could you please give me some peach and apple recipes please your own not something from a cook book?

Question

or from a cooking site I'm looking for recipes that are unique

posts from cook books cooking sites or cooking shows will not be counted

Answer 1

here is one using both 2 cups flower 1 teaspoon vanilla 1/2 cup sugar or splends 1/2 milk or water mix together and pour in a greased cake pan then chop 1 fresh peach and 2 apples mix 1 teaspoon Cinnamon and a pinch of nutmeg 1/2 teaspoon vanilla and 1 cup sugar or splenda mix well and pour on top of the dough and cook on 350 for 25 minutes or until done i came up with this this morning

Answer 2

Wow when I was 18 I was hungry for a desert my grandma use to make not really knowing much about cooking I went to the store and bought these ingredients, Old Fashioned Oatmeal, a Bag of Dark Brown sugar A crock of margarine, and two cans Pie peaches. I went home and mixed together three cups Oats, and 1 cup brown sugar till it was blended well then I cut in a cup of the margarine. I put the peaches in a brownie sized pan then I put the crumbled oat mixture over the peaches and baked it in a 375 oven until the top of the oat mixture was a dark golden brown.
I ate it not hot but warm with a scoop of Ice Cream.
It is Peach crisp but I didn't know how to make it and missed a few ingredients, but it turned out good

Answer 3

Peach Custard Pie
1 9-inch unbaked pie shell
4 large or 5 small very ripe peaches, peeled and sliced
5 tablespoons flour, divided
3 tablespoons brown sugar, packed
1-1/2 cups evaporated milk
1 egg, slightly beaten
2/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Preheat oven to 425°F.
Mix 3 tablespoons of the flour and all the brown sugar. Sprinkle in the bottom of the pie shell. Arrange the sliced peaches on top of the flour/sugar mixture.

Combine the milk and egg, and pour over the peaches. Combine the remaining 2 tablespoons flour, white sugar, cinnamon and nutmeg, and sprinkle evenly over the peaches and milk mixture.

Bake for 50 minutes or until a knife inserted in the middle of the pie comes out clean.

Answer 4

-6 apples
1/4 cup butter or margarine (I would use butter)
1 box yellow cake mix
1/2 cup quick oats
2 tablespoons sugar
1 tablespoon cinnamon


Preheat oven to 350.
Peel,core and slice apples.
Place greased 8x8 baking pan.
Mix cake mix,oats,sugar and cinnamon in a large bowl.
Melt butter and pour over the top of the dry cake mixture and mix until crumbly.
Sprinkle this over apples.
Bake 35-40 minutes until golden.

it is easy and great

serve with ice cream

Answer 5

My son took first place in a baking contest with this one. Serve warm or cold plain, with ice cream or whipped cream. Sprinkle of cinnamon or apple pie spice makes a nice touch. It's very easy to make and always comes out delicious. This is my families, well-known, fruit cobbler.

1/2 cup butter
1 1/2 cups all-purpose flour
1 1/2 cup white sugar
1 1/2 tablespoon baking powder
1/4 teaspoon salt
1 1/2 cup milk
1 teaspoon vanilla extract
4 cups fresh peaches, pitted and sliced
4 cups fresh apples, peeled and sliced

melt butter or margarine in a 9 x 13 inch pan. set aside to cool.
stir together flour, sugar, salt, and baking powder. mix in milk and vanilla. pour batter over melted butter. DO NOT MIX OR STIR. spoon fruit with juice over the batter. DO NOT MIX OR STIR.
Bake at 350 degrees F for 55 minutes.

Answer 6

PEACH APPLE CRUNCH

1 can fruit, drained
3 tbsp. sugar
1/2 c. flour
1/2 c. oil
1/2 c. sugar
1 egg
1 tsp. vanilla

Mix fruit and sugar; add cinnamon to taste and sprinkle over the fruit. Then mix rest of ingredients. Pour mixture over fruit. Bake at 350 degrees until golden brown. Serve with ice cream or alone.

Answer 7

Simple and easy.1-apple (cored and sliced)1-can of sprite,1-can cheap can biscuits,small amount of brown sugar,butter,and a casserole dish.Take and butter the dish.Open the biscuits and peel apart.Take a piece of apple and wrap a biscuit around it,roll in the brown sugar.Lay single layer in pan.Pour the Sprite over the wraps.Bake at 350 for 25 mins.or golden brown and bubbly.Serve up and put a little cool whip on top.GREAT and EASY.

Answer 8

MIXED FRUIT PANDOWDY
from Emeril Live EM1F52e

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Ingredients needed:

2 apples, such as Golden Delicious or Granny Smith, peeled and sliced 1/2-inch thick
2 pears, such as Anjou, peeled and sliced 1/2-inch thick
4 nectarines or peaches, pitted and sliced 1/2-inch thick
2 plums, pitted and sliced 1/2-inch thick
1 cup strawberries, rinsed and patted dry, hulled and quartered
1/2 cup blackberries, rinsed and patted dry
2 teaspoons fresh lemon juice
2 teaspoons cornstarch
1/2 cup plus 1 tablespoon sugar or maple syrup
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Pinch salt
1 1/2 tablespoons unsalted butter
Basic Sweet Pie Crust
1 1/2 cups plus 1 tablespoon heavy cream
2 tablespoons confectioners' sugar
1 tablespoon plus 1 teaspoon orange liqueur or brandy

Preheat the oven to 400 degrees F.

In a large mixing bowl combine the apples, pears, nectarines, plums, strawberries, and blackberries with the lemon juice and cornstarch and toss to combine. Add 1/2 cup sugar, cloves, nutmeg, and salt and stir well. Butter a deep pie dish or a 9 by 12-inch baking dish with 1/2 tablespoon of the butter. Transfer the fruit mixture to the buttered dish, and dot the top of the fruit mixture with the remaining tablespoon of butter.

On a lightly floured surface, roll the pie crust to a thickness of 1/8-inch and transfer to the top of the fruit mixture. Trim the edges flush with the edges of the dish, and brush the pastry with 1 tablespoon of heavy cream. Sprinkle with the remaining tablespoon of sugar. Using the tip of a sharp knife, cut several steam vents in the top of the pastry.

Bake the pandowdy, uncovered, until the pastry is lightly golden, about 30 minutes. Remove the pandowdy from the oven and reduce the oven temperature to 350 degrees F. Use the edge of a metal spatula to cut the crust into 1-inch squares, then press the crust down into the filling. Return the pandowdy to the oven and bake until golden brown, about 30 minutes longer. Let cool 15 to 20 minutes before serving.

When ready to serve, in a large bowl, whip the remaining 1 1/2 cups of heavy cream to soft peaks with the confectioners' sugar. Add the orange liqueur and continue to whip to firm peaks. Serve the pandowdy warm, with a dollop of the whipped cream on top, or pass the whipped cream at the table.

Yield: 6 to 8 servings

Basic Sweet Pie Crust:
8 ounces flour, about 1 1/2 cups plus 2 tablespoons
1 tablespoon sugar
1/2 teaspoon salt
1 stick (1/4 pound) cold butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water

Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.

Yield: 1 (9 or 10-inch) pie crust