Peach Pie

Crust
In a bowl mix:
1 Sleeve Graham Crackers
1/2 C Sugar
1 Cube of Butter
*Layer in bottom of pie plate

White Layer
Mix together:
4 oz Cream Cheese
1 C Sugar
6 oz Cool Whip
*Layer over crust

Topping
In a sauce pan mix:
1 C Water and 3 Tbs Corn Starch
Over Med-High heat:
Add 1 Tbs Butter
1 C Sugar
1 1/2 tsp Almond Extract
Boil until slightly thickened

Add 4-5 sliced peaches to topping mix and poor over white layer

*Chill before serving

Banana Zucchini Bread

• 3 eggs
• 3/4 cup vegetable oil
• 2/3 cup packed brown sugar
• 1 cup white sugar
• 1 cup grated zucchini
• 2 bananas, mashed
• 2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch bread loaf pans.
2. In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.
3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.