1 - 10 of 38 for peach bars
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In large mixing bowl, combine dry cake mix, 2 eggs, butter and dry frosting mix, by hand. Press into jelly roll pan (15 x 10 x 1). Bake at 350 ...
In large mixing ... oven. Top with peach slices (I usually ... made this the night before and stored in refrigerator, the bottom crust doesn't stay crunchy.
In large mixing ... oven. Top with peach slices. In small ... peaches. Return to oven; bake 10 to 15 minutes longer. Store leftover dessert in the refrigerator.
Combine dry cake ... oven. Top with peach slices. Combine sour cream and 1 egg. Pour over peaches. Bake 15 minutes. Store left-over dessert in refrigerator.
In large mixing bowl combine dry cake mix, 2 eggs, butter and dry frosting mix. By hand, stir until cake mix is moistened. Press in ungreased 13 x 9 ...
Combine dry cake ... oven. Top with peach slices. In small ... Return to oven and bake 10-15 minutes longer. Store leftover dessert in the refrigerator.
Mix and pat into a 9x13 pan. Makes a very thin crust. Mix: Pour over crust. Dot with butter. Mix: Pour over peaches. Bake 375 degrees for 1 hour.
Beat first 7 ... cheese, sugar and peach juice; beat on ... tablespoon sugar and 1/2 teaspoon cinnamon. Bake at 350 degrees for 30 minutes. Cool and refrigerate.
In small saucepan combine apricots and water. Bring to a boil, remove from heat and cool slightly. In large bowl cream: brown sugar, butter and egg. ...
In a mixing ... remaining dough on top. Bake at 375 degrees until well browned about 35 to 40 minutes. Cut into bars, about 1 1/2 to 2 inches while still warm.
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