re to use an oil with a high smoke point.
p your butter & chopped thyme with salt & pepper and smear about
Bake and cool cake.
Cook pudding mix and milk together following package instructions, either in microwave or stove top. Stir in sour cream.
Cool mixture completely and spread on cooled cake.
Cover with sliced, fresh peaches (well drained canned or frozen peaches may also be used).
Spread dessert topping over peaches and sprinkle with nuts.
Store in refrigerator.
Peel and halve fresh peaches (or drain canned ones thoroughly).<
Dissolve gelatin in boiling water.
Combine peaches with sugar, lemon juice and salt.
Add this to gelatin.
Chill until slightly thickened.
Fold in whipped cream.
Pour gelatin mixture into pan.
Chill overnight.
Garnish with fresh peaches.
N.
SPRINGFORM PAN LIGHTLY WITH OIL.
FOR CRUST: STIR
Dissolve gelatin in boiling water.
Combine peaches with sugar, lemon juice and salt; add this to gelatin.
Chill until slightly thickened.
Fold in whipped cream.
Line a 9-inch spring-form pan with ladyfingers.
Pour gelatin mixture into pan; chill overnight.
Garnish with fresh peaches.
rge stockpot or roasting pan with a plastic garbage bag, large
ne 3 large baking pans with parchment paper. Mark a 12
10-inch, ovenproof skillet with cooking spray.
Whisk together
live oil. Coat the chicken with this mixture, and place the
Whip heavy cream.
Slice some fresh peaches and chill together.
Sprinkle with a little cinnamon-sugar.
Serves 6.
Peel and cut peaches into quarters.
Combine 1/2 cup of the sugar
and\t3
tablespoons\tof
the flour and mix with the peaches.
Turn into
a
10\tx 6 x 2-inch baking dish.
Mix the remaining sugar and flour.\tAdd butter or margarine and cut it to crumb consistency.\tSprinkle crumbs over peaches.
Bake in a preheated
moderate
oven (375\u00b0) for 1 hour or until peaches are tender
and crumbs are brown.
Garnish top as desired with sliced fresh peaches.
Serves 8.
Peel and slice peaches. adding 1/2 teaspoon Fruit Fresh or 1 teaspoon lemon juice.
Measure 2/3 cup of peaches and mash in 1-quart measure.
Add water and 3/4 to 1 cup sugar, depending on sweetness of peaches.
Microwave 5 to 6 minutes on High, or until mixture thickens, stirring once.
Stir in butter.
Cool.
Fill baked pie shell with remaining peaches.
Pour cooled glaze over top.
Garnish with whipped cream.
Dilute orange juice with 2 cups water.
Add sugar and cornstarch.
Cook until thickened and bubbling.
Add almond flavoring.
Remove from heat and cool slightly.
Slice fresh peeled peaches into prebaked pie shell.
Cover with filling and let stand for about 1 hour.
Cover with whipped cream and serve. Garnish top with sliced peaches if desired.
Serves 5.
Combine sugar, water, cornstarch, butter or margarine, mashed peaches, and nutmeg in a saucepan. Cook over medium heat until clear and thick. Stir in vanilla.
Fill pie shell with sliced fresh peaches, alternating with the glaze. Refrigerate.
dd oil. Add onion, season with salt and heat until slightly
Combine sugar and yolks in the top of a double boiler, beating with a mixer at medium speed until foamy.
Add wine and water. Cook over simmering water until mixture reaches 160\u00b0 (about 7 minutes), beating with a mixer at medium speed.
Serve immediately over peaches. Garnish with fresh mint sprigs, if desired.
Preheat oven to 350\u00b0F.
Wash and slice zuchini into rounds.
Place layer of zucchini on bottom of a 2-qt casserole dish.
Sprinkle with 1/2 cup cheese, 1/2 tsp salt, 1/8 tsp pepper and 1 Tbsp thyme.
Layer with half the peaches.
Repeat zucchini layer, cheese and spices.
Finish with remaining peaches.
Cover with foil and bake for 45 minutes or until zucchini is soft.
Place sliced peaches in a mixing bowl.