History
Yummy Peach Salsa!
      Peachy Recipes
        
          You wouldn't believe all the delicious ways to eat a
          peach.  Over the years we have collected our  
          favorite peach recipes and preparation tips.  We  
          hope you enjoy them as much as we have.

    Preparation Tips:

          To keep peaches from turning dark when cut,
          make a mixture of vinegar and salt water to cut
          them into.  Approximate proportions are 1/4 cup 
          white vinegar & 1 teaspoon salt, to 2 quarts water. 
          Let peaches (or apples) drop into water mixture as you cut them up, periodically dipping them out
          with a slotted spoon and placing them in a seive or colander to drain.  This does not effect the taste,
          but will keep your fruit looking good, whether you are serving it fresh, cooking with it, canning, or
          freezing.  This is a great inexpensive substitute for Fruit Fresh and  similar products.

    Recipes:
  Here are some PDF Files of Recipes Given out in recent years at the Peach Stands  
  Triple Whammy Peach Surprise - PDF  
  Grandma's Swirled Peach Cobbler - PDF  

 Additional Recipes:         

Fruit Cobbler
                   
submitted by Martha Moore

          1) Melt stick of butter in dish.
          2) In saucepan cook fruit, sprinkled w/sugar, until thickened.
          3) Pour over butter in dish.

          4) Mix: 1 c. sugar
                  1 c. self-rising flour (or plain flour + 2 t. baking powder & pinch of salt)
                  1 c. milk
          5) Pour over fruit.
          6) Bake @ 350 degrees for 1 hour.
           Note: We love this made with peaches, but it is also great with blueberries and 
                   blackberries, mixed!  
         Variation: Pour batter over butter.  Top w/ fruit.  Bake.

Fresh Peach Cake

(from a Peach Customer in Starkville)

              1 ¼ c. Wesson Oil 3 c. flour
              2 c. sugar 1 t. salt
              3 eggs – beaten 1 t. soda
              3 c. peaches, cut up
              1 c. light brown sugar,firmly packed
              1 ½ c. chopped pecans 1 stick oleo
              1 t. vanilla ¼ c. pet milk

         1) Grease and flour Bundt cake pan.
         2) Sift together the flour, salt, and soda. Set aside.
         3) Blend oil, sugar, and eggs. Gradually add flour mixture, then vanilla.
         4) Stir in pecans and peaches. Pour into prepared cake pan.
         5) Bake at 325 degrees F. for 1-1 ½ hours (until a wooden skewer inserted in the
            middle comes out clean).

        Cool for 15 minutes before turning out of pan.
        Combine Lt. brown sugar, oleo, and pet milk in a sauce pan and cook over medium
        high heat for 2 ½ minutes. Pour over top of hot cake.  Enjoy!

Easy *Peach* Cobbler

(from a peach customer)

        1) Cut up fresh peaches (or any other fruit) to cover the bottom of your dish.
        2) Then cover fruit with cubed loaf bread.
        3) Pour over top, soaking bread:
                            1 stick of margarine, melted 
                            1 cup sugar | Stirred together
                                   1 egg

        4) Bake about 45 minutes at 350 degrees or until top is browned.



         Have a recipe we missed?  Email the Peach Girl and she'll make sure it gets added to the  
         list to be shared by peach lovers everywhere.