Innkeeper Bonnie got this recipe from some ladies at Our Redeemer Lutheran Church in Iowa City when she was part of a liturgical dance program there in the 1980s. 

Peaches and Cream

Combine and beat 2 minutes

¾ cup flour
1 T soft butter
1 egg
1 box reg. vanilla pudding
½ tsp. salt
½ c milk

Pour in greased pan (10” pie pan) Drain 15 oz. can sliced peaches and lay on top of batter.

Beat 2 minutes 

8 oz. cream cheese
½ c sugar
3 T peach juice

Spoon over and leave 1” border on edge.
Sprinkle 1 T sugar and ½ tsp. cinnamon overall. 

Bake 350° for 35 minutes

Bake over an hour if doubled – put in 9 x 13 pan and add more peaches. 

Serve warm.