FRUIT STANDS RECIPES

Steps:

• Peel and pit peaches and slice into 1/2-inch-thick wedges, dropping slices into a shallow 2 1/2- to 3-quart oval or other baking dish. Gently mix in 1/3 cup sugar; taste, and add a little more sugar if desired.
• In a bowl, beat butter and remaining 1/3 cup sugar until well blended. Stir in 1/3 cup milk.
• In another bowl, mix 1 1/2 cups flour, baking powder, and salt. Add to butter mixture with another 1/3 cup milk and stir to combine. Batter should be stiff and sticky; if too dry, add a little more milk; if runny, add flour. Stir in vanilla.
• Drop batter by tablespoonfuls evenly over prepared fruit (some fruit will show through).
• Bake in a 350° oven until top is browned and fruit is bubbling, 35 to 40 minutes. Serve warm or at room temperature: scoop into bowls and drizzle cream over each serving if desired.

Steps:

• Prep and cook time: About 1 hour
• Peel and pit peaches and slice into ½-inch-thick wedges, dropping slices into a shallow 2½- to 3-quart oval or other baking dish. Gently mix in 1/3 cup sugar; taste, and add a little more sugar if desired.
• In a bowl, beat butter and remaining 1/3 cup sugar until well blended. Stir in 1/3 cup milk.
• In another bowl, mix 1½ cups flour, baking powder, and salt. Add to butter mixture with another 1/3 cup milk and stir to combine. Batter should be stiff and sticky; if too dry, add a little more milk; if runny, add flour. Stir in vanilla.
• Drop batter by tablespoonfuls evenly over prepared fruit (some fruit will show through).
• Bake in a 350° oven until top is browned and fruit is bubbling, 35 to 40 minutes. Serve warm or at room temperature: scoop into bowls and drizzle cream over each serving if desired.
• Per serving: 246 cal., 14% (35 cal.) from fat; 4 g protein; 9 g fat (2 g sat.); 50 g carbo (7 g fiber); 294 mg sodium; 11 mg chol.