
1 1/2 cups whipping cream
Combine powdered sugar, cocoa, coffee and salt in a mixing bowl. Stir in cream; Cover and chill mixture along with beaters for 30 minutes. Beat frosting until stiff peaks form.
Makes enough frosting to frost a 2 layer cake or 1 1/2 dozen cupcakes.

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Spiced pineapple upside down cake

Spiced Pineapple Upside Down Cake
1 1/3 cups butter or margarine, softened, divided
1 cup packed brown sugar
1 can (20 ounces) sliced pineapple, drained
10 to 12 maraschino cherries
1/2 cup chopped pecans
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup buttermilk
In a small saucepan, melt 2/3 cup of butter; stir in brown sugar. Spread onto the bottom of an ungreased heavy 12 inch skillet or a 13 by 9 by 2 inch baking pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in center of each slice. Sprinkle with pecans and set aside. In a mixing bowl, cream together sugar and remaining butter. Beat in eggs and vanilla. Combine the dry ingredients; add to creamed mixture alternately with buttermilk, mixing well after each addition. Carefully pour over the pineapple. Bake at 350 degrees for 40 minutes for skillet (50 to 60 minutes for baking pan), or until a toothpick inserted near the center comes out clean. Immediately invert onto a serving platter. Cool before serving.
Makes 12 servings.

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Lasagna surprise

Lasagna Surprise
3/4 cup chopped onion
2 cloves garlic, finely chopped
2 tablespoons oil
2 (26 ounce) jars prepared pasta sauce
1 (16 ounce) container ricotta cheese or cottage cheese
1 (10 ounce) package frozen chopped spinach, thawed and well-drained
1 pound shredded Mozzarella cheese, divided
1/2 cup grated Parmesan cheese
2 eggs
1 (16 ounce) package lasagna noodles, cooked
Preheat oven to 350 degrees. In large pan, cook onion and garlic in oil. Add prepared pasta sauce. Simmer for 15 minutes. In bowl, mix ricotta cheese, spinach, 1 cup Mozzarella cheese, Parmesan cheese and eggs. In a 15 by 9 inch baking dish, layer 2 cups sauce, one-half of noodles, one-half of remaining sauce, spinach mixture, one-half of remaining Mozzarella cheese, remaining noodles and remaining sauce. Cover; bake for 45 minutes, or until hot. Uncover; top with remaining Mozzarella cheese. Bake for 15 minutes more. Let stand for 15 minutes before serving.
Makes 6 to 8 servings.

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Lazy daisy cake

Lazy Daisy Cake
2 eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons butter or margarine
Frosting:
1 cup shredded coconut
3/4 cup packed brown sugar
1/2 cup butter or margarine, melted
2 tablespoons half and half cream
In a mixing bowl, beat together eggs, sugar and vanilla on high until thick and lemon-colored, about 4 minutes. Combine flour, baking powder and salt; add to egg mixture. Beat on low just until combined. Heat together milk and butter in a small saucepan until butter is melted. Add to batter; beat thoroughly (batter will be thin). Pour into a greased 9 inch square baking pan. Bake at 350 degrees for 20 to 25 minutes, or until a toothpick inserted near the center comes out clean. Cool slightly. Combine Frosting ingredients; spread over warm cake. Broil about 4 inches from the heat for 3 to 4 minutes, or until the top is lightly browned. Cool in pan on a wire rack.
Note:
While the cake is under the broiler, watch the Frosting closely since it takes only minutes to brown and will quickly burn.
Makes 9 servings.

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