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Have you bought peaches lately? Don't you enjoy the fragrance of fresh peaches. It's a natural air freshener that tweaks my nostrils when I set a bowl of peaches on the counter!

Have you found that peaches are not as fuzzy as they were a few years ago. Where did the fuzzy peaches go? Peach fuzz was a term given to a young boy's facial hair when they were nearing the age when they started shaving. The term came from the fuzz on the outside of peaches, which was a nuisance to many people who loved peaches but hated the fuzz...that would be me! The peach industry was unable to develop a "fuzzless" peach so they developed a machine that mechanically gently brushes the outside of the peach removing most of the fuzz. Sales of peaches rose almost 50% after this was done. They have a lot of vitamin C and are available in many varieties, the favorite is the Alberta with Colorado running a close second. Buy them now when they are readily available.

So, it's about peaches today.

FRESH FRUIT SALAD WITH CREAMY DRESSING

4 c. fresh peaches (can substitute nectarines), peeled and sliced about 1/2-inch thick

2 c. green grapes (if large, cut them in half)

4 c. cantaloupe or honeydew, cut in chunks or melon balls

2 c. each, blueberries and strawberries (if large, cut in half)

2 c. (20 oz.) can pineapple chunks, in it's own juice, drained - save the juice

1 c. sliced kiwi fruit (cut in half vertically, then cut horizontally in about 1/2-inch slices

Creamy Cheese Dressing:

1-8 oz. pkg. cream cheese, softened

1 c. each, powdered sugar and whipping cream (not whipped topping)

1/4 c. sugar

Juice from one lemon (3T.)

Pineapple Juice

In a large bowl, combine all salad ingredients; chill. For dressing: Beat cream cheese until smooth. Slowly add powdered sugar, beat until combined. In separate bowl, whip cream until soft peaks begin to form. Add sugar and whip until combined and soft peaks form. With a wire whisk, fold cream cheese mixture into whipped cream. Add lemon juice and continue to beat, adding just enough pineapple juice to desired consistency. Don't make it too runny. Chill and serve with salad. Don't fold it into the salad!

Makes 10 servings.

This recipe is easily cut in half if the amount is too large.

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PEACH AND HAM SLICES

2-3 large peaches, peeled and sliced into wedges, about 1/2-inch thick

3 T. brown sugar

1/4 t. dry mustard

2 T. vinegar

1 T. lite soy sauce

6-1/2 inch slices deli ham or if you have a canned ham, that will work

Cut ham slices into 3-inch cubes; set aside. In a medium bowl, cut peach slices into small, bite size pieces. Spay a 10-inch skillet with cooking spray; add peaches and rest of ingredients except ham; cook over medium to low heat until peaches begin to soften. Add ham, simmer until sauce thickens and cooks into the ham, about 10 minutes.

Makes 6 servings.

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This recipe came from my new neighbor, who loves to bake, cook and can fruit and veggies. She brought two large pieces of this yummy dessert over to us and it is delicious and so easy to make. Thanks Diana, we'll be glad to sample anything you make or bake!

EASY PEACH COBBLER

1-28 oz. or 2-15 oz. can sliced peaches with syrup

1 regular size yellow, white or butter - pecan cake mix

1 stick butter or margarine (1/2 c.) melted and cooled

Put peaches and syrup in a 9x13-inch baking pan; cut slices in half or thirds. Sprinkle cake mix evenly over peaches. Drizzle butter over cake mix. Bake at 350 degrees for 30-35 minutes or until mixture bubbles around edges and top is lightly browned. Serve warm or cool.

Makes 12-15 servings.

A couple of notes here: I used a 8x8-inch pan, using 1-15 oz. can of peaches, 1/2 a box of cake mix (which is two cups) and 1/2 stick butter (1/4 c.) melted. I baked it for almost 45 minutes. However, during the last 10 minutes of baking I sprinkled some apple crisp topping over the top...(Betty C's recipe that has oatmeal in it). I added some chopped pecans to the topping mixture to make it a little crunchy. No dirty bowls to clean, except to melt the butter and wash the cake pan! I served it with a scoop of vanilla ice cream and my friends thought it was delicious. I make a quadruple batch of topping, keep it in a plastic bag in the fridge and it's ready when I need it. Oh, some peach arithmetic: 1 pound peaches (2 or 3 medium) equals 2 c. peeled and sliced, 1-2/3 c. peeled and chopped or 1-1/2 c. peeled and pureed.

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PEACH MELBA FRAPPE

3 c. peeled, sliced fresh peaches (about 3-1/2 lbs.)

1-1/2 c. skim or 1% milk

1 T. honey

1/2 t. vanilla

1-6 oz. carton low-fat raspberry yogurt

6 ice cubes

Put peaches on a baking sheet; freeze 30 minutes. If your freezer is at the top of the fridge or a side by side, divide the peaches on a pan size that fits. Combine peaches with next 4 ingredients in container of a blender; top with cover, and process until well blended. Add ice cubes; process untill smooth.

Makes 5 cups.

TFD: Face the sunshine and the shadows will fall behind you.

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