#1819 - Peach Frosting

(by Shirley McNevich)

1 ripe peach (washed, peeled, pitted and sliced in half)
1 1/2 TBSP softened butter
1 1/2 cups Domino's powdered sugar
1 tsp. vanilla

Place 1/2 of the ripened peach in a bowl--mash it with a potato masher until well mashed. In a mixer add butter, powdered sugar and vanilla--beat until creamy. Add 2 TBSP of the mashed peach--beat. If frosting is too thick, add a little more mashed peach and beat again. If frosting is too thin, add a little more powdered sugar and beat again. Once you have the correct consistency, beat on high for 2 minutes.

#220 - Peach Cobbler

(by Shirley McNevich)

1 cup Bisquick
1 TBSP softened butter
1/2 cup Domino's brown sugar
1/4 tsp. cinnamon
1/3 cup milk
1 can DelMonte sliced peaches (cut in bite sized pieces--do not drain)

By hand using a fork, mix Bisquick, butter, brown sugar, cinamon until crumbly. Add the milk and stir with a spoon until smooth. Grease an 8 x 8 x 2 baking dish. Spread batter evenly on the bottom. Pour the pieces of peaches and the juice over the top of the batter. Bake at 400 degrees for 30-35 minutes. You can eat it hot or let it cool first. Serve with vanilla ice cream.

#176 - Peach Pudding

(by Harriet Betz - friend)

4-5 fresh or canned whole peaches, sliced
1 cup white sugar
2 TBSP butter
1 egg
1/2 cup milk
1 cup flour
1 tsp. baking powder

Grease a glass baking dish (8x8x2"). Slice peaches, drain them, and arrange them to cover the bottom of the dish. In a bowl, add flour, sugar and butter and mix with your hands until crumbly. In a separate bowl, add the milk and egg--beat well by hand. Add the baking powder to the flour mixture, and stir in the egg/milk mixture with the flour mixture. Mix well. Pour the batter over the top of the peaches. Bake at 350 degrees for 40 minutes or until nice and brown.