HOW TO MAKE A BIRTHDAY RIBBON RECIPES

Steps:

• Make the crust and chill for 30 minutes. Sift the flour, salt, and sugar.
• Add flour mixture to food processor; add the shortening, pulse about 6 times. Add the cold butter, pulse 5 - 6 times. The mixture should look like gravel.
• Then add the water, a little at a time.
• Pulse until a ball forms.
• Cut dough in half. Wrap each half in plastic wrap and chill for 30 minutes.
• Filling: Melt butter in a med-large saucepan over medium heat. Add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches, cinnamon, and flour.
• Cook for 5 minutes or until thickened. Set aside to cool.
• Assemble: Preheat oven to 375 degree F. Spray a 9 x 13 baking dish with non-stick cooking spray.
• Once the dough is chilled, remove it from the refrigerator and roll each disk into a 9-inch square approximately 1/4-inch thick. Place into a 9 x 13 sprayed baking dish. I used my fingers to press into place. Bring up on the sides of the dish about an inch.
• Pour the cooled filling into the crust.
• Roll out the top crust; place over the filling (I roll the dough onto my rolling pin, then roll onto filling). It does not have to be perfect. I cut 4 - 6 slits to vent. I brush the top with heavy cream and sprinkle it with sugar but this is optional.
• Bake until the crust is golden brown and the juices are bubbly (about 45 minutes). Let cool for at least 30 minutes before cutting and serving.
• Enjoy! This is also great served with a scoop of ice cream.

Steps:

• Place butter into 12-ounce coffee mug; microwave 30-45 seconds or until melted. Add all remaining cake ingredients except sprinkles; mix well with fork. Stir in sprinkles.
• Microwave 45-60 seconds or until cake pulls away from sides and top is dry. (Do not overcook.) Cool 1 minute. Top with vanilla ice cream or whipped cream, as desired. Serve warm.