Peach Tart

My cousin went to the Sand Hills of NC last week and brought back some peaches. I froze some and then we have had them cut up on cereal each morning. I decided to make this tart. Believe me, it is easy or I could not have done it. It worked out good for me because it was done in layers. I cooked the crust and rested while it cooled. Then I made the cream cheese mixture and put it on the crust. I placed it in the refrigerator to set up while I rested some more. Then I did the glaze. I sliced just enough peaches to make a layer and then poured the glaze on top. I did not cut it for about 3 to 4 hours. I think it is right pretty, if I must say so myself! Ha! It sure was good.

Ingredients

1-1/3 cups all-purpose flour
1/3 cup packed brown sugar
2/3 cup cold butter, cut up
3/4 cup granulated sugar, divided
1 Tbsp. Cornstarch
1 pkg (3oz.) Jello-O Peach Flavor Gelatin
1/2 cup water
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1 Tbsp. peach marmalade
1 cup thawed Cool Whip topping
peaches, peeled and thinly sliced

DIRECTIONS

HEAT oven to 350 degrees F.

MIX flour and brown sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs, knead mixture well to form dough. Press onto bottom and up sides of 10-inch tart pan with removable bottom. Bake 15 minutes or until golden brown; cool completely.

MEANWHILE, bring 1/2 cup granulated sugar, conrstarch, gelatin mix and water to boil in saucepan, stirring occasionally, cook and stir 2 minutes. Cool 20 minutes.

BEAT cream cheese, remaining granulated sugar and marmalade in large bowl with mixer until well blended. Whisk in Cool Whip; spread onto crust. Top with peaches and gelatin glaze. Refrigerate 3 hours or until chilled. Remove tart from pan before serving.

I hope you enjoy it!
Love,
Marie

Fresh Peach Delight

This is such a good recipe. I wish I knew who to give credit to.

1 1/2 cups self-rising flour
1 1/2 sticks butter, melted
1 cup nuts, finely chopped (I like pecans)

Layer 1:
8 oz. cream cheese
1 1/2 cup powdered sugar
1 8 oz Cool Whip

Layer 2:
4 cups fresh peaches

Layer 3:
1 cup sugar
1 cup water
3 Tbls. corn starch
1 small box peach jello

Mix flour, butter, and nuts. Pat in bottom of 9 X 13 inch pan. Bake at 350 degrees for 15 minutes or until golden brown and let cool.
Cream the cream cheese, powdered sugar and cool whip, and spread over the first layer in pan.
Layer sliced peaches over cream cheese mixture. (I just used one layer of peaches)
Cook sugar, water, cornstarch and Jello until thick and clear. Remove from heat and cool completely. When cool, pour over peaches and refrigerate. Refrigerate several hours before serving.

ENJOY!

Laying in Store for the Winter

I have been busy trying to save everything I can and not let anything go to waste. We bought 1/2 bushel of peaches last week at the Farmer's Market. I froze most of them except I made an easy peach cobbler with part.As you can see, my husband got into it.
Easy Peach Cobbler
1 cup Bisquick
1 cup sugar
1 cup milk
1 stick butter
2 to 3 cups sliced peaches
I melt the butter in the microwave in the glass dish. In separate bowl, I mix Bisquick, sugar, and milk until smooth. I pour that over the butter in the dish. I top that with the peaches. Sprinkle a little sugar, cinnamon, and a tiny bit of allspice on top. I bake it at 350 degrees for one hour. We like to stir ours every 15 minutes, twice, and then don't stir the remainder of the time. Boy, is this good topped with vanilla ice cream. We only get ice cream when it is buy one, get one free.

Besides freezing peaches, I put up some corn, squash, and okra that a friend brought.

I made spaghetti sauce for Saturday night. I browned a pound of hamburger and a chopped onion and cubed some squash and zucchini into that and poured a jar of spaghetti sauce over it. I added some garlic powder and oregano and let this simmer. We had a meal Saturday and Sunday night out of this spaghetti sauce with sugar snap peas one night and a salad the next. Monday, I took what sauce was left over and made lasagna. What we had left from that meal, I divided into meals and put into the freezer.
We had one zucchini left yesterday from our garden and I grated it and made the chocolate chip zucchini muffins that I have posted the recipe for before. I would love to get some more corn and some field peas. We are hoping that we are going to have some late tomatoes.
Love,
Marie