Grandmother's Fried Peach Pies


Little Fried Pies
You make a biscuit dough, rather thick dough, knead it just a little to develope a tad of glutten so it will stretch as you use it. Let it rest a little bit, then roll it out to about 1/8 inch thick and let it rest some more as you prepare your fruit.
You take your dried fruit, mine was peaches today, and soak it for about 20 minutes in very hot water to plump them up a wee bit. Then you put the peaches and the water they have been soaking in on the stove and cook them until they are very tender and almost all the soaking liquid it cooked away.
I use a potato masher and mash mine up just a little when they are all through cooking.  You let that mixture cool. You take your rolled out and rested dough, cut it in circles.  I make two sizes.  One circle I just lay down a saucer on the dough and take a knife and cut around it.  In the center of that circle, you place a big heaping tablespoon full of your cooked cooked fruit. You dampen the edges of half of the circle of dough where you have placed your fruit.  Fold it over to form a half moon shape. One side of the dough is wet and will stick to the dry other half of the dough when you fold it over. You take a fork and pinch the edges of the half moon all the way around to make a tight seal.
You place about an inch of oil in a frying pan, have it on medium heat. If heat is too low, the dough will absorb too much grease and the little pies will be greasy.  If the heat is too high, they will brown too quickly before the dough has time to cook and crisp up. So a medium heat is what is needed. Lay four or five little pies in the oil and cook until nicely browned on both sides. You just need to turn them over one time.  You remove them and let them drain off any excess grease. Then you sprinkle them with a little sugar.
 That's it.  I always add a half of cup of Splenda in my peaches as they are cooking along with a tablespoon of freshly squeezed lemon juice.  Some people add cinnamon and nutmeg,  but we like the slightly tart taste of the peaches that have been sweetened just a little and perked up a bit with the addition of the lemon juice. They are really very easy to make and oh my goodness, they are delicious!
Don't worry about the dark part that will form as you fry them, it just makes them more yummy!

Chocolate Layered Dessert
1 c. flour
1 c. chopped nuts ( I use walnuts)
1 stick butter
Mix together well. Spread and press firmly into a 13 x 9 inch baking dish.
 Bake at 350F for 15 to 20 minutes until golden brown.
1 (8 oz) pkg cream cheese, softened
1 c. sugar
1 c. whipped topping (Cool Whip)
Mix cream cheese, sugar and cool whip until sugar is well combined.
Spread mixture over cooled crust
4 c. milk
2 small boxes of chocolate instant pudding mix
Beat on low speed 2 minutes. Spread over cream cheese mixture.
Spread more Cool Whip over top, cover and place in fridge for at least 24 hours.