Very easy and perfect individual servings for party food.

Note from Grandma: Very fluffy—great esp. with chocolate.

Note from Aunt Diane: Mrs. Thomas in NJ gave this to Mom. We all loved it. Easy!

This glaze was noted under her cheesecake recipe. I’m not sure, but I think if she added fruit on top of the cheesecake she might have used this glaze. The recipe could also be used over cakes without icing, such as banana bread or lemon cake.

This glaze was noted under her cheesecake recipe. I’m not sure, but I think if she added fruit on top of the cheesecake she might have used this glaze. The recipe could also be used over cakes without icing, such as banana bread or lemon cake.

Grandma received this recipe from a friend who said it was the secret recipe of Neiman Marcus. Whether or not it really was, the cake is delicious.

This recipe was passed on by Joy Smith, Jeff Fortenberry’s mother.

Rich and moist cake – truly delicious!

Celeste’s note: Cake is much better layered.

Very moist and delicious. A great fall treat when apples are in season.

Serves 8

If your peaches are larger than tennis balls, you will probably need 5 or 6; if they’re smaller, you will need 7 to 8. Cling and freestone peaches look identical; try to buy freestones, because the flesh will fall away from the pits easily. Potato starch can usually be found in the Kosher section of the supermarket. If you don’t have or can’t find potato starch, substitute an equal amount of pulverized Minute tapioca. Serve the pie with vanilla ice cream or whipped cream. See illustrations below for Peeling the Peaches and Weaving and Crimping the Lattice Top.