shortening and sugar. Add eggs one at a time,

shortening and sugar. Add eggs one at a time, mixing well after each addition. Add vanilla. In a small saucepan, heat peaches and raisins until raisins are plump; cool slightly and add to creamed mixture. Combine dry ingredients and carefully add to peach mixture. Pour into a greased, 13 by 9 inch pan. Bake at 350 degrees for 35-40 minutes. Garnish with whipped cream and sliced peaches or serve plain. Peach Stuffed Chicken Breast 6 whole chicken breasts, boned and skinned 1 1/2 teaspoons salt, divided 1/8 teaspoon pepper 3 fresh peaches, peeled and diced 1/2 cup chopped onion 1/2 cup chopped cashews 1/8 teaspoon ginger 1/4 cup butter „ Creamy Fresh Peach Sauce Place each breast on waxed paper on cutting board. Using a mallet flatten to 1/4 inch thick. Sprinkle salt and pepper over each chicken breast and set aside. Combine peaches, onions, cashews and ginger and stir well. Place approximately 1/4 cup in center of each breast, fold over and secure with a toothpick. Melt butter in a 13 by 9 by 2 inch baking dish. Place chicken in butter. Bake at 375 degrees for 25 minutes, turn and bake 25 minutes more. Serves 6. Creamy Fresh Peach Sauce 2 fresh peaches, peeled and diced 1 -8 ounce carton sour cream 1 /2 cup brown sugar, packed 2 teaspoons prepared mustard 1 tablespoon brandy 1/4 teaspoon salt Combine all ingredients and simmer for 8-10 minutes. Serve with stuffed chicken breasts. No-Churn Ice Cream 6 peaches, peeled and chopped