FRESH PEACH LUSH
| First layer: |
- 1 cup chopped pecans
- 1 cup plain flour
- ½ cup butter, melted
|
Mix above ingredients and spread in 13 x 9 pan. Bake at 350°F for
15 minutes. Cool completely.
| Second layer: |
- 8 oz. cream cheese, softened
- 8 oz. Cool Whip
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
|
Mix and spread over cooled crust.
| Third layer: |
- 3 cups sliced peaches
- 2 ½ tablespoons cornstarch
- 1 cup sugar
- 1 teaspoon almond flavoring
|
Combine peaches, cornstarch and sugar. Cook over medium heat for about
5 minutes - until thick. Remove from heat and add flavoring. Cool
completely and spread over second layer. Top dessert with 8 oz. Cool
Whip
Source: agr.state.nc.us/markets/commodit/horticul/peaches/recipes.htm
ALMOND PEACH COBBLER
- 2 cups plus 1 tbls sugar, divided
- 1/4 cup all-purpose flour
- 1/2 tsp ground nutmeg
- 10 cups peeled, sliced fresh peaches
and place on a ungreased baking sheet.
- 1 tsp almond extract
- 1/3 cup butter or margarine, melted
Combine 2 cups sugar, flour and nutmeg in a large Dutch oven. Add
the peaches and set aside for 15 minutes. Bring peach mixture to a
boil. Reduce heat and cook over low heat, stirring occasionally, for
10 minutes or until peaches are tender and mixture thickens. Remove
from heat and add almond extract and butter. Stir gently until butter
melts. Set aside. Roll one-third of the pastry to 1/8 inch thickness
on a lightly floured surface. Cut into 3/4 inch wide strips. Bake
at 425°F for 10 to 12 minutes or until golden brown. Cool completely
and set aside. Roll half of remaining pastry to 1/8 inch thickness.
Fit into a 12 X 8 X 2 inch baking dish. Spoon half of the peach mixture
into pastry shell; arrange cooked pastry strips over filling. Spoon
remaining peach mixture over pastry strips. Roll remaining pastry
to 1/8 inch thickness and cut into 3/4 inch strips, and arrange in
a lattice over filling. Trim edges, seal and flute. Sprinkle remaining
sugar on lattice strips. Bake at 475°F for 15 minutes. Reduce temperature
to 375°F and bake an additional 20 minutes. Yield: 8 servings.
Source: culinaria.com
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