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.
Combine and blend well the egg, flour, sugar and butter.
Fill pie shell with fresh peach halves, cut side up.
Pour mixture over peaches.
Bake in preheated oven at 400\u00b0 for 15 minutes.
Reduce heat to 300\u00b0 and bake 50 minutes longer.
Arrange peach halves, round side up, in uncooked pie crust. Mix together sugar, flour, cinnamon and cream.
Pour over peaches and bake 40 to 45 minutes at 350\u00b0.
nd sides of 9-inch pie pan.
Toss together peaches
TO MAKE THE PIE CRUST Place the flour and
Unroll 1 pkg. crescent rolls and put in bottom of 9 x 13 inch pan that has been sprayed with Pam.
Flatten rolls to cover bottom of pan.
Bake at 350\u00b0 until brown.
Mix 1 cup sugar and cream cheese.
Put on baked crust.
Add peach pie filling.
Unroll the other can of crescent rolls and add to top of pie filling.
Melt margarine and spoon evenly on top of rolls.
Mix 1/3 cup sugar with cinnamon and sprinkle on top.
Bake until top crust is brown.
large bowl, mix the peach pie filling, cinnamon, allspice, cloves, ginger
Mix all fruit together and then mix peach pie filling with fruit.
Refrigerate before serving.
Mix together the cake mix, eggs, lemon juice, nuts and peach pie filling.
Pour into a 9 x 13-inch pan (greased and floured). Mix together the flour, margarine, sugar and lemon juice. Sprinkle over batter.
Bake at 350\u00b0 for 35 minutes.
Preheat oven to 350.
Heat pecans 5-8 minutes to toast them.
Mix sugar, oil and eggs together in mixer.
Stir flour, soda, salt and lemon rind together.
Gradually add to oil and sugar mixture. Beat at low speed.
Add Vanilla, Peach Pie Filling and pecans.
Pour into 2 8\"x4\" loaf pans. Bake for 45 minutes. Shield with foil and cook 15 minutes longer. Cool 10 minutes in pan then remove and let cool.
Joanne in Maricopa, Arizona.
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.
ixture, mixing well.
Combine peach mixture with flour & sugar mixture
Mix hot water, cornstarch and sugar and bring to boil.
Add peach jello.
Mix well.
Add sliced fresh peaches to hot jello mixture and pour into pie shell.
Chill and serve with dollops of Cool Whip.
Combine sugar with cornstarch and tapioca.
Add fruit and mix. Fill pastry lined pie pan with fruit.
Dot with margarine.
Cover with top crust and bake at 375\u00b0 for 40 to 50 minutes.
Bake the pie crusts; set aside to cool. Mix together the cream cheese and 1/2 cup sugar. Spread in bottom of pie shells. Place sliced peaches on top of the cream cheese layer. Cook 1 cup sugar, water and cornstarch together until thickened. Add the jello. Cool. Pour over peach slices. Chill. Cover with Cool Whip.
Boil together sugar, cornstarch and water until thickened. Add peach jello (dry) and let cool. Add fresh peaches and pour into cooked pie crust.
Top with Cool Whip and garnish with peach slices.
Refrigerate.
Bake pie
shell
and cool it.
In small pan, mix sugar, cornstarch\tand
water.
Cook
until
thick and clear.
Remove from heat
and
stir
in lemon or peach jello until dissolved. Let this
cool.
Slice fresh peaches and fill pie crust.
Pour the cooled
filling
over the peaches and refrigerate.\tServe with whipped cream or ice cream.
Blend together flour, lard, salt and water and bake for pie crust.
Slice peaches into pie shell.
Cook sugar and water and cornstarch until thick.
Cool and add peach or orange gelatin. Pour mixture over sliced peaches; add whipped topping on the top. Serves 6.
Combine water, cornstarch and sugar.
Cook over medium heat until thick.
Remove from stove and add peach jello.
Mix well. While
still warm, stir in peaches.
Pour into baked pie shells. Chill and top with Cool Whip.
In a saucepan over medium heat, combine sugar and cornstarch. Add water and bring to a boil. Continue to boil or 3 minutes, stirring constantly. Stir in the peach gelatin mix. Remove from heat and allow to cool.
In a large bowl, combine the sliced peaches with the gelatin mixture. Gently stir until peach slices are coated with gelatin. Pour into baked pie shells. Refrigerate until set.