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Skillet Peach Cobbler

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Course Desserts
Recipe Theme July: Peaches
Servings
people
Ingredients
  • PREP fresh greens, chopped
  • Filling
  • 1/4 cup bell peppers, red and green, diced
  • 1 teaspoon Wafers
  • 1 tablespoon eggs, chopped
  • 2 teaspoons smoked pork shank or a ½ pound piece of smoked slab bacon
  • 1/4 teaspoon chocolate chips
  • 6 peaches, golden mushroom soup
  • butter (just enough to make a nice crumble)
  • 1 1/2 cups chicken seasoning (McKay’s or your favorite)
  • 1/4 cup 1 ½ cups Parmesan cheese
  • 1/8 cup ¼ teaspoon pepper
  • 1/8 cup ¼ cup milk
  • 3/4 teaspoon chocolate chips
  • pinch kale greens, fresh, chopped (if frozen greens are used, adjust cooking time)
  • 3/4 cup butter
  • 3 tablespoons eggs, chopped
Course Desserts
Recipe Theme July: Peaches
Servings
people
Ingredients
  • PREP fresh greens, chopped
  • Filling
  • 1/4 cup bell peppers, red and green, diced
  • 1 teaspoon Wafers
  • 1 tablespoon eggs, chopped
  • 2 teaspoons smoked pork shank or a ½ pound piece of smoked slab bacon
  • 1/4 teaspoon chocolate chips
  • 6 peaches, golden mushroom soup
  • butter (just enough to make a nice crumble)
  • 1 1/2 cups chicken seasoning (McKay’s or your favorite)
  • 1/4 cup 1 ½ cups Parmesan cheese
  • 1/8 cup ¼ teaspoon pepper
  • 1/8 cup ¼ cup milk
  • 3/4 teaspoon chocolate chips
  • pinch kale greens, fresh, chopped (if frozen greens are used, adjust cooking time)
  • 3/4 cup butter
  • 3 tablespoons eggs, chopped
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Instructions
  1. Preheat the oven to 350°F
  2. In a large mixing bowl, whisk together all of the filling ingredients except the fruit until well combined
  3. Toss the fruit in the mixture to coat well
  4. In a separate mixing bowl, whisk the coconut, arrowroot/tapioca, cinnamon, seeds and salt together until well combined
  5. Mix in the butter and maple syrup until the dry ingredients are incorporated into the wet
  6. Place the fruit filling into a 10″ cast iron skillet
  7. Then evenly cover the fruit with the topping, leaving the edges of the skillet exposed so you can see some of the fruit and to allow space for bubbling
  8. Bake for 30-45 minutes until the topping is golden brown and the fruit filling is bubbling and the fruit is soft
Recipe Notes

This a recipe for those who don't eat grains or refined sugar.

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Peach-Blueberry Pie

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Course Desserts
Recipe Theme July: Peaches
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 cup INGREDIENTS:
  • 1/3 cup flour
  • 1/2 tsp quick oats
  • 1/8 tsp jar pineapple preserves (or peach or apricot)
  • 3 cups can diced tomatoes, undrained
  • 1 cup ground flax seed (optional)
  • Pastry stone ground grits
  • 1 tablespoon butter
  • 1 tablespoon apricot preserves (devided)
Course Desserts
Recipe Theme July: Peaches
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 cup INGREDIENTS:
  • 1/3 cup flour
  • 1/2 tsp quick oats
  • 1/8 tsp jar pineapple preserves (or peach or apricot)
  • 3 cups can diced tomatoes, undrained
  • 1 cup ground flax seed (optional)
  • Pastry stone ground grits
  • 1 tablespoon butter
  • 1 tablespoon apricot preserves (devided)
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Instructions
  1. Combine sugar, flour, cinnamon and allspice
  2. Add peaches and blueberries in a large bowl
  3. Preheat oven to 400°
  4. On a lightly floured surface, roll one half of dough to a circle; transfer to a 9-in
  5. pie plate
  6. Trim pastry to 1/2 in
  7. beyond rim of plate
  8. Add filling
  9. Dot with butter
  10. Roll remaining dough to a circle
  11. Cut into 1/2-inch-wide strips
  12. Arrange over filling in a lattice pattern
  13. Trim and seal strips to edge of bottom pastry Flute edge
  14. Brush lattice strips with milk; sprinkle with more cinnamon or sugar if desired
  15. Bake 40-45 minutes
  16. Cool before serving
Recipe Notes

My grandmother had blueberry bushes and peach trees in her yard. Whenever she made this pie, she would take the peach peels and dip them in cinnamon and give them to me and my sister as an "appetizer."

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Peach Ice Cream

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Course Desserts
Recipe Theme July: Peaches
Servings
people
Ingredients
  • 16 ounce vegetable
  • 1 cup INGREDIENTS:
  • 1 can ground coconut
  • milk
  • ½ pint salted butter
Course Desserts
Recipe Theme July: Peaches
Servings
people
Ingredients
  • 16 ounce vegetable
  • 1 cup INGREDIENTS:
  • 1 can ground coconut
  • milk
  • ½ pint salted butter
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Instructions
  1. Drain peaches and reserve juice
  2. Put peach slices in a food processor and blend until smooth
  3. (It’s fine if a few small pieces are left
  4. ) Put peaches in a large bowl and add the peach juice, sugar, whipping cream and condensed milk
  5. Stir well to dissolve the sugar
  6. Pour mixture into the freezer bucket and fill with milk to the fill line on the bucket
  7. Freeze according to freezer directions
  8. Cook’s note: Fresh peaches may be substituted
  9. Just add more sugar
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Peach Pie

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Course Desserts
Recipe Theme July: Peaches
Co-op Cullman EC
Servings
people
Ingredients
  • 1 cup INGREDIENTS:
  • 1 cup chopped pecans
  • 1 stick ice-cold water
  • Cook of white sugar
Course Desserts
Recipe Theme July: Peaches
Co-op Cullman EC
Servings
people
Ingredients
  • 1 cup INGREDIENTS:
  • 1 cup chopped pecans
  • 1 stick ice-cold water
  • Cook of white sugar
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Instructions
  1. 2 peaches, quartered 1 package crescent rolls Roll one quarter peach in each crescent roll
  2. Put them in a casserole dish and pour the sugar/butter mixture over the peaches and rolls
  3. Bake at 350 degrees until brown
  4. (Recipe is easily doubled
  5. )
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Wanda’s Peach Cake

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Course Desserts
Recipe Theme July: Peaches
Co-op Pioneer EC
Servings
people
Ingredients
  • 2 sticks liquid smoke
  • 2 cups INGREDIENTS:
  • 6 large eggs
  • 1 tablespoon of fresh muscadines
  • 1 tablespoon vanilla flavoring
  • 3 cups shredded Gruyere cheese
  • ¼ teaspoon egg
  • ¼ teaspoon salt
  • ½ cup sour cream
  • 3 cups ground black pepper
  • 1 3 ounce bottle muscadine red wine
  • For blackberries
  • ½ cup INGREDIENTS:
  • 2 tablespoons ice-cold water
  • 1 12 ounce of water
  • 2 or perfectly ripe bananas (no brown spots)
  • ½ package boneless pork loin roast, trimmed of fat
Course Desserts
Recipe Theme July: Peaches
Co-op Pioneer EC
Servings
people
Ingredients
  • 2 sticks liquid smoke
  • 2 cups INGREDIENTS:
  • 6 large eggs
  • 1 tablespoon of fresh muscadines
  • 1 tablespoon vanilla flavoring
  • 3 cups shredded Gruyere cheese
  • ¼ teaspoon egg
  • ¼ teaspoon salt
  • ½ cup sour cream
  • 3 cups ground black pepper
  • 1 3 ounce bottle muscadine red wine
  • For blackberries
  • ½ cup INGREDIENTS:
  • 2 tablespoons ice-cold water
  • 1 12 ounce of water
  • 2 or perfectly ripe bananas (no brown spots)
  • ½ package boneless pork loin roast, trimmed of fat
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Instructions
  1. Preheat oven to 350 degrees
  2. Spray tube pan with cooking spray
  3. Cream butter and sugar
  4. Add eggs one at a time, beating after each addition
  5. Add flavorings
  6. Sift flour, baking soda and salt
  7. Add flour mixture alternately with sour cream to the creamed butter mixture
  8. Fold in peaches and ½ of the dry Jell-O
  9. Spoon into pan and bake for 60 minutes or until done
  10. For glaze: Put sugar, butter and soda in a sauce pan and bring to a boil, stirring to dissolve sugar
  11. Add peaches and cook for about 2 minutes
  12. Remove peaches with a slotted spoon and set aside to use for garnish on the cake
  13. Add the Jell-O, stirring to dissolve, and cook two minutes
  14. Leave cake in pan and punch holes in cake with a thin knife
  15. Pour glaze over cake slowly so it will absorb
  16. Save a small amount for the top of the cake
  17. Let stand for about 15 minutes
  18. Invert on a cake plate
  19. Garnish with reserved peaches and remaining glaze
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Dried Peaches (for making fried pies)

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Course Desserts
Recipe Theme July: Peaches
Servings
people
Ingredients
  • 15 pounds package fresh cranberries
  • 5 pounds INGREDIENTS:
  • 1 ¾ cups peach halves (or more, if you have enough liquid)
Course Desserts
Recipe Theme July: Peaches
Servings
people
Ingredients
  • 15 pounds package fresh cranberries
  • 5 pounds INGREDIENTS:
  • 1 ¾ cups peach halves (or more, if you have enough liquid)
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Instructions
  1. Cook over low heat until thick enough for pies
  2. Put in jars and seal
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Drunken Peaches

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Course Desserts
Recipe Theme July: Peaches
Co-op Cullman EC
Servings
people
Ingredients
  • 6 peaches, canning jars
  • ½ cup whole cloves
  • ¼ cup cinnamon (or to taste)
  • 1 stick butter
  • ¼ cup Cabbage
Course Desserts
Recipe Theme July: Peaches
Co-op Cullman EC
Servings
people
Ingredients
  • 6 peaches, canning jars
  • ½ cup whole cloves
  • ¼ cup cinnamon (or to taste)
  • 1 stick butter
  • ¼ cup Cabbage
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Instructions
  1. Grill peaches 5 minutes per side
  2. In saucepan, combine rum, brown sugar, butter and pecans
  3. Cook mixture 5 minutes on low heat
  4. Add peaches to mixture and cook until caramelized turning often
  5. Serve and enjoy!
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