Peach Rose Cooler Recipes

Steps:

• Preheat oven to 400°. In a Dutch oven, combine brown sugar, cornstarch and water until smooth. Add peaches; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low; stir in butter and lemon juice. , For topping, combine flour, sugar, baking powder and salt in a bowl. Stir in milk, butter and orange zest if desired. Transfer hot peach mixture to an ungreased 13x9-in. baking dish. Spoon topping over peaches. Bake, uncovered, until golden brown, 30 to 35 minutes. If desired, serve with vanilla ice cream.

Steps:

• In a food processor or blender, puree peaches.
• In a 3 quart container, combine peaches and remaining ingredients.
• Cover and chill for 5 hours to allow the flavors to blend.

Steps:

• Add ice to a cocktail shaker until it is about 3/4 full.
• Add in all the drink ingredients.
• Cover and shake vigorously.
• Strain into an ice-filled wine glass.

Steps:

• Put the lemon juice and lime juice into a large jug. Add the sliced lemon and lime, and a handful of ice cubes. Add peach nectar to fill about one-third of the jug and top up to fill with lemonade.
• Add the strawberries and top up with sparkling water and mint sprigs.

Steps:

• Since the Zaar computer threw a fit You want to use 2 bags of tea. Now that is darn right hard to measure unless I dig out a scale so use individual size tea bags that will make two servings of tea if you reuse the bag. If Celestial Seasonings are available you want to use that size.
• In medium saucepan bring water to boil. Remove from heat and add tea bags and sugar. Stir until sugar dissolves.
• Steep tea for 30 minutes. Remove bags and toss.
• Add rosewater to taste along with peach slices.
• Transfer to pitcher and refrigerate for at least 2 hours.
• To serve pour into 4 ice filled glasses and serve immediately.