he chicken breasts in the peach mixture and drain slightly.
Non-Alcohol Version: omit schnapps and vodka. Replace with 1 1/2 cups peach nectar.
Combine all ingredients in a pitcher. Refrigerate covered until cold. Serve over ice in tall glasses or fill a small punch bowl. Double or triple the recipe for a large bowl.
If serving in glasses, put a small scoop of vanilla ice cream or orange sherbet on top. Float scoops on top of frozen juice rings in the punchbowl.
s directed, following no cholesterol recipe.
Spoon batter evenly into
Preheat an oven to 450 degrees F (230 degrees C). Press pie pastry into a 9-inch pie pan.
Fill prepared pie crust with peaches. Mix sugar, egg, flour, butter, and cinnamon together in a bowl; pour over peaches.
Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until peach filling is bubbling and crust is lightly browned, 40 to 45 minutes.
Place peaches (juice and all) in a 9 x 13-inch baking dish. Sprinkle jello over peaches.
Sprinkle cake mix over total mixture.
Cut margarine into small pieces and dot on top.
Do not stir or mix layers.
Pour water over recipe.
Bake for 1 hour at 350\u00b0.
riginally picked up the recipe at Gail's Recipe Swap (posted by
abel directs, following no cholesterol recipe.
Spoon batter evenly into
Boil the ingredients (exluding the peach halves) for 5 minutes.
Add peaches and simmer for 5 minutes.
Allow fruit to stand in the syrup until cool or overnight.
abel directed following no cholesterol recipe.
Spoon batter evenly into
Chill glasses in freezer.
Combine chilled nectar and seltzer in pitcher and blend well, place back in refrigerator until ready to use.
Remove the glasses from freezer, just before serving.
Rim the glasses with peach nectar, don't worry if it runs down into the glass.
Dip the glass in sugar, to evenly coat rim of glass. You could use coloured sugar, yellow, orange or pink, for this garnish.
Pour the peach and orange bellini mixture into the glasses and garnish with a small orange wedge.
Serve immediately.
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.
ide.
Put 3-4 peach slices on top of each
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.
easure out 5 cups of peach chunks into the pot. Mash
ix all together.
Pour Peach Pie filling evenly over batter
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.