MacKie Farms Peach Recipes (by Wendy Lucero)

THAI CHICKEN FILLED PEACHES

A perfect appetizer for a warm evening!
4 med. MacKie Farm peaches
½ cup shredded cooked chicken (about 3 oz.)
2 tsp. bottled Thai garlic chili sauce or chili sauce
2 tsp. snipped fresh cilantro
Fresh cilantro leaves (optional)
Cut the peaches into quarters and remove the pits. Carefully scoop out some of the fruit, leaving a ¼” thick shell inside the peel. Chop the scooped-out portion of the fruit.
In a medium bowl, combine chopped fruit, shredded chicken, garlic-chili sauce and snipped cilantro. Spoon 1 rounded tsp. chicken mixture onto each peach quarter. If desired, garnish each serving with a cilantro leaf.

3’s DUTCH PANCAKE WITH PEACH COMPOTE

This recipe is easy to remember, but you must use a cast-iron skillet.
The 3’s:
3 eggs
¾ cup milk
¾ cup flour
1 cube butter
Put cast iron skillet with one cube of butter in the oven, then heat oven to 425°. While butter is melting, mix the 3’s in the food processor or a blender (this will add the necessary air to the batter). When butter is melted, pour batter into skillet and bake for about ½ hour. The pancake will rise and will be done when golden around the edges.
Peach Compote:
3 or 4 MacKie Farm peaches, peeled and sliced
2 Tbsp. brown sugar
pinch of cinnamon
raisins, optional
rum, optional
Mix all together in a saucepan, cover and simmer over med-low heat until it thickens, about 15 minutes, stirring occasionally. If needed, add a little water (you may also use a little rum, to taste) to prevent sticking. Serve atop the Dutch Pancake.
Note: This breakfast dish is also delicious with a dollop of sour cream on the pancake, topped with fresh peaches and a sprinkle of brown sugar.

EASY PEACH BLUEBERY NAPOLEON

1 pkg. wonton wrappers
vegetable oil
fresh peeled, sliced MacKie Farm peaches
fresh blueberries
whipped topping
cinnamon
Pour enough oil into small saucepan to come 1/4 inch up sides of pan. Heat oil over medium-low heat. Fry wontons in oil, one at a time, about 15 seconds for first side and 10 seconds for second side. Transfer fried wontons to paper towels to drain Sprinkle fried wontons with cinnamon. Cool completely.
Place one fried wonton on a dessert plate, spreading about 1 Tbsp. of the whipped topping on top of the wonton. Arrange two peach slices and three or four blueberries over whipped topping. Spoon another Tbsp. of the whipped topping over the berries. Top with another wonton. Repeat layers two more times. End with whipped topping and garnish with one slice of peach and a few blueberries. Add a mint sprig for fun and color, if you like.
Serve immediately.

FRESH PEACH LUSH

First layer:
1 cup chopped pecans
1 cup plain flour
½ cup butter, melted Mix above ingredients and spread in 13 x 9 pan. Bake at 350°F for 15 minutes. Cool completely.

Second layer:
8 oz. cream cheese, softened
8 oz. Cool Whip
1 cup powdered sugar
1 teaspoon vanilla
1 teaspoon ground cinnamon Mix and spread over cooled crust.

Third layer:
3 cups sliced MacKie Farm peaches
2 ½ tablespoons cornstarch
1 cup sugar
1 teaspoon almond flavoring Combine peaches, cornstarch and sugar. Cook over medium heat for about 5 minutes - until thick. Remove from heat and add flavoring. Cool completely and spread over second layer. Top dessert with 8 oz. Cool Whip.

GREEN TOMATO PEACH RELISH

5 lbs. green tomatoes
1 lb. firm-ripe MacKie Farm peaches
2 onions
2 garlic cloves
4 ½ cups brown sugar
2 ½ cups white wine vinegar
1 Tbsp. sea salt
1 cup golden raisins
1 tsp. ground cinnamon
Chop the tomatoes; peel and dice the peaches. Peel and chop the onions and garlic. Place all in a non-reactive pot and add remaining ingredients. Bring the mixture to a boil, stirring occasionally. Reduce the heat and simmer until the chutney thickens, about an hour. Ladle into warmed, sterilized jars. Seal. Process in boiling water bath for 20 minutes.
Let sit on your shelf for about a month for the best flavor.

ICED FRESH PEACH TEA

6 teabags

6 cups cold water

3 ripe MacKie Farm peaches, pitted and sliced

Honey

1 lemon, juiced
Bring water to a boil in a saucepan. Turn off heat. Add sliced peaches and teabags. Steep for about 5 minutes.
Remove peaches; reserve in refrigerator. Stir honey and lemon juice into tea to taste.
Allow tea to cool and strain into a pitcher. Refrigerate until thoroughly chilled.
To serve: Fill tall glasses with ice, place a few chilled peach slices in each glass, pour tea over the peaches. Can be topped with a sprig of mint for garnish.

LOW FAT PEACH POUNDCAKE

Vegetable cooking spray
1/3 cup vegetable oil
½ cup vanilla low fat yogurt
1 ½ cups sugar, divided
3 eggs
2 egg whites
½ tsp. almond extract
3 cups flour, divided
1 ½ tsp. baking powder
½ tsp. salt
2 cups chopped, fresh MacKie Farm peaches

Spray a 10-inch tube pan with cooking spray. Sprinkle with 1 teaspoon sugar. Combine oil and yogurt, gradually add remaining sugar, beating well. Add whole eggs and whites, one at a time, beating well after each addition. Add almond extract and mix well. Combine 2 ¾ cups flour, baking powder and salt. Gradually add to yogurt mixture; beat until well-blended. Dredge peaches with remaining ¼ cup flour. Fold peaches into batter. Pour batter into prepared pan. Bake at 350°F for 1 hour 10 minutes. Remove from pan and cool completely. Serves 16.

PEACH ALMOND TART

1 ¼ cups blanched almonds
½ cup plus 4 ½ teaspoons sugar, divided
1/3 cup all purpose flour
¼ tsp salt
5 Tbsp cold butter
2 eggs
¼ cup milk
3 MacKie Farm peaches, peeled and sliced
In a food processor, blend almonds and ½ cup sugar. Transfer to a bowl. Stir in flour and salt. Melt 4 Tbsp. butter, whisk in milk and then eggs. Stir into almond mix.
Pour into a greased 9” tart pan. Arrange peach slices over batter. Sprinkle with remaining sugar and dot with remaining 1 Tbsp. butter.
Place on a baking sheet and bake at 350° for 40-45 minutes or until crust is golden.

PEACH-ORANGE-LEMON MARMALADE

1 lg. orange, quartered
1 lemon, quartered
3 Tbsp. fresh lemon juice
1 cup water
2 lbs. firm-ripe MacKie Farm peaches, peeled and finely chopped
7 cups sugar
1 pouch liquid fruit pectin

Remove seeds from orange and lemon. Slice fruit very thin, put in large kettle. Add lemon juice and water. Bring to boil. Reduce heat and simmer, covered, for 20 minutes. Stir occasionally.
Add chopped peaches to cooked peal to make 4 ½ cups. If not enough fruit, add a small amount of water.
After measuring fruit to 4 ½ cups, return to kettle and stir in sugar. Bring to full roiling boil and boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin. Skim foam with metal spoon.
Ladle quickly into hot sterilized jars. Seal in boiling water bath for 10 minutes.
Makes about 7 ½ cups.

Peach Pie Bundles

2 cups sliced, peeled MacKie Farm peaches
4 tsp. all purpose flour
4 tsp sugar
½ cup graham cracker crumbs
¼ cup packed brown sugar
4 tsp. cold butter

Place the peaches in a bowl. Combine flour and sugar; sprinkle over peaches and toss to coat. In a small bowl, combine cracker crumbs and brown sugar; cut in butter until mixture is crumbly.
For each bundle, place half the peach mix on a double thickness of heavy duty foil, sprinkle crumb mix over peaches. Fold foil around mix and seal tightly. Grill, covered, over med. heat for 5-10 minutes or until peaches are tender.
Makes 2 servings.

Peach Salad with Cumin Dressing

2 cups peeled, sliced MacKie Farm peaches
1 cup thinly sliced seeded peeled cucumber
½ tsp. grated lemon rind
1 Tbsp. fresh lemon juice
2 tsp. minced fresh mint
2 tsp. honey
¾ tsp. cumin seeds, toasted and crushed
½ tsp. salt
¼ tsp. freshly ground black pepper
½ cup fresh raspberries

Combine first 6 ingredients in a bowl, tossing gently. Combine cumin, salt and pepper; sprinkle over peach mixture. Add raspberries and toss gently to combine.
Serve immediately.
4 Servings.

PEACH SURPRISE

Everyone is surprised when you tell them the ingredients. It’s delish!

1 package yellow cake mix
¾ cup melted butter
1 lb. MacKie Farm peaches, peeled and sliced
2 cups sour cream
¼ cup sugar
3 egg yolks
cinnamon to taste

Combine cake mix and butter in bowl; mix well. Spread in bottom of lightly greased 9 X 12” baking pan. Layer peaches over top. Blend sour cream, sugar and egg yolks in bowl. Spread over peaches. Sprinkle with cinnamon. Bake at 350° for 35 minutes or until set (so the center looks as set as the edges; the whole thing will still jiggle). Remove from oven and let sit for 20 minutes before cutting.

PEACHES IN BRANDY

2 lbs. MacKie Farm peaches, firm-ripe, peeled and halved
2 cups white granulated sugar
5 cups water
1 vanilla bean
3 cups brandy

Pack peaches into a large, sterilized jar. Make a syrup with the sugar, water and vanilla bean by boiling the mixture for ten minutes. Cool. Pour equal amounts of the syrup and brandy over the peaches. Seal securely and store the peaches in a cool, dark place. Leave for at least 4 weeks before eating. They will keep up to six months.
Makes one 4-cup jar.

UPSIDE DOWN PEACH COFFEE CAKE

2 Tbsp. butter, melted
¼ cup packed brown sugar
1 tsp. ground cinnamon
¼ cup chopped pecans
3-4 MacKie Farm peaches, peeled and sliced
¼ cup shortening
¾ cup sugar
1 egg
1 ½ cups all purpose flour
2 tsp. baking powder
½ tsp. salt
½ cup milk or buttermilk

Pour butter into a greased 8” square baking dish; sprinkle with brown sugar, cinnamon and pecans. Arrange peach slices in a single layer over top; set aside.
In a small mixing bowl, beat shortening and sugar until crumbly. Beat in egg. Combine the flour, baking powder and salt; add to crumb mix alternately with the milk until combined. Spread over peaches.
Bake at 375° for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool 15 minutes and then invert onto a serving plate.

CRUNCHY SPICY CHICKEN SLAW WITH PEACHES

1 Tbsp paprika
½ tsp. dried thyme
¼ tsp. sugar
¼ tsp salt
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp pepper
1/8 tsp cayenne
½ lb. boneless, skinless chicken breast
1 pkg ramen hot n’ spicy noodles
4 cups shredded cabbage
2 cups broccoli coleslaw mix
3 green onions, chopped
3 peeled and diced MacKie Farm peaches
2 Tbsp sesame seeds, toasted
2 Tbsp sliced almonds, toasted

Dressing:
3 Tbsp sugar or splenda
2 Tbsp. reduced sodium soy
4 ½ tsp cider vinegar
2 ¼ tsp water
2 ¼ tsp canola oil
1/8 tsp pepper

In small bowl, combine the first eight ingredients; rub over both sides of chicken. Broil or grill. When cooked, shred and cool completely.
Set aside seasoning packet from noodles. Break noodles into small pieces (toast them first), place in large bowl. Add cabbage, broccoli mix, onions, peaches, sesame seeds, almonds and chicken. Mix dressing ingredients in jar with tight fitting lid, add contents of seasoning packet. Shake, drizzle over slaw and toss to coat. 9 servings.