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March 2019

Christmas Cake Recipes

Salad Recipes

Stuffed Cucumbers Constance

Stuffed Cucumbers Constance Recipe
Te t Only Serve this pleasant and unusual entree with sprigs of watercress dipped in a well flavoured vinai...

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Peach Breakfast Cake Recipe

Peach Breakfast Cake recipe and other christmas cake 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 Peach Breakfast Cake recipe  PDF


1/2 c Butter or margarine
1/2 c Sugar
1 t Orange peel, grated
1/4 ts Almond e tract
2 Eggs
3/4 c Flour, all purpose
3 Peaches, ripe
1 c Sour cream
1/4 c Sugar
1 Egg white
1/4 ts Almond e tract

ea cinnamon sugar mi ture With mi eror food processor, beat or whirl butter, sugar, peel and almond e tract until blended. Add eggs, one at a time, mi ing well. Add flour, whirl or beat until smoothly mi ed. Spread batter into buttered, floured 9 inch cheesecake pan with removable rim. (Spread with wet spatula or spoon). Peel and either, halve or slice peaches. Arrange peaches on batter. Bake at 350 for about 25 30 minutes (until lightly browned and just beginning to pull away from pan sides). Remove from oven. Quickly and neatly, spoon cream topping around fruit. Bake 10 minutes longer. Cool on rack at least 30 minutes. Serve warm or cool. If made ahead, cool,
cover, and let stand up to 3 hours at room temperature or chill up to 8 hours. Run a knife between pan rim and cake. Remove rim and set cake on platter. Sprinkle to lightly with cinnamon sugar. TOPPING: Beat to blend sour cream, sugar, egg white ande tract.

Peach Breakfast Cake recipe and other christmas cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
231 people have voted
Last Reviewed on 2019-03-23



Saturday, Mar 23 2019 Download & Print Peach Breakfast Cake recipe  PDF   Christmas Cake recipes RSS   Thumsb up

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2 c Fresh lemon juice 4 c Water 36 To 40 medium artichokes 3 Lemons, halved 4 c Distilled white vinegar 1/2 ts Salt 2 Garlic cloves 4 Bay leaves 1/2 ts Dried basil 1 ts Dried oregano 2 To 4 small dried red chile peppers (optional) 2 c Olive oil These pickles are worth every bit of the time it takes to prepare them. They're one of the best tasting and most beautiful preserves on my pantry shelf. The pale, creamy yellow leaves around the artichoke heart glisten in the oil herb vinegar brine, and sometimes a faint hint of purple on the chokes is evident, to...

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