In September we had our annual Peach Festival. I was able to get a hold of some of the recipes from that night... unfortunately, I was out of town that day so no pictures for these ones, sorry!
Peach Jam - The Watsons
Ingredients:
3 1/2 pounds peaches (8-10) peeled, halved, pitted & cut into chunks
1 1/4 pounds sugar (scant 3 cups)
1 Tablespoon plus 1 teaspoon fresh lemon juice
Coarse salt
Directions:
Working in batches, pulse peaches in a food processor until chunky. Transfer to a small saucepan and add sugar, lemon juice, 1/2 teaspoon salt. Bring to a boil, stirring frequently. Boil & continue to stir, until bubbles slow and foam subsides, fruit rises to the top & the jam sticks to a spoon when lifted (about 12 minutes). Keep refrigerated until completely cooled. Makes 3 cups.
Easy Peach Cream Pie - Colene Flamm
1-1/2 pounds (3 cups) fresh peaches, peeled and sliced
1 9-inch unbaked pie shell
2 eggs
1 cup sugar
1/4 cup all-purpose flour
dash salt
1 cup heavy cream
1 teaspoon vanilla
Place peaches in pie shell. Beat eggs slightly in bowl; blend in sugar, four and salt. Stir in cream and vanilla; blend well. Pour over peaches. Bake at 375 degrees for 40-50 minutes or until center shakes slightly when moved. (To prevent crust edges from becoming too brown, cover edges with foil if desired.) Serve warm; or for firmer pie, chill before serving. Refrigerate any leftovers. Yield: 8 servings.
Peach Cheesecake - Katie Peterson
(Yields 2 pies)
Topping Ingredients:
1 cup sugar
2 cups cold water
3 ounces Peach Jello
3 Tbs. cornstarch
8-9 fresh peaches peeled & sliced
Cheesecake Ingredients:
1 cup whipped cream (already whipped)
2 Tbs. sugar
1- 8 ounce package of cream cheese (softened/room temp)
2 tsp. vanilla
2 prepared graham crackers crusts
Cheesecake: Beat cream cheese & vanilla first then add whipped cream. Pour into prepared graham cracker crust. Let set up for a few hours before pouring topping on. (I've done it for just 1 hour and it was fine.) Also, you can freeze this portion for future use.
Topping: Mix together and bring to boil. (Make sure the cornstarch is added to the cold mixture before boiling) Boil for 2 minutes. Cool thoroughly, then add sliced fruit. Spoon on top of cheesecake. Let set up for a couple hours before serving. Enjoy!
EASY Mango & Peach Salsa made EASIER
2 mangos, peeled and chopped
2 fresh peaches, peeled and chopped
-or you may use 8 oz. frozen mango and 8 oz. frozen peaches, chopped
1 sweet onion, diced
1 medium tomato, diced (optional)
2 cloves garlic or 2 Tbs. minced garlic
2 Tbs. chopped fresh cilantro or dried
1 jalapeno, diced (optional)
juice of one lime
dash salt and pepper
Preparation:
Combine all ingredients and chill. If you have a food processor, you can process all the ingredients in chunks, rather than dicing and chopping. Chill before serving.
Peach Crisp - Amy Tippits
Place sliced peaches in bottom of 8x8 pan.
Blend together: 3/4 cup oatmeal, 1/2 tsp. salt, 1 cup brown sugar, 1/2 cup flour, 1/2 cups melted butter, 1 tsp. cinnamon.
Pour on top of peaches.
Bake at 350 for 45-60 min.
Grilled Peach Salsa - Tawnya Huntsman
Ingredients:
1 sweet yellow onion, minced
1 lb. yellow peaches
1 jalapeno pepper, seeded and minced
1 lime, zested and juiced
2 medium tomatoes, minced
1/2 bunch cilantro, minced
1 tsp. minced garlic
1/2 yellow pepper, minced
pinch of seal salt to taste
Directions:
1. Preheat your grill to medium high heat. Be sure the grill is clean and oil the grates with a little olive oil.
2. Slice the peaches down the middle and remove the pit. When the grill is hot, place the cut side down onto the grill. Close the top of the grill. Grill for 5 to 8 minutes. You will see the grill lives on the peaches and they will be hot and juicy.
3. Let the peaches cool. When cooled, peel and chop into small pieces.
4. In a large bowl combine all other ingredients. Add peaches.
Let the salsa marinate in the fridge for several hours. Let the flavors mingle. This salsa is great on taco chips, chicken, and even scrambled eggs! Enjoy!
No comments:
Post a Comment