|by Robert P. Winston|
Brings together all the recipes from the Muffin Bible, Cake Bible and Biscuit & Slice Bible.
1 - 10 of 636 for dried peaches
Cook peaches in boiling water ... brown. Remove from fat and drain. Sprinkle with sugar and serve. Makes 10 small pies. With saucer makes about 4 or 5 pies.
Sift flour, baking ... wide. Spread sweetened peaches to within 1/2 ... butter, 1-1/4 cup sugar, 1-1/4 cup water. Put back in oven and let boil 8-10 minutes.
Arrange peach halves in pastry shell. Combine and mix remaining ingredients, pour over peaches. Bake in a hot oven at 425 degrees for 40 minutes.
Slice peaches (Remove seed) Add ... set over night. The next morning cook slowly for 2-3 hours. Put in pint jars and put under water bath for 15 minutes.
Wash peaches thoroughly, cut in ... on. Combine and cook down real low stirring often (they will stick real easy). Put in sterile jars and seal or freeze.
Boil dried peaches in water until ... Place cooled peaches in center. Fold in half and seal edges. Fry until golden brown and sprinkle with powdered sugar.
Mix ingredients and cook slowly for several hours or until thick. May be frozen or canned. Use as dried peaches for fried pies.
Cook peaches as directed on ... 1/4 cup sugar and 1 teaspoon vanilla. Spread over pie. Bake at 325 degrees about 12 minutes. Cool slightly before serving.
Wash fresh green ... slice and string the thin slices on coarse twine and hang to dry same as beans. Store in glass jars or cloth bags, same for peaches.
Cook on low heat until thick, this may take 45 minutes to an hour put into jars and can as usual.
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