The Summer Peach

You'll need:
1 and 1/4 oz peach schnapps
2 oz Florida orange juice
1 and 1/2 scoops orange sherbet
2 oz cranberry juice
1/2 scoop crushed ice

A tasty way to add a kick to your Georgia peaches. Combine ice, sherbet, orange juice and peach schnapps in a blender, and blend until smooth. Pour cranberry juice into the bottom of a hurricane or other tall glass, add mixture on top, and serve.

Grilled peaches and ice cream

You'll need:
1 or 2 sliced Georgia peaches
vanilla ice cream
Wisconsin butter
brown sugar

Peaches and cream…naturally; grilled peaches and ice cream are equally good. Coat the sliced peaches in melted butter, and sprinkle on a generous coating of brown sugar, with a pinch of salt

Grill over medium for about 3-4 minutes per side, and serve warm, with a scoop of good quality vanilla ice cream.

Peach and Pecan Cookies

You'll need:
1 roll refrigerated sugar cookies
1/2 cup all purpose flour
1 tablespoon sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
2 eggs
3 tablespoons water
1 and 1/4 cup chopped Georgia pecans
1/3 cup peach jam
1 cup powdered sugar
2 tablespoons water

Heat oven to 350. Line cookie sheet with parchment paper or spray with cooking spray. In large bowl, knead cookie dough, flour, sugar, cinnamon and ginger until well blended. Shape dough into 1-inch balls.

In shallow dish, beat eggs and water until well blended. Place pecans in another shallow dish. Roll dough balls in egg mixture, then coat with pecans - pressing into pecans if necessary.

Place inches apart on cookie sheets. Make small indentation in each cookie, using handle of wooden spoon or finger. Fill each indentation with about 1/2 teaspoon of peach preserves.

Bake 11 to 15 minutes or until light golden brown. Meanwhile, in small bowl, mix powdered sugar and 2 tablespoons water until smooth. If necessary, stir in a small amount of water for desired drizzling consistency. Remove cookies from cookie sheets to cooling racks. Cool 3 minutes. Drizzle bourbon mixture over warm cookies. Enjoy!

Mini Peach Cheesecakes

You'll need:
1 cup finely chopped  Georgia pecans
2 tablespoon Wiscosnin butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
2 (8-ounce) packages cream cheese, softened
3/4 cup milk
1/2 cup sugar
3 cup peeled and sliced Georgia peaches
12 paper liners for regular size muffin tins

Stir together pecans and margarine in a small bowl. Spoon equal amounts of mixture into paper-lined muffin tins, pressing evenly. Soften gelatin in water in a small saucepan; stir over low heat until dissolved.

In a large bowl, beat cream cheese, milk, and sugar at medium speed of an electric mixer until well blended. Stir in gelatin. Pour equal amounts into muffin tins; freeze until firm.

Place peach slices in food processor or blender; process until smooth. Just before serving, spoon peach puree onto individual plates. Remove cheesecakes from freezer 10 minutes before serving; peel off paper. Invert cheesecakes onto top of peach puree on each plate. Garnish with additional peach slices and fresh mint leaves, if desired.

*Hint: Removing cheesecakes from muffin tins is much easier if tins are first sprayed with non-stick vegetable spray.

Peach Cobbler

You'll need:
8 cups sliced Georgia peaches
2 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon nutmeg
1 teaspoon vanilla flavoring
1/3 cup butter or margarine
Pastry for double-crust pie
Vanilla ice cream

Combine peaches, sugar, flour and nutmeg in a Dutch oven (or baking dish). Set aside to allow syrup to form, approximately 15 minutes. Bring peach mixture to a boil then reduce heat to low, and simmer 10 minutes or until peaches are tender. Remove from heat and stir in vanilla and margarine.

Roll half of pastry to 1/8" thickness: cut into a circle to fit a two-quart baking dish. Spoon half of mixture into lightly buttered baking dish; top with pastry. Bake at 475°F for 12 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry.

Roll remaining pastry to 1/8" thickness and cut into 1" strips; arrange in lattice design over peaches. Bake an additional 15-20 minutes until browned.

Allow to cool slightly before serving. Serve with vanilla ice cream.