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1993-01-14
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Path: recipes
Newsgroups: rec.food.recipes
Distribution: world
From: mari robinson <IO00053@MAINE.MAINE.EDU>
Date: Wednesday, 24 Jul 1991 15:48:52 EDT
Subject: LACTO: Peach Crisp
References: <288CA14F.1787@mthvax.cs.miami.edu>
Keywords: recipe /misc/ftp/pub/recipes/lacto/peach-crisp
Summary: orig. subject: Re: REQUEST: Peach Recipes
Archive-Name: recipes//misc/ftp/pub/recipes/lacto/peach-crisp
Followup-To: rec.food.veg
Organization: University of Maine System
Approved: aem@mthvax.cs.miami.edu
Message-ID: <2898CE7E.4B93@mthvax.cs.miami.edu>
I just went nuts with a humongus peach crisp - just like good ol' apple
crisp (apple crumble?) except with peaches...
Peach crisp (I don't measure - wing it)
Peaches, sliced
lemon juice
quick oats (thin rolled oats) \
brown sugar roughly equal amounts
whole wheat flour /
margarine, melted
cinnamon
nutmeg
ginger
Put peaches in oiled baking dish. Sprinkle with lemon juice. Combine
all other ingredients except margarine in small bowl and add just
enough melted margarine to make it stick together in small lumps (so it
looks like the first stage of pie pastry). Spread this resulting stuff
over the peaches. Heat oven to 350 F and bake until peaches are done
and topping is browned, about 40 minutes. Serve warm (not hot or cold)
with a not-too-sweet vanilla or ginger ice cream, or ginger-flavored
whipped cream (I had a recipe somewhere for "whipped cream" made from
non-fat dry milk, but i can't find it). Yummy!
Variations:
mix other fruits in with the peaches - blueberries and
raspberries are good...
add a handful of raisins or currants to topping mix
add nuts to topping (or sprinkle over before baking)
You can use almost any fruit with this recipe (although
i'm not sure how well "watermelon crisp" would go over!)
Mari-Elisabeth Robinson