| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 1/3 |
c |
Flour |
| 1 1/3 |
c |
Sugar |
| 3/4 |
ts |
Salt |
| 3/4 |
c |
Shortening |
| 2 |
ts |
Baking powder |
| 3/4 |
c |
Milk |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 3 |
oz |
Cream cheese; softened |
| 1 |
cn |
Eagle Brand milk; (14 oz) |
| 1/3 |
c |
Lemon juice |
| 2 |
ts |
Cinnamon |
| 1 |
cn |
Sliced peaches (29 oz); well drained |
| 1 |
c |
Chopped nuts |
| 1/3 |
c |
Brown sugar |
INSTRUCTIONS
In large bowl mix flour, sugar and salt. Cut in shortening till crumbly.
Reserve 1 cup of mixture. To the rest of the crumb mixture add baking
powder, milk, eggs and vanilla. Beat well.
Spread into greased 13x9 pan. Bake at 350° for 25 minutes or until set.
Meanwhile, in bowl, beat cream cheese till fluffy. Add Eagle Brand milk.
Stir in lemon juice and peaches and half of the nuts and cinnamon.
In another bowl combine reserved crumbs and remaining nuts and cinnamon and
brown sugar. Spoon peach mixture on top of cake and sprinkle crumb mixture
on top. Bake 35 minutes longer or until set. Serve warm.
Recipe by: Fields of Home Guest House Millersburg, Ohio
Source: the ONLINE Innkeeper Recipe Page, www.bbonline.com downloaded
January 16, 1998
Posted to MC-Recipe Digest V1 #1021 by Mardi <amdesjar@mb.sympatico.ca> on
Jan 17, 1998
A Message from our Provider:
“Unlock the mysteries of God. Jesus is the key”