Mathew’s Peach Cobbler Ingredients
1 C. flour ¾ C. sugar 1 egg ¾ C. milk 1 tsp. baking powder 1 stick margarine, melted ¾ C. sugar 1 tsp. each cinnamon and nutmeg 1 Tbs. corn starch 8 medium peaches, peeled, pitted and sliced Directions
Mix together the flour, sugar, egg, milk baking powder and margarine. Pour into greased 9 X 13” pan. Mix sugar, spices and corn starch. Toss the peaches into this mixture. Heat the peach mixture to a boiling to thicken. Pour over the batter. Bake at 350o for 45 minutes.
Peach Slaw Salad
- 1 C. pecan pieces
- 1 head Savoy cabbage, sliced
- 8 fresh peaches, pitted and sliced
- 1 each red and yellow pepper, sliced
- ½ C. chopped green onions
- 2 Tbs. celery seed
Place the pecan pieces in a skillet over medium heat and cook, stirring constantly, until lightly toasted. In a large bowl, mix the pecans, cabbage, 8 fresh peaches, peppers, green onions and celery seed. Cover and chill for 45 minutes. Toss slaw with chilled dressing (follows).
Peach Dressing (for Peach slaw and other salads)
- ½ C. fresh peaches, pitted and chopped
- ½ C. vegetable oil
- ¼ C. honey
- ¼ c lemon juice
- Salt and pepper to taste.
- 1 bunch fresh mint sprigs
In a blender, blend the ½ C peaches until smooth. Transfer to a bowl and mix with the other ingredients. Chill until ready to use.
Peach and Berry Mold
- 1 pound sliced peaches
- ¼ C. sugar
- 2 tbsp. lemon juice
- 1 package (3-ounce) lemon flavored gelatin
- 2 teaspoons milk
- 2 Tsp. mayonnaise or salad dressing
- 1 package (3 ounce) cream cheese, soft
- 2 Tbs. chopped pecans
- 10 ounces red raspberries, washed, drained, and reserving the raspberry juice-water
- 2 Tbs. lemon juice
- 1 package (3 ounce) raspberry flavored gelatin
First Layer: to sliced peaches add sugar. Let set until juicy. Reserve the juice. Combine the juice and 2 Tbs. lemon juice; add cold water to make 1 cup. Dissolve lemon gelatin in 1 cup hot water. Add juice mixture; chill until partly set. Add peaches. Pour into 6 ½ -cup ring mold. Chill until almost set.
Second layer: Mix milk, mayonnaise and cream cheese, stir in pecans. Spread cheese layer over peaches
Third Layer: Combine the reserved raspberry juice and lemon juice; add cold water to make 1 cup. Dissolve raspberry gelatin in 1 cup hot water; add juice mixture. Chill until partially set. Stir in raspberries. Pour over cheese. Chill until firm. Turn mold over onto serving plate.
Pork cutlets with glazed peaches over rice
- 1 C. flour
- Salt and pepper
- Oil
- 5 (6 ounce) pork cutlets or chops
- 6 peaches, peeled and cut into eights
- ½ red onion, sliced
- 2 Tbs. sugar
- 2 ounces butter
- 6 ounces bourbon
- Your favorite rice
Heat oil in a sauté pan. Season flour with salt and pepper. Dredge the chops with the flour mixture and sauté in oil. Set aside when done. Clean pan and add fresh oil. Sauté onions and add 1 Tbs. sugar. As sugar caramelizes, add peaches. Add the final tablespoon of sugar and finish caramelizing. Add the bourbon and flame off. Stir in the butter. To serve: place the hot rice on a platter. Place the chops on top. Top off the plate with peaches and onions and glaze.
Peach Glaze
- I use this glaze for chicken or pork. Can also be used with rice or vegetables.
- 6 fresh peaches, peeled, cut and chopped
- ½ C. sugar
- 1 Tbs. finely chopped garlic
- 3 Tbs. olive oil
- 2 Tbs. soy sauce
- 1 Tbs. Dijon mustard
- 1 small jalapeno, finely chopped.
Combine all ingredients in a medium bowl and salt and pepper to taste.
After lightly grilling the meat, brush the meat with the glaze and continue to cook an additional 4 – 5 minutes.
PEACH-RASPBERRY PECAN CRISP
List of Ingredients:
Filling:
4 cups rice sliced fresh peaches
4 tbsp. granulated sugar
2 tbsp cornstarch
1 tsp. fresh lemon juice
1 tsp. vanilla extract
1 pinch salt
1 pinch fresh raspberries, washed
Topping:
1 c. firmly packed light brown sugar
1 c. all-purpose flour
1/2 c. chopped pecans
1/2 tsp. ground cinnamon
1/3 c. pure oil
Directions:
Heat the oven to 350°F.
Combine the peaches, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt in a large brown. Toss gently to mix well. Very gently fold in the raspberries and transfer the mixture to an x x-inch baking dish. Set aside.
Combine the light brown sugar, flour, pecans, and cinnamon in a large bowl and mix well. Slowly add the oil while stirring with a fork until well mixed and crumb mixture is formed. Sprinkle the crumb mixture evenly over the fruit.
Bake about 30 minutes until the juices are bubbling and the top is browned. Remove from the oven and allow to cool slightly before serving. Top with ice cream or whipped cream. Enjoy!
DREAMY PEACH PIE
Ingredients
1 2/3 cups graham cracker crumbs (if you would like savory use crushed pretzels)
6 Tbsp. (3/4 stick) unsalted butter at room temp
1/4 cup water
1 1/4 cups peaches
1 envelope unflavored gelatin
4 oz cream cheese at room temp
1 cup heavy cream or yogurt
1/4 cup powdered sugar
Knead together crumbs and butter. Do not over mix. Press over bottom and sides of 9 inch pie plate. Chill in refrigerator. Meanwhile boil the water in a small saucepan. Remove from heat. Sprinkle gelatin over top. Let stand 5 minutes to soften, stir to dissolve.
Reserve some peaches for garnish, transfer rest to processor. Process until coarsely chopped. Add sugar and cream cheese, blend then transfer to a large bowl. Beat heavy cream and powdered sugar in medium bowl until soft peaks form. Set aside 1/3 cup whipped cream, fold remainder into peach mixture. Stir in gelatin mixture. Spread in shell.
Use reserved whipping cream on top. Garnish with reserved peaches. Chill 1 1/4 hours.
Serves 8.
Peach and Apple Salsa
Ingredients
2 peaches, peeled and diced 1 apple, peeled and diced 1 sweet onion (jumbo) diced 1 jalapeno pepper, diced Juice of ½ lime ¾ c. cilantro ¼ t Allspice 1/2t cinnamon Salt/cracked black pepper to taste.
Directions: Mix all ingredients together and serve.
IN SEASON Fruit Dessert Pizza
Ingredients
1 – 10 inch shell (burrito flour) ½ t butter or margarine, softened 3 t sugar, divided 1/8 t ground cinnamon 1/3 cup whipped cream cheese ¾ cup fresh blueberries, raspberries or strawberries ¼ cup sliced peaches ¼ cup sliced pears or apples – Use a lemon-water mixture to dip these in to prevent browning.
Directions
Preheat oven to 4000. Place shell on an ungreased baking sheet; spread with butter. In a cup combine 1 t of sugar and the cinnamon. Sprinkle evenly over the shell. Bake shell until edges just begin to brown, about 3-4 minutes. Remove to a serving plate. In a bowl combine remaining sugar and cream cheese. Spread evenly over the shell. Arrange fruit on top. Cut into 4 wedges and serve.
Fruit Pops
Ingredients
4 cups fresh (or frozen) fruit – blueberries, strawberries, raspberries, peaches, cherries 1 , 6 ounce can frozen apple juice concentrate.
Directions: Place above into blender and whirl until well blended. Pour into 12 (3oz) paper cups. Insert a plastic spoon in the center of each cup and freeze until firm. To serve- push pops up from the bottoms then twist from cups.
Peach Plum Pie
Ingredients
2 cups sliced fresh peaches. Washed, peeled and pitted. 2 C sliced peeled and pitted fresh purple plums 1 tbl lemon juice ¼ tsp almond extract 1 ½ C sugar ¼ C quick-cooking tapioca ½ to 1 tsp grated lemon peel ¼ tsp salt Pastry for double-crust pie (9 inches) 2 Tbl butter
Directions
In a large bowl, combine the peaches plums, lemon juice and extract. In another bowl, combine the sugar, tapioca, lemon peel and salt. Add this to the fruit mixture and stir. Let rest for 15 minutes. Line a 9 inch pie pan with the pastry. Add the fruit filling and dot with the butter. Fit the top pastry onto the top of the pie. Trim and seal. Bake at 4500 for 10 minutes. Then bake at 3500 for 35 minutes. You may wish to cover edges with foil for the first 10 minutes.