Peach Season....

We placed the bushel of Windblow variety peaches on our kitchen table to ripen. I froze 7 quarts of them this morning and am going to finish them as they are ready. I like getting them like this and that way I don't have to process them all at the same time. I plan to use some of them to make the peach trifle shown below


Peach Trifle
1 (3 1/2-ounce) package instant vanilla pudding mix
2 cups milk
6 large fresh peaches, peeled and sliced
3 tablespoons granulated sugar
1/2 (20-ounce) package pound cake
1/3 cup bourbon
1 cup whipping cream
2 tablespoons powdered sugar
1/2 cup sliced almonds, toasted
Preparation
Prepare pudding mix according to package directions, using 2 cups milk. Cover and chill 5 minutes. Toss sliced peaches with granulated sugar. Cut pound cake into 1/2-inch slices. Place half of cake slices on bottom of a trifle dish or deep bowl, drizzle evenly with half of bourbon. Spoon half of peach mixture evenly over cake slices. Spread half of pudding over peaches. Repeat with remaining cake slices, bourbon, peach mixture, and pudding. Cover and chill at least 2 hours.
Enjoy!

♥Love,♥
Marie

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

Fig Cookies

The squirrels got most of our tomatoes and usually the birds peck our figs, but this year the birds are leaving the figs to us. There will not be enough to do a lot with but when my husband brought in enough the other day that I thought I could do something with, I went to Google. I found this recipe for fig cookies.

Preheat oven to 350 degrees F

1 cup white sugar
1/2 cup shortening
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 cup chopped figs
1/2 cup walnuts - I used toasted pecans

Cream sugar and shortening and add beaten egg.
Sift dry ingredients and blend with creamed mixture
Fold in figs and nuts.

Drop by spoonfuls on greased sheet. Bake 15 to 20 minutes
Mine were done in 15 minutes.

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!

First Vegetables

Well, we are so excited about our first vegetables from our garden. We also had our first meal from part of the squash and zucchini. I cubed one zucchini, several squash. an onion and sauteed them in olive oil. I cooked some "curly pasta" and mixed that with the cooked vegetables. After placing it on our plates, we added Parmesan cheese and Ranch dressing. Boy! That was so good.
Marie