ntire pitcher, so give the sangria a \"fizz\". I prefer to
Stir together peach syrup, peaches, and sugar; let sit at room temperature for one hour.
Pour peaches into large, one-gallon pitcher and stir in the wine. Add ice to glasses and fill about 3/4 full of sangria. Top with the lemon-lime soda. Enjoy!
In a large pitcher, combine dry white wine, peach vodka, lemonade concentrate and sugar. Stir until sugar is dissolved. Add sliced peaches, red and green grapes.
Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.
Mix white wine, Essensia, strawberries, peach liqueur, peaches, orange slices, lemon slices, and strawberry syrup in large pitcher, smashing citrus slices slightly. Let stand at room temperature at least 2 hours or chill up to 4 hours. Serve sangria over ice.
Mix wine, lemon-lime soda, peach schnapps, and pineapple juice in a cocktail shaker; add ice. Stir until wine mixture is chilled.
Place frozen peach, red grapes, and green grapes in a martini glass; strain wine mixture into martini glass.
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.
Stir white wine, peach schnapps, and orange juice concentrate together in a large pitcher; add peach slices.
Refrigerate until completely chilled, at least 2 hours; add frozen raspberries just before serving.
Stir red wine, raspberry-flavored soda water, peach schnapps, pomegranate juice, and lemon juice together in a large pitcher or punch bowl; add raspberries, peach slices, lemon slices, and orange slices. Float ice cubes in the beverage to chill.
Put the dry white wine, Cointreau, peach schnapps, golden caster sugar, cinnamon sticks, sliced limes and oranges into a large bowl, stir and chill.
To serve, add the soda water and some ice and pour into jugs.
Fill mixing glass with ice. Add white zinfandel, riesling, limeade and Monin Peach. Cover and shake. Pour into wine glass and top off with fruit and ice.
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.
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
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.