Peach Cream Cheese Pie

1 (8-ounce) package cream cheese
3/4 cup powdered sugar
1 teaspoon vanilla
1 cup whipping cream or Cool Whip
1 cup peach pie filling, chilled
1 pie shell

Combine cream cheese, sugar, and vanilla. Blend thoroughly. Whip cream and fold into cream cheese mixture. Pour into cooled pie shell. Top with peach pie filling and chill well before serving.

Julian's Spiced Peach Jam

5 cups (approximately 3 lbs.) pureed peaches, leave skins on
9 cups white sugar
1/4 cup lemon juice
1-1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/4 teaspoon Ginger
1 package liquid pectin (3-ounces)

Puree peaches in blender. Combine with remainder of the ingredients in a large saucepan. Bring to a boil then boil for 1 minute stirring constantly. Remove from heat. Add pectin. Stir for 5 additional minutes, skim off foam. Pour into jars and seal. Yields about 10 1/2 pint jars of wonderful spiced peach jam!

Peach Custard Divine

1-1/2 cup sifted flour
1/2 cup butter
1 (15 ounces) can sliced peaches, well drained, reserve 1/2 cup juice
1/2 cup white sugar
1/2 teaspoon cinnamon
1 egg, well beaten
1 cup evaporated milk

Mix flour and butter with a pastry blender until mixture resembles coarse meal. Press dough firmly onto the bottom and halfway up the sides of a well buttered 8 inch square baking dish. Arrange peaches on top of dough. Sprinkle with sugar and cinnamon. Bake at 375 degrees for 20 minutes. Combine egg, evaporated milk, and peach juice and pour over the top of the peaches. Bake for 30 minutes, or until set.