½ cup milk
3 Tbsp. butter, melted
1 egg
¾ cup all-purpose flour
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 tsp. baking powder
½ tsp. salt
4 to 5 medium ripe peaches, peeled and sliced
2 packages (8 ounces each) cream cheese, softened
¾ cup plus 1 Tbsp. sugar, divided
1/3 cup half-and-half cream
½ tsp. ground cinnamon

In a mixing bowl, beat the milk, butter and egg. Combine the flour, pudding mix, baking powder and salt; add to milk mixture. Beat on medium speed for 2 minutes. Pour into a greased 8-in. square baking dish. Top with peaches.

In a small mixing bowl, beat cream cheese, ¾ cup sugar and cream. Drop by tablespoonfuls over peaches. Combine the cinnamon and remaining sugar; sprinkle over the top. Bake at 350° for 55-60 minutes or until puffed and golden brown. Cool on wire rack for 1 hour. Refrigerate for at least 2 hours before cutting.

Yield: 9 servings



1 egg
1½ cups sugar, divided
½ tsp. vanilla extract
1 package (8 ounces) cream cheese, softened
1 graham cracker crust (9 inches), baked
6 cups blackberries, divided
3 Tbsp. cornstarch
½ cup water

In a mixing bowl, combine egg ½ cup sugar, vanilla and cream cheese. Beat until smooth. Spoon into prepared crust. Bake at 350º for 15-20 minutes. Cool. Mash enough blackberries to measure 1 cup pulp. Combine 1 cup sugar and cornstarch. Gently stir in water and crushed blackberries. Cook over medium heat, stirring constantly, until mixture boils and thickens. Boil and stir 1 minute longer. Add remaining whole blackberries. Cool. Top the cheesecake with blackberry topping. Chill until ready to serve.

Yield: 6-8 servings


This recipe and many others can be found in the Mood's Farm Market cookbook.
Available in the market.

Mood's Cookbook