Peach Recipes Needed! Have LOTS of peaches and don't know what to do with them?

We have a ton of white, button peaches from an especially fruitful tree this year. They are way too much for us to eat. I am looking for some good recipes to make something - jam, cakes, maybe dry them? Any suggestions?

Peach Recipes Needed! Have LOTS of peaches and don't know what to do with them?
Southern Style Peach Cobbler





1/4 c butter


1/2 c sugar


1 c flour


1tsp. cinnamon


2 tsp. baking powder


1/2 c milk or half %26amp; half


2 c fresh or frozen peaches


3/4 c peach juice or apple juice


Ice cream or whipped cream optional





In mixing bowl cream butter and sugar combine flour, baking


powder and cinnamon add to creamed mixture alternately with milk stir until just moistened. Pour into greased 1 1/2


qt. baking pan sprinkle with peaches, pour juice over all.


Bake at 350 for 45-50 min. or until golden brown. Serve


warm with cream, whipped cream, or ice cream. 6-8 servings.
Reply:pie,ice cream,cakes,peach cobbler,give them to friends,make smoothies,make popsilce with the juice,cookies
Reply:omgosh~~~send 'em to me..lol. But there is a fabulous recipe for ole style southern peach cobbler on the food network site. Just look for Aretha Franklins recipe..R-E-S-P-E-C-T...it's awesome!
Reply:Chunky Peach Preserves





Spread on hot biscuits and whole-grain toast, or stir a spoonful into plain yogurt for breakfast.





Ingredients:





3 pounds freestone peaches


ice water


5 cups sugar


2/3 cup strained fresh lemon juice, or more to taste





Instructions:





Cut an X in the rounded end of each peach. Bring a saucepan full of water to a boil over high heat. Have ready a bowl of ice water. Add peaches a few at a time to the boiling water and blanch 30 seconds, then transfer to the ice water to stop the cooking. When cool, lift out and peel. The skin should peel back easily from the X.





Cut peaches into wedges about 1/2 inch thick, then cut each wedge in half crosswise. Transfer to a large bowl, add sugar and lemon juice and stir well. Let stand several hours or overnight, stirring two or three times, until sugar dissolves and mixture no longer tastes grainy.





Transfer to a large pot, bring to a simmer over moderately high heat and simmer, skimming any white foam that collects on the surface, until peaches are tender and syrup thickens slightly, 25 to 30 minutes. Transfer to a large bowl, cover and let rest overnight to "plump" the fruit again.





Drain the fruit in a sieve set over a bowl. Taste the syrup and add more lemon juice if it seems too sweet. Return the syrup to a pot and cook over moderately high heat until it reaches 220°F (105°C). Or test for jamlike consistency by spooning a little onto a chilled saucer, then returning the saucer to the freezer for a couple of minutes to cool the syrup quickly. It should firm to a soft jelly consistency.





Return the peaches and any collected juices to the pot and cook a couple of minutes more, until mixture returns to 220°F (105°C). It will seem thin. Remove from heat and let stand 5 minutes, then spoon into clean, hot jars to within 1/2 inch from the top. Wipe rim clean with a towel dipped in hot water. Place lids and rings on jars and seal tightly. Cool and refrigerate for up to 3 months. Or, for longer storage, place just-filled jars in boiling water to cover by 1 inch and boil 15 minutes for half-pint jars, 20 minutes for pint jars. Transfer with tongs to a rack to cool; lids should form a seal. Sealed jars may be stored in a pantry for up to a year.





Yield: makes 3 pints





Peach Jam





Ingredients:





4 pounds peach pulp


2 pounds sugar


1 cup peach juice





Instructions:





Remove peach skins, then put fruit through a food chopper. Weigh, add the peach juice, bring slowly to a boil, add sugar, and over high heat stir gently but continuously to keep from scorching. When the jam tears off the spoon, remove from heat and let stand 3 to 5 minutes, again stirring gently to dissolve froth and foam.





Pour into hot jars, leaving 1/4 inch headroom; simmer at 180°F (82°C) in a hot-water bath for 15 minutes. Remove jars; let cool upright and naturally.





For spiced jam: to this rule add a spice bag containing 3 inches of cinnamon stick, broken; 1 tsp whole allspice; 2 tsp whole cloves; and 1 tsp of minced fresh gingerroot. Remove the spice bag before filling jars.





Honey Peach Jam





Ingredients:





1/4 tsp mace


1/2 tsp ground nutmeg


1 Tbsp cinnamon


1-1/2 tsp whole cloves


3 pounds fresh peaches, blanched, peeled, and puréed


2-1/2 cups raw honey


1/4 cup lemon juice


3/4 cup fresh orange juice





Instructions:


Tie the spices in a cheesecloth bag. Combine ingredients and simmer together until the mixture thickens. Remove the spices. Pour jam into hot, sterilized jars. Seal.


Variation: Try using fresh apricots or plums.





Yield: 3 pints





ENJOY
Reply:Cobblers, pies. You can even make like applesauce but use peaches. Go on allrecipes.com and do a search on peaches. You will find 1000's of recipes for peaches. I wish I was your neighbor!!!!
Reply:Upside Down Peach -Amaretto Cake





Serving Size : 6





1 1/2 cups flour


1 teaspoon baking powder


1 Pinch kosher salt


1/2 cup sugar


1/2 Cup soy milk -- MIXED with 1 tsp. lemon juice


1 egg equivalent -- 1/2 tbsp. EnerG Egg Replacer mixed with 2 tbsp. water


1/2 Cup brown sugar


1/4 Cup amaretto - (or 2 t. almond extract w/additional liquid)


4 1/2 cups sliced peaches -- (1/2 " thick)





Preheat oven to 375º.





Combine dry ingredients in a mixing bowl. Combine soymilk and egg substitute in separate cup.





In a cast iron or other ovenproof skillet, spray pan twice with nonstick spray. (This step is key, even in a nonstick pan. The caramelized juices will stick to the bottom without a barrier.) Melt the brown sugar with a bit of water or juice until the sugar dissolves. Be careful not to overcook or it will turn into hard candy. You want a maple syrup consistency. Add amaretto and stir well. Remove from heat.





Layer peaches in skillet, overlapping each layer. Add soymilk mixture to dry ingredients and mix until just combined. Pour batter over peaches. Bake ~35-40 minutes. Invert over serving plate. It is delicious served slightly warm with a bit of vanilla soy ice cream.



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