Ingredients
13 cup flour
5 tablespoons powdered sugar
12 cup margarine, melted
34 teaspoon baking powder
2 eggs
1 12 cups granulated sugar
14 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
4 cups peeled sliced fresh peaches
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Pasteurized egg white powder — safe meringue, royal icing
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
Crystallized maple syrup — baking, rubs, finishing
Powdered cream for shelf-stable cooking — sauces, baking, camping
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Pasteurized egg white powder — safe meringue, royal icing
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
Crystallized maple syrup — baking, rubs, finishing
Powdered cream for shelf-stable cooking — sauces, baking, camping
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preheat oven to 350 degrees f. in a small bowl, combine the 1 cup flour and powdered sugar. add the melted margarine and stir until well mixed. pat this mixture into the bottom of a greased 9x13" baking dish. bake for 15 minutes. remove from oven. in a medium bowl, beat the eggs until foamy. add the granulated sugar, 1/3 cup flour, baking powder, salt, vanilla and cinnamon; mix well. spoon mixture over the baked crust. spread the peaches over the top. return to oven and bake for approximately 1 hour. if top starts to brown too quickly, loosely cover with foil. serve warm with vanilla ice cream.