Fuzzynavelcake Recipes

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:

• Place the 5 peeled and pitted peaches into an electric blender with white sugar and brown sugar; process until smooth.
• Pour puree into a medium saucepan. Stir in orange juice concentrate. Heat over medium heat just to boiling, stirring constantly. Remove from heat. Stir in sliced peaches, triple sec, and peach schnapps. Serve warm.

Steps:

• Pour the peach schnapps, vodka, orange juice into a shaker with ice. Shake, then strain into a glass. Top with a splash of grenadine if you like.

Steps:

• Combine schnapps and orange juice in a highball glass. Add ice, stir to combine. Garnish with an orange slice.

Steps:

• Combine first seven ingredients for the cake in mixing bowl; blend well.
• Pour into a greased and lightly floured 9-1/2 inch bundt pan.
• Bake at 350 degrees for 45 to 50 minutes or until cake springs back, when lightly touched in the center.
• For topping/filling: While cake is still warm in pan, poke holes in cake (the end of a wooden spoon works well).
• Pour Liqueur mixture all over the cake.
• Allow to cool in pan at least 2 hours before removing.

Steps:

• CRUST:.
• Mix together crust ingredients and place in bottom of springform pan.
• Bake in oven 8-10 minutes at 350 degrees (Edges will brown lightly).
• Allow to cool slightly.
• CHEESECAKE FILLING:.
• In large bowl, combine cream cheese, sugar, sour cream and cornstarch.
• Beat with an electric mixer until smooth.
• Add eggs and egg yolk, one at a time, beating well after each addition.
• Beat in orange juice concentrate, peach schnapps, lemon juice and vanilla.
• Pour the cream cheese mixture over the crust.
• Bake at 350 degrees for 15 minutes.
• Lower the temperature to 200 degrees and bake for 1 hour and 10 minutes or until the center no longer looks wet and shiny.
• Note: If center still looks wet, bake longer in 10 minute increments - usually 20 minutes longer will work).
• Remove the cake from the oven and run a knife around the inside edge of the pan.
• Chill, uncovered, overnight.
• ORANGE MARMALADE GLAZE:.
• In small saucepan stir together all the glaze ingredients.
• Cook until thickened and bubbly.
• Cook and stir 2 minutes more.
• Carefully pour over chilled cheesecake (Note: Cheesecake must completely cooled before putting on glaze or it will sink to the bottom).
• Chill until serving time.

Steps:

• Pour all of the ingredients into a highball glass almost filled with ice cubes. Stir well.

Steps:

• Preheat oven to 350°F. Grease and flour bundt pan, set aside. Place flour, baking powder, sugar, pudding mix, peach schnapps, oil, orange juice, orange zest, eggs and orange extract in a large mixing bowl. Blend with a heavy duty electric mixer on low speed for 1 minute, increase the speed to medium and beat for 2 minutes. The batter will be thick and smooth.
• Pour batter into prepared pan, smoothing with a rubber spatula.
• Bake cake until it is golden brown and spring back when touched lightly for 45 to 50 minutes. Remove cake from the oven and cool on a wire rack for 20 minutes, running a sharp knife around the edge of cake and invert it onto a serving platter.
• GLAZE:
• Place sugar, orange juice and peach schnapps in a small mixing bowl and stir until well blended.
• Poke holes in the top of the cake with a wooden skewer. Spoon glaze over the warm cake, allowing it to seep into the holes and drizzle down the sides of the cake. Cool completely before serving.

Steps:

• Add orange juice last and stir.

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.

Steps:

• Combine orange juice and peach schnapps.
• Pour over ice.
• Add vodka to make a screaming fuzzy navel.

Steps:

• In a glass bowl, combine peaches, schnapps, sugar and orange juice. Cover and refrigerate for 24 hours. Grease and flour 10 inch bundt pan. Drain peaches and reserve liquid. Chop the peaches. Combine cake mix, pudding mix, eggs, oil and ½ cup liquid from peaches. Mix well. Stir in 1 cup chopped peaches and 1 cup chopped pecans. Mix well and pour into pan. Bake at 350 for 50-60 mins. Cool in pan for 10 mins then turn out onto wire rack and cool completely. Combine ¼ cup liquid from the peaches with 1 ½ cups confectioner's sugar. Mix well and drizzle over cake.