Below, find a selection of some of our favorite peach and apricot recipes!
Ingredients:
Set oven to 350. Mix together flour, baking powder and salt. Melt butter and remove from heat, placing in 9” round or square pan. Sprinkle brown sugar over melted butter. Drain syrup from peaches, adding water to make ½ cup. Cream shortening and vanilla. Add sugar and mix until smooth and fluffy. Add egg. Arrange peaches on brown sugar in 9” round pan. Combine dry ingredients with creamed butter and egg mixture. Add syrup. Pour batter over peaches in pan. Bake about 50 minutes or until toothpick comes out clean. Take pan from oven and put on cooling rack for 5 minutes. Turn cake upside down on serving plate. Serve warm or cold.
Slice 4-5 ripe peaches into a 9" unbaked pie shell.
Blend together:
Pour this mixture over the peaches in the shell and bake for 15 minutes at 425 degrees. Turn oven to 325 and bake another 45 minutes or until a knife inserted in the center comes out clean.
*Joyce is our church organist and is a FANTASTIC cook!
Mix all ingredients, well, trying to avoid clumps of flour. Line pie shell with your choice of fruit. I’ve used peaches, black raspberries, red raspberries, blueberries. Just put a level layer in the bottom of the unbaked pie shell. Pour liquid mixture over the top and carefully place in oven. If you have too much liquid (because you used more fruit) simply discard what is left over. Over-filling the pie with fruit and/or liquid will cause your pie to boil over and make quite a mess in your oven! (Can you tell I speak from experience?)
Baked at 425 degrees for 10 minutes then turn oven back to 325 degrees and bake another 30 minutes or so. Knife inserted into the center of the pie should come out clean. Cool and enjoy!
Dissolve:
1 pkg. yeast
1/4 c. warm water
Cream together, then add to yeast mixture above:
1/2 c. butter
1/2 c. sugar (or a little less)
Then, add:
3 eggs
2 1/2 c. flour
1/2 tsp. salt
1/4 c. milk
Spread in greased 9x13 pan. Apply topping (below). Let rise for 1 hour, then bake for 25-30 minutes at 375 degrees.
Topping:
3 c. sliced Hollabaugh peaches - arrange in rows on top of batter
Combine and sprinkle on peaches: 1/2 c. brown sugar, 1 tsp. cinnamon. Melt 3 T. butter and drizzle over peaches. Enjoy!
This pie requires enough pie dough for a double layer 9” pie. Use your favorite pie dough recipe!
Line a 9” pie plate with a 12” square of foil. Let excess foil overhang the edge. Spread foil with 3 T. butter. Press 2/3 C. toasted chopped almonds, pecans or walnuts and 1/3 C. brown sugar into the butter. Fit bottom crust into pan over nuts and brown sugar.
Mix 5 C. unpeeled peaches, ¾ C. sugar, ¼ C. brown sugar, 2 T. minute tapioca, ½ Tsp. nutmeg and ½ Tsp. cinnamon. Pour into crust. Cover with top crust. Seal and prick with a fork. Brush lightly with milk. Bake at 450 degrees for 10 minutes. Reduce heat to 375 degrees and bake for 35 to 40 minutes. Cool. Turn upside down on serving plate. Remove foil.
**This recipe is courtesy of Mary Eastman. Mary and her husband, Brian, own “Mom’s Coffee Pot” on 65 West Middle Street, Gettysburg. Mary is a wonderful cook and regularly makes muffins and other goodies using our fruit. Thanks to Mary for sharing this recipe!
Add peaches to pot of boiling water for 1-2 minutes. Remove, skin, and set aside. Bring other ingredients to a boil in large stock pot and continue boiling for 5 minutes. Place 1 clove in the stem area of each peach (optional). Add peaches to syrup and let cook for 2-5 minutes. Pack in sterilized jars (5-6 peaches per jar) and fill with syrup. Seal. Let jars sit for one month or longer for peaches to absorb flavor of syrup.
**This recipe is from a collection of recipes from a fellow grower (Adams Apple Orchard) in Vermont who buys lots of peaches from us every year! Thanks!
Coffeecake Starter (Combine following ingredients; store in an airtight container):
Crumb Topping Mix (Combine following ingredients; store in an airtight container):
Coffeecake:
Preheat oven to 375 degrees. Grease 8" square pan. Beat egg, milk, and oil with fork in small bowl. In medium bowl, combine Coffeecake starter mix, cinnamon, and nutmeg. Mix well. Combine crumb topping mix and softened butter to form crumbs. Peel and dice peaches. Add wet ingredients to dry ingredients and mix well. Fold in 1/2 of the diced peaches. Pour into prepared pan. Spread rest of peaches over top of the cake mix in the pan. Spread crumbs over peaches. Place in preheated oven. Bake 45 minutes to 1 hour or until toothpick comes out clean.
Icing (mix together follwoing ingredients and drizzle over cooled cake):
**Yet another scrumptious recipe from Mary Eastman of Mom's Coffee Pot in Gettysburg, PA! Thanks Mary!!
Ingredients:
1. Preheat oven to 550° F.
2. Roll pizza dough out onto a lightly floured or parchment-paper-lined baking sheet. Sprinkle the dough with cornmeal. Crimp edges to form a 1/2-inch border.
3. Position an oven rack in the lowest setting. Bake dough at 550° for 4 minutes. Remove pizza from oven.
4. Combine 1 tablespoon oil, thyme, pepper, apricots, shallots, and remaining 1/4 teaspoon salt; toss gently.
5. Top dough with feta/goat cheese and apricot mixture. Bake an additional 5 minutes or until crust is golden brown. Remove pizza from the oven. Sprinkle pizza with parsley and chives.
6. Toss arugula with remaining 1 1/2 teaspoons oil. Arrange arugula over apricot mixture. Top with prosciutto and Parmesan cheese. Cut into 10 wedges. Yield: 5 servings of 2 wedges
Ingredients:
Preheat oven to 350. In a large bowl, beat 7 tablespoons of butter and light brown sugar until creamy. Add the egg, sour cream and vanilla paste, beat thoroughly. In a medium bowl, whisk together the flour, baking powder ginger and salt. Add to the sour cream mixture and beat until well incorporated. The batter should be very fluffy and slightly sticky. Use the remaining tablespoon of butter to heavily coat the bottom and sides of a heavy duty 8 inch baking pan. Sprinkle the dark brown sugar over the butter, top with the halved apricots placing them pit side down. Arrange the apricots so they are evenly distributed in the pan, then top with cake batter. Smooth the cake batter to all of the edges and make sure no apricots are peeking out. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Cool completely, then invert to serve. Hint: Run a butter knife around the end of the pan if having trouble with the release. (Courtesy of coconutlime.blogspot.com)
