Just Peachy: Peach Recipes, Part Two

Hello! Welcome back to more “Just Peachy: Peach Recipes, Part Two”. It’s been a bit of a workout trying to find you some more peach recipes. Like I said last week, I can find a ton of recipes for apples, cherries, and even lemons… but not so with poor peaches.

We will kick off our peach recipes with Gloria Roemeling who got this recipe from Larissa Caspersen, who got this recipe from Jana Top, who to this from Evonne Top. Phew… this is a bit like Dutch Bingo, but Recipe Bingo instead. Enjoy!

Peach Dessert- Gloria Roemeling

Image by MrGajowy3 from Pixabay

This recipe has THREE layers. Ready, set, go!

CRUST

  • 40 Ritz® crackers
  • 1/2 cup sugar
  • 1/2 cup butter

-Sidebar… Recipe gossip says that Larissa Caspersen makes a different crust. She makes a sugar cookie crust instead. So you could give that a whirl. I have no further directions about that… WAIT! I just received a text back from Gloria. Here are Larissa’s sugar cookie directions via text:

“Except for the bottom layer, I buy a tube of sugar cookie dough and press it into the pan, bake for 12 minutes, and let it cool. Then add the middle and top layers as the recipe says.”

Larissa Casperson

Middle Layer

  • 1- 8 oz. cream cheese
  • 1/2 cup sugar
  • 1-8 oz. Cool Whip®

TOP Layer

  • 1 cup sugar
  • 1/3 cup white syrup
  • 6 tablespoons cornstarch
  • 1 c. water
  • 1- 3 oz. box Jell-O®
  • 6-7 peaches, peeled and pit removed, sliced

Directions

Mix crust together. Put in a 9×13 GREASED pan. Bake at 350° for 6 minutes, then cool. OR, you can go recipe rouge, like Larissa, and use a tube of sugar cookie dough and follow her directions above. Mix the middle layer and spread on COOLED crust. Cook the top layer until thick and add the peach Jell-O®. Cool until lukewarm. Add the 6-7 fresh peaches sliced. Spread this on top of the refrigerated middle layer. Place this all back into the refrigerator, chill well and serve.

Image by katyveldhorst from Pixabay

Peach Dessert- Kathy Nordmeyer, St. Genevive’s Catholic Church, “Country Cookery” cookbook, Rosary Society, 1983

  • 1 large can sliced peaches (1 lb. 13 oz)
  • 1 box yellow cake mix
  • 1 c. walnuts
  • 1 c. flaked coconut
  • 1 stick margarine (sliced thin)- I’m going to say butter, cause everything is better with butter- GO DAIRY!

Butter a 9×13 pan. Cut up the peaches into small pieces. Then put the ingredients in order as they are listed above. Making a layer of each item. Slice thinly the stick of margarine (or BUTTER) for the top layer. Bake at 325° for 45 minutes.

Peach Cream Pie- Irene Lahey, St. Genevieve’s Catholic Church….

  • 1- 9 inch unbaked pie shell
  • 3-4 peaches, peeled and sliced
  • 1 c. sugar
  • 2 tablespoons flour
  • 1 beaten egg
  • 1 cup Coffee Rich® OR fresh cream
  • 3/4 tsp. vanilla

Put the peaches into pie shell. Mix the rest of the ingredients and pour over peaches. Nuts on top are delicious. Bake 45 minutes to 1 hour at 350°. Serve with whipped cream.

Frozen Peach Slices

DO NOT SCALD the peaches. Simply peel, pit and slice. Make a juice of 3 cups of sugar, and juice of 4 fresh oranges. Stir juice and sugar well, mix juice, sugar and peach slices in a glass or granite dish( WHAT IS A GRANITE DISH?- I tried looking this up and didn’t find anything… hmm!), and allow to sit 2 hours at room temperature. Pack in freezer containers and freeze. These peaches are just like fresh peaches and can be used over ice cream cake or as a sauce.

I looked high and low for a peach cookie recipe to share, but sadly, I found nothing. But I can share the website and direct you there. Martha Stewart has a lovely “Fresh- Peach Drop Cookies” recipe. You can catch the recipe here. As usual, Martha always lends her baking talents to any fruit.

Coming Up!

I’ve had lots of fun scouring the internet, reading books, and collecting conversations about food. I hope you’ll be looking forward to some interesting topics coming up in what remains of 2021. I do have some “Friesland Stories” left to tell, along with some interesting foodie interviews, holiday cooking and baking fun, great foodie holiday gifts to give, Recipes of the Strange, Cheap Skates Corner, as well as an in-depth investigation in fermentation and much more!

I, as well as my editor and the rest of the “writing gang” sure appreciate your support of the Edgerton Enterprise. Without readers, we don’t have a paper. Thank you! Till next time. Here is to good food, good friends and a good life.