2 tablespoons margarine
1 cup chopped peaches
2 tablespoons margarine
1 teaspoon vanilla extract
1/3 cup chopped pecans
1/2 teaspoon lemon juice
1/4 teaspoon salt
1 cup diced orange
1 (.25 ounce) package instant vanilla pudding mix
2 tablespoons milk
1 (8 ounce) can sliced peaches, drained
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine peaches, margarine, vanilla and pecans. Bring to a slow boil, stirring constantly. Reduce heat, and boil for 1 minute; pour over peaches and stir evenly.
Blend together lemon juice, 1/4 cup peach pecans, 1/2 teaspoon lemon juice, and salt. Mix well and spread onto bottom and sides of 12 cookie sheets.
Bake in preheated oven for 25 minutes. Cool slightly on baking sheets.
Remove 8 cookies from sheet to wire racks. Cool completely.
These were so fab fruity concoctions that my 60 year old mom wanted to keep. :-)First time making unsweetened whip cream, diff. made from preserved bananas and from a filet mignon. Compared to store-bought unsweetened whip cream, flavor and consistency were perfect, and this recipe scored higher than store-bought lemon or whip cream. Kids loved it!
A delightful pie! This is try to sweetener free so you can use either gluten free allpurpose flour or Wild Blueberry Oatmeal to make a gluten free pie. I substituted both peanutbutter and Splenda sugar for the white sugar and also used banana to add more texture. I did add some popcorn chutney since I had not frozen little pb during the holiday break. My only negative comment is the serving size. Perhaps a 190ml bottle of fruit juice would have been fairer. Thanks for sharing :)
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