Fresh Peach Pie

 So easy.  So yummy.  The peaches are fresh, not cooked.  I overwhipped the cream, so this picture isn't great, but this pie is really delicious.

Fresh Peach Pie

1 baked pie crust or graham cracker crust

Peaches, cut up- enough to fill the pie plate

1 can sweetened condensed milk

1/4 cup lemon juice, bottled or fresh

1 1/2 cups fresh whipped cream, sweetened

Cut the peaches into the pie crust.  Make sure it is very full.  Mix together the milk and lemon juice.  Pour over the peaches.  Top with the whipped cream.  Refrigerate for at least two hours.  

Easy Peach Syrup

Picture from butterwithasideofbread.com

4-5 Fresh Peaches OR a 29 ounce can of Sliced Peaces
1/3 cup Granulated Sugar (We cut this in half)
2 Tbsp. AND 1 tsp. Corn Starch
1/4 cup water (We actually used 1/4 cup of the peach juice from the can)
2 Tbsp. Butter (We used 1)
1 Tbsp. Vanilla
1/4 tsp. Ground Cinnamon (We omitted this entirely)
a dash of Salt

If you are using fresh peaches, peel and slice them, and set them aside. In a medium sized bowl, whisk together the Sugar, Corn Starch and Cinnamon. Take about 1/3 to 1/2 of the peaches and add to the mixture, pour in the water (or peach juice) and stir. Puree the mixture with an immersion blender, and stir. The mixture will be pale and cloudy.
Microwave for 3 minutes (while it is in the microwave chop the rest of the peaches into much smaller pieces), stir, 1.5 minutes, stir, add chopped peaches as well as the Butter, Vanilla and Salt. Return to microwave for an additional minute.
Use right away or transfer to an airtight container to be kept in fridge (where it will stay fresh for about 2 weeks). Heat for 1-2 minutes before serving. This is great on Pancakes, Waffles and French Toast. You can also make this on the stove, if you would prefer. This is my mom's new favorite.


You can find the original recipe here, with stove-top instructions.

Peaches and Cream Pie

Easter Sunday a good friend stopped by with this beautiful pie. Doesn't it look delicious?!? Believe me. It is. I usually choose chocolate over fruit when I am selecting a dessert, but this would be an exception. It is super yummy. My friend was gracious enough to share her recipe and consent to sharing it with you, so I hope you enjoy it as much as I did!!

3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
3 T. soft butter
1/2 c. milk
1 box (4 serving size) instant dry vanilla pudding mix
1 egg
1 lb. can peaches, reserve 3 Tbsp juice.
8 oz soft cream cheese
1/2 c. sugar
1 tsp. sugar
1/4 tsp. cinnamon

Mix first 7 ingredients until smooth. Place batter in greased 9 inch pie plate.

Drain peaches, reserving 3 Tbsp of the juice. Place fruit over batter.

Beat cream cheese, 1/2 c. sugar and reserved peach juice until smooth. Spread over top of fruit, leaving 1/2 inch ring of batter outside.

Mix 1 tsp. sugar with cinnamon and sprinkle on top of cream cheese mixture.

Bake at 350 degrees 35-45 minutes until the crust is golden brown. The original recipe said to "cool and serve", but we had it warm and I thought it was even better.

Peach Malt

A Hinton family tradition from WAAAAAAYYY back is Peach Malt.  That's what all the Hinton family calls it, but it's not really a malt.  It's a  . . . smoothie?  milkshake?   I don't know, but it's good.  It's kind of evolved over the years.  When I first joined the family ( that's a long time ago!) it was made with just frozen peaches, sugar and milk blended in the blender.  But now Ken adds vanilla ice cream.  So I guess it's a smoothie changed to milkshake.  Ya, that's what it is.  I know others of the Hintons add lemon juice, or bananas,  and I don't know what all else.  I guess we all have our own version.  Ken's family had an orchard with many peach trees.  They would always freeze peaches and then make these throughout the year- usually on Sunday evenings.  We continued the tradition as we have three peach trees.  Many Sunday nights and family home evening nights we have this for a treat.  My husband always makes it.  I watched him make it, and this is what he did:

Peach Malt
Fill the blender about 1/3-1/2 full of frozen peaches (about two cups)
Add 1/4-1/3 cup sugar
Add several scoops of vanilla ice cream, then fill the blender container with milk.  Blend til it's all well blended and smooth.  Enjoy!

Fresh Peach Pie

It's peach season! This is a delicious way to use those peaches. I make it every year- at least once. It's easy and yummy.

You'll need:

1 single crust pie crust, baked

6-8 peaches

1 1/2 cups sugar + more for sprinkling over peaches

5-6 T. cornstarch

1/2 cup water

2 T. butter

1/2 tsp. almond extract

Whipped Cream, Cool whip, or ice cream for topping

Slice 3 or 4 peaches into a bowl. Sprinkle with sugar. Stir gently. Set aside.

Mash 2-3 large peaches. Put in a saucepan. Add the sugar, corn starch, and water. Cook on med. high heat for about 5 minutes. It should be a full boil. Remove from heat and add the almond extract and butter. Put the peaches in the pie crust and pour the cooked mixture over the top. Chill for several hours. Serve with the whipped or ice cream.

Peach and Tomato Pasta

I found this amazing recipe that is perfect for peach season. It's especially great for people like my mom who have a peach tree and grow tomatoes in their garden. I just got the Better Homes and Gardens magazine (thanks to my hubby for mother's day) and it has tons of peaches recipes (which we will be trying about 5 of them in the next couple of weeks) and we loved this one last night. I did change a couple of things and may make a couple changes next time, so I'll note those and you can decide how you want to make it.
Btw, this is a fast recipe and you don't want the peaches too mushy, so it's good to have everything chopped and ready to add when it calls for it.

12 oz. spaghetti or linguine (I used spaghetti but may try a single pasta next time)
3 cloves garlic (I used garlic powder equivalent, check the container)
1 Tbsp canola oil (I used olive oil)
1 pint grape tomatoes (I used several romas, diced)
2 lb. peaches (about 6), pitted & sliced and/or coarsely chopped (leave the skins on)
1/2 cup pitted Kalamata olives, halved (don't like these at all so didn't use them)
1/3 cup chopped basil leaves (used dried equivalent)
1/4 tsp. salt
1/8 tsp. black pepper
1/4 to 1/2 tsp. crushed red pepper
toasted slivered almonds (opt.)

1. Prepare spaghetti according to package directions. Reserve 1/4 c. of the spaghetti cooking liquid. Drain spaghetti and return to pot; keep warm.

2. Meanwhile, in a 12-inch skillet cook garlic in hot oil over medium heat for 1 minute. Add tomatoes. Cook, uncovered, for 2 minutes. Add peaches. Cook 4 to 5 minutes more or until peaches are just soft, stirring occasionally. Stir in olives, basil, salt, and peppers; heat through.

3. Add peach mixture to cooked spaghetti along w/ reserved spaghetti cooking liquid. Toss to combine. Season to taste w/ additional salt and pepper. Serve warm or at room temp. Sprinkle w/ almonds just before serving.
Makes 6 servings.
Enjoy! So unique yet yummy.