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Peach Dandy Recipe
|Butter||1⁄3 Cup (5.33 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Canned peach halves||9 (Drained)|
|Egg custard mix||2 3⁄4 Ounce (Package)|
|Milk||3⁄4 Cup (12 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Raspberry preserves||3 Tablespoon|
Serving size: Complete recipe
Calories 3171 Calories from Fat 890
% Daily Value*
Total Fat 102 g157.6%
Saturated Fat 68 g340.1%
Trans Fat 0 g
Cholesterol 379.3 mg
Sodium 1354 mg56.4%
Total Carbohydrates 537 g178.9%
Dietary Fiber 34.4 g137.6%
Sugars 250.9 g
Protein 45 g90.3%
Vitamin A 179.3% Vitamin C 42.9%
Calcium 53.5% Iron 97.7%
*Based on a 2000 Calorie diet
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.