Place oil in mixer bowl.
Add sugar and beat until fluffy. Add eggs one at a time.
Sift dry ingredients together.
Add alternately with buttermilk and vanilla.
Beat well.
Fold in peach preserves and nuts.
Pour into greased and floured tube pan. Bake at 300\u00b0 for 2 hours.
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.
r twice and brushing with preserve mixture last 3 minutes of
Cream sugar and shortening together.
Add eggs, one at a time to sugar and shortening mixture.
Add preserves and mix well.
Dissolve soda in butter and milk then add this alternately with spices.
Fold in pecans.
Bake in a bundt pan at 350\u00b0 for 45 minutes or until done. Frost with favorite frosting or sprinkle with powdered sugar.
he chicken breasts in the peach mixture and drain slightly.
s directed, following no cholesterol recipe.
Spoon batter evenly into
Cream margarine and sugar.
Add eggs.
Mix dry ingredients and add alternately with buttermilk.
Stir in pecans and preserves. Bake in greased and floured Bundt or tube pan at 350\u00b0 for 1 hour and ten minutes or until tests done with toothpick.
Glaze with the following:
riginally picked up the recipe at Gail's Recipe Swap (posted by
Sift together and set aside flour, cloves, cinnamon and salt. Cream together margarine and sugar.
Then add eggs, one at a time. Put soda into buttermilk and beat into egg mixture.
Add flour mixture and preserves.
Mix well, then add pecans.
Bake in tube or large loaf pan for 1 hour and 40 minutes at 325\u00b0.
This cake can be frozen for weeks.
abel directs, following no cholesterol recipe.
Spoon batter evenly into
Dissolve soda in buttermilk.
Mix ingredients as listed.
When batter is smooth, fold in pecans.
Bake at 325\u00b0 for 1 hour or until done.
Cream shortening.
Gradually add sugar, beating well at medium speed.
Add egg, beating just until blended.
Combine dry ingredients; gradually add to creamed mixture, beating until blended.
Press half of crumb mixture into a lightly greased 11 x 7 x 2-inch pan.
Spread preserves on crust to within 1/4 inch from edge of pan.
Sprinkle with nuts.
Sprinkle with remaining crumb mixture.
Bake at 375\u00b0 for 25 to 30 minutes, or until lightly browned.
Cool; cut into bars.
Yields 2 dozen.
ith butter.
Spoon butter& preserve mixture over hens.
Bake
abel directed following no cholesterol recipe.
Spoon batter evenly into
nto a rack.
Prepare Peach Nectar and White Chocolate Mousse
hole cloves.
Spoon glaze (recipe follows) over ham and return
.
Add Jell-O/peach mixture to the center of
Drain
peaches
and oranges, reserving syrup.
Dissolve gelatin
in
2 cups of juice.
Add Knox gelatine that has been dissolved
in
1
tablespoon of cold water.
Add rest of juice with
enough
water
added to make 2 cups.
This recipe should have
a
total
of 4 cups liquid.
Chill until slightly thickened. Fold
in
drained peach and orange slices.
Pour into 2 quart ring
mold or Pyrex dish until firm.
Serve with Orange Cream Dressing.
Bring peaches to a boil.
In a large Pyrex dish layer 1/2 of peach slices, then cover with half of cake mix.
Cover mix with remaining peach slices.
Cover with remaining cake mix.
Top cake mix with butter and sugar.
Bake at 350\u00b0 until golden brown.
Put peaches in greased 9 x 13-inch pan.
Mix sugar, cornstarch and salt and sprinkle over peaches.
Sprinkle lemon juice and extract over peaches and dot with butter.
Put in preheated hot oven (400\u00b0) until hot and bubbly, about 15 minutes.
Meanwhile, mix up Bisquick using shortcake recipe on box.
Remove hot bubbly peaches from oven and drop shortcake mix onto hot peaches, covering top, not solid.
Put back in oven about 20 minutes more until shortcake is done.