Recipe - Bake-And-Take Peach Coffeecake

4 cup Flour
2 cup Sugar
2 lg Eggs
4 teaspoon Baking powder
One half cup Butter or margarine
4 tablespoon Milk or cream
3 pound Sliced peaches

TOPPING
1 One half cup Flour
One half cup Butter or margarine
1 cup Sugar

Mix together flour, sugar, eggs, baking powder, butter and milk with hands
to make a smooth dough. If dough does not stick together, add 13
tablespoons more milk. Put three quarters of the dough mixture into a
greased 12x18 inch edged cookie sheet or jelly roll pan. Roll with rolling
pin or press with hands to cover entire pan including edges. Cover dough
with peaches and sprinkle with a little sugar.

To make topping, combine flour, butter and sugar into a crumb mixture.
Sprinkle over dough. Roll rest of dough into strips and cover peaches with
a lattice top. (I have put the crumbs on the peaches and also the strips
over the peaches and then the crumbs. I also added a little almond
flavoring to the peaches.) Bake at 350 for 4050 minutes.

Recipe by: Quick n Easy June 1997 Posted to MCRecipe Digest V1 #644 by
L979@aol.com on Jun 12, 1997