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Marilyn Lawrence
2014-01-23 9:45 PM

Peach Cobbler
Put in 13’x9” baking dish: 1/2 cup soy butter, melted

Mix together Crust:
1 cup flour
1 cup sugar
3 teaspoons baking powder
1 pinch salt
Note: If using canned peaches, simply add desired amount of sweetener and proceed.

Add: 1 cup soy or almond milk, stir until just mixed

Pour batter over butter in pan but do not stir.

Bring to boil over high heat, stirring constantly:
4 cups peeled pitted thinly sliced fresh peaches  or 2 large cans
 cup sugar (less if peaches are canned & sweetened)
1 tablespoon lemon juice
Note:If using canned peaches simply added desired amount of sweetener and proceeed

Pour peaches over batter - do not stir

Sprinkle with cinammon to taste

Bake 375* oven 40-45 minutes or until top is golden brown

2014-01-23 9:54 PM

Raspberry Almond Bars

Makes 24 bars

   1 - cup all-purpose flour
3/4 - cup instant oats
1/2 - cup sugar
1/2 - cup butter, softened
1/2 - teaspoon almond extract
1/2 - cup red raspberry preserves
1/2 - cup sliced almonds

Preheat over to 350 degrees.
Line an 8-9 inch pan with foil; lightly grease foil (I use a cookie sheet)
Mix flour, oats and sugar in a large bowl.  Cut in butter with pastry blender. Add extract.  Reserve 1 cup oats mixture.  Press remainder over bottom of pan (use enough mixture to cover pan). Spread preserves over mixture.  Mix almonds with the reserved oats and sprinkle mixture over preserves.  Bake at 350 degrees for 25-30 minutes.