Berry Peach Compote
6 large peaches, peeled and sliced
1 tablespoon lemon juice
2 cups fresh boysenberries, blueberries or raspberries,
washed and drained
1/3 cup sugar
1 cup whipping cream, whipped
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Combine peaches and lemon juice; mix well. Add berries; sprinkle with sugar. Let stand until sugar dissolves. Mix well and spoon into individual serving dishes. Top with whipped cream. Combine ginger and nutmeg; mix well and sprinkle over whipped cream. 6 to 8 servings.
Creamy Peach Freeze
1 1 1/4 ounce package whipped topping mix
1 16 ounce can sliced peaches, drained
Prepare whipped topping mix according to package directions. Combine whipped topping and peaches in container of electric blender; process until smooth. Spoon into 4 serving dishes and freeze 2 to 3 hours or until firm. Remove from freezer 5 minutes before serving. 4 servings.
Frosted Peach Salad
1 29 ounce can peach halves, drained
1 large banana, mashed
1/4 cup chopped pecans or walnuts
1 tablespoon powdered sugar
1 teaspoon lemon juice
lettuce, optional
Whipped Cream Salad Dressing
Place peach halves in a greased muffin pan. Combine next 4 ingredients and mix well. Mound mixture in peach cavities and freeze until firm. To serve, remove peach halves from freezer; let stand at room temperature 20 to 30 minutes. Serve on lettuce, if desired and top with Whipped Cream Salad Dressing. 6 to 8 servings.
Whipped Cream Salad Dressing
1/2 cup whipping cream
2 tablespoons powdered sugar
2 teaspoons lemon juice
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Fold in lemon juice. Makes 1 cup.
Peach Bread
1/2 cup butter or margarine, softened
1 cup sugar
3 eggs
2 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 cups sliced fresh peaches
3 tablespoons frozen orange juice concentrate, thawed and undiluted
1 teaspoon vanilla extract
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine next 5 ingredients; add to creamed mixture alternately with the peaches, beginning and ending with flour mixture. Stir in orange juice concentrate and vanilla. Pour batter into a greased and floured 9 x 5 x 3 inch loaf pan. Bake at 350F for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and cool completely. 1 loaf.
Peach Blueberry Pancake Syrup
1 cup sliced fresh peaches
1 cup fresh blueberries
2 tablespoons sugar
1/2 cup unsweetened apple juice
dash of ground nutmeg
Combine 1/2 cup peaches, 1/2 cup blueberries and remaining ingredients in a small saucepan. Bring to a boil; then reduce heat and simmer, uncovered, 15 minutes. Add remaining fruit, stirring well. Serve warm over pancakes or waffles.
Peach Crisp
4 cups sliced fresh or frozen peaches
3/4 cup sugar, divided
1/2 teaspoon ground cinnamon
1 cup all purpose flour
1/2 cup butter or margarine
Toss peaches, 1/3 cup sugar and cinnamon in a large bowl; spoon into a lightly greased 8 inch square baking dish or a 9 inch deep dish pie plate and set aside. Combine flour and remaining sugar; cut in butter with a pastry blender until mixture is crumbly. Sprinkle on top of peaches. Bake at 375F for 35 to 40 minutes. 6 to 8 servings.
Peach Sorbet
1/2 cup sugar
1/4 cup light corn syrup
2 cups water, divided
1 16 ounce package frozen peaches, thawed
3 tablespoons lemon juice
1/2 cup peach nectar
1/8 teaspoon almond extract
Combine sugar, corn syrup and 1 cup water in a small saucepan; bring to a boil, stirring constantly. Reduce heat and simmer 3 minutes; let cool. Place peaches and remaining 1 cup water in container of an electric blender or food processor; process until smooth, stopping once to scrape down sides. Combine peach mixture, syrup mixture, lemon juice and remaining ingredients. Pour into a 13 x 9 x 2 inch pan and freeze until almost firm. Spoon into a large mixing bowl; beat at medium speed with an electric mixer until slushy. Return to pan and freeze 8 hours. To serve, let stand at room temperature 10 minutes. 5 cups.
Cream Cheese Peach Tart
1 cup unsalted butter, softened
1 3/4 cups sugar, divided
3 1/2 teaspoons vanilla extract, divided
2 large eggs, divided
2 3/4 cups all purpose flour, divided
2 8 ounce packages cream cheese, softened
4 fresh peaches, peeled and sliced
Beat butter, 3/4 cup sugar and 1 1/2 teaspoons vanilla extract at medium speed with an electric mixer until creamy; add 1 egg beating until blended. Stir in 2 1/2 cups flour. Press into bottom and up sides of a lightly greased removable bottom 11 inch tart pan, trimming excess pastry; cover and chill 1 hour. Beat cream cheese and 3/4 cup sugar at medium speed until creamy; add remaining egg and remaining 2 teaspoons vanilla and beat until blended. Add remaining 1/4 cup flour and beat until blended. Spread into pastry shell. Toss together peach slices and remaining 1/4 cup sugar; arrange peach slices over cream cheese mixture. Bake at 400F for 35 to 40 minutes or until set. Cool on a wire rack.
Peach Fantasy
1 teaspoon unflavored gelatin
1 cup half and half
1/2 teaspoon grated fresh ginger root
1/3 cup sugar
2 tablespoon light corn syrup
3 ripe peaches; peeled, pitted sliced
6 Chinese almond cookies coarsely chopped
In small saucepan, sprinkle gelatin over half and half; let stand 1 minute. Cook and stir over low heat until gelatin dissolves. Add grated ginger, sugar and corn syrup. In blender or food processor fitted with metal blade, finely chop peaches. Combine ginger mixture with chopped peaches. Add half of chopped cookies; reserve remaining half. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions and when frozen stir in reserved chopped cookies before serving. Makes about 1 quart.
Georgia Peach Cobbler
28 ounce can peach slices
2 tablespoons sugar
4 teaspoons cornstarch
1 teaspoon cinnamon or nutmeg
1/4 cup butter or margarine
1 tablespoon lemon juice
1/2 teaspoon vanilla
3/4 cup flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg yolk, beaten
1/2 cup dairy sour cream
1 tablespoon butter or margarine melted
1/4 teaspoon lemon peel, finely shredded
Drain canned peaches, reserving syrup. Add water, if necessary, to make 1 1/2 cups liquid. In medium saucepan, combine the 2 tablespoons sugar, the cornstarch and spice. Stir in reserved peach liquid and the 1/4 cup butter or margarine. Cook and stir until thickened and bubbly. Cook 1 minute more. Stir in peach slices, lemon juice and vanilla. Heat through; keep warm. In mixing bowl, stir together flour, the remaining sugar, the baking powder and salt. Mix egg yolk, sour cream, melted butter or margarine and lemon peel; add to flour mixture, stirring just until combined. Turn hot peach mixture into a 1 1/2 quart casserole. Immediately drop batter in 5 or 6 portions atop hot mixture. Bake in 350F oven for 35 to 40 minutes. Serve warm with cream. Sprinkle with chopped pecans, if desired.
Georgia Peach and Creamy Peanut Muffins
1 1/2 cups sifted all purpose flour
1/2 cup sugar
1/4 cup quick cooking oatmeal
1/4 cup wheat germ
2 tablespoons baking powder
1/2 teaspoon Kosher salt
1 1/2 cup bran
1/2 cup granola with fruit preferably with peaches
2 cups buttermilk
2 tablespoons peanut butter
2 1/2 tablespoons peanut oil
2 eggs, lightly whipped
1 cup crushed roasted peanuts
4 ounces chopped, sun dried Georgia peaches
1/4 teaspoon allspice
In a large bowl, combine flour, sugar, quick cooking oatmeal uncooked, wheat germ, baking powder and Kosher salt; set aside. In another bowl, combine bran, granola and buttermilk. Stir well, then set aside for 5 minutes. Add peanut butter, peanut oil, eggs, roasted crushed peanuts, chopped sun dried Georgia peaches and allspice. Mix well. Make a well in the center of the flour mixture and stir in the buttermilk mixture. Stir just to moisten. Fill 12 regular or 6 oversized muffin tins 1 thumb width below the rim. Bake at 400F degrees for 25 minutes or until tested done. Remove from the oven and cool on a wire rack. 12 regular sized muffins or 6 oversized muffins.
Georgia Peach Cooler
4 cups silken or soft tofu, drained
2 cups of peaches, pitted and chopped
1 cup apple juice, chilled
1/2 banana, peeled
juice of 1 lime
6 sprigs fresh mint, washed
Place the tofu, peaches, apple juice, banana and lime juice in a blender and process for 10 seconds. Serve immediately in frosted tall glasses garnished with mint sprigs.
Grilled Peaches and Chicken with Mesclun Salad
1 tablespoon garlic, minced
1 pinch salt and white pepper to taste
1/4 cup olive oil
1 large Georgia peach, peeled, halved and cored
1 red onion, sliced 1/4 inch thick
3 cups baby mixed salad greens
Georgia Peach Dressing
1/3 cup olive oil
2 tablespoons Dijon mustard
1/4 cup balsamic vinegar
1 pinch salt and white pepper to taste
1 large Georgia peach, peeled, halved and cored
Place chicken breasts in a medium size mixing bowl. Season with 1 tablespoon garlic, salt and pepper. Add 1/4 cup olive oil and marinate for 6 hours. Refrigerate until ready to cook. Do not use oil from chicken breast to make dressing. Preparing Georgia Peach Dressing: Combine the 1/4 cup of olive oil, Dijon mustard, balsamic vinegar and 1 peach in blender or food processor and mix thoroughly. Season to taste with salt and pepper. Set dressing aside. Brush grill lightly with excess oil and heat to medium high. Grill chicken about 4 minutes on each side or until just firm to the touch and no longer pink. Meanwhile, brush onion and peaches with dressing and grill about 2 minutes on each side, or just until fork tender. Brush peaches with dressing another minute on each side. Take the baby mixed salad greens and place on one side of the platter. Spread them out a little. Slice the chicken breasts and place them on other side of the platter. Slice grilled peaches and place on top of chicken. Dribble dressing on top. 2 servings.
Peach Custard Ice Cream
1 quart whole milk
1 cup heavy cream
3 eggs
1 1/4 cups sugar, divided
1 tablespoon all purpose flour
1/8 teaspoon salt
6 cups mashed Georgia peaches
1 tablespoon vanilla
In large, heavy saucepan heat milk and cream just below boil. In medium bowl beat eggs and combine with 1/2 cup sugar. In small bowl mix flour and salt with remaining 3/4 cup sugar. Add egg mixture and flour mixture to hot milk. Cook until mixture thickens and lightly coats the back of a metal spoon. Remove from heat, add peaches and vanilla. Chill in refrigerator before freezing in ice cream maker. 1 gallon.
Georgia Peach Shortcake
1/2 cup butter
2 cups self rising flour
3/4 cup buttermilk
4 tablespoons sugar, divided
vegetable cooking spray
3 cups sliced Georgia peaches
1 1/2 cups fresh whipped cream
In medium bowl, cut butter into flour with pastry blender until mixture resembles coarse meal. Add buttermilk and 1 tablespoon sugar until all dry ingredients are moistened. Turn dough out onto lightly floured surface and knead 3 to 4 times. Preheat oven to 425F. Roll dough to 3/4 inch thickness; cut with a 2 inch biscuit cutter. place pieces close together on a lightly greased baking sheet. Bake for 13 to 15 minutes While shortcake is baking, place sliced peaches in medium bowl and stir in remaining 3 tablespoons sugar. To serve split shortcake in half and place peaches on the bottom half. Place the other half on top and spoon on 2 tablespoons whipping cream. Serves 12.
Peachy Praline Pie
1 9 inch deep dish pie shell, uncooked
5 cups peeled, sliced Georgia peaches
1/2 to 3/4 cup sugar
2 1/2 tablespoons cornstarch
1/8 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
1/8 teaspoon vanilla extract
1 egg white, lightly beaten
1/3 cup firmly packed light brown sugar
1/2 cup all purpose flour
6 tablespoons unsalted butter, cut into 1 inch cubes
1 cup chopped pecans
Preheat oven to 425F. In large bowl combine sliced peaches, 1/2 to 3/4 cup sugar depending on sweetness desired, cornstarch and nutmeg. Set aside for 15 minutes. Stir lemon juice and vanilla into peaches. Lightly brush pie shell with a thin layer of egg white to make crust moisture proof. Pour filling into pie shell. In small bowl combine brown sugar with flour, cut in butter until crumbly. Stir in pecans. Sprinkle mixture over peaches. Bake for 15 minutes. Reduce oven to 400F and continue baking for 35 to 40 minutes. Cover edges of crust with strips of aluminum foil, if necessary, to prevent excessive browning. 8 slices.
Georgia Peach and Pecan Chicken Salad
4 ounces chicken breast, boneless, skinless
7 ounces bread crumbs
3 ounces pecans, finely chopped
2 ounces cornmeal
1.5 ounces all purpose flour
2 ounces vegetable oil
15 ounces Boston romaine lettuce mix
30 tomato slices, 6 x 6, 1/4 inch
30 peach slices thawed
30 pecans, halved
10 ounces Georgia peach salad dressing
Make bread crumb mixture: combine bread crumbs, pecans and cornmeal. Dip chicken breasts in buttermilk, then flour and roll in bread crumb mixture. Saute both sides of chicken breast over medium heat until golden brown. Finish in oven at 350F for 15 20 minutes. Place 1.5 ounce of lettuce mix on a dinner plate. Garnish plate with three tomato slices on top of plate in a shingled pattern. Garnish plate with three peach slices on lower portion of plate in a shingled pattern. Garnish with pecan halves at 12, 3 and 9 o'clock. Place warm chicken breast in center of plate. Portion 1 ounces of dressing over salad.
Georgia Peach Barbecue Sauce
1/2 cup firmly packed brown sugar
1 tablespoon onion salt
2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/3 cup white vinegar
2 cups tomato ketchup
1 cup peach preserves, pureed
2 tablespoon Worcestershire sauce
2 tablespoon honey
4 tablespoon butter, cubed and well chilled
In a medium saucepan, combine all the ingredients except the butter. Bring to a boil, stirring to dissolve the sugar. You may want to have a lid handy to protect yourself and your kitchen from any spattering. Reduce the heat and simmer for 25 minutes, stirring occasionally. With a whisk, blend in the butter cubes, a couple at a time, until incorporated.
Peach Cream Cheese Dessert
3/4 cup flour
1 4 serving package vanilla pudding mix NOT instant
1 teaspoon baking powder
1 beaten egg
1/2 cup milk
3 tablespoons melted margarine
1 16 ounce can drained peaches, chopped into bite size pieces; save the juice
1 8 ounce package cream cheese
1 cup white sugar
1 tablespoon white sugar
1/2 teaspoon cinnamon
Mix flour, pudding and baking powder together. Combine and add to dry ingredients egg, milk and margarine. Pour into an 8 x 8 x 2 inch greased pan. Add peaches. Beat together cream cheese, 1/2 cup sugar and peach juice. Pour over the top. Then sprinkle with 1 tablespoon sugar and cinnamon. Bake at 350F for 45 minutes.
Peach Melba Mold
1 1 pound can sliced peaches
2 tablespoons lemon juice
1 3 ounce package lemon flavored gelatin
2 teaspoons milk
2 tablespoons mayonnaise or salad dressing
1 3 ounce package cream cheese, softened
2 tablespoons finely chopped pecans
1 10 ounce package frozen red raspberries, thawed
2 tablespoons lemon juice
1 3 ounce package raspberry flavor gelatin
Peach layer: Drain peaches, reserving syrup. Combine syrup and 2 tablespoons lemon juice; add cold water to make 1 cup. Dissolve lemon gelatin in 1 cup hot water. Add syrup mixture; chill until partly set. Add peaches. Pour into 6 1/2 cup ring mold. Chill until almost set. Spread with cheese layer. Mix milk, mayonnaise and cream cheese; stir in pecans. Raspberry layer: Drain raspberries, reserving syrup. Combine syrup and lemon juice; add cold water to make 1 cup. Dissolve raspberry gelatin in 1 cup hot water; add syrup mixture. Chill until partially set. Stir in raspberries. Pour over cheese. Chill until firm. Unmold. Serves 8.
Marinated Fresh Fruit Bowl
1/2 cup honey
1/4 cup water
1/4 cup lime juice
1/4 cup Triple Sec
1 cup honey dew melon balls
1 cup watermelon balls
1 cup cantaloupe balls
2 large peaches, peeled and sliced
1/2 cup strawberries, halved
4 kiwi, peeled and sliced
In small saucepan, combine the honey and water. Bring to a boil. Reduce heat and simmer for 5 minutes. Stir in lime juice and Triple Sec. Cook completely. In a bowl, combine all fruit. Pour liquid mixture over fruit and mix gently. Cover and refrigerate for 2 hours to blend flavors.
Peachy Pizza
1/2 cup margarine or butter
1 cup all purpose flour
1/4 cup sifted powdered sugar
2 tablespoons granulated sugar
2 tablespoons cornstarch
1/8 teaspoon ground mace
2/3 cup orange juice
1/2 cup currant jelly
2 medium peaches, peeled, pitted and sliced
2 medium nectarines, pitted and sliced
1 cup sliced strawberries
1/2 cup blueberries
1/2 cup seedless green grapes, halved
For crust, in a small mixer bowl beat margarine or butter with an electric mixer on medium high speed for 30 seconds. Gradually add flour and powdered sugar until well combined. Pat dough evenly over bottom and up sides of a 12 inch pizza pan. Bake in a 350F oven for 10 12 minutes or until golden; cool on a wire rack. Meanwhile, for glaze, stir together the granulated sugar, cornstarch and mace in a medium saucepan. Stir in orange juice and jelly. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Cool slightly. Spread half of the glaze about 2/3 cup onto cooled crust. Arrange peach and nectarine slices around edge of crust, then arrange strawberries, working toward center of crust. Sprinkle all with blueberries and grapes. Drizzle remaining glaze over fruit. Chill until needed. Cut into wedges to serve. Makes 12 servings.
Peaches and Cream Cheesecake
3/4 cup flour
3 1/4 ounce package dry vanilla pudding, not instant
1 egg
1/2 cup milk
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons butter, softened
1 20 ounce can sliced peaches, drained, save 3 tablespoons juice
8 ounces cream cheese, softened
3 tablespoons reserved peach juice
1/2 cup sugar
1 tablespoon sugar
1 teaspoon cinnamon
Put first 7 ingredients into mixing bowl and mix for 2 minutes at medium speed. Pour into greased pie pan. Arrange the peach slices over this batter. Leave a 1 1/2 inch margin at the edge. Mix the cream cheese, juice and sugar together. Spread this over the peaches. Sprinkle with cinnamon and sugar and bake in 9 or 10 inch pie pan with greased sides and bottom at 350F for 30 to 35 minutes.
Stuffed Peach Halves
4 medium peaches, peeled, halved and seeded
1 tablespoon lemon juice
2 tablespoons unsweetened flaked coconut, toasted
2 tablespoons raisins
1/2 teaspoon grated lemon rind
1/2 teaspoon ground cinnamon
2 tablespoons vanilla low fat yogurt
2 teaspoon honey
1 teaspoon vanilla extract
Coat peach halves with lemon juice and set aside. Combine remaining ingredients; stir well. Spoon mixture into cavity of each peach half. Chill. 8 servings.
Peach Smoothie
1 ripe banana
1/2 cup frozen peaches
1/2 cup vanilla or plain yogurt
1 tablespoon honey
1 cup orange or pineapple juice
Whirl in blender. A great on the go breakfast.
Peach Slush
2 peaches, peeled and pitted
6 ounces frozen lemonade
1 lemonade can of vodka
Put all in blender. Gradually add 8 to 14 ice cubes. Freeze. Serves 2 to 4. Can use 1/2 pint strawberries or nectarines.
Glazed Peach Mold
1 6 ounce package peach gelatin
2 cup boiling water
3/4 cup cold water
1 pint vanilla ice cream
1 16 ounce can sliced peaches, drained
Dissolve one half of gelatin package in one cup boiling water. Add cold water. Chill until slightly thickened. Dissolve second half of gelatin in remaining boiling water. Add ice cream and stir until melted and smooth. Pour into serving bowl. Chill about 1 hour or until set but not firm. Arrange peaches on gelatin ice cream mixture. Top with clear gelatin. Garnish with whipped cream if desired.
Peach Filled Coffee Cake
1 1/2 cup flour
1 cup sugar
2 teaspoons double acting baking powder
2 teaspoons grated lemon peel
1/8 teaspoon salt
1 cup butter, softened
4 eggs
1 29 ounce can sliced peaches well drained
Topping:
1 cup flour
1/4 cup sugar
1 tablespoon grated lemon peel
1/2 cup melted butter
Preheat oven 350F. Grease 13 x 9 cake pan. Mix well first 7 ingredients. Increase speed to high for 4 minutes scraping sides. Spread batter evenly in pan. Arrange peaches on top of batter. Sprinkle with topping. Mix: Add: Stir to form soft dough. Bake 45 to 50 minutes until golden and toothpick comes out clean.
Peachy Sour Cream Coffee Cake
Streusel Topping:
2 cups chopped pecans
1/3 cup packed brown sugar
3 tablespoons sugar
1 teaspoon ground cinnamon
Cake:
1/2 cup butter flavored shortening
1 cup sugar
2 eggs
2 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces sour cream
1 teaspoon vanilla extract
2 cups sliced peeled fresh peaches
Combine all streusel ingredients; set aside. In a large mixing bowl, cream shortening and sugar until fluffy. Beat in eggs. Combine all dry ingredients; add alternately with the sour cream and vanilla to the creamed mixture. Beat until smooth. Pour half the batter into a 9 inch spring form pan. Sprinkle with 1 cup of the streusel. Top with remaining batter and 1/2 cup streusel. Bake at 350F for 30 minutes. Arrange peaches over cake; sprinkle with remaining streusel. Bake an additional 30 to 40 minutes or until cake tests done. Cool cake 10 minutes before removing sides of pan. Serve warm or at room temperature. 12 servings.
Peach Cobbler Crumb Cake
1 16 ounce can of peaches in light syrup
1 box yellow cake mix
1 cube of butter
Pour peaches and syrup in 9 x 13 cake pan. Sprinkle cake mix over peaches. Top with butter slices. Bake at 350F until golden brown. Serve with Cool Whip or alone.
Peachy Cinnamon Coffee Cake
1 package Duncan Hines Bakery Style Cinnamon Swirl with Crumb Topping Muffin Mix
1 can 8 1/4 ounces juice pack sliced yellow cling peaches
water
1 egg
Preheat oven to 400F. Grease 8 inch square or 9 inch round pan. Drain peaches, reserving juice. Add water to reserved juice to equal 3/4 cup liquid. Chop peaches. Combine muffin mix, egg and 3/4 cup peach liquid in medium bowl; fold in peaches. Pour batter into pan. Knead swirl packet 10 seconds before opening. Squeeze contents on top of batter and swirl with knife. Sprinkle topping over batter. Bake at 400F. for 28 to 33 minutes for 8 inch pan or 20 to 25 minutes for 9 inch pan or until golden. Serve warm. 9 servings.
Peach and Poppyseed Muffins
3/4 cup pureed peaches
1 teaspoon baking soda
10 tablespoons butter
1 cup sugar
2 eggs
1 1/4 cups flour
1/4 teaspoon salt
1/2 teaspoon vanilla
3 tablespoons poppy seeds
Stir soda into peaches and set aside. Cream butter and sugar until smooth. Add eggs, one at a time. Add vanilla. Combine flour and salt. Alternately add flour and peach mixture. Then add poppy seeds. Fill 12 muffin cups nearly to top. Bake at 350F for 20 to 25 minutes.
Frosty Peach Bread
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 16 ounce can peaches, drained, reserving 1 tablespoon liquid
2 eggs
1/2 cup sour cream
1/2 teaspoon vanilla
2 1/2 cups flour
1 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
Glaze:
1/2 cup powdered sugar
1 tablespoon peach liquid
1 teaspoon corn syrup
1/4 teaspoon cinnamon
Preheat oven to 350F and grease loaf pan. Cream together butter, sugar and brown sugar until fluffy. Chop peaches and stir in. Add remaining ingredients. Mix well. Pour into pan and bake for 60 to 70 minutes or until toothpick comes out clean. Remove from oven and cool for 10 minutes. Remove loaf from pan. Cool completely on wire rack. When cooled, spread glaze over it.
Peach and Brown Sugar Muffins
4 cup all purpose flour
2/3 cup packed brown sugar
2 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
2 eggs
2 cup sour cream
1/2 cup cooking oil
1 cup chopped fresh peaches
In large mixing bowl, stir together flour, sugar, baking powder, salt, baking soda and allspice. Make a well in center. Combine eggs, sour cream and oil; stir in peaches. Add peach mix all at once to flour mix. Stir just until moist. Batter should be lumpy. Spoon into greased muffin cups filling 2/3 full. Bake at 400F for 20 to 25 minutes. Makes about 20 muffins.
Peach Pancakes
6 medium fresh peaches
3/4 cup orange juice
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
buttermilk pancake mix
Peel and slice peaches. Cook peaches in pan with orange juice, brown sugar and spices until tender. Pour pancake mix onto hot griddle, spoon in peaches as desired. Flip over when golden brown. Serve with maple syrup.
Peach Tea Bread
2 1/2 cup all purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 1/2 cups finely chopped fresh peaches, sliced
1 teaspoon lemon juice
1/3 cup oil
1/3 cup milk
2 teaspoon vanilla extract
2 large eggs
1/3 cup chopped walnuts
Heat oven to 350F. Grease 9 x 5 loaf pan. In large bowl, combine flour, sugar, baking powder, salt and nutmeg. In medium size bowl, combine peaches and lemon juice. In 2 cup glass measuring cup, combine oil, milk, eggs and vanilla. Add oil mixture to flour mixture and stir just until dry ingredients are moistened. Do Not overbeat. Fold in peaches and walnuts. Spoon into greased pan. Bake bread for 55 to 60 minutes or until top is golden brown and center springs back when lightly pressed with finger tip. Cool in pan on wire rack for 10 minutes. Remove bread from pan and cool to room temperature before slicing.
Peach Loaf
3 cups fresh peaches, pared and sliced
1/3 cup sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla
1 cup finely chopped pecans
Place peaches and sugar in blender and process until pureed about 2 1/4 cups. Combine flour, baking powder, baking soda, salt and cinnamon. Set aside. Combine 1 1/2 cups sugar and butter and cream well. Add eggs and mix. Add peach puree and dry ingredients, mixing just until moist. Stir in nuts and vanilla. Spoon into 2 buttered and floured loaf pans. Bake at 325F for 60 minutes. Cool for 10 minutes in pan and then turn out on rack.
Peach Turnovers
2 cups flour
3 teaspoons baking powder
1/2 teaspoons salt
1/4 cup shortening
2/3 to 3/4 cup milk
1 cup sliced peaches
2 tablespoons butter
2 tablespoons brown sugar
Peach Mixture:
1 cup peaches, sliced
2 tablespoons butter
2 tablespoons brown sugar
Mix flour, baking powder and salt. Cut in shortening. Add milk. Knead 30 seconds. Make into rectangle and turn into triangles. Place spoonful of peach mixture into center of each rectangle. Seal and prick.
Peachy Pecan Bread
1 16 ounce can sliced peaches
1 tablespoon lemon juice
2 eggs
3/4 cup sugar
1 teaspoon salt
2 tablespoons peach preserves
6 tablespoons butter or margarine, melted
2 cups all purpose flour
3 teaspoons baking powder
3/4 cup chopped pecans
Drain peaches, reserving 1/4 cup syrup. Finely chop 1 cup peaches; set aside. In blender container, combine remaining peaches, butter or margarine, eggs, the reserved peach syrup and lemon juice. Cover; blend just until smooth. Stir together dry ingredients. Add egg mixture; stir just until moistened. Fold in reserved peaches and nuts. Turn into a greased 8 x 4 x 2 loaf pan. Bake at 350F for 1 hour. Spread with peach preserves. Cool in pan 10 minutes; remove and cool on rack.
Georgia Peach Bread
3 cup sliced fresh peaches
6 tablespoons sugar
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups sugar
1/2 cup shortening
2 eggs
1 cup finely chopped pecans
1 teaspoon vanilla extract
Place peaches and 6 tablespoons sugar in container of electric blender; process until pureed. Mixture should yield about 2 1/4 cups. Combine flour, baking powder, soda, salt and cinnamon; set aside. Combine 1 1/2 cups sugar and shortening; cream well. Add eggs and mix well. Add peach puree and dry ingredients, mixing until ingredients are moistened. Stir in nuts and vanilla. Spoon batter into 2 well greased and floured 9 x 5 x 3 inch loaf pans. Bake at 325F for 55 to 60 minutes or until done. Cool 10 minutes in pan; turn out on rack and let cool completely. 2 loaves.
Peach Bran Muffins
1 1/4 cup unprocessed bran
1 cup whole wheat flour
1/4 cup firmly packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
pinch of salt
1/4 cup raisins
1 egg
3/4 cup buttermilk
1/4 cup orange juice
2 tablespoons vegetable oil
2 tablespoons maple syrup
1 cup frozen unsweetened peaches, thawed and drained and roughly chopped
Preheat oven to 400F. Coat a 12 cup muffin tin with cooking spray or paper liners. In large mixing bowl combine dry ingredients and stir, add raisins and toss. In separate bowl whisk egg, buttermilk, orange juice, oil and syrup until smooth. Add wet ingredients to dry. Stir until just combined. Fold in peaches, fill muffin cups 3/4 full and bake 15 minutes or until golden. Serve warm.
Peaches and Cream Pancakes
2 cups Bisquick baking mix
1 egg
1 1/2 cups milk
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1 29 ounce can sliced peaches, drained
3/4 cup whipping heavy cream, whipped
Beat all ingredients except peaches and whipping cream with wire whisk or hand beater until well blended. Pour by scant 1/4 cupfuls onto hot, greased griddle. Cook until pancakes are dry around edges. Turn; cook until golden brown. Top with peaches and whipped cream.
Peach Jam
3 cups diced fresh peaches or apricots
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons unflavored gelatin
2 tablespoons apple juice concentrate
Place peaches in saucepan. Cover and cook over very low heat without water for about 10 minutes. Remove lid and bring the juice to the boiling point. Boil for 1 minute and remove from heat. Soften gelatin in lemon juice for 5 minutes. Pour some of the hot juice from the fruit into the gelatin mixture and stir until the gelatin is completely dissolved. Stir the dissolved gelatin into the fruit. Add 2 tablespoons apple juice concentrate. Allow to cool to room temperature and store in the refrigerator.
Sausage Peach Breakfast Bake
2 cups pancake mix
16 ounce can sliced peaches
8 ounce package brown and serve sausage links
1/4 cup sugar
1 tablespoon cornstarch
1/4 cup maple syrup
1 tablespoon margarine
Bake in evening and serve next a.m. Cover with foil and refrigerate overnight. Then heat in 350F oven for 20 minutes. Prepare pancake mix according to package directions EXCEPT use only 1 cup liquid in place of amount called for on package. Turn into greased 13 x 9 x 2 inch baking dish. Drain peaches, reserving half cup syrup; set aside. Halve sausage. Arrange peaches and sausage atop batter. Bake at 350F for about 30 minutes or until tests done with toothpick. Cut into squares. Serve with peach syrup: In saucepan combine sugar and cornstarch. Stir in reserved peach syrup. Cook and stir until thick and bubbly. Stir in maple syrup and margarine.
Peach Custard Cake
Crust:
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup soft butter
Batter:
1 large can peaches, sliced
1/2 cup sugar
1/2 teaspoon cinnamon
1 egg
1 cup evaporated milk
Cut butter into flour and salt. Press into 9 inch square pan. Drain peaches, saving 1/2 cup of syrup. Arrange slices on top of crust. Sprinkle with mixture of sugar and cinnamon. Bake at 375F for 20 minutes. Mix syrup, egg and milk. Pour over peaches. Bake 30 minutes more.
Peach Upside Down Cake
2 pounds peaches
1/2 cup light brown sugar
2 1/4 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups sour cream
Heat oven to 350F. Peel and halve peaches. Cook brown sugar in 5 tablespoons butter in 10 inch ovenproof frying pan until dissolved. Off the heat, arrange peach halves, cut sides up, in pan. Combine flour, baking soda, salt and spices. Beat 8 tablespoons butter with granulated sugar. Beat in egg and vanilla. Stir in flour mixture by thirds, alternating with sour cream. Spread over peaches and bake until toothpick inserted in center comes out clean, 50 to 55 minutes.
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