|I Can Be a Chef (I Can Be Books)|
|by Ann Tomchek|
Explores the world of those who cook for a living, examining where they work and what they do in preparing meals for others.
1 - 10 of 299 for pie w canned peaches
Preheat oven to 400°F degrees. Drain peaches, reserving 1/3 ... a 9 inch pie dish with pie ... cream topped with peach syrup or garnished ... sprig of fresh mint.
Drain juice from peaches. Mix sugar, ... mixture thickens. Line pie tin with crust. ... second crust. Bake at 450 degrees for 20 minutes or until brown.
Mix all together except bananas. Refrigerate until ready to serve, then stir in 2 sliced bananas.
Drain peaches, reserving syrup. ... sugar, honey, pumpkin pie spice and vanilla. ... reserved syrup (from can). Cook over ... pie crust with peach mixture. Dot with ... until deep golden brown.
This is one easy peach cobbler that can be made with a store-bought crust and canned peaches. Preheat oven ... bake until brown and bubbly top and bottom.
Cook down until thick, stirring often. Put in jars and seal.
Put in jars; cold pack 15 minutes.
Preheat the oven ... melted. Add 2 cans of your fruit pie filling to the ... 20-30 minutes, then eat warm. Place additional in the refrigerator. Enjoy!!!
33% calorie reduction from traditional recipe. Place peaches in medium saucepan. ... dissolved. Spoon hot peach mixture into 8-inch ... pan. Meanwhile, roll pie pastry on lightly ... substituted for the canned peaches. Increase Equal® ... 1/2 packets Equal® sweetener. Equal
Butter or grease ... Pour in the pie filling and mix ... that the fruit can bubble up through ... minutes until slightly browned. Serve with Cool Whip!
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