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Full Online Book HomeLearning KitchenPies - Peach - Peach And Blueberry Skillet Pie
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Pies - Peach -  Peach And Blueberry Skillet Pie Post by :ChargeService Category :Learning Kitchen Author :Unknown Date :March 2012 Read :753

Click below to download : Pies - Peach - Peach And Blueberry Skillet Pie (Format : PDF)

Pies - Peach - Peach And Blueberry Skillet Pie

3 1/2 cups biscuit mix, Bisquick
3 tablespoons sugar
3 tablespoons melted butter
3/4 cup milk
6 large peaches, peeled, pitted and sliced
1 cup blueberries
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 tablespoon soft butter

Combine biscuit mix, sugar, butter and milk into a smooth batter. Knead and roll out a little larger than an 8 inch cast iron frying pan.

Place dough in cast iron frying pan, allowing edges to hang over the sides. Top with peach slices and berries. Combine sugar, salt and cinnamon. Sprinkle over fruit. Dot with butter.

Fold hanging dough toward center, leaving center open. Bake uncovered in a preheated 425 degree F. oven for 25 minutes. Serve warm with a little milk or cream.
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Pies - Peach -  Peach Of A Pie Pies - Peach - Peach Of A Pie

Pies - Peach -  Peach Of A Pie
1 crust pastry for a 9 inch pie pan 8 to 10 canned peach halves (or 4 to 5 fresh sliced peaches may be substituted) 2 eggs, slightly beaten 1 cup sour cream 1/4 cup honey 1/2 cup firmly packed brown sugar 2 tablespoons flour Prepare pastry; do not prick crust. Arrange 8 to 10 canned peach halves in pie shell, cut side up. Combine eggs, sour cream and honey; mix well. Pour over peaches. Combine the brown sugar and flour and sprinkle the sugar/flour mix over the peaches. Bake in a 450 degree oven for 12

Pies - Peach -  Peach Yogurt Pie Pies - Peach - Peach Yogurt Pie

Pies - Peach -  Peach Yogurt Pie
1 can (8 3/4 oz.) sliced peaches, drained 2 containers (8 oz. each) peach yogurt 1 carton (8 oz.) cool whip Combine fruit and yogurt, then fold in cool whip, blending well. Spoon into baked graham cracker crust. Freeze until firm, about 4 hours. Remove from freezer and place in refrigerator 30 minutes before serving. Crust: 1 cup lightly toasted walnuts 1 cup graham cracker crumbs (8 whole) 2 T brown sugar 1/4 t salt 3 T butter 2 T honey Preheat oven to 375 degrees. Process walnuts, graham cracker crumbs, brown sugar and salt in food processor until walnuts are