peaches recipes?

Answer 1

Peach Delight

Crust:
1 cup Self-rising flour
1 stick margarine (melted)
1/2 cup nuts (chopped fine)
(I used pecans)

Layer 2:
8 oz. cream cream cheese
1 tsp. vanilla
1 cup powdered sugar
1/2 Medium carton of Cool Whip

Layer 3:
1 cup sugar
1 cup water
3 Tbls. corn starch
1 small box peach jello
4 cups fresh peaches


1.Mix flour, margarine, and nuts. Pat in bottom of 9 X 13 inch pan. Bake at 300 degrees F. for 15 minutes and let cool.
2.Cream the cream cheese, vanilla, powdered sugar, cool whip and spread over first layer in pan.
3.Cook sugar, water, corn starch until thick and clear. Remove from heat and add jello, let cool.
4.Add peaches and spread over cream cheese mixture.
Refrigerate several hours before serving.

Answer 2

Peach Upside Down Cake

Recipe By : Mrs. Robert Moore, Jackson Co. Homemakers Ext. Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Posted To Cynscookin

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
1/2 cup brown sugar
1 #2 can peach halves -- juice reserved
3 eggs
1 cup sugar
1/2 cup peach juice
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Melt butter in 8-inch pan, sprinkle with brown sugar; place peach halves in
rows. Beat egg yolks until light, beat in sugar until smooth; add peach juice
and vanilla. sift flour once before measuring, then sift with baking powder and
salt and fold into first mixture. Add stiffly beaten egg whites and pour batter
over peaches. Bake at 350F for 50 to 60 minutes. When cake is done, turn
upside down on plate. do not remove from pan immediately. Allow butterscotch to
run down over cake.

Variation: Prunes or pineapple may be used instead.

Jackson Co., Illinois, Homemakers Extension Golden Anniversary Cookbook
First Printing March 1997 (750 copies)

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Ben & Jerry's Fresh Georgia Peach Ice Cream

2 Cup Ripe peaches finely chopped
1 1/4 Cup Sugar
1/2 Juice of lemon
2 Large Eggs
2 Cup Heavy or whipping cream
1 Cup Milk

The best way to capture the elusive flavor of summertime. Ben and Jerry
prefer small peaches because they have more flavor and less water than the
larger ones.

Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl.
Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.
Remove the peaches from the refrigerator and drain the juice into another
bowl. Return the peaches to the refrigerator. Whisk the eggs in a mixing
bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4 cup
sugar, a little at a time, then continue whisking until completely blended,
about 1 minute more. Pour in the cream and milk and whisk to blend. Add the
peach juice and blend. Transfer the mixture to an ice cream maker and freeze
following manufacturer's instructions. After the ice cream stiffens (about 2
minutes before if is done) add the peaches, then continue freezing until the
ice cream is ready. Makes 1 generous quart.

Answer 3

Fresh Peach Crisp

1/2 c quick-cooking oats
1/2 c packed brown sugar
1/4 c flour
1/2 tsp cinnamon
1/4 c butter
2 1/2 lbs peaches(10med)
2 T. sugar

Combine oats, brown sugar, flour, cinnamon, and dash salt. Cut in butter until mixture resembles coarse crumbs; set aside. Peel, core, and slice fruit to make 5 to 6 cups. Place fruit in 10x602 baking pan. Sprinkle with sugar. Sprinkle crumb mixture over all. Bake in a 350 degree oven for 45 min. Serve with vanilla ice cream. Serves 6.

Answer 4

Peach Yum

1 box yellow cake mix
1stick margarine or butter
4 cups sliced fres peaches/ with !/2 cup of sugar
or 2 cans of peaches
1/2 teaspoon of cinnamon
Heat oven to 350
spread peaches in baking pan, sprinkle cinnamon over lightly
sprinkle DRY cake mix on top of peaches evenly
Cut butter into pats and distribute over top of dry cake mix
Bake for 35 min.
Serve with ice cream
Yum!

Answer 5

Banana-Peach Buttermilk Smoothie:

Cultured dairy products - such as buttermilk and yogurt - are good for maintaining a healthy digestive tract.

2 large ripe bananas, sliced and frozen
2 cups frozen peaches
1 cup fat-free buttermilk
1/4 cup fresh orange juice
1 tablespoon honey

Process all ingredients in a blender until smooth, stopping to scrape down sides. Serve immediately.

Yield: Makes 4 cups (serving size: 1 cup)

Answer 6

wash a peach then eat it

Answer 7

PEACH UPSIDE DOWN CAKE

INGREDIENTS:
6 large fresh peaches
2/3 cup white sugar
2 tablespoons unsalted butter
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon canola oil
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup lowfat buttermilk

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DIRECTIONS:
Preheat the oven to 375 degrees. Bring a large saucepan of water to a boil.
Score the stem end of each peach and place the peaches in the boiling water. Boil for about 1 minute, or until the skins soften. Transfer to a bowl of cold water to cool, then peel, halve and pit the peaches.
In a 9-inch cast-iron skillet, combine 1/3 cup of the sugar with 1 tablespoon of the butter. Cook over medium heat for 3 to 5 minutes, or until the sugar begins to melt. Add the peaches to the skillet, cut-side up, in one layer (the fruit should fit tightly). Remove the pan from the heat and set aside.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt; set aside.
In a large bowl, with an electric mixer at medium speed, beat the remaining 1/3 cup sugar and 1 tablespoon butter with the oil until combined. Add the egg, beating until smooth, then beat in the vanilla and almond extract. With the mixer at low speed, add the buttermilk and the reserved flour mixture, beating until just incorporated.
Spoon the batter evenly over the peaches in the skillet, place the skillet in the oven and bake, uncovered, at 375 degrees F (190 degrees C), for 20 to 25 minutes, or until a cake tester inserted into the center of the cake comes out clean.
Transfer the skillet to a wire rack to cool for 3 to 4 minutes. Loosen the edges of the cake with a knife. Invert the cake onto a serving plate. If any of the peaches stick to the skillet, remove them with a knife and replace them on the cake.


PEACH COBBLER

INGREDIENTS:
3 cups sliced fresh peaches
1 cup white sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon almond extract
1 1/2 cups all-purpose flour
1 tablespoon white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup shortening
1/2 cup milk
1 egg, beaten
2 tablespoons white sugar

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DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking dish.
Place sliced peaches in prepared baking dish. Mix together 1 cup sugar, lemon juice, lemon zest, and almond extract. Place in oven while preparing shortcake (heating peaches first helps prevent dough from getting soggy).
In a large bowl, combine flour, 1 tablespoon sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk and egg; stir just until flour is moistened. Spread over hot peaches. Sprinkle top with remaining sugar.
Bake in preheated oven for 35 to 40 minutes, or until top is golden brown.

PEACHES AND CREAM COOKIES

INGREDIENTS:
1 cup shortening
1 1/2 cups white sugar
2 eggs
1 cup fresh peaches, pitted and chopped
3 cups all-purpose flour
1 teaspoon salt
1/2 tablespoon baking soda
3/4 cup chopped walnuts

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DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet.
Beat shortening and sugar together. Blend eggs and fruit into the shortening and sugar mixture. Stir flour, salt, baking soda and nuts into the egg mixture; mix well.
Drop dough by teaspoonfuls onto the greased cookie sheet. The cookies will double in size while baking, so set the cookies far apart on the cookie sheet. Bake for 12 to 15 minutes.

Answer 8

http://recipes.tasteofhome.com/eRMS/PowerSearch.aspx?search=peaches