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April 2019

Ice cream Recipes

Apple Pie Recipes

Mott's Chunky Apple Pie

Mott's Chunky Apple Pie Recipe
2 cn Mott's Chunky Apple Sauce (23 oz) 2 Pie crusts (9 ) 1 t Cinnamon (opt) Preheat oven to 425'F...

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PeachApricot Pie Recipe

PeachApricot Pie recipe and other ice cream recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print PeachApricot Pie recipe  PDF


1 pk For 9 inch two crust pie
3/4 c Packed brown sugar
1/4 c Apricot jam or preserves
1/3 c All purpose flour
1/4 ts Ground cinnamon
6 c Sliced fresh peaches
(8 to 10 medium) 1 ts Lemon juice
1 tb Margarine or butter
Make this southern favorite at summer's peak with juicy, ripe peaches. Heat oven to 425 degrees. Prepare pastry. Mi sugar, flour and cinnamon in large bowl. Stir in peaches, apricot jam and lemon juice. Turn into pastry lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it seal and flute. Cover edge with 2 to 3 inch strip of aluminum foil to prevent e cessive browning. Remove foil during last 15 minutes of baking.Bake about 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve with ice cream and Raspberry Currant Sauce if desired. 8 SERVINGS 400 CALORIES EACH FOR 9 INCH PIE.

PeachApricot Pie recipe and other ice cream recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
717 people have voted
Last Reviewed on 2019-04-24



Wednesday, Apr 24 2019 Download & Print PeachApricot Pie recipe  PDF   Ice cream recipes RSS   New

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2 Whole chicken breasts, split OR 4 Half chicken breasts, split (skinless and boneless) slightly flattened and patted dry Flour seasoned with Salt Pepper and 1/4 ts Crumbled dried tarragon (for dredging) 3 tb Dijon mustard 1/2 c Finely chopped pecans 2 tb Unsalted butter 1 ts Vegetable oil LIGHTLY DREDGE THE CHICKEN in the seasoned flour, patting to remove any e cess. Brush 1 side of each breast generously with mustard. Pat the pecans into the mustard. Turn and repeat on the other side. Place the chicken in a flat dish, cover, and refrigerate for 20 minut...

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