|Low-Fat Cooking to Beat the Clock|
|by Frank Frankeny|
Can low-fat cooking be fast-really fast-and tasty too? You bet! Expanding on the successful formula of Cooking to Beat the Clock, food journalist ...
1 - 10 of 158 for how to preserve peaches
Sift together flour, ... Add flour mixture, peach preserves and pecans. Bake ... oven. Depending on your oven, it may bake in 1 hour and 15 or 20 minutes.
Cream butter; add ... flour with buttermilk to the cream mixture. ... Lightly fold in peach preserves. Fold in ... Bake at 350 degrees for 25 to 30 minutes.
Cream butter adding ... egg yolks then peach preserves. Sift flour and measure. Add salt to flour. Stir soda ... icing. Sprinkle top and sides with coconut.
Cream this together then add: Bake 350 about 35 minutes. Blend well.
Bake in layers at 350 degrees. Cook sugar and milk to hard ball stage. Stir in remaining ingredients.
Mix all by hand. DO NOT use electric mixer. Pour into greased and floured bundt pan and bake 300 to 325 degrees about 1 1/2 hours.
Cream sugar and ... Add flavorings and preserves, beat 1 minute. Pour into large tube pan, greased and floured. Bake at 350 degrees for 1 hour and 20 minutes.
Cream shortening; gradually ... ingredients; gradually add to creamed mixture, beating ... 11"x7"x2" pan. Spread preserves on crust to ... bars. Yield: 2 dozen.
Combine peaches, pineapple and sugar. Cook over low heat for 15 minutes stirring occasionally. Pour into jars and seal.
Boil sugar and peaches for 4 minutes. Add certo or pen gel. Boil 1 or 2 minutes longer. Pour into jars.
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