3/4 c. flour
1 (4 serving) pkg. vanilla pudding mix (NOT instant)
1 tsp. baking powder
1 beaten egg
1/2 c. milk
3 tbsp. melted margarine
1 (16 oz.) can drained peaches, chopped into bite-size pieces
(save the juice)
1 (8 oz.) pkg. cream cheese
1 c. white sugar
1 tbsp. white sugar
1/2 tsp. cinnamon
Mix flour, pudding and
baking powder together. Combine and add to dry ingredients egg,
milk and margarine. Pour into an 8x8x2 inch greased pan. Add
peaches. Beat together cream cheese, 1/2 cup sugar and peach
juice. Pour over the top. Then sprinkle with 1 tablespoon sugar
and cinnamon. Bake at 350 degrees for 45 minutes.
Peach layer: Drain
peaches, reserving syrup. Combine syrup and 2 tablespoons lemon
juice; add cold water to make 1 cup. Dissolve lemon gelatin in 1
cup hot water. Add syrup mixture; chill until partly set. Add
peaches. Pour into 6 1/2-cup ring mold. Chill until almost set.
Spread with cheese layer. Mix milk, mayonnaise and cream cheese;
stir in pecans. Raspberry layer: Drain raspberries, reserving
syrup. Combine syrup and lemon juice; add cold water to make 1
cup. Dissolve raspberry gelatin in 1 cup hot water; add syrup
mixture. Chill until partially set. Stir in raspberries. Pour
over cheese. Chill until firm. Unmold. Serves 8.
ANGEL SALAD WITH PEACH HALO
(MOLD)
1 (No. 2 1/2) can cling peach slices
3/4 c. syrup from peaches
1 env. (1 tbsp.) plain gelatin
3 tbsp. lemon juice
2 (3 oz.) pkg. cream cheese
1/2 c. mayonnaise
1/4 tsp. salt
1 tsp. prepared horseradish
1/2 c. chilled evaporated milk
1/2 c. finely chopped celery
Drain peaches; heat syrup
to boiling. Soften gelatin in lemon juice and dissolve in hot
syrup. Cool. Mash cheese with fork; blend in mayonnaise and
seasonings. Blend in gelatin. Whip chilled evaporated milk in
chilled bowl until fluffy. Fold in gelatin, celery and peach
slices, withholding 7 slices for garnish. Turn into 8 inch ring
mold and chill until firm. Unmold on greens. Decorate with
peaches and berries or cherries. Serve with additional
mayonnaise mixed with whipped cream, if desired. This party size
mold serves 8 to 10. To serve 4 or 5, use half amounts of each
ingredient, chill salad in individual molds.
MARINATED FRESH FRUIT BOWL
1/2 c. honey
1/4 c. water
1/4 c. lime juice
1/4 c. Triple Sec
1 c. honey dew melon balls
1 c. watermelon balls
1 c. cantaloupe balls
2 lg. nectarines or peaches, peeled and sliced
1/2 c. strawberries, halved
4 kiwi, peeled and sliced
In small saucepan, combine
the honey and water. Bring to a boil. Reduce heat and simmer for
5 minutes. Stir in lime juice and Triple Sec. Cook completely.
In a bowl, combine all fruit. Pour liquid mixture over fruit and
mix gently. Cover and refrigerate for 2 hours to blend flavors.
ORANGE APRICOT GELATIN MOLD
4 1/2 c. orange juice
1/3 c. sugar
3 evelope unflavored gelatin
1 1/4 c. apricot nectar
Almond flavoring
2 egg whites
Drained pears, peaches and/or apricots grapes, berries
Heat 1 cup orange juice
with sugar and gelatin until gelatin dissolves. Add remaining
orange juice and nectar. Add a few drops almond flavoring. Chill
until syrupy. Whip eggs until frothy and stir into juices. Pour
into a 1 1/2 quart mold. Chill 5-6 hours or overnight. Unmold
and surround with fruits of your choice (thawed berries).
PEACHY PIZZA
1/2 c. margarine or butter
1 c. all-purpose flour
1/4 c. sifted powdered sugar
2 tbsp. granulated sugar
2 tbsp. cornstarch
1/8 tsp. ground mace
2/3 c. orange juice
1/2 c. currant jelly
2 med. peaches, peeled, pitted, and sliced (1 c.)
2 med. nectarines, pitted and sliced (1 c.)
1 c. sliced strawberries
1/2 c. blueberries
1/2 c. seedless green grapes, halved
For crust, in a small
mixer bowl beat margarine or butter with an electric mixer on
medium-high speed for 30 seconds. Gradually add flour and
powdered sugar until well combined. Pat dough evenly over bottom
and up sides of a 12-inch pizza pan. Bake in a 350 degree oven
for 10-12 minutes or until golden; cool on a wire rack.
Meanwhile, for glaze, stir together the granulated sugar,
cornstarch, and mace in a medium saucepan. Stir in orange juice
and
jelly. Cook and stir over
medium heat until thickened and bubbly. Cook and stir 2 minutes
more. Cool slightly. Spread half of the glaze (about 2/3 cup)
onto cooled crust. Arrange peach and nectarine slices around
edge of crust, then arrange strawberries, working toward center
of crust. Sprinkle all with blueberries and grapes. Drizzle
remaining glaze over fruit. Chill until needed. Cut into wedges
to serve. Makes 12 servings
PEACHES AND CREAM CHEESECAKE
3/4 c. flour
3 1/4 oz. pkg. dry vanilla pudding (not instant)
1 egg
1/2 c. milk
1 tsp. baking powder
1/2 tsp. salt
3 tbsp. butter (softened)
1 (20 oz.) can sliced peaches, drained (save 3 tbsp. juice)
8 oz. cream cheese, softened
3 tbsp. reserved peach juice
1/2 c. sugar
1 tbsp. sugar
1 tsp. cinnamon
Put first 7 ingredients
into mixing bowl and mix for 2 minutes at medium speed. Pour
into greased pie pan. Arrange the peach slices over this batter.
Leave a 1 1/2-inch margin at the edge. Mix the cream cheese,
juice, and sugar together. Spread this over the peaches.
Sprinkle with cinnamon-sugar and bake in 9-10 inch pie pan
(grease sides and bottom) at 350 degrees for 30-35 minutes.
Coat peach halves with
lemon juice and set aside. Combine remaining ingredients; stir
well. Spoon mixture into cavity of each peach half. Chill.
Yields 8 servings, about 62 calories per filled peach half.
SMOOTHIE
1 ripe banana
1/2 frozen fruit (peaches, blueberries, strawberries, etc.)
1/2 c. vanilla or plain yogurt
1 tbsp. honey
1 c. juice (orange, pineapple or blend)
Whirl in blender. A great
"on the go" breakfast!
PEACH SLUSH
2 peaches, peeled and pitted
1 (6 oz.) frozen lemonade
1 lemonade can of vodka
Put all in blender.
Gradually add 8-14 ice cubes. Freeze. Serves 2-4. Can use 1/2
pint strawberries or nectarines.
GLAZED PEACH MOLD
1 (6 oz.) pkg. peach gelatin
2 c. boiling water
3/4 c. cold water
1 pt. vanilla ice cream
1 (16 oz.) can sliced peaches, drained
Dissolve one half of
gelatin package in one cup boiling water. Add cold water. Chill
until slightly thickened. Dissolve second half of gelatin in
remaining boiling water. Add ice cream and stir until melted and
smooth. Pour into serving bowl. Chill about 1 hour or until set
but not firm. Arrange peaches on gelatin-ice cream mixture. Top
with clear gelatin. Garnish with whipped cream if desired.
PEACH FILLED COFFEE CAKE
1-1/2 c. flour
1 c. sugar
2 tsp. double acting baking powder
2 tsp. grated lemon peel
1/8 tsp. salt
1 c. butter, softened
4 eggs
1 (29 oz.) can sliced peaches (well drained)
TOPPING
1 c. flour
1/4 c. sugar
1 tbsp. grated lemon peel
1/2 c. melted butter
Preheat oven 350 degrees.
Grease 13x9 cake pan. Mix well first 7 ingredients. Increase
speed to high for 4 minutes (scraping sides). Spread batter
evenly in pan. Arrange peaches on top of batter. Sprinkle with
topping. Mix: Add: Stir to form soft dough. Bake 45-50 minutes
until golden and toothpick comes out clean.
PEACHY SOUR CREAM COFFEE
CAKE
STREUSEL TOPPING/FILLING
2 c. chopped pecans
1/3 c. packed brown sugar
3 tbsp. sugar
1 tsp. ground cinnamon
CAKE
1/2 c. butter-flavored shortening
1 c. sugar
2 eggs
2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. (8 oz.) sour cream
1 tsp. vanilla extract
2 c. sliced peeled fresh peaches
Combine all streusel
ingredients; set aside. In a large mixing bowl, cream shortening
and sugar until fluffy. Beat in eggs. Combine all dry
ingredients; add alternately with the sour cream and vanilla to
the creamed mixture. Beat until smooth. Pour half the batter
into a 9 inch springform pan. Sprinkle with 1 cup of the
streusel. Top with remaining batter and 1/2 cup streusel. Bake
at 350 degrees for 30 minutes. Arrange peaches over cake;
sprinkle with remaining streusel. Bake an additional 30-40
minutes or until cake tests done. Cool cake 10 minutes before
removing sides of pan. Serve warm or at room temperature.
Yield 12 servings.
PEACH COBBLER CRUMB CAKE
1 (16 oz.) can of peaches in light syrup
1 box yellow cake mix
1 cube of butter
Pour peaches and syrup in
9 x 13 cake pan. Sprinkle cake mix over peaches. Top with butter
slices. Bake at 350 degrees until golden brown. Serve with Cool
Whip or alone.
FREEZER PEACHES
1 (6 oz.) can frozen orange juice
2 c. sugar
Peaches
In a large bowl dilute
orange juice according to directions on the can. Add the 2 cups
sugar and stir until dissolved. Amount of sugar needed depends
upon the natural sweetness of the peaches. Slice peaches into
bowl of syrup. This prevents discoloration of fruit. Ladle fruit
into container using crumpled waxed paper to hold fruit under
syrup. Freeze.
PEACHY CINNAMON COFFEE
CAKE
1 pkg. Duncan Hines Bakery Style Cinnamon Swirl with Crumb
Topping Muffin Mix
1 can (8 1/4 oz.) juice pack sliced yellow cling peaches
Water
1 egg
Preheat oven to 400
degrees F. Grease 8 inch square or 9 inch round pan.
Drain peaches, reserving
juice. Add water to reserved juice to equal 3/4 cup liquid. Chop
peaches.
Combine muffin mix, egg
and 3/4 cup peach liquid in medium bowl; fold in peaches. Pour
batter into pan. Knead swirl packet 10 seconds before opening.
Squeeze contents on top of batter and swirl with knife. Sprinkle
topping over batter. 4. Bake at 400 degrees F. for 28 to 33
minutes for 8 inch pan (or 20 to 25 minutes for 9 inch pan) or
until golden. Serve warm. Makes 9 servings
PEACH & POPPY SEED MUFFINS
3/4 c. pureed peaches (Jr. baby food)
1 tsp. baking soda
10 tbsp. butter
1 c. sugar
2 eggs
1 1/4 c. flour
1/4 tsp. salt
1/2 tsp. vanilla
3 tbsp. poppy seeds
Stir soda into peaches and
set aside. Cream butter and sugar until smooth. Add eggs, one at
a time. Add vanilla. Combine flour and salt. Alternately add
flour and peach mixture. Then add poppy seeds. Fill 12 muffin
cups nearly to top. Bake at 350 degrees for 20 to 25 minutes.
BREAD - IN - A - JAR
2/3 c. shortening
2 2/3 c. sugar
4 eggs
2 c. canned pumpkin
2/3 c. water
3 1/3 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1 1/2 tsp. salt
2/3 c. nuts
2 tsp. baking powder
2 c. apples or carrots, shredded
1 3/4 c. applesauce plus 1/4 c. pineapple
1 can whole cranberry sauce
2 c. mashed bananas
2 c. fresh peaches
2 c. zucchini, shredded
Cream shortening and sugar
together. Beat in eggs, pumpkin and water. Sift together flour,
baking powder, soda, salt, and spices. Add to pumpkin mixture.
Stir in nuts. Pour mixture into greased side-mouth canning jars,
filling half full. Bake at 325 degrees for 45 minutes. When
done, remove one jar at a time, wipe sealing edge with paper
towel or cloth and screw cap on tightly. The heat will vacuum
seal the jar and the bread will keep for up to one year. Makes 8
pints.
FROSTY PEACH BREAD
1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar
1 (16 oz.) can peaches, drained, reserving 1 tbsp. liquid
2 eggs
1/2 c. sour cream
1/2 tsp. vanilla
2 1/2 c. flour
1 tsp. soda
1/2 tsp. salt
1/2 tsp. cinnamon
Preheat oven to 350
degrees and grease loaf pan. Cream together butter, sugar and
brown sugar until fluffy. Chop peaches and stir in. Add
remaining ingredients. Mix well. Pour into pan and bake for 60
to 70 minutes or until toothpick comes out clean. Remove from
oven and cool for 10 minutes. Remove loaf from pan. Cool
completely on wire rack. When cooled, spread glaze over it.
PEACH & BROWN SUGAR
MUFFINS
4 c. all purpose flour
2/3 c. packed brown sugar
2 tbsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/4 tsp. ground allspice
2 eggs
2 c. sour cream
1/2 c. cooking oil
1 c. chopped fresh, frozen or canned peaches
In large mixing bowl, stir
together flour, sugar, baking powder, salt, baking soda and
allspice. Make a well in center. Combine eggs, sour cream and
oil; stir in peaches. Add peach mix all at once to flour mix.
Stir just until moist. Batter should be lumpy. Spoon into
greased muffin cups filling 2/3 full. Bake at 400 degrees for 20
to 25 minutes. Makes about 20 muffins.
PEACH PANCAKES
6 med. fresh peaches
3/4 c. orange juice
2 tbsp. brown sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Buttermilk pancake mix
Peel and sliced peaches.
Cook peaches in pan with orange juice, brown sugar and spices
until tender. Pour pancake mix onto hot griddle, spoon in
peaches as desired. Flip over when golden brown. Serve with
maple syrup.
PEACH TEA BREAD
2-1/2 c. all purpose flour
1 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1 1/2 c. finely chopped fresh peaches or drained, thawed, frozen
peach slices
1 tbsp. lemon juice
1/3 c. oil
1/3 c. milk
2 tsp. vanilla extract
2 lg. Eggs
1/3 c. chopped walnuts
Heat oven to 350 degrees.
Grease 9 x 5 loaf pan. In large bowl, combine flour, sugar,
baking powder, salt and nutmeg.
In medium size bowl,
combine peaches and lemon juice. In 2 cup glass measuring cup,
combine oil, milk, eggs and vanilla.
Add oil mixture to flour
mixture and stir just until dry ingredients are moistened. Do
Not overbeat. Fold in peaches and walnuts. Spoon into greased
pan.
Bake bread for 55 to 60
minutes or until top is golden brown and center springs back
when lightly pressed with finger tip. Cool in pan on wire rack
for 10 minutes. Remove bread from pan and cool to room
temperature before slicing.
PEACH LOAF
3 c. fresh peaches, pared and sliced
1/3 c. sugar
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 1/2 c. sugar
1/2 c. butter
2 eggs
1 tsp. vanilla
1 c. finely chopped pecans
Place peaches and sugar in
blender and process until pureed (about 2 1/4 cups). Combine
flour, baking powder, baking soda, salt and cinnamon. Set aside.
Combine 1 1/2 cups sugar and butter and cream well. Add eggs and
mix. Add peach puree and dry ingredients, mixing just until
moist. Stir in nuts and vanilla. Spoon into 2 buttered and
floured loaf pans. Bake at 325 degrees for 60 minutes. Cool for
10 minutes in pan and then turn out on rack.
TURNOVERS
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening
2/3 - 3/4 c. milk
1 c. sliced peaches
2 tbsp. butter
2 tbsp. brown sugar
PEACH MIXTURE
1 c. peaches, sliced
2 tbsp. butter
2 tbsp. brown sugar
Mix flour, baking powder
and salt. Cut in shortening. Add milk. Knead 30 seconds. Make
into rectangle and turn into triangles. Place spoonful of peach
mixture into center of each rectangle. Seal and prick. Any fruit
may be used.
PEACHY PECAN BREAD
1 (16 oz.) can sliced peaches
1 tbsp. lemon juice
2 eggs
3/4 c. sugar
1 tsp. salt
2 tbsp. peach preserves
6 tbsp. butter or margarine, melted
2 c. all purpose flour
3 tsp. baking powder
3/4 c. chopped pecans
Drain peaches, reserving
1/4 cup syrup. Finely chop 1 cup peaches; set aside. In blender
container, combine remaining peaches, butter or margarine, eggs,
the reserved peach syrup and lemon juice. Cover; blend just
until smooth. Stir together dry ingredients.
Add egg mixture; stir just
until moistened. Fold in reserved peaches and nuts. Turn into a
greased 8"x4"x2" loaf pan. Bake at 350 degrees for 1 hour.
Spread with peach preserves. Cool in pan 10 minutes; remove and
cool on rack.
PEACH NUT BREAD
3 c. flour
1 tsp. salt
1 tbsp. cinnamon
1 tsp. soda
2 c. sugar
4 eggs, beaten
1 1/4 c. oil
2 c. peaches, blended
1 1/4 c. chopped nuts
Sift dry ingredients. Make
a well and add remaining ingredients. Mix and pour into 2
greased and floured 9 x 5 x 3 inch loaf pans at 350 degrees for
1 hour. May be baked in 6 small pans 40 minutes.
GEORGIA PEACH BREAD
3 c. sliced fresh peaches
6 tbsp. sugar
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. soda
1/4 tsp. salt
1 tsp. ground cinnamon
1 1/2 c. sugar
1/2 c. shortening
2 eggs
1 c. finely chopped pecans
1 tsp. vanilla extract
Place peaches and 6
tablespoons sugar in container of electric blender; process
until pureed. (Mixture should yield about 2 1/4 cups.) Combine
flour, baking powder, soda, salt and cinnamon; set aside.
Combine 1 1/2 cups sugar and shortening; cream well. Add eggs
and mix well. Add peach puree and dry ingredients, mixing until
ingredients are moistened. Stir in nuts and vanilla. Spoon
batter into 2 well greased and floured 9x5x3 inch loaf pans.
Bake
at 325 degrees for 55-60
minutes or until done. Cool 10 minutes in pan; turn out on rack,
and let cool completely. Yield: 2 loaves.
PEACH BRAN MUFFINS
1 1/4 c. unprocessed bran
1 c. whole wheat flour
1/4 c. firmly packed brown sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
Pinch of salt
1/4 c. raisins
1 egg
3/4 c. buttermilk
1/4 c. orange juice
2 tbsp. vegetable oil
2 tbsp. maple syrup
1 c. frozen unsweetened peaches, thawed and drained and roughly
chopped
Preheat oven to 400
degrees. Coat a 12 cup muffin tin with cooking spray or paper
liners. In large mixing bowl combine dry ingredients and stir,
add raisins and toss. In separate bowl whisk egg, buttermilk,
orange juice, oil and syrup until smooth. Add wet ingredients to
dry. Stir until just combined. Fold in peaches, fill muffin cups
3/4 full and bake 15 minutes or until golden. Serve warm.
Blueberries can be substituted for peaches.
PEACHES 'N CREAM PANCAKES
2 c. Bisquick baking mix
1 egg
1 1/2 c. milk
2 tbsp. packed brown sugar
1/2 tsp. ground cinnamon
1 (29 oz.) can sliced peaches, drained
3/4 c. whipping (heavy) cream, whipped
Beat all ingredients
except peaches and whipping cream with wire whisk or hand beater
until well blended. Pour by scant 1/4 cupfuls onto hot griddle
(grease griddle if necessary). Cook until pancakes are dry
around edges. Turn; cook until golden brown. Top with peaches
and whipped cream.
PEACH OR APRICOT JAM
3 c. diced fresh peaches or apricots
1 1/2 tsp. fresh lemon juice
1 1/2 tsp. unflavored gelatin
2 tbsp. apple juice concentrate
Place peaches or apricots
in saucepan. Cover and cook over very low heat without water for
about 10 minutes. Remove lid and bring the juice to the boiling
point. Boil for 1 minute and remove from heat. Soften gelatin in
lemon juice for 5 minutes. Pour some of the hot juice from the
fruit into the gelatin mixture and stir until the gelatin is
completely dissolved. Stir the dissolved gelatin into the fruit.
Add 2 tablespoons apple juice concentrate. Allow to cool to room
temperature and store in the refrigerator. 35 calories in 1
level tablespoon.
SAUSAGE PEACH BREAKFAST
BAKE
2 c. pancake mix
16 oz. can sliced peaches
8 oz. pkg. brown and serve sausage links*
1/4 c. sugar
1 tbsp. cornstarch
1/4 c. maple syrup
1 tbsp. margarine
Bake in evening and serve
next a.m. Cover with foil and refrigerate overnight. Then heat
in 350 degree oven for 20 minutes. Prepare pancake mix according
to package directions EXCEPT use only 1 cup liquid in place of
amount called for on package. Turn into greased 13 x 9 x 2 inch
baking dish. Drain peaches, reserving half cup syrup; set aside.
Halve sausage (*I used regular sausage and browned it) links or
sprinkle browned sausage over top. Arrange peaches and sausage
atop batter. Bake at 350 degrees for about 30 minutes or until
tests done with toothpick. Cut into squares. Serve with peach
syrup: In saucepan combine sugar and cornstarch. Stir in
reserved peach syrup. Cook and stir until thick and bubbly. Stir
in maple syrup and margarine.
PEACH CUSTARD CAKE
CRUST
1 1/2 c. flour
1/2 tsp. salt
1/2 c. soft butter
BATTER
1 lg. can peaches, sliced
1/2 c. sugar
1/2 tsp. cinnamon
1 egg
1 c. evaporated milk
Cut butter into flour and
salt. Press into 9 inch square pan. Drain peaches, saving 1/2
cup of syrup. Arrange slices on top of crust. Sprinkle with
mixture of sugar and cinnamon. Bake at 375 degrees for 20
minutes. Mix syrup, egg and milk. Pour over peaches. Bake 30
minutes more.
PEACH UPSIDE DOWN CAKE
2 lbs. Peaches
1/2 c. light brown sugar
2 1/4 c. flour
1 1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1 c. granulated sugar
1 egg
1 tsp. vanilla extract
1 1/2 c. sour cream
Heat oven to 350 degrees.
Peel and halve peaches. Cook brown sugar in 5 tablespoons butter
in 10 inch ovenproof frying pan until dissolved. Off the heat,
arrange peach halves, cut sides up, in pan. Combine flour,
baking soda, salt and spices. Beat 8 tablespoons butter with
granulated sugar. Beat in egg and vanilla. Stir in flour mixture
by thirds, alternating with sour cream. Spread over peaches and
bake until toothpick inserted in center comes out clean, 50-55
minutes
