Open can of peaches.
Drain can of peaches.
Dump can of peaches into bowl.
Dump cinnamon onto peaches.
Stir peaches until cinnamon is all over 'em.
Eat peaches.
Goooood peaches.
If you want to look more fancy, put the peaches into individual little dessert bowls and sprinkle the cinnamon over the top like a garnish, or garnish with orange zest. You can also sub Chinese 5 spice powder for the cinnamon.
Best served at room temp, but can be made in advance and chilled.
Combine and beat 2 minutes the flour, baking powder, salt, butter, milk, egg and pudding.
Pour into 9-inch greased pie plate.
Drain peaches; place on batter.
Drain peaches, reserving 1/2 cup syrup.
Tie spices in cheesecloth.
In saucepan, combine reserved peach syrup, vinegar, sugar, orange slices, peaches and spices.
Heat to boiling; simmer uncovered for 5 minutes.
Cover and let cool to room temperature. Remove spice bag.
Serve peaches warm or chilled.
An average can of peaches contains 6 or 7 halves.
Mix dry pudding, butter, egg and flour.
Place in bottom of small baking dish.
Pour peaches onto this mixture.
Blend cream cheese with sugar and then add peach juice to make mixture thin. Pour this mixture over the peaches.
Bake on 350\u00b0 until lightly browned on top.
This recipe can be doubled and will make an oblong baking dish full.
Beat first 7 ingredients 2 minutes in small bowl and pour into greased 9 or 10-inch pie pan.
Place 15 to 20 ounce can of peaches or pineapple on top of batter (drain fruit well and reserve juice).
Combine cream cheese, 1/2 cup sugar and juice.
Beat for 2 minutes and spoon on top of peaches 1-inch from edge.
Combine 1 tablespoon of sugar, 1/2 teaspoon of cinnamon and sprinkle over cream cheese.
Bake at 350\u00b0 for 30 to 35 minutes until crust is golden brown.
Filling will appear soft.
Preheat oven to 325 degrees farenheit.
Drain peaches and arrange in a pie tin with cut halves facing up.
Mix brown sugar and cinammon together in a bowl and evenly distribute brown sugar/cinammon mixture evenly among the peach halves.
Bake at 325 degrees about 15 minutes.
Serve piping hot peach halves topped with vanilla ice cream and enjoy!
on-stick spray.
Place peaches over the batter.
In
Mix together flour, pudding and baking powder.
Add eggs, milk and melted butter.
Pour into greased cake pan.
Drain peaches, reserving 2/3 peach juice.
Chop peaches; sprinkle on top of batter.
Beat together cream cheese, 1 cup sugar and peach juice. Pour on top of chopped peaches.
Combine 2 tablespoons sugar and cinnamon and sprinkle on top of cake pan.
Bake at 350\u00b0 for 45 minutes.
Mix first 7 ingredients until smooth batter.
Pour into pie dish.
Drain peaches (save juice).
Place peaches 1-inch from rim so crust can come up during baking.
Cream cream cheese, sugar and peach juice.
Mix until creamy and pour on top of peaches. Sprinkle with 1 1/2 teaspoons sugar mixed with cinnamon. Bake at 375\u00b0 for 30 to 35 minutes.
Serve warm or cool. Preparation Time: 20 minutes.
Combine the first 6 ingredients; mix 2 minutes.
Pour into 8-inch greased pie dish.
Drain peaches; save the liquid.
Arrange peaches over batter.
Combine the cream cheese, 1/2 cup sugar and 3 tablespoons peach juice.
Beat for 2 minutes; spread over peaches. Combine 1 tablespoon sugar and cinnamon and sprinkle over cream cheese mixture.
Bake at 350\u00b0 for 30 to 35 minutes.
Yields 6 to 8 servings.
In a blender, combine cream and peaches until peaches are pureed.
Mix with oats in a microwave save dish.
Microwave 3 minutes, or until oats are soft. Enjoy.
Combine all ingredients except peaches.
Mix at medium speed for 2 minutes.
Pour into well-greased deep dish pie plate.
Pour drained peaches over mixture.
Drain peaches and reserve juice.
Melt oleo in dish.
Mix milk, flour and pudding.
Beat egg in peach juice.
Add mixture to milk mixture.
Pour into dish.
Place peaches on top.
Must use \"starter\" or make own.
Use fruit cocktail if you are just beginning.
Let stand covered 10 days after adding 1 cup sugar.
Let stand at room temperature.
Stir every day.
After 10 days you are ready to begin.
1st Day:
Mix together the 1 1/2 cups starter, 1 1/2 cups sugar and 1 can peaches.
Keep covered in large container at room temperature.
Stir every day.
Combine flour, baking powder, salt, dry pudding, oleo, egg and milk.
Mix like cake batter.
Pour into greased 9-inch pan.
Drain peaches and arrange over batter in pan.
Combine cream cheese, 1/2 cup sugar and juice; beat until thick.
Pour into center of peaches to 1 inch of sides.
Sprinkle remaining sugar (1 tablespoon) and cinnamon.
Bake at 350\u00b0 until brown.
Grease 9-inch pie pan.
Preheat oven to 350\u00b0.
Combine and beat at medium speed flour, baking powder, salt, pudding, margarine, egg and milk.
Pour into pie pan.
Place drained peaches evenly on batter.
Combine and beat for 2 minutes cream cheese, sugar and peach juice.
Spread over peaches about 1 inch from edge.
Sprinkle cinnamon and sugar on top.
Bake for 30 to 35 minutes.
Combine flour, salt, egg, baking powder and pudding; beat for 2 minutes.
Pour into greased pie pan.
Drain peaches, reserving syrup.
Place peaches over batter.
Combine cream cheese, 3 tablespoons peach syrup and 1/2 cup sugar; beat for 2 minutes. Spoon to 1 inch of edge of batter.
Sprinkle with 1 teaspoon sugar and cinnamon.
Bake at 350\u00b0 for 30 to 35 minutes or until crust is browned.
Drain peaches and put the syrupy liquid into a saucepan.
Add the small, hard, red candies.
Heat and stir until candies have dissolved.
Add the peaches and heat through.
Serve warm or cold. Also good made with pears.
Arrange yams and peaches in a dish.
Pour brown sugar mixture over top.
Bake at 350\u00b0 for 30 minutes.
This is a very pretty dish.
Pour melted margarine in 9 x 13-inch baking dish.
Add sliced and drained peaches.
Mix peach juice, egg, milk, flour, pudding mix and 1/2 cup sugar together and pour over top of sliced peaches.