Peach Recipes

Looking at peach recipes this week. Here's some that sound yummy.





Creamy Peach Dessert



1/2 cup milk

3 Tablespoons butter or margarine, melted

1 egg

3/4 cup all purpose flour

1 package (3 ounce) cook and serve vanilla pudding mix

1 teaspoon baking powder

1/2 teaspoon salt

4 to 5 ripe medium peaches, peeled and sliced



<u>Topping</u>



2 packages (8 ounces) cream cheese, softened

3/4 cup plus 1 Tablespoon sugar, divided

1/3 cup half-and-half cream

1/2 teaspoon ground cinnamon



In a mixing bowl, beat the milk, butter and egg. Combine the flour, pudding mix, baking powder and salt; add to milk mixture. Beat on medium speed for 2 minutes. Pour into a greased 8&quot; square baking dish. Top with peaches.



In a small mixing bowl, beat the cream cheese, 3/4 cup sugar and half-and-half cream. Drop by tablespoonfuls over the peaches. Combing the cinnamon and remaining sugar; sprinkle over the top. Bake on 350 degrees for 55-60 minutes or until puffed and golden brown. Cool on wire rack for 1 hour. Refrigerate for at least 2 hours before cutting. Makes 9 servings.

Peach Upside-Down Cake



1/3 cup butter or margarine, melted

1/2 cup packed brown sugar

1 can (29 ounces) peach halves

1/4 cup shredded coconut

2 eggs

2/3 cup sugar

1/2 teaspoon almond extract

1 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt





Pour butter into a 9&quot; round baking pan; sprinkle with brown sugar. Drain peaches, reserving 6 Tablespoons of syrup. Arrange peach halves, cut side down, in a single layer over the sugar. Sprinkle coconut around peaches; set aside. In a mixing bowl, beat the eggs until thick and lemon-colored; gradually beat in sugar. Add extract and reserved syrup. Combine flour, baking powder and salt; add to egg mixture and mix well. Pour over peaches. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert cake onto a serving plate. Serve warm. Makes 6-8 servings.

Peaches'n'Cream Dessert



2 cups all purpose flour

1 teaspoon salt

3/4 cup shortening

1 egg

3 Tablespoons cold water



<u>Filling</u>



1 cup sugar

1/3 cup all purpose flour

5 medium fresh peaches, peeled and sliced

1 cup whipping cream

1/2 teaspoon ground cinnamon



In a large bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Whisk egg and water together; sprinkle over flour mixture and toss. Form dough into a ball; roll out on a lightly floured surface to a 13x9 rectangle. Place in an ungreased 13x9 baking pan. For filling, combine sugar and flour; toss with the peaches. Pour into the crust. Pour cream over peaches; sprinkle with cinnamon. Bake at 425 degrees for 20 minutes, reduce heat to 350 and bake 25 minutes longer or until peaches are tender. Let stand 25 minutes before serving. Refrigerate any leftovers. Makes 12 servings.

NUTTY PEACH CRISP



1 can (29oz) peaches with syrup

1 pkg, Betty Crocker Butter Pecan cake mix. I don't think they make that any more, so I guess a Vanilla cake

1/2 cup butter, melted

1 cup flaked coconut

1 cup chopped nuts



Heat oven 325. Layer ingredients in order listed in an ungreased 13 x 9 pan. Bake 55 to 60 min.

Coconut Peach Dessert



1-1/3 cups flaked coconut

1/2 cup chopped almonds

1/3 cup sugar

2 Tablespoons all purpose flour

1/8 teaspoon salt

2 egg whites, lightly beaten

1/2 teaspooon almond extract



<u>Topping</u>



2 cups whipped cream

4 cups sliced fresh or frozen peaches, thawed

1/2 cup sugar or honey



In a bowl, combine the first five ingredients. Stir in egg whites and extract. Line a baking sheet with foil; grease foil well. Spread coconut mixture into a 9&quot; circle on foil. Bake at 325 degrees for 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate overnight. Place the crust on a serving plate; spread with whipped cream. Combine peaches and sugar; spoon over cream. Cut into wedges. Serve immediately. Makes 6-8 servings.

Sour Cream Peach Kuchen



3 cups all purpose flour

1-1/4 cups sugar, divided

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup cold butter or margarine

2 cans (29 ounces each) sliced peaches, drained or 13 small fresh peaches, peeled and sliced

1 teaspoon ground cinnamon



<u>Topping</u>



4 egg yolks

2 cups (16 ounces) sour cream

2-3 Tablespoons sugar

1/4 teaspoon ground cinnamon



In a bowl, combine the flour, 1/4 cup sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1&quot; up the sides of a greased 13x9 baking pan. Arrange peaches over crust. Combine cinnamon and remaining sugar; sprinkle over peaches. Bake at 400 degrees for 15 minutes.



Meanwhile, in a bowl, combine egg yolks and sour cream. Spread over peaches. Combine sugar and cinnamon; sprinkle over top. Bake 30-35 minutes longer or until golden. Serve warm or cold. Store leftovers in the refrigerator. Makes 12 servings.

Fresh Peach Cobbler



2 large peaches, peeled and sliced

1-1/2 cup sugar, divided

1/2 cup butter or margarine, melted

1 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

Dash ground nutmeg

3/4 cup milk



In a bowl, combine peaches and 3/4 cups sugar; set aside. Pour butter into an 8&quot; square baking pan. In a bowl, combine four, baking powder, salt, nutmeg and remaining sugar; stir in milk just until combined. Pour over butter. Top with the peaches. Bake at 375 degrees for 45-50 minutes. Makes 8 servings.

<font color="deeppink"><font size="3">There's also a Lazy Peach Cobbler recipe posted on this board. Very simple to make, just mix everything together...pour into dish then add peaches &amp; bake! [img]images/smiley_icons/smile.gif[/img] I posted it a while back. Just use the &quot;search&quot; located at the top right of the board to find it.

Angels &amp; Smiles~~~ Paula [img]images/smiley_icons/flowers.gif[/img]

[img]images/smiley_icons/1luvu.gif[/img] </font></font>