ne 3 large baking pans with parchment paper. Mark a 12
In 13 x 9-inch oblong dish, layer with vanilla wafers, drained canned peaches and Cool Whip.
Top with toasted pecans.
Chill for 30 minutes.
ixture until thickened. If using canned peaches, drain well. Arrange some of
Sift and measure dry ingredients.
Set aside. Cream shortening and sugar until creamy.
Add eggs, one at a time, and mix well. Add milk and dry ingredients alternately, mixing after each addition.
Stir in vanilla.
Pour into greased 10-inch iron skillet.
Top with canned peaches (no juice) and bake until browned well at 350\u00b0.
Pour the first 5 ingredients into a buttered glass pie pan or baking dish. Cover with the peaches.
(I use halves and cut them. It always is the right amount.)
Top with the cream cheese, sugar and peach juice.
Sprinkle an ample amount of sugar over the top and finally cinnamon. Bake 25 minutes at 350\u00b0.
re to use an oil with a high smoke point. Season
nch baking dish.
Sprinkle with 1/2 cup of the
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.
cid with a 1/4 of a cup of water, coat peaches
spread in baking dish. Add peaches and toss gently to combine
To make crust: With a fork, mix flour, salt
arge stockpot or roasting pan with a plastic garbage bag, large
Cut the peaches in half, stone removed & peeled.<
p your butter & chopped thyme with salt & pepper and smear about
Drain canned peaches.
If fresh peaches are used, sprinkle with sugar and cinnamon.
Arrange peach slices in a greased 8 inch square or round pan.
Combine oats, sugar, flour and butter. Spread over peaches.
Bake in 350\u00b0 oven for 30 minutes.
Serve warm with whipped cream or vanilla ice cream.
Six servings.
nd is thick. Add the canned peaches and almond extract. Keep the
Drain peaches, reserving 1-3 T juice for the topping and set aside.
Combine cake mix, melted butter, and egg in medium bowl.
A soft dough will form.
This can be done by hand or with an electric mixer.
Press dough onto bottom and halfway up the sides of a 9x13 inch pan.
Cover dough with drained peaches.
To make the topping, mix the cream cheese, sugar, and juice with electric mixer until creamy.
Spread over peaches.
Sprinkle with cinnamon.
Bake at 350 degrees for 30 to 35 minutes or until crust is golden brown.
Prepare large pot with boiling water.
ablespoons of peach juice from canned peaches. Set aside.
Place all
br>Mix remaining peach syrup with milk and scald.
Stir