Just Peachy

I should have an easier time convincing my readers this week that a peach is a fruit. Some of you shared your dismay over last week’s revelation that the watermelon is considered a vegetable. I tend to agree with you, but I was just going by what the experts say. I will not try to make you believe anything else about the fuzzy little peach other than it is a favorite summertime treat coming to us mainly from South Carolina and Georgia, two of the nation’s leading peach producers. We have enjoyed samples from a friend’s field in Kernersville as well as those Doug Clawson brings up from SC for his roadside stand in Perkinsville. Get your’s today and enjoy!

Diabetic’s Peach Raisin Tart

1 cup raisins
1/3 cup Splenda
2 Tbsp. flour
½ tsp. cinnamon
¼ tsp. salt
1 bag (16-ounce) frozen, unsweetened peaches, thawed
1 Tbsp. lemon juice
1 (9-inch) unbaked pie shell

Preheat oven to 425°. Combine raisins, Splenda, flour, cinnamon, and salt.

Combine peaches and lemon juice. Toss peaches with raisins/flour mixture.

Put peach mixture in middle of pie shell. Fold edges toward center of pie and crimp together.

Bake for 10 minutes. Reduce heat to 350° and bake 20-25 minutes more until crust is golden brown.

Easy Peach Pie

8 oz. cream cheese
¾ cup sifted confectioner’s sugar
¼ tsp. almond extract
¾ cup whipping cream, whipped
2 cups sliced peaches, drained
1 (9") graham cracker crust

Combine first 3 ingredients. Beat until smooth. Fold in whipped cream and
gently stir in peaches. Pour filling into graham cracker crust. Chill well.

Peach Bread

3 cups fresh peaches
6 Tbs. sugar
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
¼ tsp salt
1 tsp ground cinnamon
1 ½ cup sugar
½ cup shortening
2 eggs
1 cup pecans; finely chopped
1 tsp vanilla extract

Puree peaches with 6 Tbs. sugar. (should yield 2 ¼ cups) Combine the five following dry ingredients. Set aside. Combine 1 ½ c. sugar and shortening - cream together. Add eggs and mix. Add puree and dry ingredients Mix until moist. Stir in nuts and vanilla. Spoon into two well greased loaf pans. Bake at 325 for 1 hour. Cool in pan. Turn out on rack and cool completely.

Peach Dessert

1 cup coconut (flaked)
1 lg. can peaches
1 box yellow cake mix
1 stick butter or margarine, melted
1 cup broken pecans

Put peaches with juice in large cake pan. Sprinkle cake mix over top of peaches. Drizzle butter over cake mix. Sprinkle 1 cup flaked coconut and 1 cup broken pecans on top of cake.

Bake at 350 degrees for 1 hour. Serve with whipped cream or ice cream.

Easy Fried Peach Pies

2 pkgs. frozen peaches
1 ½ cups sugar
3 or 4 cans canned biscuits

Place peaches in large pot over low heat and thaw. Add sugar and cook until mixture thickens. Set aside to cool. Open a can of biscuits and on floured board roll each biscuit out into a circle. Place a spoonful of peaches on 1 side of biscuit; fold in half and crimp closed. In a large skillet with a small amount of cooking oil in it over medium heat, brown pies on both sides. Drain on paper towels. Great hot or cold!

Peach Bread Pudding

1 can sweetened condensed milk
½ cup milk
½ cup butter or margarine
Pinch of cinnamon
1 ½ cups Bisquick
1 tsp. vanilla extract
1 (15 ounce) can peaches

Preheat oven to 350 degrees F. Melt butter, set aside.

Drain peaches; reserve juice. Grease a 13 x 9-inch baking pan. Place drained peaches in pan. Pour can of sweetened condensed milk over peaches. Combine baking mix, cinnamon, vanilla extract, milk and saved juice in a bowl. Pour over peaches and sweetened condensed milk. Add melted butter. Stir only three times. Bake for 15 minutes and score; continue baking for a total of 20 to 25 minutes or until golden brown.

 

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.