Peach Crumb Bars

 16 Tbsp unsalted butter, room temperature

1 cup sugar

2 egg yolks

1 tsp vanilla extract

2 1/3 cups flour

1 tsp baking powder

1/2 tsp salt

1/2 cup apricot preserves

2 large ripe peaches

1 Tbsp brown sugar

 1 tsp cinnamon

1/2 tsp ground ginger

1.  In the bowl of an electric mixer, cream the butter and sugar until light and fluffy 3-5 minutes.  Add egg yolks one at a time, mixing between each addition until incorporated.  Add vanilla and mix.  The dough may look curdled but that is normal.

2.  Add the flour, baking powder, an salt.  Mix until just combined and no dry streaks remain, 1-2 minutes.

3.  Line an 8x8 baking dish with a parchment sling and butter the sides.  Add half of the dough to the prepared pa and press evenly to create the bottom crust.

4.  Spread jam on the bottom crust.  Line the sliced peaches over the preserves.  This usually takes three rows, an as long as the peaches are even,, overlap peaches if necessary. Sprinkle with brown sugar, cinnamon, and ground ginger.  Top with the remaining dough by breaking it into small pieces evenly over the peaches.

5.  Bake in a preheated 350 degree oven for 35-45 minutes.  If the top seems to be getting too brown, cover with foil.  The bars will become puffed an golden on the top an the edges should have a little bubbling from the preserves.

6.  Remove from the oven and let cool completely before cutting, at least 4 hours, IF not they will not cut well.  Remove parchment sling and cut into squares.

Recipe:  Wise Guide

Peach Cobbler

 1 cup self rising flour

pinch of salt

1 cup sugar

1 cup milk

1/2 cup melted butter

2 cups sliced peaches, (15 oz can)

In a large bowl sift the flour, salt and sugar.  Add the milk and melted butter.  Mix well.  Will be like pancake batter.  Spray a 9x13 pan and pour in the batter.  Gently spoon the peaches on top of the batter evenly. (not the juice).  Do not mix or stir.  Sprinkle some sugar on top of the peaches.  Bake in a 350 degree oven for 1 hour.  It will be bubbly and golden brown. Serve.

Recipe:  The buttered home

Honey Roasted Peaches

 3 large ripe peaches, halved and pitted

1/4 cup raw honey

1 vanilla bean; seeds of

1 tsp ground cinnamon

1/4 tsp ground cloves

a pinch of sea salt

Preheat oven to 350 degrees.

In a small bowl, whisk honey, freshly scraped vanilla seeds, cinnamon, clove, and sea salt.

Place your halved peaches cut side up into a baking dish that's just big enough to fit them all.  Spoon your honey syrup on top of the peaches, making sure they all get coated.

Bake peaches in your preheated oven, uncovered, for 25-30 minutes, or until golden and tender.  Add your favorite toppings.

Serves 6

Optional topping ideas:

Greek or coconut yogurt, whipped coconut cream, chopped walnuts, choped pecan, granola, fresh mint leaves.

Recipe: Cleanfood crush

Savory Grilled Peaches

 2 Tbsp olive oil

1/2 tsp chopped fresh basil

1/4 tsp chopped fresh thyme

salt and ground black pepper, to taste

6 fresh peaches, halved and pitted

1.  Preheat grill for medium heat and lightly oil the grate.

2.  Whisk olive oil, basil, thyme, salt, and pepper together in a bowl.  Allow flavors to combine for 5 minutes.  Brush oil mixture on inside flesh of peach halves.

3.  Grill peaches, flesh sides down until softened and grill marks appear, about 4 minutes.

Serves 12

Cucumber and Peach Salad with Herbs

 Vinaigrette:

1 shallot,finely chopped 

Kosher salt

1 lemon

2 Tbsp Katz's Sauvignon Blanc vinegar or other white wine vinegar

 

Salad and assembly:

2 lb mixed heirloom cucumber, sliced into 1/4 inch thick wedges and rounds

1 English hothouse cucumber, halved lengthwise, sliced crosswise

Kosher salt

2 lbs yellow peaches, sliced into 3/4 inch thick wedges

4 oz mild feta, crumbled

freshly ground black pepper

handful of basil leaves, torn if large

handful of mint leaves, torn if large

1 lemon, halved 

Vinaigrette:

Place shallot in a small bowl and season with a big pinch of salt.  Finely grate zest from lemon into bowl; cut lemon in half and squeeze in juice.  Add vinegar and toss to combine.  Let sit 10 minutes.

 

Salad and assembly:

Place cucumbers in a medium bowl and season with salt.  Spoon half of vinaigrette over and toss gently to coat.

Place peaches in a serving bowl or on a platter and season with slat.  Spoon remaining vinaigrette over and toss gently with your hands to coat.

Add cucumbers to peaches; toss gently again just to combine.  Add feta; season with salt and pepper.  Top salad with basil and mint and squeeze lemon over.

Peaches and Cream Smoothie

 Yield: 1-2 serving

1/2 cup rolled oats

1/2 cup plain yogurt

3/4 cup milk

1 small ripe peach (or 1/2 cup frozen peaches, thawed and softened)

1/2 medium banana

pinch of salt

1-2 Tbsp protein powder (whey or soy), optional 

1.  Gather all ingredients.

2.  Combine ingredients in a blender 

3.  Store in a container in your refrigerator overnight of making ahead of time n the morning, add last 1/4 cup milk, more if you need it to blend smoothly.

Peach Cobbler

 5 peaches, peeled, cored and sliced (about 4 cups)

3/4 cup granulated sugar

1/4 tsp salt

For the batter:

6 Tbsp butter

1 cup all-purpose flour

1 cup granulated sugar

2 tsp baking powder

1/4 tsp salt

3/4 cup milk

ground cinnamon

1.  Add the sliced peaches, sugar and salt to a saucepan and stir to combine.  * (if using canned peaches, skip to step 3)

2.  Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches.  Remove from heat and set aside.

3.  Preheat oven to 350 degrees.  Slice butter into pieces an add to a 9x13 inch baking dish.  Place the pan in the oven while it preheats, to allow the butter to melt.  Once melted, remove the pan from the oven.

4.  In a large bowl mix together the flour, sugar, baking powder, and salt.  Stir in the milk, just until combined.  Pour the mixture into the pan, over the melted butter and smooth it into an even layer.

5.  Spoon the peaches and juice (or canned peaches, if using) over the batter.  Sprinkle cinnamon generously over the top.

6.  Bake at 350 degrees for about 38-40 minutes.  Serve warm, with a scoop of ice cream, if desired.

Peach Dump Cake

2 29 oz. cans of sliced peaches in syrup

¾ tsp cinnamon

1 vanilla cake mix

¾ cup butter, melted

1. Preheat the oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
2. Dump one can of peaches into the baking dish. Drain the liquid from the other can and add the peaches to the baking dish.
3. Sprinkle cinnamon evenly over the peaches.
4. Sprinkle cake mix evenly over the peaches
5. Pour butter evenly over the cake mix. Do not stir.
6. Bake in preheated oven for 50-55 minutes until the top is golden.