Holiday Recipe Guide

Delores Nuss, Scottsbluff, NE

3 C all-purpose

1¼ C sugar, divided

½ tsp baking powder

4 tsp salt

1 C cold butter or margarine

2 – 29 oz cans sliced peaches, drained or 13 small fresh peaches, peeled and sliced.

1 tsp ground cinnamon

Topping:

4 egg yolks

2 C sour cream

2-3 T sugar

¼ tsp ground cinnamon

In a bowl, combine the flour, ¼ cup sugar, baking powder and salt; cut in butter until mixture resembles course crumbs. Press onto the bottom and 1 inch up the sides of a greased 13x9x2 baking dish. Arrange peaches over crust. Combine cinnamon and remaining sugar; sprinkle over peaches. Bake at 400° for 15 minutes. Meanwhile, in a bowl, combine egg yolks and sour cream. Spread evenly over peaches. Combine sugar and cinnamon; sprinkle over top. Bake 30-35 minutes longer or until golden. Serve warm or cold. Store leftovers in refrigerator. Makes 12 servings.

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