2 teaspoons lemon extract
2 cans chopped peaches in syrup
Make Triple Crust Peach Cobbler
INSTRUCTIONS:
Preheat the oven to 350 degrees Fahrenheit. Mix one package of cake mix with 1/3 cup of cold water until the mixture forms a ball. Roll out the ball into an 11 x 8 rectangle, cut into 4 strips, 9 x 2 inches each. Placing lines on greaseproof paper; Bake for 17 minutes. To sit.
Mix a package of cake mix with 1/3 cup of cold water until the mixture forms a ball. Roll out a 13 x 9 x 2 ball to fit the bottom and sides of a greased baking tray. Place on a plate
Whisk the sugar, hazelnuts, butter, cinnamon, vanilla, lemon zest and zest in a large bowl. Spoon half the mixture onto a plate. Place 4 layers on top. Pour the remaining pea mixture on top.
Mix a package of cake mix with 1/3 cup of cold water until the mixture forms a ball. Remove the rolling pin so that the mixture comes into contact with the cooked food. Cut a few holes. Place the peel over the mixture in the baking dish. Seal the edges of the plate.
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