Peach Pie

32 large marshmellows
1/2 c. milk

Melt in microwave . Stir well & cool. Give it a whisk every so often as it's cooling.

Fold in 1 c. whipping cream that has been whipped to medium peaks.

Stir in 4 sliced peaches

Pour into 1 large graham cracker crust (9" pie).

Chill & Serve

Chocolate Zucchini Cake

2 c sugar
3/4 c shortening
1/2 c milk
2 t vanilla
1/4 c oil
3 eggs
2 1/2 c flour
1/2 c cocoa
1 1/2 t baking soda
2 c shredded zucchini
1 c chocolate chips

Grease 9" x 13" pan. Preheat oven to 350. In large mixing bowl blend shortening and sugar until smooth. Add eggs, mix, add milk, mix, add vanilla and oil, mix. In another bowl, combine remaining dry ingredients and then stir into creamed mixture. Fold in zucchini and then chocolate chips. Bake for 60 minutes, checking at 45 or 50 minutes.

Pecan Caramel Rolls

1 loaf frozen bread dough, thawed
4 T melted butter
1/2 c brown sugar
2 t water
2 T corn syrup
1/2 c pecan halves
cinnamon

Brush 9x13 pan with 1 T butter. Combine 2 T butter, 1/4 c brown sugar, water and syrup. Spread in pan. Sprinkle with pecans. Roll out dough on oiled surface to 16 x 12 inches. Brush with remaining 1/4 c brown sugar and sprinkle with cinnamon. Roll up starting with 16 inch side. Cut into 12 slices. Place cut side down in pan. Cover and let rise in warm place until light, about 30 to 60 minutes. Bake for 15 to 20 minutes. Cool 1 minute, loosen edges and turn onto wire rack lined with wax paper to cool.

Gooey Carmel Rolls

Topping:
1/4 c melted butter
3 T sugar
3 T brown sugar
3 T light corn syrup
Filling:
1 T sugar
1 t cinnamon
2 T softened butter
Rolls:
1 - 11 oz can refrigerated breadstick dough

Heat oven to 375. Combine all topping ingredients and put in ungreased 9 inch round cake pan, set aside.
Combine 1 T sugar and cinnamon in small bowl, set aside. Unroll dough, separate dough into 12 strips. Spread each strip of dough with softened butter, sprinkle evenly with cinnamon-sugar mixture. Roll up loosely. Pinch seam to seal. Place rolls evenly in pan.; Bake for 18-23 minutes or until golden brown. Cool 5 minutes and invert onto serving platter. Let stand 1 minute before removing pan. I often double the recipe and put into 9x13 pan.

Quick Caramel Rolls

1/2 c melted margarine
1/2 c milk
1/3 c brown sugar
2/3 c white sugar
1 - 3 1/2 oz pkg non-instant vanilla pudding
2 loaves of frozen bread dough, thawed

Heat margarine, milk, and sugars until sugars are dissolved, remove from heat and add pudding mix. Cut or pull apart dough into small pieces. Put the pieces of 1 loaf into a buttered 9x13 pan, drizzle 1/3 of sauce over this layer. Place remaining pieces of dough on top and drizzle the rest of the sauce over everything. Let rise to twice the size, then bake at 350 for 25-30 minutes. Can be made the night before, put in the refrigerator and let rise in the morning if needed and bake.

Zucchini Bread

Put 3 large eggs and 2 cups sugar in a large mixing bowl and beat until smooth. Add 1 c vegetable oil, 3 c grated zucchini and 2 t vanilla. Beat until well creamed.

2 c flour, sifted 1/4 t nutmeg
1 t salt 1/2 t cinnamon
1 t baking soda 1 t baking powder
Sift the dry ingredients together. Add to creamed mixture stirring just until well blended. Add 1/2 c nuts (I use walnuts) and 1/2 c coconut. Grease and flour 2 loaf pans. ( I often line the bottom of the pans with parchment paper instead of greasing and flouring the bottom because the bread has a tendency to stick to the pan) Pour batter into pans. Mix 1/2 c brown sugar and 1 T melted butter. Sprinkle over batter in the pans. Bake at 350 degrees for 60 minutes or until done. Cool and remove from pans.

P.S. If you don't want to use as much oil as the recipe calls for it could be replaced with up to half of it with applesauce. It will still be moist but not so oily.

This recipe came from my mother-in-law Regina Senger.

Bertha' Pumpkin Bread

4 1/2 c sugar 8 c flour
2 c oil 4 t baking powder
8 eggs 4 t baking soda
4 c canned pumpkin 4 t salt
1 1/3 c water 2 t pumpkin spice
1 t nutmeg 2 t cinnamon

Add all ingredients to large mixing bowl and mix until smooth. Pour into 4 greased and floured loaf pans. Bake at 350 degrees for 1 hour or until toothpick stuck into center of loaf comes out clean.

Poppy Seed Bread

1 pkg of yellow cake mix
1 3 1/2 oz vanilla instant pudding mix
4 eggs
1/4 c poppy seed
1 c hot water, add slowly

Combine all the ingredients in order given, adding water slowly. Beat for 4 minutes. Pour into 2 bread pans that have been greased and floured. Bake at 350 degrees for 50 minutes. Nuts may be added or sprinkled on top. Do not remove from baking pans until very cool.