CHILLED PEACH STEW Recipe from Jacob Shimek
Download 55 k PDF File

This is a smooth  chilled peach “soup” with chunks of peach 
and candied ginger to make a “stew texture

2  ½  pounds peaches, peeled and coarsely chopped
2 cups orange juice
3 tablespoons lime juice
1/4 cup honey
1  teaspoons ground cinnamon
1 teaspoon ground ginger
1 (16-ounce) container regular vanilla low-fat or ½ gallon 
  frozen peach yogurt
1 teaspoon diced candied ginger
  Garnishes: fresh mint sprigs, fresh peach slices

Preparation:
Blend or process 3-5 cups of peaches  until smooth; blend in yogurt 
and ginger.

Stir in fresh peaches cut into bit size chunks.  Add to peach/yogurt
mixture.  Add cinnamon and candied ginger.  Cover and refrigerate.
Garnish, if desired. Keep chilled until serving.

On a buffet (like at a peach festival),  serve “double bowled”- the Bowl
of Stew nestled in a bowl of ice.

PEACH CRISP (8-10 servings) Recipe from Janet Magill
Download 30 k PDF File

1 1/3 cups flour
1 cup packed brown sugar
¼ cup granulated sugar
¾ cup old-fashioned rolled oats
½ tsp salt
½ tsp ground cinnamon
8 tbsp (1 stick) margarine, melted
     plus additional for the baking dish
8 cups peeled, pitted and sliced fresh

    Peaches (about 14 medium peaches)

Preheat oven to 375.  Butter a 9 x 13 baking dish.

In large bowl, combine the flour, brown and granulated sugars, oats,
salt and cinnamon.  Add the margarine and stir just until the 
margarine is completely incorporated and the mixture forms small 
clumps.

Measure out ¾ cup of the topping and transfer to a large bowl.  
Add the peaches to the ¾ cup topping and stir gently until 
incorporated.  Transfer the peach mixture to the prepared dish 
and then sprinkle the remaining topping evenly over the top.

Bake for 40-50 minutes, until the top is well browned and 
the filling is bubbly.  Transfer to a wire rack and let cool 
to bearly warm or room temperature before serving.

CROCKPOT PEACH COBBLER This and the next Recipe from Mary Ruth Forstall
Download 55 k PDF File (Crockpot, Cobbler & Cobbler crust) (same PDF file as below)

3/4 C. all-purpose baking mix 
1/3 C. sugar 
1/2 C. brown sugar, packed 
1/2 can evaporated milk 
2 t. butter or margarine, melted
2 eggs 
3 ripe peaches, large, mashed
2 t. vanilla 
3/4 t. cinnamon 
Lightly grease crockpot or spray with non-stick cooking spray. 
In a large bowl, combine sugar and baking mix. Add eggs and 
vanilla. Stir. Pour in margarine and milk and stir. Mix in 
peaches and cinnamon, until well mixed. Pour into crockpot. 
Cover and cook on Low for 6-8 hours or on High for 3-4 hours. 
Serve warm. Top with vanilla ice cream if desired.

PEACH COBBLER Recipe from Mary Ruth Forstall
Download 55 k PDF File (Crockpot, Cobbler & Cobbler crust) (same PDF file as above)

Cook Time: 30 minutes  Yield: 6 to 8 servings 
Cobbler filling:  4 cups peeled and sliced fresh
 peaches (blanch in boiling water for 30 seconds to remove the skins) 
3/4 cup brown sugar  
1 teaspoon cinnamon  
1 teaspoon vanilla  
1 tablespoon flour 

Cobbler crust: 
1 cup flour  
1 teaspoon baking powder  
1/2 teaspoon baking soda  
3 tablespoons brown sugar  
4 tablespoons unsalted butter, cut into small pieces  
2/3 cup buttermilk 

1 tablespoon brown sugar, for topping Whipped cream

Preheat the oven to 425 degrees F.  Generously butter a 1 1/2-quart 
shallow baking dish. Place the sliced peaches in the dish and 
sprinkle with brown sugar, cinnamon, vanilla, and flour. 
Mix gently and spread evenly again. Bake for 10 minutes. 

Meanwhile combine all dry ingredients for cobbler crust in a 
bowl. Cut in the butter with a pastry cutter or your fingers, 
to make the texture like coarse crumbs. Add buttermilk and stir 
to form a soft dough. 

Remove fruit from oven and drop rounded spoonfuls of dough on top. 
Sprinkle with last tablespoon of brown sugar and return to oven. 
Bake until fruit is bubbly and crust topping is golden brown, 
about 20 minutes. Serve warm with whipped cream.

FRESH PEACH PIE Recipe from Nancy Anderson
Download 40 k PDF File

6 cups peeled, sliced fresh peaches
1&1/2 cups sugar
¼ cup all-purpose flour
½ teaspoon ground nutmeg
¾ teaspoon vanilla extract
3 tablespoons butter or margarine
Pastry for double-crust 9 inch pie

Vanilla ice cream (optional)

Combine peaches, sugar, flour, and nutmeg in a saucepan: set aside 
until syrup forms. Bring mixture to a boil, reduce heat to low, 
and cook 10 minutes or until peaches are tender; stirring often. 
Remove for heat; add vanilla and butter, blending well.

Roll out half of pastry to 1/8 inch thickness on a lightly 
floured surface. Place pastry in a 9-inch pie plate, trim off 
excess pastry along edges. Spoon peach filling into pastry shell.

Roll remaining pastry to 1/8 inch thickness. Arrange across top 
of pie.Cut small slit in center of crust, Fold edges under and 
Flute. Bake at 425* for 10 minutes. Reduce heat to 350* and 
bake an additional 30 minutes or until crust is browned. Serve 
with ice cream, if desired.

LUCY'S TOMATO & PEACH CHUTNEY Prepared by Fran West from Allrecipes.com website
URL Link: http://sidedish.allrecipes.com/az/LcysTmtndPchChtny.asp

"A sweet and spicy chutney that's very addictive.
So easy to make you'll find yourself adding this to just about any dish!"

GEORGIA PEACH POUND CAKE Prepared by Fran West from Allrecipes.com website
URL Link: http://cake.allrecipes.com/az/GAPchPndCk.asp

"This Georgia peach pound cake can also be made with
other fruits such as apple or cherry."

PEACH DELIGHT Recipe from Jean Harris
Download 60 k PDF File

2 cups self-rising flour
2 sticks margarine (softened)
1 cup chopped nuts (I use almonds)
Mix these 3 ingredients together and pat into a 9x13 inch pan. 
Bake at 375 degrees for 15-20 minutes or until lightly browned. 
Set aside to cool.
 
Cream together the following:
1 (8 oz.) Cream cheese
1 box powdered sugar
10 to 12 oz. Cool Whip
Spread this over cooled crust. Place 4 cups of fresh sliced peaches
over Cool Whip mixture. Pour glaze over peaches; 
cool and simply enjoy!
 
Glaze recipe:   
1 cup sugar
4 tablespoon. Flour
4 tablespoon Peach jello
1 cup water

Cook until mixture thickens and clears somewhat.

FRESH PEACH COBBLER Recipe from Jean Harris
Download 45 k PDF File

3/4 cup sugar
1 tablespoon cornstarch
1 cup water
Mix sugar and cornstarch. Gradually stir in water. Bring to boil 
and boil 1 minute, stirring constantly. Add 3 cups fresh peaches 
with any juice there might be. Pour into 8 x 8 baking dish; 
dot with butter. Sprinkle with cinnamon.

Mix next ingredients in a bowl:
1 cup flour
1 tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk
Stir flour, sugar, baking powder, and salt. Cut in shortening until 
mixture looks like "meal." Mix in the milk. Drop by spoonfuls onto 
hot peaches. Bake in 400 degree oven for 25-30 minutes or until cobbler 
is golden brown. Serve warm with ice cream. Serves 6-8.

EASY PEACH COBBLER Recipe from Gwen Loftus
Download 37 k PDF File

Prep Time: 15 Min
Yield:      6 to 8 Servings		Cook Time:  50 Minutes

½ cup unsalted butter, melted
1 cup all-purpose flour
2 cups sugar
3 teaspoons baking powder
Pinch salt
1 cup milk
4 cups peeled, pitted and thinly slices fresh peaches 
  (5-6 medium peaches)
1 tablespoon fresh lemon juice
Several dashes ground cinnamon or ground nutmeg (optional)

Preheat oven to 375 degrees.

Pour the melted butter into a 13 by 9 by 2 inch baking dish.

In a medium bowl, combine the flour, 1 cup sugar, the baking powder 
and the salt and mix well.  Stir in the milk, mixing until 
just combined. Pour this batter over the butter do not stir 
them together.

In small saucepan, combine the peaches, lemon juice, and
remaining cup of sugar and bring to a boil over high heat,
stirring constantly. Pour the peaces over the batter but do not stir
them together. Sprinkle with cinnamon or nutmeg if desired.

Bake in the preheated over for 45-50 minutes or until the top is
golden-brown.  Serve warm or cold.

PEACH COBBLER Recipe from Gayle Bessemer
Download 35 k PDF File

1 1/2 Tablespoons cornstarch
    1/3    Cup brown sugar
    1/2    Cup cold water
    4       Cups sweetened sliced peaches
    1       Tablespoon butter
    1       Tablespoon lemon juice
Mix first 3 ingredients, add peaches. Cook and stir until thickened.  
Add butter, lemon juice. Pour into 8" round pan.  Add Biscuit Topper.  
Bake at 400 degrees for 20 minutes or till topper is done.  
 
BISCUIT TOPPER
    Sift together 1 Cup flour, 1 tablespoon sugar, 1 1/2 teaspoons 
baking power and 1/4 teaspoon salt.  
    Cut in 1/4 cup butter till like coarse crumbs.  Mix 1/4 cup milk 
and 1 slightly beaten egg.  Add to dry ingredients, stirring just 
to moisten.  Drop by spoonfuls atop hot fruit.  Sprinkle with sugar.

PEACH BREAD PUDDING Prepared by Glenda Holcomb from the
New Orleans School of Cooking  Download 43 k PDF File

Ingredients:
Staples:
1 - 10oz loaf stale french bread, crumbled (or 6-8 C any type bread).  
French bread is the best.  If it is not stale, then crumble it up 
and put in warm oven for 10-15 minutes.
4 C milk (not the non-fat kind... if you are gonna make it... 
make it right)
2 C sugar
8 T butter melted
3 eggs
2 t vanilla
 
Options:  Choose 1 or more of the following:
Never mess up a good bread pudding with raisins.. 
but if you must.. 1 C
1 C coconut
1C chopped pecans
1 t cinnamon
1 t nutmeg
 
To make flavors:
Apple bread pudding: instead of 4 C milk, add 2 C milk 
and 2 C apple sauce. You can add pie apple filling also, 
just adjust milk so the consistency of the mix is like oatmeal.
 
Peach: instead of 4 C mile, add 2 C chopped peaches with 
juice and 2 C milk. 
 
Chocolate:  4 C chocolate milk plus extra chocolate syrup to taste.  
You can also add Reeces peanutbutter cups....
 
Procedure:
Coat baking dish with no stick spray.
Combine all the ingredients.  Mixture should be very moist 
(like oatmeal) but not soupy.  Pour into 9 X 12 baking dish.  
Place into NON-preheated oven.  Bake at 350 degrees for about 
1 hour and 15 minutes, until top is golden brown.  
[I've found that about an hour is good for the deposible 
aluminum pans. gh]  Serve warm with sauce.
 
Whiskey Sauce
Ingredients:
8 T butter (1 stick)
1 1/2 C powdered sugar
2 egg yolks
1/2 C bourbon (to taste)  You can substitue any kind of juice as well.
 
Procedure:
Cream butter and sugar over medium heat until all butter is absorbed. 
Remove from heat and blend in yolks.  Pour in bourbon or juice 
gradually to your own taste, stirring constantly. Sauce will 
thicken as it cools.  Server over warm bread pudding.  

PEACH CRISP Recipe from Donna Adams
Download 38 k PDF File

4 cups sliced peaches-place in 9x9 baking dish greased 
with margarine.

Pour over this ¼ cup white corn syrup.

Mix together-1 cup white sugar, ¾ cup flour, 6 tbsp soft margarine 
(or ½ butter and ½ margarine), and a dash of salt.  Mix well 
like pie crust and spoon over top of fruit.

Bake 1 hour at 400 degrees, or until fruit is done.  If it is 
getting too brown, place a sheet of foil lightly over top.

PEACH SLICES Recipe from Dale Swartz
Download 47 k PDF File

PEACH SLICES
3 Cups all purpose flour 
3/4 tsp. salt 
1 1/2 cups vegetable shorting 
2 egg yolks 
1 1/2 Tb. lemon juice 
7 1/2 Tb. water 

Mix flour, sugar and salt in a bowl; mix well.  Add shortening and 
mix with fork until ingredients are crumbly.  In a small bowl beat 
egg yolks, lemon juice and water.  Combine the two mixtures stirring 
with the fork until all ingredients are moistened. Press about 3/4 of 
the pastry into a jelly roll pan.  Save enough for patchwork pieces 
on top. 

FILLING 
4 cups of peaches 
l cup sugar 
1/2 tsp salt 
3/4 tsp nutmeg 
1 tsp cinnamon 
3 Tbs. Minute Tapioca 
3 Tbs. Flour 

Mix well and pour over pastry in pan.  Add patchwork pieces of pastry 
on top.   
Bake 350 degrees for 45 minutes. 

Drizzle with a mixture of 1 1/2 cups of powdered sugar and water.  
Add water 1 Tb. at a time for right consistency.

PEACH PIE Recipe from Dale Swartz
Download 34 k PDF File

Peach Pie

Pastry for two crust 9 inch pie
3/4 cup sugar
3 Tbs. flour
1/4 tsp. nutmeg
1/4 tsp cinnamon
Dash of salt
5 cups sliced fresh peaches
2 Tbs. butter or margarine

Line 9 inch pan with pastry.  Combine sugar, flour, spices and salt.  
Add peaches and pour into pie pan.  Dot with butter.  
Arrange top crust and crimp edges.  Bake in a hot oven 400 degrees 
40 to 45 minutes or until done.

PEACH COBBLER Recipe from Christina Swartz
Download 41 k PDF File

4-6 cups peeled, sliced fresh peaches
1 tsp lemon juice

1/2 Cup butter
1/2 Cup brown sugar, tightly packed
1/2 Cup flour
1 tsp cinnamon

Peel and slice peaches.  Arrange peaches in a 9- or 10-inch pie plate. 
Sprinkle with lemon juice.

For the topping, cut butter into sugar/flour until pea-sized 
crumbs form.  Add cinnamon, and sprinkle the topping over the peaches.

Bake at 375 F for 30 minutes.  Serve warm or cold, with whipped 
cream or vanilla ice cream.

PEACH COBBLER CRUMB CAKE Recipe from Marti Hammitte
Download 27 k PDF File

Peach Cobbler Crumb Cake

6	Cups fresh sliced peaches
1	Box yellow cake mix
1	Stick of butter
1	TSB cornstarch
1-Cup	splenda

Cook the fresh peaches on medium heat with the splenda until 
juicy then add the cornstarch and stir until it thickens.
Pour peaches in a 9 x 13 cake pan. Sprinkle cake mix over 
peaches then add butter slices on tip. 
Bake at 350 degrees until golden brown (about 40 minutes). 
Serve with cool whip or vanilla ice cream.

Using a butter pecan cake mix can be a nice change

PEACH UPSIDE DOWN CAKE Recipe from Marti Hammitte
Download 29 k PDF File

6 Cups of fresh sliced peaches

1/4 Cup melted butter and 3/4 cup brown sugar - Whisk together 
until blended, scrape into 9 x 13 inch pan and arrange peaches on top.

Combine 1 cup butter, 1 cup brown sugar, 4 eggs, 1 tsp vanilla, 
and 2 tsp grated lemon rind.

In another bowl combine 2 1/2 cups pastry flour, 1 tsp baking powder,
1/4 tsp ground cinnamon.

Add dry ingredients and milk alternatively with the combined liquid 
ingredients.

Spoon over peaches, smoothing the top.

Bake at 350 degrees for 50 minutes or until set in middle. 
Let sit for 10-15 minutes, and then turn onto serving platter.

This is my variation of a recipe I found on the Internet by "Truleelee".

PEACH SALSA Recipe from Susie Shimek
Download 46 k PDF File

Ingredients:
6 Ripe Tomatoes
1 medium sweet onion (Vidalia preferred) finely chopped
6 sprigs fresh cilantro finely chopped
½ small green pepper finely chopped 
3 ripe peaches peeled and diced
salt, pepper and chili powder to taste 

Wash and dry peaches.  Peel peaches (peel over a large bowl to catch 
all juice) Cut tomatoes into 
small pieces in this same bowl. Add finely chopped sweet onion, 
green peppers, cilantro.  Add salt pepper and chili powder to taste.  
Chill and serve with chips.  It is better after a couple of days and 
will last in the refrigerator for about one week ( but usually 
gets eaten up by then.  
For a large party, double all the ingredients.

FRESH SPRING GREENS WITH POPPY PEACH DRESSING Recipe from Susie Shimek
Download 49 k PDF File

Ingredients:
4-6 cups green leafy salad greens
½ cup mayonnaise
2 tablespoons sugar or honey
1/4 cup apple cider vinegar
½ tablespoon onion powder
2 table spoons poppy seeds
4 fresh peaches peeled and chopped

Dressing should be made 2-8 hours ahead.  Mix together mayo, sugar, 
cider vinegar onion powder and poppy seeds in a dressing shaker or 
sealable bottle or container.  Refrigerate at least 2 hours before 
using to allow flavors to marry.  

At serving time, wash and tear greens into a large salad bowl. 
Peel the washed peaches (over the greens allows any peach juice to 
be retained in the salad flavor.  Remove pits and cut into small 
bite size pieces.   Toss greens and peaches with enough dressing 
to flavor but not drench the lettuce.  Serve immediately.

PEACHES AND CREAM CHEESE CAKE Recipe from Susie Shimek
Download 48 k PDF File

Peaches and Cream Cheese Cake
1 box yellow cake mix
4 eggs
1 cup oil
1 cup sugar 
8 oz softened cream cheese
3 tablespoons peach juice 
 ½ cup confectioners sugar
4 cups sliced peaches

Mix cake mix, eggs and oil pour into an oiled and floured 13x9 cake 
pan.  Arrange sliced peaches on top.  Mix in a separate bowl soft 
cream cheese confectioners sugar and peach juice .  Spread cream 
cheese mixture on top and bake in a 350 preheated 350 oven 1 hour

ANGEL FOOD CAKE WITH PEACH TOPPING Recipe from Susie Shimek
Download 51 k PDF File

1 angel food cake cut into individual slices or center 
sliced to form two rings (depending on the preferred presentation)

Bake or buy an angel food cake.  
Peach topping: Warm on low heat 1/4 cup milk, 4 oz softened cream 
cheese, 1 tbsp butter and 1/3 cup confectioners sugar.  Warm until 
mixture is smooth.  Add 3 cups fresh diced peaches with all their 
juice (peeling and dicing over a bowl helps retain the juice). 
Gently blend peaches into the mixture and pour warm sauce over cake.  
Serve immediately.

Cake can be arranged in individual slices on a serving platter 
and drench with the peach topping.
This cake can also presented whole with the topping layered in the 
center and  drenching the top or pre-sliced and then drenched with 
the topping. 

COLD PEACH SOUP Recipe from Rosemary Salak
Download 35 k PDF File

Cold Peach Soup

Tangy and slightly sweet. Serve as an appetizer or dessert.

Makes 8 cups.

1 1/2 pounds peeled, sliced fresh peaches
One 8 ounce carton sour cream
One 8 ounce carton peach yogurt
1 1/2 cups fresh orange juice
1 cup pineapple juice
1 tablespoon fresh lemon juice
2 tablespoons sugar

Garnish: fresh mint sprigs

-Process peaches in a food processor until smooth. Add sour cream 
and next 4 ingredients; process until mixture is smooth and blended.

-Press peach mixture through a wire-mesh strainer or several layers 
of cheesecloth into a large bowl. Add sugar, stirring well. Cover 
and chill 2 hours. 

PEACHES 'N' CREAM TRIFLE Recipe from Rosemary Salak
Download 40 k PDF File

Peaches 'n' Cream Trifle

Make ahead and chill 8 hours.

Makes 14 servings.

3 tablespoons sugar
7 ripe peaches, peeled and sliced (4 cups)
1 3/4 cups whipping cream (can substitute one 12 ounce container frozen 
whipped topping, thawed)
1/4 cup sifted powdered sugar
Creme Anglaise (can substitute one 3 ounce package vanilla pudding mix 
and 1 3/4 cups milk)
Old Fashioned Home Made Pound Cake (can substitute one 16 ounce ready 
made frozen pound cake loaf)
1/2 cup amaretto (can substitute 1/2 cup orange juice)
1/4 cup sliced almonds, toasted


-Sprinkle sugar over peaches; toss and let stand 20 minutes or until juicy.

-Combine whipping cream and powdered sugar in a chilled mixing bowl. 
Beat at medium speed with an electric mixer until soft peaks form.  
Fold half of whipped cream into Creme Anglaise.

-Cut enough pound cake into 1 inch cubes to equal 6 cups. (Reserve 
remaining cake for other uses.) Place half of cake cubes in a 
3 quart trifle bowl.  Sprinkle 1/4 cup amaretto over cubes. Top with 
half each of Creme Anglaise mixture and peaches. Repeat layers.

-Spread remaining whipped cream on top of trifle. Cover and 
chill 8 hours. Sprinkle with almonds before serving.


Creme Anglaise

2 cups milk or 1 cup milk and 1 cup half and half
1/2 cup sugar
5 egg yolks
1 teaspoon vanilla extract

-Bring milk to a simmer over medium heat.  Beat sugar and egg yolks at 
high speed with an electric mixer until pale and mixture forms a ribbon.

-Gradually add hot mild to egg yolk mixture, whisking until blended; 
return to saucepan. Cook over low heat, stirring constantly, until 
custard thickens and coats a spoon.  Remove from heat; pour through 
a wire-mesh strainer into a bowl, and cool 10 minutes.  Stir in 
vanilla. Cover and chill. Maks 2 cups.


Old Fashioned Pound Cake

Makes 14 servings.

2 cups butter, softened
2 3/4 cups sugar
6 large eggs
3 3/4 cups all-purpose flour
1/8 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon vanilla extract

-Beat butter at medium speed with an electric mixer 2 minutes or 
until creamy.  Gradually add sugar, beating 5-7 mintues. Add eggs, 
one at a time, beating just until yellow disappears.

-Combine flour, salt, and nutmeg in a large bowl; add to butter 
mixture alternately with milk, beginning and ending with flour mixture.

-Mix at low speed after each addition just until mixture is blended. 
Stir in vanilla.  Spoon batter into a greased and floured 10 
inch tube pan.

-Bake at 325 degrees for 1 hour and 15-20 minutes or until a wooden 
pick inserted in center comes out clean.  Cool in pan or on a wire 
rack 10-15 minutes; remove from pan and cool completely on wire rack.

FREEZER PEACH PIE FILLING Recipe from Fran West
Download 50 k PDF File

Freezer Peach Pie Filling
2 ½ cups sliced peaches
3/4 cup sugar
1 Tbsp. cornstarch
1 Tbsp. Minute Tapioca
1 dash nutmeg

Place all ingredients into a bowl and toss until evenly coated and sugar is 
mostly dissolved.  Transfer peaches to a 9 inch foil lined pie plate.  Cover 
with another piece of foil and freeze immediately.  Once frozen solid remove 
peaches from pie plate and transfer to a zip locked bag for later use.  When 
ready to use, put frozen peaches in a prepared crust and bake at 450 degrees 
for 20 minutes-lower heat to 350 degrees and continue baking another 30 minutes.

CHICKEN SALAD WITH PEACHES AND WALNUTS Recipe from Fran West
Download 48 k PDF File

CHICKEN SALAD WITH PEACHES AND WALNUTS
2 peaches
2 cups chopped, cooked chicken meat
½ cup thinly sliced red onion
½ cup poppyseed salad dressing
6 cups mixed salad greens
½ cup toasted walnuts, chopped

Chop 1 peach into ½ inch pieces; place in large bowl.  Add chicken and onion.  
Toss with dressing to coat.  Add greens and walnuts to bowl and toss to coat.  
Mound salad on large plate.  Cut remaining peach in thin wedges and place on 
top to garnish.

FRESH PEACH PECAN KUCHEN Recipe from Dale Swartz
Download 52 k PDF File

FRESH PEACH PECAN KUCHEN
1 package yellow cake mix
1 cup sour cream
1 egg
10 Tbsp. (1 1/4 sticks) melted butter
3 cups peaches, sliced 1/4 inch thick
½ cup sugar
½ tsp. cinnamon
½ cup chopped pecans

Beat together cake mix, sour cream, 4 Tbsp. melted butter and the egg with 
electric mixer at low speed for 1 minute until mixture comes together into a 
thick dough.  Press evenly over the bottom of 9 x 13 inch pan with fingertips.  
Bake at 350 degrees for 10 minutes.

Mix sugar and cinnamon in small bowl.  Remove pan from oven.  Arrange peach 
slices in rows on warm cake.  Sprinkle sugar mixture over the peaches.  
Drizzle remaining melted butter over the sugar mixture.  Top with pecans.  
Return to oven and bake an additional 30 minutes until golden brown.  
Serve warm.

NO SUGAR ADDED PEACH PIE Recipe from Lou DeVaughn
Download 50 k PDF File

NO SUGAR ADDED PEACH PIE
1 box pie crust in refrigerator case at store
1 9 inch deep dish pie plate
1 box Minute Brand Tapioca
Lemon juice
Splenda

Follow directions on the tapioca box for making the peach pie.  Substitute 
Splenda for the sugar called for-equal amount.  Seal and flute the top and 
bottom crust to keep in the juice.  For a golden crust, beat one egg and 
brush it on the crust before baking.  Check often near the end of bake 
time-it will get dark brown very quickly.

PEACH PRESERVES Recipe from Fran West
Download 50 k PDF File

PEACH PRESERVES
6 peaches, chopped
2 1/4 cups sugar
½ (2 ounce) package dry pectin

Crush 1 cup chopped peaches in the bottom of a large saucepan.  Add remaining 
peaches and set pan over medium-low heat.  Bring to a low boil, cook 20 minutes 
or until peaches become liquid (or leave it a little lumpy).

Pour peaches into a bowl and then measure 6 cups back into pan.  Add sugar and 
bring to a boil over medium heat.  Gradually stir in dry pectin and boil for 
one minute.  Remove from heat after 1 minute and transfer to sterilized jars.  
Process in hot water bath canner for 10 minutes.  Let cool, place on shelf, 
and enjoy with toast and biscuits.

PEACH SOUP Recipe from Fran West
Download 51 k PDF File

PEACH SOUP
6 ½ cloves garlic
2 Tbsp. olive oil
4 cups peaches, chopped
3 /4 cup diced onion
2 Tbsp. curry powder
1/4 tsp. ground tumeric
1/3 cup packed brown sugar
1/3 cup Chardonnay wine
1 ½ cups vegetable broth or stock
3/4 cup coconut milk (or heavy cream)
salt and pepper to taste

Preheat oven to 275 degrees-roast garlic cloves on a baking sheet for about 
30 minutes or until golden.

Heat oil in a medium saucepan over medium heat.  Sweat the onions and peaches 
until softened.  Season with curry powder, tumeric, roasted garlic and sugar.  
Cook over medium to low heat until caramelized-about 30 minutes.  Deglaze the 
pan with the wine and stir in the vegetable stock.  Remove from heat.  Puree 
the soup in a blender or food processor.  Strain through a fine sieve.  
Stir in coconut milk (heavy cream) and season to taste with salt and pepper.  

Serves 8.  Hot or chilled.

PEACH POUND CAKE Recipe from Jean Beach
Download 51 k PDF File

PEACH POUND CAKE
1 cup butter, softened
2 cups sugar
6 eggs
1 tsp. almond extract
1 tsp. vanilla extract
3 cups flour
1/4 tsp. baking soda
1/4 tsp. salt
½ cup sour cream
2 cups diced peaches
Confectioners' sugar

In a large mixing bowl, cream butter and sugar until light and fluffy.  
Add eggs, one at a time, beating well after each addition.  Beat in extracts. 

In another bowl, combine the flour, baking soda and salt.  Add to the batter 
alternately with sour cream.  Fold in the peaches.

Pour into a greased and floured 10 inch fluted tube pan.  Bake at 350 degrees 
for 60-70 minutes or until a toothpick inserted near the center comes out clean.  
Cool for 15 minutes before removing from pan to a wire rack.  Cool completely.  
Dust with confectioners' sugar.  Serves 12-16.

APRICOT PEACH SMOOTHIES Recipe from Fran West
Download 49 k PDF File

APRICOT PEACH SMOOTHIES
1 can (5.5 oz.) apricot nectar
1 medium rip banana, frozen,cut into chunks
1 cup (8 oz.) vanilla yogurt 
2 cups sliced peaches
1 Tbsp. lemon juice
1 Tbsp. honey
1 tsp. grated lemon peel
6 ice cubes

In a blender or food processor, combine all ingredients.  Cover and process 
until smooth. Pour into glasses and ENJOY!

SPICY PEACH CHUTNEY Recipe from Fran West
Download 50 k PDF File

SPICY PEACH CHUTNEY
2 pounds sliced peaches
½ cup raisins
1 clove garlic, minced
1/4 cup chopped onion
2 ½ ounces chopped, preserved ginger
2 1/4 tsp. chili powder
1 ½ tsp. mustard seed
½ tsp. curry powder
2 cups packed brown sugar
2 cups apple cider vinegar
2 Tbsp. pickling spice (in cheesecloth bag)

Place all ingredients in a large heavy pot. Bring to a boil and cook over medium 
heat for 1 ½ hours to get a good thick sauce.  Stir frequently to prevent 
scorching.  Remove the spice bag and ladle into hot sterilized jars.  Seal 
with lids and rings and process in a barely simmering water bath for 10 minutes.  
Good with curry dishes and great with cream cheese and crackers.

PEACH WHIRLIGIGS Recipe from Fran West
Download 52 k PDF File

PEACH WHIRLIGIGS
10 peaches, sliced
4 cups water
3 cups sugar
1/4 cup cornstarch

In a large saucepan combine above ingredients.  Stir constantly until mixture 
boils.  Boil for one minute, reduce heat to low to keep warm. 

2 2/3 cup buttermilk baking mix
1/4 cup sugar
1/4 cup margarine, melted
2/3 cup milk

In a large bowl, stir together baking mix 2 Tbsp. sugar, margarine and milk to 
form soft dough.  On floured surface, knead 8 to 20 times, roll out into a 9 
inch square.

1/4 cup margarine, softened
½ cup sugar
2 tsp. cinnamon

Spread softened margaine over dough.  Combine 1/4 cup sugar with cinnamon and 
sprinkle mixture over dough.  Roll dough into a log shape and cut into six 
1 ½ inch slices.  Pour hot peach mixture into an 8 x 8 inch baking dish.  
Place roll slices, cut side up on top of peach mixture.  
Bake in a 425 degree over for 25 minutes until puffed and golden.

Wesley: Bringing the Love of Christ to Life in
Worship, Word & Neighborhood and Beyond
Be Disciples - Make Disciples