Peaches are in season and will be gone soon! Today I've put together several recipes using peaches, some fresh, some frozen and some canned. last week I included links to blog recipes and the response was positive. So this week I am combining the two, providing you with recipes from the Old Fashioned Living archive as well as some great recipe links from food bloggers. Enjoy!
Peach and Yogurt Smoothie
4 peeled and quartered peaches
8 ounces vanilla yogurt
1/2 cup milk
1 rounded tablespoon brown sugar
dash ground nutmeg
Blend in blender while added ice cubes one at a time until thick and smooth. Serves 4.
Layered Fruit and Yogurt
6 cups fresh peaches, strawberries and raspberries
2 cups plain yogurt
6 tablespoons packed light-brown sugar
Wash and dry fruit, then slice. Place a layer of fruit in a glass bowl. Spread one-third of yogurt evenly over fruit. Sprinkle with one-third of the sugar. Repeat layer twice more. Cover and chill for at least one hour or overnight. 6 servings.
Peach Custard
2 cups fresh sliced peaches
1 tablespoon lemon juice
1 tablespoon powdered sugar
1/4 cup margarine, softened
1 cup milk
3 egg whites
3/4 cup baking mix
1 tablespoon vanilla
Heat oven to 375 degrees. Grease 8x8x2 inch square pan. Place peaches in pan and sprinkle with lemon juice then sugar; set aside. Mix remaining ingredients until well blended in a medium sized bowl. Pour over peaches. Bake 40-45 minutes until edges are light golden brown and toothpick comes out clean. Serve warm. Serves 6-8.
Peach Shortcakes
7 large ripe peaches
3/4 cup plus 2 tablespoons granulated sugar
3 cups flour
1 1/2 tsp. baking soda
3/4 tsp. cream of tartar
1/2 tsp. salt
2 cups sour cream
1 egg
Whipped Topping
Pit and dice 1 large peach and set aside. Pit and thinly slice remaining peaches. In a large bowl toss with 1/2 cup sugar; let stand. Heat oven to 400 degrees. Lightly coat 2 baking sheets with oil or spray.
Sift together flour, soda, cream of tartar, salt and 1/4 cup sugar into large bowl. Beat together sour cream and egg in medium bowl; stir in diced peach. Stir this mixture into flour mixture until just blended. Knead about 6 times in bowl if necessary to blend. Drop batter by 1/2 cups in 12 mounds onto baking sheets, spacing 2-3 inches apart. Sprinkle tops with remaining sugar.
Bake in 400 degree oven 12-15 minutes until golden and a toothpick comes out clean. Cool slightly.
To serve, split warm shortcakes in half. Place bottom of biscuit on plate; top with 1/3 cup peach mixture. Top with whipped cream. Place other biscuit on cream, top with more whipped cream. Garnish with a peach slice. Serves 12.
Baked Fresh Peaches
6 fresh ripe peaches
1/2 cup honey
3 tablespoons lemon juice
Heavy Cream
Preheat oven to 350 degrees. Wash, peel and pit peaches. Cut in half and arrange in a 2 quart casserole. Combine honey and lemon juice with 1 cup water. Pour over peaches. Bake, covered, 30 minutes, or until tender. Serve with cream poured over. 6 servings.
Poached Fresh Peaches
1/4 cup apricot preserves
1 tsp. grated orange peel
3 tablespoons sugar
4 fresh ripe peaches, peeled, halved and pitted
In a medium saucepan, combine preserves, peel and sugar with 1/2 cup water. Cook, stirring, over low heat, until mixture is like a syrup and falls in heavy drop from the spoon-about 5 minutes. Add peaches to syrup. Simmer, uncovered, about 10 minutes or until tender. Refrigerate several hours until well chilled and serve with syrup.
Fresh Peach Breakfast Cake
1/2 cup butter or margarine
1/2 cup sugar
1 tsp. grated orange peel
1/4 tsp. almond extract
2 eggs
3/4 cup all-purpose flour
3 ripe peaches
Topping:
1 cup sour cream
1/4 cup sugar
1 egg white
1/4 teaspoon almond extract
With mixer, beat or whirl butter, sugar, peel and almond extract until blended. Add eggs, one at a time, mixing well. Add flour and beat until mixed. Spread batter into buttered, floured 9-inch cake pan or round casserole dish with lower sides. Peel and slice the peaches. Arrange on batter. Bake at 350 for about 25-30 minutes (until lightly browned and just beginning to pull away from pan sides). Remove from oven. Quickly spoon cream topping (see below) around fruit. Bake 10 minutes longer. Cool on rack at least 30 minutes. Serve warm or cool. To serve, sprinkle lightly with cinnamon sugar. TOPPING: Beat to blend sour cream, sugar, egg white and extract.
Peach Bread
1 can (29-oz.) cling peach slices
3 cups flour
1 Tbsp baking powder
3/4 cup sugar
1/4 tsp salt
1/2 tsp allspice
1/4 cup melted butter
1 egg
1/4 cup sour cream
1/4 cup finely chopped nuts
1/4 cup brown sugar
Preheat oven to 350 F. Drain peaches; save 5 peaches for topping and puree remainder. Into deep bowl mix flour, baking powder, sugar, salt and allspice. Mix together pureed peaches, butter, egg and sour cream. Pour peach mixture into dry ingredients, mixing just until moistened. Pour into greased loaf pan. Mix nuts and brown sugar together; sprinkle over top of dough. Arrange peach slices on top of sugar mixture. Bake at 350° for 50 minutes or until tests done.
Peach Tea Bread
2 1/2 cups flour
1 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1 1/2 cup finely chopped fresh peaches
1 tbsp. lemon juice
1/3 cup oil
1/3 cup milk
2 tsp. vanilla extract
2 large eggs
1/3 cup finely chopped pecans
Heat oven to 350 degrees. Grease 9 x 5 loaf pan. In a large bowl, combine flour, sugar, baking powder, salt and nutmeg. In medium size bowl, combine peaches and lemon juice. In another bowl, combine oil, milk, eggs and vanilla. Add oil mixture to flour mixture and stir just until dry ingredients are moistened. Do not overbeat. Fold in peaches and nuts. Spoon into greased pan. Bake for 55 to 60 minutes or until top is golden brown and center springs back when lightly touched, or test for doneness with a toothpick. Cool in pan on wire rack for 10 minutes. Serve warm.
Be sure to check out these sites for recipes using peaches:
Annie's peach recipes
Alicia's peach recipes
Some wonderful peach recipes from the food blogging community:
White Peach Sangria
1 bottle white wine (Spanish table wine)
3 ounces brandy
2 ounces triple sec
1 cup orange juice
1 cup pineapple juice
2 ounces simple syrup
3 ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water
fresh peaches, oranges and apples, sliced
Mascarpone Ice Cream with Caramelized Peaches, Cinnamon & Honey
2 cups (16 oz.) mascarpone cheese
1 cup milk
1 cup sugar
2 ripe but still very firm peaches
2-3 Tbsp honey (blueberry, lavender or wildflower would be best; I used blueberry)
1-2 tsp cinnamon
2-3 Tbsp vodka (I actually used light rum because I thought it might work somehow. It does. You could also use peach or cinnamon schnapps for an extra kick of either flavor)
To get the instructions, click here
Follow on Twitter
Grilled Peaches
Just in case you were wondering…..grilled peaches may be the best dessert around ( I’m a die hard chocoholic, and even I say that!!). Here in Georgia, we are starting to see an abundance of beautiful Georgia peaches. After a while, even I get tired of drippy sticky peach juice running down my chin. And besides, eating a whole peach isn’t exactly an elegant dessert.
To get the instructions click here
Follow on Twitter
Peach and Yogurt Smoothie
4 peeled and quartered peaches
8 ounces vanilla yogurt
1/2 cup milk
1 rounded tablespoon brown sugar
dash ground nutmeg
Blend in blender while added ice cubes one at a time until thick and smooth. Serves 4.
Layered Fruit and Yogurt
6 cups fresh peaches, strawberries and raspberries
2 cups plain yogurt
6 tablespoons packed light-brown sugar
Wash and dry fruit, then slice. Place a layer of fruit in a glass bowl. Spread one-third of yogurt evenly over fruit. Sprinkle with one-third of the sugar. Repeat layer twice more. Cover and chill for at least one hour or overnight. 6 servings.
Peach Custard
2 cups fresh sliced peaches
1 tablespoon lemon juice
1 tablespoon powdered sugar
1/4 cup margarine, softened
1 cup milk
3 egg whites
3/4 cup baking mix
1 tablespoon vanilla
Heat oven to 375 degrees. Grease 8x8x2 inch square pan. Place peaches in pan and sprinkle with lemon juice then sugar; set aside. Mix remaining ingredients until well blended in a medium sized bowl. Pour over peaches. Bake 40-45 minutes until edges are light golden brown and toothpick comes out clean. Serve warm. Serves 6-8.
Peach Shortcakes
7 large ripe peaches
3/4 cup plus 2 tablespoons granulated sugar
3 cups flour
1 1/2 tsp. baking soda
3/4 tsp. cream of tartar
1/2 tsp. salt
2 cups sour cream
1 egg
Whipped Topping
Pit and dice 1 large peach and set aside. Pit and thinly slice remaining peaches. In a large bowl toss with 1/2 cup sugar; let stand. Heat oven to 400 degrees. Lightly coat 2 baking sheets with oil or spray.
Sift together flour, soda, cream of tartar, salt and 1/4 cup sugar into large bowl. Beat together sour cream and egg in medium bowl; stir in diced peach. Stir this mixture into flour mixture until just blended. Knead about 6 times in bowl if necessary to blend. Drop batter by 1/2 cups in 12 mounds onto baking sheets, spacing 2-3 inches apart. Sprinkle tops with remaining sugar.
Bake in 400 degree oven 12-15 minutes until golden and a toothpick comes out clean. Cool slightly.
To serve, split warm shortcakes in half. Place bottom of biscuit on plate; top with 1/3 cup peach mixture. Top with whipped cream. Place other biscuit on cream, top with more whipped cream. Garnish with a peach slice. Serves 12.
Baked Fresh Peaches
6 fresh ripe peaches
1/2 cup honey
3 tablespoons lemon juice
Heavy Cream
Preheat oven to 350 degrees. Wash, peel and pit peaches. Cut in half and arrange in a 2 quart casserole. Combine honey and lemon juice with 1 cup water. Pour over peaches. Bake, covered, 30 minutes, or until tender. Serve with cream poured over. 6 servings.
Poached Fresh Peaches
1/4 cup apricot preserves
1 tsp. grated orange peel
3 tablespoons sugar
4 fresh ripe peaches, peeled, halved and pitted
In a medium saucepan, combine preserves, peel and sugar with 1/2 cup water. Cook, stirring, over low heat, until mixture is like a syrup and falls in heavy drop from the spoon-about 5 minutes. Add peaches to syrup. Simmer, uncovered, about 10 minutes or until tender. Refrigerate several hours until well chilled and serve with syrup.
Fresh Peach Breakfast Cake
1/2 cup butter or margarine
1/2 cup sugar
1 tsp. grated orange peel
1/4 tsp. almond extract
2 eggs
3/4 cup all-purpose flour
3 ripe peaches
Topping:
1 cup sour cream
1/4 cup sugar
1 egg white
1/4 teaspoon almond extract
With mixer, beat or whirl butter, sugar, peel and almond extract until blended. Add eggs, one at a time, mixing well. Add flour and beat until mixed. Spread batter into buttered, floured 9-inch cake pan or round casserole dish with lower sides. Peel and slice the peaches. Arrange on batter. Bake at 350 for about 25-30 minutes (until lightly browned and just beginning to pull away from pan sides). Remove from oven. Quickly spoon cream topping (see below) around fruit. Bake 10 minutes longer. Cool on rack at least 30 minutes. Serve warm or cool. To serve, sprinkle lightly with cinnamon sugar. TOPPING: Beat to blend sour cream, sugar, egg white and extract.
Peach Bread
1 can (29-oz.) cling peach slices
3 cups flour
1 Tbsp baking powder
3/4 cup sugar
1/4 tsp salt
1/2 tsp allspice
1/4 cup melted butter
1 egg
1/4 cup sour cream
1/4 cup finely chopped nuts
1/4 cup brown sugar
Preheat oven to 350 F. Drain peaches; save 5 peaches for topping and puree remainder. Into deep bowl mix flour, baking powder, sugar, salt and allspice. Mix together pureed peaches, butter, egg and sour cream. Pour peach mixture into dry ingredients, mixing just until moistened. Pour into greased loaf pan. Mix nuts and brown sugar together; sprinkle over top of dough. Arrange peach slices on top of sugar mixture. Bake at 350° for 50 minutes or until tests done.
Peach Tea Bread
2 1/2 cups flour
1 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1 1/2 cup finely chopped fresh peaches
1 tbsp. lemon juice
1/3 cup oil
1/3 cup milk
2 tsp. vanilla extract
2 large eggs
1/3 cup finely chopped pecans
Heat oven to 350 degrees. Grease 9 x 5 loaf pan. In a large bowl, combine flour, sugar, baking powder, salt and nutmeg. In medium size bowl, combine peaches and lemon juice. In another bowl, combine oil, milk, eggs and vanilla. Add oil mixture to flour mixture and stir just until dry ingredients are moistened. Do not overbeat. Fold in peaches and nuts. Spoon into greased pan. Bake for 55 to 60 minutes or until top is golden brown and center springs back when lightly touched, or test for doneness with a toothpick. Cool in pan on wire rack for 10 minutes. Serve warm.
Be sure to check out these sites for recipes using peaches:
Annie's peach recipes
Alicia's peach recipes
Some wonderful peach recipes from the food blogging community:
White Peach Sangria1 bottle white wine (Spanish table wine)
3 ounces brandy
2 ounces triple sec
1 cup orange juice
1 cup pineapple juice
2 ounces simple syrup
3 ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water
fresh peaches, oranges and apples, sliced
Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.
Mascarpone Ice Cream with Caramelized Peaches, Cinnamon & Honey2 cups (16 oz.) mascarpone cheese
1 cup milk
1 cup sugar
2 ripe but still very firm peaches
2-3 Tbsp honey (blueberry, lavender or wildflower would be best; I used blueberry)
1-2 tsp cinnamon
2-3 Tbsp vodka (I actually used light rum because I thought it might work somehow. It does. You could also use peach or cinnamon schnapps for an extra kick of either flavor)
To get the instructions, click here
Follow on Twitter
Grilled PeachesJust in case you were wondering…..grilled peaches may be the best dessert around ( I’m a die hard chocoholic, and even I say that!!). Here in Georgia, we are starting to see an abundance of beautiful Georgia peaches. After a while, even I get tired of drippy sticky peach juice running down my chin. And besides, eating a whole peach isn’t exactly an elegant dessert.
To get the instructions click here
Follow on Twitter
Sweet Grilled Peaches with Vanilla Bean Mascarpone and Walnut Sugar1 stick unsalted butter
1/2 cup honey
1 1/2 vanilla beans, divided
10 ounces mascarpone cheese
1/4 cup honey
1/2 vanilla bean
4 ripe white peaches, rinsed and blotted dry
1/2 cup finely ground walnuts
6 tablespoons coarse white sanding sugar
To get the instructions click here
Follow on Twitter
Donut Peach GalettePie Crust:
1 1/4 c flour
dash of salt
1 stick butter
2 1/2 T ice water
Saturn or Donut Peach
Ginger Spice Cookie crumbs (recipe for cookies available on blog as well)
To get the instructions click here
Follow on Twitter
Buttermilk Peach Ice Cream2 cups heavy cream
1 1/2 - 2 cups buttermilk
2 pounds (about 6) whole peaches, peeled and sliced,
or 2 cups peaches, frozen or canned
3/4 - 1 cup of sugar
1 - can sweetened condensed milk
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 Tablespoons of lemon juice
To get the instructions click here
Follow on Twitter
Peach GaletteDough:
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup coarse cornmeal
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1/3 cup fat-free buttermilk
Peach Filling:
4 cups thinly sliced peaches (about 4 large)
1/2 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
3 tablespoons cornstarch
1 egg white
1 tablespoon fat-free milk
1 tablespoon turbinado sugar
To get the instructions click here
Follow on Twitter
Georgia Cheesecake Pie1 9-inch single crust pie crust-unbaked
5 large very-ripe peaches, pitted and sliced thinly - peeling is optional
1 pound cream cheese - softened
1 c granulated sugar
3 egg whites
1 t. vanilla
2 T. flour
To get the instructions click here
Follow on Twitter
Peach Yogurt Soup2 lbs ripe peaches, peeled
2 cups peach nectar (Looza is a good brand)
2 tablespoons Meyer lemon simple syrup
1 1/2 cups 0% Greek yogurt
1/2 cup Rose or Riesling wine
1/8 teaspoon ground ginger
Fresh blueberries and fresh mint leaves for garnish
To get the instructions click here
Peach Cobbler6 perfect peaches, peeled and sliced into thin wedges
1/4 cup brown sugar
sprinkle cinammon
sprinkle nutmeg
1 tsp lemon juice
1 tbsp cornstarch
Combine in a 8X8" baking dish and bake at 425 for 10 minutes. Meanwhile, prepare the topping:
1 cup flour
1/4 cup brown sugar
1/4 cup white sugar
3/4 stick butter
1 tsp salt
1 tsp baking powder
1/4 buttermilk
To get the instructions click here
Posts
Hi, There!
ReplyDeleteThe Peach Sangria sounds fabulous! I've linked it to my blog today. Take a look, if you like:
http://anastasiassecretgarden.blogspot.com
Enjoy the rest of July! :)
Stacey (Rose Whisperer)
Thanks for all of those. Peaches are one of my all time fav fruits!
ReplyDeleteAli
I wanted to make your peach custard but wasn't sure what baking mix is...is it like bisquick or is it like the bird's eye custard powder? Thanks so much the recipes sound good
ReplyDelete