Name: Dutch Peach Cake
Ingredients: 1 Egg;slightly beaten; 3/4 c Milk; 30 Sweeta; drops*; 2 c Buiscuit mix;; 16 oz Peaches; canned,sugar-free; 1/2 Lemon; juice only; 1 ds Nutmeg; 2 tb Butter;or margerine

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D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Dutch	Cakes	6	Servings

INGREDIENTS

1		Egg;slightly beaten
3/4	c	Milk
30		Sweeta; drops*
2	c	Buiscuit mix;
16	oz	Peaches; canned,sugar-free
1/2		Lemon; juice only
1	ds	Nutmeg
2	tb	Butter;or margerine

INSTRUCTIONS

BARB DAY
* Substitute other type sweetener, if desired. Combine egg, milk and 18
drops of the Sweeta; stir into biscuit mix; beat hard 1/2 minute; spread in
greased 8" square pan. Drain peaches, arrange slices on dough. Combine
lemon juice and remaining Sweeta and sprinkle evenly over the peaches. Dust
with nutmeg. Dot with butter. Bake at 450 degrees for about 40 minutes.
Calories per recipe 270.  This recipe is from The Sugar-free Cookbook of
Family Favorites by William I. Kaufman From Barb Day's Database
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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