Tuesday, August 27, 2013

Peach Pleasin! Annual Peach Recipe Blog Post 2013

I'm such a *tradition* girl, that NOW I even have traditions for my lil blog! Every year, at the end of summer, I write a blog post sharing peach recipes.  We live right next door to the super-juicy, super-big, super-famous, Palisade peaches!  

Since living here, and since starting this annual peach recipe tradition, my entire family 5 looks forward to our peach season, when we try different peachy dishes.  The kids bite into whole peaches all day long, but the extra treat is sampling unique and new recipes!

Cameron wrote down "peach picking" on his summer to do wish list.  Mid August, we piled in the car and drove to Palisade for perfect peaches.

This peach weighed 1.25 pounds!!

Peach orchards 2013:


My first recipe this year was simple Peach Bread.  
Peachy, cinnamon goodness!


3 cups all-purpose flour
1 tablespoon ground cinnamon (Use the good stuff!  I use Savory Spices Vietnamese Cinnamon)
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups vegetable oil
3 eggs, lightly beaten
2 cups white sugar
2 cups peeled, pitted, and chopped peaches
for tips on peeling peaches, see HERE.

Preheat oven to 400 degrees F. Lightly grease 16 muffin cups or a bread loaf pan.  In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared pans.  Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

I made a lot of peach muffins with the extra batter to freeze and use on school mornings.

I definitely recommend this recipe.  
The texture is moist and light, 
rich with the fresh taste of peaches
 and highlighted with cozy cinnamon.  


Next is a summer fresh lunch treat:
Grilled Peach Flatbread 
with basil, blue cheese 
and a balsamic cream sauce.

This was tasty, 
I prefer the savory peach dishes I shared last season over this one,
because those were truly incredible!

To make this summer lunch:
Start by slicing and grilling peaches.  Set aside.
Use any white sauce to spread *lightly* over the flatbread.
Use StoneFire Flatbreads (they are the best, so much better than the rest!).

For the balsamic sauce, add balsamic vinegar to your homemade white sauce.  I browned butter and flour in a saucepan with fresh garlic.  Then I added half and half for my white sauce base. After it thickened, I added balsamic vinegar, a bit of red wine vinegar, and salt and pepper. 

For a lighter option, simply sprinkle the flatbread with oil and vinegar instead of using the cream sauce. 

Top with fresh basil, the grilled peaches, and blue cheese crumbles.  If you don't prefer blue cheese, use Feta.  Bake in toaster oven until sauce and cheese bubble.

Take that tasty lunch outside and enjoy under the summer sun.

The last recipe is a timeless dessert:

Southern Homemade Peach Cobbler with
Cinnamon Sugar Dumplings

Our family's favorite peach dish this year was a classic homemade peach cobbler. 
 The recipe I found is a true winner, one of the best cobbler recipes I've ever tried! 

Cooked spiced peaches...

Homemade pastries...
dumplings in process..

Cinnamon sugar crusted dumplings were the best part of this dessert. 

Al la mode

Until next year,
happy peach tasting!

If you have a WINNING peach recipe, 
pretty please let me know.  
I'd love to try it next season
for our annual peach recipe time!

More Peach recipes:

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This post is linked to: Under the Table & DreaminNifty Thrifty,  Made by You MondayMet Monday, Tuesday Tutorials and TipsHOMEWORK: Be InspiredTip JunkieGet Your Craft OnWorks for Me WednesdaySnap CreativityOrganize and Decorate EverythingTransformation ThursdayTablescape ThursdayStrut Your Stuff36th AveFoodie FridayI'm Lovin ItTickled PinkFriday FlairBe Different Act NormalFunky Junk Interiors, Weekend Wrap Up, Six Sisters Saturday 


Jenny said...






Or some word like that meaning IMMEDIATELY.

Or sooner!

What a delicious post!

Unknown said...

I made this into a loaf of bread and strongly recommend baking at 350 for 1 hour!!!! At above suggested heat and time, mine was all gooey even after cooking for 45 more minutes

Unknown said...

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