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In large bowl mix flour, sugar and salt. Cut in shortening till crumbly. Reserve 1 cup of mixture. To the rest of the crumb mixture add baking powder, milk, eggs and vanilla. Beat well. Spread into greased 13x9 pan. Bake at 350? for 25 minutes or until set. Meanwhile, in bowl, beat cream cheese till fluffy. Add Eagle Brand milk. Stir in lemon juice and peaches and half of the nuts and cinnamon. In another bowl combine reserved crumbs and remaining nuts and cinnamon and brown sugar. Spoon peach mixture on top of cake and sprinkle crumb mixture on top. Bake 35 minutes longer or until set. Serve warm. Recipe by: Fields of Home Guest House Millersburg, Ohio Source: the ONLINE Innkeeper Recipe Page, www.bbonline.com downloaded January 16, 1998 Posted to MC-Recipe Digest V1 #1021 by Mardi
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|Serving Size: 1 Serving (3602g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6311 (52%)|
|Amt Per Serving||% DV|
|Total Fat 701.2g||935 %|
|Saturated Fat 327.3g||1636 %|
|Monounsaturated Fat 227g|
|Polyunsanturated Fat 62.6g|
|Cholesterol 3672.9mg||1130 %|
|Sodium 5865.7mg||202 %|
|Potassium 3956.3mg||104 %|
|Total Carbohydrate 1311.5g||386 %|
|Dietary Fiber 27.3g||109 %|
|Sugars, other 1284.3g|
|Protein 192.9g||276 %|
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Calories per serving: 12074
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