Peach-y ideas

Val.inddSOUR CREAM PEACH

MUFFINS

2 eggs

1/2 c. melted butter

1 c. sugar

1 c. sour cream

2 c. flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 c. fresh peaches, coarsely chopped

Mix together eggs, butter, sugar and sour cream. Sift together dry ingredients and add peaches. Fold peaches and flour mixture into egg mixture just until blended. Line muffin tin with paper liners, spoon in mixture. Bake in preheated 350° oven for 20-25 minutes or until tests done. Sprinkle with sugar if desired. Makes one dozen.

 

GLAZED CHICKEN BREASTS

1/3 c. orange juice

1 tsp. cornstarch

4 skinless, boneless chicken breast halves

1/4 tsp. salt

1/8 tsp. pepper

1 tsp. olive oil

1 clove garlic, minced

1/4 c. spreadable fruit (peach)

1 tsp. sugar

2 c. fresh or frozen peach slices

In small bowl combine orange juice and cornstarch; blend well. Set aside. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Sprinkle both sides of chicken breast halves with salt and pepper; place in hot skillet. Cook twp – three minutes on each side or until lightly browned. Remove chicken from skillet; cover to keep warm. Reduce heat to medium. Add oil and garlic to same skillet; heat 15 seconds – do not burn. Remove skillet from heat; add cornstarch mixture and spreadable fruit. Return skillet to heat; blend well. Return chicken to skillet; add peaches and sugar. Reduce heat; cover and simmer 14-18 minutes or until chicken is fork-tender and juices run clear. Serve sauce over chicken. Four servings.

 

STUFFED PEACH HALVES

4 medium peaches, peeled, halved and seeded

1 Tbsp. lemon juice

2 Tbsp. raisins

2 Tbsp. unsweetened flaked coconut, toasted

1/2 tsp. grated lemon rind

2 tsp. honey

1/2 tsp. ground cinnamon

1 tsp. vanilla extract

2 Tbsp. vanilla low-fat yogurt

Coat peach halves with lemon juice and set aside. Combine remaining ingredients; stir well. Spoon mixture into cavity of each peach half. Chill. Eight servings.

 

PEACH MELBA CRUMBLE

3/4 c. quick-cooking oats, uncooked

3/4 c. light brown sugar, divided

1/2 tsp. ground cinnamon

1 c. fresh raspberries

1/4 c. butter, cut up

2 Tbsp. all-purpose flour

8 fresh peaches, pitted and thinly sliced

In medium bowl mix together oats, 1/4 cup brown sugar, cinnamon and butter; set aside. In large bowl combine peaches, raspberries, remaining brown sugar and flour; toss gently until evenly coated. Spoon into 8-inch square baking pan coated with cooking spray. Sprinkle with crumb mixture. Bake 30-35 minutes in 375° oven, or until crumbs are golden and peaches are bubbly. Top off with vanilla ice cream or whipped topping. Serves six.

 

PEACHY BABY BACK RIBS

4 lbs. beef baby back ribs, about 2 full racks

1/3 c. honey mustard

3 Tbsp. peanut oil

3 Tbsp. peach preserves

3 Tbsp. lemon juice

2 cloves minced garlic

Salt and pepper to taste

Mix all ingredients but ribs together. Marinate ribs in sauce for 30 minutes to an hour. Prepare grill for indirect grilling. When grill is hot place ribs on grill and cook for about 20 minutes per side.

 

PEACH BLUEBERRY PIE

1/2 c. granulated sugar 3 Tbsp. flour

1/4 c. brown sugar, firmly packed 1/8 tsp. salt

1/4 – 1/2 tsp. cinnamon 1 Tbsp. lemon juice

2 1/2 c. peeled, sliced 2 c. fresh blueberries fresh peaches 2 Tbsp. butter or margarine

Pastry for 2-crust pie

Combine sugars, flour, cinnamon and salt. Spread two cups boueberries in pastry-lined pan. Sprinkle with half the sugar/flour mixture and half the lemon juice. Top with fresh peaches. Sprinkle with remaining sugar/flour mixture and lemon juice. Cover with top crust, make vents. Bake at 425° about 35-45 minutes or until juices start to bubble in vents and crust is golden. Serve slightly warm with ice cream if desired.

 

OLD FASHIONED BREAD & BUTTER PICKLES

4 qts. medium-sized cucumbers, sliced

1 1/2 c. sliced small white onions

1/3 c. salt

2 large garlic cloves

2 qts. ice, crushed or cubes

4 1/2 c. sugar

1 1/2 tsp. turmeric

1 1/2 tsp. celery seed

2 Tbsp. mustard seed

3 c. white vinegar

Scrub cucumbers thoroughly with vegetable brush. Drain on rack. Slice unpeeled cucumbers into 1/8-inch x 1/4-inch slices. Discard ends. Add onions and garlic. Add salt and mix thoroughly. Cover with crushed ice or ice cubes and let stand three hours. Drain thoroughly. Remove garlic cloves. Sterilize seven pint-sized canning jars. Combine sugar, spices and vinegar. Heat to just boiling. Add drained cucumber and onion slices and heat five minutes. Pack hot cucumbers loosely into hot jars and cover with hot liquid to 1/2-inch from top. Remove air bubbles. Wipe jar rims. Adjust lids. Process 10 minutes in boilingwater bath. Note: Sugar may be reduced to four cups if a less sweet pickle is desired.

 

THREE-MONTH CUCUMBER SALAD

9 c. sliced (1/8”) cucumbers

1 c. chopped onion

1 c. chopped green pepper

1 c. chopped celery

1 1/2 Tbsp. salt

Dressing:

2 c. sugar

1 c. cider vinegar

1 tsp. celery seed

1 tsp. mustard seed

Combine all ingredients. Let sit 30 minutes at room temperature. Pour dressing over salad; stir thoroughly. Refrigerate.

 

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