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Copied from Prepared Pantry:

Preheat the oven to 350 degrees.

Fruit Mixture

1 29 ounce size can of sliced peaches in syrup
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Drain the juice into a saucepan. Mix a little of the juice with cornstarch to make a soft paste and add the paste to the rest of the juice. Add the spices.

Heat until bubbly, stirring as needed. The syrup should thicken to a slurry.

Pour the slurry and peaches into a small casserole dish.

Topping

1 egg
1/3 cup milk
4 tablespoons butter, melted
1 cup flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt

In a medium bowl, whisk the butter, milk, and egg together. Add the sugar and stir.

Combine the dry ingredients and add them to the liquid mixture. Stir until well combined.

Spoon over the peach mixture so that the fruit is covered.

Bake for 45 minutes or until the top is a golden brown.

Serving suggestions

Serve hot or cold. We prefer it hot with vanilla ice cream or even cold milk.

Fresh peach version is here.
 

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I did to. But, you know that you can can cake. You know that you can can peaches. Why can't you place the peaches in the jar half way up. Then pour a yellow cake to the 3/4 mark and bake. The peaches will stay on the bottom and the cake will rise to the top of the jar as it bakes. Then when it's done, place a lid and seal it down really tight. Do you think it could work?

Or might it be better to mix in large pieces of peach with the cake mix and pour it to half way in the jar and bake?
 
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