12778 iron skillet peach upside Recipes

butter, milk, corn syrup, brown sugar , firmly packed, pure vanilla extract, eggs , beaten til creamy yellow, bread slices- can use any dense , mellow bread such as brioche, cut about 3/4 thick. need enough to fit the dish, laying side by side to cover, dusting of cinnamon, toppings: 6 tsp sour cream and 12-18 fresh peach slices

butter, brown sugar, peeled peaches, halved and pitted, pitted sweet cherries, halved, all-purpose flour, soy flour, baking powder, salt, granulated sugar, style fat-free cream cheese, softened, butter, softened, egg, egg white, pineapple juice, vanilla extract

butter, melted, brown sugar, peach halves, flaked coconut, eggs, sugar, almond extract, king arthur unbleached all-purpose flour, baking powder, salt

butter, softened, divided, brown sugar, sliced peeled fresh peaches, sugar, egg, vanilla extract, king arthur unbleached all-purpose flour, baking powder, salt, milk

pie crust mix, fresh peaches - pitted, skinned, and sliced, white sugar, salt, ground cinnamon, butter

all-purpose flour, sugar, baking powder, salt, eggs, beaten to blend, creme fraiche, divided, whole milk, vanilla extract, unsalted butter, peeled, pitted peaches, each cut into 1/2 wedges (about 2 cups), lord grey s peach preserves, chilled heavy cream, sugar

unsalted butter (filling ), peaches, peeled, pitted and cut into 1/2-inch wedges, sugar, salt, lemon juice, cornstarch, all-purpose flour, plus extra for work surface (topping), sugar, baking powder, baking soda, salt, buttermilk, unsalted butter, melted and cooled, ground cinnamon

in serving to start the process, wash , rinse and thoroughly dry the new skillet or dutch oven to remove the protective wax coating. i recommend drying the utensil over a low flame to remove all moisture from the porous metal, 2-3 minutes., put two tbsp of liquid vegetable oil in the utensil. do not use saturated fat , such as butter or bacon fat, because this fat will become rancid during storage. use a paper towel to coat the entire surface of the utensil with the oil, inside and out -- including all corners, edges and lids., preheat the oven to 500 degrees f for 30 minutes. line a large baking pan or cookie sheet with aluminum foil and place the utensils on the sheet, with the pot upside down and the lid right side up, to prevent the oil building up in the concave areas., bake the utensils for 1 hour, turn off the heat and allow the skillet or dutch oven to cool completely in the oven with the door closed, 4-6 hours., oven and wipe with a paper towel. this completes the seasoning process, and you are ready to use your nicely seasoned cast iron skillet., everytime you use your cast iron skillet , it will become more seasoned. its a work in progress. be patient, the look will come with time., taking care of your cast iron will make it last forever ..

cast iron frying pan, yeast, warm or room temperature water, all purpose flour, salt, sugar, tomato paste (straight from the can) or tomato sauce or pizza sauce (whichever you prefer), your favorite cheese or cheese combination, shredded or sliced, pictured is pepperoni and red onion.)

sugar, butter, lemon juice, peach schnapps or 2 tbsp peach nectar, ripe peaches, pitted, peeled, cut into 1 inch thick wedges (about 1 1/2 lb), cake flour , plus, cake flour (not self-rising), baking powder, baking soda, nutmeg, cinnamon, sugar, butter, softened, egg, vanilla extract, almond extract, buttermilk

unsalted butter, cake flour (not self-rising), peaches (about 4), light brown sugar, eggs, salt, almond extract

unsweetened sliced peaches, brown sugar, butter, melted and divided, ground cinnamon, ground nutmeg, all-purpose flour, whole wheat flour, granulated sugar, splenda sugar substitute, baking powder, baking soda, salt, low-fat buttermilk, egg (i use substitute), vanilla extract

margarine, brown sugar, thawed apple juice concentrate, sliced almonds, toasted, sliced peeled peaches (about 2 lb), margarine, softened, brown sugar, egg, vanilla extract, all-purpose flour, baking powder, baking soda, ground cinnamon, salt, low-fat buttermilk

sliced peaches, butter softened, brown sugar, evaporated milk, ground cinnamon, pecans chopped, yellow cake mix

unsalted butter, at room temperature, light brown sugar, frozen sliced peaches, thawed and patted dry, all-purpose flour, baking powder, baking soda, cinnamon, salt, egg, vanilla extract, buttermilk

peaches, peeled, halved and pitted, canola oil, sugar, snipped fresh basil, cornstarch, lemon juice, rolled refrigerated unbaked pie crusts (2 crusts ), egg, lightly beaten, water, sugar

butter (for pan ), yellow cake mix (see note #1), peach juice, peach slices, drained and thinly sliced, brown sugar , to taste

sliced peaches , canned in juice, drained (full can was 790 g before draining), white sugar, butter, applesauce, flour, baking powder, baking soda, ground cinnamon, egg white, vanilla extract, almond extract, skim milk, fat free yogurt , 0.1, splenda or twin sugar