Good peach desserts?!?

hi everyones, does anyone know any good easy peachy desserts i can make?!!! i%26#039;ve bought like a ton of peaches and dont knw what to do with them. i%26#039;ve already made peach pie.i need something other thatn that.


thx

Good peach desserts?!?
INGREDIENTS


1 (29 ounce) can sliced peaches, with juice


1 (18.25 ounce) package yellow cake mix


1/2 cup margarine


1 cup white sugar


1 teaspoon ground cinnamon


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Pour canned peaches into a 9x13 inch baking pan; make sure juices cover peaches, if not add a small amount of water to just cover fruit. Mix peaches with 1/2 cup of the sugar and sprinkle cinnamon to taste into mixture.


Sprinkle dry cake mix evenly over top of peach mixture. Poke holes into cake mix to allow juice through. Cut stick of margarine into small pats, placing randomly over the top. Sprinkle with the remaining 1/2 cup of sugar and a light dusting of cinnamon.


Bake in preheated oven for 25 to 30 minutes, or until the juice mixture is bubbly and the top of the cake mix topping is crusty and golden brown.
Reply:Grilled Peach Sundaes with Blackberry Sauce


Serving Size : 4





Vegetable oil (for oiling grill)


2/3 cup Blackberry Jam


1/3 cup orange juice


4 firm-ripe peaches or nectarines


2 cups French Vanilla Ice Cream





Prepare barbecue grill and preheat for direct, medium-high heat (the charcoal or gas flame is directly under the cooking area, and you can hold your hand just above grill level only 3 to 4 seconds; click here for details). For charcoal grill: Before you put the grill over the hot coals, brush it with a light coat of oil. For gas grill: When hot, brush grill with a light coat of oil.





While grill heats, in a small bowl, mix jam and orange juice. Halve and pit fruit; if pit can%26#039;t be removed easily, use a paring knife to cut around pit to remove.





Lay peach or nectarine halves cut side down on lightly oiled grill (close lid if using gas) and cook until cut edges are beginning to brown, 2 to 4 minutes.Turn peaches over with tongs. Spoon about 1 tbsp. of the jam mixture into the


hollow of each half and continue cooking until fruit is hot, 3 to 5 minutes longer.





Spoon a scoop of ice cream into each of 4 dessert bowls and, with tongs, set peach halves in each bowl. Drizzle fruit equally with remaining jam mixture and serve immediately.





Helpful Tips: This recipe calls for peaches that are slightly firm, rather than at their peak of ripeness. Grilling them will caramelize the sugars and ensure that they taste sweet.





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Peach and Yogurt Soup


Serving Size : 4





2 pounds peaches -- ripe, peeled


1 1/2 cups peach yogurt


2 tablespoons port wine -- Tawny Port


1/3 cup Johannisberg Riesling


1/4 teaspoon ground ginger


pinch nutmeg -- freshly grated


fresh mint leaves -- for garnish





Cut the peeled peaches in half and remove the pits. Cut the peaches into small cubes. Cover and refrigerate 1/4 cup of the cubed peaches for garnish.





In a food processor, puree the remaining cubed peaches until smooth.





Pour the peach puree into a bowl and stir in the yogurt, port, Riesling, ginger and nutmeg. Whisk to blend well. Cover and refrigerate until well chilled, at least 4 hours.





Ladle the soup into chilled bowls and garnish with the reserved cubed peaches and mint leaves. Serve immediately.





Serving Tip: This soup is particularly good as a first course for a light outdoor luncheon. You could also serve it as a refreshing finale to a warm-weather dinner.





NOTES : Any variety of peach or nectarine works for this soup. To peel fuzzy peaches with ease, blanch them first. Fill a large saucepan three-fourths full of water and bring it to a boil. Using a sharp knife, score an X in the blossom end of each peach. Immerse 2 or 3 peaches in the boiling water and leave for 15 to 30 seconds, just until the skin begins to wrinkle. Using tongs or a slotted spoon, transfer the peaches to a large bowl of ice water to cool completely, then peel away the skins. Repeat until all the peaches are peeled.





-----------------------


Peach Salad


Serving Size : 24





1 1/2 cups extra virgin olive oil


3/4 cup balsamic vinegar


3 Tbsps. shallot or onion, minced


2 1/4 tsps. salt


3/4 tsp. freshly-ground black pepper


45 oz. canned, sliced cling peaches in light syrup, drained


3 lbs. baby spring greens or mesclun salad mix


4 1/2 lbs. fresh baby mozzarella balls, drained (or fresh mozzarella cheese, cut into small chunks)


1 1/2 cups fresh basil leaves, sliced and packed


1 1/2 cups pine nuts, toasted





FOR THE DRESSING: In a medium bowl, combine oil, vinegar, shallots or onions, salt and pepper. Mix well until blended; set aside. Cut peach slices into bite-sized pieces; set aside.


FOR EACH SERVING: place portioned peaches, greens, mozzarella cheese, basil and pine nuts in mixing bowl. Add portioned dressing and toss well. Arrange on serving plate; garnish with additional freshly-ground pepper, if desired.





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Peachy Oven Pancake


Serving Size : 4





PANCAKE


2 teaspoons margarine or butter


1 1/4 cups Hungry Jack Buttermilk Pancake %26amp; Waffle Mix (Just Add Water)


3/4 cup water


2 tablespoons sugar


1 egg


1 can (15 1/4 ounces) sliced peaches, well drained, coarsely chopped





TOPPING


1 cup sliced strawberries


2 (3 1/2-ounce) containers vanilla pudding





1. Heat oven to 375°F. Generously grease 9-inch pie pan with margarine. In medium bowl, combine all remaining pancake ingredients except peaches; beat with wire whisk or low speed on electric mixer until smooth. Fold in peaches. Pour batter into greased pie pan.





2. Bake at 375°F for 22 to 30 minutes or until golden brown and center springs back when touched lightly.





3. To serve, run knife around edge of pancake to loosen. Top pancake with strawberries. Spoon pudding over fruit. Cut into wedges to serve.





TIP: If desired, use favorite fresh or canned fruits, drained, in place of strawberries.
Reply:Make peach freezer jam using Sure-Jell! I box for 1 pint of prepared fruit.








Peach Ice Cream





1 quart very soft peaches


2 cups sugar


1 tsp. pure vanilla


1 tsp. almond extract,


2 quarts cold, rich cream





Place peaches and next 3 ingredients in a large bowl. Cover with a tee towel, and set aside for an hour or so. Be sure to keep some pieces in small chunks.





When ready to freeze add cream, mix thoroughly, and freeze in your freezer.


__________________________





PEACH PIE





Enough pastry for double-crust 9” pie


3/4 cup sugar


3 Tbsp. cornstarch


1/2 tsp ground nutmeg


1/4 tsp ground ginger


1/4 tsp ground cinnamon


3 tablespoons whipping cream, divided


1 tablespoon lemon juice


1/2 tsp almond extract


7 cups sliced peeled peaches (about 7 medium)


1 Tbsp. whipping cream


1 Tbsp. sugar.





Line a 9-in. pie plate with bottom pastry, trim even with edge of plate. Set aside. In a bowl, combine 3/4 cup sugar, cornstarch, nutmeg, ginger and cinnamon; stir in 3 tablespoons cream, lemon juice and extract. Add the peaches; toss gently. Pour into pie crust.





Top pie with remaining pastry, adding decorative cut-outs as desired. Brush top pastry with 1 Tbsp. whipping cream and sprinkle with remaining sugar.





Cover edges loosely with foil. Bake at 400ºF for 40 minutes; Remove foil; bake 8-12 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.





--Taste of Home


_________________________





Peach Cream Tart





Crust:


1 1/4 cups all-purpose flour


1/2 cup (1 stick) butter, softened


2 tablespoons sour cream





Filling:


About 6 medium peaches, peeled and sliced*, or 1 (28-ounce) can and 1 (16-ounce) can sliced peaches in light syrup, well drained


3 large egg yolks


3/4 cup sour cream


3/4 cup sugar


1/4 cup all-purpose flour





Glaze:


1/2 cup peach preserves or jelly, warmed


1 tablespoon frozen lemonade concentrate





Preheat the oven the 375º F.





To make the crust, place the flour, butter, and sour cream in food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish. Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling.





Lower the oven temperature to 350º F.





To make the filling, if using fresh peaches, peel and thickly slice the peaches. Arrange the fresh or canned peach slices in overlapping circles on top of the crust, until it%26#039;s completely covered. Overfill the crust, as peaches will draw up during cooking. Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the peaches.





Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark.





Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan. To make the glaze, combine the preserves or jelly and lemonade. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled.





*Cook%26#039;s Note: If using fresh peaches, sprinkle with a little lemon juice after slicing.





--Paula Dean
Reply:Peach Melba





Ingredients


Poached Peaches


6 ripe peaches (stems trimmed)


1 vanilla pod


250ml water


250ml white wine or sparkling white wine


200g caster sugar


Raspberry Sauce


200g raspberries


100ml poaching syrup


To Serve


vanilla ice-cream


6 mint leaves


Method


Poached Peaches: Place the water, white wine, sugar and vanilla pod in a saucepan, stir it until the sugar has dissolved. Slowly bring it to the boil then reduce it to a simmer, leave it to cook for 10 minutes. Place the peaches in the syrup and cook them gently for 15 minutes until they are soft but still hold their form. Remove them from the liquid and allow them to cool slightly then peel them. Refrigerate the peaches with a little poaching liquid over them until ready to serve. Set aside 100ml of the poaching syrup for the raspberry sauce and place the rest in a well sealed container in the refrigerator for future use. The syrup will last a couple of weeks in the refrigerator or freeze it for 3 months.


Raspberry Sauce: Puree the raspberries with the reserved poaching syrup. Strain the sauce through a fine sieve and set aside until ready to use.


To Serve: Place the poached peach in the centre of each plate and place a mint leaf where the stem was. Place 2 scoops of vanilla ice-cream besides the each peach. Drizzle a little of the raspberry puree around each plate and serve.
Reply:Sprinkle peach halves with cinnamon, spray with Pam then grill. Top with Dannon vanilla creme yogurt (light side) or ice cream for yummy endings.
Reply:CREAMY PEACH DESSERT





2 cups graham cracker crumbs


1/2 cup butter, reduced-calorie


2 packages gelatin


1 package aid mix, lemonade, sugar-free


2 cups boiling water


1 quart ice milk


2 cups fresh peaches, sliced





Melt butter over low heat. Add graham cracker crumbs. Mix well.


Press mixture on bottom and sides of 9 x 13-inch pan that has been sprayed with vegetable spray.





Dissolve gelatin in boiling water. Add lemonade mix to gelatin and water. Fold in ice milk. Add peaches.





Pour over graham cracker crust. Chill 4 hours or overnight.





Serving Size: 16.
Reply:Bottle some for the future.


There are also some ideas at the site below that may help you.



dental

Good Peach Snaps Drinks?

Peach snaps is used in a %26quot;Fuzzy Navel%26quot;. What other good drinks use peach snaps.

Good Peach Snaps Drinks?
Try 3/4 oz jack daniels, 3/4 oz peach schnapps, mix with lemonade (roughly 4 oz or so)
Reply:Sex on the Beach:





1oz vodka


1 oz peach schnapps


fill w/ half cranberry, half orange juice





YUMMY!!
Reply:bellini, it%26#039;s peach schnapps peach puree, and champagne
Reply:Red headed Slut


1 oz jagermeister


1 oz peach schnapps


cranberry juice


shake with ice and pour in shot glass.


Good but sweet
Reply:A Fuzzy Hound......


peach tree and grapefruit juice. The sweetness of the peach offsets the tart in the grapefruit juice. TEX is the best juice to use with it.





Also a California


Peachtree, 1/2 oj, 1/2 grapefruit
Reply:Here%26#039;s a whole bunch;





http://www.drinknation.com/ingbrowse/Sch...





One of my fav%26#039;s





Dancing Bear





Amaretto 1/2 oz.


Gin 1/2 oz.


Liqueur, raspberry 1/2 oz.


Rum, coconut 1/2 oz.


Rum, light 1/2 oz.


Schnapps, peach 1/2 oz.


Southern Comfort 1/2 oz.


Tequila, white 1/2 oz.


Triple Sec 1/2 oz.


Vodka 1/2 oz.


Cranberry Juice 3 oz.


Grenadine 1 dash


Pineapple Juice 3 oz.





Put ingredients into tin, shake, and pour over ice. Put seatbelt on and enjoy.
Reply:I%26#039;ve never tried to make this, but it sounds good right now for some reason:





2 oz. Peach Shnapps


1/4 oz Goldslager (purely for taste....not effect)


Sprite to taste......stirred not shaken...





huh.....that actually sounds kinda good......a cinnimon peach fizzy.......YUMMY!!!



at home skin care

Spicy peach butter recipes?

i want a spicy recipe for peach butter, not just peaches and sugar...I want fall spices...yummy

Spicy peach butter recipes?
This recipe includes canning instructions.





SPICED PEACH BUTTER


10 large fresh peaches, (about 4 lbs.)


Juice of 2 lemons


1/2 teaspoon ground cinnamon


1/8 teaspoon ground cloves


1/8 teaspoon ground nutmeg


Sugar to taste*





Drop peaches in boiling water for 30 seconds to loosen skin. Peel and pit peaches and cut into chunks. Place peach chunks in a large pan with enough water to prevent sticking and cook 15 to 20 minutes or until soft. Puree the peaches in a food processor and return to the saucepan, adding spices. Simmer over low heat, stirring frequently, 30 to 35 minutes or until the puree thickens. Add sugar to taste. Continue to simmer until thickened.





When butter reaches desired thickness; fill clean, hot, sterilized ½ pint jars with peach butter, leaving ¼ inch headspace. Remove air bubbles by sliding a nonmetallic spatula between the jar and food; press gently on the food to release trapped air. Repeat procedure 2 to 3 times around jar. Wipe rim and threads of jar with a clean, damp cloth. Apply lids that have been treated according to manufacturer directions. Center heated lid on jar with sealing compound next to glass. Screw band down evenly and firmly until a point of resistance is met—fingertip tight.





Process in a hot water bath at 190 degrees F for 10 minutes. Remove jars from canner; set them upright on a towel to cool. Bands should not be retightened. Let jars cool 12 to 24 hours. After jars are cool, test for a seal by pressing the center of the lid. If the lid does not flex up and down, the lid is sealed. Remove the bands. Wipe jars and lids with a clean, damp cloth. Label and store jars in a cool, dry, dark place. Yield: 4 8-ounce jars





*Rule of thumb: for every cup of fruit pulp add ½ cup of sugar.


http://www.recipelink.com/mf/20/4594


=================================


Any recipe can be doctored-up with spices.


Judge by your taste buds as to what you like.





PEACH BUTTER


3 1/2 lbs peaches


1 3/4 cups granulated white sugar


1 tablespoon lemon juice


1/4 teaspoon almond Flavouring


Place peaches in boiling water 2 at a time for 30 sec. to one minute. Remove from water and peel. Remove pits. Grind or mash peaches, then combine with other ingredients in a large saucepan. Bring to a boil on medium heat, stirring often. Boil, again stirring often, for about one hour and fifeen minutes until thickened. A spoonful on a chilled saucer should remain smooth with no watery sign.


Yields: 2 half pints and one small jar


http://www.culinarycafe.com/Sauces-Marin...
Reply:Peach Butter





6 to 8 peaches (fresh)


1/2 c. sugar (to each cup pulp)


1/2 teaspoon nutmeg


1/2 teaspoon cinnamon





Scald, peel and pit peaches. Cook until pulp is thick. Use very little water. Press this mixture through sieve. To each cup of pulp, add 1/2 cup sugar. Cook until thick and clear. Spices may be added: nutmeg and cinnamon; pour into sterilized jars to within 1/2-inch of top of jar. Put on cap; screw band firmly tight. Process in boiling water bath for 10 minutes.
Reply:Peach Butter from the Crockpot Recipe


6 cups unsweetened peaches


3 cups white sugar


1 1/2 cups apricot nectar


2 tablespoons orange juice or lemon juice


1 teaspoon vanilla





4 servings Change size or US/metric


Change to: servings US Metric





4 hours 5 minutes 5 mins prep


Put peaches through food processor.


Mix all ingredients together well and put in crockpot.


Bring to a good boil and then you can put the crockpot on low to keep it boiling.


Cook for 4 hours





Raspberry Peach Butter Recipe





2 1/2 lbs peaches, peeled,pitted and chopped


1 lb raspberries, washed


1 3/4 cups white sugar


1 1/2 tablespoons fresh lemon juice


1/2 teaspoon almond extract





6 cups Change size or US/metric


Change to: cups US Metric





1 hour 40 minutes 10 mins prep


Place peaches and raspberries in a blender or food processor and pulse until smooth-ish.


Pour into a medium stainless steal or enamel pot with the remaining ingredients.


Bring to a boil over medium heat, stirring frequently.


As the mixture thickens be prepared to stir constantly to prevent scorching.


After abour 1 1/2 hours test butter on a frozen plate.


If no watery ring appears fill two 1/2 pint jars and 1 small jar, leaving 1/4 inch head space.


Process in a Boiling Water Bath for 15 minutes at altitudes up to 1000 feet



affiliate

Does anyone have an awesome Peach Cobbler recipe NOT on the Internet? Traditional/Passed Down/Home?

I%26#039;m looking fo an outstanding peach cobbler recipe. My boyfriend favorite dessert is a good ole souther peach cobbler. Tonight we%26#039;re goin%26#039; over to our friend house, who are about twice are age and always welcome us in and the neighboorhood is all their friends-- their down south workin folk, the wife has MS and the husband is a power and light lineman, and they always make ME feel so at home and accept me, and he introduced me to them. She%26#039;s an amazing cook and even though I have an eating disoder that I struggle with, yet I always feel comfortable there. I bake better than I cook, so I like to bring something, so I bring a dessert I%26#039;m going to the farmers market today and last time at the grocer saw some spectacular peaches, so I figure they%26#039;re coming into season. So I%26#039;m looking for REAL Peach Cobbler recipe that%26#039;s tried and true, original, and really worth the fresh ingredients and time...I can find a lot online and books obviously but everyone has those...

Does anyone have an awesome Peach Cobbler recipe NOT on the Internet? Traditional/Passed Down/Home?
In this recipe you can use either fresh or canned peaches. If using fresh, peel and slice peaches. Make a simple syrup, 1 cup sugar and 3/4 cup water mixed together in a sauce pan. Bring to a boil, add fresh peaches, stir to coat and turn off heat. Allow the peaches to stay in the syrup until you are ready to use them. If using canned use one large can of sliced peaches in syrup (not water).





Here%26#039;s the recipe:


1 cup milk


1 cup flour


1 cup sugar


1 stick butter


dash of cinnamon


peaches...either one large can or 2 1/2 cups fresh sliced in syrup.





Mix milk, flour, sugar and cinnamon together in bowl. In dutch oven or large baking dish melt the one stick of butter. Once that is melted, pour the milk mixture on top of it. DO NOT STIR. Add your peaches, including syrup, on top of that, and once again do NOT stir. Now just bake in oven until your crust is golden brown. Bake at 350*, and it usually takes 30 to 45 minutes, depending on your oven. This is the recipe my Grandma passed down to me. We are from Louisiana by the way.





Also this recipe is very easy to adjust. If you have a lot of peaches (fresh) you can make it a larger cobbler by adding additional milk, flour, sugar. All you have to do is keep those three ingredients same amount. Add one additional tablespoon of butter per each half cup of additional ingredients.





I hope this helps. Any questions or problems, just email me.


Enjoy
Reply:This recipe has been passed down in my family for years!





2 cups sugar (divided use)


3 cups peaches, sliced


1 stick margarine


1 ½ teaspoons baking powder


1 cup flour


¾ cup milk


Salt to taste


Cinnamon to taste





Preheat oven to 350 F.





Sprinkle 1 cup sugar over peaches; mix well and set aside. Melt margarine in 9x11-inch baking pan. Mix remaining cup of sugar with baking powder and flour. Mix in milk, and pour over melted margarine. Place peaches on top of batter; do not stir. Bake for 1 hour. Makes 8 servings.



super nanny

Quicka and easy peach cobbler recipe?

we have a couple peach trees and the peaches are going to start rotting and i would like to make a cobbler with fresh peaches. so if anyone has a good simple recipe please share. thanks a bunch

Quicka and easy peach cobbler recipe?
Here%26#039;s one that our family does, but using canned peaches. It%26#039;s super easy, although I%26#039;m not certain how the fresh peaches would translate (honestly, I can%26#039;t get ripe peaches at the grocery stores, so I%26#039;ve kinda given up trying).





Pour two large cans of sliced peaches into a 9 x 13 baking dish





In a separate bowl, cut 1 stick of butter into one package of dry yellow cake mix.


Sprinkle this mixture onto the peaches.


Bake at 350 until the topping is golden brown - usually 45 minutes to an hour.





FYI, this recipe also works really well if you substitute the peaches for pumpkin custard, just like you%26#039;d make for pie.
Reply:You will never want peach cobbler again after you eat these!! It%26#039;s the best I have ever eaten!!





Easy Peach Dumplings


2 cans crescent rolls


sliced peaches -canned or fresh ( fresh are the best)


1 cup butter,melted


2 cups sugar ( if fresh are used 1 if canned are used)


1 can sprite


cinnamon(optional)





Place two slices of peach on crescent roll and roll up from wide end..Place in 9x13 pan.Take melted butter mix sugar ( cinnamon if using ) heat in microwave for 1 1/2 minutes.Pour butter and sprite over rolls and bake at 350 for 45 minutes or until brown.
Reply:peach pie with blue berrys jam
Reply:%26quot;Peach Crinkle%26quot;





Sliced peaches


1 tsp. grated lemon rind


1 (9 0z) package piecrust mix


2/3 cup firmly packed light brown sugar


1/4 cup butter or margarine


Vanilla ice cream





Put peaches in a lightly greased 12x8x2 inch baking dish. Sprinkle with lemon rind. Combine pie crust mix and brown sugar--sprinkle over rind. Dot with butter.


BAKE at 425F for 15 to 20 minutes. Serve with ice cream.


6 to 8 servings.
Reply:PEACH COBBLER ( QUICK AND EASY)





INGREDIENTS:


1 stick (1/2 cup) butter


3/4 cup sugar


3/4 cup milk


1 teaspoon vanilla extract


1 cup self-rising flour


2 cups fresh sliced peaches


PREPARATION:


Melt butter in a shallow 2-quart baking dish. Mix together flour, sugar, vanilla, and milk to make a batter; pour over the hot melted butter. Do not stir. Arrange peaches evenly over the top.





BAKE AT 400%26#039; FOR 40-50 MIN OR UNTILL BROWN.
Reply:Slice peaches over a stick of melted butter in a baking pan. Sprinkle heavily with sugar and cinnamon. Cover with store bought pie crust either cut in strips or in one piece being sure to seal edges to the pan sides. Pour enough cream or milk over the pie crust to dampen and then sprinkle crust with sugar and cinnamon. Bake at 350 until crust is lightly browned and peaches are bubbly. Serve with vanilla ice cream.



dry skin care

Easy Peach Torte??

I need a recipe for Peach torte. I have been told that you can use cream cheese, Cool whip and orange juice. I want to use fresh peaches, not canned. also I am allergic to nuts

Easy Peach Torte??
INGREDIENTS


1/2 cup butter


1/3 cup white sugar


3/4 cup all-purpose flour


2/3 cup chopped pecans ( leave them out )


1/2 teaspoon vanilla extract





1 (8 ounce) package cream cheese


1 egg


1/4 teaspoon almond extract


1/4 cup white sugar


1/2 teaspoon vanilla extract


1 (28 ounce) can peach slices, drained ( look up how to cook them down to make them soft)


1/2 teaspoon ground cinnamon


DIRECTIONS


Preheat oven to 450 degrees F (230 degrees C).


To make the crust, mix butter, 1/3 cup sugar, flour, pecans and 1/2 teaspoon vanilla extract in a bowl. Press into the bottom of a 10-inch pie plate.


Bake the crust in preheated oven for 5 minutes. Remove and allow to cool.


Meanwhile, beat the cream cheese, egg, almond extract, 1/4 cup sugar, and 1/2 teaspoon vanilla extract in a bowl until smooth. Gently fold the peach slices into the cream cheese mixture. Spread the filling over the cooled crust. Sprinkle the cinnamon over the top.


Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue to cook for 20 to 25 minutes more.
Reply:http://www.grouprecipes.com/sr/16392/pea...





http://www.cooks.com/rec/view/0,1613,128...



online payday loans

Is peaches ok for a peach colored hamster?

cuz i got a new peach hammie

Is peaches ok for a peach colored hamster?
aww of course
Reply:Sounds cute!!


You should call your hamster that unless he likes to attack people... If it does than you should call it something else!!


lol


Sorry if I didn%26#039;t help much
Reply:Sounds like an excellent name - go for it!
Reply:Yes, that is so cute.
Reply:nice
Reply:OMG!!





i used to have a hamster and she was peach colored and her name was PEACHES omg!! that so weird!! no lie!! yea, it is a good name!
Reply:of course, do what you want
Reply:yep go right ahead...but as your mother first
Reply:its not orginal but if you dont care go for it
Reply:that would be ok since it is peach colored, but it%26#039;s your pet so you can name it w/e you want.
Reply:It%26#039;s a bit unoriginal. But it is your pet, so name him what you want to.
Reply:IT%26#039;S OK NAME IT WHATEVER YOU WANT IT%26#039;S YOUR BABY RIGHT?
Reply:It sounds okay.



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