Great choice Linda, I have some sitting in a fruit bowl, begging for me to use them right now.

Please post your favorite peach recipes, don't forget ice cream, jams, butters, salsas along with the desserts and breads.... T+T please.

We can play with this for a couple of weeks....

Thanks! Nancy

In the meantime, here is my contribution

Georgia Peach Pound Cake

3c flour
1/4 tsp baking soda
1/2tsp salt
1c butter, softened
3c sugar
6 eggs (at room temperature)
1tsp vanilla
1/2tsp almond extract
1/2c sour cream
2c chopped, peeled peaches

Preheat oven to 350F. Grease and flour 10 inch tube pan

Mix flour, soda, and salt in small bowl. In mixer bowl, cream butter and sugar until fluffy. Add eggs, one at a time, mixing well after each. Stir in vanilla and almond extract.

Add dry ingredients and mix well. Fold in sour cream and peaches Pour into prepared pan, bake 75-85 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then invert onto wire rack and cool completely.

Icing:

8oz cream cheese
1/4c butter, softened
1T milk
1/2tsp almond extract
1lb confectioners sugar, sifted
In mixer bowl, cream cheese and butter until light and fluffy. Add milk and almond extract, mix well. Add sugar gradually, beating until smooth.

VICTORY RELISH

22 large ripe tomatoes (8 to 10 lbs.)
7 large onions
5 pears
10 peaches
2 sweet green peppers
1 cup whole pickling spices
3 cups cider vinegar
2 1/4 to 2 3/4 cups honey

Peel and coarsely chop the tomatoes and onions. Set them aside. Peel and core the pears, and peel and pit the peaches. Seed the peppers. Coarsely chop the pears, peaches and peppers in a food processor or meat grinder. Tie the pickling spices loosely in a piece of cheesecloth.

Place all the ingredients in a stainless steel or enameled pan, and bring them to a boil. Lower the heat and simmer, stirring occasionally, for 2 hours, or until the mixture is thick. Remove the pickling spices.

Place the hot relish in hot, sterilized jars and seal. Cool, then store in the refrigerator for up to 2 months.

To can, pour into hot, sterilized pint canning jars, leaving a 1/2 inch headspace. Process for 15 minutes in a boiling water bath. Store in a cool, dark place up to one year.

You can freeze this relish for up to one year.

Makes 10 to 13 pints, depending upon the size of the tomatoes.

This one is good, it came from the cardboard insert on a cake pan I bought a few years back.

Peach Melba Crumble

2 c all purpose flour
1 cup sugar
1 tsp salt
10 T butter, chilled and cut into cubes
1 tsp baking powder
1/2 tsp baking soda
3/4 c buttermilk
1 egg
1 tsp vanilla
5 c sliced peaches (if using frozen, thaw first)
1 c fresh raspberries
1/2 c firmly packed brown sugar

Preheat oven to 350F. Lightly spray 9x13 baking pan with oooking spray.

Combine flour, sugar, salt & butter in work bowl of food processor. Process until mixture resembles corn meal. Reserve 1 cup of this mixture for topping.

Combine remaining flour mixture with baking powder, soda, buttermilk, egg and vanilla to form a smooth batter. Do not overmix. Spread batter into prepared pan, top with fruit. Add brown sugar to reserved flour mixture and mix well. Sprinkle over fruit. Bake 50-55 minutes or until toothpick inserted in center comes out clean. Coll or serve warm.

12 servings

**any sliced fruit (apples, pears, plums etc.) may be substituted for the peach slices.

Here is one Ruthanna posted several years ago that I have been meaning to try. I think I'll finally make these for the cookalong!

GRILLED STUFFED PEACHES
serves 4
4 large peaches
2 Tbs. fresh lemon juice
1/ 3 cup quick-cooking oats
2 Tbs. firmly packed light brown sugar
1 Tbs. finely chopped almonds
1 Tbs. butter, melted
1/ 2 tsp. cinnamon

In a large pot of boiling water, cook the whole peaches for 30 seconds. Rinse them under cold water and carefully peel the skins. Halve and pit the peaches and cut a very thin slice from the back of each so it will lie flat. In a bowl, toss the peach halves with the lemon juice.

Preheat the grill to medium heat. Combine the remaining ingredients and divide evenly, filling the centers of the peach halves. Place the filled peaches on the grill and cook, covered, for 5 or 6 minutes or until the peaches are tender. Place the peach halves on 4 plates and serve hot or warm. (161 calories per serving)

Ruthanna-GW

And another I am going to try very soon.

Spiked Peach Limeade Granita

If you prefer to serve this as a beverage, skip the freezing and scraping steps.
4 cups water
3 cups peach slices (about 3 medium)
1 1/3 cups sugar
6 mint leaves
1 1/3 cups fresh lime juice
3/4 cup rum
Peach slices (optional)
Fresh mint sprigs (optional)

1. Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer for 5 minutes. Cool, and discard mint.
2. Place half of peach mixture in a blender; process until smooth. Pour pureed peach mixture into a 13 x 9–inch baking dish. Combine remaining peach mixture, juice, and rum in blender; process until smooth. Add to baking dish.
3. Freeze 8 hours or until firm. Remove mixture from freezer; scrape entire mixture with a fork until fluffy. Serve immediately. Garnish with peach slices and mint sprigs, if desired.
Note: Nutritional analysis is less than 1% from fat.

Yield: 8 servings (serving size: about 1 cup)

CALORIES 202 (1% from fat); FAT 0.1g (sat 0.0g,mono 0.0g,poly 0.0g); IRON 0.2mg; CHOLESTEROL 0.0mg; CALCIUM 12mg; CARBOHYDRATE 40.3g; SODIUM 5mg; PROTEIN 0.5g; FIBER 0.7g

Cooking Light, JULY 2008

And then, of course there are the peach preserves recipes everyone posted on Alexa's thread that I have to get to also!

Linda

This is one of our traditional Ladies Night Around the Pool beverages:

BELLINI FREEZE

4 fresh ripe peaches, peeled
1/2 cup sugar
2 Tbs. almond liqueur
1 (750 ml) bottle Asti Spumante or other sweet sparking white wine, chilled

Remove peach pits and quarter peaches. In blender or food processor, puree peaches and sugar until almost smooth. Add almond liqueur; process 2 to 3 seconds to blend. Pour into a 9" X 5" loaf pan. Cover with foil or plastic wrap. Place in freezer, freeze until almost firm, 1 to 3 hours. Cut 3 lengthwise rows and 8 crosswise rows through partially frozen mixture. Replace cover and return to freezer; freeze until firm, 1 to 3 hours. Place in refrigerator to soften slightly 10 to 15 minutes before serving.

To serve, place 3 pieces of frozen mixture in each of 8 sherbet glasses or champagne glasses. Pour wine over frozen mixture. Serve with a spoon. Makes 8 servings.

This is our favorite peach pie.

NUTTY PEACH PIE

Standard pie pastry for a one-crust pie
1 lightly beaten egg white
8 cups peeled, pitted and sliced peaches (about 9 medium)
1 cup sugar
3 Tbs. quick-cooking tapioca
Grated peel of one medium orange (orange part only
1 Tbs. orange juice

Topping:
1/3 cup firmly packed brown sugar
1/3 cup flour
3 Tbs. softened butter or margarine
1 cup coarsely chopped pecans

Preheat oven to 425 degrees. Fit pastry loosely into a 9 inch pie pan. Prick bottom and sides of crust in several places with a fork. Brush bottom and sides of crust with egg white. Bake crust for 7 minutes and remove to cool on wire rack. You can skip this step but it prevents a soggy crust.

In a large bowl, combine peaches, white sugar, tapioca, orange peel and juice. Toss to mix well. Turn filling into prepared pie shell. Combine brown sugar and flour. Cut in butter to make coarse crumbs. Stir in pecans. Sprinkle topping over peach filling. Bake pie for 15 minutes at 425 degrees. Cover loosely with foil; reduce heat to 400 degrees and bake 35 to 40 minutes longer, or until peaches are tender.

Notes: Use less tapioca if your peaches are not very juicy.

This can also be made without the crust. Just put the filling and topping in a pie pan and bake about at 400 degrees for 30 to 40 minutes, until peaches are tender. Use the foil if nuts are getting too brown.

Peach Kuchen

The Dough

2 packages yeast, dissolved in 1/4 c warm water
1 tsp salt (3/4 tsp if using salted butter)
1/3 c sugar
1 c milk, scalded and cooled to lukewarm
1 tsp vanilla
1/2 tsp grated lemon rind
3 eggs
5 cups flour
1/2 cup butter

Mix dissolved yeast and milk with about a cup of flour. Beat in eggs, sugar, salt, vanilla and lemon rind. Add enough flour to make a medium soft dough. Work in soft butter. Knead until shiny and elastic.
(Note: I make this in a heavy-duty processor and put in all 5 cups of flour at the beginning, along with the sugar, salt, lemon rind, eggs, and cut-up butter. The milk, vanilla and dissolved yeast go in through the feed tube while the machine is running.)
Let rise in a buttered bowl, covered, until doubled in bulk.
Punch down and divide in two. Let rest to relax the gluten before rolling. (Can be chilled at this point if desired.)

The Kuchen

4 or 5 ripe peaches, peeled
1 egg mixed with 1 tsp cream
cinnamon sugar
the dough

Slice peaches very thinly. Drain in one layer on paper towels.

Roll each piece of dough out gently to fit into an 11" x 16" jelly roll pan. (Or any pans that add up to roughly the same area; big is better, though, because the dough rises at the edges.)
Let rise until puffy but not doubled.

Brush with beaten egg mixture. Arrange sliced peaches on top, close but not overlapping. Sprinkle with cinnamon sugar.

Bake on the lowest rack of a preheated 350-degree oven, 25 to 30 minutes.

My mother likes these, with the spices, over vanilla ice cream, but you gotta like brandy!

Brandied Peaches (Ball Blue Book of Canning)

4 lbs. whole peeled peaches
3 lbs. sugar
1 tsp. salt
1 quart boiling water
3/4 cup peach brandy

Dissolve one half of the sugar and the salt in the boiling water. Add one layer of peaches at a time, and boil gently for 6 minutes. Peaches will darken if not heated through, but should not be cooked until soft. Put heated peaches in a deep bowl, boil syrup 5 minutes and pour over fruit. Cover bowl and let stand overnight. Drain syrup into sauce pot, add remaining sugar, boil 5 minutes and pour back over peaches. Next day, strain peaches out of the syrup and pack peaches into hot jars, leaving 1/2 inch head space. Add 3 or 4 TBLSP of brandy to each jar. Boil syrup until thick like warm honey. Pour hot syrup over peaches, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 10 minuts in boiling water bath. Peaches should be ready to use in about a month. Yield: about 3 pints.

Option: If you want your brandied peaches spicy you may prepare a spice bag with whole cloves, a cinnamon stick and orange zest to boil in the syrup.

This is one of those jams that you can eat with a spoon. It's a bit softer than commercial jam because it has no pectin and it's low in sugar, but it's delicious.

Peach Melba Jam Recipe

4 cups of pitted, chopped up fresh peaches
1 cup of raspberries, fresh or frozen
Juice of one lemon
1 - 2 cups sugar (to taste)

Chop up whole peaches and put in large cooking pot.
Squeeze juice of one lemon and strain out seeds, add lemon juice to peaches and mash peaches and lemon juice well with a potato masher.

Bring to a boil over medium heat. Cover and simmer for ten minutes, stirring occasionally then stir in raspberries and sugar. Increase heat to medium high.

Bring to jell point, (I start checking with a frozen plate at 218F here), remove from heat and skim off of foam.

Process in a boiling water bath canner for 10 minutes for half pints. I've never done it in larger jars, but you could use pints if you'd rather, or just keep it in the fridge to eat! You can also double this recipe and it's OK.

Don't want to can? OK, this is Amanda's favorite dessert, it was one of Dad's favorites too. Peach cobbler from the Betty Crocker (1969 version) cookbook.

4 Cups Of Fresh Sliced Skinless Pitted Peaches

1/2 Cup Milk

3 Tablespoons Shortening

1 Cup Flour

1 Tablespoon Cornstarch

1/2 Teaspoon Cinnamon

1 1/2 Teaspoons Baking Powder

1/2 Cup Sugar

1 Teaspoon Lemon Juice

1/2 Teaspoon Salt

1 Tablespoon Dark Brown Sugar

Serving Size 6

Preheat oven to 400 degrees Fahrenheit. In saucepan, mix sugar, cornstarch, and cinnamon. stir in the peaches and lemon juice. Bring to a boil over medium high heat, stirring often to prevent the mixture from burning. Once the sugar has completely melted, pour the peach filling into a two quart baking dish. In a mixing bowl, cut shortening into the flour, then mix in the dark brown sugar,baking powder, and salt. Stir in milk and drop spoonfuls of the this batter into your still hot peach filling mixture. Bake for 30 minutes, or until the topping is golden brown.

Annie

If it is your, please let me know so I can add your name in the credits.

Alexa

I love it, tho!

Linda

This is what it looks like on day 2.

From Grace
Louisiana Peach Brandy
1 wide-mouth gallon jar with top
10-12 peaches, washed but unpeeled
2 1/2 lbs sugar
1 fifth gin
Put peaches in jar. Pour in sugar and gin. Put top on jar. Leave in secure place. Every couple of days, twist jar around to help dissolve sugar. AFter about a week, add more gin to cover peaches. (Peaches will shrink) Taste after a couple of months. You may add more sugar or gin to taste. Remove peaches. (They are good on icecream) Strain liquid through several layers of cheese cloth so it will be beautifully clear. Bottle and enjoy. This may be made in July and bottled in November or December for Christmas gifts.
Yield: 3/4 gallon
Recipe from Mrs. Percy E. Roberts from the River Roads 2 Cookbook

PEACH PRALINE PIE
1 tsp. flour
1 unbaked (9-inch) deep-dish pie shell
1/3 cup flour
1/4 cup sugar
1/4 tsp. salt
1/4 tsp. nutmeg or cinnamon
1/2 cup light corn syrup
3 eggs
3 cups fresh peaches, peeled, cut into 1-inch pieces
1/4 cup (1/2 stick) butter, melted
1/4 cup packed dark brown sugar
2 Tblsp. butter, softened
1/2 cup coarsely chopped pecans

Sprinkle 1 tsp. flour over the pie shell. Beat 3 Tblsp. of the flour, sugar, salt, nutmeg, corn syrup and eggs in a mixer bowl for 1 minute. Stir in the peaches and the melted butter. Spoon into the prepared pie shell.
Combine the remaining flour and brown sugar in a bowl and mix well. Cut in 2 Tblsp. butter until crumbly. Stir in the pecans. Sprinkle evenly over the peach mixture.
Bake at 375° F. for 45 minutes or until set, covering the edge with foil as needed to prevent burning. Serve with ice cream. Serves 6 to 8.

From Secret Ingredients by the Jr. League of Alexandria, LA.

This was shared with me on another board and it's really good too.

INDIVIDUAL TOFFEE PECAN PEACH CRISPS

Filling:
6 cups frozen sliced peaches (about 2-1/2 pounds) thawed, (I used 9 FRESH peaches)
3 Tblsp. sugar (I used light brown sugar)
1 Tblsp. fresh lime juice (I used lemon juice)
2Tblsp. all-purpose flour

Topping:
3/4 cup all purpose flour
1/3 cup packed golden brown sugar
1/4 tsp. salt (I used kosher)
6 Tblsp. chilled unsalted butter, cut into pieces
3/4 cup English toffee bits (such as Skor)
1/2 cup pecans, coarsely chopped
Vanilla ice cream

For filling:
Preheat oven to 350°F. Place six 1-1/4 cup ramekins or custard cups on large baking sheet. Mix peaches, sugar, and lime juice in large bowl to blend. Divide filling among ramekins.

For topping:
Whisk flour, brown sugar, and salt in large bowl to blend. Using fingertips, rub in butter until mixture holds together in clumps. (I did this in my food processor) Stir in toffee and pecans; sprinkle over filling. Bake crisps until filling bubbles and topping is golden brown, about 40 minutes. Cool 10 minutes. Serve warm with ice cream, if desired. Makes 6 servings.

**NOTES: I baked the whole thing in a large oval Corning ware dish instead of using ramekins. It's supposed to make 6 servings, but I think you could easily get 8 out of it. All of my changes are in parentheses.

From Bon Appétit, March 2002. – Notes by Linda in MO, posted at Mimi’s Cyber-Kitchen 7/28/02.

Alexa

1 package (3 oz.) peach or orange gelatin (can use sugar free)
1 cup boiling water
3 ripe medium peaches, peeled and sliced
2 Tbs. honey
1/4 tsp. almond extract
1/2 cup whipping cream, whipped, or 1 cup light whipped topping
Fresh mint sprigs and additional peach slices, optional

In a large mixing bowl, dissolve gelatin in water. In a blender, combine peaches, honey and extract; cover and process until smooth. Stir into gelatin mixture.

Cover and refrigerate until syrupy, about 1 1/2 hours. Beat on high speed until doubled in volume, about 5 minutes. Fold in the whipped cream or topping. Spoon into dessert dishes. Refrigerate until firm, at least one hour. Garnish with mint and additional peach slices, if desired.

That's a beautiful picture, joanm.

Annie

There is no way I can get those peaches covered unless I put something on top of them. Maybe they will sink when they get a little more saturated?

White Peach Sangria

1 bottle white wine
3 ounces brandy
2 ounces triple sec
1 cup orange juice
1 cup pineapple juice
2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled.
1 peach, cut up & pureed in blender w/the simple syrup
Fresh sliced peaches, oranges, and apples

Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.
Posted by lucyny 6/07

Linda

Thanks.

jude

Alexa

I'm headed to SC Monday to get peaches so I'd like to be thinking about the ways I'm going to use them, besides peach preserves or butter and, of course, the ice cream. I won't be getting a ton of them...it's basically just a fun trip with DD and best friend.

TIA, jude

I would take the 750 ml bottle of gin (or whatever alcohol you choose) and pour in about 1/2 way up each canning jar (I'm assuming the 8 oz size) until you run out of booze. Poke a peach into each one and then evenly divide the 2 1/2 lbs of sugar across the jars. If any look skimpy, add a bit of booze or sugar. I don't think you need to worry about exact proportions of sugar to booze, it is going to be wonderful in 4 - 6 months no matter what!

I think the only thing I might do differently is to poke a couple of holes in the peach with a toothpick or wooden skewer to maximize the peach flavor that is extracted.

Good luck!

A

1/2 recipe
13 oz gin
20 oz sugar
6 peaches

1/4 recipe
6.5 oz gin
10 oz sugar
3 peaches

jude

Actually from an ex-bartenders perspective, that is perfect proportions! That is a 2 oz pour per peach (I might go a little lighter on the sugar, 3 oz sugar per sounds like a lot to me) but it will be sweet and smooth, that is for sure.

Good luck!

Alexa

Tracey

Individual Peach Upside-Down Cake

Recipe courtesy Alton Brown, 2006 Serves:
4 servings
Ingredients
• 3 tablespoons unsalted butter, divided
• 1/4 cup light brown sugar
• 2 medium peaches, peeled
• 1-ounce finely chopped crystallized ginger, approximately 3 tablespoons
• 2.5 ounces all-purpose flour, approximately 1/2 cup
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon kosher salt
• 1/3 cup granulated sugar
• 1/2 cup buttermilk, room temperature
• 1/2 teaspoon vanilla extract
• Whipped cream or ice cream, for serving, optional
Directions

Preheat oven to 350 degrees F.

Divide 2 tablespoons of the butter between 4 (6-ounce) ramekins. Melt the remaining tablespoon of butter and set aside. Evenly divide the brown sugar between the ramekins; sprinkling it into the bottoms of the dishes. Cut each peach into 12 to 14 pieces. Lay the peaches on top of the sugar; evenly dividing them between the dishes and sprinkle with the ginger. Set aside.

In a medium mixing bowl whisk together the flour, baking powder, baking soda and salt.

In a separate bowl whisk together the sugar, buttermilk, vanilla extract and 1 tablespoon of melted butter. Add the wet mixture to the dry mixture and stir just until combine. Pour the batter over the peaches; dividing the mixture evenly between the dishes. Place on the middle rack of the oven and bake for 20 to 25 minutes or until the cake reaches an internal temperature of 190 degrees F on an instant-read thermometer.

Remove from the oven to a rack and allow to cool for 5 minutes. Run a knife around the edge of each dish and turn upside down onto a serving plate. Repeat with each cake. Serve immediately with whipped cream or ice cream if desired.

Anyway, my favorite recipe for peach cobbler comes from one of the Silver Palate cookbooks. I just made it tonight!

Peach Cobbler
Source: Silver Palate

4 cups peaches, peeled and sliced
2/3 cup plus 3 tbsp sugar
1 tbsp lemon juice
1 tsp grated lemon zest
1/4 tsp almond extract
1 1/2 cups flour
1 tbsp baking powder
1/2 tsp salt
1/3 cup vegetable shortening (I use butter)
1 egg, beaten
1/4 cup milk

Preheat oven to 400 F. Toss peaches with 2/3 cup sugar, lemon zest & juice and almond extract. Spoon into 2-qt baking dish. Bake 20 minutes.

Combine flour, baking powder, 1 tbsp sugar, and salt together in a large bowl. Cut in butter. Combine egg and milk and mix into dry ingredients to form a soft dough.

Remove peaches from oven. Drop dough in large spoonfuls over peaches. Sprinkle with remaining 2 tbsp of sugar. Bake for 15-20 minutes, until top is firm and golden brown. Serve warm.

(The original recipe suggests serving it with 1 cup of cream whipped with 3-4 tablespoons of peach brandy or peach cordial, but I like ice cream. I also sometimes omit the lemon zest & juice and the almond extract the add cinnamon.)

I get to lick the knife after stirring ;->

Yummo! I glad I have almost a double batch of this stuff.

Here's one I tried last summer when I ''discovered'' Dorie Greenspan. I see from my NOTES I made this last year on Independence Day. It's not as easy as 3-ingredient ice cream, but definitely worth a little effort.

Honey-Peach Ice Cream
*From ''Baking from my Home to Yours'' by Dorie Greenspan

4-6 large ripe peaches (about 2 pounds), peeled and pitted
1/4 cup honey
1 cup whole milk
1 cup heavy cream
3 large egg yolks
1/2 cup sugar
2 teaspoons pure vanilla extract

Coarsely chop half the peaches into 1/2-inch chunks and toss them into a small saucepan. Add the honey and bring to a boil, then lower the heat, cover the pan and cook, stirring occasionally until the peaches are soft but not mushy, about 10 minutes. Using a hand blender, whir to puree. Set the peach puree aside while you make the custard.

Bring the milk and cream to a boil in a medium heavy-bottomed saucepan.

In a mixing bowl, whisk the yolks and sugar together until very well blended and just slightly thickened. Still whisking, drizzle in about one third of the hot liquid - this will temper, or warm, the eggs so they don't curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of the spoon; if you run your finger down the bowl of the spoon the custard should not run into the track. (The custard should reach at least 170 degrees F, but no more than 180 degrees F, on an instant read thermometer.) Immediately remove the pan from the heat and pour the custard into a 2-quart glass measuring cup or clean heatproof bowl. Stir in the vanilla and the peach puree.

Refrigerate the custard until chilled before churning it into ice cream. Scrape the chilled custard into the bowl of an ice cream maker and churn according to manufacturer's instructions. Pack the ice cream into a container and freeze it for at least 2 hours, until it is firm enough to scoop.

NOTE: OMG! This is absolutely the best peach ice cream I’ve ever eaten. I never need to try another recipe for this again. Cooking the peaches with the honey syrup helps develop the peach flavor, and the puree makes it absolutely smooth. Delightful and tastes like summer. July 4, 2009

1 1/2 cups peach nectar
1 1/2 cups heavy cream
1 can sweetened condensed milk
1/4 tsp almond extract

Mix together and chill for an hour

Pour into ice cream maker and mix (20 mins)

Enjoy or put in freezer to harden a little more.

Linda

Grace

I found this recipe on a blog, Katie's Kitchen Garden. She refers to it as her Grandmother's peach cream pie but to me it is more a tart.

We absolutely love it. It was so simple to make. If you already had a pie crust in the freezer, even quicker.

Note: Don't use frozen peaches; they will make the tart/pie too soupy. The tastier the peaches, the tastier the pie.

1 cup sugar
3 tablespoons flour
2 tablespoons butter
1/2 cup cream
3-4 fresh peaches, peeled and halved (I sliced my peaches)

Mix first 3 ingredients together. Pour half into unbaked pie shell. Fill with fresh peach halves. Cover with the rest of the mixture. Pour cream over the top. Bake at 350 degrees for 1 hour or until set.

From Food

* Exported from MasterCook *

Peach Salsa

Recipe By :Katie, adapted from a Bernardin recipe.

Serving Size : 0 Preparation Time :0:00

Categories : Preserving

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups peaches -- diced
1 1/4 cups red onion -- chopped
4 jalapeno peppers -- chopped*
1 red pepper -- chopped
1/2 cup chopped fresh cilantro -- loosely packed
1/2 cup white vinegar
2 tablespoons honey
3 cloves garlic -- (or 4) finely chopped
2 teaspoons cumin
1/2 teaspoon cayenne

Simmer for 5 minutes. Pack into hot jars and process in a boiling water bath for 10 minutes (0-1000 ft.), 15 minutes (1001-6000 ft.), and 20 minutes (above 6000 ft.).

*We like it spicy, so I leave in most of the ribs and seeds of the jalapenos.

* Exported from MasterCook *

Chiff's Peach Chipotle Jam

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Preserving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups chopped ripe peaches -- unpeeled
2 tablespoons lime juice
5 cups sugar
2 tablespoons chopped chipotle in adobe sauce
1 package dry pectin

Mix together the peaches, chipotle, and lemon juice. Process in food processor until the peaches are extremely small but not pureed; they should resemble flecks.

Place peach mixture in a heavy bottomed saucepan. Over medium/high heat, bring to a boil and add pectin - stirring constantly. Add sugar, combine well and return to a full rolling boil. Boil one minute. Remove from heat and skim foam if necessary.

Ladle into clean hot jars and process in a hot water bath for 10 minutes.

Source:
"Harvest Forum - spicier version of Chiff's Peach Chipotle Jam"
- - - - - - - - - - - - - - - - - - -

NOTES : Makes six 8-ounce jars

* Exported from MasterCook *

Tassajara Peach Kuchen

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
2 cups flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup heavy cream -- or sour cream (I use 1 1/4 c.)
1 cup brown sugar
12 peach halves -- (or use slices)
2 eggs -- (I use three eggs)
2 teaspoons cinnamon

Cut butter into flour, baking powder, salt and 2 tablespoons of the sugar until it looks like coarse meal. Press firmly into baking pan.

Arrange peaches over top of crust. Sprinkle with remaining sugar and cinnamon. Bake 15 minutes at 400F.

Pour eggs beaten with cream over top and bake 40 minutes longer at 375F.

Source:
"Tassajara Bread Book, 1970"

- - - - - - - - - - - - - - - - - - -
NOTES : May use other fruits.

Alexa

Grace

Peach and Brown Sugar Muffins
(makes 20 muffins, recipe could be halved)

Prehat oven to 400 degrees. Bake 20-25 min.

4 cups all purpose flour
2/3 cup packed brown sugar
2 TBLSP baking powder
1 tsp. salt
1/2 tsp. soda
1/4 tsp. allspice
2 eggs
2 cups dairy sour cream (I use nonfat yogurt)
1 cup chopped peaches (can use thawed frozen ones or canned ones off season)

Mix dry ing. together and liquid ingredients. Combine. Spoon into greased muffin tins, 2/3 full. Bake at 400 degrees for 20-30 min.

Here's one I often bring to potlucks, it can be thrown together last minute with refrigerator pie crust and frozen berries and peaches. Also makes impressive quickie dessert for dinner parties that way. But is very yummy with fresh fruit and homeade pie crust too!

Peach Raspberry Pie
Bake at 375 degrees for 60 min.

1 1/2 cups sugar
1/4 cup cornstarch
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
4 cups peeled and sliced peaches
3 cups red raspberries
2 TBLSP butter or margarine
Pie crust for top and bottom, use your favorite recipe or store bought.

Combine sugar, cornstarch, cinnamon and nutmeg. Stir in peaches and berries (gently!) Transfer to a pastry lined pie pan. Dot with butter. Top with pie crust or even crumble topping if you like. Bake for 60 min. Watch for last 20 min. and if edges of pie crust start to brown too much, cover them with aluminum foil. This pie may ooze so you may want to put a cookie sheet under the pie while baking.

Grace, I always peel the peaches. The salsa is so pretty... I think if they were diced you'd wind up with little pieces of curled up peel floating around in it.

The chipotle jam is pretty much like pepper jelly... I dump it over cream cheese or use it in pepper jelly cheesecake. A friend of mine uses it for a grill glaze, and puts it on ham, pork roasts and chicken.

Now it's time to move on..... pulling a name.....

>>>>>>>>> Joanm <<<<<<<<<<

Please pick an ingredient for use to focus on. You can check the FAQ if you need to see what we have already used.
Reminder for all... we stay away from meats, seafood and poultry so that more can participate. Along with fruits and vegetables there's a lot of spices, herbs and other pantry items......

Nancy

So what can I do with all that cinnamon?

I made the Peach Salsa last night that Katiec posted, without the onions and garlic which I'm allergic to.
(I know - I know. I have to do what I have do to live.)

I was lean on the jalapeno and spices because I was afraid it would be too hot for me. Next time I will make it by the recipe.

But still - I couldn't quit dipping chips in it while it was simmering!

DH and DS LOVE it! I will be eating leftovers while DH and DS have grilled venison. I don't eat venison, mainly because I haven't found a recipe that I like. ( One that kills that wild deer taste!)

Anyhoo, I can't wait until we have to go to a pot luck. I'm taking peach Salsa. Everyone will love it.

Thanks, Katiec!

Betty