Blushing Peach Dessert Recipes

Steps:

• 1. Heat oven to 425. Prepare pastry or use store bought. Mix peaches, sugar, flour, and candies; turn into pastry lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute
• 2. Cover edges with 2 to 3 inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake til crust is golden brown and juice begins to bubble through slits in crust, 40 to 50 minutes. Self rising flour may be used in this recipe.

Steps:

• Mix dry gelatin mix, apple juice and water in Dutch oven. Bring to boil on medium-high heat. Cook until gelatin is completely dissolved, stirring frequently.
• Add peaches; cover pan with lid. Reduce heat to medium-low; simmer 15 to 20 min. or just until peaches are tender. Remove peaches from liquid; discard liquid.
• Serve peaches warm or cover and refrigerate until ready to serve. Top with the raspberries and whipped topping.

Steps:

• Prepare 1/2 pint jars, lids, and water bath.
• Combine peaches, raspberries, lemon juice, and sugar in a large pot. Stir to combine. Bring slowly to a boil, stirring until sugar dissolves.
• Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, stirring contantly. Remove from heat. Skim foam if necessary.
• Ladle hot jam into prepared jars, leaving 1/4-inch headspace. Cap, and process 10 minutes in boiling water bath.

Steps:

• 1. Mix flour, salt, and Crisco with a fork or pastry blender until resembles meal consistency.
• 2. Add cold water and mix until dough forms.
• 3. Form into two equal-size patties and refrigerate for about 1/2 hour.
• 4. Roll out and form into a pie dish.
• 5. Mix filling.
• 6. Add filling to the pie dish and lay top crust over the pie. Seal by folding the top edge over the bottom edge and decorate the edge with a fork.
• 7. Bake at 375 for 40 minutes. Cool completely before cutting. Serve with ice cream or whip cream.

Steps:

• In a blender, combine the peaches, orange juice concentrate and nectar; cover and process until smooth. , Pour into a freezer container; cover and freeze until firm. To serve, scoop 2/3 cup frozen mixture into a glass; add 1/3 cup soda.

Steps:

• To peeled, pitted, and crushed peaches add 2 T.lemon juice.
• Let stand while preparing raspberries.
• Crush raspberries and add remaining 2 T. lemon juice.
• Combine peaches and raspberries with sugar in a heavy kettle.
• Mix well and bring to a boil.
• Boil hard for 1 minute.
• Remove from heat and add pectin.
• Stir well and skim off foam.
• Add the almond extract and stir well again.
• Pour into clean, hot, sterile jars.
• Process in boiling water bath for 10 minutes at altitudes up to 1000 feet sea level.