head, keep frozen.
Mix peach slices and powdered sugar in
Bake cake in 3 layers according to directions.
Mix the cream cheese, sugar, nutmeg and milk.
Mix with electric mixer until fluffy. Drain peaches; reserve juice.
Mash peaches (save a couple to decorate with).
Take drained mashed peaches and add 1 cup of icing mix.
Stir, then use to fill between layers.
Pour peach juice over each layer as you stack cake, then filling.
Top cake and sides with the plain icing and decorate with peaches. This cake can be done with pineapple instead of peaches.
Mix butter, pecans and flour; press in 13 x 9-inch pan.
Bake at 350\u00b0 for 30 minutes.
Cool.
Mix cream cheese, Cool Whip and sugar together.
Pour over crust.
Top with one can of peach pie filling.
Chill.
Beat egg whites until stiff.
Add crushed crackers, vanilla and chopped nuts.
Mix well.
Pour into well-buttered 8 x 12-inch pan.
Bake 25 minutes at 350\u00b0.
After cool, pour 1 can peach pie filling over top.
Top with whipped cream.
ver top and arrange the peach filling over the top. Chill
In a food processor, turn the zwieback crackers into crumbs. Pat 2/3 of the crumbs into the bottom of a well-buttered 8-inch spring-form pan.
Drain peaches and apricots. Place the peach halves, cut side up, on crumbs.
Fill in the spaces with the apricot halves, keeping 3 aside for garnish.
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.
ll but 2 of the peach halves. Whip 3 1/3
he chicken breasts in the peach mixture and drain slightly.
s directed, following no cholesterol recipe.
Spoon batter evenly into
ntil firm.
Add the peach yogurt and food coloring to
Soften gelatin in 7/8 cup peach syrup.
Mash the peaches. Place peaches and syrup in pan.
Add 1/2 cup sugar and the softened gelatin.
Stir over low heat until the gelatin is dissolved.
Stir in Amaretto.
Chill until peach mixture begins to thicken.
Split ladyfingers and place them around sides and bottom of spring-form pan.
Sprinkle almonds over bottom of pan.
Whip the cream and sweeten with 2 tablespoons sugar.
Fold into peach mixture.
Spoon into spring-form pan.
Chill for several hours.
riginally picked up the recipe at Gail's Recipe Swap (posted by
n top of the chilled torte, and top with the caramel
abel directs, following no cholesterol recipe.
Spoon batter evenly into
baking sheet. Bake the torte until the crust is browned
00b0C).
Grease and flour torte pans; set aside.
Prepare
ntil smooth. Gently fold the peach slices into the cream cheese
Spread top and sides of torte with prepared glaze. Cover; refrigerate
abel directed following no cholesterol recipe.
Spoon batter evenly into