1 16 oz. can peach haves
1/2 c Flaked coconut
2 ts Honey
2 ts Rum extract/flavoring
1 tb Peach syrup (reserve from canned peaches)
Heat oven to 400F. Drain peaches reserving 1 T of syrup. Arrange peaches in a shallow baking dish with cut sides up. Combine coconut, honey, extract and syrup in small bowl. Blend well. Fill each peach with 1 T of mixture. Bake 5 minutes. Cool before serving. May be served as a light dessert with a dollop of whipped topping. Serves 4-6.
20 oz. can crushed pineapple in juice
2 bags frozen sliced peaches
1 box white cake mix
1/2 cup packed brown sugar
1/4 cup raisins
1/2 cup melted butter OR margarine
Evenly layer ingredients in a 13″ X 9″ X 2″ baking dish in the following order:
crushed pineapple (with juice)
1 bag of peaches
1 bag of peaches
Bake in a 350 degree oven for 1 hour. Serve warm topped with ice cream.
1 (10- or 12-ounce) prepared round angel food cake, frozen (for easy slicing)
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 cup cold water
1 teaspoon almond extract
1 (4-serving size) package instant vanilla pudding mix
2 cups (1 pint) whipping cream, whipped
4 cups peeled, sliced fresh peaches (about 2 pounds)
Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13×9-inch baking dish.
In large bowl, combine EAGLE BRAND®, water and almond extract; mix well. Add pudding mix; beat well. Chill 5 minutes.
Fold in whipped cream. Spread half the cream mixture over cake slices; arrange half the peach slices on the top. Top with remaining cake slices, cream filling and peach slices.
Chill 4 hours or until set. Cut into squares to serve. Store leftovers covered in refrigerator.