epared pan.
Slice the peaches into bite-sized pieces, scattering
owl, stir the crumbs, sugar, and cinnamon together; add melted butter
onion, parsley, egg, panko flakes and corn in a large bowl
Prepare pudding mix according to package directions. In a bowl, toss together peaches, preserves, mint and orange juice. Stir almond extract into whipped topping. Stir 1 cup whipped topping into pudding.
In the bottom of a 16-cup capacity trifle bowl, arrange 2 cups diced loaf cake. Top with 1/2 the peach mixture. Spread 2 cups pudding mixture over top. Repeat with cake, peaches and pudding mixture. Spread or pipe top with remaining whipped topping.
Glaze: Mix the sugar and cornstarch in saucepan until lump
lks, cornstarch, and 1 cup of the heavy cream.
Whisk
Put peaches cut side down in crust.
Mix sugar & cornstarch. Sprinkle over peaches.
Pour cream over all.
Sprinkle with nutmeg and cinnamon.
Bake 1 hour until peaches are tender and cream has thickened.
Combine first 9 ingredients.
Pour into 9-inch pie plate. Drain peaches and arrange on top of crust mixture leaving 1/2-inch between the sides.
Combine cream cheese, peach juice, sugar and vanilla and spread on top of peaches.
Sprinkle with cinnamon. Bake at 300\u00b0
for 30 to 45 minutes.
Cool and enjoy.
Dice peaches, reserving several slices for garnish. Mix peaches and 2 tablespoons of the sugar in large serving bowl. Mix sour cream, remaining 2 tablespoons sugar and cinnamon in another large bowl. Gently stir in whipped topping. Sprinkle 3/4 cup of the granola over peaches. Top with whipped topping mixture. Refrigerate until ready to serve. Sprinkle with remaining 1/4 cup granola. Garnish with additional whipped topping, reserved peach slices and cinnamon sticks. Makes 6 to 8 servings.
Cover and keep pie crust refrigerated until
Mix and bake 2 cake layers as directed on box.
Cool layers; split each layer.
Combine sugar and cornstarch in a saucepan. Add peaches and water; cook over medium heat, stirring constantly, until smooth and thickened.
Cool mixture completely.
Stir together flour, pudding mix and baking powder.
Combine eggs, milk and margarine.
Add to dry ingredients; mix well. Spread in a greased 8 x 8
x2-inch dish.
Drain peaches, reserving 1/3 cup liquid.
Chop peaches and sprinkle on top of batter.
Beat together the cream cheese, 1/2 cup sugar and reserved peach liquid.
Pour on top of peaches.
Combine 1 tablespoon sugar and cinnamon.
Sprinkle over all.
Bake at 350\u00b0 for 45 minutes.
Cool.
Combine flour, baking powder, salt, dry pudding, oleo, egg and milk.
Mix like cake batter.
Pour into greased 9-inch pan.
Drain peaches and arrange over batter in pan.
Combine cream cheese, 1/2 cup sugar and juice; beat until thick.
Pour into center of peaches to 1 inch of sides.
Sprinkle remaining sugar (1 tablespoon) and cinnamon.
Bake at 350\u00b0 until brown.
Prepare cake as directed, using two (8-inch) pans.
Cool and split each layer. Combine sugar and cornstarch in a saucepan.
Add chopped peaches and water.
Cook over medium heat, stirring constantly until smooth and thickened.
Cool completely.
/4 cup cold water and mix well.
Chill until
ntil dissolved. Add cold water and mix well. Chill until it
Place flour, baking powder, salt, pudding, margarine, egg and milk in a bowl and beat for 2 to 3 minutes.
Place in greased pie pan and shape over bottom and up the sides to the top.
Drain peaches and reserve 3 tablespoons of the syrup.
Pour peaches into pie crust.
Line pan with pie pastry.
Place sliced fresh peaches in pie shell.
Mix together sugar, flour, salt, cinnamon and cream; pour over peaches.
Bake 35 to 45 minutes at 400\u00b0.
Stir together flour, pudding mix and baking powder; set aside. Combine egg, milk, melted butter.
Add to dry ingredients.
Mix well and spread out in greased 8 x 8 x 2-inch baking pan.
Set aside.
Drain peaches reserving 1/3 cup liquid.
Chop peaches and put on top of batter.
Beat together cream cheese, 1/2 cup sugar and peach liquid reserve.
Pour on top of peaches in pan.
Combine the 1 tablespoon sugar and cinnamon.
Sprinkle over peaches.
Bake at 350\u00b0 for 45 minutes.
Serves 9.
Preheat oven to 350\u00b0F.
Combine first 7 ingredients in a bowl and beat 2 minutes with electric mixer.
Pour into buttered 9 inch pie plate.
Arrange peaches over batter.
Combine cream cheese, 1/2 cup sugar and 3 tbsp reserved peach juice in a mixing bowl.
Beat 2 minutes.
Pour over peaches and smooth out to cover pie, leaving 1/2 inch around outside edge.
Combine 1 tbsp sugar and cinnamon in a bowl and sprinkle over pie.
Bake 35 minutes until golden.