Easter is just around the corner!
Some of the best recipes are discovered at potlucks, carry-ins and covered-dish dinners, and in Church Potluck Favorites, you’ll find a collection shared by home cooks just like you.
Today, we’re sharing 5 of our favorites from this cookbook. Each is perfect for sharing with a crowd this Easter Sunday, your neighbor with a new baby or your own family for dinner. There’s something for every occasion, plus clever tips to make potlucks easy and fun. Get a plate and join us!
Peaches & Cream Pie
|
|
|
Peaches & Cream Pie
From the kitchen of Jan Purnell in Littlestown, Pennsylvania. She writes, "This is not a traditional pie, but the taste is out of this world. A friend made this dessert for me more than 35 years ago and it has a special place in my recipe box. It is always a hit!
3/4 c. all-purpose flour
3-oz. pkg. cook & serve vanilla pudding mix
3 T. butter, room temperature
1/2 c. milk
1 egg, beaten
1 t. baking powder
1/2 t. salt
1 to 2 c. canned sliced peaches, drained and 3 T. juice reserved
8-oz. pkg. cream cheese, softened
1/2 c. plus 1 T. sugar, divided
1/2 t. cinnamon
In a large bowl, combine flour, dry pudding mix, butter, milk, egg, baking powder and salt. Beat with an electric mixer on medium speed for 2 minutes; pour into a greased 10" pie plate. (A 9" pie plate may be used but will be very full.) Arrange peach slices over batter; set aside. In another large bowl, beat cream cheese, 1/2 cup sugar and reserved peach juice on medium speed for 2 minutes; mixture will be thick. Spread carefully over peaches, keeping one inch from the edge of the pan. In a cup, combine remaining sugar and cinnamon; sprinkle mixture over pie. Bake at 350 degrees for 30 to 35 minutes. Cool; slice and serve. Makes 6 to 8 servings.
