I have made peach jam,peach salsa,canned peaches,peach pie , grilled peaches and I still have just under a bushel to go. Any ideas for some- thing sweet? I was thinking peach muffins, do they get soggy?
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We've always loved frozen peaches more than canned ones...so simple to do when supply is abundant and so wonderful in the off season months. Just sweeten them after peeling and slicing and put into freezer boxes.
I have a Peach Cobbler recipe posted here that is very easy and good that will use up several fresh peaches.
Here's another quick and easy little peachy treat:
And you could use this Berry Crisp recipe and use fresh peaches instead...it is so wonderful:
One of my all-time favorite KAF recipes was in an older Baking Sheet...the Spiced Peach Muffins. Those were a huge family/friends hit, and super easy...no peeling the peaches! I had access to absolutely wonderful locally grown peaches, at that time, and made tons of 'em, during peach season. I've also made them with finely chopped apples, and slightly different spicing, during fall/winter. Believe me, they don't last long enough to get soggy!
The recipe is listed onsite here, 'Spiced Peach Muffins'.
I made a peach-blackberry crisp the other night that was fab - a couple fresh peaches tossed with a bag of frozen blackberries.
Sliced peaches freeze beautifully for use later in the year.
I all ready have the spiced peach muffins in the oven, although I wasn't sure I had enough milk. it has been so warm here my guys aren't drinking as much. I was a bit short so I thinned a little cream to make up the difference. Tomorrow, I think I will do cobbler or a crisp and then freeze the rest. I had not thought of freezing them. Do you need to use fruit fresh or lemon juice on them before you freeze them? thanks for the great ideas!!!
I never did use Fruit Fresh or lemon juice prior to freezing but you certainly could if it would make you feel better about the process.
You could also freeze some as individual slices on cookie sheets til frozen and bag in heavy duty freezer bags and have those ready to make jam in the winter.
It's so great you have such nice fresh peaches to work with, =)!
peach scones!...these are great:
i usually cut the nutmeg to about a quarter teaspoon, and up the cinnamon a bit (personal taste preference)....i've also made them with buttermilk instead of sour cream....my whole gang loves them.
I never bother with that. I do peel and pit the peaches though. Quick bath (30 seconds to a minute or so depending on ripeness) in boiling water, then into an ice bath. The skins will rub right off.
I usually freeze in 8 ounce bags (just use my kitchen scale) so if I need a smaller amount, I have them. I can just use 2 bags if I need more.
An 8 oz bag is great to thaw and saute with butter, sugar, and cinnamon for a brunch pancake topper :-)
Have you tried adding a little ginger to peaches to give them some zing?
I usually make peach cobbler but sometimes I like something different and make peach pound cake.
Peach Melba!! So simple, quick and delicious! A half of a fresh peach with a scoop of vanilla ice cream on it, drizzled with Melba sauce (a currant/fresh raspberry sauce). So wonderful! And pass a plateful of brownies while you're at it, as the chocolate really finishes this lovely dessert off. For this, I served unfrosted brownies using the recipe on the Baker's chocolate box. Had to have those brownies on hand ALL SUMMER LONG.
Also, make Peach Ice Cream by freezing Heavy Cream with fresh Peaches! Yes, just that. I did that using the family's recipe in my summer cooking job. It was so great! (Think PEACHES and CREAM!!)
We also made some kind of Grogg using peaches for the fruit... I had to make this for the big Sunday parties each summer. I've misplaced the recipe for that, and I didn't indulge, but my employers' family and their guests loved it. I don't recall what kind of booze went into it... Maybe champaigne? It's the peaches I remember!
All of these recipes were from my employer, and all were served all during peach season. --jej
I always make peach butter when I have lots of peaches. If u need a recipe, let me know.
This is supposed to be, as the name implies, wicked! It's Patti Labelle's recipe.
How DO people think of these things? Thanks for all the great recipes,so far the peach muffins have been the favorite.
I know it's not a dessert, but I've made this Chicken with Peaches a number of times, and it's really good....
For those of you who have made the Spiced Peach Muffins, did you follow recipe or alter it? Lots of good reviews but many said that it makes more than 16 standard muffins; more like 20-24. Also, did you play with the spices? Some added or subbed cardamon for nutmeg. Did you use dark brown sugar or light? I want to make them for a dog show weekend but hope to get it right the first time!
I got 12 jumbo muffins out of the recipe. I added 1/4tsp. cloves along with 1/2tsp. extra cinnamon and a good-sized scrape of the fresh nutmeg. I can't wait to try these with apples.
Can't wait to get some local peaches to try this recipe.
I live in Connecticut where all the crops were 3-4 weeks early due to the very short,warm winter we had. The peaches are at the end, the early apples(the sept.) varieties are already out. Today I am canning plum tomatoes, before it gets hot and humid again. There is just something great about going in the cellar in Dec. when it gets dark at 4pm. and being able to make a blueberry or peach pie from the filling I have canned, or home-made pizza with my own pizza sauce. To think , how I complained to my nana when she had all her grand-children peeling tomatoes in her kitchen in August as she put up dozens of quarts of them.
couldn't agree more!....though with us, it's freezing, not canning...himself and i were just talking about this last night, and laughing a bit at ourselves and our squirrels-hoarding-acorns-attitude....but we also know from experience that in january, some of those peaches/raspberries/green beans/etc will bring a taste of sunshine to a cold winter day.
Oh, I am SOOO thrilled that you enjoyed the muffins! I also played around w/the spicing sometimes, either ginger, or cardamom.
When I tried them with apples, I was in an experimental mood, and had some of that dried spiced cider mix on hand, Alpine brand, and I put in, if I remember correctly, about 1/2 packet for a batch of muffins, and about 1 TBS or so of water. It really boosts the deep apple-y flavor, I think...I've also used it in apple filled cinnamon rolls, and apple pie filling.
I REALLY miss VA peaches, and apples!
Have made the peach muffins twice now. Our family likes it better as tea bread and I do the blueberry peach variation. The last batch I made with buttermilk. I find the "batter" too thick so I increased the oil a bit. Now the loaves are in the freezer waiting for my next dog show.
Did the batter just make 1 pan? The muffins were amazing and I thought I would make more on Monday but the bread sounds good too.
I did one regular loaf and 4 little ones. This recipe makes A LOT of batter!
That recipe makes a lot of batter is right- Maybe I can get 2 tea loafs out of it. I'll have to see when I get it made up.