September 14, 2012

A Week's Worth of Peach Recipes

Over labor Day Weekend my MIL made the the most delicious miniature peach pies.  Those tiny little bites of heaven awoke a craving for peaches that followed me around all week!  So last Sat. in an effort to satisfy my need for peaches I went to a local famers market** and bought an ENTIRE box of peaches. 

Now here’s the thing about a box of peaches, it isn’t that big of a deal if you are canning, but I really just don’t have the time or energy to can this year,  so instead we have had one terribly delicious week of non stop peach recipes.  I thought I would share a few of my favorites incase any one else has a few peaches lying around. {if you are planning on canning here is a very helpful tutorial from Brooke at The Crafting Chicks).  
We started off the week with one of my best recipes.  Cream Cheese Peach Pie (doesn’t the name alone make you drool).  I made this recipe for my Mom and my Aunt with the came over Sun. for dinner.  My Mom told me it was one of the best things I have ever made.  Thanks Mom!

  • 1/2 pint whipping cream
  • 1 cup powdered sugar, divided
  • 6 ounces cream cheese, softened
  • 1 9-inch baked pie shell
  • sliced peaches
  • 1 tsp. vanilla extract

  • Glaze:
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup mashed peaches
  • 1 cup water
  • yellow food coloring
  • 1/2 tsp. almond extract

  • Preparation:
    Whip the cream with 1/2 cup powdered sugar. Beat cream cheese with rest of powdered sugar. Fold together the whipped cream mixture and the cream cheese mixture adding vanilla. Spread in the cooled pie shell. Cool in the refrigerator for at least 2 hours. Cover cream mixture with sliced fresh peaches. For the glaze: Mix together the sugar, cornstarch, mashed peaches, water and about 2 drops of food coloring. Boil until clear, stirring constantly. Remove from stove, add almond extract. When cool, pour over pie.
    A couple little tips.  First his recipe is defiantly a make ahead.  If it doesn’t have time to set up (a couple of hours) you will be serving Cream Cheese Peach Soup instead of pie.  Don’t hold back when adding the layer of sliced peaches, the more slices you can fit on there the better.   I’m not the best pie crust maker, so I just use the frozen Marie Calendar pie crusts.  They are amazing, and since they come in a pack of two I usually double the recipe and make two pies at once.  This pie also tastes great with strawberries instead of peaches.

    My kids have also had half a peach in there school lunches almost everyday.  My 9 year old can’t get enough.  After school we tried this tasty AND healthy Peach Breakfast Smoothies from La Fuiji Mama


    Tues. night for dinner I tried Gywneth Paltrow’s BBQ Peach Sauce on our chicken.  It was YUM!!  I love the taste of sweet and spicey.

    Wed. night I stayed up late and made a Painter {that’s my maiden name} family tradition,Peach Crisp. It’s a perfect make ahead and eat for breakfast the next morning recipe. You can find this recipe in the Betty Crocker Cook Book.

    8-10 peaches peeled and sliced


    I usually double the topping because truth be told we have some serious sweet tooth's at our house.

    Topping for Peach Crisp:

  • 3/4 cup packed brown sugar
  • 1/2 cup flour
  • 1/2 cup oatmeal
  • 1/3 cup butter
  • 3/4 tsp. nutmeg
  • 3/4 tsp. cinnamon

  • Preparation:
    Spray an 8x10 pan with cooking spray or spread with butter.  Spread sliced peaches evenly over bottom of pan.  Combine topping ingredients in bowl and mix until crumbly (I throw mine in my food processor).  Cover peaches with toppin and cook uncovered for 30 min. at 375 degrees.

    This morning I made a variation of the delicious oatmeal recipe from Our Best Bites, with a few variations to make it peachy and a little more instant.

    Instead of steeled oats I used regular oatmeal and instead of cooking it the crock post I threw everything in a pot on top of my stove and cooked it for about ten minutes.  Instead of apples I substituted peaches and used 3/4 cup of cream and 3/4 cup of whole milk instead of 11/2 cups of milk (nothing like a couple of extra calories).  I also added 1/4 tsp of nutmeg and omitted the nuts.  It was creamy, peachy and gone with in 10 minutes!

    Tonight I’m going to try making some Peach Turn Overs using the glaze recipe from the pie (except I think I will skip mashing the peaches and just slice them) and some fresh Peach Mango Salsa.  Still looking for a good recipe if anyone has any!

    Well that wraps up our peach filled week.  I still have about 30 peaches to go, so if you have any favorite peach recipes your family loves, please share!!

      **{For you local ladies I have two local farmers market I love.  One is on the frontage road right above Bangeter inbetween 114th South and 12th, they THE BEST local Gala Apples.  The second is the one right on 123rd on the borders of Draper and Riverton above the Jordan River Parkway}

    1 comment:

    1. OMG my family would LOVE this...they all LOVE fresh peaches! :)