4 c. butter or margarine
8 c. flour
8 c. sugar
16 tsp. baking powder
pinch of salt
6 c. milk
2 gal. canned peaches
Mix all ingredients except peaches. Pour into bottom of
2 LARGE pans. Pour 1 gallon of peaches per pan, juice and
all, on top.
Bake at 400 degrees for 45 to 60 minutes.
Serve chilled topped with whipping cream or serve warm with
ice cream if desired.
~~~
Small Batch
1 1/2 c. margarine
1 c. flour
1 c. sugar
2 Tbsp. baking powder
pinch of salt
3/4 c. milk
1 large can peaches
Return
to SERVES FIFTY Index here
NOTE: I made this recipe yesterday
for a gathering at a local street prayer house. I made it an 18 quart
Nesco roaster which I usually use for my Thanksgiving turkey. I added
4 cups of dried cherries and 4 cups of chopped pecans to the recipe.
It did not come out with a nice crisp crust on top, but rather more
like a peach bread pudding. I realized this was probably because of my
baking method. However, it still tasted wonderful and was a hit at the
gathering. Transporting and keeping it hot was a breeze as I just took
the whole roaster oven to the gathering and plugged it in. Thanks for
the help! ...Johnnie
Return to
GROWLIES Index here