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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - August 15, 2009

Peaches & Cream Dessert

Serves: 6


        

  Download this recipe.

9 Rhodes Dinner Rolls or 6 Texas Rhodes Texas Rolls, thawed and risen
8 ounces cream cheese, softened
1/2 cup sugar
1/4 teaspoon vanilla extract
1 (21-ounce) can peach pie filling
1/2 cup flour
1/4 cup packed brown sugar
3 tablespoons butter
1/2 cup sliced almonds


Combine rolls and roll into a 10 x 14-inch rectangle. Press in the bottom of a sprayed 9 x 13-inch baking pan. Bake at 375F for 5-10 minutes. Cool completely. Combine cream cheese, sugar and vanilla until smooth. Spread over the cooled crust. Spoon pie filling over cream cheese layer. Combine flour and brown sugar. Cut in butter until the mixture resembles coarse crumbs. Sprinkle over pie filling. Sprinkle nuts over the top. Bake at 375F for 30-35 minutes. Cool 1 hour before serving. Store in the refrigerator.


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