Fluffy Peach Dessert Recipes

Steps:

• 1. Put your can of evaporated milk in the freezer for at least 30 mins. get it really cold. then bring it out and pour into a cold mixing bowl . Mix it with your mixer on high as it starts to fill the bowl pour in your sugar then your vanilla. taste it make sure it has the sweetness you want. It will fill the top of your mixing bowl . It will get stiff and thick. then pour in your chopped up peaches or strawberries which ever one you choose to use.Both are great .Since peaches are in right now I use peaches. tha'ts all there is to it. Dip out in sherbet cups ..
• 2. Note: After I pour my peaches in I still run the mixer a min or two to mix all the peaches into the milk mixture,once you do it you will understand what I am talking about ... Enjoy . One of those you can put down and stop eating .

Steps:

• Spread peach slices between several layers of paper towels and let dry, gently pressing occasionally and replacing any soaked towels, 20 minutes.
• Meanwhile, pour melted butter over bottom of a 6-quart oval slow cooker. Stir together brown sugar, cinnamon, and nutmeg in a bowl and sprinkle over butter.
• Arrange peaches in a tight layer over brown sugar. (You may need to make a partial second layer to fit them all in.)
• Beat softened butter with white sugar in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in almond extract.
• Whisk together flour, baking powder, and salt in a separate bowl. Working in batches, stir flour mixture into egg mixture alternately with milk, beginning and ending with flour mixture. Mix batter until well combined. Spoon over peaches and spread evenly.
• Drape paper towels over top of slow cooker (to absorb any condensation during baking), then cover with lid. Cook on High until a wooden skewer inserted into center of cake comes out clean, 2 to 2 1/2 hours.
• Remove lid and paper towels. Using oven mitts, remove ceramic liner from slow cooker and let cool 10 minutes. Run a knife around edge of cake and carefully turn out onto a serving platter.

Steps:

• drain peaches, reserve the juice. Chop the peaches into large chunks.
• combine peach juice with sugar and Splenda mixture, bring to boil.
• Stir in the jello, mix, then stir in cream cheese.
• Fold in whipped topping and chopped peaches.
• Refrigerate until chilled, about 2 hours.
• Enjoy.

Steps:

• Preheat oven to 375°F.
• In a large saucepan, combine peaches, 1/3 cup of the sugar (5 1/3 tablespoons), cornstarch, lemon juice, and cinnamon; toss to coat peaches.
• Set pan over medium heat and bring to a boil.
• Cook until mixture thickens, about 1 minute.
• Remove from heat and transfer mixture to an 8-inch square baking pan.
• To make the topping, in a large bowl, combine flour, remaining tablespoon of sugar, baking powder and salt.
• Work in margarine with a fork until mixture resembles coarse crumbs.
• Add milk and stir until flour mixture is evenly moistened.
• Drop 8 tablespoons of topping mixture onto peach mixture.
• Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes.
• Cut into 8 pieces and serve.