Peach Blueberry Banana Bread

Ingredients:

1 stick margarine, softened
1 c. sugar
1 tsp. vanilla
2 eggs
1 tsp. baking soda
1 1/2 c. flour
1/2 c. sour cream, light
3 very ripe bananas, thinly sliced
1 large peach, cored and diced (leave skin on)
1/2 c. blueberries

Preheat the oven to 350 degrees. In an electric mixer, combine the margarine and sugar until creamy. Add in the eggs and vanilla. Slowly add the dry ingredients until the combination is mixed well. Stir in the sour cream and fruit with a spatula. Pour the batter into 5 mini loaf pans (spray if metal, if paper baking cups, spray is not needed). Bake in the oven for 35 minutes until the tops are golden brown and the batter is fully cooked. Transfer out of the pans and let cool fully on a wire rack.

Peach Biscuit Bake

Ingredients:

3 peaches, sliced

1/2 tsp. ground ginger

1/2 tsp. cinnamon

1/4 c. brown sugar

10.2 oz. container buttermilk biscuits

non stick cooking spray

sugar and cinnamon

Preheat oven to 350 degrees. In a medium size bowl, toss the peaches with the ginger, cinnamon and brown sugar to coat. Pour into a greased quiche pan (pie pan) and even out. Top the peaches with the biscuits. Spray the biscuits with cooking spray, and sprinkle with sugar and cinnamon. Bake for 19 minutes, flip the biscuits over, and continue to bake for 7 more minutes. (each side of the biscuit gets cooked and none remains soggy).

Peachy Spice Mini Cupcakes

Ingredients:

1 box Spice cake mix
(all other ingredients on the box)
6 chopped and peeled peaches
Flour
Vanilla frosting
Toffee pieces

Combine all of the ingredients used on the back of the spice cake mix. Line mini muffin tins and pour the batter 1/2-3/4 of the way full. Toss the chopped peaches in the flour just to coat the peaches (this helps the peaches from sinking to the bottom while cooking). Add about 1 tsp. peaches to each cupcake tin. Bake in a preheated 350 degree oven for about 14 minutes or until the batter is cooked through. Continue until all of the batter is gone. Let cool on a wire rack. When the cupcakes are cool, frost with the vanilla frosting and top with toffee pieces. The combination is to die for!