MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pecan Pie Dip
Categories: Cheese, Dairy, Nuts
Yield: 16 servings

8 oz Cream cheese; softened
1 c Whipped topping; thawed
1 c Confectioners' sugar

MMMMM---------------------PECAN PIE TOPPING--------------------------
1/2 c (packed) brown sugar
1/4 c Butter
1/4 c Light corn syrup
1 1/2 ts Vanilla extract
1/4 ts Salt
1 1/4 c Chopped pecans
Graham crackers, vanilla
- wafers and apple slices;
- for serving

In a large bowl, beat cream cheese at medium speed until
smooth, 3-4 minutes. Reduce speed to medium-low; add
confectioners' sugar and whipped topping until fluffy,
2-3 minutes. Spread into an even layer in a pie dish;
refrigerate.

In a large saucepan, combine brown sugar, butter, corn
syrup, vanilla extract and salt. Heat to medium; bring
to a simmer. Once bubbly, stir in pecans. Remove from
heat; cool 10 minutes. Pour mixture over cream cheese
layer. Cover; refrigerate at least 1 hour.

Serve dip with graham crackers, vanilla wafers and apple
slices.

Julie Andrews, Rockford, Michigan

Makes: 16 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Peach Upside-Down Cookies
Categories: Cookies, Snacks, Fruits
Yield: 12 servings

3 c A-P flour
2 ts Cream of tartar
1 1/2 ts Cornstarch
1 ts Baking soda
1/2 ts Ground cinnamon
1/2 ts Salt
1 c Unsalted butter, softened
2/3 c Packed brown sugar
1/3 c Sugar
1 lg Egg; room temp
1 lg Egg yolk; room temp
1 tb Buttermilk
1 ts Vanilla extract

MMMMM----------------------STREUSEL TOPPING---------------------------
1/2 c A-P flour
1/3 c + 3 tb (packed) brown sugar;
- divided
1 ts Ground cinnamon
1/8 ts Salt
4 tb Unsalted butter; softened,
- in cubes
3 md Peaches; thin sliced

In a large bowl, whisk flour, cream of tartar,
cornstarch, baking soda, cinnamon and salt until
combined; set aside.

In the bowl of a stand mixer fitted with a paddle
attachment, cream butter, brown sugar and sugar until
light and fluffy, 2-3 minutes. Add whole egg and egg
yolk; beat until fully incorporated. Stir in buttermilk
and vanilla extract.

With the mixer on low speed, slowly add dry ingredients,
mixing until just incorporated and no dry patches of
flour remain, being careful not to overmix. Cover; chill
at least 1 hour.

Meanwhile, in a shallow bowl, stir together flour, 1/3
cup brown sugar, cinnamon, salt and butter until the
mixture resembles coarse, crumbly sand. Chill until
ready to bake.

Set oven @ 375oF/190oC.

Line two baking sheets with parchment paper. Sprinkle
1/2 teaspoon of the reserved brown sugar onto the
parchment paper; top with 3-4 peach slices. Repeat to
make 12 mounds, 2-3 in. apart.

Scoop dough by 1-1/2 tablespoonfuls; roll into balls.
Gently press each dough ball into the prepared streusel
topping; place on top of each mound of peaches,
streusel-side up. Repeat.

Bake until edges are golden and tops appear set, 11-13
minutes. Cool on pans 10-15 minutes before transferring
to a wire rack to cool completely.

Lauren Habermehl, Pewaukee, Wisconsin

Makes: 12 cookies

RECIPE FROM: https://www.tasteofhome.com

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