Recipe of the month for August 2007

Peaches & Cream

Crust:
3/4 c. flour
1 tsp. baking powder
1/2 c. milk
3 Tbsp. butter
1 egg
1 3-and-1/8-oz. pkg. instant vanilla pudding

Topping:
16 oz. fresh peaches, peeled, sliced
1 c. sugar
8 oz. cream cheese
1/2 tsp. cinnamon
1 Tbsp. sugar

Mix crust ingredients together, blending well. Spread mixture in buttered 8"-square pan. Cover the crust with the peaches, covering evenly. Blend together 1 c. sugar and cream cheese. Carefully spread over peaches. Sprinkle with cinnamon and 1 Tbsp. sugar. Bake at 350 for 30-35 minutes. Serve warm. Note: you can use 1 qt. home-canned peaches instead.