br>For the filling: Defrost peaches completely in colander. Gently toss peaches and
ext scatter one bag of frozen peaches over the pineapple.
Dump
Puree peaches in
food processor or
For the Cake:
Preheat the
n the liquid.
Refrigerate for 6 hours (I flipped it
For the peaches, melt the butter in a large frying pan. Add the sugar and spices. Stir well. Increase the heat. Add the peaches and cook 3-4 mins, turning once, until pale golden on both sides. Add 2/3 cup of the reserved peach juice. Heat for a few seconds until very hot.
For the spiced cream, mix together the creme fraiche, sugar and mixed spices. Serve with the warm peaches and pan juices.
In a blender or using a submersion blender, combine fruit and honey or sugar (as called for, to taste) and milk; puree until smooth. Add yogurt and pulse just until combined. Pour into ice-pop moulds and insert sticks, or pour into 3 oz. paper cups. If using paper cups, freeze until partially firm then insert sticks, straws, or plastic spoons. Freeze until solid, for 2-4 hours, or up to 2 weeks.
COOKING TIP: If using paper cups, once the smoothies are frozen solid, transfer to an airtight container to make sure they don't get freezer burn.
o 375 degrees.
Thaw frozen peaches and raspberries, do not drain
he oven. Bake the ricotta for 40 minutes, or until firm
Make crust of 2 cups vanilla wafer crumbs and 1 stick of melted margarine.
Press into 9-inch pie plate and chill.
Blend milk and lemon juice until thick.
Partially thaw frozen peaches. Put them into blender and blend for a few seconds until smooth. Pour peaches into milk mixture and blend well.
Fold in dessert topping with spoon and pile into crumb crust.
Very good.
an).
Stir in frozen peaches.
Let peaches simmer 3-5 mins
owl.
Do not put peaches in hot water to peel
Put in yogurt, honey, 1 whole banana, and milk into the blender.
Blend in blender for a minute.
Put frozen strawberries and peaches inches.
Blend well until there are no chunks
Last enjoy!
Combine peaches and sugar in a food processor; pulse until coarsely chopped.
Combine yogurt and lemon juice in a measuring cup; with the machine on, gradually pour the mixture through the feed tube.
Process until smooth and creamy, scraping down the sides once or twice. Add 2-3 tablespoons additional yogurt, fruit juice, or water if your frozen fruit mixture needs thinning during processing!
Serve immediately, or place in serving dishes and store in the freezer for 30-45 minutes, for a firmer texture!
Layer the pineapple in cake pan. Put 1 bag of peaches next, then the dry cake mix, then the other bag of peaches, then brown sugar, melted butter and raisins. Bake at 350 degrees for about 1 hour. Serve warm with vanilla ice cream.
Preheat oven to 350\u00b0. Mix sugar and flour together and sprinkle 1/3 of the mixture into the pie shell. Add peaches and sprinkle with the remaining sugar and flour mixture. Pour heavy cream over the top. Move peaches around a bit with a fork so that the cream completely covers the peaches. Bake for 45 minutes. Serve hot or cool on rack. Serves 6 to 8.
Combine the frozen peaches, 1/2 cup water, Splenda
Put first 4 ingredients in a blender and blend for 30 seconds. Add frozen peaches and blend for 1 minute.
Serve or freeze.
Mix all dry ingredients. Sprinkle lemon juice over peaches. Add dry ingredients.
Lightly stir.
Put in 8-inch pie plates, cover and freeze.
Line a 9-inch pie plate with bottom pastry; trim even with edge of plate.
In a bowl, combine sugar, flour, tapioca and salt.
Mix well.
Set aside 2 tablespoons cream.
Combine remaining cream and vanilla.
Add to sugar mixture.
Add peaches; toss to coat.
Let stand 15 minutes.
Pour peach mixture into crust.
Roll remaining pastry.
Cut lovely vent pattern or make lattice strips.
Seal and flute edges.
Brush with reserved cream and sprinkle of sugar.