#3885 - Raspberry Peach Pie

(by Shirley McNevich)

4 cups fresh peach slices
1 cup fresh raspberries
1/2 to 3/4 cup white sugar (your choice of amount; if raspberries are sour use 3/4 cup white sugar; if raspberries are sweet only use 1/2 cup white sugar)
3 TBSP flour
1 tsp. cinnamon
2 - unbaked 9" pie crust doughs
turbinado sugar (for sprinkling)
butter

Wash the peach slices and raspberries, then drain them well. In a large bowl add drained peaches/raspberries, white sugar, flour and cinnamon--toss to coat. Spray a 9" pie plate with Pam, insert one of the pie doughs, flute the edges, and spray the inside of the pie dough with Pam. Spread the peach/berry mixture into the pie dough. Dot the peach/berry mixture with butter. Add second pie dough to the top, making sure the two doughs are sealed. Use a sharp knife to cut slits in the top pie dough. Spray the top pie dough with Pam. Sprinkle turbinado sugar over the top pie dough. Place the pie plate on a cookie sheet (to catch drips). Bake at 400 degrees 45-50 minutes or until golden brown. Cool to room temperature before cutting.

#3883 - Vanilla Peach Pie

(by Shirley McNevich)

3/4 cup white sugar
1/3 cup softened butter
1/3 cup flour
1 egg
1 TBSP vanilla
4 cups fresh peach slices (pit, skin and slice peaches before measuring)
1 - 9" unbaked pie crust dough

After measuring the peach slices, drain them well. Grease a 9" pie plate, insert the dough, flute the edges and spray the inside of the dough with Pam. Spread drained peach slices in the dough. In a mixer add white sugar and butter--beat. Add egg, flour and vanilla--beat. Spread the mixture evenly over the peaches. Bake at 350 degrees 45-60 minutes. Cool completely before cutting and serving. Optional: sprinkle cinnamon over the top before baking.

#3284 - Ginger Ale Jell-O

(by Shirley McNevich)

1 - 3oz. box orange Jell-O
1 1/2 cups boiling water
1 cup sliced fresh peaches
1/2 cup ginger ale soda
Cool Whip

In a bowl add orange Jell-O powder and boiling water--stir until dissolved. Add peaches--stir. Cool to room temperature, then refrigerate until slightly thickened. Remove from refrigerator--add ginger ale--stir well. Pour mixture into glass serving bowl and refrigerate until firm. Spread Cool Whip over the whole top before serving.

#2880 - Blueberry Peach Cobbler

(by Shirley McNevich)

3 cups fresh blueberries
3 cups fresh peach slices
2 cups flour
1/2 cup white sugar
4 tsp. baking powder
1 tsp. salt
1 cup cold butter (cut into pieces)
1 cup milk
Topping: 2/3 cup white sugar; 1/4 cup cornstarch; 1 1/2 cups boiling water

Grease a 9 x 13 glass baking dish. Spread the blueberries and peach slices all over the bottom of the dish. In a bowl add flour, 1/2 cup white sugar, baking powder and salt--stir to mix. Add the cold butter pieces--mix with a pastry blender to make crumbs. Add the milk to the crumb mixture--stir well. Spoon the whole mixture over the blueberries and peaches. In a separate bowl add the 2/3 cup white sugar and cornstarch--stir to mix. Sprinkle the white sugar mixture all over the top of the batter. SLOWLY pour the boiling water evenly over the whole top. Bake at 350 degrees for 40-45 minutes or until golden brown.

#2860 - Quick Peach Cobbler

(by Sue Sheaffer - friend)

1/2 cup butter (melted)
2 cups white sugar
1 TBSP baking powder
1 1/2 cups milk
2 cups flour
peeled, pitted and sliced fresh peaches (your choice of amount)

In a 9 x 13 glass baking dish spread the melted butter over the bottom of the dish. In a bowl add white sugar, baking powder and milk--stir to mix. Slowly add flour while stirring--stir to mix. Fill the bottom of the baking dish evenly with the flour mixture. Place sliced peaches all over the flour mixture. Bake at 325 degrees until golden brown.

#2305 - Peach Smoothie

(by Shirley McNevich)

2 cups peach nectar
2 cups plain yogurt
1 peach (peeled, pitted and sliced)
6 whole strawberries
2 tsp. white sugar

In a blender add peach slices and strawberries--blend on "chop" setting until mixture is in small pieces. Add yogurt, peach nectar and white sugar--blend on high speed on the "blend" setting until smooth.

#2080 - Peach Cheesecake

(by Shirley McNevich)

2 cups graham cracker crumbs
6 TBSP Parkay margarine (melted)
1 cup white sugar
4 - 8oz. Philadelphia cream cheese (softened)
1 - 3.5oz. box peach flavor Jell-O gelatin
2 fresh peaches (washed, peeled, pitted and chopped)
1 - 8oz. Cool Whip (thawed)

In a bowl add graham cracker crumbs, melted margarine and 1/4 cup white sugar--stir. Press mixture into the bottom of a greased 9 x 13 glass baking dish. Refrigerate crust until cold. In a mixer add cream cheese and 3/4 cup white sugar--beat. Add dry peach Jell-O mix--beat well. Remove bowl from mixer--add Cool Whip and chopped peaches--stir with a spoon until mixed. Pour batter into cold graham cracker crust. Refrugerate overnight.

#586 - Peach Jelly

(by Shirley McNevich)

5 cups peeled and sliced fresh peaches
7 cups white sugar
2 - 16oz. cans Dole crushed pineapple (DO NOT DRAIN)
2 - 3oz. boxes peach Jell-O

In a large saucepan, add all ingredients EXCEPT the Jell-O. Stir and cook on medium heat for 25 minutes--stir occasionally while cooking. Remove from stove and stir in the Jell-O mixes. Let it cool slightly, then scoop into freezer containers--don't put lids on until completely cooled. Place lids on the containers and let them sit at room temperature for 24 hours. Label the lids and store in the freezer. When you're ready to use it, take out one container at a time and place in refrigerator overnight to thaw.