Low-fat Peach Pound Cake

Bake @ 350
Vegetable cooking spray
1 t. vanilla
1/3 C. oil 
1 t. lemon extract
1/2 C. plain, lowfat yogurt
3 C. flour, divided
1 1/2 C. sugar, divided
1 1/2 t. baking powder
3 eggs 
1/2 t. salt
2 egg whites, beaten until foamy
2 C. chopped peaches

Spray a 10" tube pan or two 5 x 10" glass loaf pans with cooking spray. Combine oil and yogurt; gradually add remaining sugar, beating well. Add whole eggs, one at a time, beating well after each addition. Fold in beaten egg whites. Add vanilla and lemon extract. Combine 2, 3/4 cups flour, baking powder and salt. Gradually add to yogurt mixture; do not over-beat. Dredge peaches with remaining 1/4 cup flour and fold into batter. Pour batter into prepared pan or pans. Bake for 1 hour and 10 minutes. Remove from pan and cool completely. Slice and serve.

 

Back to Recipe Categories

Piquant Peach Salsa

2 C. peeled, sliced peaches, coarsely chopped
3/4 C. chopped red, yellow or green bell peppers or a combination of two or more.
1/4 C. peeled, seeded and chopped cucumber
1/4 C. sliced green onion, white only
1-2 jalapeno peppers, seeded and finely chopped
2 T. honey

Mix and Enjoy! A wonderful addition to grilled chicken or fish.

 

Back to Recipe Categories

 

Peach Crisp

Bake @ 375
1/2 t. fresh grated orange zest
2 T. fresh orange juice
1 T. plus 1 t. sugar
1 t. cornstarch
4 C. peeled and sliced fresh peaches
Vegetable cooking spray
1/2 C. frimly packed light brown sugar
1/2 C. all-purpose flour
1/2 C. rolled oats
1/2 t. ground nutmeg
1/4 t. salt
4 T. cold, unsalted butter, cut into bits

In a small bowl, combine zest, orange juice, sugar and cornstarch; mix well. Add peaches and stir to coat with mixture. Spoon into shallow 1 qt. baking dish coated with cooking spray. In a small bowl, combine remaining ingredients, stirring until mixture resembles course meal. Sprinkle evenly over peach mixture. Bake for 20-25 minutes or until peaches are bubbling around the edge of the dish and the top is golden. Let cool slightly before serving. Serves 6

 

Back to Recipe Categories

 

Zesty Peach Salsa

2 ripe medium peaches, peeled and chopped
2 ripe medium tomatoes, chopped
1 small fennel bulb; trimmed, cored and chopped
1/3 C. finely chopped red onion
3 T. olive oil
1 T. fresh lemon juice
1/2 t. fennel seeds, crushed
1/2 t. salt
1/8-1/4 t. ground red pepper (cayenne)

In a medium bowl, stir all ingredients. Cover and refrigerate if not serving right away. Makes 3, 1/2 cups. A wonderful addition to fried rabbit or chicken

 

Back to Recipe Categories

Ginger-Peach Skillet Jam

1 lb. ripe peaches (about 3 med.) peeled and mashed
2 T. powdered fruit pectin
1/2 t. butter
1 C. sugar
2 t. fresh lemon juice
1/2 t. minced, peeled fresh ginger

In a 12 in. skillet, heat peaches, pectin and butter over medium-high heat, stirring constantly, until mixture is hot and bubbly. Stir in sugar, lemon juice and ginger. Heat to boiling and boil for 1 minute. Remove from heat. Pour hot jam into two 1/2 pint jars with tightfitting lids. Cover and refrigerate until jam is set and cold, about 4 hours. Store jam in refrigerator and use within 3 weeks. Makes about 2 cups

 

Back to Recipe Categories

Hazelnut Peach Muffins

Bake @ 400
1 7/8 C. all-purpose flour 2 eggs
1/2 C. sugar 1 C. buttermilk
1 T. baking powder 1 peach chopped
1/4 C. hazelnuts, ground

Sift flour, sugar and baking powder. Stir in ground hazelnuts. In a small bowl combine eggs, and buttermilk; beat slightly. Stir in chopped peach. Pour liquid ingredients into center of dry ingredients; stir just enough to moisten flour mixture. Batter will be slightly lumpy. Fill greased muffin cups 2/3 full. Bake for 20 min. Makes 12 muffins.

 

Back to Recipe Categories

Peach-Apricot Cobbler

Bake @ 400

Filling:
1/2 C. sugar 1 T. butter
2 T. cornstarch 1/2 t. ground cinnamon
2 lbs. peeled, sliced peaches 1/4 t. ground nutmeg
12 oz. peeled, sliced apricots 1/2 C. orange juice

Topping:
1/2 C. flour 1/4 t. salt
1/2 C. sugar 2 T. butter, softened
3/4 t. baking powder 1 large egg
1/4 t. salt

Garnish:
1/2 C. heavy cream
2 T. honey at room temperature
1/2 t. ground cinnamon

In a medium saucepan, mix together sugar, cornstarch and orange juice. Cook over medium heat, stirring constantly, until mixture boils and thickens ( 2 min.). Remove from heat. Stir in butter, cinnamon and nutmeg. Add peaches and apricots. Spoon fruit mixture into a 1, 1/2 qt. casserole dish. 

For topping: Mix together flour, sugar, baking powder, salt, butter and egg. Spoon topping over fruit mixture. Bake cobbler until topping is lightly golden, 30 min. Transfer dish to a wire rack to cool slightly. Garnish: beat together cream, honey and cinnamon at medium speed until soft peaks form. Serve warm, topped with spiced whipped cream.

 

Back to Recipe Categories

 

Grilled Peaches with Sweetened Sour Cream

4 peaches, halved and pitted
2 T. melted unsalted butter
1/2 C. sour cream
1 T. light brown sugar
1 C. crushed amaretti cookies
Heat a grill to medium-low. Brush both sides of the peaches with butter. Place peaches on grill and cook until charred and softened, 4-5 minutes per side. Set aside.
In a small bowl, whisk together the sour cream and brown sugar. Spoon mixture over peaches and sprinkle with crushed cookies. Serves 4.

 

Back to Recipe Categories

Peach Ice Cream

1 egg
1 C. (1/2 pint) dairy sour cream
1 C. (1/2 pint) whipping cream
1 C, sugar
2 T. fresh lemon juice
1/2 tsp. pure vanilla extract
2 C. diced fresh peaches (about 4 or 5)
Turn freezer control to coldest setting. Beat egg in a large bowl. Blend in remaining ingredients. Pour into a 9 in. square baking dish or 2 ice trays and freeze. When ice crystals begin to form, turn into a large bowl and beat with electric mixer to consistency of soft mush. Return to dish or trays and freeze. Repeat 2 or 3 times for best texture. Makes 6-8 servings.

 

Back to Recipe Categories

 

Crunchy Peach Pie Crumb Topping

3/4 C. finely crushed vanilla wafers (about 20)
1/2 C. chopped almonds
3 T. melted butter
*mix above ingredients and set asideFilling:
2 Eggs
1 T. fresh lemon juice
1/4 C. sugar
3 to 4 lbs. peaches, peeled, pitted and cut into slicesPastry:
1,1/4 C. all-purpose flour
1/4 tsp. salt
1/3 C. shortening
3 to 4 T. cold water
To make pastry: In a bowl, stir together flour and salt. Cut in shortening till pieces are the size of small peas.
Sprinkle 1 T. of water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. roll dough from center to edges, forming a circle about 12 in. in diameter.
Place dough into 9 in. pie plate and trim around edges. Line the bottom of a pastry-lined pie plate with a double thickness of foil. Bake in a 450� oven for 5 minutes. Remove foil and bake for 5 minutes more. Beat together eggs and lemon juice; stir in sugar. Fold fruit into egg mixture. Transfer fruit mixture to the partially baked pastry shell. Sprinkle with wafer topping. Cover edge with foil. Reduce oven temperature to 375�. Bake for 20 minutes. Remove foil; bake for 15-20 minutes more or till set. Cool on a wire rack. Serve warm with whipped topping or ice cream. To store, cover and chill.
Serves 8.

With remaining dough, roll out and cut into leaf or star shapes. Sprinkle with cinnamon and sugar and bake in oven until golden. Makes a great treat while waiting for your dessert to finish cooking.

 

Back to Recipe Categories

 

Brown Sugar & Molasses Peach Cobbler

1/4 C. unsalted butter
1,1/2 C. all-purpose flour
1 C. firmly packed brown sugar
1 T. baking powder
1/2 tsp. salt
1/4 tsp. ground cinnamon
1,1/2 C. milk
1/3 C. dark molasses
2 eggs, beaten
2 tsp. pure vanilla extract
1 C. chopped pecans
6-8 ripe peaches, peeled and sliced
Preheat oven to 350. Put the butter in an 8 by 12 in. baking dish and place in the oven to melt.
In a large bowl, stir together the flour, brown sugar, baking powder, salt and cinnamon. In a bowl, whisk together the milk, molasses, eggs and vanilla. Stir the milk mixture into the flour mixture until well blended. Stir in the pecans. Remove the hot baking dish containing the melted butter from the oven and pour the batter into it. Evenly spoon the sliced peaches with any juices over the batter.
Return the dish to oven and bake until the batter is browned and has risen around the fruit, 40-45 min. Transfer to a rack to cool for 30 minutes, then serve warm directly from the dish.

 

Back to Recipe Categories

Peach Melba

Slice pound cake into 8 slices and place in individual sherbet dishes. Peel fresh peaches and place on top of cake. Pour raspberry syrup over fruit and top with slivered almonds.

 

Back to Recipe Categories

 

Peach-Apricot Cobbler

Bake @ 400
Filling:
1/2 C. sugar 1 T. butter
2 T. cornstarch 1/2 t. ground cinnamon
2 lbs. peeled, sliced peaches 1/4 t. ground nutmeg
12 oz. peeled, sliced apricots 1/2 C. orange juice

Topping:
1/2 C. flour 1/4 t. salt
1/2 C. sugar 2 T. butter, softened
3/4 t. baking powder 1 large egg

Garnish:
1/2 C. heavy cream
2 T. honey at room temperature
1/2 t. ground cinnamon
In a medium saucepan, mix together sugar, cornstarch and orange juice. Cook over medium heat, stirring constantly, until mixture boils and thickens ( 2 min.). Remove from heat.
Stir in butter, cinnamon and nutmeg. Add peaches and apricots. Spoon fruit mixture into a 1, 1/2 qt. casserole dish.For topping: Mix together flour, sugar, baking powder, salt, butter and egg. Spoon topping over fruit mixture. Bake cobbler until topping is lightly golden, 30 min. Transfer dish to a wire rack to cool slightly.Garnish: beat together cream, honey and cinnamon at medium speed until soft peaks form.

 

Back to Recipe Categories

 

Spiced Peach & Raspberry Sauce

1,3/4 lb. peaches, peeled, halved, pitted & sliced
1 T. fresh lemon juice
1/4 C. peach preserves, melted
1/4 C. sugar
1/2 tsp. ground cardamom
2,1/2 pints fresh raspberries
Toss peaches with lemon juice in medium bowl. Add preserves, sugar and cardamom and toss. Let stand 10 minutes to allow flavors to blend. Add raspberries and toss gently.
(Can be made 4 hours ahead; Cover and refrigerate.)
Serve over any type of dessert, hot or cold, in a parfait or on your morning oatmeal.

 

Back to Recipe Categories

 

Peaches... wisdom to cling to!

"Cling-free" means the flesh of the peach comes free from the pit. " Cling-stone" means the flesh clings onto the pit. Usually this variety has a sweeter, richer flavor than the cling-free varieties. 

Ripen: To ripen hard peaches for baking or jam making, place in a closed paper bag at room temperature for a few days; adding an apple of banana will speed up the process. 

Preserve: After a peach is cut, the flesh will quickly darken. Preserve its color by squeezing on fresh lemon or lime juice. 

How to peel a peach....
1. Submerge fruit in boiling water for 20-30 seconds
2. Plunge into cold water - just long enough to stop any cooking.
3. Slip the skin off with your finger tips or the tip of a pairing knife

 

Back to Recipe Categories

Copyright © 2017 Pumpkin Patch, Inc. All rights reserved.