Peach Streusel Muffins
I can’t get enough of peaches these days. I have been eating them fresh, making preserves, freezing peaches and cooking with them. This recipe is one of my favorites.
I hadn’t made them in a long time, so I decided today was the day. Now I remember why I liked them so much. Perfect crumbly texture, not too sweet, and that streusel topping.
They can be for more than breakfast, too. Split, topped with sweetened fruit and ice cream, these muffins make a great “shortcake” dessert.
While they are really great warm from the oven, these muffins are still fine the next day, or even the day after that, assuming they last that long. They freeze, well, too.
Peach Streusel Muffins
Streusel topping:
1/3 c. flour
1/3 c. brown sugar
½ t. nutmeg
4 T. cold butter
Batter:
2 c. flour
½ c. sugar
¼ c. brown sugar
1 T. baking powder
1 t. cinnamon
½ t. nutmeg
½ t. salt
½ c. cold butter- 1 stick
2 eggs
¾ c. half and half or buttermilk
1 t. vanilla
1 c. finely chopped fresh peaches, about 1 large
½ c. finely chopped pecans, optional
Heat oven to 375. Line 15 muffin tins with paper liners or grease them. Set aside. Make streusel by mixing together flour, sugar and nutmeg in a small bowl. Use your fingers, or a pastry blender, to cut the butter into the flour mixture until it resembles coarse crumbs. Set aside. Make batter: In medium bowl combine flour with sugars and other dry ingredients. Mix well. Cut in butter until mixture resembles coarse crumbs. In small bowl beat eggs and add half and half and vanilla. Stir into flour mixture and fold in until just mixed. Mixture will look lumpy. Fold in peaches and nuts, if using. Scoop batter into prepared tins, filling about ¾ full. I get more than 12 from this recipe- normally about15, but it depends on how full you fill them. Sprinkle the tops with streusel. Place muffin tins on a baking sheet and bake for 20 or until golden brown. Cool a little before serving, if you can wait.
Peach Liqueur
I like to think of making fruit liqueurs as just one more type of food preservation. I make jams and jelly with seasonal fruit, so why not preserve some of summer’s bounty in alcohol?
Peach liqueur is one of my favorites. Pretty simple, really. Just combine peaches with vodka (or brandy) and allow the mixture to steep. After a week or two, strain it. After straining out the fruit, I also filter the liqueur through either coffee filters or cheesecloth to get it nice and clear.
Sweetening is optional. Unsweetened, it is called a Peach Eau de vie, which translates into water of life. Got to love the French!!! Sweetened, it is a liqueur.
Poured into pretty bottles, these liqueurs can make fun gifts, too.
Peach Liqueur
10 medium sized, ripe peaches
3 c. vodka or brandy
1 c. sugar syrup – optional – recipe follows*
Peel and pit peaches reserving only the fruit. You can leave the skins on, if you prefer. Place in jar with the alcohol and steep at least a week, shaking several times. You can leave the fruit in for up to two weeks. Strain, squeezing out as much juice from the fruit as possible. Filter through cheesecloth, fine mesh strainer or coffee filters for a clearer product. Add sugar syrup, if desired, and mature 4-6 weeks. Makes 4 cups.
*Sweetening– Simple syrup is made from 1 cup of sugar and ½ cup of water. Bring to a boil, then cool. You will have 1 cup of syrup. Some recipes call for plain sugar and others for honey. Watch when you substitute honey for sugar, as it is sweeter and stronger flavored.
Peach and Blueberry Cake
This cake is the perfect summer dessert. It is moist and filled with the fruits of summer. It also travels well, so you can box it up and take it along to the park for a picnic or to a cookout.
The cake is pretty simple to make. The batter can be mixed by hand- no need for long beating times or for getting out the mixer. In the time it takes to preheat the oven, you can have the cake ready to bake.
The batter and fruit are layered in the pan, along with the cinnamon sugar.
I added a citrus/powdered sugar glaze, once the cake was cooled, but it is optional.
So here is the recipe.
Peach and Blueberry Cake
1 c. oil, I used avocado oil
4 eggs
1 t. vanilla
1/3 c. lime juice- you can use lemon, instead
3 c. flour
2 c. sugar
3 t. baking powder
¼ t. salt
2 medium peaches, peeled, pitted and sliced
1½ c. blueberries- fresh or frozen
½ c. sugar
2 t. cinnamon and set aside
Glaze:
1 c. powdered sugar
1 t. lemon zest
2 T. lime juice- or enough to make glaze of pouring consistency.
Grease a 9×13 inch pan. Preheat oven to 350-degrees. Combine oil, eggs, vanilla and juice. Stir until smooth. Set aside. In medium bowl combine flour, 2 cups of sugar, baking powder and salt. Stir to combine dry ingredients, then add the oil/egg mixture. Stir until batter is smooth. It will be thick. Place ½ of batter in prepared pan. Arrange peach slices on batter and top with the blueberries. Combine the ½ cup of sugar with the cinnamon. Sprinkle on ½ of the cinnamon mixture. Pour on remaining batter and sprinkle with remaining sugar mixture. Bake 45 minutes, or until cake tests done. Cool. Serve the cake as is, or make the citrus glaze and drizzle it over cooled cake. Serves 12.
Fresh Peach Cake
Fresh Peach Cake
If you need a quick dessert or even a nice addition for a brunch this cake is a great choice. It really is so easy to make. It can be served warm, but it’s good at room temp, too. It’s not too sweet, which I like.
This was a new recipe for me. I had tweaked an old recipe that used blueberries. I was very happy with how this worked out. I wanted about 1 1/2 cups of chopped fruit. I had 2 very large peaches and that worked out great. You might need a third or even fourth peach if yours are smaller.
Next, I want to try this recipe with plums!!
Fresh Peach Cake
Batter:
2 c. biscuit mix*
1/2 c. sugar
1/3 c. milk
2 T. oil
1 egg
1 1/2 c. chopped fresh pitted and peeled peaches
Topping:
1/2 stick ( 1/4 cup) cold butter, cut in small cubes
1/4 c. flour
1/4 c. sugar
2 t. cinnamon
Preheat oven to 350. Grease and flour a 9×9-inch pan. Beat all batter ingredients together, except peaches, for about 30 seconds. Fold in fruit and pour into prepared pan. Place topping ingredients in a bowl and mix together with your fingers or a fork until mixture looks like coarse crumbs. Sprinkle on the cake batter in the pan. Bake for about 35 minutes. Cake should be golden brown on top and test clean with a toothpick. Serve warm or at room temp. Great with ice cream or whipped cream.
*Like Bisquick or Jiffy mix. I make my own. Recipe follows.
Biscuit Mix
8 c. flour
1 c. powdered milk
1 c. powdered buttermilk (or 1 more cup powdered milk)
1/4 c. baking powder
1 T. salt
1 1/2 c. shortening*
Combine dry ingredients and cut in shortening until well mixed. Store in tightly covered container. Makes 10 cups.
* You can use butter instead, but keep mix in fridge and use in a couple of months. You can also use coconut oil- also best to keep this version in the fridge.
Right out of the oven.
Peach Ice Cream- Recipe #2
Yesterday I posted my peach ice cream recipe, using a custard ( egg ) base. Today, I thought I would post another recipe for peach ice cream, since I mentioned it in the post. In this recipe, only the peaches are cooked, to soften them up before freezing. The rest of the base is not. This recipe contains no eggs. The texture is lovely, but different from an egg-based ice cream. The color is different, too. I just thought it would be nice to give you a couple of options.
Peaches are one of those fruits that make me think summer. We had a couple of peach trees in the backyard when I was growing up. I remember one year, my dad had to prop up the branches so they wouldn’t break under the weight of all those peaches. Homemade ice cream is all about summer, too. Fruit-studded ice cream seems like the perfect dessert for a warm summer day.
When using peaches in ice cream, you don’t want to just cut up the fruit and drop it in. If you do that, the peaches will form ice crystals and become quite hard, sort of like peachy ice cubes. Nobody want that in their ice cream. Better to cook the peaches first, like I did for the peaches in this recipe. That way, when you put them in the ice cream, they get frozen, but in a softer way. True of other fruits you might add to any ice cream recipe.
Homemade Peach Ice Cream
3-4 ripe peaches
2 c. half and half
1 c. sugar, or to taste
1 T. vanilla
1 T. orange zest
Peel and dice peaches. Cook in a small amount of water and a little sugar until tender. If you don’t precook the peaches they will be icy and hard in the ice cream. Cool and drain. In bowl combine half and half and sugar and stir until sugar is dissolved. Add remaining ingredients and stir well. Place in ice cream machine and process according to manufacturer’s directions. If you don’t have an ice cream maker place mixture in a shallow pan and freeze solid. Remove from freezer and allow to soften a little at room temperature then break up into chunks and place in a mixing bowl. Beat with a mixer until smooth and return to freezer. You can also process in a food processor. Makes 1 quart.
Peach Tartlets – Vegan
I had friends visiting from out of town and wanted to make them a special dessert. They are vegan. I decided to make these tarts. Making them vegan wasn’t hard at all. I just used coconut oil in the crust recipe instead of butter. The crust worked out fine, although it is very crumbly. The texture after baking is amazingly tender, but I found the dough a little harder to handle than when made with butter. I would make this crust again, even if I didn’t need a vegan version.
I used homemade peach pie filling made with peaches I had. You can use store bought pie filling, but I include the recipe at the bottom of the post. The recipe makes just over 2 cups of filling. I had crust left over.
I made 24 and used a little over half of the dough recipe. Had I rolled them out a little thinner, half a recipe would be enough.
Peach Tartlets
dough for 1 pie crust- recipe follows
About 2 cups peach pie filling, room temp or chilled – recipe follows
Preheat oven to 375 degrees. Roll out dough to 1/8-inch thick. Use a 2 1/2-inch biscuit cutter to cut out circles of dough. Place dough circles in mini muffin or tart pans. Press them in gently being careful not to tear them. Repeat with remaining dough and re-roll scraps. You’ll end up with about 24 dozen in all. If you don’t have enough pans, keep the extra dough circles under a towel or plastic wrap so they don’t dry out until you are ready to use them. Place a rounded teaspoonful of peach pie filling into each of the tartlet shells in the prepared pans. Don’t over fill. Bake for 12-15 minutes or until golden brown on top. Can be served hot, warm or at room temperature. Makes about 2 dozen.
Note: If I rolled the dough thinner I could have made more like 3 dozen.
Can be frozen. To reheat take straight from the freezer and place on a baking sheet. Bake in a preheated 325 degree oven and bake for about 20 minutes, but check after 15 minutes.
Flaky Pie Crust
2 c. flour
1 t. salt
3/4 c. coconut oil, chilled – you could use butter, lard or shortening
1 T. cider vinegar
4-5 T. cold water
Combine flour and salt in food processor and add coconut oil. Pulse until mixture resembles coarse crumbs. Toss in vinegar and water, 1 tablespoon at a time, pulsing as you add, until dough just holds together. Remove from processor and press dough together to form a ball. Chill at least 30 minutes before using. Makes enough for 2 pie crusts or up to 48 tarts.
Peach Pie Filling
3 cups diced peaches
3/4 c. sugar
3 T. water
3 T. cornstarch
2 t. cinnamon
Heat peaches and sugar in a saucepan until bubbly. Stir to prevent sticking. Combine water and cornstarch and add to the peach mixture. Heat until thickened and bubbly. Add the cinnamon, too. If the mixture is too thin, add a little more cornstarch and water. Sometimes the peaches are extra juicy.
Peaches and Cream Crepes
Peaches are such a natural addition to any summer dessert. I decided to use some of my fresh peaches in crepes. Crepes are a nice dessert any time of the year. I think especially nice in summer, using fresh, seasonal fruit.
The crepes were filled with unpeeled, sliced peaches that had been tossed with sugar ahead of time. The sugar softens the peaches a little. I also added some sweetened cream cheese and a little strawberry jam to the filling. We loved them.
They can be assembled ahead of time, and just kept chilled until ready to serve. Serve as is, with a dusting of powdered sugar or even a vanilla caramel drizzle- recipe follows.
Peaches and Cream Crepes
1 recipe basic crepes- recipe follows
2-3 peaches, pitted and sliced thin
¼ c. sugar
1 t. vanilla
1 t. cinnamon
8 oz. cream cheese, softened
¼ c. powdered sugar
Strawberry jam, optional
Make a batch of basic crepes and set aside until ready to use. Place sliced peaches in a bowl with sugar, vanilla and cinnamon and stir until sugar is dissolved. Best to do this at least a couple of hours before you want to use them. This softens the peaches and allows juices to come out of the peaches. You need the juices for the cream cheese. You can do this the day before, then just finish the cream cheese and assemble.
Place cream cheese in a bowl and start beating with an electric mixer. Drain juices off the peaches and add the juice to the cream cheese. Add the powdered sugar, too. Beat until cream cheese is fluffy.
To assemble the crepes: Place a crepe on work surface. Spread with some of the cream cheese. Along one side of the crepe place a small amount of strawberry jam, like a stripe. Place several slices of peach in a row, on top of the strawberry jam. Starting on the side of the crepe with the peaches gently roll up the crepe. Repeat with remaining ingredients. You will have 12. Serve as is, or you can top with powdered sugar, peach slices, warm jam, whipped or caramel sauce – recipe follows.
Basic Crepes
3/4 c. flour
1/8 t. salt
3 eggs, beaten
2 T. melted butter
3/4 c. milk, approximately
Butter or oil for pan
Beat together flour, salt and eggs until smooth. Stir in melted butter and then stir in milk until batter consistency is that of cream. Let stand for 30 minutes before using, or can be refrigerated, covered, overnight. Beat again, just before using.
Heat 6 or 7 inch skillet. Brush with butter or oil and pour in about 2 teaspoons of batter, tipping pan to cover bottom of pan completely with batter. Cook until edges start to brown, turn over and cook until lightly browned (about 2 minutes per side.)
Crepes can be made day ahead or even frozen between sheets of waxed paper and frozen. Makes 12.
Vanilla Caramel
I made a light caramel sauce for the crepes. I just put 1/4 cup of water in a small saucepan with a cup of sugar. Boiled it all together for about 3 minutes. Removed from the heat and added a teaspoon of vanilla, 4 tablespoons of butter and a 1/4 cup of half and half. Stirred until smooth, then added a pinch of salt, for extra flavor.
Fresh Peach Cake
Fresh Peach Cake
If you need a quick dessert or even a nice addition for a brunch this cake is a great choice. It really is so easy to make. It can be served warm, but it’s good at room temp, too. It’s not too sweet, which I like.
This was a new recipe for me. I had tweaked an old recipe that used blueberries. I was very happy with how this worked out. I wanted about 1 1/2 cups of chopped fruit. I had 2 very large peaches and that worked out great. You might need a third or even fourth peach if yours are smaller.
Next, I want to try this recipe with plums!!
Fresh Peach Cake
Batter:
2 c. biscuit mix*
1/2 c. sugar
1/3 c. milk
2 T. oil
1 egg
1 1/2 c. chopped fresh pitted and peeled peaches
Topping:
1/2 stick ( 1/4 cup) cold butter, cut in small cubes
1/4 c. flour
1/4 c. sugar
2 t. cinnamon
Preheat oven to 350. Grease and flour a 9×9-inch pan. Beat all batter ingredients together, except peaches, for about 30 seconds. Fold in fruit and pour into prepared pan. Place topping ingredients in a bowl and mix together with your fingers or a fork until mixture looks like coarse crumbs. Sprinkle on the cake batter in the pan. Bake for about 35 minutes. Cake should be golden brown on top and test clean with a toothpick. Serve warm or at room temp. Great with ice cream or whipped cream.
*Like Bisquick or Jiffy mix. I make my own. Recipe follows.
Biscuit Mix
8 c. flour
1 c. powdered milk
1 c. powdered buttermilk (or 1 more cup powdered milk)
1/4 c. baking powder
1 T. salt
1 1/2 c. shortening*
Combine dry ingredients and cut in shortening until well mixed. Store in tightly covered container. Makes 10 cups.
* You can use butter instead, but keep mix in fridge and use in a couple of months. You can also use coconut oil- also best to keep this version in the fridge.
Right out of the oven.
Peachy Chef Salad
When you think about cooking with peaches, don’t limit yourself to desserts and jam. Peaches can pair well with savory dishes, too. I often use peaches for glazes and sauces for meats.
In this dish, I paired peaches with traditional chef salad ingredients. I tossed the peaches in a homemade honey French dressing, then spooned them over the salad. The result was wonderful- and a great lunch or dinner option for hot weather.
You can top the salad with cheese, meats or both. I like to add some nuts, too. I topped the salad with sharp cheddar cheese and bacon. I really liked the combination of the sweet fruit with the smoky bacon. Use what you like- and what you have on hand.
A chef salad is a great way to use up leftover grilled chicken or that open package of cheese. Add extra veggies, too, if you like. It also makes a wonderful meal when you don’t want to cook. Lovely, cool meal for a hot day.
Peach Chef Salad
Honey French Dressing:
1/3 c. honey
1/4 c. white wine vinegar or cider vinegar
1 t. paprika
1 t. dry mustard
1/4 t. salt
1/2 c. olive oil
3 cups chopped peaches
Salad:
6 c. torn salad greens
12 oz. cooked chicken, turkey, ham etc, cut into strips
1 c. cubed cheese
1/2 c. cashews, optional
To make the dressing, in blender, combine first five ingredients and start running machine on high. Add oil in a slow stream until mixture becomes thickened. Pour into bowl and stir in peaches and chill, several hours if you can. When ready to serve arrange greens on one large platter or on smaller salad plates. Arrange meat and cheese on platter or plates. Spoon over the peach/dressing mixture, add cashews, then serve. Serves 4-6.
Salad topped with bacon and cheese
Peach Streusel Muffins
I can’t get enough of peaches these days. I have been eating them fresh, making preserves, freezing peaches and cooking with them. This recipe is one of my favorites.
I hadn’t made them in a long time, so I decided today was the day. Now I remember why I liked them so much. Perfect crumbly texture, not too sweet, and that streusel topping.
They can be for more than breakfast, too. Split, topped with sweetened fruit and ice cream, these muffins make a great “shortcake” dessert.
While they are really great warm from the oven, these muffins are still fine the next day, or even the day after that, assuming they last that long. They freeze, well, too.
Peach Streusel Muffins
Streusel topping:
1/3 c. flour
1/3 c. brown sugar
½ t. nutmeg
4 T. cold butter
Batter:
2 c. flour
½ c. sugar
¼ c. brown sugar
1 T. baking powder
1 t. cinnamon
½ t. nutmeg
½ t. salt
½ c. cold butter- 1 stick
2 eggs
¾ c. half and half or buttermilk
1 t. vanilla
1 c. finely chopped fresh peaches, about 1 large
½ c. finely chopped pecans, optional
Heat oven to 375. Line 15 muffin tins with paper liners or grease them. Set aside. Make streusel by mixing together flour, sugar and nutmeg in a small bowl. Use your fingers, or a pastry blender, to cut the butter into the flour mixture until it resembles coarse crumbs. Set aside. Make batter: In medium bowl combine flour with sugars and other dry ingredients. Mix well. Cut in butter until mixture resembles coarse crumbs. In small bowl beat eggs and add half and half and vanilla. Stir into flour mixture and fold in until just mixed. Mixture will look lumpy. Fold in peaches and nuts, if using. Scoop batter into prepared tins, filling about ¾ full. I get more than 12 from this recipe- normally about15, but it depends on how full you fill them. Sprinkle the tops with streusel. Place muffin tins on a baking sheet and bake for 20 or until golden brown. Cool a little before serving, if you can wait.
