Sharing recipes from our family to yours… enjoy!


3 cups peach pulp

ice and ice cream salt

2 quarts milk

1 tablespoon lemon juice

1/4 teaspoon salt

1 pint whipping cream

2 cups sugar

1/4 teaspoon almond flavoring

4 eggs, slightly beaten


To the peach pulp add the lemon juice and 1 cup of the sugar–all to stand 1 hour. Add the other cup of sugar and salt to the beaten eggs, then blend in half of the milk. Cook this sugar, egg, and milk mixture over boiling water to make a thick custard. Cool. Add the remainder of milk, the cream that has been partially whipped, the flavoring, and sweetened peach pulp. Freeze using 1 part salt to 6 parts ice. Makes 1 gallon.


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.


9-inch unbaked pastry crust

1 cup sugar

1/8 teaspoon cinnamon

6 medium-size fresh peaches, quartered

3 tablespoons flour

2 tablespoons butter


Mix sugar, flour, cinnamon. Sprinkle half of mixture over unbaked crust. Arrange peaches in single layer over mixture. Dot with butter. Bake at 400 degrees about 1 hour, or until juices thicken and crust is light brown.


1 (2-layer) package yellow cake mix

3/4 cup melted butter

1 pound peaches, sliced, sweetened

2 cups sour cream

1/4 cup sugar

3 egg yolks

Cinnamon to taste


Combine cake mix and butter in bowl; mix well. Spread in bottom of lightly greased 9 x 12-inch cake pan. Layer peaches over top. Blend sour cream, sugar, and egg yolks in bowl. Spoon over peaches. Sprinkle with cinnamon. Bake at 350 degrees for 30-35 minutes or until set. Yield: 12 servings.


Vegetable cooking spray

1/3 cup vegetable oil

½ cup plain lowfat yogurt

1 ½ cups sugar, divided

3 eggs

2 egg whites

1 teaspoon vanilla

3 cups flour, divided

1 ½ teaspoons baking powder

½ teaspoon salt

2 cups chopped, fresh peaches


Spray a 10-inch tube pan with cooking spray. Sprinkle with 1 teaspoon sugar. Combine oil and yogurt, gradually add remaining sugar, beating well. Add whole eggs and whites, one at a time, beating well after each addition. Add vanilla and mix well. Combine 2 ¾ cups flour, baking powder and salt. Gradually add to yogurt mixture; beat until well-blended. Dredge peaches with remaining ¼ cup flour. Fold peaches into batter. Pour batter into prepared pan. Bake at 350°F for 1 hour 10 minutes. Remove from pan and cool completely. Serves 16.


4 cups sliced fresh peaches

3/4 cup sugar

2 teaspoons fresh lemon juice

1 tablespoon cornstarch

4 baked 5-inch tart shells

Combine peaches, sugar, and lemon juice in bowl; mix well. Let stand for 20 minutes. Drain, reserving juice. Add enough water to reserved juice to measure 1 cup. Pour juice into saucepan. Stir in cornstarch gradually. Cook until transparent, stirring constantly. Cool. Spoon peaches into tart shells. Pour juice syrup over peaches. Chill until glaze is set. Garnish with clusters of dark grapes. Yield: 4 tarts.


Baked and cooled pie shell

8 oz. pkg. cream cheese

1 cup of sugar

1 tsp. vanilla

1 carton prepared whipping cream

5-6 peaches, peeled, sliced, and sweetened


Mix softened cream cheese and sugar; add vanilla, then blend in whipping cream. Pour into pie shell and refrigerate. To serve – slice pie and spoon chilled peaches over each piece and Enjoy!