Sunday, September 18, 2011

Peach Salsa


I just made this up and it's delish!!

You may adjust the ingredients to suit your taste:

2 peaches (I left the skin on for color)
1/3 Walla Walla sweet onion, choppped
2 limes (squeeze juice into salsa)
1 jalapeno, chopped. I use the whole thing because I like it hot
Cilantro ~ enough to your liking.

I did not put salt in this as I'm afraid it won't go well with the peaches.

I'm going to try this on top of my brown rice for dinner. I think it will be good on top of a greeen salad, chicken, or just scooped out of the bowl with a spoon.  Nice combination of flavors here. And, I love the color. Hope you'll try it!

Peach Crumb Bake


2 cups peaches (sliced fresh or canned)
1 tablespoon corn starch
1 tablespoon white sugar
3 tablespoons graham cracker crumbs
1/4 tsp cinnamon
1 dash ground nutmet
1 tsp butter

Preheat oven to 350 degrees. Layer peaches in bottom of 8" square baking dish and sprinkle with sugar and corn starch. Mix remaining ingredients and sprinkle mixture over peach slices.  Bake 15 minues. Serve warm or chilled.

(I got this recipe off the internet and there was no name to attribute the recipe to but I changed it up a bit to make it my own. This is so easy to make I think it may become a replacement for my crisp recipes.)

SUSAN'S NOTES: I added the corn starch and sugar to the peaches because I don't like how soupy the peaches get when they're baked without corn starch.  You can leave the sugar out but without any sugar in the graham crackers, I was afraid it was going to be too tart.  It was a hit with Gene! I think this will be excellent with apples also.

Peach Upside Down Cake

This cake used fresh peaches
Peach Upside Down Cakie

Copied from
Submitted by: Judy Wilson


1/4 cup butter
1/2 cup packed light brown sugar
1/4 tsp ground nutmeg
5 fresh peaches, peeled, pitted and sliced

1/2 cup butter, softened
1/2 cup white sugar
1 egg
1 1/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt (I omitted)
1/2 cup milk

1.  Melt 1/4 cup butter or margarine in an 8" square pan. Sprinkle with brown sugar and nutmeg. (I added a little cinnamon also).  Arranged peach slices in pan.

2. In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Spread batter over peaches.

3.  Bake at 375 degrees for 35 to 40 minutes, or until lightly browned on top. Remove cake from oven, and let stand in pan for 5 minutes, then invert onto serving platter.  Serve with whipped cream.

Let sit for 5 minutes before inverting onto serving platter. 

SUSAN'S NOTES: I got in a hurry and didn't cream the white sugar with the butter but I had melted the butter and just mixed it all together. Sometimes recipes get a little too complicated for no reason.  Just put the stuff in the bowl and mix it, no alternating the milk, etc. It turned out just fine!! Also, I doubled this recipe when I made this batch (9/18/11)