| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
La, Times |
8 |
servings |
INGREDIENTS
| 6 |
|
Firm peaches; sliced |
| 1 1/2 |
c |
Sugar |
|
|
Nonstick cooking spray |
| 1/2 |
c |
Butter |
| 1 |
c |
Self-rising flour |
| 1 |
c |
Milk |
INSTRUCTIONS
Place peaches and 1/2 cup sugar in saucepan and cook over low heat,
uncovered, until peaches soften but do not become mushy, about 15 minutes.
Spray 13- by 9-inch baking pan lightly with nonstick cooking spray. Place
butter in baking pan and set in 350 degree oven until melted. Mix flour,
remaining 1 cup sugar and milk with rotary beater until smooth. Pour flour
mixture evenly over melted butter. Do not stir. Pour cooked peaches onto
top of batter. Do not mix. Bake at 350 degrees until golden brown and
bubbly on top, 45 to 60 minutes. Yields 8 servings.
Each serving: 337 calories; 323 mg sodium; 33 mg cholesterol; 12 grams fat;
56 grams carbohydrates; 3 grams protein; 0.42 gram fiber.
Recipe Source: Los Angeles Times - 10-21-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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