Put peaches in greased 9 x 13-inch pan.
Mix sugar, cornstarch and salt and sprinkle over peaches.
Sprinkle lemon juice and extract over peaches and dot with butter.
Put in preheated hot oven (400\u00b0) until hot and bubbly, about 15 minutes.
Meanwhile, mix up Bisquick using shortcake recipe on box.
Remove hot bubbly peaches from oven and drop shortcake mix onto hot peaches, covering top, not solid.
Put back in oven about 20 minutes more until shortcake is done.
Heat oven to 400\u00b0.
Place fruit in greased 10 x 6 x 1 1/2-inch or 8 x 8 x 2-inch baking pan.
Sprinkle water and sugar over fruit.
Mix Bisquick, sugar and cinnamon.
Beat egg thoroughly. Pour slowly over Bisquick mixture in a thin stream, stirring with fork until crumbly.
Sprinkle mixture over fruit.
Pour butter over all.
Bake at 400\u00b0 for about 25 minutes or until golden. Serve hot or cold with milk or cream.
Slice and pit peaches; spread into a large baking dish.
Put over top of peaches 1/2 cup sugar and 2 teaspoons water.
In a bowl, put Bisquick, cinnamon and 1 cup sugar.
In a separate small bowl, beat egg.
Mix egg into Bisquick mix and toss around until crumbly.
Pour that over top of peaches and pour melted butter over that.
Bake at 350\u00b0 for 25 to 30 minutes.
Put peaches sprinkled with the brown sugar in 8 x 8 or 9 x 9-inch square glass pan and cook for 15 minutes at 350\u00b0.
Make crust from Bisquick, sugar, butter and nuts.
(I use pecans).
Mix this all in a bowl and after removing peaches from oven, sprinkle over the peaches to cover.
Bake at 350\u00b0 until crust starts to brown, about 30 minutes.
Heat oven to 400\u00b0.
Arrange peaches in a 9 x 13-inch pan.
Mix Bisquick, brown sugar, cinnamon and margarine.
Sprinkle over peaches. Bake until light brown, about 20 minutes.
Serve with ice cream or Cool Whip.
Makes 12 servings.
Heat oven to 375 degrees F.
Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish, 8x8x2 inches. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
Bake 50 to 60 minutes or until golden.
Preheat oven to 375.
Stir together Bisquick, milk, and nutmeg.
Stir in butter until blended.
Pour batter into 8x8 ungreased baking dish.
Mix together peaches and sugar.
Spoon peaches over batter. Do not mix together, the batter will rise over the peaches when it bakes.
Bake 50 to 60 minutes until golden.
Optional: Top with sugar .
Mix Bisquick, rice milk, and nutmeg.
Stir in butter until well mixed.
In a separate bowl, mix peaches (28 ounce can) and sugar.
In a 8x8 baking dish, pour batter over peaches and cook at 375\u00b0F for 50-60 minutes or until golden.
Put on a pretty dish and serve with soy cream or ice cream!
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
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.
(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.
Preheat oven to 375 degrees.
Mix Bisquick, milk and nutmeg.
Pour into an ungreased 8x8\" baking dish.
Mix in melted butter until combined.
In another bowl, mix peaches and sugar.
Spoon peaches over batter.
Bake for 40-55 minutes or until lightly browned.
he chicken breasts in the peach mixture and drain slightly.
burn.
Mix together Bisquick, Milk, Nutmeg and Cinnamon.