Peaches-N-Cream Muffins
Makes 2 dozen

2 cups sugar
4 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
4 eggs
¼ cup walnut oil
2 cups milk
8-oz cream cheese softened
1 teaspoon vanilla flavoring
2 cups diced peaches (fresh peeled or may substitute well drained canned peaches)

In large bowl mix sugar, flour, salt, baking powder, eggs, oil , milk, cream cheese, vanilla.
Stir until combined but batter still has few small lumps.
Gently fold in diced peaches.
Bake in 350 degree oven 20 minutes for standard size muffins or 30 minutes for Texas muffins.
Serve warm topped with fresh peach slices, Butter Rum Sauce and dollop of Fruit Cream Topping.

Butter Rum Sauce
Makes 3 cups

2 cups brown sugar
1 cup butter
1 cup heavy cream
¾ teaspoon baking soda
2 teaspoons rum flavoring
2 teaspoons vanilla flavoring
2 teaspoons butter flavoring

Melt butter in heavy 3-quart high sided pan.
Add sugar, cream, baking soda, flavorings and bring to full boil.
Mixture will foam up. Turn heat down to medium and cook for 5 minutes stirring constantly.
Remove from heat and continue stirring as cools to incorporate foam.
Keeps for up to two weeks in refrigerator.
Do not overheat when warming as sauce will foam easily.

Fruit Cream Topping
Makes 2 cups
 
8-oz cream cheese softened
7-oz marshmallow crème
1 cup powdered sugar
¼ cup heavy cream
1 teaspoon vanilla

Combine all ingredients in deep bowl and whip together with electric hand mixer.
Dollop over any fresh fruit such as strawberries, peaches, melon, etc