| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breakfast, Inn recipes | 1 | Servings | |
INGREDIENTS
| 1 1/2 | t | Butter |
| 3 | Eggs | |
| 6 | T | Sugar |
| 1/3 | c | Cream |
| =, half & half | ||
| = or heavy cream), = or heavy cream | ||
| 1 | t | Vanilla extract |
| 3 | T | Flour |
| 2 | Ripe peaches, sliced | |
| 3/4 | c | Fresh or frozen blueberries |
| Powdered sugar |
INSTRUCTIONS
Heat oven to 375 degrees. Use butter to grease shallow 9 inch pie pan. Place eggs and sugar in the bowl of an electric mixer and beat until frothy. Add cream, vanilla, and flour and beat until smooth. Pour into buttered pie pan enough batter to coat bottom. Bake for 5 minutes. Remove from oven and scatter fruit over batter. Pour remaining batter over it and bake until set 20-25 minutes. Remove from oven - cool 30 + minutes - dust with powdered sugar. Cut into wedges and serve.JM. Holly Hill House Bed & Breakfast Port Townsend, Washington Posted to Bakery-Shoppe Digest V1 #481 by angstrom@juno.com (Angela L Gilliland) on Dec 31, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1122
Calories From Fat: 449
Total Fat: 50.8g
Cholesterol: 682mg
Sodium: 246.6mg
Potassium: 981.4mg
Carbohydrates: 145.1g
Fiber: 8g
Sugar: 116g
Protein: 26.6g