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    You are in: Home / Cookbooks / Plentiful Peaches
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    65 recipes in

    Plentiful Peaches

    I love peach season! This is a collection of recipes I've either tried or would like to try very soon involving my favorite fruit.
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    This is a simple recipe that tastes delicious. I especially like the almonds in the topping.

    Recipe #123957

    7 Reviews |  By Charmed

    This is a very nice recipe I found on the web. The chicken comes out lightly sweet, it's low in fat, and it's very easy to prepare. I enjoyed it very much, will definitely make it again, and I hope you enjoy it too. Note: Although the recipe calls for peeling the potatoes, I leave the peel on.

    Recipe #90894

    This is a good healthy dessert recipe that's not too sweet. It's made in the crockpot, too!!

    Recipe #54919

    Pack these in a rustic basket lined with a napkin for a thoughtful hostess gift. That is, if you don't eat them all before you get there...Use oat bran or corn bran or go with an equal amount of whole-wheat flour, when looking for a replacement or substitute for wheat bran.

    Recipe #35442

    My grandmother used this recipe every summer when the peaches were ripe. She got the recipe from her church cookbook. You can use any almost any kind of fruit in the cobbler, it will still be good.

    Recipe #67293

    5 Reviews |  By Rita~

    Need to boost your energy? Give this a try! A quick Breakfast!

    Recipe #61360

    I've had these a lot at B&B's, probably because they're delicious and dependable if the right technique is used. This dish is puffy around the outside and flat in the center offering the perfect nest for sliced fresh fruit. It's airy, light and makes a beautiful presentation. The batter can be made up to a day ahead and refrigerated.

    Recipe #74146

    2 Reviews |  By Sonata

    This was listed in our local paper as coming from the New Jersey Peach Promotion Council. I entered the recipe as printed in the paper, but when I made it I sliced the zucchini very thinly, halved the amount of cheese, and left out the salt. I also used about 1 tablespoon of dried thyme since I didn't have fresh. My husband and I devoured half of it at lunch and decided to save the rest to have at dinner over basmati rice. I'd like to try it with fresh basil as well.

    Recipe #133788

    This simply elegant ice, a mix of peach nectar and Prosecco, has been made famous at Harry's Bar in Venice. Serve it in flutes and top with Prosecco for a lovely aperitif. It is also good on its own, especially between courses. From the May 2005 issue of Bon Appétit. The 'cooking time' is, of course, the 'freezing time'. It takes no more than 10 minutes to make! I've made this with mangoes and it is a recipe that you can certainly have fun with, making with your favourite fruits.

    Recipe #124841

    I am posting this for a recipe request. I saw this on Rachael Ray's program "30 Minute Meals". It is a real good recipe for those peaches that are real ripe and you need to use right away. Plus, it is quick and easy and requires no cooking. Cook time is refrigerator time.

    Recipe #75714

    This is a great way to use up all the end-of-season peaches or nectarines. This can also be made with drained, canned fruit when fresh isn't available. I'm going to give it a try with apples now that their season is approaching. Fast, easy and delicious! Serve with vanilla ice cream, whipping cream or eat it plain. Enjoy! P.S. Prep time includes peeling the fruit.

    Recipe #40178

    1 Reviews |  By Kree

    I know there are a ton of chicken salad recipes out there, but this one is unique in that it includes chopped peaches and fresh mint! It's great in a wrap or simply served on a bed of lettuce. I got this from Betty Crocker, and the cook time equals the time it takes to chill.

    Recipe #127266

    2 Reviews |  By Kree

    A refreshing salad that can be enjoyed during the Summer or anytime! You can use whatever fruit is fresh and ripe, including melons, oranges, or nectarines. Prep time does not include time to cook the chicken.

    Recipe #70667

    This is the ultimate in low-cal, low fat, yet is satisfying and delicious. It's from a diabetic cookbook I use; a 3/4 cup serving has only 115 calories. Choices: fruits & veggies: 2; fats & oils: 1 OR fruits & veggies: 1; milk: 1. For diabetics, please use a sugar substitute, like splenda (2 tbsp) or stevia (2-4 drops).

    Recipe #71426

    This is elegant enough for a Sunday brunch, and provides a different way to enjoy your breakfast oatmeal. It can be enjoyed as is, or topped with maple syrup. Leftovers are good cold or can be reheated in an oven or microwave. From Lean and Luscious and Meatless.

    Recipe #123310

    I saw this prepared on the Food Network by Michael Chiarello on Easy Entertaining. I haven't tried it yet, but it sure looked wonderful!

    Recipe #129611

    I found this recipe online from the Snowvillage Inn in Snowville, NH. I haven't tried it yet, so prep time is estimated. I also think I will cut down on the curry powder, as 1 1/2 Tbsp seems like a lot.

    Recipe #133146

    1 Reviews |  By Whisper

    I love breakfast! This is a delicious way to start your day. The recipe should have been posted by Kree, as it is from the Food & Folklore of the 1,000 Islands by Pamela and Michael Sykes. It comes from the Clarence Street Grill in Kingston, Ontario, Canada.

    Recipe #123433

    1 Reviews |  By Whisper

    I found this recipe in the ccokbook "Food & Folklore of the 1,000 Islands". It originates from a restaurant in Kingston, Ontario, Canada, called Chez Piggy.

    Recipe #123764

    2 Reviews |  By Whisper

    This recipe came from DH's grandmother Francis. It was always one of my favorites. It's great when peaches are in season, or you can use canned or frozen. Simple and fast to make.

    Recipe #108575

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