In a medium bowl, beat egg.
Add cream and pie filling.
Spread in pie shell.
Blend sugar, flour and oleo; sprinkle over peach mixture.
Bake at 425\u00b0 for 10 minutes.
Reduce heat to 375\u00b0 and continue to bake another 30 to 35 minutes.
Non-Alcohol Version: omit schnapps and vodka. Replace with 1 1/2 cups peach nectar.
Combine all ingredients in a pitcher. Refrigerate covered until cold. Serve over ice in tall glasses or fill a small punch bowl. Double or triple the recipe for a large bowl.
If serving in glasses, put a small scoop of vanilla ice cream or orange sherbet on top. Float scoops on top of frozen juice rings in the punchbowl.
ix evenly over top of peach mixture. Poke holes into cake
NOTE: If you only have plain instant oat packets, just add the cinnamon and nutmeg to your taste.
Preheat the oven to 425*. Lightly butter an 8x8 baking dish.
Place the peaches in the dish. Mix together the oats, flour, nuts, and butter until crumbly. Sprinkle over the peaches.
Bake for 15 minutes or until golden brown.
Let cool slightly and serve with ice cream.
Place peaches (juice and all) in a 9 x 13-inch baking dish. Sprinkle jello over peaches.
Sprinkle cake mix over total mixture.
Cut margarine into small pieces and dot on top.
Do not stir or mix layers.
Pour water over recipe.
Bake for 1 hour at 350\u00b0.
Peel and slice peaches into a 9\" square or round pan. You can also use canned or frozen, thawed peach slices.
Combine oatmeal, flour, margarine, cinnamon and nutmeg with a pastry blender or fork.
Crumble over peaches.
Bake at 375 degrees Fahrenheit for 30 to 40 minutes.
Serve with vanilla ice cream (or a dairy-free version).
ENJOY!
In a saucepan bring sugar, water, cornstarch and food coloring to a boil until thick.
Remove from heat and add peach flavored Jell-o.
Cool.
When cool, pour over sliced peaches in pie shell. Chill until ready to serve.
Top each serving with Cool Whip.
easure out 5 cups of peach chunks into the pot. Mash
ish.
Mix the rhubarb, peach, white sugar, and 1/4
Preheat oven to 350\u00b0.
Put peach slices in square casserole dish.
In separate bowl, work together the sugar, flour, salt, cinnamon, nutmeg and margarine until crumbly.
Add the lemon rind and mix.
Sprinkle over top of fruit.
Bake, uncovered, in a 350\u00b0 oven until the peaches are tender and the top is browned.
This takes about 20 to 30 minutes.
Enjoy!
Serves 6 to 8 people.
Pour peach mix in bottom of flat pan.
Sprinkle dry spice cake mix over top about 1/8 inch thick.
Bake 45 minutes at 350\u00b0.
Top with whipped cream when cool.
Pour all but 1/2 cup peach juice in pie shell.
Make a mixture of the juice, egg, sugar, butter or oleo and flour.
Pour over peaches in pie shell.
Sprinkle with nutmeg if you like.
Bake in 300\u00b0 oven until brown on top.
Drain peach slices and place in a 9 x 13-inch Pam sprayed baking dish. Spread margarine on top of peach slices.
Mix flour and sugar well, then add juice from peaches and stir well.
Pour over peaches and bake at 325\u00b0 for about 25 minutes.
Do not let it get dry. Serve with butter or ice cream on top of cobbler.
Grease 9 x 13 pan.
Layer in order peaches and jello (sprinkle over peaches); spread cake mix next.
Pour water over cake mix; melt butter and pour over everything.
Bake at 350\u00b0 for 20 to 30 minutes until golden brown.
Easy and delicious!
Combine peaches and glaze in a mixing bowl. Let stand for a couple of minutes.
Combine sugar and cream cheese. Mix with an electric mixer on high speed for one minute. Gradually add in the nondairy whipped topping, and mix on medium speed until you have a smooth consistency. Poor mixture into pie shell. Pour peach mixture on top. Cover, and chill for 1 hour.
Beat cream cheese in a large bowl with an electric hand mixer until smooth.
Spoon confectioners' sugar into cream cheese and beat until fully incorporated.
Beat vanilla and peach preserves into cream cheese mixture until combined.
Fold whipped topping into cream cheese mixture until evenly smooth.
Divide cream cheese mixture between the two prepared graham cracker crusts and spread evenly. Refrigerate until set, at least 1 hour.
Remove 1 tub of lemonade from container, reserving remaining tubs for other uses.
Combine lemonade mix, water, and peach nectar in a pitcher. Cover and chill at least 1 hour.
Serve over ice.
Clean and crush berries. Put in large saucepan.
Cut peach slices into pieces and grind in food processor or food mill. Add to berries.
Mix pectin and cinnamon into the fruit mixture and cook over high heat until mixture comes to a boil; stirring constantly.
Add sugar all at once. Bring to a full boil and boil hard for 1 minute, stirring constantly.
Remove from heat. Skim and stir to remove foam. Ladle into hot jars and seal.
(175 degrees C). Place peach slices in a baking dish
large bowl, mix the peach pie filling, cinnamon, allspice, cloves