Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFruit - Peach - Peach Melba Dumpling
Famous Authors (View All Authors)
Fruit - Peach -  Peach Melba Dumpling Post by :YankeeI Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2699

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
If you like this book please share to your friends :
NEXT BOOKS

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
PREVIOUS BOOKS

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
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT