Shiloah Baker's Peachy Keen Chicken

We're still a few months away from what we all crave -- fresh peaches! But this mouth watering recipe from Shiloah Baker of North Carolina is yet another delicious way to utilize the peaches you already have in your pantry.

Shiloah is the multi-tasking super-mom of seven who owns The Homemaking Cottage, a website dedicated to supporting homemakers. The site is packed with ideas on how to maintain home and family! Be sure to check it out at: http://www.homemakingcottage.com/

Peachy Keen Chicken
by
Shiloah Baker

1-1/2 pounds of boneless, skinless chicken breast
Peel of one orange, zested
Juice of one orange
1 T. Soy sauce
1 T. honey
1-1/2 tsp. ground ginger
1 large can peaches

Preheat the oven to 435 degrees Fahrenheit. Place all ingredients in a 9X13" baking dish (or stoneware dish). Bake until the juices run clear (about 1 hour).

Enjoy!

Shiloah describes this fruity sweet chicken dish as "perfection for the taste-buds." I agree! Thanks, Shiloah. I'll be heading to the kitchen to make your wonderful recipe for Sunday dinner.

Quick Broiled Peach Halves

Butter
Canned peach halves, drained
Shredded coconut

Place peach halves on lightly greased cookie sheet or in casserole dish. Put a dot of butter inside each peach half and sprinkle with coconut. Broil until coconut begins to brown. Serve hot from the oven. Top with a scoop of vanilla ice cream for a taste-tempting dessert!

Grandma Minnie's Peach Tarts

Here's another great way to use canned peaches -- my Grandma Minnie's Peach Tarts! Elegant enough for a French pastry tray this tart has a crust that's easy to prepare.

1/4 cup boiling water
1/3 cup shortening
2 teaspoons lemon juice
1 egg yolk
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 package (3 ounces) vanilla pudding
1/8 teaspoon almond extract
1 egg white
1 teaspoon sugar
1/2 cup nuts, sliced or chopped
1 can (15 ounces) sliced peaches, drained
Maraschino cherries (optional)

In a medium sized mixing bowl pour boiling water over shortening. Stir until smooth; add lemon juice and egg yolk. Sift together flour, baking powder, and salt; add to shortening mixture, mix well. Chill for 1 hour. Divide dough into 6 equal portions. Roll out 1/8" thick on well-floured board. Fit dough rounds on 3-1/2" or 4" tart pans. Place on baking sheet, prick with fork, chill for 1/2 hour then prick again. Bake at 425 degrees for 15 to 20 minutes. Cool.

Prepare pudding according to directions on box, add almond extract. Chill. When ready to serve, beat egg white until frothy, add sugar then spread egg mixture on the rims of the tarts. Dip rims in the sliced or chopped nuts. Spoon equal portions of pudding into tart shells. Top with drained peaches and maraschino cherries, if desired.