I have oodles of peaches right now. Late last week at the farmers market, I bought a bushel of them for a really great price. We have been eating on them during the weekend, but I knew I had to do something with the large number that we had to keep them from going bad. Today, I set to work doing just that. I blanched all of the peaches to do different things with them.
Blanching peaches is SO easy, & the most effective way to remove the skins. All you do is drop them into a pot of boiling water for about 45 seconds, & then immediately plop them into a bowl filled with ice water. The peel comes right off.
After I had the blanched peaches peeled, I divided them into 3 groups to do different things with them. One group I made Pickled Peaches with. I have NEVER had these before, but upon telling my Daddy about my huge peach purchase, he said I should make them because they are delicious. They have to sit for a few weeks before eating, so Ill have to report on the taste of those later!
Secondly, I canned a few quarts of peaches with a medium syrup for future use.
Secondly, I canned a few quarts of peaches with a medium syrup for future use.
Lastly, I made my favorite peach dessert, Peaches & Cream Cake! Oh my - this is SO good! The best peach dessert by far in my opinion! I'll show you how to make it! :)
Combine 1.5 cups of self rising flour with 2 (3oz) boxes of Cook & Serve vanilla pudding.
In a large measuring cup or separate bowl, whisk together 1 stick of melted butter, 2 eggs, & 1 cup of milk.
Pour that into the flour/pudding mixture & beat with an electric mixer for a couple minutes.
Empty your cake batter into a cake pan or large casserole dish.
Time for the peaches! I used 6 large blanched peaches, sliced. When I wanted to make this cake & didn't have any fresh peaches on hand, I have substituted 2 (29oz) cans of canned peaches, drained. Press your peach slices into your batter.
Beat 2 (8oz) containers of softened cream cheese, 1 cup of sugar, & 1 tablespoon of vanilla extract until smooth & creamy. Dollop it all over your cake batter.
Stir together 1 tablespoon of ground cinnamon & 1 tablespoon of sugar - and sprinkle that over the entire cake.
Bake in a 350 degree preheated oven for 35-40 minutes.
Peaches & Cream Cake
- 1.5 cups of self rising flour
- 2 (3oz) boxes of Cook & Serve vanilla pudding (NOT INSTANT!)
- 1 stick of butter, melted
- 2 eggs
- 1 cup of milk
- 2 (8oz) containers of cream cheese, softened
- 1 cup of sugar
- 1 tablespoon vanilla extract
- 6 large peaches, blanched, peeled, & sliced (or 2 29oz cans of sliced peaches, drained)
- 1 tablespoon sugar
- 1 tablespoon cinnamon
Instructions:
Combine the flour & vanilla pudding mix in a large bowl. In a seprate bowl, whisk together the melted butter, eggs, & milk. Pour the liquid mixture into your flour/pudding mix - and beat with an electric mixer for 2 minutes. Pour batter into a cake pan or large casserole dish.
Press your peach slices into the cake batter.
Beat softened cream cheese, sugar, & vanilla extract with an electric mixer until smooth & creamy. Dollop on cream cheese mixture all over the cake batter.
Combine 1 tbsp sugar & 1 tbsp cinnamon & sprinkle it on top.
Bake at 350 for 35-40 minutes.
