“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
58
1
‐
cup
flour
½
cup
butter
or
margarine
1
‐
cup
sugar
1
tsp.
baking
powder
½
cup
milk
29
oz.
can
sliced
peaches
with
juice
Preheat
oven
to
375
degrees.
Place
butter
in
bottom
of
Deep
Covered
Baker.
Place
in
oven
just
long
enough
to
melt
the
butter.
Remove
from
oven
when
melted.
Sift
flour,
sugar
and
baking
powder
into
Classic
Batter
Bowl,
then
add
milk.
Mix
well
with
whisk
to
make
a
batter.
Pour
the
batter
over
the
melted
butter.
Heat
the
fruit
and
juice.
Pour
the
warm
fruit
and
juice
over
the
batter.
DO
NOT
STIR.
Bake
for
30
‐
40
min.
The
butter
will
creep
through
the
fruit
and
make
a
crust
on
top.
Note:
Any
desired
fruit
or
berry
will
work.
VARIATION
2
cans
cling
peaches,
undrained
1
yellow
cake
mix
1
stick
butter
Preheat
oven
to
350
degrees.
Pour
peaches
and
juice
in
Deep
Covered
Baker.
Sprinkle
cake
mix
powder
over
peaches.
Melt
butter
in
Small
Micro
‐
Cooker
in
microwave
for
one
minute.
Pour
butter
evenly
over
the
cake
mix.
Bake
for
approximately
one
hour.
RUM
CAKE
Cake:
1
cup
nuts
(half
pecan
and
half
walnuts)
chopped
and
toasted
1
pkg.
yellow
cake
mix
1
‐
3
oz.
pkg.
of
instant
vanilla
pudding
1/2
‐
cup
cold
water
1/2
‐
cup
oil
1/2
‐
cup
rum
4
eggs
Glaze:
1/4
cup
butter,
melted
1/2
cup
sugar
1/4
cup
rum
Preheat
oven
to
325
degrees.
Sprinkle
chopped
nuts
on
the
bottom
of
Deep
Covered
Baker.
Beat
the
cake
mix
with
pudding,
water,
oil
and
rum.
Beat
in
one
egg
at
a
time.
Pour
batter
into
pan
and
bake
for
1
hour.
Combine
glaze
ingredients.
Cool
for
five
minutes
on
rack
and
then
glaze.