188567 easy peach pie raspberry sauce Recipes

peach slices in heavy syrup, undrained, all-purpose flour, sugar, salt, baking powder, egg, lightly beaten, butter, melted

peaches, chopped (fresh or canned ), bread, cubed, butter, melted, egg, sugar, flour

peach pie filling, pineapple tidbits, drained, carton vanilla yogurt, marshmallow, carton cool whip, thawed

peaches or 8 lbs nectarines, fully ripe firm, sugar, clear jel, ground cinnamon, ground nutmeg, lemon juice, almond extract

peaches (sliced ), sugar, flour, cinnamon, graham cracker crust

peach pie filling, cinnamon, flour tortillas, butter or 1/3 cup margarine, granulated sugar, light brown sugar , firmly packed, water

peach pie filling, baking mix, eggs, cinnamon, water, butter

peaches, oatmeal, flour, margarine (fleischmann s unsalted is df), cinnamon, nutmeg

peaches (5 lbs), all purpose flour, lemon juice, salt, sugar, ground cinnamon, refrigerated biscuits

peaches, medium to large in size pitted and sliced, splenda (you can substitute sugar if you d like, use more or less sugar dependent upon the sweetness of your fruit and tastes), cinnamon, nutmeg, bisquick, milk, tlbs butter

peach halves in heavy syrup, drained, brown sugar, ground cinnamon, ground nutmeg, butter or margarine, cut up

peach pie filling, frozen strawberries, drained, pineapple chunks, drained, banannas, sliced, a handful of green grapes

peach pie filling, flour tortillas, cinnamon, butter, granulated sugar, brown sugar, water

peach pie filling, eggs, vegetable oil, vanilla, pecans, salt, flour, baking soda, sugar, ground cinnamon, powdered sugar

raspberry sauce, granulated sugar, corn syrup, unflavored gelatin, egg whites, cream of tartar, fresh raspberries, raspberry sauce, fresh or frozen raspberries, granulated sugar, orange liqueur

this is from 1 of my cookbooks , i have made desserts pretty close to this., pears, fresh pears ( 4 servings), white wine, water, sugar, peel pears and remove core from the bottom, leaving stem intact. bring water, wine and sugar to a boil in a saucepan just large enough to hold pears. simmer pears in syrup just until tender (about 5 min.). let pears cool in cooking liquid. set aside., sabayon sauce, sauternes wine, divided, whole egg, sugar, divided, cornstarch, egg yolk2 tbsp. pear liqueur, bring 2 cups wine to a boil. add 1/4 cup sugar and simmer on low heat., mix remaining 1/4 cup wine , 1/4 cup sugar, egg yolk, whole egg and cornstarch until thoroughly blended and cornstarch is dissolved. add some of the hot wine to mixture, stirring with a whisk (this is called tempering so you don tsp cook egg), then gradually add egg mixture back into remaining hot wine, mixing until sauce returns to a boil. continue whisking to prevent eggs from scrambling. when sauce is thick remove from heat and add liqueur., raspberry sauce, good raspberry preserves, raspberries, frozen, thawed, combine preserves and thawed raspberries and beat well. strain through a fine sieve and remove seeds., serve , remove pears from syrup and drain well . divide sabayon sauce in 4 dessert dishes. stand pears upright in sauce and spoon raspberry sauce over pears.