| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Milk |
| 1 |
|
Egg |
| 3 1/4 |
oz |
(pk) dry vanilla pudding mix |
| 3 |
tb |
Butter or margarine |
| 1 |
cn |
(15-20 oz) sliced peaches, reserve juice, drained |
| 1 |
pk |
(8 oz) cream cheese, softened |
| 1/2 |
c |
Sugar |
| 3 |
tb |
Peach juice |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
Combine the first ingredients. Beat 2 minutes on medium speed. Pour into
greased pan. Place the drained peaches over the batter. Combine cream
cheese, 1/2 cup sugar and peach juice. Beat 2 minutes at medium speed.
Spoon to within 1 inch of edge of batter. Mix together the 1 tablespoon
sugar and 1/2 teaspoon cinnamon. Sprinkle over entire filling. Bake at 350
degress for 30-35 minutes until crust is golden. Filling will appear soft.
Store in refrigerator.
NOTES : Can use pinapple chunks instead of peaches. Recipe from a dear
friend that passed away years ago from breast cancer.
Recipe by: Carol Duncan Posted to MC-Recipe Digest V1 #599 by
hister@juno.com (Iris E. Dunaway) on May 04, 1997
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”