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Old 09-01-2012, 09:07 AM   #41
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Location: Finger Lakes of NY
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Thanks CW I can't wait to try this.
Here is one I make alot, some call it a cake sometimes when I make they call it a pie.
Its cooked in a pie dish- batter crust turn cake like.

This looks like alot of work but it isn't, batter turned into the crust.
It is very good
Peaches & Cream Cheesecake
Preheat oven 350
Grease bottom & sides of a 9" deep dish or 10" pie dish
Step 1-
3/4 cup flour
1 tsp baking soda
1/2 tsp salt
1 small pkg vanilla pudding mix ( not the instant one)
3 TBL soften butter
1 egg
1/2 cup milk
Combine, beat 2 mins and pour into prepared dish
Step 2:
1 - 15oz can sliced peaches drained & save juice
place peaches on top of the batter
Step 3:
1- 8oz pkg soften cream cheese
1/2 cup sugar
3 tbl of reserved peach juice
beat 2 min and spoon on top of peaches, leaving about
an inch of the edge of the batter
Step 4:
1 tbl sugar
1/2 tsp cinnamon
combine and sprinkle over cream cheese filling
step 5:
Bake 350 for 30-35 min until crust is golden brown
Filling will appear soft
cool
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Old 09-01-2012, 09:14 AM   #42
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Location: Rural Ottawa, Ontario
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Quote:
Originally Posted by letscook View Post
Thanks CW I can't wait to try this.
Here is one I make alot, some call it a cake sometimes when I make they call it a pie.
Its cooked in a pie dish- batter crust turn cake like.

This looks like alot of work but it isn't, batter turned into the crust.
It is very good
Peaches & Cream Cheesecake
Preheat oven 350
Grease bottom & sides of a 9" deep dish or 10" pie dish
Step 1-
3/4 cup flour
1 tsp baking soda
1/2 tsp salt
1 small pkg vanilla pudding mix ( not the instant one)
3 TBL soften butter
1 egg
1/2 cup milk
Combine, beat 2 mins and pour into prepared dish
Step 2:
1 - 15oz can sliced peaches drained & save juice
place peaches on top of the batter
Step 3:
1- 8oz pkg soften cream cheese
1/2 cup sugar
3 tbl of reserved peach juice
beat 2 min and spoon on top of peaches, leaving about
an inch of the edge of the batter
Step 4:
1 tbl sugar
1/2 tsp cinnamon
combine and sprinkle over cream cheese filling
step 5:
Bake 350 for 30-35 min until crust is golden brown
Filling will appear soft
cool
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That sounds really good. I do not eat pie (except for this pie!), cakes, cookies, candy, other sweets, but I do like making them for others. Thanks for sharing!
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Old 09-10-2012, 09:00 AM   #43
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CW - your pie recipe was great and it didn't even last a day!!
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Old 09-10-2012, 09:37 AM   #44
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Quote:
Originally Posted by letscook View Post
CW - your pie recipe was great and it didn't even last a day!!
Glad you liked it. I hide a piece in the spare fridge so I can have it for breakfast.
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Old 10-12-2012, 10:44 PM   #45
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This sounds good!

Quote:
Originally Posted by letscook View Post
Thanks CW I can't wait to try this.
Here is one I make alot, some call it a cake sometimes when I make they call it a pie.
Its cooked in a pie dish- batter crust turn cake like.

This looks like alot of work but it isn't, batter turned into the crust.
It is very good
Peaches & Cream Cheesecake
Preheat oven 350
Grease bottom & sides of a 9" deep dish or 10" pie dish
Step 1-
3/4 cup flour
1 tsp baking soda
1/2 tsp salt
1 small pkg vanilla pudding mix ( not the instant one)
3 TBL soften butter
1 egg
1/2 cup milk
Combine, beat 2 mins and pour into prepared dish
Step 2:
1 - 15oz can sliced peaches drained & save juice
place peaches on top of the batter
Step 3:
1- 8oz pkg soften cream cheese
1/2 cup sugar
3 tbl of reserved peach juice
beat 2 min and spoon on top of peaches, leaving about
an inch of the edge of the batter
Step 4:
1 tbl sugar
1/2 tsp cinnamon
combine and sprinkle over cream cheese filling
step 5:
Bake 350 for 30-35 min until crust is golden brown
Filling will appear soft
cool
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Old 10-12-2012, 10:44 PM   #46
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Thanks so much Whisk...will go check now

Quote:
Originally Posted by Whiskadoodle View Post
I made CWS Peach Pie this mornin’. That’s 2, count ‘em two, of her recipes of hers I have made in recent weeks.
I think this makes me Officially In Love. With her cooking. I hope we need not stop meeting like this. At least not soon anyway. And I have to reinforce, I am not one to follow recipes by the book real often.
This is a good recipe.
I used 4 ˝ peaches ( extra half = cook’s treat) while the pie baked.
Kylie I will dig out my favorite rhubarb pie recipe and post it separate in the Desserts section.

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Old 10-13-2012, 06:57 AM   #47
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ATK one time after many trials, found that if you remove most of the red flesh in the area where the pit is, you wont get as much juice in the bottom of your pie.
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