Peach Corn Salsa

 

Ingredients:

1.5 lbs peaches

3 1/3 cup fresh or frozen corn

1 cup finely chopped peppers of choice

1/4 cup apple cider vinegar 

1/4 cup lime juice

2 tsp salt

2 garlic cloves, minced

1 tsp fresh or dried thyme

Directions:

Wash, peel, pit, and finely chop peaches until you have 3.5 cups 

Add all ingredients to pot. Bring to a boil. Simmer for 5 minutes.

Ladle hot salsa into hot half pint jars. Leave 1/2 inch headspace. Clean rim of jar. Add lid and ring, fingertip tight.

Add hot jars to hot water bath canner. Boil jars for 15 minutes (adjust for elevation above 1000'). Then turn off heat and remove lid for 5-10 minutes.

Remove jars and place on towel on counter for 12-18 hours.

Makes about 6 half pints.

Optional: Add 2 tbsp maple syrup for a sweeter salsa.

Peachy Keen Cottage Cheese Smoothies

 

Ingredients:

2 ripe peaches, halved, pitted and cut into chunks (with skins)

1 cup 2% or 4% cottage cheese

1/2 cup reduced-fat milk

3 to 4 tablespoons honey

2 tablespoons fresh lemon juice

Salt

Pinch of freshly grated nutmeg, plus more for sprinkling

Directions:

Puree the peaches, cottage cheese, milk, honey, lemon juice, a pinch of salt, the nutmeg and 2 cups ice in a blender until smooth, 2 to 3 minutes. Divide among glasses and sprinkle with more nutmeg.

Gabe and I  drove to Georgia ( which is a hour from our house) and picked up peaches, since they are in prime season.

This recipe is delicious! A make again💛

Kathy's Mom's Epicurean Peach Cobbler

Today was the Live Oak Recipe Exchange. The theme was family favorites.

The above is Kathy's mom's recipe which she adapted from a California wine cookbook that her Mom picked up while on vacation.


Ingredients:

1 cup all purpose flour

1 tsp. baking powder

1/2 tsp. salt

2 eggs

1 1/2 white sugar- divided

2 tbsp. butter- softened

2 tbsp. milk

1 large can sliced undrained peaches ( Kathy's Mom always used Freestone Brand Raggedy Peaches. She thought they were the best tasting canned ones)

1/2 cup Rhine wine or dry sherry ( Kathy used Riesling)

1/2 - 1 tsp. vanilla extract- optional


Directions:

Preheat oven to 375 degrees

Sift together or whisk flour, baking powder and salt.

Beat together eggs and 1 cup of the sugar, then add butter and milk.

Add wet ingredients to flour mixture and mi well.

Pour into greased 9 inch square baking pan

Simmer wine and remaining sugar for 3 to 4 minutes, then add peaches. Pour hot peach mixture over batter in pan but don't mix in.

Bake for 30 minutes.

When edges are bubbling and top is golden brown it's done.

Serves 6 to 8.

Any questions I'm sure Kathy will be able to help.