| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | Dessert | 18 | Servings |
INGREDIENTS
| 2 | qt | Canned peach slices |
| 3/4 | c | Sugar |
| 1/4 | c | Water |
| 3 | ts | Corn starch |
| 2 | c | Flour |
| 3 | tb | Sugar |
| 4 | ts | Baking powder |
| 6 | tb | Lard or butter |
| 3/4 | c | Canned milk cut half-strength with water (just enough to moisten dough) |
INSTRUCTIONS
FILLING TOPPING From: Soleiana Grimaldi <Soleiana@IX.NETCOM.COM> Date: Mon, 15 Jul 1996 15:28:25 -0700 FILLING: Dissolve corn starch in water; add mixture to peaches and juice in a large, warm Dutch oven; stir well; sprinkle sugar on top; cover and allow to simmer lightly while topping is prepared. TOPPING: On a floured board, turn out a soft dough; pat down to 1/2" thick; cut into strips 1/2" wide and place criss-cross atop peach mixture; cover and cook approximately 20 minutes until golden brown. Serve with Campfire Coffee. Serves approximately 18. EAT-L Digest 14 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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