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Results 11 - 20 of 40 for peach filling
Preheat oven to 350 degrees. Grease a 9x13 inch baking pan. Into large bowl, measure flour and next 6 ingredients. With mixer at low speed, ...
Cook cornstarch, sugar and water ... 1/4 cup dry peach Jello, then cool. Place sliced ... crust. Refrigerate 2-3 hours. Serve with whip cream.
Scald, peel and slice the peaches to make four quarts. Pour undiluted orange juice over peaches. Drain off excess juice (this can be used ...
Combine and mix cheese and ... Place whole fresh peach or plum in center. Seal ... minutes. Drain well. Sprinkle with buttered bread crumbs or nuts.
Put in jars; cold pack 15 minutes.
Mix all ingredients. Place in pie pan - freeze. Remove from pie pan. Place in heavy duty gallon freezer ba. Keep in freezer until ready to ...
Mix all together. Line 4 ... rim. Divide pie filling evenly in the pans. Fold ... crust. Cut slits in dough. Bake at 425 degrees for about 1 hour.
Mix all together; divide into 4 freezer containers and freeze. To use, thaw and pour into 9-inch pastry-lined pie plate. Top with pastry or ...
Mix all together. Just before serving add 2 diced medium bananas.
Preheat oven 350 degrees. Grease 13x9 cake pan. Mix well first 7 ingredients. Increase speed to high for 4 minutes (scraping sides). Spread ...
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