Peach Recipes
Last updated: January 17 2004

Crust
1 1/3 cup Graham Cracker crumbs
1/3 cup melted butter
3/4 cup sugar

Filling
(1) 8 oz. pkg cream cheese, soft
1/4 cup sugar
3/4 cup milk
(1) 8 oz Cool Whip

Topping
sliced fresh SHAW PEACHES
(1) 3 oz. pkg peach Jello
3/4 cup boiling water

Cool & Creamy Peach Desert

  1. Mix ingredients for crust and press into 13x9 inch pan
  2. Combine cream cheese, sugar, milk. Fold in the Cool Whip. Spread evenly over crust.
  3. Top with sliced peaches
  4. Dissolve Jello in boiling water. Combine 1/2 cup cold water and ice cubes to make 1 1/4 cups. Combine cold water solution and jello. Remove unmelted ice. Spoon mixture over fruit.
  5. Chill until firm.


Crust:
2 c. all-purpose flour
1 tsp. salt
3/4 c. shortening
6 to 9 Tbsp. water

Filling:
5 c. sliced fresh SHAW peaches
1 c. sugar
1/4 c. light brown sugar
2 Tbsp. cornstarch
2 Tbsp. butter, room temp.
1/4 tsp. salt
1/2 tsp. almond flavoring
cinnamon

Shaw Peach Pie

  1. Preheat oven to 350. Combine flour, salt and shortening by cutting together with a pastry blender. Sprinkle with water on Tbsp. at a time. Toss lightly with fork until dough forms a ball. Divide in half. Roll one portion and place in 9 inch pie pan. Trim edge. Save the second ball for the top crust.
  2. Combine peaches, sugars, cornstarch, butter, salt, and almond flavoring in a large bowl. Toss gently to coat peaches. Spoon into unbaked pie shell. Sprinkle with cinnamon.
  3. Moisten pastry edge with water. Roll top crust and lift on to filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute with fork. Cut slits in top crust for escape of steam.
  4. Bake at 350 for 1 hour or until filling in center is bubbly and crust in golden brown.
  5. Cool at room temperature before serving.
  6. Makes one 9 inch pie.


Ice cream maker
3 Cups ripe SHAW Peaches
1 Cup sugar
3 Cups milk scalded at 160 with 4 beaten eggs
1 1/2 cup light Karo
pinch of salt
1 Tsp. almond flavoring

Add just before freezing:
1/2 pint whipping cream
1 pint half & half (or 1 1/2 pt. whipping cream)

Peach Ice Cream

  1. Add sugar to peaches and let stand 2 hours.
  2. Mash or chop in processor
  3. Combine cooled milk, beaten eggs, Karo, salt and flavorings.
  4. Refrigerate until well chilled.
  5. Add peach mixture to chilled milk mixture. Blend with cream.
  6. Freeze in ice cream freezer as directed with ice cream maker.
  7. Makes 4 to 5 quarts.


36 vanilla wavers, crushed
3 Tbsp. honey
1/2 c. sugar
6 Tbsp. cornstarch
1 egg
1 egg white
2 c. nonfat milk
1 tsp. grated orange peel
1 tsp. vanilla
5 fresh SHAW peaches, divided

Peach Custard Tart

  1. Mix crushed wafers with honey. Press into bottom of 9 inch removable bottom tart pan. Bake at 375 for 12 minutes or until crisp and it begins to brown.
  2. Mix sugar and cornstarch in bowl. Whisk in egg and egg white.
  3. Scald milk in medium saucepan. Slowly wisk into egg mixture.
  4. Return to saucepan and cook over lowest heat, stiffing constantly to prevent burning, until mixture thickents. As it thickens, use a wisk to keep smooth. Stir in orange peel and vanilla. Cool to lukewarm.
  5. Chop enough peach to measure 1 cup and add to custard filling. Add this to tart shell and chill.
  6. Before serving, slice remaining peaches and arrange on top.
  7. Makes 8 servings.


Tip: To prevent peaches from discoloring, dip in mixture of 1 cup water and 1 tablespoon lemon juice.


5 cups ripe SHAW peaches
1 can (20 oz) crushed pineapple undrained
2 lemons, quartered
7 cups sugar
2 (3 oz.) pkg orange gelatin


Peach-Pineapple Conserve

  1. Peel, pit, and chop peaches. Pace peaches in large kettle.
  2. Add pineapple, sliced lemons, and sugar.
  3. Bring to a boil over medium heat and boil gently for 15 minutes, stirring occasionally.
  4. Remove from heat and add gelatin. Stir 5 minutes. Ladle into hot, sterilized jars and cool. Also may be frozen.
  5. Makes 9 half-pints.



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