Page 73 - By His Hands We Shall Be Fed Test 2

PEACH DELIGHT

Jean Carver

2 C. self-rising flour 1 C. nuts
2 sticks butter

Mix together and spread in 9x12” baking dish. Bake at 375° for 15 to 20 minutes.

Second Layer:

1 8-oz. pkg. cream cheese, softened 1 8-oz. ctn. Cool Whip

2 1/2 C. confectioner’s sugar

Mix well and spread on crust. Refrigerate.

Third Layer:

4 C. canned peaches, sliced

Place evenly over second layer.

Fourth Layer:

1 C. sugar 4 T. peach gelatin

4 T. flour 1 C. water

Mix sugar, flour and gelatin well. Stir in water. Cook over medium heat until thick

and clear. Cool completely. Pour over peaches and refrigerate.

Flavor is better if allowed to set overnight.

APPLE PIE

Shirley Brown

4 C. sweetened apples 1 egg, slightly beaten

6 slices loaf bread 1 tsp. vanilla
1 1/2 C. sugar 1 T. flour

1 1/2 sticks butter or

margarine, melted

Into 9x13x2” size baking dish, put cooked, sweetened apples. Trim crust from

enough slices of bread to cover apples. Lay trimmed loaf bread on top of apples. Combine

sugar, melted butter or margarine, egg, vanilla and flour well and pour over loaf bread. Bake

at 400° until brown.

Other fruit can be substituted for the apples.

EASY COCONUT PIE

Fran Looney

1/2 C. butter 2 tsp. Lemon juice
3 eggs 1 1/2 C. sugar

1 1/2 C. coconut

Combine butter, sugar and lemon juice. Add eggs, 1 at a time. Add coconut. Pour into pie

shell and bake at 375° for approximately 45 minutes or until firm.