Add peaches, butter and brown sugar to a pot over medium heat. Sauté for 1-2 minutes. Pour in desired amount of milk along with the chia seeds and cream cheese, then bring to a boil. Add quick oats and continue to simmer on low heat, mixing sporadically, until milk is absorbed. This usually takes about four minutes. Serve with desired toppings and enjoy.
Combine sugar, butter and vanilla. Add flour then cinnamon. Grease baking pan with butter and place peaches on bottom. Cover with mixture of sugar, butter, flour, and milk. Sprinkle cinnamon on top. Bake 25 minutes at 350 degrees until brown. Serve with vanilla ice cream. Yum!
Tie spices in bag. Mix everything well and boil until the consistency of jelly.
Remove spice bag. Pack in hot jars to top and seal tightly. Makes 4 pints.
Arrange peach halves with cut side up in lightly buttered baking dish. Cream butter until very soft. Add mashed sweet potatoes. Add 2 tablespoons brown sugar, orange peel, salt, orange juice and peach juice. Whip all together.
Spoon mixture into peach halves. Sprinkle with chopped pecans and brown sugar. Bake at 350 degrees for 20 minutes.
May be assembled ahead and then baked right before serving.
Arrange peach slices in pie shell. Mix sugar, flour, whipping cream and vanilla together. Pour over peaches.
Sprinkle almonds over mixture.
Bake 1 – 1 ½ hours at 350 degrees.
Put peaches in bottom of casserole dish coated with non-stick cooking spray.
Mix sugar and flour; put on top of peaches. Add grated cheese. Mix crushed crackers and melted margarine together and add to top. Bake at 350 degrees until bubbly.
How to Store Peaches:
To ripen firm peaches, store between 65-70 degrees (high humidity). Peaches will ripen in 2-4 days depending on firmness. Ripe peaches can be stored for 3-4 days in single layer in refrigerator at 40 degrees. If stored more than 3 days, place in plastic bag to prevent dehydration.
In a large salad bowl, combine peaches, mozzarella, lettuce, almonds, cranberries, and basil.
In a small bowl, combine balsamic vinegar, honey, mustard, and olive oil until smooth. Season with salt and pepper to taste.
Just before serving, pour dressing over salad and toss to combine.
Chop mushrooms on a cutting board or in a food processor. Using a frying pan, warm the olive oil over medium heat and then add in the chopped mushroom mixture. Sprinkle in salt and pepper to taste. Saute for 5-7 minutes, remove mushrooms from heat and set aside (5-7 minutes to cool.) Reserve two tablespoons of mixture for later, then put the rest in a large mixing bowl.
Preheat air fryer to 350° F. While the air fryer is preheating, create sliders. Add ground beef, salt, pepper, garlic, and breadcrumbs to mixing bowl with mushrooms. Mix really well and form 6-8 small sliders. Add applewood rub to the top of each slider.
Air fry sliders one at a time for 8-12 minutes each (depending on your preference of rare to well-cooked.) While these are cooking, begin salad preparation.
Layer a large serving platter with baby mixed greens, next scatter arugula. Add dino kale/red cabbage mix. Next, around the interior of the bowl, surround lettuce bed with the 1/2 slices of tomato all the way around.
Add sliders. Place sliders down the middle of the salad, layering them upon one another until you go end-to-end on the bowl. Now, start adding the veggies. Peaches, avocado, tomato, red onion, corn, cucumber, then shaved cheese. Last, drizzle the burgers with chipotle dressing and the lettuce mixture with balsamic drizzle. Serve family-style, with large serving ware and bowls.
In a large bowl, layer shredded kale mix and baby green mixture. Mix greens well. Follow with diced avocado pieces sprinkling across green mixture. Then add shrimp one-by-one across the mixture. Do not toss.
Place the cut baguette chunks around perimeter of the bowl, for easy grabbing. Add crumbled gorgonzola, then chopped peaches. Mist with salt and pepper to taste, then add sliced peaches to the very top. Drizzle with both honey and balsamic glaze to finish.
Prepare marscarpone filling: add sugar, vanilla, almond, marscarpone, and heavy cream to a bowl, process all until smooth. Refrigerate ~30-60 min, until lightly congealed.
In small saucepan, add water and sugar. Allow sugar to dissolve and remove when water comes to a boil. Add 2 splashes of blue curacao liqueur. Pour into flat dish wide enough for a lady finger.
Chop peaches and place into bowl, separate 1/4 of contents.
Dredge each ladyfinger quickly through sauce and place in tray (12 on the first layer, set others aside.) Drizzle leftover dipping sauce over the ladyfingers. Keep ladyfingers on tray close together.
Add the 3/4 section of peaches on top. Remove marscarpone filling from fridge and use ladle to evenly cover. Add crumbled graham cracker. Drizzle honey in “S” formation from top to bottom.
Stack 2nd layer of ladyfingers, keeping them close together. Top with remaining marscarpone filling and peaches. Drizzle caramel and honey over the top.
Combine 1 egg yolk and 2 tablespoons of water, whisk well and set aside.
Combine, cream cheese, 1/2 cup white sugar, almond flavoring, vanilla flavoring, and remaining egg yolk and blend until smooth. Place peaches in separate bowl and dust with remaining 1/4 cup sugar. Set aside.
Unroll pie crust, and roll out on a smooth surface into a really large oval. On other side’s exterior, slice into crust about 1/3 of the way into the middle. Repeat and keep strips at ~1″ intervals to be braided later.
Take 3 large tablespoons of the almond cream cheese filling, place in center of pie crust, avoiding the cuts. Use spoon to swirl and cover middle surface area. Remove peaches and cover the cream surface, allowing peaches to overlap. Alternating left to right, pull pie strips across the filling to form a braid. Pinch ends.
Before baking, brush strudel with the whisked egg wash. Bake at 375°F for 35 minutes or until golden brown. Cool, dust with confectioners sugar, and serve.