Wednesday, November 7, 2012

Peaches and Cream Dessert / Peach Melba Pie by Margaret Ullrich

Have a cup of heavy cream in the fridge?
Left over from when you made a pumpkin pie?
Half pint too small, quart too much.
Isn't that always the way.

No one wants jello in November.
Not when it's so cold outside.
It would be a shame to throw the cream away.
So, don't.

Of course you have a couple of tins of peaches on the shelf.
Just sitting there.
Getting dusty.

So, make a dessert.


                    Peaches and Cream Dessert / Peach Melba Pie

grease a 9 x 13" pan         
preheat oven to 400ยบ           
Bake 45 min.

Mix together
2 Cups flour
2 Tablespoons sugar
5 teaspoons baking powder
1 teaspoon salt

Cut in 
1/2 Cup margarine (or 3 ounces oil)

Stir in
3/4 Cup milk

Press the mixture in the prepared pan.

Spread on the dough after it has been spread in the pan
1 Cup raspberry jam
Drain
2 cans peach slices or halves
Place the peaches on the raspberry jam

Combine
1 Cup heavy cream
1 Cup sugar
1 Egg
Pour the cream mixture over the peaches.
Sprinkle with
1 teaspoon nutmeg

Bake - cool - serve as a pie.

2 comments:

  1. just wanted to say that i realy like your blog. especially the maltese recipes! x

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    Replies
    1. Thank you, Scrambled Megs!! The photos on your blog sure made me hungry :-)

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