Author - Teresa Miller

Peach Molasses Cookies
Submitted By: Jacquelyn Hert

1/2 cup sugar
1/2 cup sour milk
1 egg
1/2 tsp. cinnamon
1 1/2 tsp. baking soda
2 1/2 cup flour
1/2 cup shortening
1 tsp. ginger
1/2 cup molasses
1/2 tsp. salt
1 cup mashed peaches
Cream first six ingredients together in large mixing bowl, add next five ingredients to creamed mixture. Batter will be moist and stiff. Drop onto cookie sheet. Bake at 350 degrees for 10-12 minutes. Yield three dozen. Frost with your favorite cream cheese frosting (optional).

Peachy Colada Cake
Submitted By: Lisa Heaton

Cake:
1 pkg. white cake
4 eggs
1 cup flaked coconut
1 1/4 cup water
1 sm. pkg. coconut instant pudding
1/3 cup Malibu rum
1/4 cup vegetable oil
Frosting:

8 oz. Cool Whip
1/3 cup Malibu rum
1 sm. package vanilla instant pudding
1 – 20 oz can peaches

Mix all cake ingredients together. Pour into two 8 inch cake pans (greased). Bake at 350 degrees for 30 minutes. Let cool. Frosting: Crush 1 cup canned peaches then combine with Cool Whip, rum and pudding. Dice up 1/2 cup canned peaches, set aside. Frost first layer of cake, place diced peaches on top. Place second layer of cake on top of that then frost. Decorate cake with remaining peaches. Cover cake and place in refrigerator.

Peach Bars
Submitted By: Barbara Fay

1 1/2 cup flour
1 tsp. baking powder
1 1/2 cup oatmeal
3/4 cup butter
1 cup light brown sugar
12 oz peach jam

Mix dry ingredients with butter until it is like coarse meal.

Pat 2/3 of this mixture into well greased 9 x 13 inch pan.

Cover with peach jam at room temperature.

Cover with remaining crumbs.

Bake for 40 minutes at 350 degrees.

Cut into bars while warm. This can be made 3-4 days ahead of time.

Peach Angel Tunnel Cake Recipe
Submitted By: Cecelia Drake

1 – 20 oz prepared angel food cake or your favorite scratch recipe
3/4 cup sliced natural almonds
6 peaches pitted, peeled and coarsely chopped
1 – 8 oz Cool Whip with 1/2 tsp. almond extract added
Fresh peach wedge and fresh mint (optional)

Place cake on platter. In skillet over medium high heat, cook almonds stirring frequently until toasted, 1-2 minutes. Blend Cool Whip and almond extract. Transfer 1 1/2 cups Cool Whip to a separate bowl, fold in chopped peaches and set aside. Cut 1 inch horizontal from top of cake, set aside. Using small knife, cut tunnel in cake 1/2 inch from inside and outside edges, pull out cake from center, reserve cake pieces for another use. Fill tunnel with reserved peach and Cool Whip. Replace top of cake with remaining Cook Whip, press toasted almonds into sides of cake. Garnish with peaches and mix if desired.

Peach Upside-Down Cake Recipe
Submitted By: Barbara Adams

2/3 cup margarine, melted
1 cup brown sugar
2 cans peach halves (29 oz)
1/2 cup shredded coconut
4 eggs
1 1/3 cup white sugar
1 tsp. almond extract
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt

Pour melted margarine in baking pan then sprinkle with brown sugar. Drain peaches reserving 12 Tbsp. of syrup. Arrange peach halves cut side down, in a single layer over sugar. Sprinkle coconut around peaches, set aside. In a mixing bowl, beat the egg until thick and lemon colored. Gradually beat in sugar. Add extract and reserved syrup. Combine flour, baking powder, and salt, add to egg mixture, mix well. Pour over peaches. Bake at 350 degrees for 50 or 60 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes, invert on a serving plate, best served when warm.

Peach Kuchen Recipe
Submitted By: Wanda Zurek

1 cup flour
1/4 cup sugar
1 tsp. baking powder
1/3 cup shortening
1 egg
1/4 cup milk

Topping:

4 cups sliced peaches
3/4 cup sugar
1/4 cup flour
1/2 tsp. cinnamon
4 Tbsp. butter

Mix together flour, sugar, and baking powder, then add shortening, milk and egg. Mix well. Pour mix into a greased 8 x 8 inch pan, arrange sliced peaches, sprinkle with sugar, flour and cinnamon, then top with melted butter. Bake at 350 degrees for 40 minutes.

Peach Nut Bread Recipe
Submitted By: Mary Wendzel

1 1/4 cup sugar
1/4 cup mayonnaise
2 eggs
1 cup mashed, fresh or canned peaches
2 cups flour (well strained)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. vanilla
1 cup chopped nits

Grease and flour two 5 x 9 inch loaf pans. Cream sugar and mayonnaise, add eggs, mix thoroughly. Add mashed peaches, mix well. Add flour, cinnamon, baking powder and soda, mix well. Add vanilla and chopped nuts, stir until well blended. pour into two well greased and floured 5 x 9 pans. Bake in a 325 degree oven for 1 hour. Cool bread in pan 5 minutes before removing from pan.

Peach Oatmeal Coffee Cake Recipe
Submitted By: Amanda Perry

Oat – Streusel Topping:

2 Tbsp. firm stick margarine or butter
1/4 cup all purpose flour
2 Tbsp. packed brown sugar
1/2 tsp. ground cinnamon
1/4 cup quick cooking or old fashioned oats

Coffee Cake:

1 3/4 cups flour
1 cup packed brown sugar
3/4 cup oats
1/2 cup stick margarine, softened
1 cup buttermilk
3 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground nutmeg
1 egg
1 1/2 cup chopped peaches

Heat oven to 350 degrees. Grease bottom and sides of square pan, 9 x 9 x 2 inches with shortening. Prepare oat-streusel topping, set aside. Beat remaining ingredients except peaches in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in peaches. Spread batter in pan. Sprinkle with topping. Bake 50-55 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack or serve warm.

Peach Cinnamon Rolls Recipe
Submitted By: Debra Pena

Dough:

1 cup of milk, scalded
1/4 cup of sugar
1/4 cup of shortening
1 tsp. of salt
3 1/2 cups of self rising all purpose flour
1 egg

Filling:

1/2 cup of sugar
2 Tbsp. of cinnamon
1/2 cup of melted butter
1 cup of raisins
2 cups of peach chunks

Topping:

1 can cream cheese frosting

Combine in a bowl scalded milk, sugar, shortening, salt, flour, and egg. Mix well then roll out on a flat floured surface into an 8 by 16 rectangle. Place and sprinkle all the filling ingredients over the dough. Roll dough and filling ingredients up in a jelly roll shape. Cut roll into 1 1/2″ slices, lay on ungreased cookie sheet, then bake at 375 degrees for about 20 minutes. Cool and frost with a cream cheese frosting.

Peach Swirl Breakfast Rolls Recipe
Submitted By: Brenda McCaun

1 can refrigerated crescent rolls
Peach jam or marmalade
1/4 cup chopped nuts – pecans or walnuts
2 heaping Tbsp. sour cream
1/4 cup flaked coconut
2 Tbsp. melted butter
1/4 tsp. cinnamon

Icing:

1 cup sifted powdered sugar
1 1/2 Tbsp. fresh peach puree

Spread one can of rolls out on lightly floured board and work them into a rectangle about 1/4 inch thick. (Do not separate rolls). Brush with melted butter. Spread on sour cream, then spread on jam or marmalade. Sprinkle with nuts and coconut. Sprinkle on a small amount of cinnamon. Roll up jelly roll fashion beginning with the long side of the dough. Cut into nine equal slices. Place swirls in buttered dish, cut side down. Dot lightly with butter, if desired. Bake at 450 degrees for 20 minutes. Ice with peach glaze, mix 1 cut sifted powdered sugar with 1 1/2 tablespoons fresh peach puree until smooth and drizzle over baked swirls. Top with any left over chopped pecans if desired.

Any pan will do – even a baking sheet bake according to your oven. Lower temperature if oven is hotter.