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Peaches and Cream Muffins 2 cups all-purpose flour Preheat oven to 400º F. Mix first four ingredients in a large bowl. Blend in butter, sour cream and egg. Fold in peaches. Pour into 12 lined or greased muffin cups. Combine last three ingredients, and sprinkle over muffin tops. Bake for 12-15 minutes, or until golden brown. Remove onto wire rack to cool, or serve warm.
10-12 one-inch thick slices of French bread Preheat oven to 400º F. Mix confectioner’s sugar and cream cheese until smooth. Spread cream cheese mixture on bread slices, and arrange in single layer in a lightly greased 13" x 9" baking pan. Whisk eggs, milk, and vanilla together, and pour over bread. Allow a few minutes for bread to absorb liquid. Top with peach slices, and sprinkle with cinnamon and sugar. Bake for 30 minutes or until set. Dust with confectioner’s sugar and serve.
1 cup flour Melt butter in a 9" x 9" baking dish. Mix flour, sugar and milk in a separate bowl. Pour mixture over melted butter. Add peaches on top of butter/batter. Do not stir. Bake at 350º F for 45 minutes. NOTE: This recipe also works well with fresh berries. Just substitute 3 cups of blueberries or strawberries.
CRUST: 1 cup flour FILLING: 8 oz. cream cheese, softened TOPPING: 2 cups peeled, sliced peaches Preheat oven to 450º F. Mix crust ingredients to form soft ball. Press into bottom and 1-inch up sides of a 9-inch spring form pan. Blend filling ingredients until smooth. Pour into unbaked crust. Top with peaches (drained well), flour, sugar and cinnamon. Bake 10 minutes. Reduce heat to 400º F, and bake for 25 more minutes. Cool before serving.
2 sticks butter, softened Preheat oven to 350º F. Grease and flour 10-inch tube pan and set aside. Cream butter and sugar until light and fluffy (about 2 minutes). Add eggs, one at a time, beating after each addition. Combine flour and baking soda in separate bowl. Add flour mixture alternately with sour cream, beginning and ending with flour mixture. Fold in peaches and vanilla and almond extracts. Pour batter into prepared pan and bake 75 minutes or until done. Cool 10 minutes, and remove from pan to cool.
1 unbaked 9-inch pie shell Arrange sliced peaches in pie shell. In separate bowl, beat eggs slightly. Add sugar and milk; mix well. Add vanilla. Pour carefully over peaches in pie shell and bake 45 to 50 minutes at 375 degrees or until custard is set. Serve warm with whipped cream.
1 9-inch pie shell, pre-baked for 5 minutes at 375º F Place peaches in pie shell. Stir other ingredients in saucepan over medium heat until thick. Pour over peaches. Bake at 375º F for 45 minutes. Let cool. MERINGUE: 3 egg whites, room temperature Beat egg whites until fluffy. Gradually add sugar, and beat until stiff peaks form. Pour over cooled custard, and bake at 350º F until lightly brown (about 10 minutes).
1 14-oz. can sweetened condensed milk Combine milk and lemon juice. Stir in peaches, and pour into piecrust. Top with whipped topping. Chill until set and ready to serve.
2 quarts ripe peaches, peeled and sliced Combine fruit and sugar. Cover and let stand 12 to 18 hours in the refrigerator. After allotted time, remove from refrigerator and place in large pot. Bring to a boil slowly, stirring frequently. Continue to boil gently until syrup thickens (about 40 minutes). As mixture thickens, continue to stir to prevent sticking. Skim top if necessary, and pour boiling hot mixture into jars. Seal according to jar directions. Makes about 6 pints.
(Also a great topping for chicken, fish, or pork tenderloin!) 1 cup chopped tomatoes Mix all ingredients in medium sized bowl until blended. (For best flavor, chill at least one hour before serving.) For a less smoky taste, substitute one tablespoon minced jalapeno peppers for the chipotle peppers.
1 cup brown sugar Bring sugar, vinegar, and spices to boil in large open pot. (Tie spices in cheesecloth if you want the flavor, but not the spice in the jars.) Add peaches and cook until tender. Place in jars and seal while hot.
CRUST: 1 ¼ cup all-purpose flour Mix all ingredients, and press into a greased baking dish. Bake at 325º F until lightly brown (about 10 minutes). SECOND LAYER: 8 oz. cream cheese, softened Beat until creamy, and pour into baked crust. THIRD LAYER: 4 cups peeled, sliced peaches Place peaches on top of second layer. FOURTH LAYER: 1 cup sugar Cook all ingredients until thick and transparent. Pour over peaches, and chill until set. Top with additional whipped topping before serving, if desired.
2 beaten eggs Beat butter, sugar and eggs together. Add flour and milk, alternating each, beginning and ending with flour. Stir in peaches. Pour into greased 13" x 9" pan and bake at 400º F for 30-40 minutes. Let cool and cut into squares. Great served warm with ice cream!
1 cup peeled and sliced fresh peaches Place first four ingredients into blender or food processor and puree until smooth. Gently fold in whipped topping by hand. Pour into 4 small serving dishes and chill in refrigerator. * Use pasteurized egg to reduce chance of Salmonella poisoning, or omit egg altogether. |
