#472 - Crusty Peach Pudding

(by Shirley McNevich)

4 cups sliced canned peaches
2 TBSP cornstarch
1 TBSP butter
1 tsp. vanilla
1/2 tsp. baking powder
1/2 cup milk
1/4 cup white sugar
1/2 tsp. cinnamon
1/2 cup white sugar
1 beaten egg
1 cup flour
1 tsp. lemon juice
Domino's powdered sugar for dusting

Grease a 9 x 13 cake pan. In a bowl using a spoon, stir the sliced peaches, 1/4 cup white sugar, cornstarch and cinnamon. Scoop the peach mixture evenly on the bottom of the cake pan, cover the cake pan with foil and bake at 350 degrees for 20 minutes. While baking, in a mixer combine butter, 1/2 cup white sugar, vanilla, egg and lemon juice--beat. Add the flour, baking powder and milk--beat until smooth. Remove cake from oven and while still warm, spread the batter evenly over the top of the cake. Throw foil away. Return to oven and bake at 350 degrees for 20-25 minutes longer until lightly browned. Cool completely, then dust the top with powdered sugar.

#176 - Peach Pudding

(by Harriet Betz - friend)

4-5 fresh or canned whole peaches, sliced
1 cup white sugar
2 TBSP butter
1 egg
1/2 cup milk
1 cup flour
1 tsp. baking powder

Grease a glass baking dish (8x8x2"). Slice peaches, drain them, and arrange them to cover the bottom of the dish. In a bowl, add flour, sugar and butter and mix with your hands until crumbly. In a separate bowl, add the milk and egg--beat well by hand. Add the baking powder to the flour mixture, and stir in the egg/milk mixture with the flour mixture. Mix well. Pour the batter over the top of the peaches. Bake at 350 degrees for 40 minutes or until nice and brown.