Combine peaches and lemon juice; mix well. Add boysenberries; sprinkle with sugar. Let stand until sugar dissolves. Mix well, and spoon into individual serving dishes. Top with whipped cream. Combine ginger and nutmeg; mix well, and sprinkle over whipped cream. Yield: 6 to 8 servings.

Prepare whipped topping mix according to package directions. Combine whipped topping and peaches in container of electric blender; process until smooth. Spoon into 4 serving dishes, and freeze 2 to 3 hours or until firm. Remove from freezer 5 minutes before serving. Yield: 4 servings.

FROSTED PEACH SALAD

Place peach halves in a greased muffin pan. Combine next 4 ingredients, and mix well. Mound mixture in peach cavities, and freeze until firm.

To serve, remove peach halves from freezer; let stand at room temperature 20 to 30 minutes. Serve on lettuce, if desired, and top with Whipped Cream Salad Dressing. Yield: 6 to 8 servings.

Whipped Cream Salad Dressing:

Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Fold in lemon juice. Yield: about 1 cup.

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Combine next 5 ingredients; add to creamed mixture alternately with the peaches, beginning and ending with flour mixture. Stir in orange juice concentrate and vanilla.

Pour batter into a greased and floured 9- x 5- x 3- inch loafpan. Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely. Yield: 1 loaf.

Combine 1/2 cup peaches, 1/2 cup blueberries, and remaining ingredients in a small saucepan. Bring to a boil; then reduce heat and simmer, uncovered, 15 minutes. Add remaining fruit, stirring well. Serve warm over pancakes or waffles. Yield: 1-1/2 cups (about 13 calories per tablespoon of sauce). Note: Also good served chilled over ice milk or vanilla low-fat yogurt.

Toss peaches, 1/3 cup sugar, and cinnamon in a large bowl; spoon into a lightly greased 8-inch square baking dish or a 9-inch deep-dish pieplate, and set aside.

Combine flour and remaining sugar; cut in butter with a pastry blender until mixture is crumbly. Sprinkle on top of peaches. Bake at 375 degrees for 35 to 40 minutes. Yield: 6 to 8 servings.

Combine sugar, corn syrup, and 1 cup water in a small saucepan; bring to a boil, stirring constantly. Reduce heat, and simmer 3 minutes; let cool.

Place peaches and remaining 1 cup water in container of an electric blender or food processor; process until smooth, stopping once to scrape down sides. Combine peach mixture, syrup mixture, lemon juice, and remaining ingredients. Pour into a 13- x 9- x 2- inch pan, and freeze until almost firm. Spoon into a large mixing bowl; beat at medium speed with an electric mixer until slushy. Return to pan, and freeze 8 hours. To serve, let stand at room temperature 10 minutes. Yield: 5 cups.

1 cup unsalted butter, softened
1 3/4 cups sugar, divided
3 1/2 teaspoons vanilla extract, divided
2 large eggs, divided
2 3/4 cups all-purpose flour, divided
2 (8-ounce) packages cream cheese, softened
4 fresh peaches, peeled and sliced*

Beat butter, 3/4 cup sugar, and 1-1/2 teaspoons vanilla extract at medium speed with an electric mixer until creamy; add 1 egg beating until blended. Stir in 2-1/2 cups flour.

Press into bottom and up sides of a lightly greased removable bottom 11-inch tart pan, trimming excess pastry; cover and chill 1 hour.

Beat cream cheese and 3/4 cup sugar at medium speed until creamy; add remaining egg and remaining 2 teaspoons vanilla, and beat until blended.

Add remaining 1/4 cup flour, and beat until blended. Spread into pastry shell.

Toss together peach slices and remaining 1/4 cup sugar; arrange peach slices over cream cheese mixture.

Bake at 400 degrees for 35 to 40 minutes or until set. Cool on a wire rack. Yield 1 (11-inch) tart.

*Substitute 1 (16-ounce) package frozen peach slices, thawed, for 4 fresh peaches, if desired.

Recipes taken from Southern Living cookbooks.

If you have questions, contact the Extension Center in Montgomery County at (910) 576-6011 or send an e-mail to Susan C. Hamilton, Family and Consumer Education Agent at: susan_hamilton@ncsu.edu