Search Results (640 found)
cooking.nytimes.com
This recipe is by John Willoughby and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: peaches, sugar, rose water
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Peaches are baked with a streusel topping to make a peach crisp without oats.
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Peach cobbler made in a skillet. In place of pie crust, try using biscuits.
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This cobbler combines huckleberries and peaches. Blueberries can be substituted if huckleberries aren't available. It's great served warm with vanilla ice cream.
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A dense crust of a cake with peach slices arranged on top like spokes. Excellent served with vanilla ice cream.
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This fabulous peach cobbler works just as well with canned peaches!
Ingredients: peaches, lemon, sugar, water, butter, flour, milk
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Get a fast, affordable summer-fruit fix any time of year with our flaky dessert dumplings made with canned peaches.
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This fruity cocktail using pureed peaches and champagne is a perfect refreshment on a hot summer's day!
Ingredients: peaches, champagne, peach
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A crunchy meringue topped with fresh peaches.
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Lightly sweetened peaches peek through the top crust in this adorable pandowdy. Old Fashioned Southern Cookin' - Perfect Desert for covered dish dinners.
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In my hurry to use up some peaches, I came up with this muffin recipe. It turned out so good, like peach cobbler in a muffin, that I thought I'd share it with everyone!
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This crustless dessert features cream cheese and canned peaches.