1 2 3 4 TAB RECIPES

Steps:

• Cream butter.
• Add sugar gradually, beating well.
• Add vanilla, almond extract and eggs, one at a time, beating well.
• Sift together flour, baking powder and salt.
• Add flour mixture to butter mixture, beat well.
• Grease and flour a 10" x 15" jelly roll pan.
• Divide dough into thirds.
• Roll out 2/3 of dough, place into greased and floured pan.
• Spread on pie filling.
• Roll out remaining 1/3 of dough; place on top of filling and seal, crimp or roll and flute edges.
• (If you find it difficult rolling dough, it may be pressed into pan and top pressed out on waxed paper into 10" x 15" rectangle and transferred to top of filled bottom).
• Bake 350 degrees for 45 minutes.
• Mix together all glaze ingredients to make thin glaze.
• Drizzle over cooled squares.

Steps:

• Combine cinnamon, vanilla, cornstarch, peach nectar, and pineapple or peach juice in a saucepan over medium heat.
• Stir constantly until mixture thickens and bubbles.
• Add sliced peaches to mixture.
• Reduce heat and simmer for 5 to 10 minutes.
• In another saucepan melt margarine and set aside.
• Lightly spray an 8-inch square glass dish with cooking oil spray.
• Pour hot peach mixture into the dish.
• In another bowl, combine pancake mix, flour, sugar, and melted margarine.
• Stir in milk.
• Quickly spoon this mixture over peach mixture.
• Combine nutmeg and brown sugar.
• Sprinkle mixture on top of batter.
• Bake at 400° F for 15 to 20 minutes or until golden brown.
• Cool and cut into 8 squares.