PEACH COBBLER

Ingredients:

1 1/2 cup self-rising flour
8 tablespoon (1 stick) butter
1/2 cup water
2 cup sugar, divided
4 cup peeled, sliced peaches
1 1/2 cup milk
ground cinnamon, optional

Directions:

Preheat oven to 350 degrees.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes. To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Servings: 8 to 10 servings
Prep Time: 15 min
Cook Time: 45 min
Difficulty: Easy

PINEAPPLE PIE

Pineapple Pie

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Ingredients:

1 can Eagle Brand Sweetened Condensed milk

1 large can crushed pineapple, drained

1 large cup Cool Whip, 8 oz. container, thawed

1/2 cup lemon juice

2 graham cracker pie crust

Method:

1. Mix ingredients together.

2. Pour half of the mixture into one pie shell, half into other.

3. Cover and refrigerate overnight.

Note: You may add 3/4 cup sugar if you like it sweeter.

VINEGAR PIE

Vinegar Pie

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Ingredients:

1 stick of butter

1 cup of sugar

2 eggs

1 tablespoon of vinegar

1 cup of nuts

2 pie shells

Method:

1. Melt butter

2. Beat in sugar

3. Add eggs

4. Add vinegar

5. Add nuts (pecans)

6. IMPORTANT NOTE: Add ingredients one at a time in order listed

7. Pour half of the mixture into one pie shell, half into the other

8. Bake in preheated 350 degree oven for 30 minutes

LEMONADE PIE

Lemonade Pie

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Ingredients:

1 6 oz. container thawed lemonade.

1 8 oz. container thawed Cool Whip.

1 can Eagle Brand Sweetened Condensed milk.

2 graham cracker pie crusts.

Method:

1. Mix the lemonade, Cool Whip, and condensed milk together.

2. Pour half of the mixture into one pie shell, half into the other.

3. Cover and refrigerate overnight.