Peach Pinwheels

Provided by Marie Scheurich

2 Tbs quick cooking tapioca
1 cup sugar
1/4 tsp salt
1/2 tsp cinnamon
4 cups fresh, sliced peaches
1 cup water
1 Tbs lemon juice

Combine ingredients and pour into a greased 12x7" baking dish.

Tope with pinwheels:

1 cup buttermilk baking mix
1 Tbs sugar
1/4 cup milk
2 Tbs melted butter

Combine and store until soft dough is formed.  Turn dough onto a lightly floured board, and knead 10 times.  Pat into square about 1/2" thick.  Spread with softened butter and sprinkle with sugar and cinnamon.  Roll as for jelly roll.  Moisten edge and press against roll to seal.  Cut into 3/4" slices and place on top of peach mixture.  Bake at 400 degrees for about 25-30 minutes.  Serve warm with milk or cream, if desired.

Peach Delight

Provided by Marie Scheurich (1995)

Crust:

1 cup flour
1 stick margarine
3/4 to 1 cup chopped nuts

Center Layer:

1 8 ounce cream cheese
1 cup 10x sugar
8 ounce cool whip
1 tsp vanilla

Peach Topping:

4 cups fresh sliced peaches
2 Tbs cornstarch
1 small package peach jello
1 1/2 cups water
3/4 cup sugar

Soften margarine and mix with flour and nuts.  Press firmly into a 13x9" pan.  Bake at 350 degrees for 20 minutes.  Cool.

For center layer, cream ingredients together except for cool whip.  Fold in cool whip, and spread on top of crust.

Peach topping - combine sugar and cornstarch and add water.  Cook until boiling, boil for two minutes.  Add Jell-O and stir until dissolved.  Cool.  Pour over sliced peaches, stirring gently.  Refrigerate until cool, but not jelled.  Pour over center part.

Peach Upside Down Cake

Provided by Jill Hammons

1 box yellow cake mix
1 pkg banilla instant pudding
4 eggs
1 pint sour cream
1 tsp almond flavoring
1 large can of peaches, drained
1 small can of peaches, drained
1 stick butter
brown sugar

Melt 1 stick of butter in a 9x13' pan.  Sprinkle brown sugar on top of the butter.  Line pan with peaches.  Pour batter over peaches and bake at 350 for 50-55 minutes.