I had to make a dessert tonight for church and had one of those moments where I really wasn’t in the mood. In fact, I almost stopped and bought something. But it was that or go to Sonic tomorrow for happy hour, so I went home and made something. I didn’t really feel like looking for a recipe but I knew I had a French vanilla cake mix (my favorite) and a can of peach pie filling so I thought maybe I could figure something out. Because the peach pie filling is pretty wet I did have to mess with the ingredients a bit. Well, anyway it was a big hit and a lot of people want the recipe. So, here it is:
Peachy Keen Cake
1 box French vanilla cake mix
1 can peach pie filling
1/3 cup oil
3 eggs
1/4 cup water
Preheat oven to 350. Combine all ingredients well. Spray 9 x 13 pan with cooking spray. Spread cake batter evenly in pan and bake 35 – 40 minutes or until cake is golden brown and pulling away from the sides of the pan. Remove from oven.
Glaze
2 cups powdered sugar
2 tbsp milk
1 tsp vanilla
Combine with a whisk and pour over warm cake.
This cake is wonderful served warm. Hope you like it.
Okay, yum!
By: Jessica Adkins on January 29, 2009
at 3:40 am
Ok, I know you’re busy, but I thought I would help you since you’ve not posted anything lately. Rotisserie chicken, you need a rotisserie for this, but I like doing these. The hardest part I have found so far is tying up the chicken to keep the legs and wings from flopping around. Today I simply sliced up an apple filled up the cavity with the apple and cooked it for about 2.5 hours at 350. It was a 4.25 bird, thawed. Our rotisserie is a toaster oven that can be a rotisserie as well. A friend has one of the showtime rotisseries, and loves it. They are bigger than our toaster oven, but Mom doesn’t want too many gadgets.
later
ddc
By: Dan C on March 14, 2009
at 12:04 am