Mix flour, sugar and milk.
Melt butter in an 8 x 8 x 2-inch baking pan.
Pour batter over melted butter.
Mix peach and apple pie filling; spoon all over the batter.
Bake for 1 hour at 350\u00b0.
eppercorns, star anise, coriander, cumin and salt until crushed coarsely. Transfer
Toast peppercorns and coriander seeds in a small
lemon juice, oil, garlic, mustard and parsley (or tarragon if using
ocessor, pulse, add the onion and apple and pulse until finely chopped.
br>Combine rhubarb, granulated sugar and peach juice in a medium saucepan
elt.
Stir sugar and flour together and mix well. Slowly add
ornstarch, 1/4 teaspoon nutmeg, and orange juice to a large
Heat oven to 400\u00b0.
Spoon peach (or apple) filling into 8 or 9-inch square pan.
Stir together Bisquick, milk, sugar and margarine with fork until blended.
Drop by spoonfuls on top of filling.
Bake 20 to 25 minutes until golden brown.
Serve warm. Makes 6 servings.
aking mould with baking paper and grease it with butter.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Unroll the crescent roll dough, and separate the sheets into individual triangles. Roll each apple wedge into a triangle of dough, and place them into the baking dish, seam sides down.
Mix the melted butter, sugar, and cinnamon in a bowl, and spoon evenly over the dough-wrapped apple slices. Pour the soda over the rolls.
Bake in the preheated oven until the top is browned, the apples are cooked through, and the cobbler is bubbling, 45 to 50 minutes.
Preheat oven to 375 degrees.
Grease muffin tin. Combine the quick bread mix (both bags), apple juice, eggs, and yogurt in a large bowl.
Beat just until mixed.
Stir in walnuts and raisins. Spoon into muffin cups, filling each 2/3 full. Bake for 20 to 25 minutes or until a toothpick comes out clean when inserted into center of a muffin. Remove from pan immediately and place on rack to cool slightly.
pray.
Combine peaches, blackberries, and 1 tablespoons flour in a
Preheat oven to 350 degrees F (175 degrees C).
Mix peaches, blackberries, 1/4 cup sugar, cinnamon, and lemon juice in a bowl.
Pour butter into a 9x13-inch glass baking dish and evenly coat the bottom and sides. Whisk flour, 1 cup sugar, baking powder, and salt in a bowl; mix in milk, stirring just to moisten dry ingredients. Pour batter into prepared baking dish and distribute fruit mixture evenly over the batter.
Bake in the preheated oven until cobbler is golden brown, about 45 minutes.
Mix peach and cranberry juice then divide between 6 glasses. Top each glass with sparkling water (or lemon lime soda if using) and garnish with 3 cranberries and 1 sprig rosemary.
re and cut remaining 2 apples into rings. For the apple sauce
opping, combine flour, sugar, butter and cinnamon in a food processor
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.
Heat oil in large nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until thoroughly cooked.* Remove chicken from pan.
Add broth and Recipe Ready Celery to skillet; bring to a boil over high heat. Continue boiling 1 minute. Stir in stuffing mix and apple. Remove from heat.
Arrange chicken in skillet and sprinkle with cheese. Stand covered 5 minutes.