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1 teaspoon butter
1 package ready-tq-bake refrigerated cookie dough
Mix peaches, flour, sugar and cinnamon. Put into 8-inch square baking pan. Cut butter into small pieces over top of peaches. Arrange 1/4-inch slices of cookie dough in rows over top of peaches. Bake at 350 degrees for 1 hour. Cool about 1 hour before serving. Top with whipped cream, ice cream or pass a pitcher of cream. Makes 6 to 8 servings.
Peach pecan bread
2 cups unsifted flour (see note)
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup com oil margarine
3/4 cup Karo light com syrup
1/4 cup sugar
2 eggs
1 cup mashed, peeled peaches
1 cup chopped pecans
Grease 9 x 5 x 3-inch loafpan. In small bowl stir together flour, baking powder, nutmeg, and salt. In large bowl with mixer at medium speed beat margarine until softened. Add com syrup and sugar; beat until smooth. Add eggs; beat 1 to 2 minutes or until light. (Mixture will look curdled). Stir in flour mixture alternately with peaches. Stir in pecans. Turn into prepared pan. Bake in 375 degree F. oven 60 to 65 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes in pan. Remove from pan. Cool completely on wire rack. Wrap in foil or plastic wrap. Bread slices best when stored overnight. Makes 1 loaf.
Note: To prepare with self-rising flour, omit baking powder and salt.
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