|by Kay Fairfax|
Sugar Mice and Coconut Ice--just two of the delectable, easy-to-make Edible Gifts by talented food writer, Kay Fairfax.
1 - 10 of 158 for make peach preserves
Cream butter adding ... egg yolks then peach preserves. Sift flour ... and pineapple. Put cake together with icing. Sprinkle top and sides with coconut.
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 ... Lightly fold in peach preserves. Fold in stiffly ... whites. Turn in 9" round cake pans. Bake at 350 degrees for 25 to 30 minutes.
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.
Cream shortening; gradually ... 11"x7"x2" pan. Spread preserves on crust to ... minutes or until lightly browned. Cool and cut into bars. Yield: 2 dozen.
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.
Boil sugar and peaches for 4 minutes. Add certo or pen gel. Boil 1 or 2 minutes longer. Pour into jars.
Combine peaches, pineapple and sugar. Cook over low heat for 15 minutes stirring occasionally. Pour into jars and seal.
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