| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
16 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1/4 |
c |
Confectioner's sugar |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Butter |
| 1 |
cn |
(29-oz) peaches; drained |
| 1 |
cn |
(16-oz) peaches; drained |
| 2 |
|
Eggs |
| 1 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 3 |
tb |
Flour |
| 1 |
pk |
(8-oz) cream cheese |
INSTRUCTIONS
CRUST
FILLING
Combine flour, sugar and salt; cut in butter to form a dough. Press into a
11x7x2-inch pan. Arrange fruit over crust in pan. Beat eggs; whisk in
sugar, salt, flour and cream cheese. Cream until smooth. Pour over fruit.
Bake at 400 degrees for 10 minutes; reduce heat to 325 degrees and cook 35
minutes.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”