WAYS WITH FRESH SWEET PEACHES; Another Summer Pleasure to Enjoy

Biting into a ripe, juicy peach has always been one of my favorite summer must-have's. This is one of the best fruits to pick right from the tree.

If they need to ripen a little, place in a small brown paper bag and let sit on your counter for a day or two.

I still head to a nearby orchard every August to pick a dozen or so.

 I envy anyone that is fortunate to have a peach tree in their back yard. 

My cousin Paul and his wife Carol, have a small peach tree  that he gives special care to, and that tree is prolific with peaches most every August.  They enjoy making their own spiced peach jam, and give much of it to friends and family.

This first recipe is for all of us to enjoy anytime we would like something cold and refreshing.

Don’t let this summer go by without enjoying one of these. Here’s to all of you!

Frozen Peach Margaritas

 Peel, pit, and slice fresh peaches to make 2 cups. Freeze in covered container till firm.

In a blender, combine frozen peaches, 3/4  cup tequila, 1/4  cup triple sec, juice of 3 limes (about 1/4  cup), 1/4 cup sugar, and 1 cup ice cubes.

Puree until smooth. Serve immediately.    Serves 4

Peach Cream Freeze in Waffle Bowls

Ingredients:

 1 package (8 ounce) cream cheese, softened

 1 cup cold milk

 1 package (3.4 ounce) vanilla instant pudding

 1 ½ cups thawed whipped topping

 20 “NILLA” cookie wafers (or like brand), coarsely broken

 1 and 1/2 cups sliced fresh peaches

Make filling:

Beat cream cheese in a large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 minutes. Stir in whipped topping, wafers, and peaches. Freeze filling 6 hours or until firm.  Scoop into 8 waffle bowls. 

My niece Janine and husband Paul on site of new home

PEACHES & CREAM CHEESE CAKE

 My Mom found this is one of her many magazines, and made it often the last few years of her life. In fact, it became one of our family favorites.

It's a little of each; cheese-cake, pie, and cake. 

Simple to make and easily adapted to other fruit; She made it with blueberries and apples, but you can use fruits such as plums or nectarines, as each comes into season. When using peaches, plums, apples or nectarines; if not soft enough, slice and lightly sauté for a few minutes in a small amount of butter. I hope your family enjoys this dessert as much as mine does. 

 

Ingredients:                         

3/4 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

3 tablespoons soft margarine or butter

1/2 cup milk

1 small pkg. vanilla pudding mix  (NOT instant)

 6 to 8 fresh peaches

         One 8-ounce package cream cheese, softened

         3 tablespoons apple juice

         1/2 cup sugar

         1 tablespoon sugar mixed with 1/2 teaspoon cinnamon

 

Combine first seven ingredients in a small bowl, and beat for two minutes. Pour into a large greased pie plate or cake pan.

Arrange sliced fruit over batter.

Using a small bowl, combine cream cheese, apple juice and 1/2 cup sugar; Beat 2 minutes, than spoon on top of fruit coming to within 1 inch of edge.

Sprinkle with cinnamon/sugar mixture. Bake at 350 degrees for 35 to 40 minutes.

On left, my cousin and friend Donna, with Aunt Jane, celebrating Donna's August birthday.

Fresh Peach Cobbler                                         

Ingredients:

4 to 5 cups sliced ripe peaches,

       (when are not in season, canned peaches can be used)

1 tablespoon lemon juice

1 cup sugar

2 tablespoons all purpose flour

1/2 teaspoon salt

1/4 teaspoon cinnamon

1 tablespoon butter

 

Topping:

1/2 cup all purpose flour, 1/2 cup granulated sugar, 3/4 teaspoon baking powder, 1/4 teaspoon salt, 2 tablespoons soft butter, 1 large egg.

 

Toss peaches with lemon juice.

 Combine sugar, flour, cinnamon, salt, and butter. Add to peaches and stir well.  Spoon peaches into a 1 and half quart baking dish.

 

Mix all topping ingredients and spoon over fruit mixture.

Bake cobbler in a preheated 400 degree oven till golden brown, about 30 minutes. Makes 6 servings

 

Best served warm, garnished with whipped cream or vanilla ice cream.

Peach Sangria

                  1 bottle Chablis or other dry white wine, chilled (750 ml. or about 3 cups)

1/4 cup peach schnapps

3 tablespoons sugar

1 fresh peach, peeled and thinly sliced

1 orange and 1 lemon, both thinly sliced

Combine first 3 ingredients in a large pitcher; stirring until sugar dissolves. Add fruit; cover and chill at least 1 hour.

Pour liquid through a wire-mesh strainer into a pitcher, reserving fruit.

Serve over ice, adding several pieces of fruit to each glass.