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.
ump and 2 sticks of peach wood. I like to slowly
Bring peach nectar to a boil (I used the microwave for 1 1/2 minutes).
Pour in jello powder and stir until dissolved, add the creme de peche.
Divide among 12 2 oz portion cups or shot glasses and place in fridge till set.
If you want to make them peaches and cream shots add a little whipped cream on top when serving.
Fill a glass with ice. Add two shots ABSOLUT PEACH vodka.
Fill the glass with lemon-lime soda. Garnish with lime.
Place a shallow bowl of water along side a shallow bowl with 1/4 cup sugar in it. Dip 4 cocktail glasses in water, then sugar to rim glass.
Place 4 scoops peach sorbet in blender.
Add 2 shots orange liqueur.
Fill blender with Champagne to maximum fill line or up to 1-inch from top of blending pitcher. Place cover on blender tightly.
Blend until smooth and pour into cocktail glasses, keeping an eye out not to wreck the pretty sugar rims.
Garnish with a few raspberries and a sprig of mint and serve.
he chicken breasts in the peach mixture and drain slightly.
Fill the bottom layer with shots. Lay another piece of cardboard
Heat soda in a medium-sized pot over medium heat until simmering. Pour in pineapple gelatin mix and stir until fully dissolved.
Remove mixture from heat and stir in peach schnapps and cold water. Cool to lukewarm, 5 to 10 minutes.
Pour mixture into 2-ounce cups and refrigerate until set, 3 to 4 hours.
s directed, following no cholesterol recipe.
Spoon batter evenly into
Boil 6 Cups of water.
Combine Jello and Knox packets together.
Add to boiling water.
Stir until dissolved.
Remove from heat.
Add three cups of Orange Juice and 3 cups of Peach Schnapps.
Stir until mixed completely.
Pour into 9 X 12 pan.
Refrigerate overnight.
Cut into 1 inch by 1 inch cubes.
Serve in clear bowl.
riginally picked up the recipe at Gail's Recipe Swap (posted by
Mix the jello and boiling water until jello dissolves.
Add cold water and peach schnapps and mix again.
Pour into shot cups.
abel directs, following no cholesterol recipe.
Spoon batter evenly into
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.