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Peach Crisp
Source: U.S. Department of Defence

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DESSERTS (PUDDINGS AND OTHER DESSERTS) No.J 008 00
PEACH CRISP
Yield 100
Portion 1 Piece
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
203 cal
32 g
2g
8g
0 mg
211 mg
23 mg
Ingredient
Weight
Measure
Issue
PEACHES,CANNED,SLICED
19-2/3 lbs
2 gal 1 qts
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
SUGAR,GRANULATED
1 lbs
2-1/4 cup
FLOUR,WHEAT,GENERAL PURPOSE
6-5/8 oz
1-1/2 cup
SALT
1/4 oz
1/8 tsp
CINNAMON,GROUND
1/4 oz
1 tbsp
NUTMEG,GROUND
1/8 oz
1/3 tsp
FLOUR,WHEAT,GENERAL PURPOSE
1-3/8 lbs
1 qts 1 cup
BAKING POWDER
1/4 oz
1/4 tsp
BAKING SODA
1/4 oz
1/4 tsp
SALT
5/8 oz
1 tbsp
CEREAL,OATMEAL,ROLLED
1 lbs
2-7/8 cup
SUGAR,BROWN,PACKED
1-2/3 lbs
1 qts 1-3/8 cup
MARGARINE,SOFTENED
2 lbs
1 qts
Method
1 Drain fruit; reserve juice.
2 Spray each pan with non-stick cooking spray. Arrange about 3 quarts of peaches in each pan. Pour 3 cups reserve juice over
peaches in each pan.
3 Combine sugar, flour, salt, cinnamon, and nutmeg; sprinkle about 2 cups evenly over peaches in each pan. Stir lightly to moisten
flour mixture.
4 Combine flour, baking powder, baking soda, salt, rolled oats, brown sugar and margarine; mix only until blended.
5 Sprinkle 2-1/2 quarts of mixture over the fruit in each pan.
6 Using a convection oven, bake at 350 F. for 30 minutes or until top is lightly browned on low fan, open vent.
7 Cut 6 by 9 and serve with serving spoon or spatula.



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Peach Crisp

Yield: 100 Portion: 1 Piece
Calories: 203 cal
Carbohydrates: 32 g
Protein: 2g
Fat: 8g
Cholesterol: 0 mg
Sodium: 211 mg
Calcium: 23 mg

Ingredient Weight Measure Issue
PEACHES,CANNED,SLICED 19-2/3 lbs 2 gal 1 qts
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
SUGAR,GRANULATED 1 lbs 2-1/4 cup
FLOUR,WHEAT,GENERAL PURPOSE 6-5/8 oz 1-1/2 cup
SALT 1/4 oz 1/8 tsp
CINNAMON,GROUND 1/4 oz 1 tbsp
NUTMEG,GROUND 1/8 oz 1/3 tsp
FLOUR,WHEAT,GENERAL PURPOSE 1-3/8 lbs 1 qts 1 cup
BAKING POWDER 1/4 oz 1/4 tsp
BAKING SODA 1/4 oz 1/4 tsp
SALT 5/8 oz 1 tbsp
CEREAL,OATMEAL,ROLLED 1 lbs 2-7/8 cup
SUGAR,BROWN,PACKED 1-2/3 lbs 1 qts 1-3/8 cup
MARGARINE,SOFTENED 2 lbs 1 qts

Method:
1 Drain fruit; reserve juice.
2 Spray each pan with non-stick cooking spray. Arrange about 3 quarts of peaches in each pan. Pour 3 cups reserve juice over
peaches in each pan.
3 Combine sugar, flour, salt, cinnamon, and nutmeg; sprinkle about 2 cups evenly over peaches in each pan. Stir lightly to moisten
flour mixture.
4 Combine flour, baking powder, baking soda, salt, rolled oats, brown sugar and margarine; mix only until blended.
5 Sprinkle 2-1/2 quarts of mixture over the fruit in each pan.
6 Using a convection oven, bake at 350 F. for 30 minutes or until top is lightly browned on low fan, open vent.
7 Cut 6 by 9 and serve with serving spoon or spatula.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/puddings_and_other_desserts/peach_crisp.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence