Peach Cream Cheese Pie

1 (8-ounce) package cream cheese
3/4 cup powdered sugar
1 teaspoon vanilla
1 cup whipping cream or Cool Whip
1 cup peach pie filling, chilled
1 pie shell

Combine cream cheese, sugar, and vanilla. Blend thoroughly. Whip cream and fold into cream cheese mixture. Pour into cooled pie shell. Top with peach pie filling and chill well before serving.

Julian's Spiced Peach Jam

5 cups (approximately 3 lbs.) pureed peaches, leave skins on
9 cups white sugar
1/4 cup lemon juice
1-1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/4 teaspoon Ginger
1 package liquid pectin (3-ounces)

Puree peaches in blender. Combine with remainder of the ingredients in a large saucepan. Bring to a boil then boil for 1 minute stirring constantly. Remove from heat. Add pectin. Stir for 5 additional minutes, skim off foam. Pour into jars and seal. Yields about 10 1/2 pint jars of wonderful spiced peach jam!

Peach Custard Divine

1-1/2 cup sifted flour
1/2 cup butter
1 (15 ounces) can sliced peaches, well drained, reserve 1/2 cup juice
1/2 cup white sugar
1/2 teaspoon cinnamon
1 egg, well beaten
1 cup evaporated milk

Mix flour and butter with a pastry blender until mixture resembles coarse meal. Press dough firmly onto the bottom and halfway up the sides of a well buttered 8 inch square baking dish. Arrange peaches on top of dough. Sprinkle with sugar and cinnamon. Bake at 375 degrees for 20 minutes. Combine egg, evaporated milk, and peach juice and pour over the top of the peaches. Bake for 30 minutes, or until set.

Thanks Good Things Utah!

I love the ABC Channel 4 morning show Good Things Utah!

I'm honored to have been a guest today in the GTU kitchen where I had fun making my Gingerbread Peach Cake with GTU host Marti Skold. Like her co-hosts, Nicea Degering, Angie Larsen, and Reagan Leadbetter, Marti is not only super talented but also a down-to-earth, super nice person.

This marks my second visit to the show. I want to thank the hosts and crew for always making me feel right at home. Special thanks to producer Carol Medworth. Carol has a wonderful knack for making everything on the set look spectacular and for taking a genuine interest in her guests.

With fall right around the corner and fresh peaches on the trees, my Gingerbread Peach Cake is great topped with a little Cool Whip and served with a cup of warm apple cider. You can use fresh or canned peaches. If you use fresh peaches, and they're a little tart, bump up the brown sugar a bit to about 1/2 cup instead, of the 1/4 cup you would use with canned peaches.

Here's a link to the recipe:

http://www.abc4.com/content/gtu/recipes/story.aspx?content_id=391c3857-73ac-46fb-a03f-55c6e4bb433a



Thanks Good Things Utah. You are all phenomenal!

Back After Summer Vacation

I decided to take a break from some of my blogs for the summer but now I'm back and the great news is that peach season is here!

I just recieved word from Carol Medworth of Utah's Channel 4 that I've been invited to appear on Good Things Utah again. Thanks, Carol. I had such fun with everyone there last year. You guys are wonderful! I'm also going to do the morning show on KUTV 2 sometime after Labor Day.

I'm so excited to be traveling and promoting Peach 101 again and to be developing all new peach recipes to share. Stay tuned for new recipes each week!

All the best,

~lori

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.

Great New Cobbler Recipe!

This is a fast and easy cobbler that's sure to please everyone in the family. Plus, its a great way to use canned peaches during these long months before fresh peaches are again in season.

1 large can (29 ounces) sliced peaches in syrup
3/4 cup ginger ale or lemon-lime soda
1/4 cup all-purpose flour
1 package refrigerated caramel sweet rolls with nuts
1 tablespoon melted butter

Drain peaches; reserve 1 cup syrup. Combine syrup and ginger ale (or lemon-lime soda) in a heavy sauce pan. Whisk in flour. Cook over medium heat, stirring constantly, until mixture is smooth and thickened. Stir in nuts from the sweet rolls, melted butter, and peaches; bring to a boil. Pour hot peach mixture into a buttered 8-inch square baking dish. Separate the rolls and arrange on top of the peaches. Bake at 375° for 18 to 23 minutes or until rolls are golden brown.

The Best of Intentions...

...sometimes get interrupted by day-to-day life.

After my last entry, illness in my family, and the unexpected deaths of my beloved grandparents, required I neglect my blogs in order to give priority to my loved ones. Though I am literally months behind, I do not regret the decision. As always, my family comes first. A sincere thanks to all of you who mailed and emailed condolences. Your compassion and kindness mean the world to me and your words of support have helped me immensely.

I have never thanked Debra Jandreau, Editor of Tremonton, Utah's wonderful little weekly newspaper, the Leader. Last September, Debra wrote a wonderful article about the cookbook. Thank you, Debra! You're a talented writer and you've made the Leader one of the best hometown newspapers in the west. I've pasted the text of the article below:

Peach book -- a tasty treat to read

by

Debra Jandreau
Leader Editor

While hundreds of people will use most of their senses to enjoy many of Brigham City's Peach Days events this weekend, one Box Elder County author offers a tasty way to also let your tastebuds in on the fun. Lori Nawyn has published a cookbook with peach recipes that are guaranteed to be fresh and new.

The cookbook, titled "Peach 101: Recipes Your Mother Never Told You About" is full of unique and tantalizing dishes like Harvest Trifle (rich pumpkin spice cake) and Sausage Peach Scramble.

As I reviewed a portion of this book for the Leader, I couldn't wait to try the Peach Dainties and Jammin' Spiced Peach Cookies recipes. Just the name sounds good. Wait till you find out what is in these tempting desserts.

Nawyn is a native of Brigham City and said she grew up loving peaches. Her experiences during Brigham City's Peach Days were one reason she wrote her new book.

"The famous Main Street Scuba Burgers and Dutch Oven Pork are perennial favorites but take second seat to peach yogurt, peach milk shakes, and the best peach cobbler in the country," Nawyn said about the dishes offered during Peach Days.

In early spring, Nawyn began to assemble her own original peach recipes. Those recipes included Grilled Shrimp and Peaches with Coconut Sauce.

"This dish is a tempting 'I want more!' favorite," Nawyn wrote.

Other recipes included several fast and simple desserts like Peaches 'n Chips, Peach Banana Sherbet and Peach Sorbet.

Her breakfast recipes included Peachy Keen French Toast, Fruity Hash browns, Cran-Peach Muffins and Sausage Peach Scramble.

No cookbook would be complete without side dishes like Sweet Mashed Sweet Potatoes and Glazed Baby Carrots, and main dishes like Grilled Turkey Cutlets, Glazed Peaches and Pork and Ham Stuffed Peaches.

"I sprinkled in a few old-time favorites from family members and friends and the result is my new cookbook -- Peach 101: Recipes Your Mother Never Told You About."

Nawyn's books of hope and love have been very popular and have gained national recognition. She has written award winning books like "The Magic and the Miracle of Christmas, Volumes I and II," and "Hearts and Hands: Stories of Hope for Mothers."

Her second cookbook, "Recipes from the Heart" is due out in 2007.

Nawyn's book "Peach 101: Recipes Your Mother Never Told You About" was released for distribution nationally last week and can be found in several bookstores.

Thanks!

Thanks to everyone who has helped make Peach 101: Recipes Your Mother Never Told You About a great success! I've had so much fun reading all your emails. Please stay in touch and let me know the things you'd like to see on this blog -- things that will help you get the most out of cooking with peaches!

Starting next week, look for all new recipes and great interviews. Have a question about peaches? Check out the link on the right, Ask Grandma Peaches. Grandma will soon be answering all your questions about cooking with peaches!

And, be sure to check out The Peach Recipe File (link at right) where we'll file all the peach recipes that appear on this blog for easy viewing. If you have a recipe to contribute, please send it to me at nawyn@vii.com with the words "peach recipe" in the subject line.

All the best,

Lori

Pick Your Own Peaches!

If you want to pick your own peaches, but don't have any idea where to go, here's a great resource:

www.pickyourown.org

Not only will you find listings for farms/orchards where you can pick peaches but there are also tips on how to know when and which fruit you should pick. Plus, you'll find places where you and yours can harvest all kinds of produce, and even find a few other specialties. There's also a bounty of illustrated canning, freezing, and jam instructions and some tempting recipes.

If you've discovered a place in your area where you can pick or buy wonderful peaches, please drop me a line at nawyn@vii.com with the word peaches in the subject line and we'll let others know so they can enjoy the resource too!

Two New Articles About Peach 101

There are two new articles about Peach 101 this week. The first is by Utah's Deseret News Food Editor Valerie Phillips:

http://deseretnews.com/dn/view/0,1249,645200695,00.html

The second is by Meridian Magazine Food Editor Janet Peterson:

http://www.ldsmag.com/aroundthetable/060914peaches.html

Thanks, ladies!

A Great Peach Days!

Thank you to the wonderful people of Brigham City! Their annual harvest celebration, Peach Days, was held last weekend and I got a chance to meet peach lovers from throughout the country. A special thanks to Monica at the Brigham City Chamber of Commerce, Ehren and Amy at Reflections of Utah, all the sweet ladies at Village Dry Goods and the Brigham Senior Center, Travis at Idle Isle, Dix at Lavender House, the wonderful folks at The Hole, Sumida's Fruit Stand, Neilson's Fruit, Reeder's Peaches, Southfork Hardware, Crystal Inn, Let's Bee Scrapin', and Golden Spike RV. I sincerely appreciate your support and encouragement!

I'm proud to say Peach 101 is now available in Logan, Utah at Cox Honeyland!

Remember, if you have questions or comments about the book or about peaches, please feel free to post a comment, email me at nawyn@vii.com, or contact me at the following address:

Lori Nawyn
c/o O. Halverson & Co. Publishing
P.O. Box 827
Brigham City, Utah 84302

Thanks!

Thanks to the KUTV 2 Morning Show!

A big thank you to the great people at KUTV Channel 2 for featuring Peach 101 on today's morning cooking segment. Karie and Ron -- you are wonderful and made me feel right at home. I really enjoyed being there. The recipe I made, Ham Stuffed Peaches, will be available on the KUTV 2 website.

Also new today: Peach 101 is now available on Amazon.com!

Good Things Utah

Thanks to all the wonderful people at Good Things Utah for featuring Utah's famous Peach Days and Peach 101 in today's cooking segment. To see the video clip go to Good Things Utah:

http://www.abc4.com/gtu/recipes/

and click on Brigham City Peach Jumble Pie. For those of you who aren't familiar with Peach Days it's the longest continually running harvest festival in the country. Held this weekend, September 7-9, in Brigham City, Utah the event is a great way to experience small-town America pride and hospitality. For 102 years, since its inception in 1904, Peach Days has celebrated the harvest of the best peaches in Utah as well as showcased events, exhibits, and mouth-watering food that provide a real taste of home.

Thanks ABC Channel 4 and Good Things Utah. You're the best!

Correction on Peach Jam Recipe, page 112

A sweet lady from Brigham City, Utah brought an error on page 112 to my attention. It's nice when we can blame things on some technological glitch during the transfer of files from one computer to another, however, in this instance, I believe human error is the culprit. The recipe should read:

1 package orange Kool-Aid

It should NOT be 3 ounces of Kool-Aid!

Since we human beings are far from infallible (especially me!) we decided early on that this blog would be a great place to list corrections as we become aware of them.

Thanks, Joan!

Thanks!

Thanks to everyone who has contacted me about Peach 101. I truely appreciate your kind words and support. One frequently asked question is if I'll be doing any signings and I'm happy to say that I will. I'm so excited to meet those of you who love peaches! I'll be in Brigham City, Utah for Peach Days at the following locations:

Reflections of Utah
Friday, September 8 from 6 p.m. until 8 p.m.

Brigham City Fire Department Pancake Breakfast
Saturday, September 9, 7 a.m. until 10 a.m.

Brigham City Chamber of Commerce
Saturday, September 9, 6 p.m. until 8 p.m.

In addition, Peach 101 is now in most major book stores including Barnes and Noble, Borders, Deseret Book, and Seagull Book.

I'm excited about this blog! I'll frequently post additional peach recipes that aren't in the book and I'm also going to interview peach experts and growers from all over the country who will give tips and insights on how to get the most from this marvelous fruit. Plus, we'll be hearing from chefs who have developed wonderful peach recipes. So, stay "tuned" there's much more to come!

Too Much Sugar?

On page 53 you'll find a recipe for Brigham City Peach Jumble Pie. The recipe calls for 2 cups of rhubarb as well as 1 and 1/3 cups of sugar. Just the thought of biting into a piece of rhubarb is enough to make your lips pucker! But how much sugar is needed to tame this sour vegetable in order to make it a palatable partner with fruit for delicious pies, jams, and sauces? Opinions vary, with most cooks preferring to use around 1/4 to 1/2 cup sugar per cup of rhubarb. In this recipe I prefer 1/2 cup sugar to each cup rhubarb. Then, I add the extra 1/3 cup more sugar to help carry the two fruits that are also part of this pie -- strawberries and peaches. That way, if they too are a bit on the tart side, they'll have an extra boost of sweetness.

As is often said, beauty is in the eye of the beholder. With recipes that translates into what tastes good to each cook and to those who they'll be serving. So, if 1 and 1/3 cups sugar seems like overkill for the taste buds of your family, start out with a lesser amount and add if you need to.

So Many Peaches, So Little Time!

So Many Peaches, So Little Time!

Having spent most of my life in peach country I might be biased but peaches are simply my favorite fruit! Nothing matches their flavor, and their versatility. That’s right -- versatility.

Early this year, I set out to compile a peach recipe book. I decided I wanted to show that there were many uses for peaches, above and beyond just sticking them in a pie or cobbler. Don’t get me wrong. Peach pies and cobblers are among my favorite desserts, however, peaches can also shine in delicious main dishes and side dishes, and even soups and salads!

My efforts to prove the versatility of the peach resulted in my new cookbook -- Peach 101: Recipes Your Mother Never Told You About. -- which was released nationally last week. The book contains 101 ways to “enjoy sweet and sassy peaches” as well as tips on selecting and storing the wonderful fruit.

In honor of the local harvest celebration -- Peach Days -- that's held in my hometown every September, I want to share two of my favorite recipes from the book: Peach Syrup and Peaches ‘n Chips with Cinnamon Sauce. Peach Syrup is wonderful on pancakes and waffles and Peaches ‘n Chips not only provides a delicious new use for fresh peaches but it’s fast, easy, and sure to please every member of the family!

Peach Syrup

1-½ cups sugar
½ cup water
3 cups fresh or canned peaches, pureed
1 tablespoon lemon juice

Combine sugar and water in a medium saucepan. Stirring constantly, bring to a boil over medium heat. Boil 1 minute. Add peach puree. Return to a low boil and boil for 5 additional minutes. Remove from heat. Add lemon juice. Store in the refrigerator in tightly sealed container for up to 3-5 days.


Peaches ‘n Chips with Cinnamon Sauce

1 sheet puff pastry dough
Fresh ripe peaches, peeled and sliced
Vanilla Ice Cream

Preheat oven according to pastry dough package directions.

Lay out the pastry dough on an ungreased cookie sheet. With a pizza cutter, or small knife, cut the pastry dough into triangles the size of a tortilla chip. Separate the triangles, leaving about 1/8 inch between each one. Bake according to package directions or until puffed and golden brown. Serve warm with fresh sliced peaches and vanilla ice cream and top with cinnamon sauce for a yummy treat!

Cinnamon Sauce:

½ cup honey
¼ cup peach juice
1 cup powdered sugar
1 cup peach syrup
1 teaspoon cinnamon

I hope your family enjoys these two recipes as much as mine has!

In the coming weeks, I'll be sharing year round uses for peaches and all new recipes that aren't in the book, plus I'll be interviewing peach experts and giving you a look at the best peaches in the country.

A special thanks to Barnes and Noble and Borders for carrying my book!