CARAMEL PEACH PIE (IMPROVED WITH THICK GEL)

Ingredients:

2 pie crusts (a top and a bottom)

3 cups peaches, sliced and peeled (may use 2 (16 oz.) bags of frozen peaches, defrosted)

½  teaspoons cinnamon

¼  teaspoon nutmeg

Splash lemon juice

½  cup sugar

8 tablespoons Thick Gel  or corn starch Where to Buy Thick Gel? Another Online Retailer of Thick Gel

1 recipe caramel sauce*

Ingredients for Caramel Sauce*:

3 tablespoons caramel ice cream topping

¼ cup brown sugar

¼ cup butter

½ cup powdered sugar

¼ cup THICK GEL

Preheat oven to 400 degrees F. Put the pie crust into a 9 inch pie pan.  With a fork, poke the pie crust in multiple places to avoid crust bubbles. (tip – as you are peeling and slicing your peaches, put the lemon juice in the bowl that you are placing the peaches in and stir as you add more slices)  Add all the ingredients, (except caramel sauce) into a large bowl and mix together.   Pour filling into the crust lined pie pan.  Pour the hot caramel sauce over the peaches.  Place the top pie crust over the pie and crimp the edges to seal the pie.  Cut some air vents if not using a ceramic pie bird to vent air.  Bake for 35 – 45 minutes in the preheated oven on 400 degrees F.  Check after 15 minutes…depending on your oven, turn down to 375 degrees F if the crust looks like it is getting too brown, too soon.  Let cool completely.  Serve with vanilla ice cream.

*Directions to Make Caramel Sauce:

In a medium  sauce pan, add all the Caramel Sauce ingredients.  Cook on low heat until ingredients are dissolved.  Turn up to medium heat and bring to a boil.  Boil for 5 minutes (you are making caramel candy).  Do not let cool.

Ingredients

Peaches

Peaches in Pie Shell

Caramel over Peaches

Ready to Bake

Just Out of the Oven

PEACHY CREAM HOME-MADE ICE CREAM

Ingredients for peach purée: 1 3/4 cups sliced peaches* 1/4 cup sugar 2 drops peach flavoring Lorann Oils 1 small drop almond extract 1/2 teaspoon Xanthan gum where to buy xanthan gum? click here  1 pinch cinnamon Ingredients for ice cream: 1 cup half and half, well chilled 3/4 cup sugar 2 cups heavy cream, well chilled 3 teaspoons peach flavoring Lorann Oils 3/4 teaspoons Xanthan gum where to buy xanthan gum? click here 1 drop pink food coloring, optional 2 drops orange food coloring, optional *frozen peaches may be used...defrost them before making purée and be sure they are well chilled before using. Directions: Place a 1 1/2 quart. Obtained in the freezer. Add peaches and sugar to a food chopper or blender. Blend until smooth. Add peach flavoring, cinnamon, almond extract and Xanthan gum. Mix well, then place in the freezer. Meanwhile, add the half and half and the 3/4 cup sugar to a medium mixing bowl. Mix until sugar is dissolved, about 1-2 minutes. Add the 2 cups heavy cream, peach flavoring, Xanthan gum and food coloring (optional). Mix until thick and creamy. Add to your ice cream machine and let operate for about 5 minutes. Remove the peach purée from the freezer. Add the purée to the ice cream mixture churning in the machine, continue freezing in the machine according to the ice cream machine's directions (about 30 minutes). Remove from the machine's freezer bowl and transfer to the container that you put in the freezer. Freeze for 4-5 hours or overnight. Serve with caramel sauce and whipping cream. Ingredients Sliced Peaches and Sugar Adding Xanthan Gum to Peaches Peach Puree Ready to Add to Machine Machine Done Ready to Freeze Just Out of the Freezer

FRESH RASPBERRY PEACH SLUSHY - SMOOTHIE

INGREDIENTS:

6 medium peaches, peeled, sliced, pureed

6 oz. fresh raspberries, washed and drained

4 cups crushed ice

6 tablespoons sugar

8 tablespoons light corn syrup

DIRECTIONS:

In a food processor, puree the peaches, add the raspberries, puree.  Add the sugar and mix in.  Take one cup of the fruit mixture and add to a blender.  Add 4 cups ice and light corn syrup.  Repeat the process with the remaining fruit mixture.  Garnish with a raspberry and whipping cream (optional). Serve with a straw or a spoon/straw.   Makes about 8 servings.

Raspberry Peach Puree

Ready to Blend

Ready to Serve

PEACH SLUSHY

INGREDIENTS:

1 ¼ cups Peach Nectar

3 cups crushed ice

Up to 5 tablespoons sugar (optional)

DIRECTIONS:

In a blender combine the crushed ice, peach nectar, and sugar.  Blend until it is smooth and slushy.  Serve with a straw or a spoon/straw. 

Ingredients

Mixing

Ready to serve

WHITE CHOCOLATE PEACH PIE MOUSSE

Ingredients:

¼ cup cold water

1 package unflavored gelatin

¼ cup boiling water

½ cup white chocolate chips or baking chocolate

2 tablespoons butter

1 ½ cups peeled and sliced peaches (fresh or defrosted frozen)

1/8 teaspoon almond extract

¼ teaspoon apple pie spice (or 1/8 teaspoon cinnamon and 1/8 teaspoon nutmeg)

1/8 cup sugar

1 ½ cups heavy cream, whipped

1/8 teaspoon almond extract

¼ teaspoon apple pie spice (or 1/8 teaspoon cinnamon and 1/8 teaspoon nutmeg)

Chocolate shavings for garnish

Whipping Cream for Garnish

Directions:

Pour the cold water into a small bowl and sprinkle with the gelatin.  Let stand for 2 minutes.  Pour the boiling water over the gelatin and whisk until the gelatin is dissolved.

Melt the butter over low heat until it is mostly melted, add the white chocolate, stirring constantly.  Just before it is completely melted, remove from heat and continue stirring.  Set aside.

Wash, peel and slice the peaches.

Place the gelatin mixture, peaches, almond extract, spices and sugar into a blender or the bowl of a food processor and puree smooth.  Add the white chocolate and blend again until combined.

Whip the cream until soft peaks form. Add the 1/8 teaspoon almond extract and ¼ teaspoon apple pie spice  Pour the peach mixture over the whipped cream and gently fold the ingredients together.  Spoon the mixture into parfait or stemmed glasses.  Cover, and refrigerate for at least 3 hours. 

Garnish with shaved chocolate and whipped cream .

Ingrdients

Gelatin

White Chocolate and Butter

Melted White Chocolate

Peaches

Making the Puree

Peach mixture with White Chocolate and Gelatin

Ready to Refrigerate

APPLE AND/OR PEACH ENCHILADAS

Adapted from http://cornfedmomma.blogspot.com/2011/04/apple-enchiladas.html

Enchiladas and Filling:

1 (21 ounce) can apple pie filling or 1 (21 ounce) can peach pie filling

6 (8 inch) flour tortillas (I use the ones that I fry myself that I buy at Costco)

1 teaspoon ground cinnamon (I’d say 2 teaspoons cinnamon and ¼ teaspoon pumpkin pie spice) Season to Taste

Spiced Caramel-like Sauce:

3/4 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup water

1 teaspoon Cinnamon

¼ teaspoon pumpkin pie spice

Directions:

Preheat oven to 375 degrees

Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.

Sprinkle with cinnamon and pumpkin pie spice; roll up, tucking in edges; and place seam side down in prepared dish. (I used a rectangle enamel covered stoneware dish).  Sprinkle outside of tortillas with cinnamon and pumpkin pie spice also.

In a medium saucepan over medium heat, combine butter, white sugar, brown sugar, cinnamon, pumpkin pie spice and water. Bring to a boil, stirring constantly; reduce heat to a low boil and simmer 10 minutes.  Pour sauce over Enchiladas.

Bake in preheated oven 30 minutes, or until golden.

Serve with vanilla ice cream and drizzle caramel-like sauce over ice cream.

Ingredients

With Peach Pie Filling

All Wrapped Up

Sauce Cooking

Just Out of the Oven

Just Out of the Oven

With Ice  Cream