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Full Online Book HomeLearning KitchenFruit - Peach - Peach Melba Dumpling
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Fruit - Peach -  Peach Melba Dumpling Post by :YankeeI Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2751

Click below to download : Fruit - Peach - Peach Melba Dumpling (Format : PDF)

Fruit - Peach - Peach Melba Dumpling

1 1/2 cups fresh peeled and sliced peaches (squeeze juice from 1/2 fresh lemon and lightly sugar peaches, stir well to coat)
1/4 cup fresh raspberries
1/4 pound butter
3/4 cup sugar
3/4 cup flour
3/4 cup milk
2 tsps baking powder
dash of salt
dash of cinnamon

Prepare peaches, set aside. In 1 1/2 quart greased casserole, melt butter until bubbly (350 degrees).

In the meantime, prepare batter; mix together flour, sugar, salt, cinnamon, baking powder and milk. Pour batter on top of melted butter – DO NOT STIR. Carefully spoon peaches and raspberries into batter, being careful not to stir.

Bake at 325 degrees for 45-50 minutes, or until golden brown. Serve warm with ice cream or whipped cream
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Fruit - Peach -  Peach Melba Fruit Spread Fruit - Peach - Peach Melba Fruit Spread

Fruit - Peach -  Peach Melba Fruit Spread
2 pounds ripe peaches or frozen unsweetened peaches -- thawed 1 pint ripe red raspberries 2 cans frozen concentrated sweetened white grape juice (12-oz.ea) -- thawed 1 box fruit pectin for lower-sugar recipes 1/2 teaspoon butter or margarine Peel, pit and finely chop peaches. Measure 3 cups into 6-or-8-quart saucepot. (Do not use a smaller saucepot or fruit spread will not set.) Crush raspberries thoroughly, one layer at a time. Measure 1 cup raspberries into peaches in saucepot. Stir in juice concentrate. Stir fruit pectin gradually into fruit in saucepot. Add butter. Bring mixture to full rolling boil on

Fruit - Peach Melba Cobbler Fruit - Peach Melba Cobbler

Fruit - Peach Melba Cobbler
3 C (420g) All-purpose Flour 1 tsp Salt 1 C (225g) Butter-flavored Shortening 1/2 C (1dL) Ice-Cold Water (* up to 1/2 cup or 1dL) 1-1/2 C (300g) Granulated Sugar 1/4 C (35g) Cornstarch 1 tsp Cinnamon 4 C (600g) Fresh Peaches; peeled and sliced 3 C (450g) Fresh Raspberries 2 T Butter 1 Egg Yolk 1 T Whole Milk (can substitute low fat milk) Pre-heat oven to 375F (190C). Prepare Cobbler Bottom Crust:Sift together flour and salt in a large mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Gradually add a bit of ice-cold water, don't