Quick Peach Cobbler

4-6 cups sliced peaches
1 cup self-rising flour
1 cup sugar
1 large egg, beaten
1/2 cup butter or margarine

Sprinkle sugar, cinnamon and nutmeg on sliced peaches.  Toss to mix. Place in shallow casserole dish.  Mix sugar, flour, and egg to a crumb-like texture. Pour over peaches.  Melt margarine and drizzle over crumb topping.   Bake at 350� for 30 minutes or until top turns slightly brown and crusty.   Serve hot or cold, plain or with ice cream.
Serves 6-8.


Peach Ice Cream

2 qts. fresh peach puree
juice of 2 lemons
1 tsp. almond flavoring
1 pt. whipping cream, not whipped
2 1/2 cups sugar
2 cups finely chopped peaches

Select ripe peaches.  Peel if desired(not necessary), pit and puree.  Mix first four ingredients.  Combine peaches and sugar; mix until sugar is dissolved.  Combine all ingredients.  Pour into a ice-cream freezing can and freeze according to manufacturer's instructions.

Peach Crisp

6-7 large peaches
juice of 1 lemon

1/2 cup sifted flour
3/4 cup rolled oats
1/2 cup brown sugar, packed
1/3 cup margarine

Put peeled, sliced peaches in shallow baking dish and sprinkle with lemon juice.  Mix flour, oats, and brown sugar.  Cut in margarine with pastry blender.  Press over peaches.  Bake at 325� for 30 minutes or until peaches are tender.


Peach Refrigerator Cake

1/2 pound marshmallows
1/2 cup orange juice
1/2 cup ginger ale
1 cup heavy cream, whipped
Sponge cake or lady fingers
6-8 peaches, sliced
1/2 cup chopped crystallized ginger

Cut marshmallows in quarters, add to orange juice and stir over hot water until almost melted; cool slightly and add ginger ale.  When slightly thickened fold in 3/4 cup whipped cream. Line a spring form pan with waxed paper.  Arrange layer of cake or ladyfingers on bottom, next a layer of peaches, then layer of marshmallows; repeat until there are 3 layers of cake and 2 of filling.  Chill in refrigerator overnight.  Unmold; garnish with remaining peaches and cream and ginger.


Baked Peaches

1 dozen peaches
1 cup granulated sugar

Prick peaches all over with a fork and set them close together in a baking dish.  Sprinkle with sugar, and add just enough water to cover the bottom of the dish.  Bake until soft.  Serve with ice cream.

Recipe taken from Blue Anchor Recipe Booklet

Baked Stuffed Peaches

6 ripe peaches
1/2 cup sugar
4 egg yolks
1/2 lb. almond macaroons, crushed.

Peel and halve peaches; scoop out about 1 teaspoon of the center pulp of each half.  Mash pulp; mix with sugar, crushed macaroons and egg yolks.   Place halves close together, cut side up, in greased baking dish, about 8x12.   Spoon macaroon mixture into center of each.  Bake in a slow oven (300�) for 30 minutes, or until peaches are tender.


Peach Pie Tip

Did you know that you can freeze your pie filling??
Simply mix your filling as though you were making a fresh pie.  Then wrap your pie pan in saran wrap and freeze your filling in the pan.  When it is frozen solid, simply wrap it tightly in foil.
When you're ready to bake, just make a fresh crust, place your filling inside and bake at the normal temperature!

A wonderful winter treat!

Angel Peach Delight

1 prepared angel food cake
15 fresh peaches, sliced
1/4 cup peach brandy (optional)

With serrated knife, at the top of the cake, cut 1/4 inch from each side of cake and hollow out 3 inches in depth.   Place sliced peaches in hollowed angel food cake, sprinkle with brandy, garnish with peach slices. and raspberries.

California Tree Fruit Recipe

Frozen Peach Daiquiris

2 1/2 oz. dark rum
1/4 cup freshly squeezed lime juice
1/4 cup sugar
9 peach ice cubes (see below)
3/4 cups crushed ice

Combine all ingredients in blender; blend smooth.  Pour into stemmed glasses.  Garnish with peach and lime slices.
Makes three 6-oz drinks.

* For non-alcoholic version, substitute pineapple juice for rum and decrease sugar to 2 tablespoons.
Peach Ice Cubes

4 fresh peaches, peeled and sliced
1 TB lemon juice

Combine in blender; puree.  Pour into ice cube trays; freeze.

Peachy Jam

1 ground orange
4 cups sugar
1- 3oz pkg. orange Jell-O
4 cups mashed peaches
1bottle (4-6oz) maraschino cherries chopped(w/juice)

Combine all together- except Jell-O. Boil rapidly for 10 minutes.
Remove from stove and add Jell-O; stir thoroughly.
Pour in sterilized jars and seal. Makes 3 1/2 pints.

A recipe from our neighbor Myrna Dittmore.