Peach Recipes

Peach Recipes

I missed strawberries, raspberries are almost behind us but now is time for peaches!!!

Fresh Peach Jam in the Microwave Recipe
4 cups peeled, pitted and finely chopped peaches
2 Tbsp. lemon juice
1 box (1-¾ oz) powdered fruit pectin
5-½ cups sugar

In 3 qt casserole, place peaches, lemon juice and pectin. Stir well. Cover. Microwave on HIGH 8-10 minutes, or until mixture is at a full rolling boil. Stir.

Add sugar to boiling mixture, stirring well. Microwave on HIGH 7-8 minutes more, uncovered, stirring after 4 minutes, till mixture reaches a full rolling boil again, then set time for one more minute of boiling. Skim off foam and stir jam about 5 minutes before ladling into prepared jars. Seal. Keep in refrigerator. (Note: For longer storage, use the waterbath canning method.)

Makes: 3 pints
Recipe courtesy of CDKitchen.com



Simple and Easy Perfect Peach Preserves
2 (29 oz.) cans peaches in heavy syrup
2 cups sugar

Pour peaches and syrup into medium sized pot. Heat over medium low heat for half an hour, stirring occasionally. Gently stir in sugar. Raise heat to medium and continue cooking for 1-½ to 2 hours, or until the peaches have cooked down to 1/3 or ¼ of their original volume and have the consistency of jam or preserves. Remove from heat. Store in refrigerator or in pantry if canned properly.



Peach Marmalade
1 small orange
1 lemon
¼ cup water
3 pounds peaches
1 (1-¾ oz.) package powdered fruit pectin
5 cups granulated sugar

Cut orange and lemon in quarters; remove seeds. Slice orange and lemon quarters crosswise in very thin slices.

In medium saucepan combine fruit slices and water. Cover and simmer orange and lemon mixture for 20 minutes.

Peel, pit, and finely chop peaches. In 8 to 10-quart kettle or Dutch oven combine orange and lemon mixture and chopped or ground peaches. Stir pectin into fruit mixture and bring mixture to full rolling boil. Stir in sugar; bring to full rolling boil again, stirring constantly. Boil hard, uncovered, 1 minute.

Remove from heat; quickly skim off foam. Pour at once into hot sterilized jars; seal.

Makes 7 or 8 half-pints.
Recipe courtesy of recipegoldmine.com.



Peachy Jalapeno Jelly
12 peaches, skinned and seeded
7 large jalapenos, chopped
5 to 6 cups granulated sugar
1 package pectin

Cook peaches until done, but not too mushy. Add jalapenos and cook until tender. Add sugar and cook until thickened, then add pectin. Cook an additional 15 minutes, stirring frequently.

Pour jelly into sterilized jars, filling to a half inch from rim. Tighten the lids and put in a hot bath for 20 minutes.

Recipe courtesy of recipegoldmine.com.



Peach and Bourbon Glazed Roast Chicken
1 whole chicken (about 4 pounds)
½ cup peach jam
¼ cup orange juice
2 Tbsp. butter
2 Tbsp. Bourbon
1 tsp. Worcestershire sauce
1/8 tsp. cayenne pepper
½ tsp. dry mustard
½ tsp. salt
½ tsp. black pepper

Preheat oven to 375°F

Combine ingredients (except chicken) in a saucepan. Simmer over medium heat, whisking, for 3 minutes. Reserve ¼ cup of glaze to serve with the cooked chicken.

Place chicken on rack in roasting pan. Add 1" of water to bottom of pan. Brush chicken entirely with half of glaze. Roast 45 minutes to an hour, or until chicken is done; baste occasionally with glaze while roasting. If necessary, add more water to bottom of pan to prevent glaze from burning. Loosely cover chicken with foil towards end if glaze is getting too brown.

Remove from oven and let rest 15 minutes, loosely covered with foil. Cut into quarters; spoon reserved glaze over chicken before serving.

Serves 4.



Boneless Pork Loin With Honey-Peach Glaze
1 cup peach preserves
2 Tbsp. honey
Juice of 1 small lemon
1 boneless pork loin roast (about 3 pounds)
Salt and pepper, to taste

In medium saucepan, combine peach preserves, honey, and lemon. Bring to a boil; reduce heat and simmer for 2 minutes. Set aside.

Heat oven to 350°. Line 13x9x2-inch baking pan with foil.

Sprinkle pork roast with salt and pepper. Place roast, fat side up, in prepared pan. Roast for 1 hour.

Brush roast entirely with peach glaze. Continue roasting for about 30 to 40 minutes, brushing frequently with glaze. Remove roast from oven when meat thermometer reads 160° when inserted in center.

Serves 6 to 8.



Fiery Peach-Glazed Alaska Salmon
4 (4 to 6-oz.) Alaska salmon steaks or fillets
¼ cup peach jam (or marmalade)
1 tsp. soy sauce
¼ tsp. cayenne pepper
1/8 tsp. ground ginger
2 large bell peppers (any color)*, seeded and thinly sliced
1 medium onion, thinly sliced
1 Tbsp. vegetable oil
*Zucchini, leeks or squash may be substituted for peppers.

Preheat broiler or grill to medium-high heat.

Place salmon on a non-stick or vegetable cooking spray-coated baking or broiler sheet.

In small bowl, blend peach jam, soy sauce, cayenne pepper, and ginger. Brush glaze on salmon. Place sliced vegetables on baking sheet, brushing lightly with oil; season with salt and pepper.

Grill or broil 5 to 7-inches from heat, turning vegetables once, about 10 to 12 minutes, or until salmon flakes with a fork.

Serves 4.

Strawberry Cobbler

Strawberry Cobbler

1 8 ounce package fresh strawberries
3 stalks strawberry rhubarb
1/2 cup brown sugar
1/2 cup water
2 teaspoons lemon juice
1 1/2 cups low fat Bisquick
1/2 cup skim milk
1 8 ounce container lite Cool Whip

Clean and hull strawberries. Cut into 1/2 inch pieces. Wash rhubarb.
Cut into 1/2 inch pieces. Place slices, water, brown sugar and lemon
juice in a large pan with a tight fitting cover, heat on medium just
until it begins to boil. In the meantime mix Bisquick and milk with a
fork until soft dough forms. Gradually add Bisquick dough to the
boiling fruit, in the shape of small balls, Cook on medium for 10
minutes uncovered. Cover and cook for an additional 10 minutes. Pour
into a large serving dish all at once, cool, cover with cool whip and
a few whole strawberries for added color. 6 to 8 servings.

Blueberry Grilled Chicken

Blueberry Grilled Chicken

4 boneless, skinless chicken breasts
1/2 cup apricot jam
1/2 cup white wine vinegar
3 tablespoons brown mustard
1/4 cup blueberries

Place jam, vinegar and mustard in a glass dish and mix until well
combined. Remove 2/3 cup and set aside. Add chicken to glass dish,
coating entirely. Cover and place in the refrigerator up to 4 hours.
Cook on barbecue or inside grilling pan, basting with reserved
marinade until chicken is no longer pink. Add blueberries and
remaining marinade into a dmall saucepan, bring to a boil and serve
over chicken. Makes 4 servings.

Triple Berry Crisp

Triple Berry Crisp

1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour

2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, gently toss together blackberries, raspberries,
blueberries, and white sugar; set aside.
3. In a separate large bowl, combine flour, oats, brown sugar,
cinnamon, and nutmeg. Cut in butter until crumbly. Press half of
mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle
remaining crumble mixture over the berries.
4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is
bubbly and topping is golden brown.

Brie Pecan Rollups with Raspberry Sauce

Brie Pecan Rollups with Raspberry Sauce

"Chicken breasts rolled with a Brie cheese/green onion/garlic mixture,
then dipped in egg and toasted pecans and browned to done-ness. A
simple raspberry sauce is drizzled over these delicacies for a superb
finishing touch."

INGREDIENTS:
4 skinless, boneless chicken
breast halves
1 pound Brie cheese
1 cup chopped green onion
2 cloves garlic, crushed
2 cups finely chopped toasted
pecans

1 egg, beaten
1/4 cup water
2 cups fresh raspberries
1/4 cup white sugar
1/4 cup water
salt and pepper to taste
1/2 cup olive oil
DIRECTIONS:
1. Pound the chicken to flatten. Soften Brie in microwave; in a
medium bowl combine the Brie, green onion and garlic and mix together.
Spread about 1/4 cup of this mixture onto each chicken breast half.
Roll up and secure with toothpicks.
2. Combine egg beat and water in a small bowl and whisk together to
make egg wash. Place toasted pecans in a shallow dish or bowl. Dip
each chicken roll in egg wash, then roll through the pecans, coating
on all sides.
3. Heat oil in a large skillet over medium high heat and cook chicken
rolls for 15 minutes, turning to brown on each side. When browned,
cook for an additional 15 minutes, until cooked through and chicken
juices run clear.
4. To Make Raspberry Sauce: Meanwhile, place raspberries, sugar and
water in a blender. Blend for 3 to 4 minutes, then pour through a
sieve to remove seeds.
5. Remove cooked chicken rolls from skillet to paper towels to drain.
When drained, transfer to a serving plate and drizzle with raspberry
sauce. Drizzle some sauce onto the plate in a circle, and serve.

Strawberry Pie (with cornstarch glaze)

Strawberry Pie (with cornstarch glaze)

Looking forward to real local fresh strawberries for this, YUM!

4 cups strawberries
1 cup water
1 tablespoon lemon juice
1 cup sugar
3 tablespoons cornstarch
10-inch baked pie shell

Combine 1 cup of the berries, 2/3 cup water, and lemon juice in a
saucepan. Simmer over low heat for about three minutes. Strain the
berries from the juice.

Mix the sugar, cornstarch, and remaining water and add to the hot
berry juice mixture. Bring to a boil, stirring constantly. Remove from
heat and cool. Put the other 3 cups of berries in a 10-inch baked pie
shell and pour the glaze over the top and chill. Great with or without
whipped cream!

Lemon Fruit Squares

Serving a crowd? Summer fruits top off a yogurt-whipped cream filling
in a light and luscious dessert made for sharing.

Ingredients

Prep Time: 15 min
Start to Finish: 1 hr 10 min
Makes: 20 squares

1 1/2 cups Gold Medal® all-purpose flour
3/4 cup butter or margarine, cut into pieces
1/3 cup powdered sugar
2 tablespoons grated lemon peel from a Green Giant® Fresh lemon
1 cup whipping (heavy) cream
3 tablespoons powdered sugar
2 containers (6 ounces each) Yoplait® Original lemon burst yogurt
2 Green Giant® Fresh nectarines, sliced
1 cup fresh blackberries

Preparation Directions

1. Heat oven to 350°F. In medium bowl, mix flour, butter, 1/3 cup
powdered sugar and 1 tablespoon of the lemon peel, using pastry
blender or crisscrossing 2 knives, until coarse crumbs form. Press
mixture evenly on bottom of rectangular pan, 13x9x2 inches.
2. Bake 20 to 25 minutes or until crust is dry and light golden brown.
Cool completely, about 30 minutes.
3. In chilled medium bowl, beat whipping cream, 3 tablespoons powdered
sugar and remaining 1 tablespoon lemon peel with electric mixer on
high speed until stiff peaks form. Gently stir in yogurt. Spoon over
crust. Top with nectarines and blackberries. Serve immediately, or
cover and refrigerate until serving.
4. For serving pieces, cut into 5 rows by 4 rows. Store covered in
refrigerator.
© 2007 ®/TM General Mills All Rights Reserved

Blueberry Zucchini Bread

Blueberry Zucchini Bread

"Blueberries and zucchini baked up into delicious little summertime
bread loaves!"
INGREDIENTS:
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour

1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4
mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar.
Fold in the zucchini. Beat in the flour, salt, baking powder, baking
soda, and cinnamon. Gently fold in the blueberries. Transfer to the
prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted
in the center of a loaf comes out clean. Cool 20 minutes in pans, then
turn out onto wire racks to cool completely.

GA Peach Pound Cake

GA Peach Pound Cake

1 cup butter or margarine,
softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh peaches, pitted
and chopped
DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch
tube pan and coat with white sugar.
2. In a large bowl, cream together the butter and sugar until light
and fluffy. Add the eggs one at a time, beating well with each
addition, then stir in the vanilla. Reserve 1/4 cup of flour for
later, and sift together the remaining flour, baking powder and salt.
Gradually stir into the creamed mixture. Use the reserved flour to
coat the chopped peaches, then fold the floured peaches into the
batter. Spread evenly into the prepared pan.
3. Bake for 60 to 70 minutes in the preheated oven, or until a
toothpick inserted into the cake comes out clean. Allow cake to cool
in the pan for 10 minutes, before inverting onto a wire rack to cool
completely.

Strawberry Cream Roll

Strawberry Cream Roll
1/3 cup hot water
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1 teaspoon baking powder

1/4 teaspoon salt
1/4 cup confectioners' sugar for
dusting
1 cup fresh strawberries
1 cup heavy whipping cream
1 teaspoon unflavored gelatin
1 tablespoon white sugar
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll
pan. Line it with buttered foil or buttered parchment paper.
2. Beat the eggs until thick and lemon colored. Gradually add 1 cup
white sugar, beating constantly. Stir in water and vanilla extract.
Fold in flour, baking powder, and salt. Pour batter into tin.
3. Bake for 15 minutes. It should be springy to the touch, and
beginning to shrink away from the sides of the pan.
4. Lay out a tea towel, and sprinkle it with confectioners' sugar.
Turn the jelly roll out on the towel. Take off the paper or foil. Cut
away crusty edges. Roll the cake up in the towel, and leave it to cool.
5. Whip the cream. Add unflavored gelatin and 1 tablespoon sugar.
Fold in strawberries. Unroll the cake. Spread with the strawberry
cream, and roll up again. Chill. Cover the top with more whipped cream
when serving.

GRILLED BALSAMIC VINEGAR STRAWBERRIES

GRILLED BALSAMIC VINEGAR STRAWBERRIES

Berries and small fruits can be heated on skewers or wrapped in foil for 5-8 minutes.

Preheat your grill to medium-low heat. For gas grill, you will need 10-15 minutes to
reach the desired temperature.

1 pound strawberries, hulled and halved
3 tablespoon balsamic vinegar
zest of 1 lemon
2 tablespoon brown sugar

Toss strawberries with balsamic vinegar, lemon zest and brown sugar.

Divide strawberries among foil squares. Bring the edges of foil
together and scrunch to seal.

Grill over medium-low heat until warm (5-10 minutes)

Serve with vanilla ice cream or whipped cream.

PUMPKIN POUND CAKE

PUMPKIN POUND CAKE

3 c. sifted flour
1 1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. soda
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. allspice
1 c. shortening
2 3/4 c. sugar
3 eggs
1 tsp. vanilla
1 can (1 lb.) pumpkin
1 c. pecans

May substitute 3 teaspoons pumpkin pie spice.

GLAZE:

1/2 c. confectioners' sugar
1 tbsp. water

Line bottom of 10 inch tube pan with waxed paper. Sift together the
salt, flour, soda, baking powder and spices. Cream shortening;
gradually add sugar, creaming until light. Add eggs, one at a time,
beating well after each addition. Stir in vanilla.

Add flour mixture to creamed mixture alternately with pumpkin, beating
after each addition. Stir in pecans. Pour into tube pan and bake in
350 degree oven for 1 1/2 hours. Pour glaze over top while still warm.

FRESH APPLE DESSERT

FRESH APPLE DESSERT

1 pkg. Betty Crocker Super Moist yellow cake mix
1/2 c. butter, softened
1/4 c. packed brown sugar
1 tsp. ground cinnamon
2 lg. cooking apples or firm pears, pared and thinly sliced
1 c. sour cream or low-fat sour cream
1 egg or 1/4 c. frozen, thawed, cholesterol- free egg product

Heat oven to 350 degrees. Mix cake mix (dry), butter, brown sugar, and
cinnamon until crumbly. Reserve 2/3 cup crumbly mixture. Press
remaining crumbly mixture in bottom of ungreased rectangular pan, 13 x
9 x 2 inches. Arrange apple slices on mixture in pan. Beat sour cream
and egg until blended. Spread over apples. Sprinkle with reserved
crumbly mixture. Bake 25 to 30 minutes or until topping is light
golden brown. Cool. 16 servings.

Cracker Barrel Fried Apples

Cracker Barrel Fried Apples

Serving Size : 6


2 cups Apple juice
4 large Golden Delicious apples with -- peel, 1/2" wedges
1/2 cup Apple juice
3 tablespoons Cornstarch
1 teaspoon Apple pie spice
4 tablespoons Sugar

Combine apple juice and apples in a medium skillet.
Simmer gently and turn apples often with spatula until fork tender but
not mushy.
Remove with a slotted spoon to oven dish. In blender pur 1/2 c apple
juice,
cornstarch, spice and sugar.
Blend a few seconds until smooth.
Stir into hot juice in skillet and cook, stirring constantly on
med-high until it bubbles and becomes thickened and smooth. Turn heat
off. Pour over apples.

Serve warm as side dish or dessert.
Refrigerate to use in a few days or freeze.

Jenie's PEACH CAKE

Jenie's PEACH CAKE
2 cups of flour
1 teaspoon of baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 eggs, well beaten
1¾ cups of sugar
1 cup of vegetable oil
2 cups of sliced fresh peaches
½ cup of chopped pecans or walnuts

Reserve ½ cup flour to dredge peaches.
Combine 1½ cups flour, soda, salt, and cinnamon; mix well and set aside.
Combine eggs, sugar, and oil, beat until smooth.
Add flour mixture.
Beat at low speed until blended-batter will be thick.
Dredge peaches and nuts in ½ cup flour and gently fold into batter.
Spoon batter into a greased and floured 13x9 inch pan.
Bake at 375º for 45-50 minutes until cake tester comes out clean.
Cool completely.
Drizzle with confectioner' s sugar glaze or serve with whipped cream.

Classic Pumpkin Pie with Cinnamon & Spice Whipped Cream

Classic Pumpkin Pie with Cinnamon & Spice Whipped Cream

Prep Time: 10 minutes
Cook Time: 55 to 65 minutes
Chill Time: 2 hours
Yield: 1 pie

CLASSIC PUMPKIN PIE:
* 1/2 cup sugar
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/8 teaspoon ground cloves
* 2 eggs
* 1/2 cup Karo® Dark (preferred) or Light Corn Syrup
* 1 can (15 or 16 ounces) canned pumpkin
* 1 can (12 fluid ounces) evaporated milk
* 1 (9 to 9.5-inch) unbaked deep-dish pie crust

CINNAMON & SPICE WHIPPED CREAM:
* 1 cup whipping cream
* 2 tablespoons brown sugar
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon ground cinnamon
* Dash ground nutmeg

1. Preheat oven to 425°F.

2. FOR PIE: Mix sugar, salt, cinnamon, ginger and cloves together in
a large bowl. Add eggs and beat slightly. Add corn syrup, pumpkin and
evaporated milk; blend well.

3. Pour filling carefully into pie crust. PLEASE NOTE: Do not
overfill crust. The amount of filling prepared may exceed the
capacity of a 9-inch pie crust.

4. Bake for 15 minutes; reduce oven temperature to 350°F and continue
baking for 40 to 50 minutes, or until knife inserted in center of pie
comes out clean. Cool on wire rack for 2 hours before serving.

5. FOR WHIPPED CREAM: Pour cream into medium-sized bowl. Beat cream 3
to 4 minutes until soft peaks begin to form. Gradually add brown
sugar, being careful not to over beat. Fold in vanilla, cinnamon and
nutmeg.

6. TIPS: For best results use chilled bowl and beaters to prepare
whipped cream.

Source: Karo

CRANBERRY RELISH

CRANBERRY RELISH TNT

1 bag cranberries, fresh or frozen
1/2 c. sugar (if make with half sugar not so sweet)
1 t. cinnamon
Mix together. Cover and bake at 350? for 45 minutes. Cool.
Add 1 jar Smuckers orange marmalade
1/2 c. pecans Refrigerate.

Cinnamon-Apple Breakfast Quesadillas

Cinnamon-Apple Breakfast Quesadillas

2 (6-inch) flour tortillas
1/4 cup chunky applesauce, divided
1 teaspoon cinnamon-sugar, divided
1/4 cup shredded Monterey Jack cheese
1 tablespoon vanilla yogurt, optional

Place 1 tortilla on ungreased baking sheet. Spread half the applesauce
over tortilla; reserve half for garnish. Sprinkle half of
cinnamon-sugar over applesauce. Top with cheese and second tortilla.
Sprinkle remaining cinnamon-sugar on top.

Bake at 400 degrees for 6-8 minutes or until golden brown. Cool 2 minutes.

Cut into quarters and serve with reserved applesauce and vanilla yogurt.

Makes 1 serving

Blackberry Pie - TNT

I made this yesterday at my Mom's and there is nothing left to take a photo of! We always think pie takes so long to make, but this came together faster than the last cake I baked.


1 pkg pie crust (2 crusts)
1 16oz bag of frozen blackberries
1 Pkg blackberry jello
3 Tbs cornstarch
1 cup sugar
1 cup water

Line a 9" pie plate with the bottom crust. In a saucepan bring water, sugar, jello, cornstarch to a boil & let thicken, pour in berries. Pour all into the prepared crust, then cover with the second crust. Crimp the edges together, cut slits in the crust then brush it with milk.

Bake at 350 degrees until golden.

PEACH PIE

PEACH PIE

2 16 oz. cans sliced peaches in syrup
1/2 cup sugar
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
2 pie crusts (top and bottom)
cinnamon sugar

Preheat oven to 400°F degrees. Drain peaches, reserving 1/3 cup syrup.

In a saucepan, mix together sugar, flour, nutmeg and a pinch of salt.
Add reserved syrup and cook, stirring constantly, over medium heat
until mixture becomes thick and bubbly.

Add butter, lemon juice and peaches. Remove from heat and allow to cool.

Meanwhile, line a 9 inch pie dish with pie crust; fill.

Using a wavy-edged pastry wheel, cut upper pastry crust into lattice
strips (optional). Put lattice strips on top of filled pie and dust
with cinnamon sugar.

Bake at 400°F degrees 40 to 45 minutes until golden brown.

Serve with vanilla ice cream topped with peach syrup or garnished
simply with a sprig of fresh mint.