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| 1/4 cup |
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Butter , melted |
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| 3/4 cup |
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Brown sugar |
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| 1/4 cup |
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Nuts, broken in pieces |
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| 2 - 7.6 oz jars |
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Peach Pecan Confiture |
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| 2 10oz cans |
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Refrigerated biscuits |
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| 1 1/2 tsp |
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Cinnamon |
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Brush bottom and sides of 2 8-inch round cake pans with butter, sprinkle each pan with 2 tablespoons brown sugar, half or the nuts and dot with confitures. Combine remaining sugar and cinnamon. Separate the biscuits into 20 pieces and flatten each piece into a 4 inch circle. Brush each biscuit with melted butter, sprinkle with sugar and cinnamon mixture, add one tablespoon confitures. Fold biscuits in half and seal edges. Place folded biscuits in prepared pans in a design with edges touching. Bake at 375°F for 20-30 minutes or until golden. Let stand for a few minutes and invert on waxed paper. Makes 20 pastries. |
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| 1 - 3oz |
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Package cream cheese |
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| 1/4 cup |
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Butter |
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| 2 cups |
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Biscuit mix |
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| 1/3 cup |
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Milk |
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| 1/2 cup |
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Peach Vanilla Bean Confiture |
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Cut cream cheese and butter into biscuit mix until crumbly. Stir in milk and turn onto a floured board. Knead a few times and pat into a 8x10 inch rectangle on a sheet of waxed paper. Turn onto a greased baking sheet and remove paper. Spread confiture on center third of dough. Cut outside thirds in strips and fold to center is a braid. Bake at 425°F for 12-15 minutes. Cool and drizzle with powdered sugar icing. |
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| 2 cups |
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Flour |
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| 4 tsp |
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Baking powder |
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| 1/4 tsp |
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Salt |
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| 4 Tblsp |
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Shortening |
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| 2/3 to 1 cup |
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Milk |
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Spiced Peach Confiture |
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Peach nectar or other juice |
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Combine flour, baking powder and salt; cut in shortening. Stir in milk and knead slightly on a floured board. Pat or roll into a rectangle and spread generously with confitures. Roll up as for a jelly roll. Slice in 1 1/2 inch slices and place side by side in a greased pan. Pour enough boiling fruit juice or fruit juice mixed with water to cover rolls. Bake at 350° for 30 minutes or until well done and brown on top. Serve warm or cold.
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Coffee Cake with Fruit Confiture
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| Streusel Topping |
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| 1/2 cup |
(125 ml) |
Brown sugar, lightly packed |
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| 1/4 cup |
(50 ml) |
Flour, all purpose |
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| 1/4 cup |
(50 ml) |
Butter or margarine, soft |
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|
Cake |
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|
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| 3/4 cup |
(175 ml) |
Sugar, granulated |
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| 1/4 cup |
(50 ml) |
Shortening, softened |
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| 1 |
1 |
Egg |
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| 1/2 cup |
(125 ml) |
Milk |
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| 1 1/3 cups |
(325 ml) |
Flour, all purpose |
|
| 2 tsp |
(10 ml) |
Baking powder |
|
| 1/2 tsp |
(2 ml) |
Salt |
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| 1 cup |
(250 ml) |
Fruit Confiture |
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| Topping |
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Combine sugar, flour and butter in food processor. Process with on-off turns until fine crumbs occur. Set aside. |
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| Cream sugar, shortening and egg until smooth with an electric mixer or by hand. Beat in milk. Combine flour, baking powder and salt, stir into egg mixture. Spread batter into a greased 8-inch (2L) square baking dish. Top with spoonfuls of confiture and sprinkle with topping. Bake at 375°F (190°C) for 35 minutes or until a toothpick inserted in center comes our clean. Serve warm. Makes 9 servings.
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