Have you a recipe for Something with Peaches Please?!
ThankyouWww@FoodAQ@Com
Answers:
Peach-a-Berry Pie -- 5 Stars
INGREDIENTS
4 cups fresh peaches - peeled, pitted and sliced
1 cup fresh raspberries
3/4 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 (9 inch) pie crusts
2 tablespoons butter, softened and cut into pieces
1 tablespoon coarse granulated sugar
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C)!.
Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl!. Gently toss with sugar, flour, and cinnamon!. Transfer to a pie crust!. Dot with butter, and top with remaining crust!. Cut vents in top crust, and sprinkle with coarse sugar!.
Bake 45 minutes in the preheated oven, until crust is golden brown!.
**************************************!.!.!.
Peach Salsa -- 5 Stars
INGREDIENTS
4 cups fresh peaches - peeled, pitted and chopped
1/2 cup chopped onion
1/2 cup chopped red bell pepper
4 jalapeno peppers, minced
1/4 cup chopped fresh cilantro
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/4 cup distilled white vinegar
1 teaspoon grated lime zest
1/4 cup white sugar
1 (49 gram) package light fruit pectin crystals
3 1/2 cups white sugar
canning jars
DIRECTIONS
Sterilize jars and lids!.
In a large saucepan, combine peaches, onion, pepper, cilantro, garlic, cumin, vinegar, and lime zest!. Stir together pectin and 1/4 cup sugar!. Bring to a boil, and stir in remaining 3 1/2 cups sugar!. Boil for 1 minute, stirring constantly!. Remove from heat, and stir for 5 minutes!.
Pour peach salsa into prepared jars, leaving 1/4 inch air space!. Seal, and process in a boiling water bath for 15 minutes!.
**************************************!.!.!.
Southern Pickled Peaches --
INGREDIENTS
4 cups sugar
1 cup white vinegar
1 cup water
2 tablespoons whole cloves
4 pounds fresh clingstone peaches, blanched and peeled
5 (3 inch) cinnamon sticks
DIRECTIONS
Combine the sugar, vinegar and water in a large pot, and bring to a boil!. Boil for 5 minutes!. Press one or two cloves into each peach, and place into the boiling syrup!. Boil for 20 minutes, or until peaches are tender!.
Spoon peaches into sterile jars and top with liquid to 1/2 inch from the rim!. Put one cinnamon stick into each jar!. Wipe the rims with a clean dry cloth, and seal with lids and rings!. Process in a hot water bath for 10 minutes to seal, or consult times recommended by your local extension!.
**************************************!.!.!.
Peach Upside-Down Cake --
INGREDIENTS
1/3 cup butter or margarine, melted
1/2 cup packed brown sugar
1 (29 ounce) can peach halves, drained
1/4 cup flaked coconut
2 eggs
2/3 cup sugar
1/2 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
DIRECTIONS
Pour butter into a 9-in!. round baking pan; sprinkle with brown sugar!. Drain peaches, reserving 6 tablespoons of syrup!. Arrange peach halves, cut side down, in a single layer over the sugar!. Sprinkle coconut around peaches; set aside!. In a mixing bowl, beat eggs until thick and lemon-colored; gradually beat in sugar!. Add extract and reserved syrup!. Combine flour, baking powder and salt; add to egg mixture and mix well!. Pour over peaches!. Bake at 350 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean!. Cool for 10 minutes; invert cake onto a serving plate!. Serve warm!.Www@FoodAQ@Com
INGREDIENTS
4 cups fresh peaches - peeled, pitted and sliced
1 cup fresh raspberries
3/4 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 (9 inch) pie crusts
2 tablespoons butter, softened and cut into pieces
1 tablespoon coarse granulated sugar
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C)!.
Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl!. Gently toss with sugar, flour, and cinnamon!. Transfer to a pie crust!. Dot with butter, and top with remaining crust!. Cut vents in top crust, and sprinkle with coarse sugar!.
Bake 45 minutes in the preheated oven, until crust is golden brown!.
**************************************!.!.!.
Peach Salsa -- 5 Stars
INGREDIENTS
4 cups fresh peaches - peeled, pitted and chopped
1/2 cup chopped onion
1/2 cup chopped red bell pepper
4 jalapeno peppers, minced
1/4 cup chopped fresh cilantro
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/4 cup distilled white vinegar
1 teaspoon grated lime zest
1/4 cup white sugar
1 (49 gram) package light fruit pectin crystals
3 1/2 cups white sugar
canning jars
DIRECTIONS
Sterilize jars and lids!.
In a large saucepan, combine peaches, onion, pepper, cilantro, garlic, cumin, vinegar, and lime zest!. Stir together pectin and 1/4 cup sugar!. Bring to a boil, and stir in remaining 3 1/2 cups sugar!. Boil for 1 minute, stirring constantly!. Remove from heat, and stir for 5 minutes!.
Pour peach salsa into prepared jars, leaving 1/4 inch air space!. Seal, and process in a boiling water bath for 15 minutes!.
**************************************!.!.!.
Southern Pickled Peaches --
INGREDIENTS
4 cups sugar
1 cup white vinegar
1 cup water
2 tablespoons whole cloves
4 pounds fresh clingstone peaches, blanched and peeled
5 (3 inch) cinnamon sticks
DIRECTIONS
Combine the sugar, vinegar and water in a large pot, and bring to a boil!. Boil for 5 minutes!. Press one or two cloves into each peach, and place into the boiling syrup!. Boil for 20 minutes, or until peaches are tender!.
Spoon peaches into sterile jars and top with liquid to 1/2 inch from the rim!. Put one cinnamon stick into each jar!. Wipe the rims with a clean dry cloth, and seal with lids and rings!. Process in a hot water bath for 10 minutes to seal, or consult times recommended by your local extension!.
**************************************!.!.!.
Peach Upside-Down Cake --
INGREDIENTS
1/3 cup butter or margarine, melted
1/2 cup packed brown sugar
1 (29 ounce) can peach halves, drained
1/4 cup flaked coconut
2 eggs
2/3 cup sugar
1/2 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
DIRECTIONS
Pour butter into a 9-in!. round baking pan; sprinkle with brown sugar!. Drain peaches, reserving 6 tablespoons of syrup!. Arrange peach halves, cut side down, in a single layer over the sugar!. Sprinkle coconut around peaches; set aside!. In a mixing bowl, beat eggs until thick and lemon-colored; gradually beat in sugar!. Add extract and reserved syrup!. Combine flour, baking powder and salt; add to egg mixture and mix well!. Pour over peaches!. Bake at 350 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean!. Cool for 10 minutes; invert cake onto a serving plate!. Serve warm!.Www@FoodAQ@Com
Yes I do !.!.!.!.!.!. here is mine !.!.!.!.!.!.!. = )
Grilled Peach Cobbler
6 ripe peaches, halved, pit removed
1 stick (8 tablespoons) unsalted cold butter, melted, plus more if needed, divided
8 tablespoons light brown sugar, divided
1 teaspoon ground cinnamon, divided
1/2 cup granola
1 pint vanilla ice cream
1/2 cup prepared caramel sauce, heated
Heat the grill to medium!.
Place the peaches cut side down on the grill until browned!. Remove from the grill, cut into wedges and place into a gratin dish!. To the peaches add half the butter, half the brown sugar and half the cinnamon, and toss!. Add the remaining butter, sugar and cinnamon to the granola in a small bowl and toss until combined, adding more butter if needed!. Top the peaches with the granola mixture and place the gratin dish onto the grill!. Close and bake until the peaches and granola are golden brown, about 15 minutes!.
Place 1 large scoop of ice cream into 4 bowls and top with the peache mixture!. Drizzle with some of the caramel sauce!.Www@FoodAQ@Com
Grilled Peach Cobbler
6 ripe peaches, halved, pit removed
1 stick (8 tablespoons) unsalted cold butter, melted, plus more if needed, divided
8 tablespoons light brown sugar, divided
1 teaspoon ground cinnamon, divided
1/2 cup granola
1 pint vanilla ice cream
1/2 cup prepared caramel sauce, heated
Heat the grill to medium!.
Place the peaches cut side down on the grill until browned!. Remove from the grill, cut into wedges and place into a gratin dish!. To the peaches add half the butter, half the brown sugar and half the cinnamon, and toss!. Add the remaining butter, sugar and cinnamon to the granola in a small bowl and toss until combined, adding more butter if needed!. Top the peaches with the granola mixture and place the gratin dish onto the grill!. Close and bake until the peaches and granola are golden brown, about 15 minutes!.
Place 1 large scoop of ice cream into 4 bowls and top with the peache mixture!. Drizzle with some of the caramel sauce!.Www@FoodAQ@Com
Peach Cobbler with Almond Crunch Topping
SERVES 6
***FOR FRUIT***
10 large firm ripe peaches, skins removed
2 tablespoons lemon juice
1/2 cup sugar
2 tablespoons cornstarch
1 pinch nutmeg
1 pinch salt
1 pinch lemons, zest of
***FOR BISCUITS***
1 1/3 cups all-purpose flour
1/4 cup sugar
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, cold, cut into cubes
1/2 cup buttermilk or
heavy cream
***ALMOND TOPPING***
1/2 cup whole unblanched almonds, Coarsely chopped
3 tablespoons light brown sugar, Packed
1/2 teaspoon cinnamon
For Cobbler: In food processor, combine flour, sugar, baking powder, and salt!. Pulse to combine!. Add cold butter and pulse until mixture is crumbly!.
Drizzle most of buttermilk /cream over flour mixture, pulse to combine!. If mixture seems dry, add a little more!. Dough should be just moist!. Gather the dough and spread out onto lightly floured parchment or waxed paper!.
Patting into a Disc a little less than 1/2-inch thick chill for 1/2 hour!.
For Fruit: Slice peaches into wedges, toss with lemon juice!. In a small bowl, combine cornstarch, spices, pinch of salt and lemon zest!. Toss with the peaches and pour unto lightly greased 8-inch baking dish!.
To assemble: On a lightly floured surface, using a fluted cutter or any shaped cutter, cut out biscuits!.
Gently re-roll scraps and arrange over fruit, slightly overlapping!.
Brush biscuits with cream!.
In a small bowl, combine almonds, brown sugar and cinnamon!.
Sprinkle over dough!.
Place in the oven and cook until fruit is bubbling, biscuits are golden, and a skewer poked into the center of the biscuit dough comes out clean!.
Serve warm with ice cream, heavy cream or creme anglaiseWww@FoodAQ@Com
SERVES 6
***FOR FRUIT***
10 large firm ripe peaches, skins removed
2 tablespoons lemon juice
1/2 cup sugar
2 tablespoons cornstarch
1 pinch nutmeg
1 pinch salt
1 pinch lemons, zest of
***FOR BISCUITS***
1 1/3 cups all-purpose flour
1/4 cup sugar
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, cold, cut into cubes
1/2 cup buttermilk or
heavy cream
***ALMOND TOPPING***
1/2 cup whole unblanched almonds, Coarsely chopped
3 tablespoons light brown sugar, Packed
1/2 teaspoon cinnamon
For Cobbler: In food processor, combine flour, sugar, baking powder, and salt!. Pulse to combine!. Add cold butter and pulse until mixture is crumbly!.
Drizzle most of buttermilk /cream over flour mixture, pulse to combine!. If mixture seems dry, add a little more!. Dough should be just moist!. Gather the dough and spread out onto lightly floured parchment or waxed paper!.
Patting into a Disc a little less than 1/2-inch thick chill for 1/2 hour!.
For Fruit: Slice peaches into wedges, toss with lemon juice!. In a small bowl, combine cornstarch, spices, pinch of salt and lemon zest!. Toss with the peaches and pour unto lightly greased 8-inch baking dish!.
To assemble: On a lightly floured surface, using a fluted cutter or any shaped cutter, cut out biscuits!.
Gently re-roll scraps and arrange over fruit, slightly overlapping!.
Brush biscuits with cream!.
In a small bowl, combine almonds, brown sugar and cinnamon!.
Sprinkle over dough!.
Place in the oven and cook until fruit is bubbling, biscuits are golden, and a skewer poked into the center of the biscuit dough comes out clean!.
Serve warm with ice cream, heavy cream or creme anglaiseWww@FoodAQ@Com
Peach -Glazed Grilled Pork Chops
Ing:
1 cup peach preserves
1/4 cup red wine vinegar
1/2 tsp!. minced fresh thyme
1/8 tsp!. cayenne pepper
3 medium-sized peaches, peeled, pitted & sliced (16-oz bag frozen sliced peaches work well)
1 tsp!. dijon mustard
4 bone-in rib or center-cut pork chops, about 1 in!. thick
Salt & pepper to taste
Dir:
*Simmer preserves, vinegar, thyme, and cayenne pepper in saucepan over medium heat until reduces to 1 cup (about 3 minutes)!. Reserve 1/4 cup glaze!. Add peaches to saucepan with remaining glaze and simmer until peaches are soft and glaze is slightly thickened (about 10 minutes)!. Take off heat, stir in mustard!. Cover & keep warm!.
*Season pork with salt & pepper and grill over hot fire until well browned and internal temp reaches 145 degrees F (about 6 minutes per side)!. Brush with reserved glaze and cook one minute longer!. Transfer to platter and pour sliced peach mixture over chops!.Www@FoodAQ@Com
Ing:
1 cup peach preserves
1/4 cup red wine vinegar
1/2 tsp!. minced fresh thyme
1/8 tsp!. cayenne pepper
3 medium-sized peaches, peeled, pitted & sliced (16-oz bag frozen sliced peaches work well)
1 tsp!. dijon mustard
4 bone-in rib or center-cut pork chops, about 1 in!. thick
Salt & pepper to taste
Dir:
*Simmer preserves, vinegar, thyme, and cayenne pepper in saucepan over medium heat until reduces to 1 cup (about 3 minutes)!. Reserve 1/4 cup glaze!. Add peaches to saucepan with remaining glaze and simmer until peaches are soft and glaze is slightly thickened (about 10 minutes)!. Take off heat, stir in mustard!. Cover & keep warm!.
*Season pork with salt & pepper and grill over hot fire until well browned and internal temp reaches 145 degrees F (about 6 minutes per side)!. Brush with reserved glaze and cook one minute longer!. Transfer to platter and pour sliced peach mixture over chops!.Www@FoodAQ@Com
Cinnamon Grilled peaches
This was on BBQ U on PBS some years ago!.
Glaze-equal parts butter, brown sugar & Grand Marnier, (or use oj) & 1 pinch salt!. Simmer the glaze on stove top!.
Cut peach into half, take seed out!. Cut each half in half again!.
Skewer 1 peach quarter with cinnamon stick, add a mint leaf, add another peach quarter!. Use a skewer if needed to ease cinnamon stick on!.
Put on grill (outside grill, or george foreman)!. Put peaches on grill & baste with glaze!.
Cook about 4-6 min per side!. Turn when they begin to get brown!. MAy baste again!.
Another idea, skewer the peaches with vanilla beans instead of mint leaves for another flavor!.
<note> I didn't put the lid down on the george to make this, I kept the lid up!
Cinnamon Grilled Peaches ~ got this on the website
BBQ U Season 1, Stick Food Episode
Method: direct grilling
Serves 4
4 large ripe freestone peaches
8 cinnamon sticks
8 fresh mint leaves
1/2 stick (4 tablespoons) unsalted buttter
1/2 cup brown sugar
1/2 cup dark rum
1/2 teaspoon ground cinnamon
a pinch of salt
1!. Cut the peaches in half, running the knife in a circular motion around the peach to the stone!. Twist the halves in opposite directions to separate them!. Pop out the stone with a spoon and discard!. Cut each peach half in half!. Using a pointed chopstick or metal skewer, make a starter hole in the center of each peach quarter (from outside to pit side)!. Skewer two peach quarters on each cinnamon stick, placing a mint leaf between each!.
2!. Prepare the glaze!. Combine the butter, sugar, rum, cinnamon, and salt in a saucepan and boil until thick and syrupy, 5 minutes!.
3!. Set up your grill for direct grilling and preheat to high!. Brush and oil the grill grate!.
4!. Grill the peaches until nicely browned on both sides, 3 to 4 minutes per side, basting with the bourbon butter!. Serve at once!. Peach or vanilla ice cream makes a great accompaniment!.Www@FoodAQ@Com
This was on BBQ U on PBS some years ago!.
Glaze-equal parts butter, brown sugar & Grand Marnier, (or use oj) & 1 pinch salt!. Simmer the glaze on stove top!.
Cut peach into half, take seed out!. Cut each half in half again!.
Skewer 1 peach quarter with cinnamon stick, add a mint leaf, add another peach quarter!. Use a skewer if needed to ease cinnamon stick on!.
Put on grill (outside grill, or george foreman)!. Put peaches on grill & baste with glaze!.
Cook about 4-6 min per side!. Turn when they begin to get brown!. MAy baste again!.
Another idea, skewer the peaches with vanilla beans instead of mint leaves for another flavor!.
<note> I didn't put the lid down on the george to make this, I kept the lid up!
Cinnamon Grilled Peaches ~ got this on the website
BBQ U Season 1, Stick Food Episode
Method: direct grilling
Serves 4
4 large ripe freestone peaches
8 cinnamon sticks
8 fresh mint leaves
1/2 stick (4 tablespoons) unsalted buttter
1/2 cup brown sugar
1/2 cup dark rum
1/2 teaspoon ground cinnamon
a pinch of salt
1!. Cut the peaches in half, running the knife in a circular motion around the peach to the stone!. Twist the halves in opposite directions to separate them!. Pop out the stone with a spoon and discard!. Cut each peach half in half!. Using a pointed chopstick or metal skewer, make a starter hole in the center of each peach quarter (from outside to pit side)!. Skewer two peach quarters on each cinnamon stick, placing a mint leaf between each!.
2!. Prepare the glaze!. Combine the butter, sugar, rum, cinnamon, and salt in a saucepan and boil until thick and syrupy, 5 minutes!.
3!. Set up your grill for direct grilling and preheat to high!. Brush and oil the grill grate!.
4!. Grill the peaches until nicely browned on both sides, 3 to 4 minutes per side, basting with the bourbon butter!. Serve at once!. Peach or vanilla ice cream makes a great accompaniment!.Www@FoodAQ@Com
Are you looking for an entree, a side dish, a beverage, or a dessert!? There are lots of dishes with peaches!
If you do an ingredient-based search on Allrecipes!.com for "peach" you'll get a lot of results!. Here's a link: http://allrecipes!.com/Search/Ingredients!.!.!.Www@FoodAQ@Com
If you do an ingredient-based search on Allrecipes!.com for "peach" you'll get a lot of results!. Here's a link: http://allrecipes!.com/Search/Ingredients!.!.!.Www@FoodAQ@Com
This recipe is a HUGE hit with my family and friends!. I now get requests from them to make it - -
http://southernfood!.about!.com/od/peachca!.!.!.Www@FoodAQ@Com
http://southernfood!.about!.com/od/peachca!.!.!.Www@FoodAQ@Com
Mini Peach Pies
Ingredients:
1 1/2 cups fresh (or frozen) peaches
1 refrigerated piecrust
2 1/2 Tbsp!. graham cracker crumbs
2 Tbsp!. sugar
1/8 tsp!. cinnamon
Preheat oven to 375!.
Cut 5 circles from piecrust (can also be cut into rectangles)!. Roll out slightly, then place on a baking sheet!.
Place 1/2 Tbsp!. of graham cracker crumbs in center of each crust!. Cut the thawed peaches into chunks!. In medium bowl, mix peaches with sugar and cinnamon!. Divide peaches among crusts!. Fold edge of each crust up and over peaches to form pies!. Before baking brush with a little bit of butter and sprinkle a mixture of cinnamon and sugar on top (1/4 cup sugar and 1/4 tsp!. cinnamon)!. Bake 30 minutes until pies are golden brown!. Let cool 5 minutes before serving!.
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Peach Melba Upside Down Cake
1/3 cup butter
1 cup light brown sugar, packed
28 oz peaches, sliced
water
1 cup fresh raspberries
18!.25 oz white cake mix
2 large eggs
3 Tablespoons vegetable oil
1!. Melt butter in 13x9 cake pan -- Sprinkle brown sugar evenly on top!.
2!. Drain peaches, reserving peach syrup!.
3!. Add enough water to make 1 1/3 cups liquid -- set aside!.
4!. Scatter raspberries on top of peaches!.
5!. In a large mixing bowl, combine peach syrup mixture, cake mix, eggs and oil!.
6!. Beat on medium speed for 2 minutes!.
7!. Pour batter evenly over fruit!.
8!. Bake for 45-50 minutes or until a tester comes out clean!.
9!. Let cool in pan on a wire rack for 5 minutes, then turn upside down onto a large platter or cookie sheet!.
****Note!.canned peaches work best for this recipe because they keep their color and texture during baking!. If you want evenly sized slices!.buy peach halves and slice them yourself!.
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Peach Coffee Cake
INGREDIENTS
1 cup white sugar
1/2 cup butter, softened
1 cup sour cream
1 teaspoon vanilla extract
2 eggs, lightly beaten
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 cups peeled, pitted and sliced peaches
1/4 cup all-purpose flour
1/4 cup white sugar
1/4 cup chopped pecans
1 teaspoon ground cinnamon
3 tablespoons cold butter
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C)!. Grease and flour a 9x13 inch baking pan!.
In a large bowl, cream together 1 cup sugar and 1/2 cup butter!. Beat in sour cream, vanilla, and eggs!. Mix in flour, baking powder, baking soda, and salt!. Spread 1/2 the batter into the baking pan!. Layer with peaches, and top with remaining batter!.
In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, pecans, and cinnamon!. Cut in cold butter until the mixture resembles coarse crumbs!. Sprinkle evenly over the batter!.
Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean!.
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Peach Muffins
INGREDIENTS
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups vegetable oil
3 eggs, lightly beaten
2 cups white sugar
2 cups peeled, pitted, and chopped peaches
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C)!. Lightly grease 16 muffin cups!.
In a large bowl, mix the flour, cinnamon, baking soda, and salt!. In a separate bowl, mix the oil, eggs, and sugar!. Stir the oil mixture into the flour mixture just until moist!. Fold in the peaches!. Spoon into the prepared muffin cups!.
Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean!. Cool 10 minutes before turning out onto wire racks to cool completely!.
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Peachy Chicken
INGREDIENTS
6 pounds skinless, boneless chicken breast halves
3/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons paprika
2 tablespoons vegetable oil
1 cup blanched slivered almonds
1 1/4 cups water
1 (10!.75 ounce) can beef consomme
2 tablespoons ketchup
1 cup reduced fat sour cream
1 (15 ounce) can sliced peaches
1/2 cup grated Parmesan cheese
DIRECTIONS
Combine the flour, salt, pepper, and paprika in a shallow dish!. Dredge chicken pieces!. Set flour mixture aside!.
In a skillet, heat oil over medium heat, and brown chicken pieces!. Transfer browned chicken pieces to an oiled baking dish!. Set aside!.
Add the almonds to the skillet, and stir over medium heat until golden!. Stir in the remaining flour mixture, and add the water, beef consume and ketchup!. Cook until thick and bubbly!. Remove from heat, and stir in the sour cream!. Pour sauce over chicken!. Cover!.
Bake at 350 degrees F (175 degrees C) for 40 minutes!. Remove from oven, and top with drained peach slices!. Sprinkle with Parmesan cheese!. Return to oven!. Bake uncovered for 20 minutes more, until cheese is brown and chicken is done!.Www@FoodAQ@Com
Ingredients:
1 1/2 cups fresh (or frozen) peaches
1 refrigerated piecrust
2 1/2 Tbsp!. graham cracker crumbs
2 Tbsp!. sugar
1/8 tsp!. cinnamon
Preheat oven to 375!.
Cut 5 circles from piecrust (can also be cut into rectangles)!. Roll out slightly, then place on a baking sheet!.
Place 1/2 Tbsp!. of graham cracker crumbs in center of each crust!. Cut the thawed peaches into chunks!. In medium bowl, mix peaches with sugar and cinnamon!. Divide peaches among crusts!. Fold edge of each crust up and over peaches to form pies!. Before baking brush with a little bit of butter and sprinkle a mixture of cinnamon and sugar on top (1/4 cup sugar and 1/4 tsp!. cinnamon)!. Bake 30 minutes until pies are golden brown!. Let cool 5 minutes before serving!.
--------------------------------------!.!.!.
Peach Melba Upside Down Cake
1/3 cup butter
1 cup light brown sugar, packed
28 oz peaches, sliced
water
1 cup fresh raspberries
18!.25 oz white cake mix
2 large eggs
3 Tablespoons vegetable oil
1!. Melt butter in 13x9 cake pan -- Sprinkle brown sugar evenly on top!.
2!. Drain peaches, reserving peach syrup!.
3!. Add enough water to make 1 1/3 cups liquid -- set aside!.
4!. Scatter raspberries on top of peaches!.
5!. In a large mixing bowl, combine peach syrup mixture, cake mix, eggs and oil!.
6!. Beat on medium speed for 2 minutes!.
7!. Pour batter evenly over fruit!.
8!. Bake for 45-50 minutes or until a tester comes out clean!.
9!. Let cool in pan on a wire rack for 5 minutes, then turn upside down onto a large platter or cookie sheet!.
****Note!.canned peaches work best for this recipe because they keep their color and texture during baking!. If you want evenly sized slices!.buy peach halves and slice them yourself!.
--------------------------------------!.!.!.
Peach Coffee Cake
INGREDIENTS
1 cup white sugar
1/2 cup butter, softened
1 cup sour cream
1 teaspoon vanilla extract
2 eggs, lightly beaten
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 cups peeled, pitted and sliced peaches
1/4 cup all-purpose flour
1/4 cup white sugar
1/4 cup chopped pecans
1 teaspoon ground cinnamon
3 tablespoons cold butter
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C)!. Grease and flour a 9x13 inch baking pan!.
In a large bowl, cream together 1 cup sugar and 1/2 cup butter!. Beat in sour cream, vanilla, and eggs!. Mix in flour, baking powder, baking soda, and salt!. Spread 1/2 the batter into the baking pan!. Layer with peaches, and top with remaining batter!.
In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, pecans, and cinnamon!. Cut in cold butter until the mixture resembles coarse crumbs!. Sprinkle evenly over the batter!.
Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean!.
--------------------------------------!.!.!.
Peach Muffins
INGREDIENTS
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups vegetable oil
3 eggs, lightly beaten
2 cups white sugar
2 cups peeled, pitted, and chopped peaches
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C)!. Lightly grease 16 muffin cups!.
In a large bowl, mix the flour, cinnamon, baking soda, and salt!. In a separate bowl, mix the oil, eggs, and sugar!. Stir the oil mixture into the flour mixture just until moist!. Fold in the peaches!. Spoon into the prepared muffin cups!.
Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean!. Cool 10 minutes before turning out onto wire racks to cool completely!.
--------------------------------------!.!.!.
Peachy Chicken
INGREDIENTS
6 pounds skinless, boneless chicken breast halves
3/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons paprika
2 tablespoons vegetable oil
1 cup blanched slivered almonds
1 1/4 cups water
1 (10!.75 ounce) can beef consomme
2 tablespoons ketchup
1 cup reduced fat sour cream
1 (15 ounce) can sliced peaches
1/2 cup grated Parmesan cheese
DIRECTIONS
Combine the flour, salt, pepper, and paprika in a shallow dish!. Dredge chicken pieces!. Set flour mixture aside!.
In a skillet, heat oil over medium heat, and brown chicken pieces!. Transfer browned chicken pieces to an oiled baking dish!. Set aside!.
Add the almonds to the skillet, and stir over medium heat until golden!. Stir in the remaining flour mixture, and add the water, beef consume and ketchup!. Cook until thick and bubbly!. Remove from heat, and stir in the sour cream!. Pour sauce over chicken!. Cover!.
Bake at 350 degrees F (175 degrees C) for 40 minutes!. Remove from oven, and top with drained peach slices!. Sprinkle with Parmesan cheese!. Return to oven!. Bake uncovered for 20 minutes more, until cheese is brown and chicken is done!.Www@FoodAQ@Com
Peach Cream Pie
Ingredients:
* 3/4 cup sugar
* 2 tablespoons all-purpose flour
* 1/4 teaspoon salt
* 1 cup dairy sour cream
* 1 egg, slightly beaten
* 1/2 teaspoon vanilla
* 2 cups sliced peaches
* 1 pie shell, 9-inch, unbaked
* !.
* Butter Crumb Topping
* 1/3 cup sugar
* 1/3 cup flour
* 1/4 cup butter, room temperature
* 1 teaspoon cinnamon
Preparation:
Preheat oven to 400°!. Prepare pie pastry shell and set aside!. Combine 3/4 cup sugar, 2 tablespoons flour, and salt; beat in sour cream, the beaten egg, and vanilla!. Add sliced peaches!. Pour mixture into unbaked pie pastry!. Bake at 400° for 12 minutes!. Reduce heat to 350° and bake 30 minutes longer!. Remove from oven then increase heat to 400°!.
Combine topping ingredients until crumbly; sprinkle over pie!. Continue to bake pie at 400° for 10 minutes longer!.
Peach Cobbler
* 1/2 cup granulated sugar
* 2 tablespoons cornstarch
* 1 can (1lb 13 oz)sliced peaches, drained, juice reserved
* 1 can(10 1/2 oz)apricots
* 1 tablespoon butter
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* --
* CRUST
* 1/2 cup all purpose flour
* 1/2 cup granulated sugar
* 3/4 teaspoon baking powder
* 1/4 teaspoon salt
* 2 tablespoons butter softened
* 1 large egg
* --
* TOPPING
* 1 cup heavy cream
* 2 tablespoons honey, at room temperature
* 1 teaspoon ground cinnamon
Preparation:
In a medium saucepan, mix together sugar and cornstarch; stir in 1/2 cup reserved peach juice!. Cook cornstarch and juice mixture over medium heat, stirring constantly, until mixture boils and thickens, or about 2 minutes!. Remove from heat; stir in butter, cinnamon, and nutmeg!. Add peaches and apricots, Spoon fruit mixture into a 1 1/2 quart baking dish!.
In a medium bowl, combine flour, sugar, baking powder, salt, butter, and egg; blend well!. Spoon batter over fruit mixture!. Bake cobbler in a 400° preheated oven until topping is lightly browned, about 30 minutes!. Transfer cobbler to a wire rack to cool slightly!.
To prepare whipped topping, beat together heavy cream, honey, and cinnamon at medium speed of an electric mixer until soft peaks form!. Serve cobbler warm, topped with honey spiced whipped cream!.
Grilled Peaches
Ingredients:
* Peaches, 1 for each person
* 1/2 cup sherry vinegar or balsamic vinegar
* 1/4 cup brown sugar
* juice of 1 lemon
* 1/4 teaspoon freshly ground black pepper
Preparation:
Halve the peaches, remove pits!. Drizzle with about 2 teaspoons of the lemon juice!. Cover with plastic wrap and set aside!.
In a small saucepan, combine vinegar, brown sugar, remaining lemon juice and black pepper!. Boil until reduced by about 1/2!.
Place peaches cut-side down on a hot lightly oiled grill!. Cover and cook for about 2 minutes, or until there are grill marks!. Turn over and baste the cut sides with the vinegar mixture!. Cover the grill and cook for about 3 more minutes, or until softened!.
Peach Upside down Cake
Ingredients:
* 1/4 cup butter, softened
* 1/2 cup brown sugar, packed
* 1 1/2 cups canned peach slices, drained
* 6 maraschino cherries, halved
* 1/3 cup shortening
* 1/2 cup sugar
* 1 egg
* 1 1/4 cups sifted cake flour
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons salt
* 1/2 teaspoon grated orange peel
* 1/2 cup orange juice
Preparation:
Spread butter in bottom of 8-inch round cake pan and sprinkle with brown sugar!. Arrange peaches and cherries on brown sugar!. Cream the shortening and sugar in a mixing bowl!. Add the egg and beat well!. Sift the flour, baking powder and salt together; add to creamed mixture alternately with mixture of the orange peel and juice!. Pour batter over peaches, taking care not to disturb fruit!. Bake at 350° for 45 to 50 minutes, or until a wooden pick or cake tester inserted in center comes out clean!.!. Cool for 10 minutes!. Invert over serving plate and remove cake pan!.
Makes 6 to 8 servings!.
Peach Chesecake
Cook Time: 40 minutes
Ingredients:
* 2 cups fine vanilla wafer cookie crumbs
* 1/2 cup butter, melted
* 1/3 cup sugar
* 1/4 cup finely chopped blanched almonds
* 16 ounces cream cheese, room temperature
* 4 eggs
* 1 teaspoon vanilla
* 1/4 teaspoon almond extract
* 1/2 cup sugar
* 2 tablespoons flour
* 1/2 teaspoon salt
* !.
* Topping:
* 2 tablespoons sugar
* 1 tablespoon cornstarch
* 1 package (10 ounces) frozen sliced peaches in syrup, thawed, about 2 cups
* 1/4 cup toasted slivered almonds
Preparation:
Combine cookie crumbs, butter, sugar, and almonds!. Press crumb mixture over bottom and sides of buttered 9-inch springform pan; chill!. Beat cream cheese until smooth; add eggs, one at a time, beating well after each addition!. Beat in vanilla, and almond extract!. Mix 1/2 cup sugar, flour, and salt; blend into cream cheese mixture; pour into crust!. Bake in 350° oven for 35 to 40 minutes, or until firm!. Chill thoroughly in pan!. Keep cheesecake in refrigerator!.
Two to four hours before serving, prepare topping!. Combine sugar and cornstarch!. Drain syrup from thawed peaches and stir into the sugar and cornstarch mixture!. Cook, stirring constantly, until thickened and clear!. Add sliced peaches; heat!. Spoon peach topping over cheesecake, arranging peach slices to create a pinwheel effect!. Sprinkle with toasted slivered almonds!. Chill until serving time!. Carefully remove sides of pan to serve!.
Makes one 9-inch cheesecake, about 12 to 16 servings!.
best anser plzWww@FoodAQ@Com
Ingredients:
* 3/4 cup sugar
* 2 tablespoons all-purpose flour
* 1/4 teaspoon salt
* 1 cup dairy sour cream
* 1 egg, slightly beaten
* 1/2 teaspoon vanilla
* 2 cups sliced peaches
* 1 pie shell, 9-inch, unbaked
* !.
* Butter Crumb Topping
* 1/3 cup sugar
* 1/3 cup flour
* 1/4 cup butter, room temperature
* 1 teaspoon cinnamon
Preparation:
Preheat oven to 400°!. Prepare pie pastry shell and set aside!. Combine 3/4 cup sugar, 2 tablespoons flour, and salt; beat in sour cream, the beaten egg, and vanilla!. Add sliced peaches!. Pour mixture into unbaked pie pastry!. Bake at 400° for 12 minutes!. Reduce heat to 350° and bake 30 minutes longer!. Remove from oven then increase heat to 400°!.
Combine topping ingredients until crumbly; sprinkle over pie!. Continue to bake pie at 400° for 10 minutes longer!.
Peach Cobbler
* 1/2 cup granulated sugar
* 2 tablespoons cornstarch
* 1 can (1lb 13 oz)sliced peaches, drained, juice reserved
* 1 can(10 1/2 oz)apricots
* 1 tablespoon butter
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* --
* CRUST
* 1/2 cup all purpose flour
* 1/2 cup granulated sugar
* 3/4 teaspoon baking powder
* 1/4 teaspoon salt
* 2 tablespoons butter softened
* 1 large egg
* --
* TOPPING
* 1 cup heavy cream
* 2 tablespoons honey, at room temperature
* 1 teaspoon ground cinnamon
Preparation:
In a medium saucepan, mix together sugar and cornstarch; stir in 1/2 cup reserved peach juice!. Cook cornstarch and juice mixture over medium heat, stirring constantly, until mixture boils and thickens, or about 2 minutes!. Remove from heat; stir in butter, cinnamon, and nutmeg!. Add peaches and apricots, Spoon fruit mixture into a 1 1/2 quart baking dish!.
In a medium bowl, combine flour, sugar, baking powder, salt, butter, and egg; blend well!. Spoon batter over fruit mixture!. Bake cobbler in a 400° preheated oven until topping is lightly browned, about 30 minutes!. Transfer cobbler to a wire rack to cool slightly!.
To prepare whipped topping, beat together heavy cream, honey, and cinnamon at medium speed of an electric mixer until soft peaks form!. Serve cobbler warm, topped with honey spiced whipped cream!.
Grilled Peaches
Ingredients:
* Peaches, 1 for each person
* 1/2 cup sherry vinegar or balsamic vinegar
* 1/4 cup brown sugar
* juice of 1 lemon
* 1/4 teaspoon freshly ground black pepper
Preparation:
Halve the peaches, remove pits!. Drizzle with about 2 teaspoons of the lemon juice!. Cover with plastic wrap and set aside!.
In a small saucepan, combine vinegar, brown sugar, remaining lemon juice and black pepper!. Boil until reduced by about 1/2!.
Place peaches cut-side down on a hot lightly oiled grill!. Cover and cook for about 2 minutes, or until there are grill marks!. Turn over and baste the cut sides with the vinegar mixture!. Cover the grill and cook for about 3 more minutes, or until softened!.
Peach Upside down Cake
Ingredients:
* 1/4 cup butter, softened
* 1/2 cup brown sugar, packed
* 1 1/2 cups canned peach slices, drained
* 6 maraschino cherries, halved
* 1/3 cup shortening
* 1/2 cup sugar
* 1 egg
* 1 1/4 cups sifted cake flour
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons salt
* 1/2 teaspoon grated orange peel
* 1/2 cup orange juice
Preparation:
Spread butter in bottom of 8-inch round cake pan and sprinkle with brown sugar!. Arrange peaches and cherries on brown sugar!. Cream the shortening and sugar in a mixing bowl!. Add the egg and beat well!. Sift the flour, baking powder and salt together; add to creamed mixture alternately with mixture of the orange peel and juice!. Pour batter over peaches, taking care not to disturb fruit!. Bake at 350° for 45 to 50 minutes, or until a wooden pick or cake tester inserted in center comes out clean!.!. Cool for 10 minutes!. Invert over serving plate and remove cake pan!.
Makes 6 to 8 servings!.
Peach Chesecake
Cook Time: 40 minutes
Ingredients:
* 2 cups fine vanilla wafer cookie crumbs
* 1/2 cup butter, melted
* 1/3 cup sugar
* 1/4 cup finely chopped blanched almonds
* 16 ounces cream cheese, room temperature
* 4 eggs
* 1 teaspoon vanilla
* 1/4 teaspoon almond extract
* 1/2 cup sugar
* 2 tablespoons flour
* 1/2 teaspoon salt
* !.
* Topping:
* 2 tablespoons sugar
* 1 tablespoon cornstarch
* 1 package (10 ounces) frozen sliced peaches in syrup, thawed, about 2 cups
* 1/4 cup toasted slivered almonds
Preparation:
Combine cookie crumbs, butter, sugar, and almonds!. Press crumb mixture over bottom and sides of buttered 9-inch springform pan; chill!. Beat cream cheese until smooth; add eggs, one at a time, beating well after each addition!. Beat in vanilla, and almond extract!. Mix 1/2 cup sugar, flour, and salt; blend into cream cheese mixture; pour into crust!. Bake in 350° oven for 35 to 40 minutes, or until firm!. Chill thoroughly in pan!. Keep cheesecake in refrigerator!.
Two to four hours before serving, prepare topping!. Combine sugar and cornstarch!. Drain syrup from thawed peaches and stir into the sugar and cornstarch mixture!. Cook, stirring constantly, until thickened and clear!. Add sliced peaches; heat!. Spoon peach topping over cheesecake, arranging peach slices to create a pinwheel effect!. Sprinkle with toasted slivered almonds!. Chill until serving time!. Carefully remove sides of pan to serve!.
Makes one 9-inch cheesecake, about 12 to 16 servings!.
best anser plzWww@FoodAQ@Com
Grandma's Peach Shortcake
Servings: 6
2 c Sifted enriched flour
1 Beaten egg
2 tb Sugar
2/3 c Light cream
3 ts Baking powder
Soft butter or margarine
1/2 ts Salt
4 c Sugared sliced peaches
1/2 c Butter or margarine
1 c Heavy cream, whipped
Instructions:
The biscuits are almost rich as cake!
Sift together dry ingredients; cut in butter till mixture is like coarse
crumbs!. Combine egg and cream; add all at once to dry ingredients, stirring
only to moisten!. Turn dough out on floured surface; knead gently 1/2
minute!. Pat or roll dough to 1/2 inch!. Cut 6 biscuits with floured 2
1/2-inch round or fluted cutter!. Bake on ungreased baking sheet in very hot
oven (450?) about 10 minutes!. Split shortcakes; butter bottom layers!. Fill
and top with peaches and whipped cream!. Serve warm!.
BAKED CANNED PEACHES
2 c!. sliced peaches (canned)
2 tbsp!. sugar
2 tbsp!. brown sugar
1 tbsp!. lemon juice
1/4 c!. coconut
Preheat oven to 350 degrees!. Drain peaches and reserve juice!. Place reserved juice in 2 quart saucepan!. Cook on medium high heat until boiling!. Add and blend sugars and lemon juice!. Put above mixture in small casserole!. Pour hot syrup over peaches!. Bake for 10 minutes!. Sprinkle coconut over peaches!. Bake 3 more minutes!. Serve warm with cookie
PEACHY TENDER PORK CHOPS
--------------------------------------!.!.!.
1 (29 oz!.) can peach halves8 pork chops, 1/2 inch thick1 env!. Shake & Bake for pork1/4 c!. packed brown sugar1/4 c!. ketchup2 tbsp!. vinegar
Drain peaches; reserve syrup!.
Moisten chops in 1/4 cup of syrup!.
Coat chops with mix; arrange in single layer on rack in ungreased, shallow baking pan!.
Bake at 425 degrees for 40 minutes!.
Place peaches in pan with chops!.
Brush with peach syrup and bake 5 to 10 minutes longer or until chops are tender (always cook pork thoroughly)!.
Meanwhile, heat together 1/2 cup peach syrup, the brown sugar, ketchup, and vinegar!.
Serve with chops and peaches!.
Makes 4 servings
BUSY DAY PEACH COBBLER
Peach pie filling is topped with a cobbler topping in this easy dessert!.
Preparation time: 15 min Baking time: 40 min
Yield: 8 servings
Filling Ingredients:
2 (21-ounce) cans peach pie filling*
1/2 teaspoon ground nutmeg
Cobbler Ingredients:
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup cold LAND O LAKES? Butter
3 tablespoons milk
1 egg, slightly beaten
Topping Ingredients:
3 tablespoons sugar
Heat oven to 400°F!. Stir together pie filling and nutmeg in large bowl until well mixed!. Pour into 13x9-inch ungreased baking pan!.
Stir together flour, 2 tablespoons sugar, baking powder and salt in medium bowl!. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs!. Stir in milk and egg with fork just until moistened!. Spoon mixture over filling in pan; sprinkle with 3 tablespoons sugar!.
Bake for 40 to 45 minutes or until golden brown and bubbly around edges!. Serve warm with half & half or ice cream, if desired!.
*Substitute 2 (21-ounce) cans your favorite fruit pie filling!.
VARIATIONS:
Crunch Peach Cobbler: Prepare filling and cobbler as directed above!. Stir 2 tablespoons chopped pecans or walnuts into 3 tablespoons sugar!. Sprinkle mixture over cobbler!. Bake as directed above!.
Homestyle Peach Cobbler: Prepare filling and cobbler as directed above, substituting 3 tablespoons brown sugar for sugar and stir in 1/2 teaspoon ground cinnamon!. Bake as directed above!.
Ben & Jerry's Fresh Georgia Peach Ice Cream
2 cups fresh, ripe, very small peaches, finely chopped
1 1/4 cups granulated sugar
Juice of 1/2 lemon
2 large eggs
2 cups heavy or whipping cream
1 cup milk
Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl!. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes!.
Remove the peaches from the refrigerator and drain the juice into another bowl!. Return the peaches to the refrigerator!.
Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes!. Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more!. Pour in the cream and milk and whisk to blend!. Add the peach juice and blend!. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions!. After the ice cream stiffens (about 2 minutes before it is done) add the peaches, then continue freezing until the ice cream is ready!.
Makes 1 generous quart!.
FRESH PEACH & BLUEBERRY TRIFLE
fresh sweet peaches, thinly sliced
fresh blueberries, washed and drained
red and white seedless grapes
one or two sliced bananas
one cup sliced fresh strawberries
Melon balls may also be added along with a sliced kiwi, if desired!.
Mix the above ingredients according to the number of people you wish to serve!. Toss to combine flavors!.
Thaw a 10 oz box of frozen sliced and sweetened strawberries!. Stir into fruit mixture!. Refrigerator for two or three hours!.
Cool Whip and toasted slivered almonds makes a nice topping, or serve over a thin slice of pound cake with a drizzle of fruit sauce or fruit liqueur!. Or simply serve plain!. Other fruit slices may be added, if desired!.
Very simple and colorful!.Www@FoodAQ@Com
Servings: 6
2 c Sifted enriched flour
1 Beaten egg
2 tb Sugar
2/3 c Light cream
3 ts Baking powder
Soft butter or margarine
1/2 ts Salt
4 c Sugared sliced peaches
1/2 c Butter or margarine
1 c Heavy cream, whipped
Instructions:
The biscuits are almost rich as cake!
Sift together dry ingredients; cut in butter till mixture is like coarse
crumbs!. Combine egg and cream; add all at once to dry ingredients, stirring
only to moisten!. Turn dough out on floured surface; knead gently 1/2
minute!. Pat or roll dough to 1/2 inch!. Cut 6 biscuits with floured 2
1/2-inch round or fluted cutter!. Bake on ungreased baking sheet in very hot
oven (450?) about 10 minutes!. Split shortcakes; butter bottom layers!. Fill
and top with peaches and whipped cream!. Serve warm!.
BAKED CANNED PEACHES
2 c!. sliced peaches (canned)
2 tbsp!. sugar
2 tbsp!. brown sugar
1 tbsp!. lemon juice
1/4 c!. coconut
Preheat oven to 350 degrees!. Drain peaches and reserve juice!. Place reserved juice in 2 quart saucepan!. Cook on medium high heat until boiling!. Add and blend sugars and lemon juice!. Put above mixture in small casserole!. Pour hot syrup over peaches!. Bake for 10 minutes!. Sprinkle coconut over peaches!. Bake 3 more minutes!. Serve warm with cookie
PEACHY TENDER PORK CHOPS
--------------------------------------!.!.!.
1 (29 oz!.) can peach halves8 pork chops, 1/2 inch thick1 env!. Shake & Bake for pork1/4 c!. packed brown sugar1/4 c!. ketchup2 tbsp!. vinegar
Drain peaches; reserve syrup!.
Moisten chops in 1/4 cup of syrup!.
Coat chops with mix; arrange in single layer on rack in ungreased, shallow baking pan!.
Bake at 425 degrees for 40 minutes!.
Place peaches in pan with chops!.
Brush with peach syrup and bake 5 to 10 minutes longer or until chops are tender (always cook pork thoroughly)!.
Meanwhile, heat together 1/2 cup peach syrup, the brown sugar, ketchup, and vinegar!.
Serve with chops and peaches!.
Makes 4 servings
BUSY DAY PEACH COBBLER
Peach pie filling is topped with a cobbler topping in this easy dessert!.
Preparation time: 15 min Baking time: 40 min
Yield: 8 servings
Filling Ingredients:
2 (21-ounce) cans peach pie filling*
1/2 teaspoon ground nutmeg
Cobbler Ingredients:
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup cold LAND O LAKES? Butter
3 tablespoons milk
1 egg, slightly beaten
Topping Ingredients:
3 tablespoons sugar
Heat oven to 400°F!. Stir together pie filling and nutmeg in large bowl until well mixed!. Pour into 13x9-inch ungreased baking pan!.
Stir together flour, 2 tablespoons sugar, baking powder and salt in medium bowl!. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs!. Stir in milk and egg with fork just until moistened!. Spoon mixture over filling in pan; sprinkle with 3 tablespoons sugar!.
Bake for 40 to 45 minutes or until golden brown and bubbly around edges!. Serve warm with half & half or ice cream, if desired!.
*Substitute 2 (21-ounce) cans your favorite fruit pie filling!.
VARIATIONS:
Crunch Peach Cobbler: Prepare filling and cobbler as directed above!. Stir 2 tablespoons chopped pecans or walnuts into 3 tablespoons sugar!. Sprinkle mixture over cobbler!. Bake as directed above!.
Homestyle Peach Cobbler: Prepare filling and cobbler as directed above, substituting 3 tablespoons brown sugar for sugar and stir in 1/2 teaspoon ground cinnamon!. Bake as directed above!.
Ben & Jerry's Fresh Georgia Peach Ice Cream
2 cups fresh, ripe, very small peaches, finely chopped
1 1/4 cups granulated sugar
Juice of 1/2 lemon
2 large eggs
2 cups heavy or whipping cream
1 cup milk
Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl!. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes!.
Remove the peaches from the refrigerator and drain the juice into another bowl!. Return the peaches to the refrigerator!.
Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes!. Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more!. Pour in the cream and milk and whisk to blend!. Add the peach juice and blend!. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions!. After the ice cream stiffens (about 2 minutes before it is done) add the peaches, then continue freezing until the ice cream is ready!.
Makes 1 generous quart!.
FRESH PEACH & BLUEBERRY TRIFLE
fresh sweet peaches, thinly sliced
fresh blueberries, washed and drained
red and white seedless grapes
one or two sliced bananas
one cup sliced fresh strawberries
Melon balls may also be added along with a sliced kiwi, if desired!.
Mix the above ingredients according to the number of people you wish to serve!. Toss to combine flavors!.
Thaw a 10 oz box of frozen sliced and sweetened strawberries!. Stir into fruit mixture!. Refrigerator for two or three hours!.
Cool Whip and toasted slivered almonds makes a nice topping, or serve over a thin slice of pound cake with a drizzle of fruit sauce or fruit liqueur!. Or simply serve plain!. Other fruit slices may be added, if desired!.
Very simple and colorful!.Www@FoodAQ@Com
Peach Dump Cake
2 cans (21 oz!.) peach pie filling or 5 cups of fresh sliced peaches
1 package yellow cake mix
4 Tablespoons butter or margarine, melted
4 Tablespoons water
2 Tablespoons ground cinnamon
1!. Preheat oven to 350 degrees F!.
2!. Evenly spread peach pie filling (or fresh sliced peaches sprinkled with 1/2 cup of sugar and 1 tablespoon of cinnamon) in the bottom of a
9 X 13-inch baking pan or dish!.
3!. Top with dry cake mix!.
4!. Mix melted butter with water and drizzle over top of dry cake mix!.
5!. Sprinkle with cinnamon!.
6!. Bake for 30 minutes!.
7!. Serve topped with caramel sauce, if desired!.
Peach Delight
1 box cinnamon graham crackers, crushed
1 large pkg!. vanilla instant pudding
2 tsp!. ground cinnamon
1 large can sliced peaches, drained
1 large container of frozen whipped topping, thawed
2 Tbsp!. caramel ice cream topping
2 Tbsp!. chopped nuts
1!. Prepare pudding according to package directions and mix in ground cinnamon; set aside!.
2!. Crush cinnamon graham crackers in a blender or place in a plastic
bag using a rolling pin!.
3!. Fill the bottom of a large bowl with half of the cinnamon graham cracker crumbs!.
4!. Cover crumbs with half of prepared pudding!.
5!. Distribute half of the peach slices over pudding!.
6!. Spread half of the whipped topping over peaches!.
7!. Repeat layers with remaining ingredients!.
8!. Drizzle caramel ice cream topping over top of last layer of whipped topping!.
9!. Sprinkle with chopped nuts!.
Summertime Peach Cake
3 large peaches, peeled and sliced*
? tsp!. ground cinnamon
? cup sugar
1 cup all-purpose flour
1 tsp!. baking powder
? cup butter or margarine, softened
2 eggs
Powdered sugar
Cooking spray
1!. Preheat oven to 350 degrees F!. and lightly coat an 8-inch square baking pan!.
2!. Sprinkle cinnamon and 2 Tbsp!. sugar onto peach slices and toss to coat; set aside!.
3!. Combine flour with baking powder in a large bowl!.
4!. In a separate large bowl, cream butter with remaining sugar, beating on high speed for about 5 minutes or until very light and fluffy!.
5!. Beat in eggs, one at a time, until well blended!.
6!. Combine butter mixture with flour and mix on low speed until just blended!.
7!. Pour batter into prepared pan and arrange peaches on top in a decorative manner!.
8!. Bake for 50 minutes or until lightly brown and a toothpick inserted in the center comes out clean!.
9!. Remove pan to a wire rack to cool and dust with powdered sugar while still warm!.
* 2 ? cups frozen peaches (thawed) or 1 large can of sliced peaches (drained) may be substituted!.
Peach Ice Cream
1 cup sugar
1 lb!. ripe peaches, peeled and mashed
1 ? cups half-and-half
1 ? cups whipping cream
1 ? cups whole milk
1/8 tsp!. salt
? tsp vanilla extract
1!. Peel and mash peaches using either a fork or a potato masher!.
2!. Sprinkle ? cup of sugar over peaches; set aside!.
3!. Bring the remaining sugar, half-and-half, whipping cream, milk and salt to a boil over medium heat!.
4!. Let cool until mixture reaches room temperature then add vanilla extract!.
5!. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions!.
6!. Add peaches during the last 10 minutes of freezing time!.
Brenda's Peach Cobbler
1 large can (29 oz!.) sliced peaches in heavy syrup
1/8 tsp!. ground cinnamon
1 Tbsp!. cornstarch
1/4 cup of water
? cup butter or margarine, melted
1 cup all-purpose flour
2 tsp!. baking powder
1 cup white sugar
? tsp!. salt
? tsp!. vanilla extract
2 tsp!. ground cinnamon
1!. Preheat oven to 375 degrees!.
2!. Melt ? cup butter in 9” X 13” baking pan!.
3!. Combine peaches with juice, pinch of cinnamon in a small bowl along with 2 Tbsp!. melted butter from the baking pan!.
4!. Dissolve cornstarch in water, then stir into peach mixture; set aside!.
5!. In another bowl, combine flour, baking powder, salt, sugar, milk and vanilla extract; beat until smooth (mixture will be thin)!.
6!. Pour batter over melted butter!.
7!. Spoon peach mixture over batter and sprinkle top with 2 tsp!. ground cinnamon; DO NOT STIR!.
8!. Bake for 1 hour or until batter mixture is golden brown!.
NOTE: If sliced peaches are packed in light syrup, add 1 Tablespoon brown sugar to peach mixture, if desired!.Www@FoodAQ@Com
2 cans (21 oz!.) peach pie filling or 5 cups of fresh sliced peaches
1 package yellow cake mix
4 Tablespoons butter or margarine, melted
4 Tablespoons water
2 Tablespoons ground cinnamon
1!. Preheat oven to 350 degrees F!.
2!. Evenly spread peach pie filling (or fresh sliced peaches sprinkled with 1/2 cup of sugar and 1 tablespoon of cinnamon) in the bottom of a
9 X 13-inch baking pan or dish!.
3!. Top with dry cake mix!.
4!. Mix melted butter with water and drizzle over top of dry cake mix!.
5!. Sprinkle with cinnamon!.
6!. Bake for 30 minutes!.
7!. Serve topped with caramel sauce, if desired!.
Peach Delight
1 box cinnamon graham crackers, crushed
1 large pkg!. vanilla instant pudding
2 tsp!. ground cinnamon
1 large can sliced peaches, drained
1 large container of frozen whipped topping, thawed
2 Tbsp!. caramel ice cream topping
2 Tbsp!. chopped nuts
1!. Prepare pudding according to package directions and mix in ground cinnamon; set aside!.
2!. Crush cinnamon graham crackers in a blender or place in a plastic
bag using a rolling pin!.
3!. Fill the bottom of a large bowl with half of the cinnamon graham cracker crumbs!.
4!. Cover crumbs with half of prepared pudding!.
5!. Distribute half of the peach slices over pudding!.
6!. Spread half of the whipped topping over peaches!.
7!. Repeat layers with remaining ingredients!.
8!. Drizzle caramel ice cream topping over top of last layer of whipped topping!.
9!. Sprinkle with chopped nuts!.
Summertime Peach Cake
3 large peaches, peeled and sliced*
? tsp!. ground cinnamon
? cup sugar
1 cup all-purpose flour
1 tsp!. baking powder
? cup butter or margarine, softened
2 eggs
Powdered sugar
Cooking spray
1!. Preheat oven to 350 degrees F!. and lightly coat an 8-inch square baking pan!.
2!. Sprinkle cinnamon and 2 Tbsp!. sugar onto peach slices and toss to coat; set aside!.
3!. Combine flour with baking powder in a large bowl!.
4!. In a separate large bowl, cream butter with remaining sugar, beating on high speed for about 5 minutes or until very light and fluffy!.
5!. Beat in eggs, one at a time, until well blended!.
6!. Combine butter mixture with flour and mix on low speed until just blended!.
7!. Pour batter into prepared pan and arrange peaches on top in a decorative manner!.
8!. Bake for 50 minutes or until lightly brown and a toothpick inserted in the center comes out clean!.
9!. Remove pan to a wire rack to cool and dust with powdered sugar while still warm!.
* 2 ? cups frozen peaches (thawed) or 1 large can of sliced peaches (drained) may be substituted!.
Peach Ice Cream
1 cup sugar
1 lb!. ripe peaches, peeled and mashed
1 ? cups half-and-half
1 ? cups whipping cream
1 ? cups whole milk
1/8 tsp!. salt
? tsp vanilla extract
1!. Peel and mash peaches using either a fork or a potato masher!.
2!. Sprinkle ? cup of sugar over peaches; set aside!.
3!. Bring the remaining sugar, half-and-half, whipping cream, milk and salt to a boil over medium heat!.
4!. Let cool until mixture reaches room temperature then add vanilla extract!.
5!. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions!.
6!. Add peaches during the last 10 minutes of freezing time!.
Brenda's Peach Cobbler
1 large can (29 oz!.) sliced peaches in heavy syrup
1/8 tsp!. ground cinnamon
1 Tbsp!. cornstarch
1/4 cup of water
? cup butter or margarine, melted
1 cup all-purpose flour
2 tsp!. baking powder
1 cup white sugar
? tsp!. salt
? tsp!. vanilla extract
2 tsp!. ground cinnamon
1!. Preheat oven to 375 degrees!.
2!. Melt ? cup butter in 9” X 13” baking pan!.
3!. Combine peaches with juice, pinch of cinnamon in a small bowl along with 2 Tbsp!. melted butter from the baking pan!.
4!. Dissolve cornstarch in water, then stir into peach mixture; set aside!.
5!. In another bowl, combine flour, baking powder, salt, sugar, milk and vanilla extract; beat until smooth (mixture will be thin)!.
6!. Pour batter over melted butter!.
7!. Spoon peach mixture over batter and sprinkle top with 2 tsp!. ground cinnamon; DO NOT STIR!.
8!. Bake for 1 hour or until batter mixture is golden brown!.
NOTE: If sliced peaches are packed in light syrup, add 1 Tablespoon brown sugar to peach mixture, if desired!.Www@FoodAQ@Com