#3897 - Open Face Fruit Pie

(by Shirley McNevich)

1 refrigerated pie crust dough
1 1/2 peaches (peeled and sliced)
1/2 pint fresh strawberries (cleaned and sliced)
1/4 pint fresh blueberries
2 TBSP white sugar
3 TBSP flour
3 TBSP turbinado sugar + extra
1 egg white

Grease a cookie sheet. Spread the pie crust dough on the center of the cookie sheet. Spray the top of the pie dough with Pam. In a bowl add peach slices, sliced strawberries and blueberries--toss to mix. Let the fruit sit for 20 minutes, then drain off any liquid. Add the white sugar and flour to the fruit--toss to coat. Spread all of the fruit over the pie crust, leaving a 1" border all the way around with no fruit. Start folding up the edge of the crust over the edge of the fruit and pinch the dough into pleats. Continue all the way around the pie crust. In a bowl add the egg white--beat with a fork. Use a pastry brush to brush the edge of the pie crust with the beaten egg white. Sprinkle the turbinado sugar evenly over the fruit. Bake at 450 degrees 15-20 minutes or until bottom of crust is browned. Cool completely before cutting. Sprinkle more turbinado sugar over the fruit before serving (if you wish).

#2178 - Peach Crunch

(by Shirley McNevich)

4 cups sliced fresh peaches
2 TBSP flour + 1 cup flour
2 cup white sugar
1 tsp. baking powder
1 beaten egg
2 TBSP softened butter
cold butter for dotting
1/4 tsp. salt

In a bowl add sliced peaches, 1 cup white sugar and 2 TBSP flour--mix with a spoon. Pour mixture into a greased 8" square baking dish. Dot cold butter over the top of the mixture. In a bowl add baking powder, beaten egg, 2 TBSP softened butter, 1 cup white sugar, 1 cup flour, and salt--mix to make crumbs. Sprinkle crumb mixture over the top of the peach mixture. Shake the baking dish so the crumbs go down into the peaches. Bake at 350 degrees for 35-40 minutes.

#2064 - Peach Upsidedown Cake

(by Shirley McNevich)

3/4 cup Domino's dark brown sugar (packed)
2 sticks softened butter
1 - 29oz. can sliced peaches (drained)
2 1/4 cups flour
1 TBSP baking powder
2 tsp. cinnamon
1 1/2 cups white sugar
3 eggs
3/4 cup milk
1 1/2 tsp. vanilla

In a saucepan add brown sugar and 1/2 stick of butter--turn heat on low--stir/cook until melted. Grease a 9" springform cheesecake pan. Spread the brown sugar mixture on the bottom of the cake pan. Spread the peaches evenly over the brown sugar mixture. In a mixer add 3 egg whites--beat until stiff and set aside. In a mixer add 1 1/2 sticks of butter and white sugar--beat. Add 3 egg yolks--beat. Add milk and vanilla--beat. Add cinnamon, baking powder and flour--beat. Remove bowl from mixer--add beaten egg whites--stir until mixed. Spread the batter over the peach slices. Bake at 350 degrees for 55-60 minutes or until inserted toothpick comes out clean. Cool for 10 minutes, then flip it upside down on to a cake plate.

#1987 - Fresh Peach Cobbler

(by Shirley McNevich)

1 qt. fresh peach slices (not canned)

2 cups white sugar

2 TBSP + 1/4 cup softened butter

1 cup milk

1 1/2 cups flour

2 tsp. baking powder

Grease a 9 x 13 glass baking dish. Spread the sliced peaches in the bottom of the dish. Sprinkle 1 cup of the white sugar over the top of the peaches. Dot 2 TBSP of butter over the white sugar. In a bowl add 1 cup white sugar, 1/4 cup butter, milk, flour and baking powder--stir until mixed. Spread the milk mixture over the top of the cobbler. Bake at 350 degrees 25-35 minutes or until top is browned and peaches are soft.

#1981 - Peach Pineapple Pie

(by Shirley McNevich)

2 ready-made graham cracker crusts
3 TBSP lemon juice
1 can Eagle brand condensed milk (NOT evaporated)
1 large Cool Whip
1 - 20oz. can Dole crushed pineapple (drained)
1 large can Dole sliced peaches (drained)

In a bowl add lemon juice, Eagle milk, drained crushed pineapple and drained peaches--stir until mixed. Add Cool Whip--stir until mixed. Pour half of the mixture into each of the two graham cracker crusts. Refrigerate overnight.

#1946 - Graham Cracker Peach Squares

(by Shirley McNevich)

1 cup graham cracker crumbs
3 TBSP white sugar
1/4 cup melted butter
1 - 9oz. can sliced peaches (drained but save the juice)
2 - 3oz. boxes peach Jell-O
2 cups boiling water
3/4 cup Breakstone's sour cream
3/4 cup Cool Whip

In a bowl add graham cracker crumbs, white sugar and melted butter--stir. Press the mixture into the bottom of a greased 9" square glass baking dish. In a measuring cup add the drained peach juice--add enough water to make 1 1/2 cups. In a bowl add both boxes of Jell-O and boiling water--stir until dissolved. Add the peach juice mixture to Jell-O mixture--stir. Cool the mixture to room temperature, then refrigerate it until it starts to thicken. Remove mixture from refrigerator--take out 1 1/2 cups of the thickened Jell-O and reserve it (just let it sit on the counter). To the remaining thickened Jell-O add sour cream and Cool Whip--stir. Spoon the sour cream mixture into the prepared crust--refrigerate until set but not firm. Once set, arrange peach slices on top of the sour cream mixture. Pour the 1 1/2 cups of the thickened Jell-O mixture that you reserved earlier over the top of the peaches. Refrgerate overnight.

#1868 - Blueberry Peach Pie

(by Shirley McNevich)

2 cups sliced peaches (washed, peeled and pitted before slicing)
2 cups fresh blueberries (washed and drained)
3/4 to 1 cup white sugar
1/4 cup Domino's dark brown sugar
1/4 cup flour
1 TBSP lemon juice
cinnamon for sprinkling
2 TBSP butter
2 unbaked pie crust doughs

Grease a pie plate--add first pie dough in the bottom of the dish. Spray the inside of the dough with Pam--set aside. In bowl add sliced peaches, blueberries, white sugar, flour and lemon juice--stir until mixed. Pour the peach mixture into the prepared pie dough. Sprinkle the brown sugar evenly over the peach mixture. Sprinkle a little cinnamon over the top of the brown sugar. Dot the top of the brown sugar with small pieces of the butter. Add the second pie dough to the top, seal the edges of the two crusts with Pam, and flute the edges. Puncture holes in the top dough using a sharp knife. Spray the top of the pie dough with Pam and sprinkle a little extra white sugar over the top of the dough. Cover the edges of the pie dough with aluminum foil. Place on a cookie sheet and bake at 375 degrees for 45-50 minutes (remove foil from edges of the pie after it has baked for 35 minutes).

#1387 - Scratch Peach Cobbler

(by Shirley McNevich)

6 cups sliced fresh peaches (peeled)
1 1/3 cups white sugar + 4 TBSP white sugar
4 TBSP flour + 2 cups flour
1 tsp. cinnamon
3 tsp. baking powder
1 tsp. salt
2/3 cup canola oil
2 TBSP milk
2 beaten eggs

Grease a 9 x 13 glass baking dish--set aside. In a bowl add peach slices, 1 1/3 cups white sugar, 4 TBSP flour, and cinnamon--stir until mixed, then spread the mixture evenly into the greased baking dish. In a separate bowl add canola oil, beaten eggs, milk--stir. Add baking powder and salt--stir. Add 4 TBSP white sugar--stir. Add 2 cups flour--stir until mixed. Pour the flour mixture evenly over the peach mixture in the baking dish. Bake at 375 degrees for 30 minutes.

#1235 - Buttermilk Peach Pound Cake

(by Aunt Eileen [Knouse] Carter)

1 - 29oz. can sliced peaches (drained but save the juice)
1 cup butter (room temperature)
2 1/2 cups white sugar
6 eggs (set on counter for 30 minutes before using them)
2 tsp. vanilla
3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup buttermilk

Cut drained peaches into small pieces--set aside. In a mixer add butter and white sugar--beat. Add eggs--beat. Add vanilla, salt and baking soda--beat. Add buttermilk--beat. Add 1/3 cup of the drained peach juice--beat. Slowly add flour--beat. Remove bowl from mixer--add peaches and fold them into the batter with a spoon. Pour batter into a greased bundt cake pan. Bake at 325 degrees for 1 hour to 1 hour 15 minutes or until inserted toothpick comes out clean. Cool 20 minutes, then flip it on to a cake plate. Dust with powdered sugar or glaze as desired.

#597 - Holiday Salad

(by Sandra Noecker - friend)

2 - 3.5oz. boxes Jell-O vanilla instant pudding (dry)
1 - 15oz. can DelMonte sliced peaches (do NOT drain)
1 - 20oz. Dole crushed pineapple (do NOT drain)
1 - 15oz. can mandarin oranges (do NOT drain)

In a large bowl add the undrained peaches, undrained crushed pineapple, and undrained mandarin oranges. Pour both boxes of dry vanilla instant pudding over the fruit--stir with a spoon until mixed. Refrigerate for 4 hours before serving.

#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.

#578 - Fresh Peach Pie

(by Shirley McNevich)

3/4 cups white sugar
3 TBSP flour
1/4 tsp. cinnamon
1/4 tsp. salt
5 cups sliced fresh peaches
2 TBSP butter
2 - 9" ready-made or homemade pie crusts (unbaked)
1 egg white (beaten)

Preheat oven to 400 degrees. Spray inside of a 9" pie plate with Pam cooking spray. Place one crust into the pie plate and spray inside of crust with Pam also. In a bowl add white sugar, flour, cinnamon, salt--stir well. Add sliced peaches to the mixture and stir lightly. Pour peach mixture into the pie crust and dot with 2 TBSP butter. Add top crust, use Pam or water to seal while crimping the edges of the pie doughs together. Use a sharp knife to poke holes through the top crust all the way to the bottom of the pie for air. Use the same knife to make a dime-sized hole right in the center of the pie. Beat the egg white and brush the egg white all over the top crust. Sprinkle a tsp. or two of white sugar over the top of the crust. Place pie on a cookie sheet and bake at 400 degrees for 40-45 minutes or until crust is golden brown. You can cover crust edges with foil and remove foil when there is 10 minutes left of baking--this keeps the edges from burning.

#527 - Fruity Jell-O

(by Shirley McNevich)

1 - 6oz. box Jell-O (any flavor)
1 - 29oz. can sliced peaches OR sliced pears OR Dole fruit cocktail OR Dole pineapple chunks
1 - 8oz. Cool Whip (thawed)

Make Jell-O according to box directions. Cool Jell-O on the counter until it's cool to the touch. Drain the fruit, add the fruit to the Jell-O--stir to mix. Refrigerate until it sets, then add Cool Whip on the entire top. Keep refrigerated.

#516 - Peach Muffins

(by Shirley McNevich)

1 1/2 cups flour
1 cup white sugar
3/4 tsp. salt
1/2 tsp. baking soda
1/8 tsp. cinnamon
2 eggs
1/2 cup canola oil
1/2 tsp. vanilla
1 - 15oz. can sliced peaches (drained and chopped into small pieces)

In a bowl add flour, white sugar, salt, baking soda and cinnamon--stir. In a separate bowl add eggs, canola oil and vanilla--beat then stir. Pour egg mixture into dry ingredients and stir just until moistened (makes a thick batter). Fold the peach pieces into the batter. Fill muffin tins with cupcake liners, then spoon batter into each one to 2/3 full. Bake at 350 degrees for 25-30 minutes. Cool in muffin tins for 5 minutes before removing.

#488 - Peach Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
4 TBSP melted butter
1/3 cup Domino's dark brown sugar
1 - 16oz. can sliced peaches (drained)

In a mixer, prepare cake batter according to box directions. In a small bowl using a spoon, mix melted butter and brown sugar, then press the brown sugar mixture evenly on the bottom of a 9 x 13 cake pan. Arrange peach slices evenly over the brown sugar mixture in the cake pan. Pour the cake batter over the peaches. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness. Optional--when cake is cooled, top with Cool Whip.

#472 - Crusty Peach Pudding

(by Shirley McNevich)

4 cups sliced canned peaches
2 TBSP cornstarch
1 TBSP butter
1 tsp. vanilla
1/2 tsp. baking powder
1/2 cup milk
1/4 cup white sugar
1/2 tsp. cinnamon
1/2 cup white sugar
1 beaten egg
1 cup flour
1 tsp. lemon juice
Domino's powdered sugar for dusting

Grease a 9 x 13 cake pan. In a bowl using a spoon, stir the sliced peaches, 1/4 cup white sugar, cornstarch and cinnamon. Scoop the peach mixture evenly on the bottom of the cake pan, cover the cake pan with foil and bake at 350 degrees for 20 minutes. While baking, in a mixer combine butter, 1/2 cup white sugar, vanilla, egg and lemon juice--beat. Add the flour, baking powder and milk--beat until smooth. Remove cake from oven and while still warm, spread the batter evenly over the top of the cake. Throw foil away. Return to oven and bake at 350 degrees for 20-25 minutes longer until lightly browned. Cool completely, then dust the top with powdered sugar.