Vivians Frozen Peaches Recipes

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!

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.

FROZEN PEACHES

Steps:

• Put the sugar in a saucepan with 2 cups/500 ml water. Boil 5 minutes and add the ascorbic acid.
• Slice the peaches (peeled if you prefer) into sterilized mason jars. Pour over the syrup to cover. Cook's Note: Don't fill to the top as the contents need space to expand as they freeze.
• Freeze the jars.

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.

CARAMEL-PEACH DUMP CAKE

Steps:

• Heat oven to 350ºF.
• Microwave 20 caramels and 1 cup milk in microwaveable bowl on HIGH 4-1/2 min.; stir until caramels are completely melted and mixture is well blended. Add eggs and 1 cup of the remaining milk; whisk until blended.
• Pour into 13x9-inch pan sprayed with cooking spray; top with peaches.
• Combine cake mix, butter and remaining milk; spread over peaches. Sprinkle with nuts.
• Bake 30 min. or until lightly browned.
• Microwave water and remaining caramels in microwaveable bowl 2 min.; stir until caramels are completely melted and sauce is smooth. Drizzle over cake; cool.

DOUBLE-CRUST PEACH PIE WITH FROZEN PEACHES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Coat a 9-inch pie pan with 1/2 tablespoon melted butter and dust completely with 1 tablespoon flour; shake off the excess.
• Line the bottom and sides of the pie pan with 1 pie crust. Poke the bottom and sides of the dough with a fork to provide venting. Brush the edges of the crust with remaining melted butter.
• Place sliced peaches in a large bowl and pour off excess liquid.
• Mix 1/3 cup flour, sugar, pectin, cinnamon, nutmeg, and salt together in a separate bowl. Pour over the peaches and mix gently.
• Pour into the pie crust, and dot with 4 teaspoons butter. Cover with the second pie crust and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork. Poke the top crust gently with a fork 6 or so times and cut a modest center hole to vent steam. Cover the edges of the pie with strips of aluminum foil to prevent excess browning or burning.
• Bake in the preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until crust is brown and the juice begins to bubble through the vents, 40 to 45 minutes more. Cool before serving.