Peach Kuchen

This recipe comes from Mary Brown, one of my very favorite customers.
It was delicious!  ~Shelly

Sassy Cinnamon enhances the custard-like topper.

1  2-layer size white cake mix

1/2 cup flaked coconut, toasted

1/2 cup butter

1  1-pound 13-ounce can sliced peaches, drained (3 cups)

5 tablespoons sugar

1 1/4 teaspoons cinnamon

2 cups sour cream

2 slightly beaten eggs

Combine cake mix and coconut.

Cut in softened butter till mixture resembles coarse crumbs.

Lightly press into bottom and 1/2 inch up sides of a 13 x 9 baking pan.

Bake at 350 degrees for 10 - 15  minutes.  

Arrange peach slices over crust.

Blend sour cream and egg; pour over all.

Bake at 350 degrees, just till sour cream is set.  About 10 minutes.

Makes 10-12 servings.

Peaches in Peach Schnapps with Basil

Looking for a hot weather recipe to cool you off? Here's a great one by four-time James Beard Award Winner, renowned chef, author, and international food and restaurant consultant Rozanne Gold. This "diva of simplicity" has set the Gold Standard for inspiring professional chefs and home cooks alike to "keep it simple."

PEACHES IN PEACH SCHNAPPS WITH BASIL

4 large ripe peaches

1/2 cup peach schnapps, chilled

2 tablespoons wildflower honey

1/4 cup julienned basil

Wash peaches. cut into thin wedges and put in a bowl. Stir together schnapps, honey, and 1/4 cup water. Pour over peaches and stir. Let sit 5 minutes. transfer to wine glasses and top with basil.

Serves 4

This fun recipe brought to YOU by Harter House and World Flavors

and MF&L Staff at Maine Food & Lifestyle magazine

Fresh Peach Crisp

 

This time of year, peaches are abundant and SO delicious.

I think it's time for a Peachy dessert.

This Peach Crisp is easy and my family loves anything with fresh peaches right now.

Harter House peaches this week (June 9 - 15, 2021) are $1.29 lb. and they have been very sweet.

REAL SIMPLE PEACH CRISP

5 pounds peaches (about 12), each cut into 8 wedges

1/3 cup granulated sugar

3/4 cup plus 1 tablespoon all-purpose flour

1 1/4 cups light brown sugar

1/4 teaspoon kosher salt

3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into small pieces

2 cups rolled oats

1 cup almonds, roughly chopped

Directions

Heat oven to 350° F. In a large bowl, toss the peaches, granulated sugar, and 1 tablespoon of the flour. Transfer to a shallow 3-quart baking dish.

In a separate bowl, combine the brown sugar, salt, and the remaining 3/4 cup of flour. Using your fingers, incorporate the butter until coarse crumbs form. Mix in the oats and almonds.

Squeeze the topping into marble-size clumps and sprinkle on the peaches. Bake until the top is golden and the fruit is tender, 45 to 55 minutes.