Peach Dandy Recipe
Ingredients
| Butter | 1/3 Cup (16 tbs) | |
| Flaked coconut | 1/2 Cup (16 tbs) | |
| 1 1/2 cups plus 1 tablespoon All Purpose Flour | ||
| Firmly packed brown sugar | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| 9 canned peach halves, well drained | ||
| 2 3/4 ounce package egg custard mix | ||
| Milk | 1 3/4 Cup (16 tbs) | |
| Almond extract | 1/2 Teaspoon | |
| 3 tablespoons raspberry preserves | ||
Directions
Melt butter in large skillet.
Add coconut.
Cook over low heat, stirring until lightly browned.
Add 1/2 cups flour, brown sugar, salt and cinnamon.
Continue cooking over low heat, stirring un-till well blended and lightly browned.
Spread in greased 9-inch square pan.
Bake at'400° for 10 minutes.
Remove from oven.
Decrease oven temperature to 325°.
Pat down base firmly with spoon.
Top with peach halves.
Combine custard mix, milk, almond extract and 1 tablespoon flour.
Pour carefully over peaches.
Bake at 325° for 30 to 35 minutes.
Chill 3 hours.
Add coconut.
Cook over low heat, stirring until lightly browned.
Add 1/2 cups flour, brown sugar, salt and cinnamon.
Continue cooking over low heat, stirring un-till well blended and lightly browned.
Spread in greased 9-inch square pan.
Bake at'400° for 10 minutes.
Remove from oven.
Decrease oven temperature to 325°.
Pat down base firmly with spoon.
Top with peach halves.
Combine custard mix, milk, almond extract and 1 tablespoon flour.
Pour carefully over peaches.
Bake at 325° for 30 to 35 minutes.
Chill 3 hours.
Chef
