nto a rack.
Prepare Peach Nectar and White Chocolate Mousse
he chicken breasts in the peach mixture and drain slightly.
s directed, following no cholesterol recipe.
Spoon batter evenly into
riginally picked up the recipe at Gail's Recipe Swap (posted by
abel directs, following no cholesterol recipe.
Spoon batter evenly into
abel directed following no cholesterol recipe.
Spoon batter evenly into
hole cloves.
Spoon glaze (recipe follows) over ham and return
.
Add Jell-O/peach mixture to the center of
Drain
peaches
and oranges, reserving syrup.
Dissolve gelatin
in
2 cups of juice.
Add Knox gelatine that has been dissolved
in
1
tablespoon of cold water.
Add rest of juice with
enough
water
added to make 2 cups.
This recipe should have
a
total
of 4 cups liquid.
Chill until slightly thickened. Fold
in
drained peach and orange slices.
Pour into 2 quart ring
mold or Pyrex dish until firm.
Serve with Orange Cream Dressing.
Bring peaches to a boil.
In a large Pyrex dish layer 1/2 of peach slices, then cover with half of cake mix.
Cover mix with remaining peach slices.
Cover with remaining cake mix.
Top cake mix with butter and sugar.
Bake at 350\u00b0 until golden brown.
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.
** Recipe for approx 21 oz. glass.
Mound glass with ice.
Add vodka, triple sec, Midori, and peach Schnapps.
Add OJ.
Add cranberry juice.
\"Float\" 1/2 oz. Chambord on top.
Drain peaches, measuring 3/4 cup syrup.
Chop peaches coarsely.
Bring syrup, vinegar, sugar and spices slowly to a boil.
Add peaches, simmer for 10 minutes.
Strain syrup and discard cloves.
Add enough peach juice or water to make 1 cup.
Dissolve Jello in hot syrup.
Add cold water (if I have enough peach syrup, I use what I have) and peaches.
Cool, then pour into mold.
(The times I made this recipe, I have doubled it.)
Combine Jell-O with boiling water and stir at least 2 minutes until completely dissolved.
Add grape juice concentrate and white grape with peach juice.
Stir until well combined.
Pour into 2 containers and freeze until 2 hours before serving.
Remove from freezer and when it reaches \"slush\" stage, put into punch bowl and gently stir in 1 1/2 bottles ginger ale.
Serves about 100. (Recipe can be halved.)
Preheat oven to 450 degrees F (230 degrees C).
Roll pie pastry onto a cutting board. Cut crust into eight 4-inch circles using a cookie cutter. Place 1 peach slice in the center of each circle. Fold circle in half to enclose each peach slice; seal edges together. Place mini pies on a baking sheet.
Mix cinnamon and sugar together in a small bowl; sprinkle over mini pies.
Bake in the preheated oven until crust is lightly browned, 10 to 13 minutes.
00 Watt microwave) - the original recipe suggested heating in a small
Pour both cans of necter into a medium sized sauce pan over medium heat.
Peel the skin off the mango and peach and cut into 1/4 inch cubes and place into pot with the necter.
Add remaining ingredients and simmer until cooked down and the mixture thickens. approximately 20-30 minute
As with ANY recipe, please adjust the seasonings to taste.
ARIATIONS: If desired, double the recipe for pecan topping.
You
Place peaches, nectar, sugar, and extract in food processor and process till smooth.
Spoon 2 tablespoons mixture into each ice cube tray section and freeze until almost firm. Insert a toothpick and freeze until completely firm.
APRICOT: Sub in apricot halves and nectar for peach
PEAR: Sub in pear halves and nectar for peach and almond extract for coconut extract.
PINEAPPLE: Sub in crushed pineapple and unsweetened pineapple juice for peach
MANGO: Sub in fresh mango and nectar for peach and omit coconut extract.
Have fun!
Mix the yellow cake mix according to package directions and bake.
When cake is done and still hot, poke holes all over with a fork.
Prepare a box of peach Jell-O using 2 cups of boiling water and stir until all Jell-O is dissolved.
(Do not add any cold water to this.)
Pour the hot Jell-O over the cake and let cool completely.
Prepare the topping recipe and spread over cake. Refrigerate for several hours.