1-cup canola oil
½ cup peach juice
2 teaspoons vanilla extract
3-cups self-rising flour
peeled and diced
1-cup chopped pecans
Pre-heat oven to 350 degrees, mix all ingredients together in order listed above. Pour into lightly greased and floured Bundt pan. Bake 1-hour. Remove from oven. Let stand in pan for 10-minutes and turn onto cooling rack. Cover entire cake with peach frosting. Garnish, optional.
Peach Frosting – 1-8oz package of cream cheese, 1-box of powdered sugar, add 1-teaspoon of peach juice at a time until frosting is fluffy.
Pre-heat oven 350 degrees, stir all brownie layer ingredients, pour 1-cup batter in each of 2 pans. In large bowl beat all cake layer ingredients with electric mixer. Pour and spread about 1 1/3 cup of mixture evenly over brownie batter in each pan. Bake 20-30 minutes. Cool 10 minutes then invert cake on cooling racks. In medium bowl beat cream cheese and butter until smooth. Beat 3-cups powdered sugar then fold in whipped topping. To make frosting beat 16oz. whipped topping and 2/3 cup powdered sugar with electric mixer. To assemble cake, place one cake layer brownie side down. Spread filling layer top that with sliced peaches. Repeat 2nd layer brownie side down. Frost side and top of cake. Garnish with peaches. Refrigerate 1-hour before serving.
Peaches and Cream White Chocolate Mousse
By: Karen Lavender
Crust – 1-1/2 cups graham cracker crumbs
1 stick of butter, melted
1/4 cup sugar
1/2 cup sliced almonds, lightly toasted
INGREDIENTS FOR FILLING:
3 boxes cream cheese, softened
1 TBSP orange zest
1 TSP peach schnapps
1/2 cup peach puree
1/4 cup fresh squeezed orange juice
1 packet plain gelatin
2 – 1/2 cups heavy whipping cream, divided
10ozs. White-chocolate, melted
2 cups fresh peaches, diced
1 oz. white chocolate curls (for garnish)
1 cup sliced fresh peaches (for garnish)
Line a 10 – inch spring form cake pan with wax or parchment paper. Spray sides of pan with non-stick cooking spray. Mix crust ingredients and press into pan and up sides 1 inch. Beat cream cheese until fluffy. Beat in zest and 1 cup sugar. In a small saucepan, heat 1/2 cup whipping cream on medium heat until bubbly, stirring frequently. Add in the 10 oz. white chocolate and stir until melted. Set aside to cool.
In a small bowl, mix together the gelatin, peach puree, peach schnapps and orange juice with a whisk. Let stand 2 minutes. Combine the chocolate mixture with the peach puree/orange juice mixture and beat into the cream cheese mixture until well combined. Gently stir in the 2 cups diced fresh peaches. In a large mixing bowl, beat 2 cups heavy whipping cream until soft peaks form, Carefully fold cream cheese and whipped mixtures together. Pour into spring form pan. Cover With plastic wrap and foil and place in freezer overnight.
Thaw for half an hour. Run a knife around edge of pan before releasing sides. _Place cake on serving plate and continue to thaw for approximately 2 hours before serving. Garnish with fresh peach slices and white chocolate curls as desired.
1 yellow cake mix
2 small boxes of vanilla instant pudding
2 ¾ cups of milk
3 cups of peaches
1 cup of blueberries
one 12oz cool whip
one cup of chopped nuts.
1st step – Bake according to package directions, cool completely. Slice and cook peaches with one cup of sugar added for 15 minutes, cool. Mix pudding mix with milk and let set in fridge for 1 hour.
2nd step – Crumble cake into bite size pieces. Pour half of pudding mix over cake. Add 1 ½ cup of peaches on top with ½ a cup of blueberries around edge. Then add ½ cool whip and top with ½ cup of nuts. Repeat for 2nd layer of all ingredients. Decorate top with peaches and nuts. Let set in fridge for 8 hours or overnight.
Mix ½ cup sugar and 2 cups chopped peaches and spread between cake layers. Peel and chop four cups of fresh peaches. Puree two cups of fresh peaches in food processor. Heat oven to 350 degrees. Spray bottom of (2) 9-inch cake pans and bake 20 to 30 minutes until peaches come out clean. Pour one box yellow cake mix in mixer bowl; add ½ cup oil, ½ cup whipping cream and 3 eggs. Beat until mixed, add 2 cups pureed peaches and mix for one minute. Pour into pan and bake. While cake is baking add ½ cup sugar to the two cups of chopped peaches. Add one box instant vanilla pudding and stir well with wire whisk, fold in 12oz cool whip. When cake is done cool completely on wire rack. Place one layer of cake on plate and cover with one cup of peaches, sugar and cool whip. Add the second layer of cake and cover with one cup of peaches, sugar and cool whip. Refrigerate and enjoy.
1-16 oz. can Peaches
1-16 oz. can Fruit Cocktail or Mixed Fruit
1-6 oz. can Mandarin Oranges
1-8 oz. can Crushed Pineapple
1-8 oz. Cool Whip
1-3.4 oz Box Instant Vanilla Pudding
1 Cup Milk
1 Cup Colored Marshmallows
In a bowl, mix pudding with the milk. Open the cans of fruit and drain all juice.
Cut peaches into chunks and dump fruit into bowl with pudding. Add in Cool
Whip and marshmallows and stir all together. Cover with plastic wrap and
refrigerate overnight. Stir again just before serving.
NOTE: This is a great recipe for little ones to help with!
1 ½ cups of fresh ABBOTT PEACHES sliced
¾ cup flour
1 teaspoon salt
¼ teaspoon seasoned pepper
½ teaspoon paprika
6 fryer chicken leg quarters with thighs or chicken breast halves
1 cup orange juice
2 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon ground nutmeg
1 teaspoon dried leaf basil
1 clove garlic, finely minced
Heat 1/2 inch of oil in a large skillet over medium high heat. Combine flour, salt, pepper, and paprika. While oil is heating dredge chicken in the seasoned flour. Brown chicken on all sides. While chicken is browning, combine orange juice and peaches with brown sugar, vinegar, nutmeg, basil and minced garlic in a saucepan.
Heat mixture over medium heat. Reduce to medium low and simmer for 10 minutes. Remove chicken from skillet when it is browned and pour off excess fat. Replace chicken and pour the peach sauce mixture over top. Cover and simmer for 20 to 20 minutes, until chicken is cooked through.