Mamas Frozen Peaches Recipes

PEACH COBBLER WITH FROZEN PEACHES

Steps:

• Preheat oven to 425 degrees.
• For the filling: Defrost peaches completely in colander. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 2 tablespoons of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl. Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish. Bake until peaches begin to bubble around edges, about 15 to 20 minutes.
• For the topping: While peaches are baking, in food processor, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses. Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed. (Don't overmix dough or biscuits will be tough.) Break dough into 6 evenly sized but roughly shaped mounds and set aside.
• To assemble and bake: When peaches bubble around edges, remove baking dish from oven and place dough mounds on top, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound with portion of remaining 1 teaspoon sugar. Bake until topping is golden brown, about 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.

HOW TO USE FROZEN PEACHES

Steps:

• Defrost your frozen peaches in the fridge for 6-8 hours. Place your package or bag of frozen peaches in the refrigerator ahead of time, so they gradually begin thawing. Give the fruit at least 6 hours to defrost so the slices aren't completely frozen when you take them out of the fridge. To plan ahead, refrigerate your frozen peaches the night before you plan on baking the cobbler. Only thaw out as many peach slices as you need. Peaches packaged with dry sugar will thaw more rapidly than peaches frozen in syrup.
• Preheat your oven to 350 °F (177 °C). Set your oven temperature ahead of time, so you won't be waiting for it to heat up later on. While you wait, you can start preparing your batter and filling. You'll be thawing and warming the peach slices before adding them to the cobbler.
• Line the bottom of a 2 US qt (1.9 L) dish with melted butter. Melt ½ cup (118 mL) of butter in the microwave until it has a watery consistency. Next, pour or brush the butter onto the bottom of the dish. Make sure to cover the sides of the pan as well, so the cobbler won't stick to the dish. You can substitute margarine for butter as well.
• Thaw the frozen fruit by placing it in a colander under running water. Pour the defrosted peach slices into a large colander, which you can place under a stream of cool tap water. As you rinse the fruit, rotate the colander so the peach slices can defrost evenly. To ensure a thorough thaw, keep the peaches under running water for at least 30 minutes. Ideally, you want the peach slices to be soft to the touch.
• Warm the peaches, water, and sugar over medium-high heat. Transfer the thawed peaches to a medium saucepan over medium-high heat. Next, pour ⅔ cup (133.3 g) of white sugar and ½ cup (118 mL) of water into the pan. Stir these ingredients together for about 5 minutes, or until a thick syrup forms. Don't worry if the mixture looks a bit watery at first! Since the peach slices were initially frozen, they'll still be filled with some water.
• Create a batter with sugar, salt, milk, flour, and baking powder. Mix 1 cup (130 g) of all-purpose flour, 1 cup (200 g) of white sugar, ½ cup (118 mL) of milk, 1½ tsp (6 g) of baking powder, and ¼ tsp (1.4 g) of salt together in a bowl. Continue stirring the ingredients together until they form a thick, batter-like consistency. To make the mixing process simpler, consider pouring in the dry ingredients first. If you don't want to mix the batter by hand, feel free to use an electric mixer instead.
• Layer the batter and peaches in the greased baking dish. Pour all the batter into the greased dish to form a smooth, thick layer. Next, scatter the warmed peaches into the batter. Try to leave some space between the slices, so the fruit spreads evenly throughout the dessert. If you have any leftover syrup from the peach saucepan, feel free to drizzle it overtop!
• Bake the cobbler for 40 to 45 minutes. Place your cobbler in the oven. If possible, use the oven light to check on the dessert. Once the surface of the cobbler looks golden-brown, you can take it out of the oven!

MOM'S PEACH CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange peaches evenly in an 8x8-inch baking dish.
• Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
• Bake in the preheated oven until topping is lightly browned, about 30 minutes.

BAHAMA MAMA

Steps:

• Combine regular rum, rum with coconut flavoring, grenadine, orange juice, pineapple juice and crushed ice in an electric blender. Blend until the drink's consistency is slushy.

MAMA'S FRIED PIES

Steps:

• Cook fruit in water until tender. Drain and mix with sugar and margarine. Mash well. Refrigerate overnight if possible. Roll out homemade piecrust dough and cut into saucer-sized circles.
• Spoon fruit onto circles and fold over into crescent shapes, then close the edges completely with a fork. Fry until golden brown. Place fried pies on paper towels to absorb excess oil.
• Variations: For baked pies, place crescents on a lightly-greased baking sheet in a 400 degree oven until golden brown.
• For apple pies, use dried apples and add apple pie spice (or nutmeg and cinnamon) and vanilla to taste.
• For prune pies, use dry, pitted prunes and add vanilla to taste.
• Place the flour and a dash of salt in a mixing bowl. Add the shortening and cut it in with a pastry blender or use your hands, as I do. Add the water, a teaspoon at a time, kneading until the dough is smooth.

FROZEN PEACHES

Steps:

• Place the sugar, Vitamin C and paprika into a 1-gallon zip-top bag, seal and shake to combine. Add the peaches and toss to coat well. Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag. Return to the freezer.

THIS AIN'T YOUR MAMA'S PEACH PIE

Steps:

• Filling:
• Put the peaches into a large mixing bowl. Add all of the remaining ingredients and mix until the peaches are saturated and coated with the honey. Cover and refrigerate until ready to bake.
• Preheat the oven to 425 degrees F.
• Crust:
• Put all of the ingredients in a food processor and pulse until small dime-sized balls are formed. If you don't have a food processor, put the ingredients into a bowl and, using a knife, cut the shortening and butter into the flour. When all the ingredients are incorporated, turn out onto a lightly floured surface and quickly knead the dough into a disc. Do not work dough too much. Gently roll the dough out and fit it into a 9-inch pie pan. Trim the edges, or shape the edges as desired. Poke several holes in the bottom of the dough with a fork.
• Put the peaches into the pie pan, and bake for about 12 to 18 minutes, depending on the color of the edges of the pie crust. When the edges are a beautiful brown, take the pie out of oven and cool.
• Whipped topping:
• Put all of the ingredients into a medium-sized mixing bowl. Beat with an electric mixer, until a silky whipped cream is formed; this should take about 3 minutes or so.
• When pie has cooled, use a spatula to spread the whipped topping over the surface of the pie. This pie is a picture perfect masterpiece that even Mom would be proud of.

VIVIAN'S FROZEN PEACHES

Steps:

• Mix together sugar and fruit fresh in a small bowl.
• Do not put peaches in hot water to peel, there is no need to.
• Peel and slice peaches into a larger bowl.
• Pour sugar mixture over the peaches.
• Gently mix with the peaches.
• Put peaches into freezer bags or containers.
• Mark with name, date, and amount if desired.
• Seal and freeze.
• Only make small amounts at a time to keep fruit from turning brown.
• For Pie and other desserts: drain juice if needed and add the rest of your favorite ingredients.
• I have not tried them in other desserts, they just don't make it that far!
• The get ate before that!

MAMA'S FRUIT COBBLER

Steps:

• Mix first 4 ingredients together and set aside.
• Place drained fruit in a buttered 8x8 pan and top with bread strips.
• Pour sugar mixture over bread and fruit and sprinkle with cinnamon if desired.
• Bake at 350 degrees for 35-45 minutes or until golden brown.
• Great topped with ice cream or whipped cream on top.
• Note: I dont usually measure the fruit, I just fill the bottom of the pan. Frozen fruit that has been partially defrosted works great as does soft fresh fruit- harder fruits such as apples or pears should be precooked until softened for best results. Drained canned fruit works great for this too. One large can (29 oz) is a perfect amount.