Peach Peeling Pie
Recipe from Ruth Nolen Wilson, mother of Genie Wilson Dillon

"This recipe is 50+ years old and was created to use peelings when so many
were left behind as my mother canned, made jelly, or froze peach slices. It is a
yummy variation of the usual peach pie or cobbler – a family favorite. Enjoy."

Yield: 1 yummy pie

Ingredients:
2 1⁄2 -3 cups Peach Peelings (can be frozen or fresh) – Note: When peeling peaches, cut generously from the peach so that a little of the peach flesh pulp is left on the peeling. This makes it easier to peel peaches and adds more flavor to the pie you’ll make from the peelings.
1 1⁄4 cup sugar (see Note 2 below)
1 Tablespoons flour (or substitute corn starch)
1⁄2 teaspoon spice – either nutmeg or cinnamon (your choice and you can use more if you really want a heavy spice flavor)
2 Tablespoons cold butter (cut into small pieces)
2 pie crusts
2 Tablespoons sweet milk
Optional: Vanilla extract (if you use less spice flavoring, you may want to add about a 1⁄2 to 1 teaspoon vanilla or skip the spice and use a full teaspoon of vanilla – if you use this, just sprinkle the vanilla all over the pie ingredients before putting on top crust).

Put peach peelings in saucepan with small amount of water. Add about 1⁄4 of the sugar. Cook on low boil uncovered for about 20-30 minutes to create peach flavor water and soften peelings slightly. Drain peelings and reserve peach water for later use.

Fill pie crust with peelings. In small bowl, mix dry ingredients: the rest of sugar (Note 2: use less than the full cup if the peach water is really sweet in taste) with flour and spice (either nutmeg or cinnamon). Sprinkle dry ingredients over peelings. Add reserved peach water to almost cover the peelings in the pie shell. Distribute butter pieces over the pie ingredients. Top with second crust sealing edges well and put several “vent” holes in the top crust. Soak a paper towel with the sweet milk – then wipe the top surface of the pie crust with the milk-soaked towel (squeeze it if needed to make sure the top crust is lightly coated with the milk).

Bake in 350 pre-heated oven until the crust is done and browned nicely.
Let pie cool on rack to room temperature before cutting slices.

Cousin Darlene's Delicious Cucumbers:

1/2 cup sugar
1/2 teaspoon salt
1/2 cup cider vinegar
1/2 cup water
Fresh or dried chopped dill
Black pepper
Bring to a boil and boil until sugar & salt are dissolved. Cool by adding 3-4 ice cubes. Pour over fresh, sliced cucumbers. Add sliced onions. Best made the night before. Will keep in refrig.

Ethel's Pecan Pie:

1 Cup pecans
3/4 Cup sugar
1 Cup Syrup
3 eggs
3 Tbsp butter
1 tsp. vanilla
Cook syrup and sugar to boil. Set off burner. Slightly beat eggs and butter and add vanilla and boiled ingredients while beating. Fold in pecans. Pour in pie shell. Bake at 350 till done about 45 min.

Sylvia's Mother's Peach Cobbler:

Melt one stick oleo (1/2 cup) in deep casserole dish in 350 degree oven.

Mix 2 cups fresh sliced peaches with 1 cup sugar.

Mix batter separately: 1 cup sugar, 3/4 cup flour, 2 teaspoons baking powder, pinch salt, and 3/4 cup milk. Stir till smooth. Pour over melted butter in dish without stirring. Spoon peaches over top - do not stir. Bake one hour at 350 degrees or until browned. Makes 4 - 6 servings, depending on how greedy my husband is!! Wonderful after letting cool a few minutes, served with vanilla ice cream on top!!

Rosalyn's Easy Fig Jam:

3 c Figs, mashed
3 c Sugar
2 pk Strawberry Jello (3 oz pkg)
(can use any fruit and any Jello)

Thoroughly mix figs, Jello and sugar in a large saucepan. Bring to
a boil over medium heat and continue boiling for 3 minutes, stirring
occasionally. Pour quickly into glasses and seal or cover with 1/8
inch of paraffin.

Lueron's Peach Toast for breakfast:

Toast one side of whole wheat bread
Butter other side, place peach slices to cover, and sometimes add a little apricot preserves
Broil til toast is brown on edges
Fast Easy Delicious

Home-made Peach Ice Cream:

For a 5-Quart Electric Freezer:

3 1/2 cups sugar
5 eggs
2 tablespoons corn starch
1 quart heavy whipping cream
2 cans Carnation Evaporated milk
1 teaspoon vanilla extract
5 cups pureed peaches

Stir all ingredients together, mixing well. Pour into freezer bucket. If more milk is needed to fill freezer bucket , add additional milk. Freeze according to your freezer's instructions.

NOTE: This ice cream can be made the day before and put in your home freezer as it will not crystalize. And any left over ice cream can be kept in your home freezer.

Aunt Ruthie's Fruit Leather:

Made by pureeing fruit, adding citrus juice (and sugar if it's tart) and drying it. Lasts up to 30 weeks at room temperature. May be stored in freezer for years and for months in refrigerator.
Start with a thick puree of peaches, add a tbls. of lemon or lime juice and 2 tbls sugar per qt. of fruit if the fruit is tart. Next spread a thin layer of the fruit on a tray or sheet and place in the sun or in the oven.
Sun drying is best if air is arid. It will dry in 2 or 3 days. Cover with nylon net or cheesecloth to keep insects out.
May use oven, baking it at about 140 degrees for 4 or 5 hours.
Enjoy.

Peach Cobbler with Never Fail Pie Crust:

12 large peaches (Elberta's), cut up (for a 13 x 9 x 2-inch Pyrex dish)
1 1/2 cups sugar
1 1/2 teaspoons cinnamon
1 stick butter
Fruit Fresh

Preheat oven to 425 degrees. Put fruit fresh over cut-up peaches, mix well. Add sugar and cinnamon together then add to peaches, mixing well. Put layer of peaches in baking dish. Top with crust cut into strips. Add another layer of peaches. Top with crust, sprinkle with a sugar/cinnamon mixture and dot with butter.

Bake for 20 minutes at 425 degrees, then lower to 325 degrees and bake for 50 to 60 minutes more.This cobbler can be frozen. To thaw put into refrigerator overnight. Can be heated in microwave before serving, if desired.

Never Fail Pie Crust:

Sift together 3 cups flour and 1 teaspoon salt. Add 1 1/2 cups shortening and mix with fork or between your fingers until crumbly. Add one egg, five tablespoons cold water and one teaspoon white vinegar. Stir well and form into three balls and chill. Makes three large crusts. May be frozen.

Texas Peach Salad:

Serves 4
8 oz. Mixed greens, (arugula, endive, frisee)
1⁄4 cup toasted walnuts
2 each peaches, peeled & diced
1⁄4 cup peach vinaigrette
1⁄4 cup fresh cheese, cow or goats milk
1 Tbsp melted butter
1 each baguette, cut on biased
Dip bread in butter & toast sliced bread under broiler. Reserve
Toss greens, walnuts, peaches & dressing together
Spread softened cheese over bread & broil until bubbly.
Serve salad with toast lying across greens.

Texas Peach Vinaigrette:

4 each Texas peaches, peeled & diced
1 each shallot, minced
2 Tbsp peach nectar
2 Tbsp rice wine vinegar
1⁄4 cup vegetable oil
To taste salt & pepper
Puree two of the peaches with the peach nectar.
In a mixing bowl combine with shallots, vinegar & diced peaches.
In a slow stream whisk in vegetable oil. Adjust seasoning.
Allow for flavors to marry a few hours.

Texas Peach Shortcake:
XE "Strawberry Shortcake" XE "Desserts:Strawberry Shortcake"

Yield: 6 servings
Chef’s Note: Shortcakes and peaches double up in this most Southern of sweets. We like to think ours is what your mother would make. The layering of sugary shortcake, juicy peaches and voluptuous whipped cream personifies celebration on a plate.
Chef’s Tip: Shortcakes scream for just about any seasonal fruit. Have a field day with blackberries, blueberries, raspberries, mangoes, strawberries, nectarines and more. Cook up a batch of Bananas Foster and serve it shortcake-style instead of with ice cream. Or, scoop a delectable ice cream flavor in place of the whipped cream.

3 cups fresh peaches, peeled and sliced
1 cup granulated sugar, divided
1/4 cup peach flavored brandy (optional)
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 cup vegetable shortening
2 eggs
2 tablespoons milk
1 tablespoon almond extract
cup whipping cream
tablespoons granulated sugar
1/4 teaspoon vanilla extract
tablespoons powdered sugar
6 fresh mint sprigs

1. In a blender or food processor, puree together 1 cup peaches, 1/2 cup granulated sugar and brandy.
2. Add 2 cups of peaches and add to pureed sauce; reserve, keeping chilled until ready to use.
3. Preheat oven to 375 degrees.
4. Combine flour, remaining 1/2 cup granulated sugar and baking powder in a large bowl. Cut in shortening until mixture is crumbly.
5. Mix eggs, milk and almond extract in a small bowl. Add to crumbly mixture and stir with a wooden spoon until smooth.
6. Use a dessert spoon to spoon out 6 large golf ball size portions of dough onto an ungreased sheet pan.
7. Bake about 10 to 15 minutes, or until lightly browned and done; test with a toothpick. Reserve, keeping warm.
8. In a chilled bowl beat cream, 2 tablespoons granulated sugar and vanilla extract until stiff peaks form; reserve in refrigerator until ready to use.
9. Slice shortcakes in half; place a bottom half on each plate and top with reserved peaches and sauce. Garnish with a dollop of reserved whipped cream.
10. Place top half of shortcake over whipped cream; sift powdered sugar over top and garnish with a sprig of fresh mint leaves.

Texas Peach Croustade:

Serves: 4
1 Lb. Texas peaches, peeled, seeded, & sliced 1⁄4 in. (approx. 2 peaches)
2 T. Sugar
2 T. Balsamic vinegar
1 sheet puff pastry, cut into 4 squares
2 T. Unsalted butter, cold
1 egg
2 tsp. Water
2 tsp. Sugar
1 T. Unsalted butter
4 scoops tres leches ice cream or vanilla bean
In a mixing bowl, combine the peaches, vinegar & 2 T. sugar. Marinate 1⁄2 hour.
Preheat oven to 350°.
Strain peaches from syrup & reserve the marinade.
Place the 4 pastry squares on a greased baking sheet & place the marinated peaches in the center of each pastry leaving a 3⁄4 inch edge.
Using your thumb & index finger pinch four corners together.
Divide the 2 T. of cubed butter evenly among the croustades. Brush the pastry with the combined egg & water wash. Bake for 10-12 minutes until golden & crisp.
In a small saucepan combine the reserved marinade with 2 tsp. sugar & 1 T. butter. Bring to a boil & reserve.
Serve croustade warm with ice cream & a drizzle of the balsamic butter sauce.

Peach Upside Down Cake:

8-10 inch skilletBatter:
7 oz unsalted butter
1 3⁄4 c granulated sugar
3 ea eggs
1T. vanilla extract
4 1⁄2 c sifted cake flour (1#)
2T. baking powder
1 3⁄4 c milk
Peach Topping:
4oz (1stick) unsalted butter
1 cup light brown sugar packed
6-8 ea peaches, peeled& sliced

Peach Ice Cream:

Yield: 41⁄2 Gal6 Qt milk
2 Qt heavy cream
11⁄2 c. peach liqueor
6 # gran. Sugar
11⁄2 Qt sugared egg yolks
12 c. peach puree
12 c. peaches, dicedCombine milk, cream, peach liquor, & 3⁄4 of the sugar. Bring to a simmer
In a large bowl wisk together the egg yolks & remaining sugar.
Temper
Strain
Mix together the peach puree
Refrigerate overnight.
Process & fold in diced peaches upon extraction