Sunshine Peach Muffins

Sunshine Peach Muffins

Sunshine Peach Muffins

Looking for something not too sweet to have with morning coffee, I came upon this recipe that features fresh peaches.  Since native peaches are still available in my area of the country, and I’m loving them used in so many different ways,  I decided to give this recipe a trial run.  The recipe’s notes state that there is ” a blast of peach in every bite of these tasty muffins”.

With my mouth watering at the thought of having one of these muffins warm from the oven with a dab of butter melting into it, I got together all the ingredients and mixed them up rather quickly.  They are easy and quick to mix up.  Into the oven they went and in 18 minutes out they came, golden brown, just as the recipe predicted.  The aroma as they baked was extremely promising that they would be delicious.  The recipe states a yield of 12 muffins, but I got only 10, filling each muffin cup 3/4’s full.  That’s OK with me, I’d rather get fewer that are large, than 12 that are small.IMG_5013

Usually when I bake something new, I let Mr. D. taste it first and I kind of watch his reaction, before I have my first bite.  Most times he’s generous with praise and comments on how good it is.  This time there was no reaction,  so I was very surprised.  I tried a bite of my muffin;  I, too, had little reaction.  We just looked at each other waiting for the other one to speak.  Why, you’re asking?  Well. they don’t taste like peach, even though you can see pieces of peach scattered throughout;  they are not sweet,  with only 2 teaspoons of honey in the whole batter I shouldn’t have expected them to be.  On the whole I would say they are rather bland.  What they are, is very light, and non filling.  I could easily eat two for breakfast and not feel full.  They are healthy with the use of whole wheat flour, honey, fresh fruit with the skin left on and low-fat milk.   These would be good for someone on a sugar-restricted diet.IMG_5015

I would say that these muffins did not live up to their promise, and on a scale of 1 – 5,  I rate them at a 3.  I leave this recipe up to you to try or not, depending on your taste and  what you are looking for.   As  cooks we all know that not everything you make is wildly successful.  For me, this is one of those recipes.


Yield:  12 muffins   I got 10


These are the ingredients .

These are the ingredients .

  • 1 cup all-purpose flour
  • 3/4 cup whole-wheat flour ( I used white whole wheat)
  • 1  1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. salt
  • 2 fresh, very ripe peaches, pit removed, skin left on
  • 2 tsp. honey
  • 1 egg, lightly beaten
  • 1/2 cup  1 % milk
  • 1/4 cup vegetable oil


1.  Preheat oven to 400 *F.   Lightly grease 12-cup muffin pan or line with paper bake cups; set aside.

2.  In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.   Make a well in the center of the flour mixture;  set aside.

Mix dry ingredients, and make a well in the center.

Mix dry ingredients, and make a well in the center.

3.  In another bowl mash peaches well with honey,

Mash the peaches with the honey.

Mash the peaches with the honey.

then stir in egg, milk, and oil.  Add wet mixture all at once to flour mixture.  Stir until moistened.  Batter will be lumpy.

All the "wet" ingredients mixed together.

All the “wet” ingredients mixed together.

4.  Spoon batter into prepared muffin cups, filling each about three-fourths full.

5.  Bake 18 – 20 minutes or until golden.


6.  Cool in muffin cups on a wire rack for 5 minutes.  Remove from muffin cups.  Cool slightly before serving.




Grilled Peach Cobbler

Grilled Peach Cobbler

Grilled Peach Cobbler

As mentioned in an earlier post, I’m not done with fresh peaches yet.  This recipe was #1 on my list of peach recipes that I still am  anxious to try before the season is over.   With the holiday weekend just past, when we were using the outdoor grill anyway,  I decided to make this peach cobbler, and cook it on the grill.   This was so easy, and I didn’t have to turn on my oven.

Crushed pretzels add to the crunch of the topping.

Crushed pretzels add to the crunch of the topping.

Most cobblers are topped with a biscuit, or a crumb topping using oatmeal with the flour and brown sugar, but this recipe uses crushed pretzels instead.  That plus the addition of caramel ice cream topping with the peaches, makes for an interesting combination; sweetness and salty all rolled into one delicious bite.  This recipe is definitely a keeper for me, one that I’ll be making again.  Oh, and when grilling season is over you can just as easily bake it in the oven, and use frozen, unsweetened peaches.  A very versatile recipe, indeed.

Make it really sinful and add some ice cream.  :D

Make it really sinful and add some ice cream. 😀

Full disclaimer:   Don’t say I didn’t warn you–this recipe is NOT low cal, low carb, low fat, a dieter’s dream or gluten-free.  What it is is just plain awesome !


Yield:   Makes 6 servings


  • 5  medium fresh peaches, peeled, pitted, and sliced, or 5 cups frozen unsweetened peach slices, thawed.

    Cutting up the peaches.

    Cutting up the peaches.

  • 1/2 cup granulated sugar
  • 1 Tablespoon lemon juice
  • 1 Tablespoon quick-cooking tapioca
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. salt
  • 1/3 cup caramel ice cream topping
  • 3/4 cup coarsely crushed pretzels
  • 3/4 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup butter


1.  In a large bowl, combine peaches, granulated sugar, lemon juice, tapioca, cinnamon, ginger, and salt.  Place this mixture in a 2-quart foil baking pan (to cook on the grill), or a similar  size baking dish if oven baking.

Pour peach mixture into baking pan.

Pour peach mixture into baking pan.

Drizzle the 1/3 cup caramel topping over the peaches in the pan.  Cover tightly with foil if baking on the grill, otherwise leave uncovered.

Pour caramel topping over the peaches.

Pour caramel topping over the peaches.

2.  Make topping:  In a medium bowl stir together crushed pretzels, brown sugar, and flour.  Using a pastry cutter, your fingers or a fork, work in the butter until mixture resembles coarse crumbs.   Refrigerate until read to use.

Work the butter into the flour-pretzel mixture.

Work the butter into the flour-pretzel mixture.

3.   To cook on a grill:   Preheat grill.   Reduce heat to medium.  Adjust for indirect cooking, ( one side lit, one side off).  Place foil pan on grill rack over the burner that is turned off.  Cover and grill for 30 minutes.   Uncover foil pan.  Sprinkle topping evenly over peach mixture.  Cover grill; cook for 10 to 15 minutes more or until mixture is bubbly and topping is light brown.

Sprinkle crumb topping over partially cooked peaches.

Sprinkle crumb topping over partially cooked peaches.

4.  To oven bake:  Place baking dish with peach mixture in the oven.  Bake for about 30 minutes or until peaches are tender.  Top with crumb topping and bake for an additional  15 minutes, till topping is brown and bubbly.

Topping gets browned and crunchy..

Topping gets browned and crunchy..

To serve:   top with a scoop of vanilla ice cream and drizzle with a little more caramel topping.

Soooo Good!

Soooo Good!

SOURCE:  Better Homes and

Peaches and Cream Popsicles

Peaches and cream popsicles

Peaches and cream popsicles

Aren’t sweet, juicy, ripe peaches wonderful?  They smell like summer to me.  I think fresh peaches are my favorite fruit.  So today I thought I would make popsicles featuring peaches combined with yogurt, almond milk and almond extract to make a frosty cool treat.

As we head toward the last official weekend of summer you might be wondering why I’m still making popsicles. In my opinion you can never have too many recipes for peaches, so this is one more little way of enjoying them while they are still plentiful juicy and sweet.  I have a feeling there may be a few more peach recipes popping up here before peach season is over, because I’m not done with them yet.   Just like I’m not done with summer yet, either.  There’s plenty of time before we get swept away by all the apples and squash starting to appear at the Farmer’s Market—-much too soon for me.

In the fruit bowl in my kitchen are some peaches bought recently at the market.    They are ripening quickly, so I decided to experiment with another flavor of popsicle.  That’s how I came up with this combination that features peaches mixed with almond milk, a little sugar, yogurt , and almond flavoring.  Not too sweet, I let the tanginess of the yogurt assert itself.  We found them to be very light and refreshing.


Just a side note here:  I noticed just recently that a variety of popsicle molds are being put on clearance in some stores, now that the end of summer is near, so this is a good time to get one if you been thinking along those lines, but have hesitated, wondering how much you will really use it.  If you would like to try these, but don’t have a popsicle mold you might try pouring the mixture into paper cups.  Put them on a tray or in a small baking pan and freeze them.  When they are partially frozen, insert the sticks, and continue with freezing until firm.  To eat, just peel away the paper cup, or run the cup under hot water briefly until it slips off.


Yield:   depends on size of molds.  I got 8 with mine.IMG_4600


  • 3 medium, ripe peaches
  • 1/2 cup 2 % Greek yogurt
  • 1/3 cup sugar, or your favorite sweetener
  • 1/3 cup  vanilla unsweetened almond milk
  • 1/4 tsp, almond extract
  • 1/8 tsp salt.


1.  Halve and pit the peaches.  Cut  into rough chunks and place in the blender container.  Add the remaining ingredients and blend until smooth, scraping down the sides of the blender as needed.

3,  Divide the mixture evenly into the popsicle molds, or disposable paper or plastic cups.  Insert the sticks and freeze until solid, at least 5 to 6 hours.



SOURCE:  a  Carolyn Original

Peach Enchiladas

Peach Enchiladas, an easy, delectable dessert.

Peach Enchiladas, an easy, delectable dessert.

“Extraordinary!  Best dessert you’ve made in a while!”  These were Mr. D’s words when he tasted this dessert.  Holy Moly!   I never imagined this simple little dessert would bring such compliments.

Made from just a few ingredients, some of them convenience items, it goes together quickly and tastes fabulous.  Juicy peaches are wrapped in crescent roll dough,

Wrap each peach quarter in  crescent roll dough.

Wrap each peach quarter in crescent roll dough.

then bathed in a cinnamon syrup and citrus-flavored soft drink.

Pour over peach rolls and bake.

Pour over peach rolls and bake.

Once baked they are brown and bubbly, and oh, sooo good; especially served with a little whipped cream or vanilla ice cream.


Mr. D. is already reminding me that I have to make them again soon.  I know I’m being bossy here, but you must make this dessert ASAP.  Do It.!


So few ingredients, such big flavor!

So few ingredients, such big flavor!

Yield:   8 servings


  • 2  (8-oz.) cans refrigerated crescent rolls
  • 4 large fresh, firm, ripe peaches, peeled and quartered
  • 1 cup sugar
  • 1 cup butter, melted
  • 1 tsp, ground cinnamon
  • 1  (12-oz.) can citrus-flavored soft drink, such as lemon-lime, or Mountain Dew

1.  Preheat oven to 350*F.  Lightly grease a 13 x 9 – inch baking pan.  Unroll crescent rolls, separate into triangles.  Place 1 peach quarter on wide end of each triangle;  roll up around peaches, starting at the wide end.  Place point sides down in prepared pan.

2.  Melt butter in microwave,  Stir together sugar and cinnamon.  Add to butter and mix well.  Drizzle this mixture over the peach rolls. Pour soft drink over the rolls.

Mix up cinnamon syrup, have citrus soda measured and ready

Mix up cinnamon syrup, have citrus soda measured and ready

3.  Bake at 350*F for  40 – 45 minutes or until golden and bubbly.

After baking, brown and flaky with a cinnamon syrup.

After baking, brown and flaky with a cinnamon syrup.

Note:  Since I made this dessert for 2 of us,  I made only half the recipe.  A serving consists of 2 peach rolls.

Serve with whipped topping, or ice cream.

Serve with whipped topping, or ice cream.

SOURCE:  Southern Living Magazine

Peach Soda Ice-cream

My very first job as a teenager was in a dairy bar where ice cream in all forms was served along with burgers, hot dogs, fries, and sandwiches.  There I learned how to make sundaes, ice-cream sodas, milkshakes, banana splits, and so much more.  This dairy was very well known throughout the area, and on hot summer evenings and weekends it was packed with customers from morning till evening.  We hustled our butts off, BUT, the payoff was that we could eat our mistakes.  You can be sure we made a few, and funny, it always seemed to happen just before our break or lunch time.  My favorite “mistake” was fresh peach ice-cream with fruit salad topping and lots of whipped cream.   Oh Gosh, my mouth is watering just remembering it.

Well, the point of telling you all of this is to introduce my recipe for  Peach Soda Ice Cream.

Peach Soda Ice Cream

Just a few weeks ago I got an ice cream maker and since then I have made Vanilla, of course,( my husband is a vanilla man);  and strawberry which was very good, and now fresh peach.  Each recipe was a little different in its ingredients.  The unique thing about the peach is that it calls for Peach Soda.

This is a quick and easy version with just 3 ingredients plus the peach soda.  I  did a web search and found some at homer soda .com, and I purchased mine locally at Hosmer Mountain Soda, so if you know of a small specialty soda company somewhere near where you live or can find it on line, you’ll be glad you did–it’s the secret to awesome peach ice cream.


SERVINGS:   Makes about 8 cups


  • 1  14 ounce can sweetened condensed milk
  • 8 or 9 peaches, peeled and cut into wedges
  • 1 cup sugar
  • 36 ounces peach soda


1.  Puree the sweetened condensed milk, peaches and sugar in a blender until peaches are in very small pieces; transfer to a large bowl and stir in the soda.

2.  Churn in an ice cream maker ( in batches if necessary).  Mine required 2 batches.  Transfer to an airtight container and freeze until firm.   Oh, YUM!,  cool, creamy, and delicious.

SOURCE:  Food Network Magazine

White Peach Sherbet

White Peach Sherbet

Keeping with the subject of peaches, I decided to give this recipe a try for two reasons:  first, I have a new ice-cream maker and couldn’t wait to give it a whirl, and two, I have an abundance of peaches that are ripening too fast.  So here we go—-Peach Sherbet,  you can’t wish for a better summer dessert, as far as I am concerned.

Even though the recipe calls for white peaches, regular yellow peaches will do fine.  In fact, the peach flavor may even be a little more pronounced.  The amount of sugar required is given as a range, so taste your peaches to determine sweetness and use the amount of sugar that suits you best.  In my sherbet I used 3/4 cup sugar. The idea of putting fresh herbs in the mixture was intriguing to me.  I used basil.  However I did not note any taste of basil in the finished sherbet.  I would suggest that you muddle the herbs with a small amount of the sugar to release some of their oils before adding to the mixture.

You will notice that the recipe lists vodka as an ingredient.  You can omit this if you prefer.  In my version I used my peach liqueur.  The purpose of the alcohol is to keep the sherbet from freezing too solidly.  Lastly, note that  the liquid portion of the recipe is 1 cup of heavy cream, but you can use light cream, half and half, or milk, thereby reducing the fat content and calories.  This recipe leaves room to experiment so play around with it, have fun, and see what you come up with.  I’d love to hear about your ideas!


These pretty peaches are about to lose their skins.

SERVES:   Makes about one quart


  •  2 & 1/2 pounds ripe white peaches, peeled
  • juice of 1 lemon  (2-3 Tbs.)
  • 1/2 – 1 cup sugar  Adjust according to sweetness of peaches.
  • 2 sprigs herbs such as basil, lavender or mint
  • 1 Tablespoon Vodka or peach liqueur
  • 1 cup heavy cream ( or half and half, light cream or milk)


1.  Coarsely chop peaches,  then mash with a potato masher.

2.  Stir in lemon juice, sugar and herbs.  Cover and refrigerate, stirring occasionally, for about 1 hour.

3.  Stir in vodka, then cream.  Discard herbs.

4.  Freeze in an ice cream maker, as manufacturer directs.  Transfer to a chilled container and freeze for about 2 hours or up to 2 weeks.

This was cool, creamy and delicious.

SOURCE:   Better Homes and Gardens, e-mail newsletter

Peach Cobbler Scones

Peach Cobbler Scones

August is National Peach Month, did you know?   I have known it all along, but for some reason I haven’t gotten around to a post centered around peaches, except for the one on Peach Liqueur.  Peaches are my all-time favorite fruit.  I think they are so beautiful to look at, they smell heavenly, and the taste of a ripe, juicy peach is beyond description.

Three Blushing Beauties!

Georgia is known as the Peach State, and I’m sure what they grow there is wonderful,  but I must also put in a plug for the peaches grown here in Ct.  The variety known as the Hale peach was developed and grown right here in the town where I live.  I know I’m  probably biased but I think the peaches grown here are the best, and I try to enjoy them as often as I can during the season.  Peach Pie is a favorite dessert that I always make. However I learned of this recipe for scones with sliced peaches baked right in them and it looked intriguing so I had to make them.  The first time I made them they disappeared so quickly there wasn’t a crumb left to photograph.  So I had to make them again so I can share them with you.  Believe me this was not a hardship.  In fact I made a double recipe so I could freeze some for us to enjoy later when the weather turns cool.  (see note below about freezing them)


SERVES:   8 medium or 10 small scones


  • 3  cups flour
  • 1/4 cup sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 & 1/2 sticks unsalted butter, cold
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk, plus more for brushing
  • 1-2 ripe peaches, sliced thin

Cinnamon-Sugar Topping

  • 2 Tablespoons sugar
  • 3/4 teaspoon cinnamon


Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.

1.  In a large bowl, combine all the dry ingredients,  flour through salt.

2.  Cut in the butter with a pastry cutter or two knives, until small pea-sized crumbs form.

Add the liquid ingredients to the dry.

3.   Mix together the egg, vanilla, and buttermilk, and stir into the crumb mixture to form a dough.  Chill for about 15 minutes if the dough is too soft.

4.   On a lightly floured board, roll out into a rectangle 10″ x 12″.  Brush 1/2 the dough with some buttermilk.

5.  Lay the peach slices in even rows over the side you have brushed.  Sprinkle evenly with half the cinnamon-sugar mixture.  Carefully fold the other side of the dough over the peaches–like closing a book.  Press down lightly.

6.  Slice the dough into 8 – 10 pieces.  Transfer to a parchment-lined baking sheet.  Brush the top of each scone with some buttermilk and sprinkle with the remaining cinnamon-sugar.   Bake about 15 – 18 minutes at 400 degrees.

Flaky and warm from the oven……so good!

Note:  Shaped, unbaked scones may be frozen on a baking sheet, and when firm placed in a covered freezer container to be baked at a later time.  Bake as directed straight from the freezer, just add a few minutes extra baking time, and check for doneness.

SOURCE:   Joy the Baker

Peach Liqueur

The time is NOW!   Tis the season and that’s the reason for making……Peach Liqueur.  Get the ripest peaches you can find, and a bottle of spirits, and you have the makings for a liqueur, that will knock your socks off.  It’s that good, honestly!


750-ml bottle of brandy, vodka, rum, tequila, or Cognac

12 peaches

Simple sugar syrup made from 2 cups sugar, and 1 cup water.


1.  Pour the spirits into a clean 2-quart (or larger) glass container with a tight fitting lid.

2.  Cut the peaches in half and thinly slice.  Add the peaches and their pits to the spirits. Cover tightly and put away in a dark, cool place, to infuse for 3 weeks to a month.  Shake the container a few times each week.

3.  When you’re satisfied with the intensity of the flavor, strain the liqueur through a metal sieve into a large bowl.  Discard the solids.  Add the sugar syrup to taste.

4.  To make sugar syrup:  Place the 1 cup water in a saucepan.  Add the 2 cups sugar and bring to a boil, stirring frequently.  Reduce the heat and continue to stir until the sugar dissolves.  Cool to room temperature.  Select a clean container that will hold at least 1 1/2 cups.  Pour the sugar syrup into the container, seal, and store in the refrigerator for up to 6 months.

For more information on the infusion process, see my post  for Rhubarb Liqueur.

Hints:  My preference is vodka for making infusions, because it is colorless and  doesn’t have a strong flavor of its own.   Keep the original spirits bottle.  Soak and remove label.  Use this to store the finished liqueur, properly labeled and dated.  The finished liqueur should be aged for about 1 month away from heat and light to allow flavors to mellow.  I know, I know—-it’s hard; but all good things are worth the wait!

Variations:   Use honey in place of sugar syrup and add to taste.   Add 1 vanilla bean, split lengthwise,  or  6 whole cloves in with the peaches.

SOURCE:  Infused  by Susan Elia MacNeil

Cobblers, Buckles, Slumps, and Grunts

What do all these words have in common?  They are all desserts made with a fruit base and a biscuit or cake-like topping.  I’m including one of these as my final Desserts for Dudes because my son and all the men I know seem to really like fruit-based desserts, and these names all have a very “manly” sound to them.  Although I had heard of these desserts before -and even eaten some-I was not clear about what their differences are.  So being the curious sort, I looked them up.

The term Cobbler is an old English word which was given to a baked fruit dessert that has dumplings or biscuits placed on top of the warm fruit base and baked in the oven.  As the toppings bake they enlarge and touch each other reminding folks of “cobbled streets”, thus the name cobbler.  A Buckle is made of a cake batter with fruits mixed in it, then oven baked.  It got its name because sometimes the whole thing buckled under the weight of the fruit.   Slumps and Grunts are a variety of cobbler, but cooked on top of the stove, usually in an iron skillet.  They acquired their unusual names because of the sounds they made while cooking.

I’ve made cobblers before using various fruits in season.  They are best served warm with a dollop of whipped cream, a drizzle of heavy cream over the top, or with a scoop of vanilla ice cream.  Here then is a recipe for Praline Peach Cobbler.  When I served this still a bit warm, with a scoop of vanilla ice-cream, Mr. D. said “MMMMMMMM, Wow!”


Serves 12


  • 1 1/2  cups plus 2 teaspoons sugar, divided
  • 2 Tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1 cup water
  • 8 cups sliced peeled fresh peaches
  • 2 cups self-rising flour***
  • 1/2 cup shortening
  • 1/2 cup buttermilk, plus more as needed
  • 3 Tablespoons butter, melted
  • 1/4 cup packed brown sugar
  • 1 cup chopped pecans

***a substitute for the self-rising flour:  place 3 teaspoons baking powder and 1 teaspoon salt in a measuring cup.  Add all-purpose flour to measure 1 cup.  Then add an additional cup of all-purpose flour.


In a large saucepan, combine 1 1/2 cups sugar, cornstarch and cinnamon.  Stir in water until smooth.  Add peaches.  Bring to a boil over medium heat;  cook and stir for 2 minutes or until thickened.

Pour into a lightly greased 13 x 9 inch baking dish;  set aside.

In a bowl, combine the flour and remaining sugar; cut in shortening until mixture resembles coarse crumbs.  Add the buttermilk and stir just until moistened.  If needed, add additional buttermilk, 1 tablespoon at a time, until the dough clings together.  Turn out onto a floured surface; knead gently for 6-8 times.  Roll into a 12-inch x 8-inch rectangle.

Combine the butter, brown sugar and pecans;  spread over the dough to within 1/2 inch of edges.  Roll up jelly-roll style, starting with a long side.  Cut into 12  1-inch pieces.  Place over peach mixture, cut side up.  Bake, uncovered, at 400 degrees for 25-30 minutes or until golden brown.


Note:  all ingredients may be easily cut in half  to make a smaller size dessert.  Use a 9″ round pan, or an 8″ or 9″ square pan.  As pictured here, I made a half recipe for my husband and me and it easily made 6 servings.

SOURCE:   The Taste of Home Baking Book