Georgia Cooking
Squash Pie
This is a delightful way to disguise summer squash.
1 1/2 cups sugar
3 eggs, beaten
1/2 stick margarine, melted
1 cup yellow squash, cooked and chopped
1 tablespoon self-rising flour
2 teaspoons lemon extract
1 1/2 teaspoons coconut extract
9-inch unbaked pie crust
Preheat oven to 350 degrees.
Combine filling ingredients in a large mixing bowl, stirring to mix well. Pour into unbaked pie crust. Bake for 35 to 40 minutes.
Becky Johnson
Fresh Peach Pound Cake with Peach Frosting
1 1/2 cups vegetable oil
2 cups sugar
3 eggs
2 teaspoons vanilla extract
3 cups self-rising flour
3 cups peeled, diced
1 cup chopped
1 cup coconut
Peach slices, optional
Preheat oven to 350 degrees.
Combine oil, sugar, eggs and vanilla in large bowl of electric mixer. Blend until smooth. Gradually add flour; fold in peaches, pecans and coconut. Pour into a greased and floured Bundt pan. Bake for 1 hour.
Remove from oven and let stand for 10 minutes. Remove from pan and cool on rack. When cooled completely, frost with following frosting.
Peach Frosting
1 (3-ounce) package cream cheese, softened
2 tablespoons peach puree
1 1/2 cups sifted powdered sugar
Beat cream cheese in small bowl of electric mixer until fluffy. Add remaining ingredients and mix well.
Spread on cooled cake.
Audrey Kelley
Testing note: Substitute fresh fruits in season for the peaches (i.e., chopped apples, blueberries, or cherries).
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