Thursday, September 4, 2014

Give me your recipes!

Because what am I supposed to do with all these peaches?

the apples are already spoken for.

11 comments:

  1. So my mother's side of the family has passed down a recipe over the years. We use canned peaches, but I'm sure you could use regular. Basically we very roughly mash a can of peaches (or in your case, some cut peaches w/ water), add however much sugar you want to add, heat it up on the stove, add in some corn starch dissolved in water (how much is up to how thick you want it) until it thickens a bit. Serve HOT over biscuits. Amazing breakfast right there.

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  2. Millions of peaches, peaches for me...

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  3. Holy crap that's a lot of peaches. I have a recipe for a really pretty cake with sliced peaches on top, but I'm not sure that's going to quite do it for you... You need to learn how to can and preserve. Peach jelly for life!

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  4. Easy peasy peach dessert: slice in half, sprinkle with sugar and cinnamon, toss on grill (with a bit of oil), heat through, serve hot with vanilla ice cream.

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  5. Peach Butter!

    Yummy and it uses tons of peaches but the yield isn't overwhelming. 4 lbs = 4 cups

    This recipe is from Smitten Kitchen - a great food blog. Have fun!

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  6. make all the peach cobbler recipes and tell us which one was the best!

    Also, I am totally jealous - in OH we have NO peaches anymore! :(

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  7. Jealous! Looks delish. Cook with pork or turkey for savory, make cobbler for sweet. =)

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  8. Blanch those suckers (toss into boiling water for 1-2 mins, then stick in ice water for a few mins), peel the skins off, cut 'em in half, remove the pit, and freeze them in big plastic bags. Figure out what to do with them later, because that's waaaay to many to turn into jam/cobbler/ice cream now!

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  9. I saw the title and was like "omg I have so many" clicked through.. peaches.. damn I have none.. :( hit me up if you want some savory food recipes though

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  10. Send them to MEEEEE!

    Seriously, though, we used to freeze and can several bushels' worth of peaches every summer.

    For freezing, as described above, blanch the skins off, pop the pits, and freeze them in freezer-quality plastic bags. For extra-long life, you can invest in one of those food-saver systems that sucks the air out, or you can just buy halfway decent ziploc bags at the store and squish as much air out as possible.

    Peach jam is amazingly simple and delicious. Buy a few flats of jars, buy a few boxes of pectin, and follow the instructions that come with the pectin. ~3 hours later, you'll have enough to give to every extended cousin for months to come.

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