Peach Applesauce
  • 4 large sweet apples
  • 5 large peaches or nectarines
  • 1 T apple juice, water, or canned peach juice
  • 1 t ground cinnamon
  • ½ t ground nutmeg
  • ¼ c honey
  1. Peel, core, and slice the apples and place in a large, heavy-bottomed pan. Pit and slice the peaches and add to the apples, along with the apples juice, cinnamon, and nutmeg.
  2. Cover the pot and simmer over low heat for 20 minutes. remove the lid and simmer 10 minutes longer. Mash with a potato masher or puree in a food processor or blender in two batches. Stir in the honey.
  3. Spoon over oatmeal, pancakes, waffles, French toast, and quick breads or enjoy by itself.
  4. Refrigerate for up to 2 weeks; freeze for up to a year.


Blackberry Peach Pie
  • 1½ c Sliced Peaches
  • 1¼ c Blackberries
  • 1 T Lemon Juice
  • ½ t Nutmeg
  • ½ t Cinnamon
  • ½ c Sugar
  • 2 T Tapioca Mix
  1. In large bowl combine all of the above ingredients. Pour into a prepared bottom pie crust.
  2. Cover with a top crust, overlapping around edges. Cut hole in center of top crust.
  3. Bake at 325 degrees for 20-25 minutes. Brush with milk and sprinkle with sugar.


Peach Bread
This recipe is from Joann Fissel, one of our wonderful customers. We've had customers make this and then e-mail us to tell us how much they loved it! I've also made it and it's wonderful.
  • ½ c butter or margarine, softened
  • 1 c sugar
  • 3 eggs (room temperature)
  • 2¾ c flour
  • 1½ t baking powder
  • 1 t salt
  • ½ t baking soda
  • 1½ t cinnamon
  • 3 c fresh diced peaches
  • ½ c orange juice
  • 1 t vanilla
  1. Preheat oven to 350 degrees and spray 9 inch loaf pan with non-stick spray.
  2. Cream butter, then gradually add sugar and combine well.
  3. Add eggs, one at a time, beating well after each one.
  4. In a separate bowl, combine flour, baking powder, salt, baking soda, and cinnamon.
  5. Stir dry mix into creamed mixture alternately with peaches, starting and ending with dry mix.
  6. Add orange juice and vanilla and stir well.
  7. Pour batter into prepared pan.
  8. Bake at 350 degrees for one hour, or until done.
  9. Cool and serve. Makes one large loaf, or two small loaves. Makes a nice gift.


Pork Chops with Peach Teriyaki Glaze
This recipe is from my mother. Dan likes it a lot and requested her recipe - I hope you like it too!
  • ¼ c soy sauce
  • 6 T light brown sugar
  • 3 T rice wine vinegar
  • ¼ t ground ginger
  • 2 t fresh garlic, minced
  • 2 T onion, finely minced
  • 1 T cornstarch, dissolved in 1 T water
  • 2-4 fresh peaches, halved - or 15 oz. canned peaches, drained
  • 1 T sliced almonds
  • 1 T fresh basil leaves, chopped
  • salt and pepper to taste
  • 4 center cut pork chops, weighing 8-10 oz each
  • 2 T soy sauce
  • 1½ t dry mustard
  • 2 T canola oil
  1. Heat soy sauce, brown sugar, rice wine vinegar, and ginger in a 1 quart saucepan over medium heat.
  2. Add the garlic and onion, simmer gently for 3-4 minutes.
  3. Stir in the cornstarch, lower the heat and whisk until the teriyaki glaze has thickened, about 20 seconds.
  4. Carefully stir in the peaches with a rubber spatula, covering completely in glaze.
  5. Gently simmer for another minute to warm the peaches.
  6. Whisk 2 T soy sauce into the dry mustard in a stainless steel bowl.
  7. Toss the pork chops in this mixture and drain well.
  8. Heat the canola oil in a large skillet over medium heat and sauté the pork chops for 8-10 minutes on each side. (The pork may also be grilled or baked.)
  9. Remove from skillet, season with salt and pepper, and allow to rest for 3 minutes.
  10. Place the pork chops onto 4 warmed plates and top with the peach teriyaki sauce.
  11. Garnish with sliced almonds and basil.


Homemade Peach Ice Cream
If you have an ice cream freezer, this recipe is sure to please! This is for a 4 quart freezer. Adjust recipe if you have a different size.
  • 4 c milk
  • 2 cans evaporated milk
  • 4 large eggs
  • 1¾ c sugar
  • ½ t salt
  • 3 T vanilla
  • 1 pound peaches, crushed, with extra sugar on top (we actually go a little heavier on the peaches)
  1. Cook milk, eggs, sugar, and salt until thick. (I do this in a glass bowl in the microwave stirring frequently - depending on your microwave it will probably take about 10-20 minutes on high.)
  2. Cool and refrigerate overnight (or at least a few hours).
  3. In blender, mix the cooked milk mixture with the peaches.
  4. Pour into inner freezer chamber and add the evaporated milk and the vanilla.
  5. Put freezer chamber in the ice cream bucket and layer crushed ice and rock salt and freeze according to your freezer's directions.
  6. To make strawberry ice cream, substitute 1 qt mashed berries sprinkled with sugar.