Ready to Trust is about to launch and the story lands right in the middle of an Oklahoma peach harvest.
Thanks to reader friends for peach recipes! I can't wait to try them all.
Kathy Johnson's Peach Crisp
6 cups sliced peaches
1 c. sugar
3 TB cornstarch
Mix together and pour into greased 9x9 pan.
1 c quick oats
1/2 c brown sugar
1/3 c flour
1 tsp cinnamon
1/2 c (1 stick) melted butter
Sprinkle over top of fruit. Bake at 350 degrees for 45 min.
Kathy Johnson's Peach Peel Jelly
Save all the scraps - peels and pits - from your peaches. Put in heavy saucepan and add enough water to barely cover them. Simmer for 30 min and allow to steep overnight. Strain juice from the pot in the morning and discard scraps.
3 cups juice from scraps
1 box powdered pectin
2 cups sugar
In 3 quart saucepan, whisk together the peach juice and pectin. Bring to a rolling boil. Add sugar all at once. Return to rolling boil and cook, stirring constantly, for 3 min. Ladle into jars, place lids. Process in hot water bath for 10 min.
Kay Garrett's Fresh Peach Delight
1 cup Flour
1 tablespoon sugar
½ cup softened butter – 1 stick
¼ cup finely chopped pecans.
1 cup sugar
8 ounces softened cream cheese
1 large tub of cool whip
3 cups of sliced fresh peaches
1 cup sugar
2 tablespoons cornstarch
1 ½ cup water
1 – 3 ounce package of peach flavored gelatin
Mix flour, 1 tablespoon sugar, softened butter and chopped pecans until well blended. Spread in a 9X13 inch baking pan. Bake in 350 degree until light golden in color – about 20 minutes. Set on rack and cool.
When crust is cool, beat 1 cup sugar and cream cheese until light and fluffy and sugar dissolved. Fold in the thawed cool whip. Spread over crust and top with sliced peaches. This is where you can put as many as you like, but be sure to have enough to get a bite of peach in each bite. Place dessert in oven while you do the next step.
For the gelatin topping, mix 1 cups sugar and cornstarch. Stir in water. Cook over medium heat until you can tell it is starting to thicken pretty well – coats spoon or doesn’t just pour out of spoon at a thin liquid. Take off heat and pour in the gelatin and stirring until dissolved. This mixture has to cool to where there is no heat in liquid before pouring on the dessert, but you don’t want it to set up either. To speed this process up, I have put the pan in a mixture of water and a little ice in the sink. If you do this, you need to stir constantly to make sure it cools evenly. One it is room temperature and still a thick liquid pour on top of the peaches. Place in refrigerator for the topping to set up.
Keep stored in refrigerator in a covered cake pan or covered with foil.
Variations: This recipe is equally delicious with fresh strawberries by substituting the fruit and the flavor of gelatin to strawberry.
Note: Although I know of some that have made this using can or frozen fruit, it most definitely has better results sticking to the fresh fruit.
The New York Times just released two awesome recipes. If you don't have access, email me for a copy.
Fresh Peach Pie from Tina's Aunt Jay
3/4 c. sugar
2 Tbsp. cornstarch
1 1/3 c. cold water
1 (3 oz.) dry peach Jello
6 c. peaches, peeled and sliced
Cook first three ingredients until thick and clear. Add Jello. Mix with hot mixture. Cook together. Mix peaches and thickening mixture together. Pour into baked pie shell. Chill and serve with ice cream.
Ready to Trust features peach trees on the cover. Did you see them?
Got a great peach recipe? Email me and I'll add it to the page.