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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Lucy Wilson
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons butter, melted
  • 2 eggs
  • 1/2 cup milk
  • 1 (3 oz.) box French vanilla pudding mix
  • 1 cup sliced peaches
  • 3 TBS peach juice or peach schnapps, divided
  • 2?3 cup crumbled coconut macaroon
  • 2 tablespoons gingersnap crumbs, plus extra
  • 1 (8 oz.) pack cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup rasberry jam
Preheat oven 350 degrees. In medium mixing bowl, mix flour, baking powder, salt, butter, 1 egg, milk and pudding mix. Mix until smooth. Pour into greased 9-inch springform pan.
Place well drained peaches, 2 tablespoons peach juice, macaroon crumbles and gingersnap crumbs over the batter.
In a medium bowl, mix cream cheese, 1 egg, 1 tablespoon peach juice and sugar. Pour over cake mixture. Top with gingersnap crumbs. Bake 45 minutes or until golden brown and center is done.
When cool, spread raspberry jam on top.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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