July 2020 – Peaches

Peach Delight

Karla Sensenig, Denver

Bottom Layer:

  • 2 cups graham cracker crumbs
  • 4 tablespoons sugar
  • ½ cup melted butter

Combine graham cracker crumbs, sugar and melted butter. Press into 9”x13” pan.

Middle Layer:

  • 8 oz. cream cheese
  • 1 cup 10X sugar
  • 8 oz. Cool Whip

Mix cream cheese, 10X sugar and Cool Whip; spread over cracker crumbs.

Topping:

  • 3 cups water
  • 1½ cups sugar
  • 4 tablespoons Clear Jel
  • 6 oz. peach gelatin
  • 12 to 16 fresh peaches, sliced

Boil water, sugar and Clear Jel until thickened. Stir in peach gelatin. When starting to cool, add peach slices. Add peach topping on top of cream cheese layer. Refrigerate to stiffen gelatin.

 

Peaches & Cream Pie

Kris Zimmerman, Lititz

  • 1 egg
  • ½ cup milk
  • 1 small box cook-type vanilla pudding
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 tablespoons soft butter
  • ¾ cup flour
  • 1 quart sliced peaches (reserve 3 tablespoons juice)
  • 8 oz. cream cheese
  • ½ cup sugar

Topping:

  • 1 tablespoon sugar
  • ½ teaspoon cinnamon

Combine egg, milk, pudding, baking powder, salt, butter and flour. Beat for 2 minutes. Pour in a large deep dish pie pan.

Drain sliced peaches, reserving 3 tablespoons juice. Layer sliced peaches over batter.

Combine cream cheese, ½ cup sugar and reserved juice. Beat 2 minutes. Spread over peaches to within 1” of edge of pan. Top with 1 tablespoon sugar mixed with ½ teaspoon cinnamon.

Bake at 350°F for 50 minutes.

Serve warm or chilled.

 

Fresh Peach Salsa

Kris Zimmerman, Lititz

  • 4 to 6 medium tomatoes, diced
  • 4 to 6 peaches, diced
  • 1 large red onion, diced
  • 1 large green pepper, diced
  • 2 jalapeño peppers, chopped
  • juice from 1 lime
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon salt

Mix all ingredients together. Flavor is best if you wait 24 hours before eating. You can adjust the heat by adding or taking away the jalapeño peppers or spices.

 

Peach Cobbler

Kris Zimmerman, Lititz

  • 6 to 8 peaches, sliced
  • 2½ tablespoons cornstarch
  • ¾ cup sugar

Topping:

  • 1½ cup flour
  • 2 eggs
  • ¼ cup oil
  • 1 teaspoon baking powder
  • ¾ cup sugar
  • 1 tablespoon water

Arrange sliced peaches in a 9”x13” pan. Mix cornstarch and sugar. Sprinkle over peaches.

Beat eggs slightly; add sugar, stirring until dissolved. Add remaining ingredients and spread over peaches.

Bake at 375°F for 45 minutes.

Enjoy with milk or ice cream!

 

Peach Pie

Amanda Hoover, Ephrata

  • 3 oz. package orange Jell-O
  • ½ cup sugar
  • 2 tablespoons flour
  • 1 cup hot water
  • 1½ cups thinly sliced peaches
  • baked pie crust
  • Cool Whip

Mix Jell-O, sugar and flour. Add hot water and bring to a rolling boil. Remove from heat.

Add peaches to slightly cooled mixture. Pour into baked pie crust of your choice. Cool. Top with Cool Whip.

Variation: Strawberries with strawberry Jell-O can be used.

 

Peach Dessert

Sue Hurst, Denver

Bottom Layer:

  • 2/3 cup crushed graham crackers
  • ¼ cup melted butter

Combine graham cracker crumbs and melted butter. Spread in the bottom of a 9”x13” pan.

Middle Layer:

  • 4 oz. cream cheese
  • 1 teaspoon vanilla
  • 8 oz. Cool Whip
  • 1 cup mini marshmallows
  • 2 quarts diced peaches

Beat cream cheese. Add vanilla, Cool Whip and marshmallows. Spread on top of cracker crumbs. Top with diced peaches.

Top Layer:

  • 3 cups water
  • 2/3 cup peach Jell-O
  • 4 tablespoons Clear Jel

Mix water and Clear Jel; bring to a boil and add Jell-O. Cool and pour over peaches. Cover and refrigerate till set.

Note: This recipe is not real sweet. I don’t add any sugar, but you could add a little to each layer. I also use it for strawberries as well, just use strawberry Jell-O.

 

Peach Crumble with Blueberries

Gloria Dougherty, Akron

“Delicious with apples, too!”

Filling:

  • Nonstick cooking spray
  • 1 lb. fresh peaches, peeled, pitted and sliced (about 2½ cups)
  • ½ cup blueberries
  • 1 tablespoon pure cane sugar
  • ½ tablespoon lemon juice

Topping:

  • 1/3 cup whole wheat flour
  • ¼ cup old-fashioned rolled oats (not instant)
  • ¼ cup packed light brown sugar
  • ½ teaspoon ground cinnamon
  • pinch of salt
  • 1 tablespoon butter, cut into small pieces, at room temperature
  • 1½ tablespoons frozen orange juice concentrate
  • 1 tablespoon chopped walnuts
  • nonfat vanilla frozen yogurt (optional)

Preheat oven to 375°F. Coat an 8”x8” baking dish with cooking spray.

To make the filling: In a large bowl, lightly toss peaches, blueberries, sugar and lemon juice. Place filling in prepared baking dish. Cover with foil and bake for 15 to 20 minutes.

Meanwhile, make topping. In medium bowl, use a fork to mix flour, oats, brown sugar, cinnamon and salt. Add butter and blend with fingertips. Add orange juice concentrate and blend with fingertips until dry ingredients are moistened.

Remove filling from oven and stir it a little. Sprinkle topping evenly over the surface. Top with walnuts. Bake, uncovered, until topping is lightly golden brown, about 20 to 25 minutes more.

Let cool for at least 10 minutes before serving. Serve warm or at room temperature with nonfat frozen yogurt if desired. This recipe can be easily doubled.

Makes 4 servings.

 

Peach Pudding

Pat Roth, Ephrata

  • Peaches, sliced
  • ¾ cup granulated sugar
  • 1 egg
  • 2 tablespoons shortening
  • ½ cup milk
  • 1 cup flour
  • pinch of salt
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract

Butter a glass pie plate. Fill the plate with sliced peaches.

Combine the remaining ingredients and pour over the peaches. Bake at 350°F for 30 minutes, or until a toothpick inserted in the center comes out clean.

 

Fresh Peach Squash Casserole

Pat Roth, Ephrata

“This recipe may sound strange, but it is very good.”

  • 2½ cups sliced soft skinned squash (yellow crooked neck or zucchini)
  • 1 cup or more fresh peeled and sliced peaches
  • 2½ tablespoons butter
  • 2 tablespoons brown sugar
  • salt

In a 2 quart casserole sprayed with butter Pam, place a layer of squash, then a layer of peaches. Continue alternating layers of vegetables and fruit until all have been used. Sprinkle brown sugar and salt over the casserole. Dot with butter. Cover and bake in a 350°F oven for 45 minutes to an hour.

Serves 4.

 

Peach Fritters

Pat Roth, Ephrata

  • 1 cup flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 egg, beaten
  • ½ cup milk
  • 2 tablespoons butter, melted
  • 5 or 6 medium peaches, peeled and sliced
  • 1 tablespoon shortening
  • ¼ cup confectioners sugar

Beat together the egg, milk and butter. Stir the flour, baking powder, salt and granulated sugar together, then add to the liquid mixture. Stir in the peaches.

Melt the shortening in a skillet. Drop fritters by tablespoonfuls into the skillet. Fry until brown, then turn and brown the other side. Drain on paper towels and sprinkle with confectioners sugar.

Serves 4.

 

Peach Pie Bars

Janice Martin, East Earl

Crust:

  • 2½ cups whole wheat flour
  • 4 teaspoons sugar
  • ½ teaspoon salt
  • 5/8 cup cooking oil
  • 4 tablespoons milk

Mix well. Press into a 9”x13” cake pan.

Filling:

  • 6 or more fresh peaches
  • ½ cup flour
  • 1½ cups sugar
  • 1½ cups milk

Slice or chunk peaches. Place on top of crust. Mix flour, sugar and milk. Pour over peaches.

Topping:

  • 2 cups whole wheat flour
  • ½ cup brown sugar
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup soft butter

Mix dry ingredients. Add butter to make fine crumbs. Sprinkle over filling. Bake at 425°F for 10 minutes, then at 325°F for 45 minutes.