| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Light-brown sugar (packed) |
| 1/2 |
ts |
Cinnamon, ground |
| 1 |
ts |
Grated lemon rind |
| 1 |
tb |
Lemon juice |
| 4 |
c |
Sliced peeled peaches |
| 3/4 |
c |
All-purpose flour |
| 1/2 |
c |
Whole-wheat flour |
| 1 |
tb |
Baking powder |
| 1/4 |
c |
Butter (1/2 stick) |
| 2 |
|
Egg whites, beaten |
| 1/2 |
c |
Milk |
| 1/2 |
ts |
Vanilla |
INSTRUCTIONS
1>. Preheat oven to 375 deg.F. Lightly grease 8 x 8x 2-inch baking dish.
Combine brown sugar, cinnamon, lemon rind and juice in a large bowl. Add
peaches; toss to mix. Transfer to prepared baking dish. 2>. Combine flours
and baking powder on a piece of waxed paper. Beat together butter and sugar
in a medium-sized bowl until light and fluffy. Beat in egg white. Add dry
ingredients alternately with milk and vanilla, stirring just to combine.
Drop batter by spoonfuls over peach mixture; Spread gently. 3>. Bake in
preheated 375 degF. oven for 25 to 30 minutes or until peaches are tender
and crust is golden brown. Serve warm.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We see a only a glimmering of the plans of God…”