| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dessert | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 1 | tb | Cornstarch |
| 1/4 | ts | Ground nutmeg |
| 4 | c | Peeled; sliced fresh peaches (see note) |
| 1 | ts | Lemon juice |
| 1 | c | All-purpose flour |
| 1 | tb | Sugar |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 3 | tb | Shortening |
| 1/2 | c | Milk |
INSTRUCTIONS
Heat oven to 400 degrees. Mix 1/2 cup sugar, cornstarch and nutmeg in a 2-quart saucepan. Stir in peaches and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole. Stir together flour, 1 tablespoon sugar, baking powder and salt. Add shortening and milk. Cut through shortening with fork until dough forms a ball. Drop mixture by 6-8 spoonfuls onto hot fruit. Bake 25-30 minutes or until topping is golden brown. Serve warm with cream or whipped cream, if desired. 6 to 8 servings. NOTE: Two 16-ounce packages frozen sliced peaches, thawed and well drained can be used for the fresh peaches. BETTY CROCKER RECIPE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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