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.
(175 degrees C). Place peach slices in a baking dish
Spoon can of peach or apple pie filling into a 1 1/2-quart casserole.
Microcook, covered, on 100%
(High) for 3 to 5 minutes or until bubbly.
To each serving, add 3 tablespoons of granola and a scoop of vanilla ice cream.
Serves 4.
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.
Mix the filling ingredients together and pour into a glass 9x13-inch (you may need a little larger pan if your peaches are huge--mine was right to the top though and did not overflow).
Crisp:
Place all the ingredients in a medium bowl.
Cut the margarine into the other ingredients to make it crumbly.
Sprinkle over peaches.
Bake in 350\u00b0F oven for 45 minutes to 1 hour or until bubbly and brown.
Serve warm with ice cream.
Pat peach halves dry with paper towels. Let stand on more paper towels until ready to use.
Heat olive oil in large skillet on high heat. Cook prosciutto for 2-3 mins, or until crisp. Set aside.
Add the peach halves to the skillet and cook, turning, until lightly caramelized. Stir in thyme and heat for 1 min.Stir in mustard and honey; bring to a boil. Reduce heat to low and simmer for 1 min. Stir in vinegar and season to taste.
Divide arugula, mozzarella, prosciutto and peaches among plates. Drizzle with warm pan juices.
se the poppyseed or creamy peach filling. Spoon in a couple
Preheat oven to 350\u00b0F.
Mix the strawberries, peaches, lemon juice, white sugar, first whole-wheat flour, first cinnamon, and nutmeg in an 8 inch square baking dish.
Make the topping by tossing together the remaining whole-wheat flour, brown sugar, oats, butter, and cinnamon.
Sprinkle the topping mixture over the strawberry peach filling.
Bake 35 minutes or until the topping is golden brown and crisp.
Serve with ice cream or whipped cream.6-.
oist clumps form.
Divide peach mixture among six 1 1
Arrange peach halves in 9 x 9 cake pan, hollow sides up.
Mix cream cheese, mayo, pecans, and whipped cream together and pour over peaches Freeze about 3 to 4 hours.
Serve on crisp lettuce leaves.
Prepare barbecue (medium-high heat).
Combine preserves, ginger lime juice, mustard and lime peel in heavy small saucepan. Stir over low heat until preserves melt.
Sprinkle both sides of ham with pepper; press lightly so that pepper adheres. Brush ham with some of peach glaze.
Grill ham until heated through, lightly browned and beginning to crisp at edges, brushing occasionally with more glaze, about 3 minutes per side. Cut ham in half. Transfer to plates. Brush with any remaining glaze and serve.
alf; remove pits.
Place peach halves in the water and
lmond extract.
Put the peach mixture in the prepared pan
Preheat oven to 350 F.
In a very large bowl toss together sliced fruit, raisins, the 3 tablespoons brown sugar, and 1/2 tsp ginger.
press into the bottom of a 3-quart rectangular baking dish.
For topping, in a small bowl combine oats, the cereal, nuts, the 1/4 cup brown sugar, the granulated sugar, and the 1/4 tsp ginger.
Stir in the butter.
Spoon over fruit.
Pour orange or apple juice evenly over the topping.
Bake, uncovered, for 55 minutes or until topping is golden brown and filling is bubbly.
Remove to a wire rack ...
ake the preserves: add the peach preserves and bourbon to a
Preheat oven to 375-degrees F.
Spray a 11 x 9-inch pan with Pam (or grease pan).
To prepare filling combine first 4 ingredients (peaches - almond extract) in a large bowl, crushing peaches to help release juices. In a small cup or bowl combine 3 tablespoons of the juice with cornstarch. Stir cornstarch mixture into peaches. Pour mixture into prepared dish.
To prepare topping, combine first 7 ingredients (oatmeal - ginger) in a large bowl. Cut in butter with two knives or pastry blender. Stir in vanilla and almonds (if using).
...
Place peach slices in a large bowl, sprinkle with lemon juice, vanilla and arrowroot; toss to incorporate all ingredients.
In a smaller bowl, combine almond flour, salt, baking soda, grapeseed oil and agave for topping.
Place peach mixture in a 3 quart baking dish.
Crumble topping over peaches.
Bake covered at 350\u00b0 for 1 hour, until peach juice is bubbling; remove cover and bake a few more minutes until topping is golden brown.
Serve.
Butter a 1 1/2-quart shallow baking dish or casserole.
Arrange peach slices in bottom of dish.
Drizzle with the lemon juice.
In a bowl, mix the flour, sugar and cinnamon.
With a fork, blend in the egg to make a crumbly mixture.
Sprinkle the mixture over the peaches.
Drizzle with melted butter.
Bake at 375\u00b0 for 35 to 40 minutes or until top is crisp and peaches are bubbly.
Serve warm or cooled with vanilla ice cream or whipped cream.