Just Peachy Bread Food

JUST PEACHY BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5 inch loaf pans.
• Place peaches, peach juice and 6 tablespoons sugar in a blender; puree until smooth.
• In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture, alternately with the peach puree; stir just to combine. Fold in the nuts. Pour batter into prepared pans.
• Bake at 325 degrees for 55 to 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Cool 10 minutes in pans; turn out on rack and let cool completely.

JUST PEACHY FLOATS

Steps:

• To a tall glass, add 1 scoop of vanilla ice cream. Pour the schnapps or syrup over the ice cream. Fill the glass the rest of the way with club soda. Serve with a straw and spoon.

PEACH BREAD

Steps:

• Cream butter; gradually add sugar, mixing well.
• Add eggs, one at a time, beating well after each addition.
• Mix together next 5 ingredients; add to creamed mixture alternately with the peaches, beginning and ending with flour mixture.
• Stir in orange juice concentrate and vanilla.
• Pour batter into a greased and floured 9 x 5 x 3-inch loafpan.
• Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes.
• Remove from loafpan and cool completely.

JUST PEACHY BEAN POT

Steps:

• Saute onion and garlic in margarine until tender, about 5 minutes.
• Stir in curry powder, allspice and crushed red pepper; cook 1-2 minutes longer.
• Mix all ingredients in a 2 1/2 quart casserole. Bake, uncovered, at 350 degrees for 30 minutes.

PEACHY BREAD PUDDING

Steps:

• Spray a 3 quart baking dish with Pam.
• Place bread cubes in dish.
• Add peaches and raisins to bread, mixing gently.
• In a bowl, combine eggs and egg whites with sugar and mix well.
• Add evaporated milk, skim milk, spices and flavorings, and blend well.
• Pour egg mixture evenly over bread, and press bread with fork so it will soak up liquid.
• Bake at 350ºF for 40-45 minutes or until knife inserted near center comes out clean.

PEACHY PEACH BREAD

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. Drain peaches, reserving 1/4 cup syrup. Finely chop 1 cup of peaches; set aside. Place remaining peaches and reserved syrup in a blender or food processor; add eggs and butter. Cover and process until smooth. Stir into the dry ingredients just until moistened. Fold in the pecans and chopped peaches. , Spoon into two greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Serve with peach preserves.

PEACHY BREAD PUDDING

Steps:

• heat oven to 350 degrees.
• spread bread cubes in greased 9 inch square baking pan.
• whisk together eggs, milk, sugar and extract.
• stir in 1 cup peach filling.
• pour over bread cubes, pressing custard down into bread with back of spoon.
• bake 30-40 minutes until knife inserted near center comes out clean.
• heat remaining peach filling and spoon over warm pudding.