using 15 complete foldover strokes for each addition.
Use 10
Melt butter or margarine in 10-inch square pan or 13 x 9-inch. Sprinkle with brown sugar on top.
Arrange pecan halves and fresh peach slices attractively on butter-sugar mixture.
Pour cake mix over fruit.
Bake at 350\u00b0 for 40 to 50 minutes.
Cool 5 minutes. Invert pan onto platter.
Serve warm with whipped cream and dust of nutmeg.
AN LIGHTLY WITH OIL.
FOR CRUST: STIR TOGETHER GRAHAM CRACKER
o medium-high. Cook pork for 10-15 mins, or until
Spray 9-inch by 13-inch baking pan with Pam cooking spray. Break up bread into pan and tuck peach slices between bread pieces.
Beat eggs, sugar, and vanilla together; pour egg mixture evenly over bread.
Dot with butter pieces.
Bake at 325\u00b0 for about 55 minutes.
Can be assembled the night before and refrigerated.
Let sit at room temperature for 30 minutes before baking.
stir well.
Place bananas, peach, milk, eggs, and vanilla extract
ntil blended mashed peach, milk, oil, egg and peach extract.
Add
Stir 6 to 8 peaches in blender until pureed.
In mixer bowl, cream together sugar and shortening.
Add dry ingredients and peach puree; mix thoroughly.
Add vanilla and nuts; stir until well blended.
Have oven preheated to 325\u00b0 and 2 loaf pans well-greased and floured.
Divide batter equally between 2 pans. Bake at 325\u00b0 for about 50 minutes to 1 hour.
Let bread cool in pans for a bit before removing.
Makes 2 loaves.
ust combined then beat mixture for 5 mins, or until pale
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.
EP vegetables and herbs needed for the SAUTE FOR FRESH ITALIAN SAUCE (1 medium
For the salsa:
Cut the peach in half. Remove the pit
To make peach puree, use 6 to 8 medium peaches with skins on, put through blender, or 3 (15 ounce) cans of peaches, drained. Preheat oven to 325\u00b0.
Cream sugar and shortening.
Add eggs and mix well.
Add peach puree, dry ingredients and almond flavoring. Add nuts and mix thoroughly.
Pour into 2 (9 x 5-inch) greased loaf pans.
Bake at 325\u00b0 for 50 to 60 minutes.
00b0 oven for 45 minutes.
Brush roast evenly with peach preserves
icrowavable bowl heat the honey for 10 seconds. Add the mustard
eaches is optional).
Blend peach puree and all ingredients until
Mix the flour, sugar, nutmeg and butter together.
Sprinkle a little over an unbaked pie shell, then place fresh peach halves (with cut side down) over this.
Spread the balance of the mixture over the top to form a covering instead of crust.
Bake for 15 minutes at 450\u00b0, then turn oven down to 325\u00b0.
Bake for about 40 minutes.
Can be served warm or cold, plain or with whipped cream or ice cream.
Heat oven to 350\u00b0.
Beat eggs and 1/2 cup of sugar.
Gradually add milk; continue beating.
Add vanilla.
Tear bread into large pieces.
Melt butter in cast-iron (or ovenproof) skillet and brown bread until golden.
Remove pan from heat and cool.
Sprinkle sliced peaches with remaining sugar and lemon juice.
Add peaches and bread and pour egg mixture over.
Bake 45 minutes.
Serve warm with whipped cream or ice cream.
Cream sugar and shortening.
Add eggs and mix well.
Add peach puree (can use baby food peaches) and dry ingredients. Mix well.
Add the rum, peach preserves, lime juice and mint to a cocktail shaker.
Muddle the mint and preserves and then fill with ice.
Shake well and strain into a chilled daiquiri glass or Mason jar.
Top with mike's hard peach lemonade and garnish with fresh peach and an additional sprig of mint, if desired.