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.
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.
se the poppyseed or creamy peach filling. Spoon in a couple
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:
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.
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
alf; remove pits.
Place peach halves in the water and
Place peaches, nectar, sugar, and extract in food processor and process till smooth.
Spoon 2 tablespoons mixture into each ice cube tray section and freeze until almost firm. Insert a toothpick and freeze until completely firm.
APRICOT: Sub in apricot halves and nectar for peach
PEAR: Sub in pear halves and nectar for peach and almond extract for coconut extract.
PINEAPPLE: Sub in crushed pineapple and unsweetened pineapple juice for peach
MANGO: Sub in fresh mango and nectar for peach and omit coconut extract.
Have fun!
ercent done.
Add the Peach Bourbon BBQ sauce during the
minutes.
Place 1 peach half, rounded side down, in
ll but 2 of the peach halves. Whip 3 1/3
o egg mixture, alternating with peach yogurt until incorporated. Transfer to
Place the peach slice and peach liqueur in a champagne glass and top with the sparkling wine.
eanwhile, for the peach topping, combine reserved peach juice with enough cold
he slotted spoon, raise a peach from the water and move
he chicken breasts in the peach mixture and drain slightly.
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.