PEACHES AND CREAM CAKE
3/4 c. self-rising flour
1 pkg. cheesecake or vanilla instant pudding mix (3.4 ounce)
3 tbsp. butter, softened
1 egg
1/2 c. milk
1 lg (about 28 ounces) can sliced peaches, drained
8 oz. cream cheese, softened
1/2 c. sugar
1/4 teaspoon cinnamon mixed with 1 1/2 teaspoons sugar
Preparation:
Mix together first 5 ingredients. Spread in lightly greased (deep) pie plate or casserole. Arrange peaches over batter. Beat the cream cheese, sugar and 3 tablespoons peach juice for about 2 minutes. Spread over peaches, leaving a 1-inch border. Sprinkle cinnamon-sugar over cream cheese mixture. Bake for 35 to 45 minutes in 350 degree preheated oven. Cool and refrigerate.
FRESH PEACH CRISP
Cook Time: 45 minutes
Total Time: 45 minutes
Ingredients:
2 1/2 pounds fresh peaches, peeled, pitted
1 cup sifted all-purpose flour
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup soft butter
Preparation:
Butter an 8-inch square baking dish. Preheat oven to 375°.
Slice peeled, pitted peaches into the prepared baking dish. Sift together the flour, sugar, salt and cinnamoninto a medium bowl. Cut butter into flour mixture with pastry blender until mixture resembles coarse meal. Sprinkle crumbs evenly over peaches in baking dish. Bake at 375° for 45 to 50 minutes, until topping is golden brown and peaches are tender. Serve peach crisp warm with cream or whipped topping.
