op.
Peach layer:
Drain peaches and reserve syrup.
Combine
cup water, sugar, and peach slices together in a saucepan
up sugar and 3 tablespoons peach syrup. Beat for 2 minutes at
an.
Arrange well drained peach slices over crust, sprinkle with
Mix up your favorite pancake mix and start cooking.
Add the butter and maple syrup to a medium size skillet and heat until the butter melts. Stir in the peach slices and reduce heat to medium-low. Sprinkle a little cinnamon over the top. Stirring often, cook for 7 to 9 minutes, or until the peaches have darkened slightly and softened. Remove from the heat until pancakes are ready for the \"Peach Syrup.\".
Serve Pancakes with Peach Syrup.
Drain peaches.\tCombine peach syrup, brown sugar, vinegar, orange peel, cloves and allspice.
Boil gently; add peach halves and simmer for 5 minutes.
Chill in syrup.\tDrain; serve with parsley (optional) or on a lettuce leaf or meats.
erving tray.
for peach syrup: mix reserved peach liquid with cornstarch& stir
Dissolve jello, sugar and spices in boiling water.
Stir in peach syrup and vinegar.
Chill until thickened.
Add peaches. Stir occasionally while thickening to distribute spices.
Makes approximately 6 to 8 servings.
In a mixing bowl or blender, beat together the chopped peaches, peach syrup (from the canned peaches) and mace.
Add peach ice cream, gradually add milk, beating until all ingredients are blended.
Serve immediately.
Drain peaches, reserving syrup.
Mash peaches.
Dissolve dry ingredients in boiling water.
Add peach syrup and vinegar.
Add pecans.
Mix well.
Whole maraschino cherries add color or garnish with canned crab apples, if desired.
Chill until firm.
Drain peaches, reserving 3 tablespoons syrup.
Cut peaches in small pieces.
Place in large bowl.
Combine cornstarch and 2 to 3 tablespoons sugar.
Add 3 tablespoons reserved peach syrup.
Add remaining sugar, eggs and buttermilk.
Mix well.
Stir in melted butter and vanilla.
Pour over peaches and stir until peaches are coated.
Preheat oven to 375\u00b0. Grease muffin pan or fill with paper cups.
Combine flour, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
In another bowl, combine peaches, peach syrup, yogurt, vegetable oil and egg; stir well until blended. Add to flour mixture and stir only until combined.
Prepare topping by combining all ingredients until mixture resembles coarse crumbs.
Spoon evenly into prepared muffin pan. Sprinkle topping over top. Bake for 20 minutes or until muffins test done.
Beat eggs; add sugar, soda, cinnamon and flour.
Add peaches, butter and peach syrup.
Stir until well blended.
Pour into 7 x 13-inch pan.
Bake at 350\u00b0 for 35 to 40 minutes.
Drain peaches; dissolve jello, sugar and spices in boiling water.
Stir in 3/4 cup peach syrup and vinegar.
Chill.
Add peaches.
or 20 minutes.
Mix peach syrup, egg (slightly beaten) and evaporated
Dissolve first 3 ingredients together.
Add peach syrup; chill until almost thick.
Fold in Cool Whip and peaches.
Combine ingriedients in a blender and blend until smooth, topping with Extra whipped cream and Maraschino Cherries.
I use The peach Syrup from Williams-Sonoma.
Mix sugar, cornstarch and peach syrup in saucepan, over medium heat.
Stir constantly until thickened.
After thickening, boil for 1 minute, more.
Pour hot syrup over drained peaches, in bowl.
Add cinnamon red hots and then pour into pie shell.
Add butter on top of peaches.
Cover with second pie shell.
Bake at 425\u00b0F for 40-45 minutes.
Dissolve 1 package of gelatine in 1/2 cup cold water.
Follow jello package instructions to dissolve jello.
Add gelatine mixture and dissolved jello to peach syrup.
Cool until it begins to thicken.
Stir in peaches, celery and nuts.
Refrigerate until firm.
Steep 4 bags green tea in 4 Cups of boiled water for 3 minutes.
When cool, add 4 C Simply Lemonaid.
Fill cup with Ice Cubes, add 4 T Starbuck's Peach Syrup (7 squirts).
Enjoy!