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I think this was a Harlequin or Silhouette romance. I believe it was from the 90's. This book had a wonderful peach crisp recipe inside. I have made this many times, but still referred to that after I had torn it out of book. Now, I have misplaced the recipe. I want to say it was called Suzanne's or Susanna's Peach Crisp. I've tested other recipes, but this one just hit the spot and was delicious.
If you have the book, I'd love to either order it from you or you could just PM me.
Thanks so much in advance!!
I'm thinking it would have been an older Harlequin Presents. I remember those used to include "extras" with the book. A page at the back with a recipe that was made in the book or a page explaining about a place visited in the book.
Sure Paige, I'd love to have it. You never know, that one could top the one I'm looking for.
Sarah...I'm thinking you are right about the HP since I use to read alot of those.
In the back of one of Dorothy Garlock's historicals there is a recipe book of dishes used in her books. I think it in the back of Sweetwater.I don't know if it is in there though.
OK, sorry it took so long. Mom couldn't find it!!
1can (29oz) or 2 smaller cans sliced peaches in syrup
1/3c plus 1T sugar, divided
1/2t vanilla 1/2c packed brown sugar
2c flour, divided
1/3c uncooked roalled oats
1/4c melted butter
1/2t ground cinnamon
4-5T cold water
Whipped cream or icecream for serving
Drain peaches, reserving 3/4c syrup
Combine 1/3 cup granulated sugar and cornstarch in small saucepan. Slowly add reserved 3/4 cup peach syrup. Stir well. Add vanilla. Cook over low heat, stirring constantly, until thickened. Set aside.
For crumb topping, combine 1/2 cup flour, brown sugar, oats, butter and cinnamon in small bowl; stir until mixture forms coarse crumbs. Set aside.
Preheat oven to 350°F. Combine remaining 1-1/2 cups flour, remaining 1 tablespoon granulated sugar and salt in small bowl. Cut in shortening with pastry blender or 2 knives until mixture forms pea-sized pieces. Sprinkle water, 1 tablespoon at a time, over flour mixture. Toss lightly with fork until mixture holds together. Press together to form ball.
Roll dough into 10-inch square, 1/8 inch thick. Fold dough in half, then in half again. Carefully place folded dough in center of 8-inch square baking dish. Unfold and press onto bottom and about 1 inch up sides of dish. Arrange peaches over crust. Pour reserved peach sauce over peaches. Sprinkle with reserved crumb topping.
Bake 45 minutes. Serve warm or at room temperature with whipped cream.
This sounds good. Never had a crisp with a crust, but willing to try something new.
Thank you so much for taking the time to get it and post it. I'm definitely gonna try this!