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.
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
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.
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.
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.
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.
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.
Mix together the egg yolks, macaroons, oleo and sugar.
Put peach halves in shallow baking pan.
Put a large tablespoon of macaroon filling in each peach.
Bake at 325\u00b0 for 30 minutes. Serve warm with whipped cream.
Serves 8.
hill.
Garnish with additional peach slices and sliced almonds, if
Preheat oven to 350\u00b0.
Grease 9-inch square pan.
Arrange peach halves on bottom.
Sift flour, baking powder, salt and cinnamon.
Cream butter and lemon extract until soft.
Add sugar gradually until creamy.
Stir in eggs, one at a time.
Mix in dry ingredients until smooth and spoon batter over peaches. Sprinkle top of batter with mixture of 2 tablespoons sugar and 1 teaspoon cinnamon.
Bake for 35 minutes.
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 half of a canned peach on a sheet of aluminum foil.
Put 1 to 2 teaspoons of chocolate chips in center.
On top of chocolate chips, place 2 marshmallows.
Wrap in foil, using drugstore wrap method; be sure to seal tightly.
Bake in coals for 5 to 10 minutes.
Serve hot.
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.
ike shape.
Place one peach half in each cup.
ith brown sugar.
Arrange canned peaches and cherries on top
Slice peaches; add sugar and lemon juice to peaches.
Mix and let set while cooking glaze.
Bring peach juice concentrate and 5 cups water to a boil.
Dissolve rest of water in clear jel and thicken boiling juice, stirring until thickened.
Remove from heat and add salt, butter and almond extract.
Add peaches to cooked glaze.
Fill canning jars and process.
I pressure can at 5 pounds for 5 to 10 minutes and invert cans to help them seal.
Yields 8 1/2 quarts.