Does anyone have any dessert recipes that include peaches?

I especially like cakes and pies. Hint, hint.Does anyone have any dessert recipes that include peaches?
This is super easy and super yummy


PEACH DUMP CAKE





1 1/2 cubes butter


2 c. peach pie filling


1 box yellow cake mix


1 (2 oz.) pkg. almonds


1/2 c. water





In a 9 x 13 pan, pour pie filling with 1/2 cup water. Spread cake mix over peaches. Melt butter, spread over cake mix. Spread nuts. Bake at 350 degrees for 45 to 50 minutesDoes anyone have any dessert recipes that include peaches?
CARAMELIZED PEACH UP-SIDE DOWN CAKE


from Essence Of Emeril





Ingredients needed:





3 whole peaches, cut into 2-inch wedges


1 1/2 cup sugar, in all


1/4 cup butter


1 tablespoon olive oil


1 teaspoon vanilla


1 egg


2/3 cup milk


1 1/3 cup flour


2 teaspoon baking powder


Salt


1/2 cup caramel sauce in squeeze bottle


Garnish:


1 scoop peach ice cream


Fresh mint sprigs





Preheat the oven to 350 degrees. Butter a cast iron skillet. Coat each wedge of peach with 1/2 cup sugar. In a saut茅 pan, heat the olive oil. Add the peaches and cook for 2 to 3 minutes or until the peaches caramelize. Remove from the pan and place in the greased cast iron skillet. With an electric mixer, cream the remaining 1 cup of sugar and butter together. Add the vanilla, egg and milk. Add the flour, baking powder and salt. Pour the batter over the peaches. Bake for 25 to 30 minutes. Invert the cake onto a platter. Place a slice of the cake on a plate. Drizzle with caramel sauce. Garnish with ice cream and mint.





Yield: 12 servings
Go to Culinary Chef at http://www.culinarychef.com for recipes.
I know someone who has made this dessert successfully many times....enjoy!





Raspberry Peach Dessert





Prep Time: 20 min


Total Time: 7 hr 20 min


Makes: 8 servings, about 1/2 cup each








1-1/2 cups boiling water, divided





2 pkg. (4-serving size each) JELL-O Brand Raspberry Flavor Sugar Free Low Calorie Gelatin, divided





1 cup thawed COOL WHIP Whipped Topping





1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream





1/2 cup raspberries





ice cubes





1/2 cup cold water





1 can (8 oz.) peach slices in light syrup, drained








STIR 3/4 cup of the boiling water into 1 pkg. of the dry gelatin mix in medium bowl at least 2 minutes until completely dissolved. Refrigerate about 1 hour or until slightly thickened. Add whipped topping, sour cream and raspberries; stir until well blended. Pour into 1-1/2-quart serving bowl. Refrigerate about 2 hours or until set but not firm.





STIR remaining 3/4 cup boiling water into remaining pkg. of dry gelatin mix in small bowl at least 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted. Refrigerate about 1 hour or until slightly thickened (consistency of unbeaten egg whites).





RESERVE several peach slices for garnish. Chop remaining peaches; stir into thickened gelatin. Spoon over creamy layer. Refrigerate 3 hours or until firm. Top with reserved peach slices. Garnish with mint leaves, if desired.





(Source: Kraft Foods.com)
Okay, it's not a cake or a pie, but it's super easy.


Just peel and cut up your peaches, and sprinkle a little sugar over them. I usually do this right before we sit down to dinner, and let them stand while we eat so they get a little syrupy. When you're ready for dessert, put a scoop of vanilla ice cream in each dish, and some peaches with the syrup, and sprinkkle on a bit of cinnamon. So simple, but really delicious. Nice and light %26amp; cool after a BBQ on a hot day.





PS: You can also used canned peaches in light syrup, just skip the peeling, and sprinkling with sugar. Straight from the can onto the ice cream.
ROASTED PEACHES AND BLUEBERRIES WITH VANILLA CAKE








Serves 10 to 12





Ingredients





6 large ripe peaches, pitted and sliced


6 cups blueberries


1 1/2 cups sugar


Juice of 1 lemon


1/2 vanilla bean


8 tablespoons butter in small pieces


2 large eggs


1 teaspoon vanilla extract


1 cup flour


1 1/2 teaspoon baking powder


1/2 teaspoon salt


1/2 cup milk


Whipped clabbered or heavy cream, for garnish


Mint sprigs, for garnish








Instructions:





Preheat oven to 500 degrees. In a bowl, place the peaches, blueberries, 1 cup of the sugar and the lemon juice; toss to coat well. Pour all but 2 cups of the fruit into a 9-by-13-inch baking dish. Cover reserved fruit, and refrigerate.


Scrape seeds from vanilla bean, and reserve. Bury the vanilla pod in the fruit in the baking dish, and arrange 4 tablespoons of the butter pieces on top. Bake for 30 minutes, stirring after about 15 minutes. Let cool on a rack; discard vanilla pod.


Lower oven temperature to 350 degrees. Grease and flour a 9-inch round cake pan. In the bowl of an electric mixer fitted with the paddle attachment, cream remaining sugar and butter until very smooth. Beat in the eggs, vanilla extract and vanilla seeds. In a small bowl, combine flour, baking powder and salt. On low speed, add flour mixture to the batter in three stages, alternating with the milk. Pour batter into the prepared pan, and bake for 25 minutes, until a tester inserted into middle comes out clean. Let cool, then unmold cake.


With a long serrated knife, carefully slice the cake horizontally into three layers. Line a clean 9-inch cake pan with plastic wrap, leaving plenty of wrap overhanging. Place bottom layer of cake in pan, cut side up. Using a slotted spoon, layer half of the cooled fruit over cake. Top with middle layer of cake, and spoon on remaining fruit; reserve fruit juices. Cover


with the top cake layer, cut side down. Press gently on the cake, and cover with the overhanging plastic wrap. Chill cake for at least 8 hours, preferably overnight.


When ready to serve, unmold cake and garnish each slice with a generous drizzle of the reserved fruit juices, the reserved raw fruit juices, the reserved raw fruit and a dollop of whipped cream. Top with mint sprigs
This is the one we use often! Enjoy!





Fresh Peach Pie





3/4 cup sugar


2-1/2 tablespoons cornstarch


1/2 teaspoon cinnamon


6 cups sliced fresh peaches


1 tablespoon fresh lemon juice


1 tablespoon butter or margarine


pie crust for double-crust 9-inch pie


Preheat oven to 425 degrees F. Line pie pan with lower crust. Cut vents in upper crust and set aside. In a small bowl combine sugar, cornstarch and cinnamon. Slice peaches into a large bowl and toss with lemon juice. Add sugar mixture and toss again. Fill crust-lined pan. Dot with butter. Top with vented upper crust. Seal and flute edges. Bake 40 minutes or until crust is golden brown and fruit is tender.





Pie Crust





4 cups flour


1 Tablespoon sugar


2 teaspoons salt


1 3/4 cup Crisco Shortening


1/2 cup cold water


1 Tablespoon vinegar


1 egg


Stir the flour, sugar and salt together in a medium size bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. In a small bowl beat together water, vinegar and egg. Add to flour mixture until the dough comes together. Gently gather dough particles together into a ball. Wrap in plastic, and chill for at least 30 minutes. Divide into 4 balls. Lightly flour sides of the ball and roll out on lightly floured board or pastry cloth. Makes two 9-inch double-crust pies. Note: Dough can be refrigerator up to 3 days. It can be frozen until ready to use; thaw until soft enough to roll
Busy Day Cobbler





1/3 cup butter


1 cup flour


1/3 cup sugar


2 tsp. baking powder


1/4 tsp. salt


2/3 cup milk


one large can sliced peaches with liquid


1/4 cup additional sugar


1 Tbsp cinnamon





Melt butter in 8 by 11 inch baking dish. In bowl combine flour, 1/3 cup sugar, baking powder, salt and milk. Pour over butter but do not stir. Over this pour sliced peaches (liquid included, but not all of it - I usually leave about 1 inch of liquid in the can, if you pour in all the liquid, it's too much)


Sprinkle peaches with additional sugar and cinnamon. Bake at 350 degrees for 45 minutes. Good served warm with ice cream.
Peach Cobbler


8 servings





Ingredients:


6 tablespoons butter


1 cup flour


1 cup sugar


2 teaspoons baking powder


1 teaspoon vanilla extract


3/4 cup milk


3 cups peaches, peeled and sliced





Preheat the oven to 350潞F





Melt the butter in a 12x7 inch baking dish. In a seperate bowl, mix all other ingredients except the peaches.





Pour mixture over melted butter. Add peaches over top of batter.





Bake for about 45 minutes or until golden brown.