#3550 - Blueberry Peach Cake

(by Shirley McNevich)

Batter: 4 TBSP softened butter; 3/4 cup white sugar; 1 egg; 1 tsp. vanilla; 1 1/2 tsp. baking powder; 1/2 tsp. salt; 1/4 tsp. nutmeg; 2 cups flour; 1/2 cup milk

Filling: 1 cup fresh blueberries; 1 cup sliced fresh peaches (peeled before slicing)

Crumble Topping: 4 TBSP cold butter (cut into small pieces); 1/4 cup Domino's dark brown sugar; 1/2 cup flour; 1 tsp. cinnamon; 1/2 tsp. vanilla; a pinch of salt

Batter: in a mixer add softened butter and white sugar--beat. Add egg and vanilla--beat. Add baking powder, salt, nutmeg and milk--beat. Slowly add flour--beat. Spread 1/2 of the batter into a greased 9" cake pan. Evenly place the peach slices over the batter. Add the blueberries to the remaining batter--stir. With a large spoon, scoop the blueberry batter carefully over the peaches (you won't have enough to cover everywhere--that's ok). Topping: in a bowl add the cold butter pieces, brown sugar, flour, cinnamon, vanilla and salt--mix with a pastry blender to make crumbs. Sprinkle the crumb topping evenly over the top of the whole cake. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness. Cool completely. Serve with good quality vanilla ice cream.

#3533 - Peach Cobbler Dump Cake

(by Shirley McNevich)

1 - 29oz. can peaches (drain but save the syrup)1 - 6oz. box peach Jell-O
1 - box Duncan Hines yellow cake mix
1/2 cup cold butter
1/2 cup water
1 cup reserved peach syrup

Grease a 9 x 13 cake pan and spread the peaches evenly over the bottom of the pan. Sprinkle the peach Jell-O powder evenly over the peaches. Sprinkle the yellow cake mix powder evenly over the whole thing. Cut the butter into small pieces and arrange them evenly over the top. In a bowl add the water and the reserved peach syrup--stir to mix. CAREFULLY pour the peach syrup mixture evenly over the whole top. Bake at 350 degrees for 55-60 minutes or until top is browned.

#3141 - Peach Pineapple Whip

(by Shirley McNevich)

1 - 3oz. box lemon Jell-O
1 tsp. Knox gelatin powder
1 TBSP water
3 large peach halves (drained and chopped)
1 - 20oz. can Dole crushed pineapple (drained)
1 cup whipped cream OR Cool Whip
1 small jar maraschino cherries (drained and chopped)

Mix lemon Jell-O according to box directions. In a small cup mix 1 TBSP water with the 1 tsp. gelatin powder--stir to mix. Add the gelatin mixture to the hot Jell-O--stir until mixed. Cool to room temperature, then refrigerate until it starts to gel. Once it starts to gel, add the lemon Jell-O mixture to the mixer--beat until foamy. Remove from mixer--add chopped peaches, crushed pineapple and chopped cherries. Add whipped cream--stir until mixed. Pour the mixture into a serving dish and refrigerate until cold.

#2503 - Easy Peach Jam

(by Shirley McNevich)

2 1/4 lbs. fresh ripe peaches (washed, peeled, pitted, sliced and mashed with a potato masher)
5 1/2 cups white sugar
1 cup Kayro lite corn syrup
1 tsp. ascorbic acid crystals
2 - 3oz. pouches liquid fruit pectin
1/3 cup lemon juice

Measure out 2 3/4 cups of the mashed peaches--pour them in a large bowl. Add white sugar--stir to mix. Add corn syrup and ascorbic acid crystals--stir well. Let the mixture stand for 10 minutes. In a bowl add fruit pectin and lemon juice--stir well. Add pectin mixture to peach mixture--stir very hard for 3 minutes. Ladle the mixture into 1/2 pint plastic freezer containers (leaving 1/2" empty at the top). Press the lids on the containers. Let them sit on the counter overnight. Place 1 container in the refrigerator for use now--place the rest of them in the freezer. The jam in the refrigerator will last 3 weeks. The jam in the freezer will last 1 year. When the jam in the refrigerator runs out, take one out of the freezer and place it in the refrigerator.

#1857 - Cake Mix Peach Crisp

(by Shirley McNevich)

6 fresh peaches (washed, peeled, and sliced)
1/4 cup water
2 TBSP flour
1/2 cup white sugar
1/2 cup Domino's dark brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
3 TBSP Parkay margarine + 1 stick Parkay margarine (melted)
1 box Duncan Hines white OR yellow cake mix
1/2 cup chopped nuts

In a saucepan add 3 TBSP Parkay, the water and the sliced peaches--cook/stir over low heat for 5 minutes or until peaches are tender. Remove from heat--add flour, white sugar, brown sugar, cinnamon and nutmeg--stir. Pour the mixture into the bottom of a greased 9 x 13 glass baking dish. Sprinkle the dry cake mix evenly over the top. Drizzle the melted margarine over the top of the cake mix. Sprinkle the chopped nuts over the top. Bake at 350 degrees for 25 minutes or until topping is golden brown.

#1014 - Creamy Peach Pie

(by Shirley McNevich)

48 Nilla wafers
1/3 cup butter (melted)
3/4 cup boiling water
1 - 3.75oz. box orange Jell-O
2 cups ice cubes
1 1/2 cups Cool Whip (thawed)
2 whole peaches

Place nilla wafers in a Ziploc bag and crush with a rolling pin. In a bowl add crushed wafers, melted butter--stir. Press wafer mixture into the bottom and sides of a 9" pie plate--set aside. In a bowl add Jell-O powder and boiling water--stir until dissolved. Add the ice cubes--stir until it starts to thicken. Use a spoon to take out any unmelted ice cubes. Add Cool Whip to the Jell-O mixture--stir. Wash, peel and cut the peaches into small pieces--put the peach pieces in a strainer to remove any water--add peach pieces to Jell-O mixture--stir. Refrigerate the Jell-O mixture for 20-30 minutes until it is thick. Remove Jell-O mixture from refrigerator and spoon it into the nilla wafer crust. Refrigerate overnight.

#794 - Fruitcake Dessert

(by Jane Berry - friend)

1 quart fruit pieces (peaches, cherries or blueberries--or a mix of the three)
2 eggs
1 1/3 cups white sugar
1/2 tsp. cinnamon
1/2 cup water
1 tsp. vanilla
1 cup flour
2 TBSP softened butter
1 tsp. baking powder
1/4 tsp. salt

Grease a large casserole dish. Separate the eggs, then beat the egg whites until stiff--set aside. Place fruit pieces on the bottom of the casserole dish. Sprinkle the 1/3 cup white sugar on the fruit. Sprinkle the cinnamon on top of the white sugar. In a mixer, add egg yolks, 1 cup white sugar, water, vanilla, butter, flour, baking powder, and salt--beat until mixed well. Remove bowl from mixer and fold in the beaten egg whites. Pour entire mixture on top of the fruit in the casserole dish. Bake at 350 degrees for 1 hour.

#271 - Easy Cobbler

(by Shirley McNevich)

1/4 cup Parkay margarine (softened)
4 cups peaches, nectarines or apples (peeled and sliced)
1/2 cup white sugar
1 TBSP + 2/3 cup Bisquick
1/2 tsp. ground cinnamon
2 TBSP firmly packed Domino's dark brown sugar
2 TBSP milk

In a 2 qt. baking dish sprayed with Pam, add fruit, then sprinkle white sugar, 1 TBSP Bisquick and cinnamon over the top of the fruit. In a medium bowl, mix 2/3 cup Bisquick with brown sugar, then stir in the Parkay (mix as you would mix pie dough)--mix until crumbly and the crumbs are the size of a pea. Stir in the milk until batter is moistened. Drop the batter by spoonsful over the top of the fruit. Bake at 400 degrees for 30 minutes or until inserted toothpick comes out clean. Let stand 5 minutes before serving.

#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.

#107 - Peach Kuchen

(by Hannah Garman - friend)

1/2 cup butter
2 cups flour
1/4 tsp. baking powder
1 tsp. cinnamon
1 cup white sugar
2 egg yolks
1 cup sour cream
1 large can peaches (halved)

In a small bowl, add butter, flour, baking powder, and 3 TBSP sugar out of the cup of sugar. Add the tsp. of cinnamon to the remainder of the cup of sugar and stir it up--save the rest of the sugar for later. Mix by hand. Pat the mixture in the bottom of an 8 x 8 x 2 glass or aluminum baking pan. Spread peach halves over the top. Pour the sugar/cinnamon over the top of the peaches. Pre-heat oven to 400 degrees. Bake for 15 minutes. While it's baking, beat the 2 egg yolks by hand and mix in the sour cream. After 15 minutes, remove from oven and pour the egg yolk/sour cream mix over the top. Return to oven and bake for 30 additional minutes. Let it cool and then refrigerate.