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Honey Peach Pie
Dessert American

Honey Peach Pie

4.7

Prep
20 min
Cook
65 min
Total
445 min

Instructions

  1. 1 Place peaches, honey, and peach schnapps in a large saucepan over medium heat; cook, stirring occasionally, until peaches are softened and mixture thickens, about 8 minutes. Stir in sugar and cinnamon until combined. Stir in flour; bring to a simmer and cook until filling is thickened, 10 to 15 minutes. Transfer filling to a container; refrigerate 4 hours to overnight.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C).
  3. 3 Fit 1 pie crust into a 9 ½-inch pie plate; pour filling into the prepared pie crust. Cut remaining 1 pie crust into 1-inch-wide strips; start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust.
  4. 4 Bake in the preheated oven for 15 minutes. Remove from the oven; cover crust edges with aluminum foil strips. Continue baking until top crust is golden brown, about 30 minutes more. Cool on a wire rack to allow pie filling to set, at least 2 hours.

By Big Daddy Matty

Pink Brain Shooter
Drink American

Pink Brain Shooter

4.8

Prep
20 min
Cook
Total
280 min

Instructions

  1. 1 Lightly grease a brain-shaped gelatin mold.
  2. 2 Stir peach gelatin mix with 3 cups boiling water in a bowl until gelatin is dissolved. Allow to cool to room temperature, about 20 minutes. Mix in evaporated milk and peach schnapps; pour into the prepared mold. Refrigerate until set, 4 to 6 hours.
  3. 3 Dip the mold in warm water to loosen; don't let water enter the top of the mold. Invert the mold onto a serving platter and lift to release the brain.
  4. 4 Mix blue and red food coloring in a small bowl with 2 teaspoons water. Use a small, clean paintbrush to paint coloring into the grooves of the brain. Place the brain into the refrigerator until color sets. Serve cold.

By Marie Angel Cat

Peach Margaritas
Drink American

Peach Margaritas

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Prepare margarita glasses by rubbing a lime wedge around the rims and dipping them in coarse sugar.
  2. 2 Place 1/2 of the ice into a blender, followed by 1/2 of the peaches, limeade, tequila, peach schnapps, and orange liqueur. Mix on high speed until well blended. Pour into the prepared margarita glasses. Blend remaining ingredients and pour into remaining glasses.

By WillEatForFood

Sedation
Drink American

Sedation

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a pint glass with ice, and pour in the vodka, amaretto, peach schnapps, coconut rum, and melon liqueur; stir. Pour in the orange juice and pineapple juice. Float the cranberry juice on top. Garnish with a lemon twist.

By witchywoman

Grenade Launcher
Drink

Grenade Launcher

5.0

Prep
1 min
Cook
Total
1 min

Instructions

  1. 1 In a shot glass, combine peach schnapps and rum. Drain entire contents into your mouth, and swallow.

By Beans

Peach Blossom Sunrise
Drink

Peach Blossom Sunrise

5.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine orange juice and peach schnapps in a pitcher; refrigerate until chilled, about 30 minutes.
  2. 2 Pour about 1/2 cup chilled juice mixture into six 8-ounce glasses; add 2 to 3 ice cubes to each glass. Pour 3 to 4 tablespoons champagne into each glass. Drizzle 1/2 teaspoon grenadine into each drink without stirring. Garnish each glass with a peach slice.

By Steve and DeLaina

Fuzzy Navel Slush
Drink

Fuzzy Navel Slush

4.9

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Combine water and sugar in a large freezer container. Stir until sugar is dissolved. Mix in peach schnapps, orange juice concentrate, and lemonade concentrate. Cover and freeze for 4 hours or overnight.
  2. 2 Fill glasses 3/4 of the way full with slush, then top off with lemon-lime soda, and stir to serve.

By Robin Warner

Fuzzy Navel Sauce
Dessert

Fuzzy Navel Sauce

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place the 5 peeled and pitted peaches into an electric blender with white sugar and brown sugar; process until smooth.
  2. 2 Pour puree into a medium saucepan. Stir in orange juice concentrate. Heat over medium heat just to boiling, stirring constantly. Remove from heat. Stir in sliced peaches, triple sec, and peach schnapps. Serve warm.

By Mona L

Pomegranate Martini
Drink

Pomegranate Martini

4.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine ice, vodka, schnapps, pomegranate juice, simple syrup, and lemon juice in shaker. Shake vigorously to chill. Pour into martini glass, top with a splash of chilled lemon-lime soda, and garnish glass with a slice of fresh lime.

By Tiffiney Launhardt

Mango Cobbler
Dessert

Mango Cobbler

4.0

Prep
10 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Pour melted butter into an 8-inch square baking dish.
  2. 2 Mix mangoes, 1/2 cup sugar, and peach schnapps together in a bowl. Layer mango slices over the butter in the baking dish and pour remaining juice over all.
  3. 3 Mix flour, 3/4 cup sugar, baking powder, salt, and nutmeg together in a bowl. Add milk and stir batter to combine.
  4. 4 Pour or drop batter evenly over the mango in the baking dish.
  5. 5 Bake in the preheated oven until top layer is browned nicely, 45 to 50 minutes. Let rest about 5 minutes before serving.

By JIG the Cook