My mom gives me a bag full of women's magazines about once a month. She has the corners carefully clipped off each one indicating to herself that she has finished with that magazine. They rarely arrive with anything ripped out, and then I proceed to tear them apart. This is a good summertime recipe I recently ripped out of a Good Housekeeping magazine that arrived in the last bunch.
1 lemon
1 1/3 c. flour
1 t. baking powder
3 T. brown sugar
1/2 c. plus 3 T. granulated sugar
10 T. butter, melted
6 ripe peaches, peeled and halved
1 pt. raspberries
1/4 c. cornstarch
1/8 t. salt
whipped cream or ice cream
Grate 1 T. lemon peel with a zester. Squeeze 3 T. lemon juice.
In a large bowl combine flour, baking powder, brown sugar, and lemon peel. Blend in butter until small clumps form.
Cut peaches into 1/4" slices. In a bowl toss peaches, berries, cornstarch, salt, lemon juice, and 1/2 c. sugar. Let stand 15 minutes.
In a 2 quart baking dish, spread fruit. Top with crumbs. Bake at 375 for 40-50 minutes. Cool 30 minutes. Serve with whipped cream or ice cream on top.
1 lemon
1 1/3 c. flour
1 t. baking powder
3 T. brown sugar
1/2 c. plus 3 T. granulated sugar
10 T. butter, melted
6 ripe peaches, peeled and halved
1 pt. raspberries
1/4 c. cornstarch
1/8 t. salt
whipped cream or ice cream
Grate 1 T. lemon peel with a zester. Squeeze 3 T. lemon juice.
In a large bowl combine flour, baking powder, brown sugar, and lemon peel. Blend in butter until small clumps form.
Cut peaches into 1/4" slices. In a bowl toss peaches, berries, cornstarch, salt, lemon juice, and 1/2 c. sugar. Let stand 15 minutes.
In a 2 quart baking dish, spread fruit. Top with crumbs. Bake at 375 for 40-50 minutes. Cool 30 minutes. Serve with whipped cream or ice cream on top.
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