Mennonite Monday started because I wanted to make recipes from the Bethesda Mennonite Church Cookbooks (both the yellow and the white cookbook for those of you who own them). I also wanted to take pictures of each recipe that I made, so I would know for future reference what the recipe should look like. I am by no means a great cook, but I think it will be fun to try new and different recipes each week. Not all of these recipes are for ethnic Mennonite food, but the women from Henderson know how to cook, so I can safely say that these recipes will be good. Check back each Monday for a new recipe and feel free to leave a comment if you have a favorite recipe from these cookbooks, or if you have some tips on what I should make and how I should make it.
I know this Mennonite Monday post is actually happening on Tuesday, but I have a good reason for not being able to post this earlier, which I will tell you about on Thursday. Last week I made Peach Crisp from Cake Mix (pg 51Y) and it was a huge hit. Mike even ate it for breakfast the next two days.
Peach Crisp from Cake Mix
1 can (29 oz.) slices peaches with syrup
1 package butter pecan cake mix (dry)
1/2 cup buetter or margarine, melted
1 cup flaked coconut
1 cup chpped pecans
Layer ingredients, in order listed, in ungreased oblong pan, 13x9x2". Bake 55-60 minutes at 325 degrees. Let stand at least 15 minutes before serving. Serve warm or cool and if desired with sweetened whipped cream or ice cream.
I chopped the nuts in my food chopper from pampered chef, which works really well.
This is such an easy recipe and they really enjoyed it, which means the recipe gets a star in my book.