Baked Stuffed
Peaches

Recipe submitted By: Silkey Kay

Ingredients
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4 firm, but ripe, peaches (about 1 1/2 pounds)
8 vanilla wafer cookies, crushed
1 egg, lightly beaten
1/4 cup chopped walnuts
2 tablespoons light brown sugar
1/2 teaspoon vanilla extract

Directions;
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Preheat oven to 350 degrees F.

Cut peaches in half from stem to root end, then twist gently to
free fruit from pit. Gently twist pit from peach half and discard.
Arrange peach halves, cut sides up, in a lightly buttered, shallow
1 1/2-quart baking dish. (wonder if canned peach halves would work?)

In a medium bowl, mix together vanilla wafer crumbs, egg, walnuts,
brown sugar and vanilla. Mound about 2 teaspoons cookie mixture
in each peach cavity. (When baked, cookie filling resembles a peach pit.)

Bake 15-20 minutes, or until topping is cooked through and lightly
browned and peaches are soft but not mushy and still hold their shape.
Serve warm or at room temperature.

Serves: 4