![]() ![]() ![]() Add the beaten eggs and mix them in with a fork. Cut in the softened butter with a couple of forks until the mixture looks like coarse cornmeal. Combine the flour, sugar, baking powder, cinnamon, and salt in the smaller bowl you used earlier.Take it out of the oven and set it on a heat-proof surface, but DON'T TURN OFF THE OVEN! Bake the peach mixture at 350☏ for 40 minutes.Then cover the cake pan tightly with foil. Sprinkle any dry mixture left in the bowl on top of the peaches in the pan. (This works best if you use your impeccably clean hands.) Once most of the dry mixture is clinging to the peaches, dump them into the cake pan you've prepared. Pour the dry mixture over the peaches and toss them. ![]() Mix them together with a fork until they're evenly combined. In another smaller bowl combine white sugar, salt, flour, and cinnamon.Then sprinkle them with lemon juice and toss. Let them sit on the counter and thaw for 10 minutes. Measure the peaches and put them in a large mixing bowl.Preheat oven to 350☏, rack in the middle position.2 beaten eggs (just stir them up in a glass with a fork).1/2 stick softened butter (¼ cup, ⅛ pound).1/3 cup melted butter (1 stick, ¼ pound).10 cups frozen sliced peaches (approximately 2½ pounds, sliced) Do Not Thaw.Preheat oven to 350☏, rack in the middle position. Note: Do Not thaw the peaches before you make this-leave, them frozen. ![]()
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