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Peach Compote
PEACH COMPOTE THE TAMPA TRIBUNE
¼ cup sugar
1 teaspoon ground cinnamon
1 teaspoon cornstarch
2 cups sliced fresh peaches
¼ cup water
1 tablespoon lemon juice
1 pint strawberry or vanilla ice cream or
yogurt
In a small saucepan combine sugar, cinnamon &
and cornstarch; stir in peaches. Add water &
lemon juice; cook and stir until peaches are
tender, about 4 minutes. In 4 dessert glasses
place a scoop of ice cream; top with ½ cup warm
Card 1 Back:
peaches. Garnish with strawberries and mint,
if desired.
Yields 4 portions.
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# Peach Compote
*The Tampa Tribune*
*Yields 4 portions*
## Ingredients
- 1/4 cup sugar
- 1 tsp ground cinnamon
- 1 tsp cornstarch
- 2 cups sliced fresh peaches
- 1/4 cup water
- 1 Tbsp lemon juice
- 1 pint strawberry or vanilla ice cream or yogurt
## Instructions
1. In a small saucepan, combine sugar, cinnamon, and cornstarch; stir in peaches.
2. Add water and lemon juice; cook and stir until peaches are tender, about 4 minutes.
3. In 4 dessert glasses, place a scoop of ice cream.
4. Top each with 1/2 cup warm peaches.
5. Garnish with strawberries and mint, if desired. -
Peach Jam
Peach Jam
2 C crushed peaches
2 C water
1 pkg pectin
1 pkg orange Kool aid
Bring to boil add 6C sugar. Boil
3 minutes longer
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# Peach Jam
## Ingredients
- 2 cups crushed peaches
- 2 cups water
- 1 pkg pectin
- 1 pkg orange Kool-Aid
## Instructions
1. Combine crushed peaches, water, pectin, and orange Kool-Aid in a pot and bring to a boil.
2. Add 6 cups sugar and boil 3 minutes longer. -
Min's Marmalade
Min's Marmalade (C. Kolar, July '90)
1 doz. peaches or 8 c. crushed; approx. 3#
makes
3 oranges 18-19 cups
1 lemon jam
sugar
Skin peaches; crush Squeeze lemon & oranges,
grind rind of lemon + 2 orang. Measure all pulp.
put in kettle w/ equal amt. of sugar. Bring t
boil; simmer about 35 min. till clear. Add 1 cup
blanched & shredded almonds or walnuts.
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# Min's Marmalade
*Recipe from the kitchen of C. Kolar — July 1990*
*Makes 18–19 cups jam*
## Ingredients
- 1 dozen peaches (or 8 cups crushed; approx. 3 lb.)
- 3 oranges
- 1 lemon
- Sugar (equal amount to measured pulp)
- 1 cup blanched & shredded almonds or walnuts
## Instructions
1. Skin peaches and crush them.
2. Squeeze the lemon and oranges.
3. Grind the rind of the lemon and 2 of the oranges.
4. Measure all pulp combined.
5. Put in a kettle with an equal amount of sugar.
6. Bring to a boil; simmer about 35 minutes until clear.
7. Add 1 cup blanched and shredded almonds or walnuts. -
Butterscotch Peach Pie
BUTTERSCOTCH PEACH PIE
Pastry for a 2-crust, 9-inch pie
3 pounds fresh peaches, peeled
and sliced (about 6 cups)
1/4 cup firmly packed brown sugar
2 tablespoons flour
2 teaspoons lemon juice
6 tablespoons melted butter or
margarine
1/2 teaspoon nutmeg
1/4 teaspoon almond extract
On a lightly floured board, roll out 2
circles of pastry. Fit one in bottom of a
9-inch pie pan. Arrange peaches in pie
shell.
In a small bowl, combine brown sugar,
flour, lemon juice, melted butter, nutmeg
and almond extract. Sprinkle over peach-
es. Top with remaining crust, crimp edges
and slash top for steam to escape. Bake in
a 450-degree oven 15 minutes; reduce heat
to 350 degrees and bake 35 to 40 minutes
more, or until golden. Serve warm or cold.
Yields 6 to 8 servings.
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# Butterscotch Peach Pie
## Ingredients
- Pastry for a 2-crust, 9-inch pie
- 3 pounds fresh peaches, peeled and sliced (about 6 cups)
- 1/4 cup firmly packed brown sugar
- 2 Tbsp flour
- 2 tsp lemon juice
- 6 Tbsp melted butter or margarine
- 1/2 tsp nutmeg
- 1/4 tsp almond extract
## Instructions
1. On a lightly floured board, roll out 2 circles of pastry. Fit one in the bottom of a 9-inch pie pan. Arrange peaches in pie shell.
2. In a small bowl, combine brown sugar, flour, lemon juice, melted butter, nutmeg, and almond extract. Sprinkle over peaches.
3. Top with remaining crust, crimp edges, and slash top for steam to escape.
4. Bake in a 450-degree oven for 15 minutes; reduce heat to 350 degrees and bake 35 to 40 minutes more, or until golden.
5. Serve warm or cold. Yields 6 to 8 servings. -
Harriet's Peach Pie
Harriet's Peach Pie
In a double boiler combine 1/4 C. of
each of sugar & light brown sugar,
2 tbsp. corn starch, 1/2 tsp salt, and
a pinch of cinnamon. Add 1 1/2 cups
sour cream, 1/4 C. honey, 1/8 tsp almond
extract, 2 egg yolks, beaten. Cook the
mixture, stirring constantly, over
hot but not boiling water, until its
thickened. Cool mixture thoroughly.
Line - 10 in pie plate with flaky
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pastry, & bake in a hot oven. at
400° F. for 8 to 10 - min. Cool shell.
Slice enough washed & peeled
peaches to make 4 to 5 C. sliced
peaches & drain well. Add the peaches
to the cooled custard & turn mixture
in cooled pie shell. Cover pie with
lattice work crust & bake at 450°
for 15 mins. lower temperature to
350° & continue baking the pie until
crust is golden. Cool & top with 1/2 C. sour
sugar & little cinnamon cream & 2 TBsp. brown
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# Harriet's Peach Pie
## Ingredients
- 10-inch flaky pastry pie shell (unbaked)
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 2 Tbsp corn starch
- 1/2 tsp salt
- Pinch of cinnamon
- 1 1/2 cups sour cream
- 1/4 cup honey
- 1/8 tsp almond extract
- 2 egg yolks, beaten
- 4 to 5 cups fresh peaches, washed, peeled, sliced, and drained well
## Topping
- 1/2 cup sour cream
- 2 Tbsp brown sugar
- Little cinnamon
## Instructions
1. In a double boiler, combine sugar, light brown sugar, corn starch, salt, and a pinch of cinnamon.
2. Add sour cream, honey, almond extract, and beaten egg yolks.
3. Cook the mixture, stirring constantly, over hot but not boiling water, until thickened.
4. Cool mixture thoroughly.
5. Line a 10-inch pie plate with flaky pastry and bake in a hot oven at 400°F for 8 to 10 minutes. Cool shell.
6. Add the drained sliced peaches to the cooled custard and turn mixture into the cooled pie shell.
7. Cover pie with a lattice work crust and bake at 450°F for 15 minutes.
8. Lower temperature to 350°F and continue baking the pie until crust is golden.
9. Cool and top with sour cream mixed with brown sugar and a little cinnamon. -
Fresh Peach Sunday
Fresh Peach Sunday
4 ripe peaches 1lb -- Peel 2 cut in
2 tbsp sugar shallow bowl -
1/4 tsp vanilla crush well. Add
1/2 lemon (rind or juice) - sugar
1 pt. Van. Ice cream
Put remaining peaches. Slice lengthwise
& thinly, over crushed P. mix well let
stand in refrigerator, serve over I.C. or
cake. serv 4 -
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# Fresh Peach Sunday
## Ingredients
- 4 ripe peaches, divided
- 2 Tbsp sugar
- 1/4 tsp vanilla
- 1/2 lemon (rind or juice)
- 1 pt vanilla ice cream
## Instructions
1. Peel and cut 2 of the peaches and place in a shallow bowl; crush well.
2. Add sugar to the crushed peaches.
3. Slice the remaining peaches lengthwise and thinly, and place over the crushed peaches.
4. Mix well and let stand in refrigerator.
5. Serve over ice cream or cake.
6. Serves 4. -
Fresh Peach Pie
Fresh Peach Pie
1 Pkg. peach Jello
2 T. cornstarch
3/4 cup sugar
1 1/2 cups water
Cook until thick and cool
Slice 3 peaches in the crust
and pour the peach mixture over
peaches
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# Fresh Peach Pie
## Ingredients
- 1 pkg. peach Jello
- 2 Tbsp. cornstarch
- 3/4 cup sugar
- 1 1/2 cups water
- 3 peaches, sliced
- 1 pie crust, baked
## Instructions
1. Combine peach Jello, cornstarch, sugar, and water in a saucepan.
2. Cook until thick, then cool.
3. Slice 3 peaches into the crust.
4. Pour the cooled peach mixture over the peaches. -
Peachy Pork Chops
Peachy Pork Chops
1 1/2 c chopped onion parsley
1 1/2 c chopped celery pork chops
1/2 c margarine olive oil
6 c dry bread cubes garlic salt
1/2 tsp poultry seasoning 1/4 c peach preserves
1/2 " rubbed sage spread over
1/8 tsp pepper top
1 c 8 oz peaches (drained) + diced
2 eggs
1 c water
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# Peachy Pork Chops
## Ingredients
### Stuffing
- 1 1/2 cups chopped onion
- 1 1/2 cups chopped celery
- 1/2 cup margarine
- 6 cups dry bread cubes
- 1/2 tsp poultry seasoning
- 1/2 tsp rubbed sage
- 1/8 tsp pepper
- 1 cup canned peaches (8 oz, drained and diced)
- 2 eggs
- 1 cup water
### Pork Chops
- Pork chops (4–6 bone-in pork chops approximately 1" thick)
- Olive oil
- Garlic salt
- Fresh parsley (for garnish)
### Topping
- 1/4 cup peach preserves
## Instructions
1. Sauté onion and celery in margarine until softened.
2. Combine sautéed vegetables with dry bread cubes, poultry seasoning, sage, and pepper.
3. Add diced peaches, eggs, and water; mix until combined.
4. Season pork chops with garlic salt on both sides.
5. Brown pork chops in olive oil over medium-high heat.
6. Place stuffing in a greased baking dish.
7. Arrange browned pork chops over stuffing.
8. Spread peach preserves over the top of the pork chops.
9. Bake at 350°F for 45–60 minutes until pork chops are cooked through.
10. Garnish with fresh parsley before serving. -
Old-fashioned Peach Pie
Old-fashioned Peach Pie
It's perfect—just enough sugar and just
enough spice—
¾ cup sugar
3 tablespoons enriched flour
¼ teaspoon nutmeg or cinnamon
5 cups sliced peaches
• • •
1 recipe Plain Pastry
• • •
2 tablespoons butter or
margarine
Combine sugar, flour, and spice.
Add to peaches; mix lightly.
Spread in 9-inch pastry-lined pie-
plate; dot with butter. (Sprinkle
with extra nutmeg or cinnamon, if
desired.) Top with lattice crust;
crimp edges. Bake in hot oven
(400°) 40 to 45 minutes or till
done. Serve warm with whipped
cream or ice cream; or pass pitcher
of cream. Lattice Crust: Cut
strips of dough ½ to ¾ inch wide
with pastry wheel or knife. Lay
lengthwise strips on top of filled
pie at 1-inch intervals. Fold back
alternate strips to help you weave
crosswise strips over and under,
placing them on the diagonal.
Trim bottom crust and lattice
strips even with outer rim; seal
edges. Dampen edge lightly with
water and place extra strip over it,
covering ends of lattice. Seal,
crimp edge. Tasting-Test Kitch-
en note: For drained canned or
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# Old-fashioned Peach Pie
## Ingredients
- 1 recipe Plain Pastry
- 3/4 cup sugar
- 3 Tbsp enriched flour
- 1/4 tsp nutmeg or cinnamon
- 5 cups sliced peaches
- 2 Tbsp butter or margarine
## Instructions
1. Combine sugar, flour, and spice.
2. Add to peaches; mix lightly.
3. Spread in 9-inch pastry-lined pie plate; dot with butter. (Sprinkle with extra nutmeg or cinnamon, if desired.)
4. Top with lattice crust; crimp edges.
5. Bake in hot oven (400°) 40 to 45 minutes or till done.
6. Serve warm with whipped cream or ice cream; or pass pitcher of cream.
## Lattice Crust
1. Cut strips of dough 1/2 to 3/4 inch wide with pastry wheel or knife.
2. Lay lengthwise strips on top of filled pie at 1-inch intervals.
3. Fold back alternate strips to help you weave crosswise strips over and under, placing them on the diagonal.
4. Trim bottom crust and lattice strips even with outer rim; seal edges.
5. Dampen edge lightly with water and place extra strip over it, covering ends of lattice.
6. Seal, crimp edge. -
Custard Peach Pie
Custard Peach Pie
Cover unbaked pie crust
with sliced peaches.
Add - 1 cup sugar
1/3 cup flour - 1 egg
1/4 teasp. vanilla
1/3 cup soft butter
Cream sugar & butter - add egg -
flour & vanilla - put over peaches
Bake 325 1 hr.
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margarine pie crust
single crust - 9in pie
1 1/4 cups unsifted flour
1/8 teasp. salt
1/2 cup margarine -
cut in with pie blender.
Sprinkle 2 tablesps. cold
water over mixture & blend
well - Bake 450 degrees - 12-14 mins
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# Custard Peach Pie
## Pie Crust (Margarine Pie Crust — Single Crust, 9 in pie)
- 1 1/4 cups unsifted flour
- 1/8 tsp salt
- 1/2 cup margarine
- 2 Tbsp cold water
## Ingredients
- Sliced peaches (enough to cover unbaked pie crust)
- 1 cup sugar
- 1/3 cup flour
- 1 egg
- 1/4 tsp vanilla
- 1/3 cup soft butter
## Instructions
1. Combine 1 1/4 cups unsifted flour and 1/8 tsp salt.
2. Cut in 1/2 cup margarine with a pie blender.
3. Sprinkle 2 Tbsp cold water over mixture and blend well.
4. Pre-bake crust at 450 degrees for 12–14 minutes.
5. Cover unbaked (or pre-baked) pie crust with sliced peaches.
6. Cream sugar and butter together.
7. Add egg, flour, and vanilla; mix well.
8. Pour mixture over peaches.
9. Bake at 325 degrees for 1 hour. -
Frozen Peaches
Frozen Peaches
8 cups (water) & 6 cups sugar
for 1 crate of peaches.
Boil water & sugar till
dissolved and cool. To each cup
of syrup add 1 1/2 tsp ascorbic
acid.
Scald peaches 3/4 min. Put
in ice water — drain.
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Pack about 5 1/2 peaches to
quart. Cover with cold syrup.
Crumble wax paper on top of
peaches to hold peaches
under syrup. Cover & freeze.
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# Frozen Peaches
## Ingredients
- 1 crate peaches
- 8 cups water
- 6 cups sugar
- 1 1/2 tsp ascorbic acid per cup of syrup
- Wax paper
## Instructions (Partially Inferred)
1. Boil water and sugar together until sugar is dissolved. Cool completely.
2. To each cup of cooled syrup, add 1 1/2 tsp ascorbic acid.
3. Scald peaches for 3/4 minute. Place in ice water, then drain.
4. Remove peals, and slice in half removing pit.
5. Pack about 5 1/2 peaches per quart container.
6. Cover peaches with cold syrup.
7. Crumble wax paper on top of peaches to hold them under the syrup.
8. Cover and freeze. -
White Cake Mix Dessert / Cherry Pineapple Dump Cake
desserts
white cake mix
Large can of peaches
1½ sticks of butter
350° - 45 min to 1 hour
or
21 oz cherry pie mix
15 oz crushed pineapple
1½ sticks butter
over →
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# White Cake Mix Dessert (Dump Cake)
## Ingredients – Peach Version
- 1 box white cake mix
- 1 large can of peaches with liquid
- 1 1/2 sticks butter
## Instructions – Peach Version
1. Pour peaches into baking dish.
2. Sprinkle white cake mix over top.
3. Slice butter and lay over cake mix.
4. Bake at 350° for 45 minutes to 1 hour.
## Ingredients – Cherry Pineapple Version
- 1 box white cake mix
- 21 oz cherry pie mix
- 15 oz crushed pineapple with liquid
- 1 1/2 sticks butter
## Instructions – Cherry Pineapple Version
1. Pour cherry pie mix and crushed pineapple into baking dish.
2. Sprinkle white cake mix over top.
3. Slice butter and lay over cake mix.
4. Bake at 350° for 45 minutes to 1 hour.