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peach Recipes
(Chronologically Listed)
Streusel Cream Peach Pie
Plate.
Sprinkle with 1/2 cup sugar and nutmeg.
Beat together egg and cream and pour over peaches.
Mix together until crumbly: brown sugar, butter and flour.
Sprinkle crumb mixture over peaches.
Bake at 425 degrees for 35 to 45 minutes.
Serve slightly warm, alone or with ice cream, whipped topping or sour cream.
Preheat oven to 425 degrees.
Strawberry-Peach Crisp
Preheat oven to 375 degrees.
Mix the strawberries, peaches, lemon juice, sugar, whole-wheat flour, cinnamon, and nutmeg in an 8-inch square baking dish.
Make the topping by tossing together the whole-wheat flour, sugar, oats, butter, and cinnamon.
Sprinkle the topping mixture over the strawberry-peach filling.
Bake for 35 minutes, or until the topping is golden brown and crisp.
Serve with ice cream or whipped cream.
Strawberry Peach Baked Dessert
Combine and blend all ingredients for fruit base, put into 8″ square glass baking dish.
Make crumb mixture of topping ingredients and sprinkle over fruit.
Bake at 375 fahrenheit for up to 35 minutes.
Check at about 25 minutes.
The topping should be light brown on top, do not burn.
Can be served with whipped cream, sour cream or yogurt on top.
Strawberry And Peach Pie
Cream cheese with the powdered sugar.
Place this in the bottom of pie shell.
Cut peaches in small pieces and place on top of this.
Put the strawberries on top of peaches.
Pour glaze over this.
Put extra.
Sticky Peach Cake
Heat oven to 375f.
Generously grease bottom only of 9-inch square pan.
In a small bowl, blend all cake ingredients except peaches, at low speed until moistened.
Beat one minute at medium speed.
Pour batter into prepared pan.
Arrange peaches over batter.
In a small bowl, combine topping ingredients until crumbly; sprinkle over peaches.
Bake at 375f for 40 minutes or until golden brown and toothpick inserted into the center comes out clean.
Cool for 30 minutes; cut into squares.
Serve warm with whipped cream or ice cream.
Nutritional information per serving 294 calories; 4g protein; 44g carbohydrates; 12 grams fat; 230mg sodium.
Spicy Peach Jello
Drain peaches, reserving 3/4 cups syrup.
Combine syrup, vinegar, sugar and spices in a medium saucepan.
Bring to a boil over med-high heat, stirring frequently.
Add peaches and lower heat to simmer.
Simmer 10 minutes.
Strain peaches, reserving liquid and discarding spices.
Place peaches in a bowl or mold.
Add boiling water to cooking liquid to equal 1 cup.
Dissolve jello in this liquid.
Blend in cold water, then pour over peaches.
Chill around 3 hours, till firm.
Spicy Peach Frozen Yogurt
Peel and chop peaches and add sugar.
Set aside for several hours.
Beat smooth and stir in yogurt.
Stir in nutmeg, cinnamon, cloves and vanilla.
Chill and stir freeze.
Note: this recipe is for a 1-quart machine.
Double or triple ingredients if needed for your machine.
Spicy Peach Crisp
Drain peaches well and arrange in an 8-in.
X 8-in.
Pan.
In a small bowl, combine oats, sugar, flour and spices.
Cut in butter until coarse crumbs form; sprinkle over peaches.
Bake at 400 degrees for 15-20 minutes.
Serve warm with cream or ice cream.
Spicy Chicken With Peach Chutney
Prepare peach chutney.
Cut each chicken breast half in half.
Arrange chicken, skin sides up and thickest parts to outside edges, in rectangular microwavable dish, 11 x 7 x ] v2 inches.
Sprinkle with onions and bouillon granules.
Cover with waxed paper and microwave on high 16 to 20 minutes rotating dish v2 turn after 10 minutes, until thickest pieces of chicken are done.
Remove chicken to serving dish; keep warm.
Pour liquid from rectangular dish into bowl, skim off fat.
Return 1/4 cup liquid to rectangular dish.
Stir in sour cream, curry powder, salt, ginger and cumin.
Microwave uncovered on medium 50% 5 to 7 minutes, stirring every minute, until hot.
Spoon sauce over chicken.
Sprinkle with parsley.
Serve with chutney and rice.
Spiced Peach Salad
Chop or mash spiced peaches, reserving liquid.
Dissolve unflavored gelatin in a little peach juice.
Add lemon & orange jello to boiling water, stirring until dissolved.
Add unflavored gelatin & balance of peach juice.
Served alone or on lettuce leaves surrounded by slices of avacado & fresh grapefruit sections.
For a complete luncheon, serve spiced peach salad with slices of baked ham & cheese & top with rose dressing: beat all dressing ingredients until smooth & chill before serving.
Mrs william a iris walker, jr.
From the
Spiced Peach Punch
Combine peach nectar, orange juice, and brown sugar in a large saucepan.
Tie cinnamon sticks and cloves in a cheesecloth bag and drop into saucepan.
Heat slowly, stirring constantly, until sugar dissolves; simmer 10 minutes.
Spiced Peach Muffins
Preheat oven to 400 degrees fahrenheit.
Grease bottoms of 12 muffin cups or line pans with paper muffin cups.
In a medium bowl, mix flour, sugar, baking powder, salt, baking soda, cinnamon, nutmeg and mace.
In a small bowl, mix egg, peach yogurt, milk and oil.
Make a well with a spoon in the center of the flour mixture.
Pour egg mixture and chopped dried peaches into the well.
Stir until flour mixture is moistened; the batter should still maintain some lumps in it.
Gently spoon batter into greased muffin pan cups, filling each 2/3 full.
Mix all ingredients for the crunch topping except for the butter; cut in butter or margarine until crumbly.
Sprinkle each muffin with approximately 2 teaspoons Of the topping.
Bake 20-23 minutes or until golden brown.
Remove muffins from the pan and serve warm.
Spiced Peach Jam
*about 3 pounds fully ripe peaches peel, pit and finely chop peaches.
Measure 4 cups into 6- or 8-quart saucep ot.
Stir in lemon juice, fruit protector and spices.
Measure sugar into separate bowl.
Scrape excess sugar from cup with spatul a to level for exact measure.
Stir fruit pectin into fruit in saucepot.
Add margarine.
Bring to full rolling boil on high heat, stirring constantly.
Quickly stir in all sugar.
Return to full rollin grams boil and boil exactly 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Ladle quickly into hot sterilized jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads.
Cover with two-piece lids.
Screw bands tightly.
Invert jars 5 minutes, then turn upright.
After jars are cool, check seals.
Or follow water bath method recommended by usda.
Makes about 7 1-cup jars.
Serving ideas: great as a glaze for roasted poultry or pork.
Great as a sau ce - just heat and serve.
Spiced Peach Butter
Pit the peaches, but do not peel them.
Cut into small pieces and combine with the water in a medium kettle.
Over low heat, cook until soft, about 15 to 20 minutes.
Force the fruit through a sieve or put through a food mill.
Measure the pulp, add 2/3 cup of sugar for each cup of pulp.
Combine in the kettle along with the cinnamon, allspice, and cloves, and boil rapidly over medium-high heat until the mixture begins to thicken, about 20 to 30 minutes.
Add the nutmeg and ginger and continue to boil until the butter mounds on a spoon, about 10 minutes.
Turn into clean, dry half-pint canning jars.
Seal, and process 10 minutes in a boiling-water bath.
Yield: 3 to 4 pints from the cookbook files of: deidre-anne penrod, fggt98b on *prodigy, j.
Penrod3 on genie.
Spice And Peach Muffins
In large mixing bowl, stir together flour, granulated sugar, baking powder, salt and spices.
Set aside.
Drain peaches, reserving liquid.
Place peaches, rice krispies cereal, egg whites and 3/4 cup of the peach liquid in food processor bowl.
Using metal blade, process mixture about 45 seconds or until smooth.
Add to flour mixture stirring only until combined.
Portion evenly into twelve 1/2-inch muffin-pan cups coated with cooking spray.
Bake at 400 degrees fahrenheit about 23 minutes or until golden brown.
Remove from pan and drizzle with mixture of powdered sugar and 2 tablespoons peach liquid or hot water.
Sprinkle with almonds.
Serve warm.
Nutrition low fat 1 muffin: 200 calories; 5 calories fat %daily value: total fat 1% 1g-saturated fat 0% 0g-cholesterol 0% 0mg- sodium 11% 269 mg-total carbohydrates 15% 44g-fiber 5% 1g - sugars 26 grams protein 3g - vitamin a 6% - vitamin cups 8% - calcium 8% ~ iron 8%.
Special Peach Pie
Pastry: in bowl, combine flour & salt; mix.
Cut in shortening & butter until mix resembles coarse meal.
Sprinkle with water, 1 tbls.
At a time, tossing with fork until pastry holds together to form a dough.
Divide in half; shape each half into a disk.
Wrap in plastic wrap; freeze 1 hour or refrigerate 2 hours or overnight.
If pastry is very cold, let stand a few minutes at room temp before rolling.
Filling: in large bowl, toss peaches with lemon juice.
In small bowl, mix sugar with starch & spices.
Add to fruit; mix well.
On lightly floured surface, with lightly floured rolling pin, roll out one disk to 12″ round.
Place rolling pin across center of pastry; lift to drape over pin, & tranfer to 9″ pie plate.
Without stretching, press gently to line pan.
Roll out other half to 12″ round; with paring knife, cut out small decorative holes or slits near center for vents.
Or lattice top made be made with plain or fluted pastry wheel in 1/2″ strips.
Preheat oven to 400.
Remix filling; pour into shell.
Using pin, lift remaining crust over filling or place lattice strips on pie; trim top & bottom edges to 3/4″.
Press edges together lightly, fold under & seal; crimp with fingers or forks.
Bake pie on center rack 20 minutes.
Cover edges with strips of foil; place a foil lined pan on oven rack below pie to catch drips.
Bake 40-50 minutes, until well browned & bubbly.
Cool pie completely on cooling rack before cutting.
Pastry:.
Southern Peach Yam Bake
Combine sugar, flour and nutmeg; cut in margarine until mixture resembles coarse crumbs.
Add nuts.
Arrange yams and peaches in 1 1/2 quart casserole; sprinkle with sugar mixture.
Bake at 350 degrees, 35 minutes.
Sprinkle with marshmallows.
Broil until lightly browned.
Southern Peach Shortcake
Preheat oven to 400^.
Grease an 8″ baking dish.
Place peaches in the dish and sprinkle with 1 t fructose,almond extract and cinnamon.
Combine the flour,remianing fructose,baking powder &salt in bowl.
Add the shortening, milk and egg and stir until just mixed.
Spread evenly over the peaches and bake for 30 minutes or until lightly browned.
Invert onto serving platter.
Southern Peach Pudding
Put half of the chopped peaches in a blender or food processor and blend with cornstarch until smooth.
Add cinnamon or nutmeg to taste if desired.
Pour into the top of a double boiler, bring to a boil over medium setting, and stir constantly.
Mixture will thicken.
Add remaining chopped peaches and cook just until tender.
Spoon into individual sherbet dishes and chill.
Shortly before serving, whip heavy cream and spoon over pudding.
Top with grated pecans and serve immediately.
Southern Peach Coffee Cake
I have a great recipe for a southern peach coffee cake *** nrxs76a it calls for 2 cups of sliced peaches.
I am searching for a good southern peach pie or cobbler recipe because i have a lot of peaches right now! here is the recipe for the coffee cake: ok> in mixer bowl, combine 1/2 cup of the flour, sugar, salt and yeast.
Add softened butter and water to dry ingredients; beat 2 minutes at medium speed.
Add egg, vanilla and another 1/2 cup of flour.
Beat at high speed 2 minutes.
By hand, stir in 3/4 cup flour to make a stiff batter.
Spread in greased 9″ square pan.
Combine remaining 1/4 cup flour, brown sugar, butterscotch mix, cinnamon, and nutmeg.
Cut in 2 t.
Butter until crumbly.
Sprinkle over cake.
Arrange peach slices on top.
Cover and let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Bake at 400 for 25 minutes.
Cool in pan 10 minutes, remove and cool on wire rack.
Drizzle top with glaze make with powdered sugar, milk and 1/4 tsp vanilla.