a recipe to ‘use up’ peaches…and you can freeze it for later use

• 3 c. sliced ripe, peeled peaches (sprinkled with lemon juice)
• ½ c. (or less) sugar
• ¼ t. cinnamon
• ¼ t. salt

Toss these ingredients together, coating the peach slices. Then arrange the peaches in a lightly greased 1 ½ or 2 quart baking dish. Cook, uncovered, at 350 for 15 minutes or so.

Meanwhile, stir together these ingredients:

• 1 ½ c. flour
• 2 t. baking powder
• ½ c. sugar
• ½ t. salt

In a separate bowl, combine:

• 2 eggs
• ¾ c. milk
• 1 t. vanilla
• Zest of 1 lemon
• 4 T. melted (and cooled) butter or margarine

Combine dry and liquid ingredients, and beat until batter is smooth. Pour it over the fruit mixture, and bake, uncovered, at 350 for about 1 hour..until Cake begins to draw away from sides of the dish. Serves about 6

• 1 peach, peeled
• 1/2 cup plain yogurt
• 1/2 cup orange juice
• a few ice cubes
• 1 t. sugar (or to taste)

• 12 peaches, ripe
• 6 ice cubes, cracked
• 2 t honey
• 1/4 t ginger, grated
• 1 1/2 c milk, low fat
• 1/2 c sour cream, nonfat
• 1 t ginger, powdered

• 3 lbs fresh peaches
• 1/2 c sugar
• 1 t cinnamon
• 1/2 t nutmeg
• 2 c flour (for crumble)
• 1/2 c sugar (for crumble)
• 1/2 c packed brown sugar (for crumble)
• 3/4 c butter or margarine (for crumble)
• 1-1/2 t cinnamon (for crumble)
• 1/2 t salt (for crumble)