Mix flour, salt, soda, cinnamon and nutmeg.
Beat in a large mixing bowl the sugar and shortening until light and fluffy.
Beat in eggs one at a time.
Add peach jam and vanilla; mix well.
Add flour mixture and buttermilk alternately to creamed mixture; beat well.
Pour into 2 greased and floured loaf pans.
Bake at 350\u00b0 for 40 to 45 minutes.
mpletely.
To Make the Peach Jam Layer:
In a large
br>Use as a baste for pork or chicken.
This
n a roasting pan; roast for approximately 20 minutes, depending on
ugar, baking powder, and salt for 30 seconds.
Cut butter
imes. Reduce heat and cook for 30 minutes.
In separate
Inspect 5 half-pint jars for cracks and rings for rust, discarding any
Set up a prep area for dumplings, including a tray to
Place peach jam and water into a medium size sauce pan and cook over low heat until well blended and smooth.
Add chicken and peach and simmer for about 2 to 3 minutes, just until chicken is heated through.
Divide rice between 2 plates and spoon over the rice.
Serving Suggestion:
I usually serve with a green salad, french style beans and sesame rolls and have a wonderful quick and easy meal.
ach addition.
Add the jam and vanilla and mix well
then place a couple of peach slices on each one, lightly
ust combined then beat mixture for 5 mins, or until pale
Cream shortening, butter and sugar. Add eggs, one at a time, beating well after each addition.
Add baking powder to flour and add alternately with milk and vanilla to the mixture. Add peach jam and blend well.
Pour into a greased and floured 10 inch tube pan.
PUT IN A COLD OVEN.
Bake at 325 degrees for 1 1/2 hours.
In a bowl, mix the reserved peach syrup, peach jam, Dijon mustard, curry powder, and honey.
Heat the vegetable oil in a skillet over medium heat, and cook the pork chops 8 minutes, or to desired doneness.
Mix the green onions into the skillet, and cook 1 minute, until tender. Spoon the syrup mixture and peaches over the pork chops. Continue cooking until heated through. Sprinkle with cilantro to serve.
Preheat the oven to 400 degrees F (200 degrees C).
Place chicken breasts in a 10-inch oven-proof skillet or an 8x10-inch baking dish. Season with salt and pepper. Squeeze lemon juice over chicken. Stir peach jam and garlic together and spread over chicken.
Bake in the preheated oven, uncovered, until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 1 hour.
Spray slow cooker with non-stick cooking spray.
Place pork in slow cooker, and sprinkle with taco seasoning, and stir to coat.
Add salsa and jam, stir.
Cook on high 3-3 1/2 hours, or until meat is tender.
Remove meat to serving dish, and keep warm.
In a bowl, blend cornstarch, and water.
Turn cooker to high, when sauce simmers, stir in cornstarch water mixture.
Continue stirring until fully absorbed.
Continue cooking, stirring occasionally, until sauce thickens.
Serve over or alongside pork.
o medium-high. Cook pork for 10-15 mins, or until
dd pectin mixture to the peach mixture, stirring vigorously.
Let
lanch them in boiling water for 2 mins. Plunge them in
boil for 1 minute, stirring constantly.
Stir into peach mixture.