| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bakery, Cobblertype, Typed | 1 | Servings | |
INGREDIENTS
| 16 | oz | Can sliced peaches in syrup |
| 1 | tb | Lemon juice |
| 2 | tb | Granulated sugar |
| 2 | ts | Cornstarch |
| 1/8 | ts | Ground cinnamon |
| 1/4 | c | Baking mix |
| 2 | tb | Milk (to 3) |
| Frozen vanilla yogurt; opt |
INSTRUCTIONS
Preheat oven to 400 degrees F. Drain peaches and measure syrup, adding water if necessary to make 2/3 cup; set syrup mixture aside. Turn peaches into 1 quart casserole and drizzle with lemon juice; set aside. In a 1 quart saucepan, stir together sugar, cornstarch and cinnamon until free of lumps; whisk in peach juice and bring to a boil over medium heat, stirring often. When syrup comes to a simmer and is slightly thickened, pour over peaches and set aside while you make drip biscuits. In a small bowl, stir together baking mix and milk just to blend. Divide in half and spoon over peaches to make 2 drop biscuits. Bake 20 minutes, or until topping is browned and peaches are bubbling. Serve warm or cold with frozen vanilla yogurt if desired. Makes 2 servings Per serving Calories: 257 Protein: 3 grams Fat: 3 grams Cholesterol: 1 mg Carbohydrate: 73 grams Sodium 256 mg Exchanges: 3 fruit, 1/2 bread Source: Oregonian FoodDay Typos by Dorothy Flatman 1995 Posted to MealMaster Recipes List, Digest #154 Date: Tue, 28 May 1996 21:46:25 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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