betty crocker best of baking recipes.txt

cup shortening

cup sugar

eggs

teaspoon vanilla

1/2

cups all-purpose flour

teaspoon baking powder

teaspoon salt

Mix peaches, water, 1/2 cup sugar and the nutmeg in 1-quart saucepan. Heat

to boiling; reduce heat. Cover and simmer about 35 minutes or until

peaches are tender and water is almost absorbed; cool slightly. Mash with

fork.

Mix margarine, shortening, 1 cup sugar, the eggs and vanilla. Stir in

remaining ingredients. Cover and refrigerate at least 1 hour.

Divide dough in half. Roll each half into rectangle, 11 × 7 inches, on

floured surface. Spread half of the peach mixture to within 1/2 inch of

edges of each rectangle. Roll up tightly, beginning at long side. Pinch to

seal. Wrap and refrigerate at least 4 hours or until firm.

Heat oven to 375º. Cut roll into 1/4-inch slices. Place on ungreased

cookie sheet.

Bake about 10 minutes or until light brown; cool.

___________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

Yield:

60 Cookies"

T(Bake):

0:10"

- - - - - - - - - - - - - - - - - -

Per serving: 68 Calories (kcal); 3g Total Fat; (33% calories from fat); 1g

Protein; 11g Carbohydrate; 6mg Cholesterol; 37mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;

/2 Other Carbohydrates

NOTES : For the freshest nutmeg flavor, grate your own nutmeg.

Nutr. Assoc. : 3137 0 0 3620 4098 0 0 0 0 0 0 0

Exported from MasterCook *

Peanut Butter Buttercream Frosting

Recipe By

Serving Size : 16

Betty Crocker - Best Of Baking Recipes