Mix flour, salt, soda, cinnamon and nutmeg.
Beat in a large mixing bowl the sugar and shortening until light and fluffy.
Beat in eggs one at a time.
Add peach jam and vanilla; mix well.
Add flour mixture and buttermilk alternately to creamed mixture; beat well.
Pour into 2 greased and floured loaf pans.
Bake at 350\u00b0 for 40 to 45 minutes.
ayer of jam lengthwise over half the dough.
Arrange peach slices
ompletely.
To Make the Peach Jam Layer:
In a large
ag to freeze.
Combine peach jam, Thai chili sauce, and cilantro
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.
Add the broth, wine and peach jam or preserves with juice; simmer
Place peach jam and water into a medium size sauce pan and cook over low heat until well blended and smooth.
Add chicken and peach and simmer for about 2 to 3 minutes, just until chicken is heated through.
Divide rice between 2 plates and spoon over the rice.
Serving Suggestion:
I usually serve with a green salad, french style beans and sesame rolls and have a wonderful quick and easy meal.
In a bowl, mix the reserved peach syrup, peach jam, Dijon mustard, curry powder, and honey.
Heat the vegetable oil in a skillet over medium heat, and cook the pork chops 8 minutes, or to desired doneness.
Mix the green onions into the skillet, and cook 1 minute, until tender. Spoon the syrup mixture and peaches over the pork chops. Continue cooking until heated through. Sprinkle with cilantro to serve.
then place a couple of peach slices on each one, lightly
Preheat the oven to 400 degrees F (200 degrees C).
Place chicken breasts in a 10-inch oven-proof skillet or an 8x10-inch baking dish. Season with salt and pepper. Squeeze lemon juice over chicken. Stir peach jam and garlic together and spread over chicken.
Bake in the preheated oven, uncovered, until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 1 hour.
ach addition.
Add the jam and vanilla and mix well
Spray slow cooker with non-stick cooking spray.
Place pork in slow cooker, and sprinkle with taco seasoning, and stir to coat.
Add salsa and jam, stir.
Cook on high 3-3 1/2 hours, or until meat is tender.
Remove meat to serving dish, and keep warm.
In a bowl, blend cornstarch, and water.
Turn cooker to high, when sauce simmers, stir in cornstarch water mixture.
Continue stirring until fully absorbed.
Continue cooking, stirring occasionally, until sauce thickens.
Serve over or alongside pork.
Cream shortening, butter and sugar. Add eggs, one at a time, beating well after each addition.
Add baking powder to flour and add alternately with milk and vanilla to the mixture. Add peach jam and blend well.
Pour into a greased and floured 10 inch tube pan.
PUT IN A COLD OVEN.
Bake at 325 degrees for 1 1/2 hours.
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.
Stir Riesling, peach schnapps, and pineapple juice together in a pitcher; add frozen peach slices and lime wedges to serve.
Put half peach slices and all of the the lemon juice in the blender, and blend on high speed until blender starts to balk.
Add About half of the water and blend until smooth and very liquid.
Add the rest of the peaches and blend until blender starts to balk.
Stir with a long spoon while adding water. Blend until thick and smooth. Add sugar and blend.
Mash peaches with a potato masher.
Combine peaches with pectin, sugar, ascorbic acid, and lemon juice, if desired, in a deep 2-quart casserole.
Cover and microwave 3 to 4 minutes or until mixture boils 1 minute.
Remove from microwave, continue to stir 2 minutes.
Pour into freezer containers; cover and freeze.
To serve, let jam thaw in refrigerator.
Store jam in freezer up to 1 year, or in refrigerator up to 1 month.
Yield: 2 half pints (about 14 calories per tablespoon).
In a small bowl dissolve gelatin in boiling water, then cover and chill for 30 minutes.
In a large mixing bowl, beat cream cheese on high until smooth, add gelatin mixture and yogurt, then beat until light and fluffy then cover and chill for 45-60 minutes or until partially set.
Pour chilled cream cheese filling into pie shell and chill 6 hours or overnight.
Combine peach slices & jam in a small bowl.
Cut pie into 8 slices, place on dessert plates and top with peach mixture and top with whipped topping .
riginally picked up the recipe at Gail's Recipe Swap (posted by
Grease a shallow baking dish large enough to hold the chops.
Season the chops with salt and pepper.
In a bowl stir together the jam, ginger, wine vinegar, and Worcestershire sauce.
Pour this mixture over the chops and let them marinate for 1 hour.
During this time, turn them once and spoon the sauce over the top.
Cover the baking dish and bake the chops, in marinade for 25 minutes.