Daisy King

Tuesday, June 27, 2000 Recipe #2523


Biscuit Topping
1 c all-purpose flour
1/4 c rolled oats
1/4 c packed brown sugar
1 t baking powder
1/2 t ground nutmeg
3 T butter
1/3 c chopped pecans

1/3 c granulated sugar
1 T cornstarch
1/4 c water
1/4 t almond extract
4 c sliced peeled peaches
1 egg
1/4 c milk
1 T granulated sugar
1/4 t ground cinnamon

Peach ice cream

Directions: Stir flour, oats, baking powder, and nutmeg in medium mixing bowl. Cut in the butter with a pastry blender and add almond extract and set aside. Add granulated sugar and cornstarch in a medium saucepan. Stir in water and pecans and add the sliced peaches. Cook and stir over medium heat until thickened. Reduce heat and keep mix hot. In another small bowl, mix the egg and milk and add to dry biscuit topping. Stir biscuit topping until moist. Transfer the hot filling to ungreased 2 qt. baking dish. Immediately spoon the filling in 8 hot filling mounds in dish. Sprinkle with sugar and cinnamon. Bake at 400 degrees for 20 minutes. Serve with peach ice cream.

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