| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Eggs |
|
Fruits, Pies |
8 |
Servings |
INGREDIENTS
| 3 |
|
16 oz. cans peaches;drained* |
| 1 |
ts |
Gr. cinnamon |
| 1/4 |
ts |
Gr. nutmeg |
| 1 |
c |
Whipping cream |
| 2 |
|
Eggs |
| 3/4 |
c |
Sugar |
| 2/3 |
c |
Bisquick |
|
|
Streusel (below) |
| 1 |
|
Whipped Cream |
| 1 |
tb |
Butter; firm |
| 1/4 |
c |
Bisquick |
| 2 |
tb |
Sugar |
| 1/3 |
c |
Slivered almonds |
INSTRUCTIONS
STREUSEL
*3 1/2 c. sliced fresh peaches may be substituted. Heat oven to 375. Grease
10" pie plate. Pat peach slices dry; place in plate. Sprinkle with
cinnamon and nutmeg; toss. Spread evenly in plate. Beat remaining ingred.
except Streusel and sweetened whipped cream until smooth, 15 sec. in
blender on high. Pour into plate. Sprinkle with Streusel. Bake until knife
inserted in center comes out clean, 40-45 min. Top each serving with
whipped cream. STREUSEL: Cut butter into bisquick and sugar until crumbly;
stir in almonds. HIGH ALT>Decrease baking mix to 1/3 c.; add 1/4 c. flour.
Bake about 50 min.
Crust may not form. FROM BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B ---
From: SUSAN BRUMER
Conf: (1668) L-CUISINE
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-impos.zip
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