Linda's Peach Dessert


1 15 ounce pkg Oreo cookies          2 pasteurized eggs
10-12 graham crackers                   1 tsp vanilla
1 1/2 cups powdered sugar              8-10 fresh peaches
3/4 cup softened butter                    2 cups whipping cream
                                                     1/2 cup powdered sugar


Crush the cookies and crackers; mix together.  Spread half of the crumbs in an ungreased 9x13 pan. Cream the 2 1/2 cups powdered sugar and butter until light and fluffy; beat in the eggs one at a time until well blended; add the vanilla and beat well.  Spread the butter mixture over the crumb mixture.  Slice the peaches and spread over the creamed layer.  Whip the cream; add the 1/2 cup powdered sugar. Spread the whipped cream over the peaches. Sprinkle the reserved crumb mixture over the whipped cream. Refrigerate.


Retreat Recipes


Pork Tenderloin with Apricot Glaze
Place whole pork tenderloin in a crock pot.
In a small saucepan, combine a small jar of apricot preserves or jam with 8 oz. chicken broth or stock.  Heat and stir until melted.  Chop 1/2 - 3/4 of an onion over the tenderloin, pour the glaze over all.  Cook on high for 5 hours.

Date Cake  
Preheat oven to 350.  Prepare a 9X13 pan with shortening.

Place in a bowl:
1 cup oatmeal
1 cup dates, chopped and pitted
1 1/2 cups boiling water
Let set for 20 minutes.

Cream together:
1 stick softened butter
1 cup white sugar
1 cup brown sugar

Add 2 eggs to the cool oatmeal mixture.
Mix well with the sugar mixture.

Add:
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda

Bake about 40 minutes.

Frosting:
In a saucepan, mix:
1/2 cup butter
1 cup brown sugar
1/4 cup half & half
Cook slowly for approximately 6 minutes at a low boil until slightly thick.  Remove from heat and add:

1/2 cup pecans or walnuts, chopped
1 cup coconut
1 teaspoon vanilla

Vermont Maple Chicken (from Gooseberry Patch 101 Farmhouse Favorites)
1/4 cup all-purpose flour
salt and pepper to taste
4 boneless, skinless chicken breasts
2 tablespoons butter
1/2 cup maple syrup
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
1 Spanish onion, sliced
1/2 cup water
Place flour, salt and pepper in a large plastic zipping bag.  Add chicken to bag and shake to coat evenly; set aside.  Melt butter in an oven-safe skillet over medium-high heat.  Cook chicken in butter until lightly browned on both sides.  Remove skillet from heat.  Drizzle syrup over chicken, turning to coat completely.  Sprinkle chicken with herbs; place onion slices on top to cover chicken.  Add water to skillet.  Bake, uncovered, at 350 degrees for 30 minutes.  Turn chicken over; bake for an additional 15 to 20 minutes, until chicken juices run clear when pierced.  Serves 4.

Jeanne's Rhubarb Muffins


1 ½ cups flour
¾ cup brown sugar        Topping:  ½ cup brown sugar
½ tsp. baking soda                         ½ cup nuts
½ tsp. salt                                       ½ tsp. cinnamon
1 cup diced rhubarb
1 egg
½ cup buttermilk
½ cup oil
1 tsp. vanilla
 

In a large bowl, mix dry ingredients.  In a small bowl mix egg, milk, oil and vanilla.  Add to dry ingredients and mix only until blended.  Fill paper lined muffin tins 2/3 full.  Sprinkle with topping & press into batter.  Bake at 375˚ for 20-25 minutes.