| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Inn recipes, Breakfast |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
ts |
Butter |
| 3 |
lg |
Eggs |
| 6 |
tb |
Sugar |
| 1/3 |
c |
Cream |
|
|
= (half & half |
|
|
= or heavy cream) |
| 1 |
ts |
Vanilla extract |
| 3 |
tb |
Flour |
| 2 |
|
Ripe peaches; sliced |
| 3/4 |
c |
Fresh or frozen blueberries |
|
|
Powdered sugar |
INSTRUCTIONS
Heat oven to 375 degrees. Use butter to grease shallow 9 inch pie pan.
Place eggs and sugar in the bowl of an electric mixer and beat until
frothy. Add cream, vanilla, and flour and beat until smooth. Pour into
buttered pie pan enough batter to coat bottom. Bake for 5 minutes. Remove
from oven and scatter fruit over batter. Pour remaining batter over it and
bake until set 20-25 minutes. Remove from oven - cool 30 + minutes - dust
with powdered sugar. Cut into wedges and serve.JM. Holly Hill House Bed &
Breakfast Port Townsend, Washington
Posted to Bakery-Shoppe Digest V1 #481 by angstrom@juno.com (Angela L
Gilliland) on Dec 31, 1997
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