(BillyGoatGruff asserted: God did not intend peaches to be cooked.)
(Mary Pratt countered: Sometimes God is wrong.)
(drloripalooza suggested: peach COBBLER, the proper home for cooked peaches.....)
And I submit for your approval:
Fredericksburg (TX) Peach Cake, which is (of course) BEST when made with the peaches grown there, but is still damn good made with peaches grown anywhere else, especially served warm with a scoop of vanilla ice cream on top.
2 cup flour
1-1/2 cup sugar
2 eggs (or equivalent egg substitute)
1-1/2 tsp. baking soda
1 tsp. vanilla
1 tsp. salt
1 pint frozen peaches*, thawed and mashed with 1/3 cup juices
1/2 cup brown sugar
1/2 cup pecan pieces (or more, if you really like 'em)
*You can chop up fresh peaches and mix them with some or all of the sugar to draw out the juices. In this case, use all of the juice. Oh hell, I usually used all the juice from the frozen peaches anyway - add a bit more flour if needed.
Thoroughly mix together everything except the brown sugar and pecans. Pour into a greased and floured 9"x13" pan. Sprinkle top with brown sugar mixed with pecans. Bake at 350° degrees for 40 min. or until done.
Not a light-and-fluffy cake; very moist, but actually low-fat and low-cholesterol, esp. if you were to use egg substitute. (True, the pecans add some fat, but the original recipe called for 1/4 cup of nuts, and makes 24 servings at 118 calories each. Yes! It's Diet Cake!!!!! It's good for you!!! :")
Kate
(7/24/00)
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