Enter your search criteria in the boxes below:
Fill 9-x13-inch pan half full of sliced peaches.
Mix flour, sugar, butter, and baking powder together until crumbly.
Put crumb mixture over top of peaches.
Bake at 350 degrees for 30 minutes.
Recipe courtesy of Deanne Sczepanski, Whitehall, WI.
Mix crust ingredients well and put into a greased, foil-lined, 9-x13-inch pan and bake at 350 degrees for 15 minutes.
Cook filling ingredients, and spoon over pre-baked crust.
Mix topping ingredients together and sprinkle over top of filling; bake 20–25 minutes longer. Cool for 10 minutes in pan before cutting into bars.
Recipe courtesy of Sandy Drescher, Neillsville, WI.
Preheat oven to 375 degrees.
Grease a 9-x9x-2-inch square baking pan.
Combine flour, sugar, rind, nutmeg, and salt in large bowl. Cut in butter with pastry blender until mixture is crumbly. Reserve 1 cup.
Pat remaining mixture evenly into prepared pan.
Spread preserves evenly over top of dough in pan, leaving 1/4-inch border around edge.
Sprinkle with reserved flour mixture.
Bake for 40 minutes or until lightly browned.
Cool in pan on wire rack. Cut into 12 bars.
Recipe courtesy of Lavaughn Buehl, Janesville, WI.
Slice peaches into the bottom of one unbaked pie crust.
Melt butter and mix with the remaining ingredients; pour mixture on top of peaches in crust.
Put second crust on top, crimp edges, and bake at 350 degrees until golden brown.
Recipe courtesy of Pat Christensen, Rome, WI.
Preheat oven to 400 degrees and grease a 9-x13-inch pan.
Cook sugar, cornstarch, and water until thick and smooth.
Mix peaches and cinnamon and place into bottom of pan. Pour sugar/cornstarch/water mixture on top.
Mix flour, sugar, baking powder, and grated butter together into a crumbly mixture and add milk.
Drop by tablespoons over the peaches. Dot with remaining 3 tablespoons of butter and bake for 30 minutes.
Recipe courtesy of Jane Reich, Sheldon, WI.