Search Results (640 found)
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This simple cobbler uses canned peaches and frozen blueberries covered by the easiest crumble topping, so you can have a taste of summer all year.
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This is a great tasting super easy (not to mention, low fat and low calorie) dessert!
Ingredients: cake mix, peaches
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Fresh peaches are sliced and arranged in an 8x8-inch pan and covered with strips of white bread instead of the traditional biscuit dough.
Ingredients: peaches, sugar, flour, egg, butter, bread
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Recipe By: Grace Parisi Servings: Makes one 9-inch pie
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These sweet and tender muffins are the perfect choice for a summer brunch.
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Roasted peaches, tomatoes, and onion are tossed in lemon juice for a different spin on regular salsa.
cooking.nytimes.com
Part sangria, part punch, this is a refreshing and lightly alcoholic way to quench the thirst of a large group Danielle Wecksler, a cooking instructor in South Carolina, created it for an outdoor Lowcountry boil in Charleston It highlights local peaches and berries, and was created to counter the stifling Southern heat
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This juicy crumble of fresh, seasonal peaches and nectarines can be both a crowd-pleasing dessert as well as a simple breakfast treat.
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Fresh peaches and strawberries are sweetened with orange juice and brown sugar to make a refreshing summertime treat. This simple sorbet recipe requires an ice cream maker.
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My mother gave me this to use at my mother group. Everyone loved it so I decided to post it and share the great blend of peaches and French toast. Smells great when cooking.
www.delish.com
For this salmon and salsa recipe, use canned peaches to get a fast, affordable summer-fruit fix.