Peach Dessert

When I was a child, my family was very involved with our church, the United Methodist Church of Christ in Wisner, NE. This church is a combination of two faiths – the United Methodist Church and the United Church of Christ. I guess that’s what happens when you live in a small town and you are trying to build a new church. The only thing that was really different about our church was the fact that we used the UMC and UCC hymnals each for six months of the year. One of the churches uses the word Holy Spirit and the other says Holy Ghost. I guess that makes sense why they two churches got along.

Like I said, my family was at church every Sunday (and many times in between). My sister did the music for Sunday School and learned how to play the organ in junior high. Marge Holland was our church organist. Stephanie learning how to play allowed her to take a few Sundays off, at least until my sister went off to college. Marge and my mother were on the Funeral Committee together. Whenever there was a funeral, the committee was responsible for preparing the post funeral meal. Today’s recipe comes from a dish that Marge had the committee make for a funeral. My mother loved this dish so much she also made it for my family.

For years, my mother and sister have been talking about this recipe. Unfortunately, my mother hasn’t been able to find it. She swears it got lost when we moved to Wayne 21 years ago. My mother was craving it so much lately she decided to write Marge to see if she could get a copy. Although my mother probably hasn’t seen Marge since we moved, my sister just saw Marge a few months ago. Stephanie, my nephew, and my father went to our old church on Father’s Day to see Pastor Scott Evans last service at that church. He had been the pastor since the year my sister was confirmed. Ironically, Marge had the recipe out to make it for her granddaughter so she shared the recipe immediately with my mother.

Last weekend, my mother scanned and emailed me a copy. It was my first time preparing it so I called me my mom with a few questions. But as soon as I added the peach Jello, I recognized the smell that had filled our 70s yellow/orange/green kitchen as a child. I hope you enjoy this recipe as well.

Kitchen Klatter Peach Dessert by Marge Holland

1/2 c. butter
1 c. flour
1 T. sugar
1/4 c. chopped walnuts
1 tsp. butter flavoring

1 c. pureed fresh peaches
3 T. cornstarch
1 c. sugar
1 T. lemon juice
1/2 c. water
1/4 tsp. almond flavoring
1 box of peach Jello (3 oz.)
3. c. diced fresh peaches (prepared with Fruit & Fresh)

Mix crust ingredients to a crumble and pat into the bottom of a 9 x 9 glass baking dish. Bake at 350 degrees for 10 minutes. Allow to cool.

Combine 1 c. mashed peaches with cornstarch, sugar, lemon juice, water, and flavoring. Cook over a moderate heat (can be done in the microwave) until thick and clear. Stir in peach gelatin. Set aside to cool. Prepare sliced fruit using Fruit & Fresh. Add fruit to gelatin as it begins to thicken and spoon all into crust. Chill. Serve with whipped cream, if desired.


  • I let the butter sit out of the fridge for about 30 minutes before making the crust.
  • I didn’t want to buy butter flavoring so I made it without. I think it was fine without it.
  • I don’t like nuts so I finely chopped them in a food processor.
  • I used about four peaches to make this recipe. One big peach was pureed in a food process. The other three were diced. I removed the skins from all of them.
  • I used Sugar Free Jello.
  • Fruit and Fresh is located in the grocery store by the canning supplies. I only used it only on the peaches I didn’t cook.
  • The recipe can be made in a pie plate or a square baking dish. Just double it if you want to make a 13 x 9 pan.

Raspberry Brownies

When I was a kid, my family never bought raspberries. I always thought it was because my sister or myself was allergic. As an adult, it’s a flavor I love. You can usually get a pint on sale now for $2 or $2.50 but you better eat them quickly because they are definitely a fruit that gets moldy fast.

I ran across today’s recipe in a summer issue of Parade magazine (in the Sunday paper). Although I thought the brownies were good, I actually think I would have enjoyed this recipe better it I had made chocolate brownies with chocolate frosting and garnished with fresh berries. But perhaps that is just a sign of what a true chocoalcoholic I am.

Raspberry Brownies

1 package of brownies
1 package of instant chocolate pudding mix
3 eggs
1/4 c. water
1/2 c. vegetable oil
1 c. raspberry jam
1/2 pint fresh raspberries

Grease a 9 x 13 pan. In a large bowl, combine brownie mix, pudding mix, eggs, water, and oil. Pour into pan. Drop spoonfuls of jam into batter. Swirl using a table knife. Bake for 28 minutes or until down. Cut into 24 brownies and top with raspberries.

Makeover Cheddar Biscuits

In the August/September 2012  issue of Taste of Home’s Healthy Cooking, I saw a recipe for a healthier version of Red Lobster’s Cheddar Bay Biscuits. According to the magazine, 1.1 million biscuits are served every day at Red Lobster. Although I have only eaten at this restaurant once, I got excited thinking about the biscuits they serve at The Bristol (one of my favorite restaurants which serves seafood). They don’t taste exactly like the biscuits I was thinking of but I hope you enjoy this lower calorie/lower fat version of a classic recipe.

Makeover Cheddar Biscuits

1 c. all-purpose flour
1 c. cake flour
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. garlic powder, divided
1/4 tsp. baking soda
4 T. cold butter, divided
1/3 c. finely shredded cheddar cheese
1 c. buttermilk
1/2 tsp. dried parsley flakes

In a large bowl, combine the flours, baking powder, salt, 1/4 tsp. garlic powder, and baking soda. Add 3 T. butter to mix and crumble with a fork. Stir in cheese. Then, add buttermilk. Drop spoonfuls on a greased baking sheet. Bake at 425 degrees for 10-12 minutes. Melt remaining butter with garlic powder and parsley. Brush over warm biscuits.

Nutrition Facts: (Recipe make 15 biscuits) 1 biscuit equals – 106 calories, 4 grams of fat (3 saturated fat), 11 mg. cholesterol, 233 mg. sodium, 14 g. carbs, trace of fiber, and 3 g. protein.

Breakfast Pizza

I’m sure you were all starting to wonder if I dropped off the grid or had given up writing this blog. I assure you, neither is the case. One of my favorite things to do it try new recipes and share them with others. Part of the reason I haven’t been writing for awhile is because work became quite consuming.

I work for the Greater Kansas City Affiliate of Susan G. Komen for the Cure. Our biggest fundraiser was last weekend. The 19th Annual Susan G. Komen Kansas City Race for the Cure is Kansas City’s largest race (nearly 21,000 participants) and one of the top fundraisers in the city (over $1 million). With a staff of eight, that means LOTS of extra hours this time of year. And even then, we still couldn’t pull it off without our amazing team of volunteers. Working 7 days a week at 12-14 hour days which often included writing new content, I barely had time to do laundry let alone the creative energy to write a blog. In fact, I think I bought Chipotle for lunch four times the week before Race because I wasn’t even allowing myself enough time to cook meals. I guess that is better than constant midday snacking on Twizzlers, M&Ms, and coffee. But I am very proud of the fact I still made it to the gym for 30 minutes of cardio every day!

Tonight, I am sharing a recipe from Wayne, NE County Cookbook – Roostin’ in Wayne 1884-2009. This is one of the new recipes I did manage to try one morning. I was able to throw it in the oven while getting ready. The original recipe calls for it to be baked on a pizza pan. I cooked it in a 9 x 9 dish so it took a little longer than the original recipe said. I hope you enjoy another crescent roll recipe.

Breakfast Pizza by Jan Liska

8 refrigerated crescent rolls
1 c. frozen hash browns
1 lb. browned/drained sausage
5 eggs
1/4 c. milk
1 c. shredded cheddar cheese
1/2 c. chopped green pepper, green onion, black olives, etc. (Optional)

Arrange rolls on pan (or stone) for crust. Top with potatoes and sausage. Mix eggs, milk, and pepper with a pinch of salt. Pour over potatoes and sausage. Sprinkle with cheese and additional toppings if desired. Bake at 350 degrees for 20 minutes.

Note: It took an additional 10 minutes to cook the eggs cooking it in a 9 x 9 pan. I also made without the optional items.

Chocolate for Breakfast

My nephew Brock and I share a love of chocolate chip muffins. We even eat those cheap $.99 Betty Crocker packets that you just water too. This recipe is a little more sophicated and very delicious anytime of day.

Toll House Crumbcake

1/3 c. brown sugar
1 T. flour
2 T. butter softened
1/2 c. chopped nuts
2 c. mini chocolate chips, divided

1 and 3/4 c. flour
1 t. baking powder
1 t. baking soda
1/4 t. salt
3/4 c. sugar
1 t. vanilla extract
3 eggs
1 c. sour cream

Preheat over to 350 degrees and greaze 13 x 9 pan. Combine brown sugar, flour, and butter. Crumble with two forks. Add 1/2 c. of chocolate chips and nuts.

For cake – combine flour, baking soda, baking powder, and salt in a small bowl. Beat sugar, butter, and vanilla in a large mixing bowl until creamy. Add eggs, one at a time while still beating. Gradually add flour flour mixture alternating with sour cream. Fold in remain chocolate chips. Spread into baking pan and sprinkling with topping.

Bake for 25-35 minutes.

Notes: I make it without the nuts.