| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Canned peaches; chopped |
| 2 |
c |
Milk |
| 2 |
c |
Bread crumbs (we used angel biscuit crumbs) |
| 1 |
pn |
Salt |
| 1 |
c |
Light brown sugar; packed |
| 2 |
|
Eggs; beaten |
| 1/4 |
c |
Butter |
| 1/4 |
ts |
Cinnamon |
| 1/2 |
ts |
Almond extract |
| 1/2 |
ts |
Creme bouquet (optional – available through specialty food/baking outlets) |
| 2/3 |
c |
Sugar |
| 1/3 |
c |
Butter |
| 1/3 |
c |
Buttermilk |
| 2 |
ts |
Light corn syrup |
| 1/4 |
ts |
Baking soda |
| 1 |
tb |
Vanilla |
INSTRUCTIONS
BUTTERSCOTCH DESSERT SAUCE
Preheat oven to 350F. Scald milk, stir hot milk into bread crumbs. Add
butter and mix well. Let cool to lukewarm. Add salt, brown sugar, eggs and
flavorings, mix well. Fold in peaches. Pour into a buttered 9" casserole
dish and bake 1 hour. Serve warm with Butterscotch Sauce.
Butterscotch Dessert Sauce: Heat all ingredients except vanilla to boiling
over medium heat, stirring constantly. Boil, stirring frequently, 5
minutes; remove from heat. Stir in vanilla; cool completely.
Source: Betty Crocker Cookbook
Notes (plm): The original recipe from Susan Gruenwald called for 3 cups of
fresh peaches, thinly sliced, 1 cup of DARK brown sugar and did not call
for the seasonings, other than cinnamon.
In addition, the Butterscotch Sauce originally called for 1 tablespoon rum
or 1 teaspoon of rum flavoring - as we had neither, I substituted the
vanilla.
Posted to Bakery-Shoppe Digest V1 #200 by "Peggy L. Makolondra"
<pmakolon@mail.wiscnet.net> on Aug 25, 1997
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