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Peach Chutney Preserves

Peach Chutney Preserves Recipe
Submitted By: Unkown

4 cups peeled, pitted, & finely chopped peaches
3/4 cut cider vinegar
1 cup raisins
1/3 cup chopped onion
1/8 cup chopped gingerroot
1 tablespoon salt
1 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
7 1/2 cup sugar
1 bottle liquid fruit pectin

Put the peaches in a large kettle and add the vinegar, lemon juice, raisins, onion, gingerroot, salt and spices. Add the sugar and mix thoroughly. Place over high heat and bring to a rolling boil, stirring occasionally. Boil hard one minute, stirring constantly. Remove from head and stir in pectin immediately. Skim off the foam with a metal spoon and stir and skim for five minutes to cool slightly and prevent floating fruit. Ladle into hot sterilized glasses and cover with melted paraffin wax. Store in a cool, dark, dry place.

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Peach Chutney #2

Peach Chutney #2 Recipe
Source: Best of Gourmet Magazine

1 firm-ripe peach
1/4 cup golden raisins, chopped fine
1 fresh serrano or jalapeno chili, seed and chopped fine (use rubber gloves)
1 tablespoon finely chopped peeled fresh gingerroots
1 1/2 teaspoon finely chopped shallot
1/4 teaspoon ground cumin
1 tablespoon sugar
1 tablespoon fresh orange juice
1 teaspoon fresh lemon juice

Halve and pit peach and cut into 1/8 inch dice. In a bowl combine peach, raisin, chili, gingerroot, shallot, and cumin. Chill chutney, covered for at least 1 hour and up to 2. About 1 hour before serving, stir in remaining ingredients and salt and pepper to taste. Serve chutney at room temperature. Makes about 1 1/2 cups.

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Peach Chutney #1

Peach Chutney #1 Recipe
Submitted By: Joycelyn Winnecke, South Bend Tribune

1 cup chopped onion
1 teaspoon vegetable oil
6 peaches, peeled, pitted & chopped
2/3 cup sugar
1/4 cup fresh lemon juice
1 cinnamon stick
1/8 teaspoon ground cloves
1 bay leaf
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger

In a heavy-bottomed, medium saucepan, saute the onions in the oil until soft. Add remaining ingredients. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes. Remove the cinnamon stick and bay leaf. Boil, uncovered, until excess liquid is cooked off and the chutney thickens, about 5 minutes. Store in a glass jar in the refrigerator for up to one month. Makes 2 cups.

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Cream Puffs

Cream Puffs Recipe
Submitted By: Wanda Zurek

Puffs:
1 cup water
1 stick butter
1 cup flour
4 eggs

Filling:

1 box instant vanilla pudding
2 cups milk
1/2 cup whipping cream
peach slices

In pan, boil water until butter is melted, add flour and stir til dough leaves sides of pan. Remove from heat, beat in one egg at a time, stir only til eggs are well combined. Bake for 40 minutes at 400 degrees. Cool, make filling. Beat whipped cream and combine with pudding and milk. When cool, fill puffs with a heaping tablespoon of filling. Place 2 – 3 slices of peaches in each puff. Sprinkle with confectioner’s sugar.

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Old Fashioned Sour Cream Peach Pie

Old Fashioned Sour Cream Peach Pie Recipe
Submitted By: Mary Wendzel

Filling:
1 cup sour cream 2 Tbsp. flour
1 tsp. vanilla 3/4 cup sugar
1 egg 2 1/2 cup sliced peaches
1 pastry pie crust (recipe below)

Topping:

1/2 cup brown sugar 1/4 cup margarine
1/3 cup flour

Crust:

2 cups flour 1 tsp. salt
2/3 cup crisco (butter flavor) 5 or 6 Tbsp. cold water

Cut shortening into flour and salt with pastry blender until size of small peas. Sprinkle cold water by the tablespoon until mixture holds together. Divide dough in 2 balls, roll on lightly flour-dusted cloth about 1/8 inch thick. Makes one double crust pie.

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Wigwam Peach Pie

Wigwam Peach Pie Recipe
Submitted By: Scott Stanton

5 cups peaches, peeled and sliced
1 cup sugar
3 Tbsp. flour
1/2 tsp. cinnamon
pie crust butter

Combine sugar, flour and cinnamon. Add to peaches. Place peach mixture in a 9 inch pie crust. Dot with butter and place pie crust top over peaches. Bake at 400 degrees for 45 to 50 minutes. Best served warm with ice cream.

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Farm Peach Pan Pie

Farm Peach Pan Pie Recipe
Submitted By: Nancy Perry

Egg yolk pastry:
5 cups flour
4 tsp. sugar
1/2 tsp. salt
1/2 tsp. baking powder
1 1/2 cup shortening
2 egg yolks, slightly beaten
3/4 cup cold water

Filling:

5 lbs. peaches, peeled and thinly sliced
4 tsp. lemon juice
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
Milk/additional sugar

In a bowl, combine flour, sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Combine yolks and cold water, then sprinkle over dry ingredients, toss with fork. If needed add additional water, one tablespoon at a time, until mixture can be formed into a ball. Divide dough in half on a lightly floured surface, roll half of dough to fit a 15 x 10 x 1 baking pan. Sprinkle peaches with lemon juice, arrange half of them over dough. Combine the sugars, cinnamon, nutmeg and salt. Sprinkle half over peaches. Top with remaining peaches, sprinkle with remaining sugar mixture. Roll remaining pastry to fit pan. Place on top of filling and seal edges. Brush with milk and sprinkle with sugar. Cut vents in top pastry. Bake at 400 degrees for 50 minutes or until crust is golden brown and filling is bubbly. Makes 18-24 servings.

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Navajo Peach Apple Crisp

Navajo Peach Apple Crisp Recipe
Submitted By: Kathleen Parrent

Filling:

4 2/3 cup sliced peeled fresh/frozen peaches
1/2 cup honey
3 1/2 cup sliced peeled granny smith apples
2 Tbsp. peach brandy or brandy
1 Tbsp. vanilla
1/2 tsp. cinnamon

Topping:

1 cup all purpose flour
1/2 cup brown sugar
1/4 cup salt
6 Tbsp. butter/margarine
4 Tbsp. pine nuts

Combine filling ingredients. Spray 9 x 13 inch pan with cooking spray then place filling mixture in pan. Combine flour, brown sugar, and salt in small bowl. Cut in margarine until mixture resembles coarse meal. Stir in pine nuts. Sprinkle over peach mixture. Bake at 375 degrees for 30 minutes or until lightly browned and bubbly. Serves 12.

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Dreamy Peach Pie

Dreamy Peach Pie Recipe
Submitted By: Marilyn Nemethy

1 2/3 cups pretzel crumbs
6 Tbsp. (3/4 stick) unsalted butter at room temp
1/4 cup water
1 1/4 cups peaches
1 envelope unflavored gelatin
4 oz fat free or light cream cheese at room temp
1 cup heavy cream
1/4 cup confectioners sugar

1.) Knead together crumbs and butter in plastic food storage bag. Press over bottom and sides of 9 inch pie plate. Chill in refrigerator.
2.) Boil the water in a small saucepan. Remove from heat. Sprinkle gelatin over top. Let stand 5 minutes to soften, stir to dissolve.
3.) Reserve some peaches for garnish, transfer rest to processor. Process until coarsely chopped. Add sugar and cream cheese, blend then transfer to a large bowl.
4.) Beat heavy cream and confectioners sugar in medium bowl until soft peaks form. Set aside 1/3 cup whipped cream, fold remainder into peach mixture. Stir in gelatin mixture. Spread in pretzel shell.
5.) Dollop reserved whipping cream on top. Garnish with reserved peaches. Chill 1 1/4 hours. Serves 8.

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Peach Cobbler Cake

Peach Cobbler Cake Recpie
Submitted By: Dessie Kennedy

2 large cans peaches
1 stick margarine, melted
3 1/2 Tbsp. flour
1 cup quick oats
1 Tbsp. cinnamon or to taste
1/2 tsp. nutmeg
1/2 tsp. vanilla
1 cup sugar
3/4 cup brown sugar
1/2 box white cake mix

Melt margarine. Pour peaches in 13 x 9 inch pan. Add flour, stir until dissolved. Add the vanilla, cinnamon, nutmeg and sugars, mix well. Add melted margarine, mix well. Add the cake mix by sprinkling over the top. Press cake mix down into the juice mix. Bake at 350 degrees for 45 minutes or until golden brown.

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