| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 2 |
cn |
(1-lb) sliced peaches; drained |
| 2 |
ct |
Fresh raspberries; 1/2-pt each |
| 3 |
tb |
Granulated sugar |
| 2 |
ts |
Grated lemon peel |
| 1/4 |
ts |
Ground cinnamon |
| 1 |
pk |
(7.5-oz) refrigerator buttermilk biscuits |
|
|
Whipped cream; optional |
INSTRUCTIONS
Heat oven to 375 degrees. Combine peaches, raspberries, 2 tablespoons
sugar, and grated lemon peel in 9-inch square baking dish; stir gently but
well to mix; bake 10 minutes. Meanwhile, combine remaining 1 tablespoon
sugar and cinnamon; set aside. Remove baking dish from oven; arrange
biscuits over fruit in one layer; sprinkle with cinnamon-sugar mixture.
Cover with foil; bake 5 minutes. Uncover; bake 5 minutes longer until
biscuits are golden brown and cooked through and fruit is hot and bubbly.
Serve with whipped cream, if desired. Makes 6 servings.
REDBOOK, JUN 1990
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:
“Misunderstood? No one understands like Jesus”