nything except fruits! Halve the recipe if you like, and remember
Plug in sandwich maker to get warm.
Butter bread and place buttered sides together.
Mash up the peach halves and combine with brown sugar, spoon onto slice of bread.
Lay slice onto sandwich maker, and then the other slice goes on top. Ensure buttered sides are facing outwards.
Cook for 5 minutes or until bread is golden.
Serve HOT.
Place cakes on dessert plates. Drain the peaches, reserving 2 tablespoons of syrup; spoon 1 1/2 teaspoons of syrup over each cake. Place peach halves, hollow side up, on the cakes. Put a scoop of the ice cream in each peach. Heat jam; drizzle over ice cream. Sprinkle with nuts and serve immediately.
Drain peach halves well. Rinse strawberries or raspberries well.
In food processor or blender, combine berries, sugar and water.
Puree until thickened.
Toast almonds in a hot skillet until lightly browned.
Arrange peach halves on serving plates; add 1 scoop of vanilla ice cream to each plate.
Glaze peach halves with pureed berries.
Sprinkle with toasted almonds.
Good served with macaroons or wafers.
Calories:
237; cholesterol:
30 milligrams.
Place raspberries, sugar and lemon juice in an electric blender and puree until smooth.
Strain puree; discard seeds. Cover and chill.
Place peach halves, cut side up, in an 8 x 8-inch cake pan or small shallow baking dish.
Combine brown sugar and cinnamon; sprinkle evenly over each peach half.
Sprinkle peaches evenly with rum; dot with margarine.
Broil peaches until hot and bubbly, approximately 10 minutes.
Place peach halves on individual dessert plates; top with chilled raspberry puree. Serve immediately.
Place 1 peach half in each of 5 or 6 dessert dishes.
Spoon 1 teaspoon jam into peach cavity.
Pour milk into bowl.
Add pudding mix.
Beat at lowest speed of mixer until blended, 2 or 3 minutes. Pour at once over peaches.
Let stand 5 minutes.
Chill. Garnish with additional jam or jelly.
Place 1 peach half in a dessert dish. Spoon about 1 teaspoon jelly into each peach.
Pour milk into small mixing bowl and add pudding mix.
Beat at low speed for 1 to 2 minutes.
Pour at once over peaches.
Let stand about 5 minutes, then chill.
Makes 5 servings.
Place 1 peach in each dessert glasses.
Spoon out about 1 teaspoon out of each peach cavity.
Mix pudding according to package directions.
Pour at once over peaches.
Let stand 5 minutes.
Cool until set and top with additional jam or jelly and/or whipped topping.
Makes 5 to 6 servings.
ours, then garnish with reserved peach slices & serve.
Spread yogurt into circle on plate, using the back of a spoon.
Place peach half, flat side down, in the center of the yogurt.
Repeat for each serving desired.
Place banana slices and marshmallows in a serving bowl; set aside. Dissolve gelatin in boiling water.
Combine cold water and ice cubes to make 1 1/4 cups.
Add to gelatin, stirring until slightly thickened.
If necessary, remove unmelted ice.
Pour over banana and marshmallows in bowl or individual dessert dishes. Chill until set, about 30 minutes.
Makes about 3 cups or 6 servings.
Break 1/2 of angel food cake into pieces in the bottom of a deep dish.
Mix 2 cups of milk with instant pudding until thick and smooth in another bowl.
Add peach yogurt and mix well.
Cover angel food pieces with 1/2 of peach yogurt and pudding mixture. Slice 1 peach on top of pudding mixture.
Break up other 1/2 of angel food cake into pieces on top of peach.
Cover with other half of pudding mixture and top with sliced peaches in a star design. Chill thoroughly.
This dessert is very light and refreshing.
In a mixing bowl or blender, beat together the chopped peaches, peach syrup (from the canned peaches) and mace.
Add peach ice cream, gradually add milk, beating until all ingredients are blended.
Serve immediately.
nd cinnamon in a bowl. Canned peach slices are usually too thick
nd is thick. Add the canned peaches and almond extract. Keep
Remove and serve with the peach salsa (and coconut rice, if
Mix the first 4 ingredients in a large bowl. Make a well in the centre, and set aside.
Mix the arrowroot powder and warm water in a medium bowl. When well combined, add the oil and rice milk.
Mix the pear pieces into the dry ingredients. Add peach chunks and liquid ingredients, and using the largest spoon you can find, stir until just combined and there is no longer any dry flour to be seen.
Spoon into prepared muffin pan.
Bake at 375F for 28 minutes. Enjoy warm.
Put grated coconut in each peach half; turn upside down in pie crust.
Beat egg yolks and mix with instant pudding.
Sprinkle coconut over peaches, then put pudding over all.
Beat egg whites with sugar.
Put over pie.
Bake pie under broiler until brown.
To standard muffin mix, add peach pie filling (chop up the peach slices, but use all of the can contents, including the thickening, which makes the muffins moist), nutmeg and nuts.
Mix with enough water to make a stiff dough.
Divide into muffin tins. Will make 12 large muffins or 24 medium muffins.
Bake at 375\u00b0 until done.
Dissolve gelatin in boiling water.
Add ginger ale.
Chill until thickened.
Fold in peaches.
Spoon into individual molds, serving bowl or individual dessert dishes.
Chill until firm, about 3 hours.
Makes 5 servings.