Peach recipe needed please!?

I have a bunch of canned peaches to get rid of. I have a box of spice cake mix, but I don't know if that could be used or not. I was thinking along the lines of a cobbler. Any ideas? Thanks so much! I know I can google it, but I am looking for recipes you have already tried. Thanks!

Peach recipe needed please!?
http://pages.prodigy.net/pwolfe/peachrec...





http://southernfood.about.com/cs/peaches...





Many choices to choose from and ENJOY!
Reply:INGREDIENTS


6 large fresh peaches


2/3 cup white sugar


2 tablespoons unsalted butter


1 cup all-purpose flour


1 teaspoon baking powder


1/2 teaspoon baking soda


1/2 teaspoon ground cinnamon


1/4 teaspoon salt


1 tablespoon canola oil


1 egg


1 teaspoon vanilla extract


1 teaspoon almond extract


1/2 cup lowfat buttermilk








DIRECTIONS


Preheat the oven to 375 degrees. Bring a large saucepan of water to a boil.


Score the stem end of each peach and place the peaches in the boiling water. Boil for about 1 minute, or until the skins soften. Transfer to a bowl of cold water to cool, then peel, halve and pit the peaches.


In a 9-inch cast-iron skillet, combine 1/3 cup of the sugar with 1 tablespoon of the butter. Cook over medium heat for 3 to 5 minutes, or until the sugar begins to melt. Add the peaches to the skillet, cut-side up, in one layer (the fruit should fit tightly). Remove the pan from the heat and set aside.


In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt; set aside.


In a large bowl, with an electric mixer at medium speed, beat the remaining 1/3 cup sugar and 1 tablespoon butter with the oil until combined. Add the egg, beating until smooth, then beat in the vanilla and almond extract. With the mixer at low speed, add the buttermilk and the reserved flour mixture, beating until just incorporated.


Spoon the batter evenly over the peaches in the skillet, place the skillet in the oven and bake, uncovered, at 375 degrees F (190 degrees C), for 20 to 25 minutes, or until a cake tester inserted into the center of the cake comes out clean.


Transfer the skillet to a wire rack to cool for 3 to 4 minutes. Loosen the edges of the cake with a knife. Invert the cake onto a serving plate. If any of the peaches stick to the skillet, remove them with a knife and replace them on the cake
Reply:PEACHY OAT BRAN MUFFINS





1 1/2 cups oat bran


1/2 cup flour


2/3 cup brown sugar, firmly packed


2 teaspoons baking powder


1 teaspoon cinnamon


1/2 teaspoon salt


3/4 cup milk


1 egg, beaten


1/4 cup vegetable oil


1 (15 ounce) can Yellow Cling Sliced Peaches, drained and chopped


1/3 cup walnuts, chopped





Combine oat bran, flour, sugar, baking powder, cinnamon and salt; mix well.


Combine milk, egg and oil. Add to dry ingredients; stir just enough to blend. Fold in fruit and nuts.


Fill greased muffin pans to top. Sprinkle with granulated sugar, if desired.


Bake at 425 degrees F, 20 to 25 minutes or until golden brown.





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EASY PEACH SORBET





3 (15 ounce) cans Sliced Peaches


3 tablespoons fresh lemon juice


1 1/2 teaspoons vanilla extract


3/4 teaspoon almond extract (optional)





Place unopened cans of peaches in freezer until solid (about 24 hours).


Submerge unopened frozen cans in very hot tap water for 1 minute. Open bottom side of cans with can opener. Pour any thawed syrup into food processor bowl. Remove fruit from can; carefully cut into chunks, about 2 inches in size.


Place into food processor with remaining ingredients (blender or mini-processors are not recommended). Process until smooth, scraping blade as needed.


Serve immediately or freeze until ready to serve. Garnish with additional Peach Slices and fresh mint, if desired.
Reply:Baked Chicken with Peaches and Sweet Potatoes


4 skinless chicken breast halves, leave in bone


1 1/2 lbs sweet potatoes, peeled %26amp; sliced


salt and pepper


1 medium onion, thinly sliced


1/2 cup brown sugar, packed


3 tablespoons honey


1 tablespoon orange juice


1 (16 ounce) can canned peaches, drained (or 2 cups sliced fresh)


--Heat oven to 375 degrees. Arrange chicken in one layer in covered dish (I spray the pan with non-stick spray). Scatter potatoes and onions around chicken, sprinkle with salt and pepper, cover and bake for 30 minutes. Mix sugar, honey and juice; drizzle over chicken and potatoes. Bake uncovered 30 minutes longer, basting occasionally. Add peaches and gently combine. Bake uncovered 30 additional minutes more, basting occasionally. Arrange on platter and serve.





Easy Peach Sorbet


1 (15 1/4 ounce) can peaches in heavy syrup


1 teaspoon vanilla


--Place the unopend can of peaches in the freezer. Freeze until solid, about 24 hrs. (Don't be alarmed if the can bulges). When ready to make, submerge the can in very hot tap water for 1-2 minutes. Open the can and pour any thawed liquid into the food processor bowl. Remove the fruit from the can and cut into 8 chunks. Place chunks in the processor bowl with the vanilla. Process until smooth and serve immediately or spoon into a freezer container and freeze until desired firmness.





Peach Cake-- http://www.recipezaar.com/211842





Peach Cobbler


1/2 cup butter


1 cup self-rising flour


1 cup white sugar


1 cup milk


1 (20 ounce) can canned peaches, with fruit and juice divided


--Preheat oven to 350 degrees, put stick of butter in 9x13" pan and melt in oven. Mix flour, sugar, and milk. When your butter is melted pour your mixture into pan directly on top of butter. Place peach/fruit slices into pan on top of cobbler. Pour syrup over top of cobbler and bake for approximately 1 hours till crust is brown and edges are bubbly. Serve hot with ice cream if you wish. I put 8-10 on the servings it depends on the size of the servings.





Enjoy!
Reply:instead of making a pineapple upside down cake why not do it with the spice cake and peaches, that would taste really good. I might have to try it sometime!



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