| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Brown sugar; packed |
| 1/2 |
ts |
Cinnamon |
| 1 |
ts |
Grated orange or 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 or margarine |
| 1/4 |
c |
Granulated sugar |
| 1 |
|
Egg; lightly beaten |
| 1/2 |
c |
Milk |
| 1/2 |
ts |
Vanilla |
INSTRUCTIONS
Lightly butter an 8-cup baking dish. In a large bowl, combine the brown
sugar, cinnamon, grated rind and lemon juice; mix well. Add peaches and
toss to mix; transfer to the baking dish. Combine all-purpose flour, whole
wheat flour and baking powder. In a mixing bowl, cream butter or margarine
and granulated sugar until light and fluffy; beat in egg. Add flour/baking
powder mixture alternately with milk. Add vanilla, mixing just until
combined. Drop batter by spoonfuls over peach mixture. Bake in a 375F oven
for 25 to 35 minutes or until peaches are tender and the top is golden
brown. Serve warm. Makes 8 servings
Posted to Bakery-Shoppe Digest V1 #454 by fundwell@excel.net on Dec 15,
1997
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