Summers Peach Frosty Recipes

FROSTY PEACH PIE SUPREME

Steps:

• Finely chop half of the peaches; place in a bowl. Stir in the yogurt. Fold in whipped topping. Spoon into the crust. , Cover and freeze for 4 hours or until firm. Refrigerate for 45 minutes before slicing. Top with remaining peaches.

EASY SUMMER PEACH CAKE

Steps:

• Pre-heat oven to 350F (180C). Grease and flour a 9-9 1/2 inch (24 cm) bundt pan or 8 inch(20cm) round cake pan.
• In a small pot melt the butter, set aside to cool.
• Toss the chopped peaches with 1 teaspoon of flour, set aside.
• In a medium bowl whisk together the flour, baking powder and salt.
• On low/medium speed beat the egg, yolk and sugar until light, approximately 3-4 minutes, then slowly add the cooled melted butter while continuing to beat, then add the milk and vanilla and combine, add the flour mixture and beat just to combine. The batter will be thick. Fold in the chopped peaches, then add the batter to the prepared cake pan. Sprinkle with cinnamon sugar and bake for approximately 30-40 minutes. Check for doneness with a toothpick. Let cool before removing from pan. Serve with a scoop of ice cream if desired. Enjoy!
• To make cinnamon sugar, mix together the sugar and cinnamon.