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Kiwanis SEMD Club

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filler@godaddy.com

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  • Calendar
  • pints pinots
  • Contact Us
  • Peaches
  • Event Pictures
  • Charter Event
  • SPONSORSHIP
  • TICKETS
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  • Order Form- Peaches

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order your palisade peaches now!

order your palisade peaches now!

order your palisade peaches now!

order your palisade peaches now!

order your palisade peaches now!

order your palisade peaches now!

Palisade Peaches!

Kiwanis SEMD Club is now taking orders for Palisade Peaches. The funds will allow us to support the children in our community!


Orders & payment must be submitted by  July 31, 2024.  


Orders will be available for pickup on 

Saturday, August 10th

6143 S. Newport St

Centennial, CO 80111

2-4pm

 


Order Form

MOUTH WATERING PEACH RECIPES

Peach Dumplings

  1. .Preheat oven to 350 Degrees 
  2. Spray an 8x8 glass baking dish with non-stick cooking spray.
  3. Peel and slice 1 peach into 8 wedges. (discard the pit)
  4. Open the can of crescent rolls and unroll them.  Place 1 peach slice on the wide end of a crescent and roll it up in the crescent.  Place them in the baking dish.  Continue with other rolls. 
  5. In a small bowl combine 1/2 C. of melted butter, 3/4 C. sugar, 1/2 tsp cinnamon,  and 1-1/2 Tbls of flour and mix until just combined.  Spoon the mixture over each crescent. 
  6. Pour 3/4 C lemon-lime soda into the empty spaces between the dumplings being cautious not to pour it on top of the dumplings. 
  7. Bake for 35-40 minutes or until crescents are golden brown.  Serve warm with fresh whipped cream or vanilla ice cream.

Freeze Peaches - No Sugar

  1. Wash and Slice the peaches.
  2. Line a cookie sheet with parchment paper.
  3. Place peach slices onto the cookie sheet with a little bit of space between. 
  4. Freeze the peaches for 3-4 hours until the peaches are frozen. 
  5. Once the peaches are frozen place into a freezer safe bag or dish and return to the freezer to use as desired. 

Freeze Peaches Using Fruit-Fresh

  1. A pot of boiling water filled 3/4 or less full from the top.  Place enough peaches in the pot for 1 layer.  Let boil for 2-3 minutes. 
  2. Transfer the peaches from the pot of boiling water to a sink full of cold water for 4-5 minutes.
  3. Gently pull on the skin to start the peeling process.  Once peeled place the peach on a large sheet pan.
  4. Cut the peaches and put them all in a large bowl.  Toss the pits. 
  5. In a 4 cup measuring cup, measure out 2 cups of peaches and 1 tablespoon of Fruit-Fresh.  Gently stir them together.
  6. Pour the peaches into a quart sized freezer safe bag.  Place peaches in the freezer for preservation.  Enjoy Peaches all year long!

Freeze Peaches Using Lemon Juice

 

  1. A pot of boiling water filled 3/4 or less full from the top.  Place enough peaches in the pot for 1 layer.  Let boil for 2-3 minutes. 
  2. Transfer the peaches from the pot of boiling water to a sink full of cold water for 4-5 minutes.
  3. Gently pull on the skin to start the peeling process.  Once peeled place the peach on a large sheet pan.
  4. Cut the peaches and put them all in a large bowl.  Toss the pits. 
  5. Toss 1lb. of peeled, sliced peaches with 1 Tbsp. fresh lemon juice.
  6. Place the peaches in a single layer on a baking sheet with parchment paper. Freeze about 4 hours or overnight.
  7. Transfer the peaches to a freezer bag and remove as much air as possible before sealing. 

peach recipes from our kitchen to yours

Grilled Peaches - John E

  1. Preheat  grill to medium heat (350-400 degrees)
  2. Brush the cut sides of the peaches with olive oil
  3. Place peaches cut side down until they have car marks.  After about 4-5 minutes, flip them over and fill the hollows with cinnamon honey butter and cook for another 4 minutes.   
  4. Let peaches rest for a few minutes before serving. 

HONEY BUTTER

  1. Add 1 cup of softened butter (room temperature) in bowl and beat with electric mixer until fluffy & smooth.
  2. Pour 2 Tbsp honey, 2 tsp cinnamon and a pinch of salt to butter.  Beat until smooth.

Great on peaches and bread.   

Peach Salad w/Goat Cheese and Basil - Lizzie C.

  1. 5-6 Peaches cut into bite-size pieces
  2. 1 large Tbsp honey
  3. A pinch of salt
  4. 4oz. Goat cheese
  5. 6 Basil leaves chopped
  6. Zest of 1 lemon
  7. Drizzle honey over peaches and add salt.  Just before serving fold in the reaming ingredients.

Cherry Peach Tomato Salad - Mary F.

 

  1. 2 Ripe peaches cut into wedges
  2. 20 Ripe cherries cut in half
  3. 30 Assorted cherry tomato's sliced in half
  4. 5oz. box of mixed greens or baby spinach
  5. 12oz. fresh mozzarella cheese cut into bite size
  6. 10 Fresh basil leaves for garnish
  7. Salt & pepper to taste.

Basil Vinaigrette: In a blender combine 1 chopped shallot, 2 cups fresh basil leaves (stems removed), 1 garlic clove, 1/2 tsp red pepper flakes, 1/2 cup extra-virgin olive oil, 2 Tbsp, red wine vinegar, 1 tsp salt.  Blend for 1 minute or until smooth. Stores in refrigerator for up to 3 days.  


peach recipes from our kitchen to yours

Peach Cobbler - Robin Z.

  1. Sprinkle 5 Cups sliced peaches with 1-1/2 Tbsp of lemon juice, stir to coat and spread in 8" pan.
  2. Mix 1 cup flour, 1 cup sugar, 1/2 tsp salt, 1 egg beaten and toss with a fork until crumbly. Sprinkle over peaches.
  3. Drizzle 6 Tbsp of melted butter over the crumble.
  4. Bake at 375 for 45 minutes.  (if not brown put under broiler for a few minutes.)

Serve with whipping cream or ice cream. 


Peachy Old Fashion - Gail C.

Peach Simple Syrup

  1. Boil 1 cup water, 1 cup sugar and 2 peeled & cut peaches for 15 minutes.

Old Fashion Drink

Mix the following together:

1.5 oz. Peach Simple Syrup

1.5 oz. Bourbon

5 Squirts lemon bitters

Ice

Diet Sprite

Couple of peach bits from syrup


Peach Cobbler Muffins - Mel S.

  1. Preheat Office to 350 degrees.
  2. Add 1-1/4 cup flour, 1-1/2 tsp baking powder, 1/2 tsp salt and 2/3 cup sugar to a large bowl and whisk together.
  3. Add 1 cup chopped peaches and stir well to coat.
  4. Add 1/2 whole milk, 1 egg, 1/4 cup vegetable oil and 1 tsp vanilla extract, and stir together, until flour disappears.
  5. Portion the batter in the 12 muffin cups. (about 3/4 full).

Topping

  1. Combine 1/4 cup flour, 3 Tbsp sugar, 1/2 tsp cinnamon and 1/2 tsp baking powder in a small bowl and stir.
  2. Add cold butter in chunks and break it up with fingers until it resembles coarse crumbs.
  3. Top the muffins with a spoonful of topping mix.
  4. Bake for 20 minutes until golden brown.  



Peach Cobbler - Kathy M.

  1. Preheat Office to 370 degrees.
  2. Make filling by adding 4 cups peaches peeled, pitted & Sliced,  1/2 cup sugar, 2 Tbls cornstarch, 1 Tbsp lemon zest, and 1 Tbsp lemon juice to a medium size sauce pan. Bring the mixture to a simmer for 5 minutes. Sire continuously until peaches start to soften.
  3. Melt 1/2 cup unsalted, cut into cubes and place in 9x9 baking dish and putting it in the preheated oven until butter melts.
  4. To create the cobbler batter, add 1 cup flour, 1 Tbsp baking powder, 1/4 tsp salt, and 1/2 cup sugar, 1 egg, 1 tsp vanilla extract, and 1 cup milk to a bowl and whisk until the flour is combined. 
  5. Pour the peaches into the baking dish over the melted butter.  Then pour the batter evenly over the peaches. 
  6. Bake for 40-45 minutes or until the cobbler is a nice golden brown.  See immediately with ice cream. 


Instant Pot Peach Cobbler - Pat F.

  1. 8 Peaches peeled and sliced 
  2. 2 Tbsp butter
  3. 1 tsp Cinnamon
  4. 2 Tbsp Cornstarch
  5. 1/4 Cup brown sugar
  6. Fold the above ingredients in bowl. Then pour into a small round dish that will fit in the instant pot.
  7. Sprinkle 1 Box white or yellow cake mix over the top of peach mixture.  
  8. Chop 1 stick of butter or 1/2 cup and sprinkle of the cake mix.
  9. Pour 1 cup of water into the instant pot.
  10. Create a sling by folding tin foil together into a belt and place a trivet in the instant pot. 
  11. Place the sling under the dish and cover the dish with additional foil. Lift and lower the dish into the instant pot.
  12. set the instant pot to high pressure with the valve on sealing.  Cook for 12 minutes then allow a 5 minute natural release and then quick release. 
  13. Pull out using the sling and remove the foil.  If you'd like you can broil the top.  


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