Fuzzy Italian Navel Recipes

Steps:

• In a large freezer container, combine water and sugar. Stir until sugar is dissolved. Stir in orange juice concentrate, lemonade concentrate and peach schnapps. Cover and freeze for 4 hours or overnight.
• To serve, fill glass 3/4 of the way full with slush, then top off with lemon-lime soda, and stir.

Steps:

• In a large pitcher, combine the peach schnapps, orange juice, vodka and peach nectar if using and stir. When ready to serve, add ice to highball glasses, fill with the mixture and garnish with mint leaves.

Steps:

• Preheat oven to 350 degreesF (175 degrees C).
• Grease and flour a 10 inch Bundt pan.
• In a blender, puree peaches with juice, schnapps, white sugar and orange juice until smooth.
• Reserve 1/4 cup of peach mixture for the frosting.
• In a medium bowl, mix together the cake mix, pudding mix, eggs, oil and 1 1/2 cups of the peach mixture.
• Pour batter into prepared pan.
• Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• To make the frosting: Mix together the confectioners' sugar, margarine and remaining 1/4 cup of the peach mixture.
• Pour over hot cake. Frost cake while still hot.