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).<
ver the crust, arrange the peaches on top of the cream
Combine marshmallows and milk.
Stir over low heat.
Stir until marshmallows melt.
Let cool.
Fold in whipped Dream Whip.
Add diced peaches and spoon into a 9 x 9-inch round or square graham cracker crust.
Refrigerate.
Serve with additional whipped cream topping and sliced peaches, if desired.
Place 1 cup cookies on bottom of a 9 x 13-inch pan.
Cream together sugar and oleo. Carefully drop in small spoonfuls and pat on top of cookie layer. Mix Dream Whip according to package with milk and vanilla. Add powdered sugar.
Carefully fold peaches into Dream Whip.
Sprinkle remaining wafers on top.
Keep refrigerated.
Cream butter and sugar, add eggs, one at a time.
Beat in electric mixer about 5 minutes until light and fluffy.
Roll wafers or crackers into crumbs.
Spread half of crumbs in bottom of 12 x 8 x 2 inch pan.
Spread butter mixture over crumbs.
Put sliced peaches next.
Then whipped cream.
Add remaining crumbs. Refrigerate.
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.
Preheat oven to 375.
If using fresh peaches, peel and slice add 1/4 cup white sugar (depending on sweetness) set aside.
Make batter - add flour, baking powder, salt, milk, brown sugar and 1/4 cup melted butter to mixer. Mix well - batter will be thin.
Pour 1/4 cup melted butter into 9x 13 baking dish.
add batter - place peaches on top.
Bake 40-45 minutes.
**to use canned peaches***.
use 29 oz can of peaches in juice not syrup - drain peaches - do not use the white sugar.
eat to medium then add peaches to the skillet, season with
Mix together 1 cup peaches, sugar, water and cornstarch.
Cook over low heat until thick.
Place 3 cups peaches in a baked pie crust.
Pour cooked mixture over the fresh peaches.
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.
Mix together honey, lemon juice and water.
Wash peaches. Peel, cut in halves and remove pits.
Arrange peach halves in two-quart casserole dish.
Pour honey mixture over peaches.
Heat oven to 350\u00b0.
Bake, covered, 1/2 hour or until tender.
Serve warm or cold, with or without light cream.
Makes 8 servings.
Mix flour, margarine and pecans; put in large Pyrex dish and bake at 350\u00b0 for 25 minutes.
Cool.
Mix cream cheese, confectioners sugar and Cool Whip; put on cooled crust, then put on fresh peaches.
Boil for 2 minutes sugar, cornstarch, jello and water.
Cool until jelled a little, then pour over peaches. Refrigerate.
Bake pie
shell
and cool it.
In small pan, mix sugar, cornstarch\tand
water.
Cook
until
thick and clear.
Remove from heat
and
stir
in lemon or peach jello until dissolved. Let this
cool.
Slice fresh peaches and fill pie crust.
Pour the cooled
filling
over the peaches and refrigerate.\tServe with whipped cream or ice cream.
Peel, pit and halve fresh peaches.
Chop and pulverize almonds until mealy; add half the sugar; mix well.
Add orange peel or citron; blend.
Then fill peach halves.
Place in baking pan. Sprinkle with rest of sugar; pour in sherry.
Bake at 350\u00b0 for 10 minutes.
Serve warm.
Makes 6 servings.
Make a crust, uncooked.
Fill 2/3 full of sliced, fresh peaches.
Beat eggs with fork and add flour and sugar.
Add melted butter. Pour over peaches.
Bake at 350\u00b0 for 35 minutes.
Turn off oven and leave for 45 minutes.
Mix first 4 ingredients together.
Peel fresh peaches; cut into halves, placing cut side down into unbaked pie shell.
Spread mixture over peaches.
Bake 1 hour in 300\u00b0 oven.
Prick whole peaches with fork.
Place peach in bottom of each champagne glass and fill with iced champagne.
Guests sip their champagne, then eat the juicy peach.
Cream butter and sugar.
Add egg and mix.
Stir in baking powder, flour, salt and nutmeg alternating with milk.
Stir in fresh peaches.
Fill greased muffin pan, filling each cup 2/3 full.
Bake at 350\u00b0 for 20 to 25 minutes.
Preparation time:
15 minutes.
Yield:
12 muffins.