1/2 c butter or margarine

1 3/4 c sugar

2 eggs

2 1/2 c flour

1/2 tsp baking soda

pinch salt

1 (8 oz) container plain yogurt

1 lemon

2 c peaches slices, sugared to taste

Grease & flour 13x9x2" baking pan. Cream butter & sugar; add eggs. Blend completely. Combine dry ingredients & add above mixture alternately with yogurt. Grate rind of lemon & add 1 1/2 Tbsp to cake mix. Pour into prepared pan. Bake at 350º for 40 min or until done. Cool on rack. Serve with sliced peaches & whipped cream.

Peach Tart

1 (8") piecrust, lightly baked & cooled

4 c thinly sliced peaches

4 Tbsp cornstarch

1/2 tsp apple pie spice

1/4 tsp salt

1 (6 oz) can apple juice concentrate, thawed

1/2 c golden raisins

Combine cornstarch, spice and salt in small bowl; gradually stir in small amount of apple juice concentrate until cornstarch is smooth; add remaining juice concentrate & raisins; spoon evenly over peaches which have been neatly arranged in pie shell. Loosely cover with foil to prevent overbrowning. Bake at 425º for 30 min or until filling is set. Cool slightly and spoon apple glaze (recipe follows) over fruit. Serve warm or chilled.

Apple Glaze

1/3 c water

1 tsp cornstarch

1/3 c frozen apple juice concentrate, partially thawed

1/2 tsp vanilla

Gradually stir small amount of water into cornstarch in small saucepan until smooth; stir in remaining water. Cook & stir until thickened and clear. Remove from heat; stir in apple juice concentrate & vanilla.

Sherry Peach Salad

1/4 c fresh lemon juice

3 to 4 Tbsp sugar

1/4 c dry sherry (substitute cranberry juice if desired)

3 medium peaches, peeled & sliced (about 2 cups)

2 bananas, sliced 1/4" thick

1 c seedless grapes

In medium bowl, combine lemon juice, sugar, & sherry and stir until sugar is dissolved. Add peaches and other fruit to dressing & toss gently until well coated. Cover & refrigerate until served.