Peach Pound Cake

Peach Pound Cake

1½ c. cooking oil
2 c. sugar
3 eggs
2 tsp. Vanilla
3 c. self-rising flour
3 c. peaches, peeled and diced
1 c. chopped nuts
1 c. coconut

Preheat oven to 350 degrees. Mix all ingredients together in order listed. Pour into lightly greased and floured Bundt pan and bake for 1 hour. Remove from oven and let stand in pan for 10 minutes and turn out on cooling rack. Cool completely.

Spoon Peach Cream Cheese Frosting on top:
1 (3 oz.) pkg. cream cheese
6 tsp. peach juice
1½ c. 4X sugar

Beat cream cheese and peach juice together with mixer until smooth. Add sugar gradually and continue beating until creamy. Spoon over top and drizzle sides of Fresh Peach Pound Cake

Homemade Peach Ice Cream


1 (5½ oz.) package instant vanilla pudding
2 cups sugar
4 cups milk
1 cup water
1 (12 oz.) can evaporated milk
2 cups mashed peaches

Mix all dry ingredients together and then add liquids and peaches and put mixture in ice cream churn. (Half and half may be substituted for some of the milk for a creamier ice-cream.) Add enough milk to fill to 1 gallon line. Churn and enjoy!

Quick Peach Cobbler

Peach Cobbler

4 to 6 c. sliced peaches
½ tsp. cinnamon
½ tsp. nutmeg
1 c. self-rising flour
1 c. sugar
1 large egg, beaten
½ c. margarine

Sprinkle ¼ cup sugar and spices over peaches. Toss to mix. Place in a 1½-quart casserole. Mix ¾ cup sugar, flour and egg to a crumb-like texture. Pour over peaches. Melt margarine and drizzle over crumb topping. Bake at 350 degrees for 30 minutes or until top is slightly brown and crusty. Serve hot or cold with ice cream or whipped cream. Serves 6 to 8