Lori, Something I have done with peaches for years is a recipe I made up myself. Well, you really can't call it a recipe, it is just an "idea". Brandied Peaches I peel the peaches, they shouldnt be too ripe need to still be firm but not green or sour. I then cut them into quarters, I think they look and work best like this. Pack into jars firmly but dont squish too much. I then make a simple syrup, which I make as 2 parts sugar to 1 part water. I usually start with 10 c water to 5 cups sugar. Heat to a boil and sugar is melted, taste syrup if you want it sweeter add more sugar by the cup full, heating and melting then taste again. Then I add 2 cups amber color brandy. Bring syrup back to boil and boil for a couple minutes to illiminate alcohol. Pour syrup over peaches in jar and seal. Process for 10 minutes in BWB. I serve these over ice cream. I have never had a problem with shelf life, usually having them a good 9-12 months. I have also added cinnamon stick to the syrup while cooking and it adds a nice flavor. Susan in NC

Here's the favorite recipe of a friend who tried every recipe she found until this one. It's a winner. Absolutely delicious. Carrot Cake 2 c. flour 1 1/2 c. sugar 1/4 c. brown sugar 1 1/2 tsp. baking soda 1 tsp. each baking powder and salt 4 tsp. cinnamon 1/4 tsp. each nutmeg and ginger 1/8 tsp. cloves 3 eggs 1 c. oil 2 tsp. vanilla 2 c. grated carrots (5 or 6) 1 T. grated orange rind 8 oz. crushed pineapple, drained saving 1 T. juice 1 c. each sweetened coconut flakes and raisins 2 c. walnuts, chopped Preheat oven to 350 F. Grease & wax paper 9x13 pan Whisk together dry ingred.; set aside. Beat eggs, oil, vanilla and 1 T. pineapple juice in lg. bowl. Mix in carrots, rind, pineapple, coconut, raisins & walnuts. Stir in dry ingred. Do not overmix. Bake 40-50 min. (9x13). Cupcakes 25-30 min. Frosting 4 oz. unsalted butter, room temp. 16 oz. cream cheese, room temp. 4 tsp. vanilla pinch salt 3 c. pd. sugar Beat butter, cream cheese together. Mix in vanilla & salt. Beat in sugar 1 c. at a time.

This is the recipe for that peach cobbler. It was the one that my Grandma always used for every fruit, not just peach. It came from her favorite cookbook, a very old Betty Crocker. PEACH COBBLER Filling 1/2 cup sugar 1 tbls cornstarch 1/4 tsp ground cinnamon 4 cups sliced fresh peaches (canned will also work, fresh is best) 1 tsp lemon juice Topping 3 tbls shortening 1 cup flour 1 tbls sugar 1 1/2 tsp baking powder 1/2 tsp salt 1/2 cup milk Heat oven to 400F. Mix 1/2 cup sugar, cornstarch and cinnamon in a saucepan. Stir ingredients together, then add peaches and lemon juice. Cook, stirring constantly, until mixture boils and thickens, then cook and stir for one more minute. Pour into an ungreased 2 quart casserole and keep hot in the oven. Combine dry ingredients for topping and cut in shortening. Add milk and stir until well combined, then drop by tablespoons full on top of hot fruit mixture (you should be able to get 6 "drops" of dough) Sprinkle with sugar if desired. Bake until top is golden brown, 25-30 minutes. Serve warm with vanilla or cinnamon ice cream. Serves 6 This is very good warm with vanilla ice cream, but my favorite filling is cherry. Annie

Maybe this is close to what you are looking for? It is very delicious as a rectangular cake not a round one, but maybe two round layers could be made instead? I think you could omit the walnuts if the cake you remember did not have them in the recipe. Luscious Orange Sponge Cake Cake 1 cup cake flour 1 t. baking powder 1/4 t. salt 1/2 c. finely ground walnuts 3 eggs 3/4 c. sugar 1/3 c. orange juice 1/2 t. orange extract Confectioners' sugar Grease a 15"x10"x1" jelly roll pan. Line with wax paper and grease. Stir nuts into mixed dry ingredients. Heat oven to 375. Beat eggs 5 minutes. Gradually add sugar, beat 2 minutes more. Add juice and extract at low speed. Fold in flour mixture. Pour into pan. Bake 15 minutes. Turn out on a towel sprinkled with confectioners' sugar. Cool on rack. Frosting: 1 cup sugar 1/3 cup flour 3 egg yolks 1/4 t. grated orange peel 1/2 cup orange juice 1 TB lemon juice dash salt 3 TB additional orange juice 2 cups whipped cream Combine sugar, flour, egg yolks. Beat well. Stir in rind, juices, salt. Cook on low heat (225) for 20 minutes. Cool. Stir. Cut cake in 3 rectangles 5"x10" each. Sprinkle with the 3 TB orange juice. Fold cooked and cooled orange mixture into cream. Use one-third between the layers. Frost top and sides. (Sprinkle sides with more finely chopped walnuts if desired) Chill before serving.