Friday, September 3, 2010
Posted by Grandma Jeanne on April 12, 2010
2 cans (15-1/4 ounces each) sliced peaches in heavy syrup, drained
1/3 cup flour
1/3 cup firmly packed brown sugar
1/3 cup old-fashioned oats
1/4 teaspoon cinnamon
1/4 cup butter, melted
Place fruit in 1 quart shallow baking pan.
Combine flour, sugar, oats, and cinnamon.
Mix in butter until crumbly. Sprinkle over fruit.
Bake at 375 degrees for 30 minutes or until golden brown.
Serve with ice cream.
Serves 4 to 6.
Posted by Grandma Jeanne on February 20, 2010
A friend of mine served this after Bible study one night, and we all loved it. She got the recipe from her mom. It is excellent!
1 29-ounce can of sliced peaches, drained
1/2 cup butter or margarine, softened
1 package lemon cake mix
1/2 cup flaked coconut
1/2 cup sugar
1 teaspoon cinnamon
1 cup dairy sour cream
1 egg
Heat oven to 350 degrees.
Drain peaches thoroughly on paper towels.
Cut butter into dry cake mix until crumbly.
Stir in coconut.
Pat mixture lightly in ungreased 9×13 pan, building up slight edges.
Bake for 10 minutes.
Arrange peach slices on warm crust.
Mix sugar and cinnamon. Sprinkle on peaches.
Blend sour cream and egg. Drizzle on peaches. Topping will not completely cover peaches.
Bake 25 minutes or until edges are light brown.
Do not over bake.
Serve warm.
Posted by Grandma Jeanne on September 8, 2009
Brown four pork chops in a skillet.
Place in crockpot.
Place fresh peach halves on top of chops before pouring sauce over them.
Mix and pour this sauce over your pork chops:
1/4 cup vinegar
2 tablespoons lemon juice and water to make 1/4 cup
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon cloves
Cook in crockpot for about 3-1/2 hours on 3 (or medium).
Posted by Grandma Jeanne on October 6, 2008
2 cups flour
3/4 teaspoon salt
10 tablespoons butter, chilled
2 tablespoons shortening, chilled
1 cup brown sugar
3/4 teaspoon nutmeg
1/2 cup almonds, sliced
1 lemon
9 peaches, about 3 pounds
3 tablespoons cornstarch
1/4 teaspoon almond extract
2 tablespoons dry bread crumbs
Combine 1 cup flour and 1/2 teaspoon salt.
Cut in 4 tablespoons of butter and the shortening until mixture resembles coarse meal with a few pea-sized pieces remaining.
Sprinkle in 3 to 4 tablespoons ice water, a tablespoon at a time, until dough just comes together. Gather into a disk.
Wrap and chill at least 30 minutes.
Combine remaining cup of flour, 1/3 cup brown sugar, 1/4 teaspoon salt, and 1/4 teaspoon nutmeg.
Cut in remaining 6 tablespoons of butter until crumbly.
Stir in almonds.
Chill.
On a lightly floured work surface, roll out chilled pie pastry to fit a 9″ pie pan. Fit pastry into pan. Trim and flute edges.
Chill.
Grate 1 teaspoon of lemon zest from the lemon, and squeeze 1 tablespoon of juice.
Peel peaches and slice.
Combine with remaining 2/3 cup brown sugar, remaining 1/2 teaspoon nutmeg, lemon zest and juice, cornstarch and almond extract.
Sprinkle bread crumbs over bottom of pie shell and fill with peach mixture.
Sprinkle almond crumb mixture on top.
Bake 15 minutes at 475 degrees.
Reduce temperature to 350.
Continue baking until top is browned and fruit juices are bubbling, 50 to 55 minutes.
Cool completely before cutting.
Posted by Grandma Jeanne on January 24, 2007
9 or 10 inch unbaked pie shell
6 or 7 peaches
1 cup sour cream
3/4 cup brown sugar
1/4 cup white sugar
2 tablespoons flour
2 tablespoons minute tapioca
Cinnamon
Blend sour cream, sugars, flour, and tapioca together.
Pour this mixture over peach slices in the unbaked pie shell.
Sprinkle cinnamon on top.
Bake at 375 degrees for 40 to 45 minutes.
