4 to 6 fresh ABBOTT PEACHES cut in half
1 frying chicken (about 3 pounds) cut up
salt and pepper
½ cup honey
1 cup ketchup
PREPARATION:
Arrange chicken parts in a shallow baking pan and season with salt and pepper. Combine ketchup and honey; pour over chicken, turning to coat well. Place peach slices over the chicken. Preheat oven to 325°.
Bake chicken uncovered for 1 hour, or until tender. Turn chicken pieces halfway through baking. During the last 15 minutes of baking, increase heat to 350° & baste with sauce. Serves 4 to 6.
10 to 12 fresh ABBOTT PEACHES, unpeeled
¼ cup of lemon juice
¼ cup of reduced sodium soy sauce
1/3 cup of honey
1 clove of garlic, finely minced
1/8 teaspoon of ginger
1/8 teaspoon of pepper
4 to 6 pound pork loin roast
PREPARATION:
Cut 5 peaches in half and remove pits. Process to make 2 cups of puree. Blend 1 cup of the puree with 1 tablespoon of lemon juice. Refrigerate.
Combine remaining peach puree with the remaining lemon juice, soy sauce, honey, minced garlic, ginger, and pepper.
Pour over meat and marinate for in a plastic bowl or a large sealed plastic bag in the refrigerator for 3 hours or more, turning occasionally. Drain and reserve marinade. Cook meat on a spit over low coals for about 3 hours, basting often with marinade. Cut the remaining peaches in half and remove pits. About 30 to 40 minutes before the roast is done, place the peach halves on a double thickness of foil under the roast. Brush with marinade and serve as a garnish surrounding the roast.
Heat the refrigerated peach mixture with the marinade to serve with the roast.
2 cups of fresh ABBOTT PEACHES sliced thinly
1 tablespoon cornstarch
1/2 teaspoon vanilla
1/4 cup brown sugar
1/4 to 1/2 teaspoon cinnamon
1 Jiffy white cake mix (or 1/2 package of a 2-layer size cake mix)
4 tablespoons melted butter
PREPARATION:
Lightly grease the crock pot; place peaches in the bottom. Sprinkle with cornstarch; toss. Drizzle with vanilla and sprinkle brown sugar over all. Sprinkle with cinnamon then cake mix. Drizzle melted butter evenly over cake mix.
1 & 1/4 cups ripe fresh ABBOTT PEACHES, sliced.
1 can (12 ounces) evaporated milk, scalded
1 & 2/3 cups water
2 eggs
½ cup granulated sugar
½ teaspoon ground nutmeg
1 teaspoon vanilla
¼ teaspoon almond extract
½ teaspoon salt
4 slices buttered bread
PREPARATION:
Beat eggs with sugar, flavorings, and salt. Combine the milk and water; beat into the egg mixture. In a greased 1 1/2-quart casserole, layer the bread, milk mixture, and peaches until all ingredients are used.
Set casserole in a pan of hot water and bake at 350 degrees for 30 to 40 minutes, or until a knife inserted in the center comes out clean.
½ cup of fresh ABBOTT PEACHES
½ cup of skim milk
½ to 1 teaspoon of sugar or sweetener to taste
2 drops of almond extract
5 or 6 ice cubes cracked
PREPARATION:
Process peaches, milk, sweetener and almond extract in a blender. Add ice cubes one at a time and continue to blend at a high speed. Makes 1 thick peach shake.
4 to 6 ABBOTT PEACHES, peeled, pitted, cut in quarters or eighths
1/2 to 1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
• 1 tablespoon cornstarch
1 cup sugar
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
6 tablespoons melted butter, divided
2 tablespoons milk
2 teaspoons sugar mixed with 1/4 teaspoon ground cinnamon
PREPARATION:
Toss peaches with spices. Combine 3/4 cup of water with the cornstarch; stir into peaches. Arrange peaches in an 11×7-inch baking dish. Into a bowl, sift the sugar, flour, baking powder, and salt. Stir in the beaten egg, 1/4 cup of milk, and 4 tablespoons of the melted butter. Spoon the batter evenly over the peaches. Drizzle with remaining butter then sprinkle with the cinnamon sugar. Bake in a preheated 350° oven for about 35 to 45 minutes, until top is nicely browned.
1 pound of ABBOTTS PEACHES peeled & sliced
6 tablespoons butter
2/3 cup brown sugar
1 tablespoon light corn syrup
1 can (1 1/3 cups) flaked coconut
1 cup sifted all-purpose flour (sift before measuring)
3/4 cup granulated sugar
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup shortening
1 egg
1/2 cup milk
1/2 teaspoon vanilla
PREPARATION:
Melt 6 tablespoons butter in an 8-inch square baking pan. Stir in brown sugar, corn syrup, and coconut. Pat to evenly cover bottom and up sides of pan. Arrange peach halves or slices, cut side up, over coconut.
Into a medium mixing bowl, sift together the sifted flour, granulated sugar, baking powder, and salt. Add remaining ingredients and blend on low speed of electric mixer. Increase mixer speed to medium and beat for 2 minutes. Spread batter over peaches. Bake at 375° for 40 minutes, or until a wooden pick or cake tester inserted in center comes out with no cake batter clinging. Cool in pan for a minute or two before turning out onto serving plate. Serve warm, with whipped topping or ice cream if desired.
2 1/2 pounds ABBOTT PEACHES, peeled, pitted
1 cup sifted all-purpose flour
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup soft butter
PREPARATION:
Butter an 8-inch square baking dish. Preheat oven to 375°. Slice peeled, pitted peaches into the prepared baking dish. Sift together the flour, sugar, salt and cinnamon into a medium bowl. Cut butter into flour mixture with pastry blender until mixture resembles coarse meal. Sprinkle crumbs evenly over peaches in baking dish. Bake at 375° for 45 to 50 minutes, until topping is golden brown and peaches are tender. Serve peach crisp warm with cream or whipped topping.
4 to 6 ABBOTT PEACHES, peeled, pitted, cut in quarters or eighths
pastry for 9-inch pie
4 tablespoons flour
1 cup sugar
1 cup heavy cream
1/8 teaspoon salt
1/4 teaspoon almond extract
1/2 teaspoon nutmeg
PREPARATION:
Line a 9-inch pie plate with homemade or pastry pie shell. Flute edges and prick the pie shell all over. Chill for 1 hour. Bake at 450° for 10 minutes, or until crust is done but not brown. Sift flour and sugar together. Add cream, salt, almond extract, and nutmeg; beat to blend well. Arrange peach slices in 1 layer in the crust, so they are resting spoon fashioned, close together. Fill any spaces with more peach slices. Pour the cream filling over the peaches. Return pie to hot oven and bake for 10 minutes. Reduce heat to 350° and bake for 35 to 45 minutes longer, or until peaches are cooked and filling is just set.
2 cups fresh ABBOTT PEACHES, peeled and chopped.
1 package (1 layer size) white or yellow cake mix
1/2 cup water
1 egg
1/2 cup flaked coconut
/2 cup chopped pecans
1/2 cup melted butter
PREPARATION:
Lightly butter bottom and sides of a 9-inch baking dish. Combine cake mix, water, and egg; beat for 4 minutes on medium speed of electric hand-held mixer. Pour batter over the pie filling; sprinkle with coconut and pecans.
Drizzle the butter over top of batter. Bake at 350° for 40 minutes. Serve warm.
