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Peach Almond Tart

Peach Almond Tart Recpie
Submitted By: Ashley Hert

1 – 9 inch pie crust
14 oz can Eagle brand condensed milk
8 oz sour cream
2 Tbsp. lemon juice concentrate
1 tsp almond extract
21 oz. peach pie filling
1 small bag sliced almonds, lightly toasted

Bake pastry shell. In a medium bowl, combine condensed milk, sour cream, lemon juice, and almond extract, mix well. Reserve 6 peach slices, spread remaining pie filling on bottom of prepared pie crust. Pour sour cream mixture over pie filling. Top with reserved peach slices and almonds. Bake at 350 degrees for 30 minutes or until set. Cool, then chill in refrigerator. Keep any leftovers in refrigerator.

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Crumb Topped Peach Pie

Crumb Topped Peach Pie Recipe
Submitted By: Mary Harrell

1 cup sugar
1/3 cup cornstarch
1/8 tsp salt
1 egg beaten
1/2 tsp. almond extract
6 cups peaches, peeled, sliced
1 unbaked 9 inch deep dish pie crust
Topping:

1/4 cup sugar
1/4 cup packed light brown sugar
1/2 cup flour
1/4 cup margarine

Preheat oven to 375 degrees, mix 1 cup sugar, cornstarch, and salt in a large bowl. Add egg and almond extract, mix well. Add peach slices to bowl, toss gently to coat with sugar mixture. Arrange peach slices in pie crust. For topping, combine 1/4 cup sugar, brown sugar, and flour in a small bowl. Cut in margarine using pastry blender or 2 knives, until crumbly. Sprinkle topping over peaches. Bake until golden brown about 30 minutes. Serve pie warm or cold.

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Peach Pie

Peach Pie Recipe
Submitted By: Wanda Gioannini

4 cups sliced fresh peaches
1 cup sugar
1 cup water
3 Tbsp. cornstarch
1/2 cup water
3 oz pkg. peach Jell-o
9 – 10 inch cooked pie shell
Cool Whip
Place peaches in pie crust. Set aside. Combine sugar and 1 cup water in small pan. Bring to a boil. Mix cornstarch and the 1/2 cup water together and add to the boiling water. Boil til cloudy and thick about 2-3 minutes. Stir in Jell-o. Cool slightly. Pour over peaches. Refrigerate til set. Serve with Cool Whip.

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Ranger Peach Cream Cheese Pie

Ranger Peach Cream Cheese Pie Recipe
Submitted By: Genevieve Geisler

Cookie crust:
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar, packed
1 well beaten egg
1/2 tsp. vanilla
1 cup flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 cup oatmeal
1 cup corn flakes
1/2 cup coconut
1/4 cup butter melted

Cream cheese filling:

16 oz cream cheese
1 1/2 cup powdered sugar
1 cup whipping cream
2 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger

Fruit topping:

1 Tbsp. lemon juice
4 large peaches, peeled, pitted & sliced
1/2 pint blueberries
1/4 cup peach jam, melted

Cookie crust: Cream 1/2 cup butter, sugar, egg and vanilla. Stir in flour, soda, baking powder, salt, oatmeal, corn flakes, and coconut. Drop by rounded tablespoons full onto cookie sheet. Bake cookies in preheated 350 degree oven for approximately 10 minutes. Cool cookies completely. When cool, crumble cookies and mix in medium bowl with 1/4 cup melted butter. Pat mixture into bottom and sides of 10 inch glass pie dish, bake crust until just golden, about 8 minutes in preheated 375 degree oven. Let cool completely.

Filling: Beat softened cream cheese until smooth, beat in sugar, whipping cream, and vanilla. Divide mixture in half and put in separate bowls. Blend cinnamon, nutmeg and ginger into one half, and leave the other half plain. Spread spiced filling evenly into crust then spread unspiced filling evenly on top. Refrigerate until filling is firm, about 2 hours.

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Blushing Peach Pie

Blushing Peach Pie Recipe
Submitted By: Barbara Fay

1 – 9 inch pastry pie crust with top
2 cans (29 oz) sliced peaches, drained
1/2 cup sugar
1/4 cup red cinnamon candies
1/4 cup all purpose flour
2 Tbsp. margarine or butter

Heat oven to 425 degrees. Prepare pastry. Mix peaches, sugar, flour and candies. Put mixture into pie crust. Dot with margarine. Cover with top crust that has slits cut in it. Seal and flute. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake until crust is golden brown and juice begins to bubble through slits in crust about 40 – 45 minutes.

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Peach Blueberry Cobbler

Peach Blueberry Cobbler Recipe
Submitted By: Cecelia Drake

Filling:
3 cups 1/2 inch thick slices of pitted, peeled peaches, about 5
1 cup fresh blueberries
2 Tbsp. lemon juice
1/2 cup sugar
2 Tbsp. cornstarch
2 Tbsp. margarine, melted

Topping:

2/3 cup flour 1/4 cup sugar
1 tsp. baking powder 1/8 tsp. salt
2 Tbsp. margarine, melted 1/4 cup sour cream
1 Tbsp. milk 1 Tbsp. sugar

Butter a 9 x 9 x 2 inch baking dish. Mix together peaches, blueberries, and lemon juice in a large bowl. Stir together sugar and cornstarch in a small bowl. Add to fruit mixture; toss together and mix well. Pour into prepared pan. Drizzle evenly with melted butter. Topping: Stir together flour, sugar, baking powder and salt in a large bowl. Stir together melted butter and sour cream in a small bowl. Make a well in the center of the dry ingredients, pour the sour cream mixture into well. Stir until mix forms dough. Roll dough out of floured surface to 1/3 inch thickness. Cut out with 2 1/2 inch round cookie cutter. Arrange cut outs evenly over fruit. Brush cut outs with milk. Sprinkle with sugar. Bake at 375 degrees for 30-35 minutes or until cut outs are golden brown and fruit filling is bubbly. Transfer to wire rack to cool.

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Sour Cream Peach Bars

Sour Cream Peach Bars Recipe
Submitted By: Lisa Perry

Base and topping:
1 cup packed brown sugar
1 cup softened butter
1 1/2 cups flour
2 cups quick cooking rolled oats
1 tsp. baking soda

Filling:

3/4 cup sugar
1/4 cup flour
1 tsp. almond extract
1 cup sour cream
1 egg
3 1/2 cups chopped peaches – about 6 fresh peaches

Heat oven to 350 degrees. In large bowl, combine brown sugar and butter, blend well. Lightly spoon flour into measuring cup, level off. Add 1 1/2 cups flour, oats, baking soda. Mix until crumbs form. Press half of crumb mixture in bottom of ungreased 15 x 10 x 1 baking pan. Reserve remaining mixture for topping. Bake at 350 degrees for 10 minutes. Meanwhile in large bowl, combine all filling ingredients except peaches, mix well. Stir in peaches. Pour mixture over partially baked crust. Crumble and sprinkle remaining half of crumb mixture over filling. Bake at 350 degrees for 25 – 35 minutes or until center is set. Completely cool then cut bars. Store in refrigerator. Makes 60 bars.

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Peach Bars

Peach Bars Recipe
Submitted By: Debra Pena

2 cups flour 1
1/2 tsp. baking powder
1 tsp. salt
2 cups quick oats
1 1/2 cup brown sugar
2 cups peach preserves
1 1/2 cup butter
Mix together dry ingredients, stir in oats and sugar. Cut in butter til crumbly, pat half of crumbs in a 10 x 14 inch pan. Spread with preserves, top with remaining half crumbs. Bake in moderate oven 375 degrees for 35 minutes, cool. Makes 2 1/2 dozen bars.

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Peaches -n- Cream Bars

Peaches -n- Cream Bars Recipe
Submitted by: Marianne Page

30 graham cracker squares (15 rectangles)
1/3 cup plus 1/2 cup sugar
1/2 cup sliced almonds
6 Tbsp. unsalted butter, melted
12 oz cream cheese at room temperature
2 eggs
1 tsp. vanilla
Topping:

2 Tbsp. cold butter cut into pieces
1/4 cup packed light brown sugar
1/2 cup sliced almonds
2 Tbsp. four
1 jar (13 oz) peach preserves

Heat oven to 350 degrees. Coat a 13 x 9 x 2 inch baking pan with non-stick cooking spray. Combine crackers, 1/3 cup sugar and almonds in blender. Process until well blended. Pour in melted butter. Process until crumbs hold together. Press into bottom of pan. Bake at 350 degrees for 10 minutes or lightly colored. Meanwhile, beat together cream cheese and the 1/2 cup sugar in a large bowl with electric mixer until smooth. Beat in eggs one at a time then beat in vanilla. Remove crust from oven. Pour in cream cheese mixture, spread evenly in pan. Return to oven and bake 15 minutes or until slightly puffed. Prepare topping; crumble together cold butter, brown sugar, sliced almonds, and flour in bowl. Remove pan from oven. Stir peach preserves to break up clumps. Gently spread peach preserves over top of bars. Sprinkle with topping. Bake another 15 minutes or until hot and bubbly. Cool completely in pan on wire rack for firmer bars, chill in refrigerator. Cut into bars and serve. Makes about 2 dozen.

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Peach Cake Roll

Peach Cake Roll
Submitted By: Brenda McCaun

1 cup less 2 Tbsp. all purpose flour
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1 cup sugar
1/2 cup water
1 tsp. vanilla
powdered sugar
*peach filling
Peach Filling:

Beat 8 ounces softened cream cheese until smooth and fluffy. Add 1/2 cup powdered sugar and 1/8 tsp. almond flavor and beat until smooth. Mix in 1 cup finely diced peaches, 8-10 servings

Mix together flour, baking powder, and salt. In another bowl, beat eggs about five minutes or until thick and lemon colored. Gradually beat in sugar. On low speed gradually blend in water and vanilla. Gradually add dry ingredients beating just until batter is smooth. Line a 15 x 10 x 1 inch jelly roll pan with waxed paper, then lightly grease the paper. Pour batter into pan and spread evenly. Bake at 375 degrees for 12 – 15 minutes or until toothpick inserted in center comes out clean. Remove cake from oven and loosen edges. Invert pan onto a clean towel that has been dusted heavily with powdered sugar. Remove waxed paper. While cake is still hot, roll the cake and towel together from the narrow end. Cool on wire rack. When cool, unroll cake and spread with peach filing. Carefully roll cake again and sprinkle outside with powdered sugar. Cover and chill thoroughly. Cake can be decorated with powdered sugar glaze made with peach juice and top with thin slices of peaches on top. Chill.

Note: Eggs must be beaten for a full 5 minutes and cake must be rolled while still hot.

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