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SIMPLE PEACH DESSERT

Put peeled peach halves, cut side up into shallow baking dish. Sprinkle with brown sugar. Dust with nutmeg. Dot with butter. Bake at 350° for 15 minutes. Put halves into dessert dishes while warm. Add a scoop of butter pecan ice cream. Top with sprinkling chopped nuts.

PEACH BUTTER PECAN CAKE

1 qt. sliced peaches
1 butter pecan cake mix
½ cup margarine melted
1 cup chopped pecans
1 cup coconut

In a 9x13 inch pan, pour peaches with juice. Evenly spread the dry cake mix over peaches. Drizzle margarine over cake mix. Top with pecans and coconut. Bake at 350° for 20-30 minutes until done.

PEACH FROZEN YOGURT

2 cups diced peaches, fresh or canned
2-16 oz. low-fat vanilla yogurt
1/8 cup honey
Dash salt, dash cinnamon

Place 1 cup peaches, yogurt, honey salt and cinnamon in a blender and blend until mixed. Fold in remaining peaches. Pour into 1 large container or individual serving containers and freeze. Serve frozen.

PEACHES AND CREAM PIE

1 – 8 inch baked and cooled pie shell
4 – 4 ½ cups fresh, peeled, sliced peaches
1/3 cup packed brown sugar
1 cup milk
1 tsp. vanilla
1 –3 oz. package instant vanilla pudding
8 oz. sour cream

Combine brown sugar, milk, vanilla, pudding and sour cream and spread a thin layer in the bottom of the pie shell; add ½ of the peaches. Layer ½ of the pudding mixture and then the remaining peaches. Top with the remaining pudding. Chill until ready to serve.

PEACH COBBLER

1 stick butter 2 cups sugar
2 cups water
1 ½ cups sifted, self rising flour
½ cup shortening
1/3 cup milk
2-3 cups finely chopped peaches (fresh or canned)
1 tsp. cinnamon

If using canned peaches, drain off juice and add water to make 2 cups for sugar syrup. Heat oven to 350°. Place butter in a 9x13 inch pan, place in over until butter melts, remove. In a saucepan heat sugar and water until sugar melts. In a medium bowl, cut shortening into flour until it forms fine crumbs. Add milk and stir with a fork until mixture leaves the sides of the bowl. Turn on to a floured board or cloth and knead until smooth. Roll out to a large rectangle ¼ inch thick. Sprinkle cinnamon over peaches and place peaches on dough. Roll up like a jelly roll. Dampen edge with water to seal. Slice dough into 16 slices, ½ inch thick. Place in pan with melted butter, cut side up. Pour sugar syrup around rolls. Bake at 350° for 55-60 minutes.

OHIO FRESH PEACH MUFFINS

(Makes 1 dozen 3 inch muffins)
Blend: 1 egg beaten
1 cup milk 2/3 cup sugar
½ tsp. salt ¼ tsp. vanilla
1 tsp. lemon juice ¼ tsp. cinnamon

Add: ¼ cup melted shortening

Stir together and blend in:
2 cups flour
3 tsp. baking powder
1 cup peeled fresh peaches

Fold in peeled chopped fresh peaches. Fill greased muffin tins 2/3 full. Bake at 450° about 15 minutes.

PEACH CRISP
 

6 cups pared and sliced peaches
1 cup sugar (may be part brown)
½ cup butter ¼ tsp. salt
¾ cup flour 1 tsp. cinnamon

Butter bottom and sides of 8-inch square baking dish. Spread peaches in pan. Mix together sugar, flour cinnamon, and salt. With pastry blender or fork, cut butter into flour mixture until coarse crumbs. Cover fruit with crumble topping. Bake 45 minutes at 350°. Serve warm or cool, plain or with whipped topping or ice cream. Serves 6-8.

PEACH UPSIDE DOWN CAKE

½ cup butter 1 box yellow cake mix
1 cup brown sugar
3 cups sliced peaches or 1 qt. canned peaches drained
Whipped topping

Melt butter and brown sugar in 9x13” pan in oven while it is heating. Mix cake as directed using juice from peaches for the water. Arrange peaches on sugar mixture, spread batter over fruit. Bake at 350° about 45-50 minutes until cake tests done with a toothpick. Let stand 5 minutes for topping to begin to set. Then turn upside down onto a large platter or cookie sheet. Serve warm or cool with whipped topping or ice cream. Serve 12-16.

SPICED PEACH JAM

4 cups ripe peaches, peeled, pitted and ground or chopped fine
¼ cup lemon juice
7 ½ cups sugar 1 tsp. cinnamon
½ tsp. cloves ½ tsp. allspice
½ (6oz) bottle liquid fruit pectin

Combine peaches and lemon juice. Add sugar and spices, mix well. Place over high heat and bring to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat, immediately stir in pectin. Skim off foam with metal spoon. Cool slightly, stir and skim by turns for 5 minutes. Ladle into hot sterilized jars and seal. Makes 6 half-pints. Let jam set about 2 weeks before using.

FOOLPROOF PIE CRUST

Sift together: 4 cups flour
1 tsp. salt 1 tbsp. sugar

Cut in with pastry blender – 1 ¾ cup shortening. Mix together and add to first 4 ingredients: ½ cup water, 1 tbsp. vinegar, and 1 egg. Mix with fork and shape into a ball with hands. It handles better when allowed to chill before rolling out. It can be kept in plastic bag in refrigerator for at least a week, and used as needed. Make at least 3 double pie crusts.

PEACH ‘N HONEY SHAKE

1 cup crushed fresh peaches (about 3 medium size)
¼ cup honey ½ tsp. vanilla
1 ½ cups milk 1 pint peach ice cream

To crush peaches: peel, pit and cut into chunks. Crush with potato masher or in electric blender. Stir in honey. Add rest of ingredients. Blend until smooth. Serve in tall, chilled glasses. Garnish with sprinkling of nutmeg. 4 Servings.

FRESH PEACH CRUMB PIE
Crumb topping: ½ cup soft butter
½ cup sugar
1 ½ cups sifted flour
Pinch Salt

With pastry blender, crumb together above ingredients. Makes enough topping for 2 pies.

Filling:
4 cups sliced peaches
½ cup sugar
2 tbsp. cornstarch
1 tbsp. lemon juice

Mix together and pour into pie crush shell. Top with crumb mixture. Bake at 425° for 15 minutes then at 375° for 35 minutes.

MARTHA’S PEACH COBBLER

3-6 cups peaches (depending on pan size)
2 tbsp. Bisquick
½ tsp. cinnamon
1 tsp. to 1 tbsp. lemon juice
½ to 1 cup sugar (for unsweetened fruit only)

Heat oven to 425°. Mix ingredients in oblong baking dish. Top with short pie dough. Bake 25 minutes. Serve warm with ice cream. Serves 6.

SHORT PIE DOUGH

Add 3 tbsp. boiling water to 1 cup bisquick and ¼ cup soft butter. Stir vigorously with fork until dough forms a ball and cleans the bowl. Dough will be puffy and soft. Divide into 6 parts or 8 parts.

CREAMY CHIFFON WHIP

1 pkg. orange fruit gelatin (6 oz)
2 cups boiling water

Dissolve fruit Jell-O in hot water in large bowl, add 1 cup fruit juice or cold water. Chill until firm. Beat with electric mixer until broken up and add 1 1/3 cup evaporated milk. Beat on high speed until mixture fills the bowl. Add in 2 cups drained peaches (fresh, frozen or canned). Chill in bowl. Serves 10.

PEACH AND CHICKEN SALAD
(A light summer salad that is quite tasty with its garlic and balsamic-vinegar dressing)

¼ cup olive oil 1 tsp. vanilla extract
3 cloves garlic sliced ¼ tsp. sugar
½ cup walnut pieces 1/2 tsp. salt
2 tbsp. balsamic vinegar or cider vinegar
2 tbsp. lime or lemon juice
1 whole chicken breast, boned, skinned, cut into 1” pieces
2 medium size fresh peaches, peeled and sliced
3 cups watercress sprigs, washed

In large skillet, heat 1 tbsp. olive oil. Sauté chicken breast pieces, garlic and walnuts in olive oil until golden brown and chicken is cooked through. Remove garlic if it browns before other ingredients. Set chicken mixture aside. To make dressing, in medium size bowl, combine remaining 3 tbsp. olive oil, the vinegar, lime or lemon juice, salt, vanilla extract and sugar. Add sliced peaches and chicken mixture to dressing. Toss to coat peaches and chicken. Cover and refrigerate 1 hour to chill. Just before serving, add watercress to chicken mixture and toss. To serve salad warm, add watercress to dressing immediately after chicken mixture.
 

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