PEACH FRITTERS

https://bunnyswarmoven.net/2013/08/delicious-fresh-peach-fritters

Yum! Yum!  These were such a fun treat!  Don't taste as good the next day.

Peach Fritters

Ingredients

• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 TBLs sugar
• 1/2 tsp cinnamon
• 2 eggs
• 1/3 cup milk
• 1 tablespoon melted butter
• 1-1/4 cups diced peaches I used 2 fresh peaches which came to a little over 1 1/4 cups of peaches
• granulated sugar in flat-sided bowl or a powdered sugar glaze
• oil for fryer or deep frying pan
• Powdered Sugar Glaze
• 1 cup powdered sugar
• milk enough to make a drizzling consistency.
• Whisk the milk and confectioners sugar together until the desired drizzling consistency.

Instructions

1. Using a whisk, combine flour, salt, sugar, cinnamon and baking powder. Whisk in eggs, milk and butter. Fold in peaches.
2. Heat oil in fryer or pan to 375 degrees F. With long handled ladle, ladle about 1/4 -1/2 cup batter into hot oil. The batter will sink at first and then rise. Cook for about 2 - 3 minutes, depending on size of fritters. Remove fritters from oil with long-handled tongs. Quickly drain on paper towels or newspaper. Then place fritter in bowl of sugar or glaze fritters. Coat with sugar on both sides, or glaze tops of fritters.

GLAZED PEACH SCONES

GLAZED PEACH SCONES
http://honestcooking.com/glazed-peach-scones/
These are seriously the best scones ever!  I might even like them better the pumpkin ones.  Kylan was over and had one - he even liked them.

2 cups plus 2 T flour

• ⅓ cup brown sugar
• 1 Tbsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, cubed and cold
• 1 egg
• ¼ cup heavy whipping cream, plus more for brushing
• ¼ cup sour cream
• 2 tsp vanilla extract
• ½ cup fresh peaches, diced

Vanilla Glaze

• ½ cup powdered sugar
• 1 Tbsp vanilla extract
• 1-3 Tbsp heavy whipping cream

Instructions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. In a bowl, mix together flour, brown sugar, baking powder, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
3. Whisk together heavy cream, sour cream, egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
4. Stir in the peaches, and mix until just combined.
5. On a well-floured surface, turn out the scone dough and pat into a small disk that's about a ½" thick. Cut into 6-8 slices, and transfer to the baking sheet. Brush each scone with just a bit of heavy cream.
6. Bake for 16-18 minutes, or just until golden brown. Allow to cool.

Glaze

1. Whisk together powdered sugar, vanilla extract, and 1 Tbsp of heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 Tbsp at a time, until it has reached the desired consistency. Pour over warm scones and enjoy!

PEACH PECAN CRISP

Peach Pecan Crisp

yield: SERVES 8-12

 

prep time: 10 MINUTES

 

total time: 55 MINUTES, PLUS COOLING

PRINT RECIPE

This is super yummy!  Very good with ice cream.  We had it with our home teacher (Bro. DeLeon) he liked it too. Kids had fun helping me make it.  Smelled so good while baking.

http://sallysbakingaddiction.com/2015/07/18/peach-pecan-crisp/

Juicy peaches and toasted streusel come together to make one simple summery fruit crisp!

Ingredients:

FILLING

• 5 cups thinly sliced peaches (about 5-6 medium peaches)1
• 1/4 cup (30g) all-purpose flour
• 3/4 cup (150g) granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

TOPPING

• 3/4 cup (150g) light or dark brown sugar
• 2/3 cup (85g) all-purpose flour
• 2/3 cup (65g) old-fashioned rolled oats (or quick oats)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup (95g) unsalted pecans, such as Diamond of California (chopped or halved)
• 1/2 cup (115g) unsalted butter, softened to room temperature
• optional but encouraged: vanilla ice cream for serving

Directions:

1. Preheat the oven to 350°F (177°C). Lightly grease an 8 or 9-inch baking dish (circle or square). Set aside.
2. Make the filling: Combine peaches with the flour, sugar, salt, and vanilla in a large bowl. Toss gently until combine. Spoon into prepared baking dish.
3. Make the topping: Whisk the brown sugar, flour, oats, cinnamon, salt, and pecans together. Make sure to get out all those brown sugar lumps. Add the butter and stir with a rubber spatula or a wooden spoon to break up the butter until the mixture is crumbly. (A fork works for this too!) Evenly sprinkle topping over peaches.
4. Bake for 40-45 minutes until the topping is golden brown and the peach juice is bubbling on the edges. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.
5. Make ahead tip: Baked crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F (177°C) for 20 minutes or until heated through. I do not suggest preparing the crisp and storing it, unbaked, in the refrigerator. The topping will get soggy. You can, however, prepare the crisp through step 3 and freeze for up to 3 months. Allow to thaw overnight in the refrigerator, then continue with step 4.

WHOLE WHEAT PANCAKES WITH VANILLA PEACHES

WHOLE WHEAT PANCAKES WITH VANILLA PEACHES
We thought the pancakes were okay.  We LOVED the peaches!  We had them on top of waffles and french toast.  We also just ate them plain.  It is so, so yummy!

3 large peaches, pitted and sliced
3 Tbsp packed light brown sugar

• 1¼ tsp vanilla, divided
• ----
• ¼ tsp salt, plus more for seasoning
• ¾ cup all-purpose flour
• ¾ cup whole wheat flour
• ¼ cup wheat germ
• 2 Tbsp sugar
• 2½ tsp baking powder
• ½ tsp baking soda
• 1½ cups buttermilk
• 2 Tbsp melted butter, plus more for pan
• 2 large eggs

DIRECTIONS

1. Combine peaches, brown sugar, ¾ tsp vanilla and a pinch of salt in a small bowl. Cover and let stand 30 minutes.
2. Preheat oven to 200°F and place a plate inside.
3. In a large bowl, whisk together flours, wheat germ, sugar, baking powder, baking soda, and ¼ tsp salt. In a medium bowl, whisk together buttermilk, 2 Tbsp melted butter, eggs, and ½ tsp vanilla. Fold wet ingredients into flour mixture until just combined.
4. In a skillet on medium heat, melt enough butter to coat bottom. In batches, add ¼-cup dollops of batter. Cook until batter bubbles, about 4 minutes; flip and cook 3 minutes more. Transfer to plate in oven.
5. Repeat with remaining batter. Serve with peaches.

COBBLER

Pima Stake Cookbook pg 160.  Easy ingredients.  Very good.

PEACH COBBLER
from all recipes.com  Really like it.

• 2 (16 ounce) cans peaches in heavy syrup (frozen works too)
• 1 (18.25 ounce) packageyellow cake mix

• 1/2 cup butter
• 1/2 teaspoon ground cinnamon, or to taste

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Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
3. Bake at 375 degrees F (190 degrees C) for 45 minutes.

CANDACE WEIGHT WATCHERS

2 bags frozen berry fruit (sometimes I will do some of all three blackberries, raspberries and blueberries)

Mix 1 box white (french vanilla or yellow good too) and 2 cups 7-Up.  Pour over berries.  

Cook at 375 20 minutes covered with foil.  Then uncovered 40 minutes.

PEACH (OR ANY FRUIT!) COBBLER

One night we were at our "backyard park" (by Splash) and the cherries were ripe on the tree.  We picked about 1/2 a bucket.  We were putting Abagail on our shoulders to get more.  We had some here at home thanks to bountiful baskets so we were able to get 4 cups.  We pitted them and made this cobbler to take with us to Maner Family reunion (June 2014).  Tasted yummy!

Becca here with one of my very favorite recipes!  I've been making this amazing cobbler for most of my 

married life, and have used a variety of fruits in it over the years, both fresh and frozen, and it's always good. 

I like to use twice the fruit of the original recipe, and bake it in a 9x13 glass dish instead to shorten the baking 

time in the hot summer.  But this definitely one of the very few things I'll turn the oven on for anytime of year!  

The batter goes on the bottom of the pan, and then bubbles its way up through the fruit to make a tasty topping

 with a hint of fruit flavor.  I used fresh picked peaches this time, but another of our favorites is frozen 

cherries and blackberries.  This is one I guarantee will be a hit wherever you take it!

Peach (or any fruit!) Cobbler

4 Tablespoons Butter

3/4 cup flour

3/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup milk

4 cups fresh or frozen fruit in bite sized pieces

1 Tablespoon sugar

Place butter in 9x13 pan and place it into the cold oven.  Set it to preheat to 350 while you prepare the other

 cobbler ingredients.  When butter is melted and bubbly, remove it from the oven.  In a small bowl, combine 

flour, sugar, baking powder, salt, and milk to make a smooth batter.  Pour into pan with melted butter, and

 top with prepared fruit sprinkled with sugar.  Bake 30-40 minute, or until batter has risen to the top to form

 a nice golden brown crust, and fruit is bubbly.  Enjoy!!

FRUIT SALAD

Some of my favorite salad are found in the Taylor Cookbook.

FRUIT SALAD
This makes a lot..perfect for a big group.  Or just half if making for one dinner.  You can use different fruit.  We used Thanksgiving 2012 and many times since.  Taylor RS pg. 33.

2 large cans fruit coctail Strawberries, if desired
1 can peaches, diced ½ pt. whipping cream, whipped
4 large peeled apples, chopped 1 (3 oz) pkg. Cream cheese, softened
2 sliced bananas or pineapple 1 tsp vanilla
1 cup chopped nuts, optional 2 T powdered sugar


Cream whipped cream, powdered sugar, cream cheese and vanilla together.  Fold into fruit mixture and chill

Secret Fruit Salad

Serves 3-4

I did frozen raspberries and blueberries.  Also canned pineapple.  Worked great!

2 tablespoons dry instant vanilla pudding mix
1 pound of strawberries, quartered
1/2 pint blueberries
1/2 pint raspberries
1/2 pineapple, cubed
1 bunch grapes

Sprinkle fruit pudding powder and stir. Serve immediately or allow to sit overnight.

Fruit Salad with Honey-Lime Dressing - Easy
Yield: enough for a crowd

1 pt. container strawberries
1 pt. container blueberries
1  bunch (about 1 1/2 lbs.) seedless grapes (green, red or a mixture of both)
1/4 cup honey
juice from 2 limes (about 2-3 tablespoons)


Rinse strawberries, blueberries and grapes.  

Gently pat dry the fruit.  Hull strawberries, then cut each in half; if large, cut into quarters.

Remove stems from blueberries, if any.

Remove grapes from stems.

Gently combine  all three in a large bowl or aluminum tray.  Set aside.

In a small bowl, whisk together honey and lime juice.  Pour over fruit.  

PEACH COBBLER

COLORADO PEACH COBBLER
Taste of Home Family Collection pg. 229

This was such a good recipe.  It would be good with any fruit.  Easy to make.

• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground nutmeg
• 4 cups sliced peeled fresh peaches
• TOPPING:
• 1 cup sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/3 cup cold butter
• 1 egg, beaten
• Ice cream, optional

Directions

• In a large bowl, combine sugar, flour and nutmeg. Add peaches; stir to coat. Pour into a greased 11-in. x 7-in. baking pan.
• For topping, in a small bowl, combine sugar, flour, baking powder and salt; cut in the butter until the mixture resembles fine crumbs. Stir in egg. Spoon over peaches.
• Bake at 375° for 35-40 minutes or until filling is bubbly and topping is golden. Serve hot or cold with ice cream if desired. Yield: 8-10 servings.

Nutritional Facts1 serving (1 each) equals 296 calories, 7 g fat (4 g saturated fat), 38 mg cholesterol, 345 mg sodium, 58 g carbohydrate, 2 g fiber, 3 g protein.

MUFFINS

Almond Peach Muffins
Taste of Home Contestant Winnings 2012 - pg. 155.  Very yummy!

Peaches and Cream Muffins
Taste of Home Family Collection pg. 192 Very good!

DOUBLE BLUEBERRY MUFFINS

I made these for Lisa's birthday (2007). They are very yummy.

http://www.foodnetwork.com/recipes/gale-gand/double-blueberry-muffins-recipe/index.html

• 8 tablespoons (1 stick) unsalted butter, softened at room temperature
• 1 cup plus 2 tablespoons sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 1/2 cups fresh or thawed frozen blueberries
• 2 cups flour (I used 1 c. white 1 c. whole wheat)
• 1/2 cup whole, 2 percent fat, or 1 percent fat milk
• 1/4 teaspoon cinnamon

Directions

Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.

With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.

OATMEAL RAISIN YOGURT MUFFINS

These weren't to die for, but I liked them because they were healthy. The kids would eat them too. Made 2 batches of the mini pan. Got recipe from Dannon light and fit yogurt container.

1 cup flour
1 cup rolled oats
1/2 cup brown sugar - firmly packed
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/2 cup raisins
1 cup vanilla or strawberry yogurt
1 large egg, beaten lightly
2 TBSP oil

Preheat oven to 375. Grease pan or use liners. In a bowl stir together flour, oats, brown sugar, baking powder, salt, cinnamon and raisins. In another bowl whisk together yogurt, egg and oil. Stir the yogurt mixture into the flour mixture and stir the batter until it is just combined. Bake for 22-25 minutes.

PERFECT BLUEBERRY MUFFINS

We really liked these. Came from smittenkitchen.com.

5 T butter, softened

1/2 cup sugar

1 large egg

3/4 cup sour cream or plain yogurt

1/2 tsp. grated lemon zest (I put in about 1 tsp. lemon)

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 cup blueberries, fresh or frozen (I used about 1 cup)

Preheat oven to 375. Prepare muffin pan for about 10 muffins (I think I got 12).

I used the Bosch for all these steps.

Beat butter and sugar until light and fluffy. Add egg and beat well. Then add yogurt/sour cream and lemon.

Stir dry ingredients in a separate bowl. Mix 1/2 of dry ingredients in butter mixture. Only mix until flour disappears. Add other half and mix just until flour disappears. Fold in blueberries. Batter will be really thick.

Bake for 25-30 minutes.

OAT BRAN MUFFINS
These are really good and healthy.  The recipe came from Genevieve Beck.

Oat Bran Muffins

2 cans of crushed or tidbit pineapple (in its own juice) fruit and juice
1 cup raisins
½ cup applesauce
2 mashed bananas, ripe
¼ cup apple juice concentrate
2 eggs
1 T vanilla
Combine all the above ingredients; set aside
3 cups + 6 T. oat bran (I’ve also used oatmeal and obviously it’s different, but I still like it)
1 cup Splenda (I've only used splenda and I like it, but I imagine you could experiment with other sweeteners)
⅓ cup whole wheat flour
5 t baking powder
2 t salt
1 t baking soda
3 t cinnamon
Combine all dry ingredients together; then combine with wet; stir until well mixed.  Spray with Pam or use muffin papers.  Fill 24 muffin cups full (very little rising will take place).  Bake for 25-30 minutes at 350 degrees.  Makes 24 muffins.

ZUCCHINI, BANANA AND FLAXSEED MUFFINS
All of us really liked them. http://www.marthastewart.com/851872/zucchini-banana-and-flaxseed-muffins

• Nonstick cooking spray
• 1 3/4 cups all-purpose flour (spooned and leveled)
• 1/2 cup ground flaxseed
• 1 cup lightly packed light-brown sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
• 1/3 cup mashed ripe banana (from 1 large banana)
• 3/4 cup whole milk
• 1 large egg, lightly beaten
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).
2. Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.