3 : c Fresh peaches -- thinly
Sliced : Sliced
2 : c Milk
2 : c Bread crumbs
pn : pn Salt
1 : c Dark brown sugar
2 : Eggs -- beaten
1/4 : c Sweet butter
1/4 : ts Cinnamon
3 : c Canned peaches; chopped
2 : c Milk
2 : c Bread crumbs (we used angel
-biscuit : -biscuit crumbs)
1 : pn Salt
1 : c Light brown sugar; packed
2 : Eggs; beaten
1/4 : c Butter
1/4 : ts Cinnamon
1/2 : ts Almond extract
1/2 : ts Creme bouquet (optional -
-available : -available through specialty
0: COMBINE FLOUR, baking powder, salt and butter in a mixer and mix until crumbly
1: Add the buttermilk and mix until the dough holds together
2: Do not over-mix
3: Turn out on a floured surface and roll the dough out to a 3/4-inch thickness
4: Cut into rounds or squares
5: Place fairly close together on an ungreased cookie sheet and bake in preheated 450F oven for 12 to 15 minutes
6: MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www
7: synapse
8: com/~gemini