OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
little. This is the best size for me, I like
Place peaches on bottom of greased and floured pan (9-inch). Finely sprinkle brown sugar over peaches.
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
ish.
Mix the rhubarb, peach, white sugar, and 1/4
Preheat oven to 350\u00b0.
Put peach slices in square casserole dish.
In separate bowl, work together the sugar, flour, salt, cinnamon, nutmeg and margarine until crumbly.
Add the lemon rind and mix.
Sprinkle over top of fruit.
Bake, uncovered, in a 350\u00b0 oven until the peaches are tender and the top is browned.
This takes about 20 to 30 minutes.
Enjoy!
Serves 6 to 8 people.
Pour peach mix in bottom of flat pan.
Sprinkle dry spice cake mix over top about 1/8 inch thick.
Bake 45 minutes at 350\u00b0.
Top with whipped cream when cool.
Clean and crush berries. Put in large saucepan.
Cut peach slices into pieces and grind in food processor or food mill. Add to berries.
Mix pectin and cinnamon into the fruit mixture and cook over high heat until mixture comes to a boil; stirring constantly.
Add sugar all at once. Bring to a full boil and boil hard for 1 minute, stirring constantly.
Remove from heat. Skim and stir to remove foam. Ladle into hot jars and seal.
he peaches. Arrange the fresh peach slices in overlapping circles on
(175 degrees C). Place peach slices in a baking dish
Spoon can of peach or apple pie filling into a 1 1/2-quart casserole.
Microcook, covered, on 100%
(High) for 3 to 5 minutes or until bubbly.
To each serving, add 3 tablespoons of granola and a scoop of vanilla ice cream.
Serves 4.
In a medium bowl, beat egg.
Add cream and pie filling.
Spread in pie shell.
Blend sugar, flour and oleo; sprinkle over peach mixture.
Bake at 425\u00b0 for 10 minutes.
Reduce heat to 375\u00b0 and continue to bake another 30 to 35 minutes.
Mix the filling ingredients together and pour into a glass 9x13-inch (you may need a little larger pan if your peaches are huge--mine was right to the top though and did not overflow).
Crisp:
Place all the ingredients in a medium bowl.
Cut the margarine into the other ingredients to make it crumbly.
Sprinkle over peaches.
Bake in 350\u00b0F oven for 45 minutes to 1 hour or until bubbly and brown.
Serve warm with ice cream.
ith a little whipped cream (recipe follows) or cinnamon on top
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
Add the onion and cook until softened.
Add the flour and stir until lightly colored, about a minute.
Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.
Add the clams, cream, fresh parsley, salt and white pepper.
Bring to a simmer and serve immediately.
(You may substitute any type of shellfish, or even fish for the clams in this recipe.).
n water, then stir into peach mixture; set aside.
In
BEST PANCAKE MIX: In large bowl,
op.
Drain peaches, reserving peach syrup.
Add enough water