Peach Dumplings

Ingredients:
2 whole large peaches
2 8 oz cans crescent rolls
2 sticks butter
1-1/2 cup sugar
1 tsp vanilla
cinnamon, to taste
1 1/2 cups orange juice

1. Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.
2. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour orange juice around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Adapted from Pillsbury Peach Dumplins recipe: http://www.pillsbury.com/recipes/peach-dumplins/c254437f-5c63-4c23-b0ff-85592594c112/

Peach Pie Recipe - Butterscotch Peach Pie

Peach pie recipe is made with brown sugar, peaches, butter, lemon juice, and other ingredients.

Cook Time: 40 minutes

Total Time: 40 minutes

Ingredients:

• 3 1/2 cups sliced peaches
• pastry for 2-crust 9-inch pie
• 1/2 cup light brown sugar, packed
• 2 tablespoons all-purpose flour
• dash salt
• 1/4 cup butter
• 2 teaspoons lemon juice

Preparation:

Place peaches in pastry-lined 9-inch pie plate. Combine the brown sugar, flour, and salt in a saucepan. Add butter. Cook, stirring constantly, until thick and smooth. Remove from heat; stir in lemon juice then pour over peaches. Make a lattice-style top crust. Bake at 425° for 25 to 35 minutes.

*To make a lattice top crust, cut dough into 1/2-inch-wide strips. Arrange dough strips across top of filling. Form the lattice by arranging more dough strips at right angle to first set of dough strips, weaving the strips if you wish. Trim dough strips even with the overhang on bottom crust. Tuck ends of dough strips and overhang under; press to seal. Crimp edges.

Peach Dumplings

Dumplings are spooned onto boiling peaches in syrup. This dessert is similar to cobbler, but simmered on the stovetop.

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Ingredients:

• 1 cup sugar
• 1 tablespoon butter
• 2 cups hot water
• 2 to 3 cups fresh sliced peaches, or frozen thawed
• 1 cup flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar, optional
• 1/2 cup milk or cream, more or less
• cinnamon sugar, optional

Preparation:

In a medium saucepan over medium heat, combine 1 cup sugar, butter, and hot water. Add peaches and bring to a boil. In a medium bowl, combine flour, baking powder, salt, and 1 tablespoon of sugar, if using; stir in milk or cream to form a stiff batter. Drop large spoonfuls of batter onto the boiling fruit. Cover and cook for about 20 minutes. Spoon out dumplings and fruit into bowl. If desired, sprinkle with a little cinnamon sugar and serve with cream or ice cream. Serves 4 to 6.

Fresh Peach Crisp Recipe

Cook Time: 45 minutes

Total Time: 45 minutes

Ingredients:

• 2 1/2 pounds fresh peaches, peeled, pitted
• 1 cup sifted all-purpose flour
• 1 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup soft butter

Preparation:

Butter an 8-inch square baking dish. Preheat oven to 375°.
Slice peeled, pitted peaches into the prepared baking dish. Sift together the flour, sugar, salt and cinnamon into a medium bowl. Cut butter into flour mixture with pastry blender until mixture resembles coarse meal. Sprinkle crumbs evenly over peaches in baking dish. Bake at 375° for 45 to 50 minutes, until topping is golden brown and peaches are tender. Serve peach crisp warm with cream or whipped topping.

PEACH SALSA RECIPE

• 1½ cups ripe peaches, diced (4-6 depending on size)
• 1 cup tomato, diced (about 2 medium)
• 1 tablespoon jalapeño, finely minced (about ½)
• ¼ cup yellow pepper, small dice (substitute red or green pepper if you’d like)
• ¼ cup red onion, finely diced
• 1 tablespoon cilantro, chopped
• juice of 1 lime
• ¼ teaspoon ancho chili powder or other chili powder
• 1 tablespoon brown sugar, packed
• salt and pepper to taste
• for spicier version add more jalapeño or cayenne powder or other ground pepper to taste

Instructions

1. Mix all ingredients together well. Serve right away, or cover and refrigerate until ready to serve.

Cream Cheese-Peach Pie

1 3 oz-package cream cheese
1 baked pastry shell
7 peaches, sliced
1 cup sugar
1/4 cup water
2 tbsp cornstarch
1 tsp almond flavoring
Whipped cream

Soften the cream cheese and spread over pastry shell. Place 5 sliced peaches over pastry shell. Combine the sugar, water, cornstarch and remaining peaches in a saucepan and cook, stirring, until thickened. Cool and add almond flavoring. Pour over peaches in the pastry shell and chill. Top with whipped cream and serve.

Dump Peach Cobbler

1 cup self rising flour
1 cup sugar
3/4 cup milk
1 stick margarine
1 large can sliced peaches

Sift four in 2 qt casserole dish, add sugar and milk. Stir until smooth. Melt margarine in saucepan, pour into center of batter. DO NOT STIR.

Pour peaches with juice into center. DO NOT STIR.

Bake at 400 degrees for 45 minutes.

Recipes, Remedies & Rumors,  Cades Cove Preservation Association, Dorthy Sutton

Peach, Raspberry, and Almond Brown Betty

1/2 cup slivered almonds
2 tablespoons butter, melted
1 1/2 cups stale angel food cake, pound cake, or spongecake crumbs
1/4 cup granulated sugar
1/4 cup firmly paced light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
4 medium-size ripe peaches, peeled, pitted, and cut into thin wedges
1 pint fresh raspberries, picked over and rinsed
1/3 cup water
1/4 cup (1/2 stick) cold butter, cut into small pieces
Vanilla ice cream

1. Preheat the oven to 350 degrees. Butter a shallow 1 1/2-quart casserole.

2. On a baking sheet, toss the almonds with the melted butter, toast till golden in the oven, about 10 minutes, and set aside.

3. meanwhile, combine the cake crumbs, two sugars, spices, and salt in a medium-size mixing bowl, toss to blend well, and set aside.

4. Scatter a few tablespoons of the crumb mixture over the bottom of the top. Pour the water over the fruit, scatter about half the almonds and half the remaining crumbs over the top, and dot with half the cold butter pieces. Layer the remaining fruit over the top, scatter the remaining almonds and crumbs over the fruit, dot with the remaining butter, and bake till the casserole is bubbly and browned on top, 40 to 45 minutes. Serve warm with scoops of ice cream.

Serves 6

Hot Curried Fruit Casserole

One 16-ounce can pineapple rings
One 16-ounce can peach halves
One 16-ounce can pear halves
1 cup seedless golden raisins
One 14-ounce jar spiced apple rings
2 tablespoons all-purpose flour
1/2 cup firmly packed light brown sugar
1 tablespoon mild curry powder
1 cup dry vermouth
3/4 cup (1 1/2 sticks) butter

1. Drain all the fruits and cut pineapple rings in half. Butter a 2-to 2 1/2 quart casserole, arrange the fruits in alternating layers, saving the apple rings for the top, and set aside.

2. In a medium-size heavy saucepan, combine the flour, brown sugar, curry powder, vermouth, and butter over moderate heat and stir till the mixture is thickened and smooth, about ten minutes. Pour the mixture over the fruit, cover with plastic wrap, and let stand in the refrigerator overnight.

3. Preheat the oven to 350 degres Place the casserole in the oven and bake till bubbly hot and slightly glazed on top, 20 to 30 minutes.