| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, Microwave |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Ripe peaches, sliced |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Sugar |
| 2 |
tb |
Lemon juice |
| 1/8 |
ts |
Cinnamon |
| 1 |
|
Pinch cloves |
| 2 |
tb |
Butter |
| 2 |
ts |
Cornstarch |
| 2 |
tb |
Water |
|
|
*BISCUIT TOPPING* |
| 1 |
c |
Flour |
| 1 |
tb |
Sugar |
| 1 1/4 |
ts |
Baking powder |
| 3 |
tb |
Margarine |
| 1/4 |
c |
Milk |
| 2 |
tb |
Heavy cream |
| 1 |
|
Cinnamon/sugar mix |
INSTRUCTIONS
Servings: 6
*BASE*
Combine peaches, sugars, lemon juice, cinnamon and cloves in 2 quart
souffle dish. Let stand 5 minutes. Dot with butter, cover tightly.
Microwave on high 10 minutes. Uncover, stir in cornstarch dissolved in
water.
Combine flour, sugar, baking powder. Cut in margarine, Stir in milk and
cream just until dough comes together. Turn onto floured board. Roll to
1/2" thickeness, cut into 2" rounds.
Top peach mixture with a ring of biscuits, sprinkle with cinnamon/sugar.
Spoon some of the juices over the biscuits. Cover. Microcook on high 1
minute, uncover, Microcook on high 5 minutes. Let stand 10-15 minutes.
From the recipe files of Sheila Exner - September 1991
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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