Place fresh raspberries in a bowl; pour in enough wine and peach-flavored vodka to cover. Let soak, at least 1 hour.
Combine remaining wine, remaining peach-flavored vodka, peach nectar, lemonade concentrate, peach schnapps, and sugar in a large pitcher. Stir in soaked raspberries and mango chunks.
Place orange juice, peach chunks, and ice in a blender; blend until smooth.
Pour peach-flavored bourbon liqueur, peach schnapps, and vodka into a large pitcher. Add orange-peach mixture; stir well to blend.
Pour soda slowly into pitcher to prevent foaming.
Soften plain gelatin in 1/4 cup cold water.
Dissolve plain and peach flavored gelatin in 1 1/4 cups boiling water.
Add orange juice, rind and lemon juice.
Add mashed peaches, sweetened to taste.
Pour into a 6-cup ring mold and chill until set.
Serve with Cream Cheese Dressing.
Fill a cocktail shaker with ice; add Malibu rum, peach-flavored vodka, and ginger ale. Cover and shake until the outside of the shaker has frosted. Strain into a chilled martini glass.
In large pot put Grape Peach juice, sugar, sliced peaches, cinnamon
o egg mixture, alternating with peach yogurt until incorporated. Transfer to
Blend peach, lemon juice, and sugar in a blender until smooth; measure 1 ounce of puree. Reserve remaining puree for another use.
Fill a pint glass with ice; add peach puree, lime juice, vodka, triple sec, cranberry juice, and simple syrup. Cover and shake. Strain drink into a martini glass.
an by combining the sugar, peach flavored liqueur, water and lemon zest
Muddle simple syrup and mint leaves together in a large glass; add ice. Pour in peach-flavored bourbon liqueur, peach schnapps, club soda, and sweet tea. Stir well.
Mix blue sports drink, sparkling water, wine, peach-flavored drink, energy drink, fruit candies, and vodka together in a punch bowl.
Combine the first 3 ingredients, stirring until gelatin dissolves.
Add water, drink mix and pineapple juice.
Stir until lemonade dissolves.
Divide mixture into two 1-gallon size, heavy-duty, Ziploc plastic bags.
Seal and freeze.
Place frozen mixture in a punch bowl; let thaw partially.
Add 1 bottle lemon-lime beverage to each bag of peach mixture in bowl.
Stir gently.
Yields 2 gallons.
Blend watermelon in a blender until smooth; add lime juice and blend well. Add peach-flavored iced tea; blend until combined. Dilute with water to desired strength.
o dissolve.
Place undrained peach slices in blender. Cover; blend
.
Add Jell-O/peach mixture to the center of
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.
To make appetizer, thread 1 hot dog chunk, 1 green pepper square and 1 pineapple chunk on each toothpick.
Set aside. Combine ketchup and grape jelly in a 10-inch skillet or electric frypan with Silverstone.
Heat until jelly melts and mixture boils.
Stir in peach flavored brandy.
Add appetizers.
Cover and simmer over low heat, about 10 minutes.
Serve warm.
Serves 12 as hors d'oeuvres.
Dissolve peach flavored gelatin in 1 cup of boiling water.
Add cold water.
Chill until slightly thickened.
Dissolve Raspberry flavor gelatine in remaining 1 cup boiling water.
Spoon in ice cream, stirring until melted and smooth.
Pour into serving bowl. Chill until set but not firm.
Arrange peach slices and raspberries on ice cream mixture in bowl.
Add mint leaves, if desired.
Spoon peach gelatine over fruit.
Chill about 3 hours.
Fill large chilled glass with crushed ice. Squirt lemon over ice. Pour in schnapps and fill glass with iced tea and peach tea. Garnish with peach or lemon slices and serve at once.
In a saucepan over medium heat, combine sugar and cornstarch. Add water and bring to a boil. Continue to boil or 3 minutes, stirring constantly. Stir in the peach gelatin mix. Remove from heat and allow to cool.
In a large bowl, combine the sliced peaches with the gelatin mixture. Gently stir until peach slices are coated with gelatin. Pour into baked pie shells. Refrigerate until set.
Preheat oven to 350 degrees F (175 degrees C).
Place peaches in bottom of 9x13 cake pan. Sprinkle dry peach gelatin over peaches. Sprinkle dry cake mix over gelatin. Cut up butter and distribute over cake mix. Pour 1 cup of reserved peach juice and 1/2 cup of water over the top.
Bake in the preheated oven for 60 minutes, or until the top is browned.