Peachy Slurp Recipes

Steps:

• In medium saucepan, combine sugar and 2 cups of the water; mix well. Bring to a boil. Boil 3 minutes. Set aside to cool slightly.
• In large nonmetal freezer container, combine concentrates, remaining 3 cups water, the schnapps and lemon juice; blend well. Stir in sugar mixture. Cover; freeze at least 8 hours or overnight until frozen, stirring 2 or 3 times after 2 hours.
• To serve, spoon 1/2 cup slush mixture into each glass. Add about 1/3 cup ginger ale to each; stir gently.

Steps:

• Preheat the oven to 400 degrees.
• In a 9-inch pie pan, stir together the fruit, brown sugar, 2 tablespoons granulated sugar, the cornstarch, and cinnamon.
• In a bowl, stir together the flour, 2 1/2 tablespoons granulated sugar, the baking powder, baking soda, and salt. With a fork, blend in the butter until the mixture resembles coarse crumbs.
• In a small bowl, whisk together the yogurt, milk, and vanilla and stir into the flour mixture until just combined. Knead the dough lightly on a work surface and pat lightly until it is about 3/4 inch thick.
• Drop the dough in 4 mounds over the fruit, sprinkle the remaining 1/2 teaspoon sugar over the dough, and bake in the middle of the oven until the biscuits are golden and cooked through, about 20 to 25 minutes.