|by Anne Willan|
Designed for novice cooks as well as those who simply want to expand their repertoire, this cookbook features recipes for desserts.
Results 1 - 10 of 158 for peach preserve
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.
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 adding ... egg yolks then peach preserves. Sift flour ... and pineapple. Put cake together with icing. Sprinkle top and sides with coconut.
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.
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.
Bake in layers at 350 degrees. Cook sugar and milk to hard ball stage. Stir in remaining ingredients.
Cream this together then add: Bake 350 about 35 minutes. Blend well.
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.
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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