Dutch Peach Cake:::gwhp32a Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
BARB DAY
1: Egg, slightly beaten
3/4 cup: Milk,
30: Sweeta, drops*
2 cup: Buiscuit mix,
16 ounce: Peaches, canned,sugar-free
1/2: Lemon, juice only
1 dash: Nutmeg,
2 tbsp: Butter, or margerine
Directions:
* Substitute other type sweetener, if desired. Combine egg, milk and
18 drops of the Sweeta; stir into biscuit mix; beat hard 1/2 minute;
spread in greased 8" square pan. Drain peaches, arrange slices on
dough. Combine lemon juice and remaining Sweeta and sprinkle evenly
over the peaches. Dust with nutmeg. Dot with butter. Bake at 450
degrees for about 40 minutes. Calories per recipe 270. This recipe
is from The Sugar-free Cookbook of Family Favorites by William I.
Kaufman From Barb Days Database
Source from luhu.jp
18 drops of the Sweeta; stir into biscuit mix; beat hard 1/2 minute;
spread in greased 8" square pan. Drain peaches, arrange slices on
dough. Combine lemon juice and remaining Sweeta and sprinkle evenly
over the peaches. Dust with nutmeg. Dot with butter. Bake at 450
degrees for about 40 minutes. Calories per recipe 270. This recipe
is from The Sugar-free Cookbook of Family Favorites by William I.
Kaufman From Barb Days Database
Source from luhu.jp
Tags
Cakes