| Peach Cobbler |
1 1/4 lb Frozen peaches
12 pk Artificial sweetner (3ts)
1/2 ts Cinnamon
6 tb Butter
1 c Flour
1/4 ts Salt
1/3 c Rolled oats
Directions Preheat oven to 350 degrees. Place frozen peaches in a 8"
square baking dish and allow to thaw completely. Add artificial
sweetner , cinnamon and mix. In a small bowl , cut butter into flour
, salt and rolled oats with pastry blender. Springle over peaches and
stir to blend . Cover and bake for 30 minutes .Remove cover and bake
additional 25-30 minutes or until peaches are tender. Makes 9 (1/3
cup ) serving . 151 calories each serving. Note: You may substitute
5-7 fresh medium peaches or any otherappropriate fresh fruit in this
recipe .However the type of fruit used may affect baking time.
| Bisquick Cobbler |
1 Cup Bisquick
1 Cup Milk
1 Cup Sugar
1 Stick Margarine
1 Large Can Peaches -- in Heavy Syrup
Preheat the oven to 350 degrees.
Melt the margarine in the (13"x9") pan.
Mix the milk, sugar and Bisquick together in a bowl.
Pour into the melted margarine.
Pour off half the syrup from the peaches.
Spread the peaches with the remaining syrup on top of the batter.
Bake 45 minutes.
| Almond Bark |
1 c Whole unblancehed almonds
3 pk (6oz)semisweet choco chipsOR
1 lb White candy coating
2 tb Solid vegetable shortening
Spread almonds in a baking pan and toast in a 350 oven for about 8 minutes,
shaking pan occasionally. Let cool. Line a rimmed 10x15 inch pan with wax
paper, covering bottom and sides of pan. Place chocolate chips or candy
coating in the top of a double boiler. Add shrotening, stir over barely
simmering water just until mixture begins to melt. remove from heat; stir
until completely metled. stir in toasted almonds. Turn mixture into pan and
spread to distribute nuts evenly; tto spread more smoothly, drop pan onto
counter several times from a height of about 8 inches. refrigerate candy
just until firm. Break into pieces before serving. to store, cover airtight
and refrigerate for up to 3 weeks. Makes about 1 1/4 pounds.
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