Peachy Keen Recipes

Canned Peaches 

See recipe and instructions here

Peach Jam 

1. Prepare and dice 3 lbs of very ripe peaches
2. In a stock pot bring peaches, 1/4 cup lemon juice and 1 pkg of pectin to a full rolling boil, stir
3. Add 5 1/2 cups sugar, 1/2 tsp ground ginger and 1/2 tsp butter (Butter helps reduce foaming)
4. Stirring to prevent burning bring back to a full rolling boil and boil for 1 min.
5. Remove from heat and skim off any foam with a metal spoon.
6. Pour into sterilized jars and proceed with the canning process.  Click here to learn how to can.

Peach Pie 

Click here to see pie crust recipe 

1. Prepare and slice 3 cups of peaches (could also use frozen)

2. In a bowl combine peaches, 3/4 cup sugar, 1/4 cup flour, 1/2 tsp cinnamon, and 1/4 tsp ground ginger

3. Pour into bottom crust and dot with butter

4. Place on top crust and flute edges, brush with milk and sprinkle with sugar

5. Bake at 400 degrees for 40-50 mins. (cover outer crust edge for 35 min, uncover for last 5-15 min

Peach Smoothie

1. In a blender place, 1 banana, 1 sliced peaches (Could use frozen or fresh), 1 cup yogurt, 8 oz fruit juice and a sprinkle of ground ginger

2. Blend for 30 seconds

I Think I Can - Canning!

Canning Basics and Recipes for: Canned Tomatoes, Sweet Lime Pickles and Dill-Lime Pickles

The Canning Process

1.  Fill water bath with enough water to cover the size of jars you are using and turn the heat on

2. Sanitize the jars, lids and rings in boiling water (make sure they are hot when you fill them)

3. Using the canning funnel, fill each jar with the hot food you are preserving 

(make sure the top of each jar is clean and dry)

4. Touching as little as possible (for sanitation) place a DRY lid on each jar and screw down with a DRY ring.  Screw down all the way but not too tight. 

5. Place each jar in the wire rack

6. When the water bath is simmering lower the rack of jars into the water. Place on the lid and wait for a full rolling boil

7. Once the water is boiling start the timer (15 mins for quart jars, 10 mins for pint or 1/2 pint jars)

8. After the correct amount of time, use the gripper to bring out the jars and set on a towel

9.  Observe the "popping" sound of each jar as the seal sets. 

Store in a dry, cool (such as a pantry) place for up to a year or more. 

If they haven't popped after 15 or so min. Store in the fridge and use contents within a couple of weeks. 

The Key to Crunchy Pickles

For the pickles we washed and cut (into 1/4 in slices) about 5 pounds of cucumbers and then split them among the sweet and dill recipes.  We soaked all 5 pounds in a solution of 1/4 cup pickling lime to 1 gallon of water.  The cucumber soaked in that solution overnight 

The next day we drained and throughly rinsed the cucumber slices and let them sit in ice cold water for 3 hours.  The colder the water the crisper they will be so keep adding ice to the bowl throughout the 3 hours.  

Sweet Lime Pickles 

(For about 2 1/2 pounds of cucumbers)

1. In a large stock pot add 4 cups sugar, 4 cups white vinegar, 1 1/2 tsp pickling spice (a dash of salt if desired) and some green food coloring (also optional)

2. Bring that to a simmer and then add the cucumbers and bring to a boil. 

3. Fill jars and continue with the canning process

Dill-Lime Pickles 

(For about 2 1/2 pounds of cucumbers)

1. In a large stock pot add 1 pint of white vinegar, 1 quart of water, 4-6 Tbsp pickling salt (if you like salty pickles add 6, if you like less salty pickles add 4 or 1/4 cup) and 3/4 Tbsp dill seed and bring to a boil

2. Add dill stems and dill heads to each jar (you can also add a clove of garlic if desired)

3. Pack each jar with as many cucumber slices as you can and then ladle in the hot liquid to within 1/2 in from the top

4. Continue with the canning process

Homemade Signature Pickles 

A hybrid of dill, sweet and bread and butter with a few surprise thrown in. 

1. In each sterilized jar add a sprinkle (about 1/4 tsp) of: minced onion, celery seed, mustard seed, dill seed, fresh dill sprig.  Pack with cucumber slices. 

2. In a stock pot combine using this ratio: 1 cup water, 1 cup white vinegar, 1/2 cup sugar, 1/2 Tbsp pickling salt, 1/4 tsp turmeric.  (multiplying for larger batches of pickles, but using the same ratio) 

3. Bring liquid solution to a boil and pour over cucumbers, filling to 1/2 in from top of jar

4. Continue with canning process. 

Canned Tomatoes 

1. Blanch tomatoes then cut out the core and peel them

2. dice them up and put them in a large stock pot

3. Bring to a boil and proceed with the canning process

**For extra flavor add some salt to each jar**

For yummy recipes using these canned tomatoes see Here

Pickled Okra
3-4 lbs okra

1. Rinse okra and trim stems
2. In a large stock pot bring 4 cups water, 4 cups white vinegar, 1/4 Tbsp + 1tsp pickling salt, 1 tsp garlic powder to a boil
3. In each sterilized jar (about 12 pints) add 3 sprigs of dill, 1/2 tsp mustard seeds, 1/4 tsp whole peppercorns
4. Pack as many okra has will fit in each jar, pour hot vinegar mixture into each jar (to within 1/2 in from top) and continue with the canning process. 

Canning fresh fruit 

1. Blanch, Peel and slice fruit 

2. Place in sterilized jars

3. Bring syrup to a boil

Light syrup : 1/4 cup sugar to 1 cup water 

Medium syrup: 1/2 cup sugar to 1 cup water 

Heavy syrup: 3/4 cup sugar to 1 cup water 

4. Pour syrup over fruit till it’s 1/2 in from top of jar 

5. Following canning processing directions above

Sammiches - Scrambled Egg Sandwich & Gardening Tips

1. Peel, slice and salt 1 garden fresh tomato

2. Crack 3 eggs (for 2-3 sandwiches) into a bowl with 1-2 Tbsp of milk, whisk

3. Scramble eggs trying to keep it in large pieces

4. Assemble the sandwich - 2 slices of bread, miracle whip, egg and tomato

Perfect Summer Marinade

 

This simple and delicious marinade is a summer classic in my house. It’s excellent on steak, chicken and or vegetables.

Mix equal parts Worcestershire sauce, soy sauce and Italian dressing (I like to make mine from the powered mix) 

Pour over food and marinade in the fridge for at least an hour but all day or overnight is extra good. 

Grill or roast until cooked and

Independence Day Dishes and Treats

 

Whatever you choose as your main dish, here are some sides and dessert recipe to make it a real feast! 

Sides: 

Baked Beans

1 large or 2 small cans Pork-n-beans

1/2 cup ketchup

1 Tbsp mustard

1/2 cup brown sugar

1-2 Tbsp worcestershire sauce

2-3 strips of cooked bacon (crumbled)

1/4 cup diced onion

Combine all ingredients and pour into a square glass baking dish.  Bake for 30 min at 350 degree

Deviled Eggs

1.     Steam 6 eggs for 12 min. then cool in a bowl of ice water

2.     Cut eggs in half lengthwise and carefully remove the yolks into a bowl

3.     Mash the yolks with a fork and add ½ tsp salt, ½ tsp dry mustard, 3 Tbsp miracle whip and 1 Tbsp vinegar

4.     Mix until well combined

5.     Scoop some filling into each egg and sprinkle with paprika.

Creamy Classic Mac-n-Cheese

1. In a saucepan over medium heat melt 1/2 stick of butter. 

2. Add 2 1/2 cups cheddar cheese and stir until melted and gooey

3. Add 1 can of condensed cheddar cheese soup, 1 cup of milk, 1/2 cup sour cream, 1/2 tsp dry mustard, 1/2 tsp salt, 1/2 tsp pepper.

4. Stir until creamy smooth and set aside

** This makes 2 small 8x8 pans or 1 large 9x13 (I freezes well, so you can save the other half for later)

5. Prepare your favorite pasta to al dente and place in you baking dish

6. Pour on the cheese mixture and stir well

7. Crush some cracker crumbs and sprinkle over the top, drizzle with melted butter 

8. Bake at 350 for 30 min. 

Hash-brown Casserole 

1 cup sour cream

1/4 cup diced onion

1 can cream of cheddar cheese soup

1 tsp salt

1/2 tsp pepper

1 cup grated cheddar cheese

1 lb hash browns

Topping - 1/4 stick melted butter 

2 or more cups frosted corn flakes

1. Mix together sour cream, onion, soup, salt, pepper

2. In a 9x13 glass baking dish spread 1/2 of the hash browns

top with 1/2 soup mixture and 1 cup cheese

3. Make a second layer with all steps

4. Sprinkle with frosted corn flakes and pour over melted butter

Bake at 350 for 45 min - 1 hour until heated through and cheese is melted. 

Red, White and Blue Salad

1. Combine 1/2 cup oil, 1/4 cup red wine vinegar, 1/3 cup sugar

    1/2 Tbsp onion powder, 1/2 tsp dry mustard, 1/2 tsp salt, 1/2 Tbsp poppy seeds

    in a blender and blend for 30 sec. 

2. Put lettuce, sliced strawberries, Provel (or other white cheese) and fresh blueberries. 

3. Pour over dressing and toss.

Creamy Cole Slaw

1. Shred 1/2 cabbage

2. In a jar mix 2 Tbsp vinegar, 2 Tbsp sugar, 1 tsp celery salt, 1/4 tsp pepper, 1/2 cup mayo, until smooth

3. Pour over cabbage and serve

Dessert

Star Spangled Ice cream Sandwich Cake

1. Put a layer of 5 1/2 ice cream sandwiches in the bottom of a square glass dish

2. Spread a layer of hot fudge over the sandwiches

3. Sprinkle a layer of Heath Toffee bits over the fudge

4. Put another layer of 5 1/2 ice cream sandwiches 

5. Spread a layer of caramel topping over the sandwiches

6. Sprinkle another layer of Heath bits

7. Top with whipped cream and more Heath bits and drizzle with fudge and caramel

Store in the freezer and let stand 5-10 min before serving. 

Pie Crust

2 cups flour

1 tsp salt

2/3 cup plus 2 Tbsp shortening

 

1. Put all ingredients in a bowl and mix with fork

2. Add cold water (up to 5 Tbsp), mix until loosely combined

3. Form into a ball with hands

4. Spank to combine

5. Flatten and form into crust

Makes 2 crusts

 

Tart Cherry pie

2 pie crusts (one for top, one for bottom)

1 package thawed tart red cherries

1 cup sugar

1/3 cup flour

½ tsp almond ext.

2 Tbsp butter (for dotting)

1. preheat oven to 425 degrees

2. Combine sugar, cherries, flour, and almond in a bowl

3. Pour into bottom pie crust

4. Dot with butter

5. Add top crust

6. Bake 35 min

 

 

Peach Pie

2 pie crusts

1-2 packages thawed peach slices

2/3 cup sugar

2-3 Tbsp flour

¼ tsp cinnamon

¼ tsp ginger

Preheat oven to 400

1. Combine sugar, peaches, flour and spices in a bowl

2. Pour into bottom crust

3. Dot with butter

4. Add top crust

5. Bake 40-50 min

 

Apple Pie

2 pie crusts

6 granny smith apples (peeled, cored & thinly sliced)

3/4 cup sugar

1 1/2 Tbsp flour

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger

1. Preheat oven to 400

2. Combine sugar, apples, flour and spices in a bowl

3. Pour into bottom crust

4. Dot with butter

5. Add top crust

6. Bake 40-50 min

Pie Tips

**Cut a few slits in the crust (in an ascetically pleasing pattern) to allow air to escape while baking

**Brush the top crust with milk and sprinkle with sugar before baking.  This gives your crust a sheen and a light crispiness. 

**Bake with a crust cover (make one our of foil if you don't have one) for the first 35min then remove for the last 10-15.  This keeps the crust from getting burnt. 

Homemade Ice Cream

2 cups half-n-half

1 cup heavy whipping cream

1 cup sugar

1/4 tsp salt

1 Vanilla bean (split and scraped) or 1 tsp vanilla extract

1. Combine all ingredients in a sauce pan and heat over medium/low heat. Allow to simmer but not boil, (no bubbles, just steam)

2. Remove from heat and allow to cool.  

3. Remove vanilla bean and put mixture in an airtight container in the fridge overnight. 

4. Freeze using an ice cream maker, then put in the freezer for at least an hour to harden up before serving.