Rocky Mountain Recipes 8-24-09 | TheFencePost.com
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Rocky Mountain Recipes 8-24-09

3/4 c. Peach juice and water

1-1/2 t. Lemon juice

2 c. Sugar substitute



1-1/2 c. Flour

1/2 t. Cinnamon



1-1/2 t. Allspice

3/4 t. Salt

8 Tbsp. Butter

Peaches, to fit a #10 can

Preheat oven to 325 degrees. Drain peaches and the save juice. Place peaches in a 9-by-12-inch baking dish. Combine reserved peach juice and water to make 3/4 cup. Add lemon juice and cut in butter until mixture is crumbly. Bake at 350 to 375 degrees for 25-30 minutes.

Sharon Raasch • Champion, Neb.

3/4 c. Peach juice and water

1-1/2 t. Lemon juice

2 c. Sugar substitute

1-1/2 c. Flour

1/2 t. Cinnamon

1-1/2 t. Allspice

3/4 t. Salt

8 Tbsp. Butter

Peaches, to fit a #10 can

Preheat oven to 325 degrees. Drain peaches and the save juice. Place peaches in a 9-by-12-inch baking dish. Combine reserved peach juice and water to make 3/4 cup. Add lemon juice and cut in butter until mixture is crumbly. Bake at 350 to 375 degrees for 25-30 minutes.

Sharon Raasch • Champion, Neb.

3/4 c. Peach juice and water

1-1/2 t. Lemon juice

2 c. Sugar substitute

1-1/2 c. Flour

1/2 t. Cinnamon

1-1/2 t. Allspice

3/4 t. Salt

8 Tbsp. Butter

Peaches, to fit a #10 can

Preheat oven to 325 degrees. Drain peaches and the save juice. Place peaches in a 9-by-12-inch baking dish. Combine reserved peach juice and water to make 3/4 cup. Add lemon juice and cut in butter until mixture is crumbly. Bake at 350 to 375 degrees for 25-30 minutes.

Sharon Raasch • Champion, Neb.

3/4 c. Peach juice and water

1-1/2 t. Lemon juice

2 c. Sugar substitute

1-1/2 c. Flour

1/2 t. Cinnamon

1-1/2 t. Allspice

3/4 t. Salt

8 Tbsp. Butter

Peaches, to fit a #10 can

Preheat oven to 325 degrees. Drain peaches and the save juice. Place peaches in a 9-by-12-inch baking dish. Combine reserved peach juice and water to make 3/4 cup. Add lemon juice and cut in butter until mixture is crumbly. Bake at 350 to 375 degrees for 25-30 minutes.

Sharon Raasch • Champion, Neb.

3/4 c. Peach juice and water

1-1/2 t. Lemon juice

2 c. Sugar substitute

1-1/2 c. Flour

1/2 t. Cinnamon

1-1/2 t. Allspice

3/4 t. Salt

8 Tbsp. Butter

Peaches, to fit a #10 can

Preheat oven to 325 degrees. Drain peaches and the save juice. Place peaches in a 9-by-12-inch baking dish. Combine reserved peach juice and water to make 3/4 cup. Add lemon juice and cut in butter until mixture is crumbly. Bake at 350 to 375 degrees for 25-30 minutes.

Sharon Raasch • Champion, Neb.

3/4 c. Peach juice and water

1-1/2 t. Lemon juice

2 c. Sugar substitute

1-1/2 c. Flour

1/2 t. Cinnamon

1-1/2 t. Allspice

3/4 t. Salt

8 Tbsp. Butter

Peaches, to fit a #10 can

Preheat oven to 325 degrees. Drain peaches and the save juice. Place peaches in a 9-by-12-inch baking dish. Combine reserved peach juice and water to make 3/4 cup. Add lemon juice and cut in butter until mixture is crumbly. Bake at 350 to 375 degrees for 25-30 minutes.

Sharon Raasch • Champion, Neb.


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