Palisade Peaches!
Kiwanis SEMD would like to thank everyone for their peach purchases. The funds will allow us to support the children in our community!
Orders & payment must be submitted by August 1st.
Orders will be available for pickup on
Saturday, August 12th
MOUTH WATERING PEACH RECIPES
Peach Dumplings
- .Preheat oven to 350 Degrees
- Spray an 8x8 glass baking dish with non-stick cooking spray.
- Peel and slice 1 peach into 8 wedges. (discard the pit)
- 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.
- 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.
- 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.
- 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
- Wash and Slice the peaches.
- Line a cookie sheet with parchment paper.
- Place peach slices onto the cookie sheet with a little bit of space between.
- Freeze the peaches for 3-4 hours until the peaches are frozen.
- 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
- 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.
- Transfer the peaches from the pot of boiling water to a sink full of cold water for 4-5 minutes.
- Gently pull on the skin to start the peeling process. Once peeled place the peach on a large sheet pan.
- Cut the peaches and put them all in a large bowl. Toss the pits.
- In a 4 cup measuring cup, measure out 2 cups of peaches and 1 tablespoon of Fruit-Fresh. Gently stir them together.
- 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
- 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.
- Transfer the peaches from the pot of boiling water to a sink full of cold water for 4-5 minutes.
- Gently pull on the skin to start the peeling process. Once peeled place the peach on a large sheet pan.
- Cut the peaches and put them all in a large bowl. Toss the pits.
- Toss 1lb. of peeled, sliced peaches with 1 Tbsp. fresh lemon juice.
- Place the peaches in a single layer on a baking sheet with parchment paper. Freeze about 4 hours or overnight.
- 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
- Preheat grill to medium heat (350-400 degrees)
- Brush the cut sides of the peaches with olive oil
- 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.
- Let peaches rest for a few minutes before serving.
HONEY BUTTER
- Add 1 cup of softened butter (room temperature) in bowl and beat with electric mixer until fluffy & smooth.
- 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.
- 5-6 Peaches cut into bite-size pieces
- 1 large Tbsp honey
- A pinch of salt
- 4oz. Goat cheese
- 6 Basil leaves chopped
- Zest of 1 lemon
- Drizzle honey over peaches and add salt. Just before serving fold in the reaming ingredients.
Cherry Peach Tomato Salad - Mary F.
- 2 Ripe peaches cut into wedges
- 20 Ripe cherries cut in half
- 30 Assorted cherry tomato's sliced in half
- 5oz. box of mixed greens or baby spinach
- 12oz. fresh mozzarella cheese cut into bite size
- 10 Fresh basil leaves for garnish
- 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.
- Sprinkle 5 Cups sliced peaches with 1-1/2 Tbsp of lemon juice, stir to coat and spread in 8" pan.
- Mix 1 cup flour, 1 cup sugar, 1/2 tsp salt, 1 egg beaten and toss with a fork until crumbly. Sprinkle over peaches.
- Drizzle 6 Tbsp of melted butter over the crumble.
- 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
- 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.
- Preheat Office to 350 degrees.
- 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.
- Add 1 cup chopped peaches and stir well to coat.
- Add 1/2 whole milk, 1 egg, 1/4 cup vegetable oil and 1 tsp vanilla extract, and stir together, until flour disappears.
- Portion the batter in the 12 muffin cups. (about 3/4 full).
Topping
- Combine 1/4 cup flour, 3 Tbsp sugar, 1/2 tsp cinnamon and 1/2 tsp baking powder in a small bowl and stir.
- Add cold butter in chunks and break it up with fingers until it resembles coarse crumbs.
- Top the muffins with a spoonful of topping mix.
- Bake for 20 minutes until golden brown.
Peach Cobbler - Kathy M.
- Preheat Office to 370 degrees.
- 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.
- Melt 1/2 cup unsalted, cut into cubes and place in 9x9 baking dish and putting it in the preheated oven until butter melts.
- 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.
- Pour the peaches into the baking dish over the melted butter. Then pour the batter evenly over the peaches.
- 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.
- 8 Peaches peeled and sliced
- 2 Tbsp butter
- 1 tsp Cinnamon
- 2 Tbsp Cornstarch
- 1/4 Cup brown sugar
- Fold the above ingredients in bowl. Then pour into a small round dish that will fit in the instant pot.
- Sprinkle 1 Box white or yellow cake mix over the top of peach mixture.
- Chop 1 stick of butter or 1/2 cup and sprinkle of the cake mix.
- Pour 1 cup of water into the instant pot.
- Create a sling by folding tin foil together into a belt and place a trivet in the instant pot.
- Place the sling under the dish and cover the dish with additional foil. Lift and lower the dish into the instant pot.
- 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.
- Pull out using the sling and remove the foil. If you'd like you can broil the top.