Look Away! I'm Hideous!

"What is it?"
"It's the Evil Eye."
We are in the middle of musical appliances. Moving this one here and that one there. I was forced to clean out the basement refrigerator. I found lots of fodder. First item up for bid, a very large jar of fresh dill pickles. Frozen. And of course upon thawing, they became limp and mushy. This recipe hides that fact.

Ham and Pickle Pinwheel Appetizers

1 package ham slices
Jar of dill pickles, whole, patted dry
8 oz cream cheese softened

Cut the ends off of the pickles. Spread a layer of cream cheese on a ham slice. Ham can be patted dry for ease in spreading creme cheese if desired. Starting at one end, roll up the pickle. Wrap in plastic wrap. Refrigerate until cream cheese is firm, about 2 hours. Slice into 1/2 inch thick slices.

My pickles are spears, not whole. Thus the odd shape. Yours will look better. I hope. Either way they are tasty.

Oatmeal Chocolate Chip Cookies

One of our favorite cookies!

Oatmeal Chocolate Chip Cookies
3/4 cup butter, softened
1 c brown sugar
1/2 c sugar
1 egg
2.5 T. water
1 t. vanilla
1 t salt
1/2 t soda
3 cup oats
1 c flour
2 cups choc chips (can substitute raisins)

Cream butter with mixer on high for 2 min. Add brown sugar and sugar and cream together. Add egg. Mix well until light and fluffy. Mix in vanilla, salt, and soda. Mix in oats. Stir in flour until just mixed in. Stir in chocolate chips until just evenly distributed.

Dropped onto cookie sheet. I use an ice cream scooper to measure out the dough.

Bake 350 for 10 1/2 to 11 min, less if making smaller cookies.

To sub shortening: 3/4 cup shortening and increase water to 4 Tbsp

Pear Everywhere

Oozing all over the counter.

My pears went from perfect to rotting mush overnight. I threw some away and thought what I am doing! I found this recipe for the rest of them. Can I dig the disposed out of the garbage?

This one definitely needed double the topping. I love the way the brown cinnamon hides the brown pears.

Harvest Pear Crisp
From Cooking Light
Cinnamon-spiced pears bake under a crunchy streusel topping in this easy pear crisp. Assemble the dessert ahead of time, and put it in the oven when guests arrive. Or bake it earlier in the day and serve it at room temperature. Serve with low-fat vanilla ice cream.
Yield: 8 servings


  • 6 cups Anjou or Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices (about 3 pounds)
  • 1 tablespoon fresh lemon juice
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons ground cinnamon, divided
  • 1/3 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon salt
  • 3 tablespoons chilled butter, cut into small pieces
  • 1/3 cup regular oats
  • 1/4 cup coarsely chopped walnuts


Preheat oven to 375°.
Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture.
Bake at 375° for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack; serve warm or at room temperature.

Nutritional Information

Calories:285 (24% from fat)
Fat:7.7g (sat 3g,mono 1.8g,poly 2.2g)

Overripe or Unripe Cucumbers

You pick. This recipe works with both. Which, oddly, I have.

Sour-Cream Cucumber Sauce
Adapted from Southern Living

1 cucumber, peeled, seeded, cut into large chunks
8 oz. sour cream
1 garlic clove, minced
1/2 t. dried dill
1/2 t. salt

Place ingredients in blender. Blend until smooth. Chill at least 30 min.

Great on salmon burgers or with Easy Greek Flank Steak. Also, great on hamburgers seasoned with Greek seasoning.

Apple Crisp

Apple Crisp

3 c. tart apples, peeled, cored and sliced (about 3 medium apples)
2 T. lemon juice
2/3 to 3/4 c. packed brown sugar
1/2 c. all-purpose flour
1/2 c. quick-cooking oats
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg (optional)
1/4 tsp salt
1/3 c. butter or softened

Heat oven to 375. Place apples in greased baking dish, 8x8x2 inches. Sprinkle with lemon juice. Mix remaining ingredients until large crumbles form (more like clumps); sprinkle over apples. Bake uncovered until topping is golden brown and apples are hot and tender when pierced with a fork, about 30 min. Can serve with ice cream or cream. 4 to 6 serving
If using an 11 x 7 inch baking dish, double the topping. To make in a 13 x 9 inch pan, use 4 c. fruit and 2.5 times the topping.

Variations: Can decrease lemon juice to 1 T. and add 1 T. of orange juice.
Can add to apples 1 t. ground cinnamon/1/2 t. ground nutmeg. Can also sweetened apples with 2 T to 1/4 c sugar (to taste).

Rotisserie Style Chicken

I used up what was left of the apple cider 2009 in this recipe. Then I promptly went out and bought 5 gallons of apple cider 2010. There is no hope.

I decided for a family get together I would just order rotisserie chickens from the store. Sam's was too far away to fulfill my purpose so I went and check out closer possibilities. All I found were puny roasted fryer chicken with very little meat. Plus who knows what they put on it. Next I went to the organic grocery store. At least it would be safe to eat. Twelve to 16 dollars for one chicken. No thank you. I decided I would make my own. It turned out better than any store prepared chicken. Lots of meat, too. This has been requested for Thanksgiving.

Rotisserie Style Chicken
Adapted from Diane Morgan

1-2 large plump roasting chickens ( I used Perdue all-natural plump with a pop-out timer)
2/3 c. kosher salt
2/3 c. sugar
8 c. apple cider or apple juice (you can even use water)
2 bay leaves
Rotisserie chicken seasoning (look for no msg)

In a 3- to 4-quart saucepan, put salt, sugar and bay leaves. Add apple cider or juice and stir to combine. Bring to boil over medium-high heat, stirring until salt and sugar have dissolved. Boil for 3 min. then remove from heat. Add 4 c. of ice cold water, stir and set aside to cool.Place plastic turkey-size oven bag inside a second bag, then place in a large stockpot. The stockpot will hold the bags and chicken for you. Position bags so they are wide open and fold the top of bags over the stockpot. Remove chicken from its wrappings. Remove neck and bag of giblets. Place chicken inside bags. Pour brine over chicken. Add another 2 c. cold water. Draw up top of inner bag, squeezing out as much air as possible; secure it with a twist tie. Do the same for outer bag. Place chicken, breast-side down in roasting pan and refrigerate 12 to 24 hours. Turn chicken 3 to 4 times while brining.

If you are only using one chicken, it can simply be placed in a large stock pot. Pour brine over the chicken and refrigerate 12-24 hours.
Just before roasting, remove chicken from brine. Discard bags, brine and bay leaves. Rinse chicken under cold water and pat dry with paper towels.

Rub chicken with oil, about 1 T. per 3 pound chicken. Sprinkle or rub on 2 T. rotisserie seasoning. (I am sure I used more oil and more seasoning.)

Pre-heat oven to 375.

Place chicken on a rack in a roasting pan. Add 1 c. of water to pan (don't use if you want a crispy skin). The breast should read a temperature of 180 degrees. Use the time chart on the chicken wrapper to determine about how long it will take. Allow for a little more time if roasting more than one chicken. At 375 degrees a chicken takes about 20 minutes per pound plus another 10-20 minutes to roast. It takes about 2 hours to roast two chickens with baked potatoes in the oven at 375. Allow to rest for 15 minutes before carving. Can roast at a lower temperature (300-325) for a longer time.

Post Season Peaches

I saved some fresh peaches from my 3 bushels to make a pie.
I ended up saving them too long. They still made a delicious pie.

Nita's Secret Peach Pie
From Paula Deen
Servings: 6


7 cups fresh peaches, peeled and thickly sliced (can substitute frozen slices)
½ lemon, juiced
1 ½ cups sugar
¼ cup flour
½ teaspoon almond extract
¼ teaspoon nutmeg
5 tablespoons butter, divided
1 prepared pastry for a 9” double crust pie
1 egg


Pre heat oven to 425º F.
Roll one half of the pie dough out to fit the bottom of your pie pan, allowing a 1” over hang and place in the refrigerator until ready to use.
In a large sauce pan, add peaches, lemon juice, sugar and flour and stir until coated. Bring fruit mixture to a low boil. Reduce heat to low and cook until fruit is just slightly tender. Remove pan from heat. Stir in almond extract, nutmeg and three tablespoons butter. Allow to cool slightly.
Remove pie pan from refrigerator and fill with the cooled mixture. Dot the top of the fruit with the pieces of the remaining two tablespoons butter. Roll out the second crust and decorate the top of the pie with a lattice top or any special way you like. (If covering the top of your pie completely with the top crust, make sure to cut slits in the top to allow the steam to escape) Decoratively crimp the edges.
In a small bowl, whisk the egg together with 1 tablespoon of water. Brush the top of your pie with the egg wash. Sprinkle with sugar.
Bake for 10 minutes then lower heat to 350ºF for an additional 30 minutes or until the top is golden and the fruit is bubbly.
Cool before slicing and serve with vanilla ice cream.
Pastry for 2-Crust Pie
3 c. flour
1 t. salt
1 c. butter
8 T. ice cold water

In a bowl, blend flour and salt. Cut in butter until mixture resembles coarse meal. Add water and just mix until a dough forms. Do not over mix. Divide dough into two balls. Can make up to one day ahead and refrigerate. When ready to use, roll out each ball on lightly floured surface.

Drinking Straw Casserole Soup

Remember I said you can make soup out of anything? You still can. I made Two-Cheese Squash Casserole and used late yellow squash with thick skins that sat on my counter which proceeded to make the skins even tougher. Drinking straw casserole. That is what it was was. Determination set in. I blended the daylights out of the casserole a little bit at a time with some milk and a cup of cream. I then added salt and nutmeg to taste. After I heated it, I threw in 8 0z. of cream cheese for good luck. "It's ok" was the review which beats spitting a casserole bite into the garbage. I will be peeling this baby before using it.

Arrggh. Two glass eyes.

I won a sweet giveaway over at Oinkle Doinkle. Thanks Carrot Jello! Here's a little something from the goody box I got.

Homemade Cottage Cheese


Crock-pot Cottage Cheese

1 gallon milk (I used whole but you can use any kind, even powered milk but don't use milk that has been ultra-pasteurized.)
1 small carton (1/2 pint or 1 c.) fresh buttermilk (not ultra-pasteurized and not one that has been sitting in your fridge for days or weeks)
1 small carton (1/2 pint or 1 c.) of creme, (not ultra-pasteurized is the best)

Pour milk into large crock-pot. Add buttermilk and stir for one minute to mix well. Turn crock-pot to warm and heat milk to 72 degrees, stirring occasionally from the bottom. Use an instant read thermometer. (Sam's Club has great cheap ones in the restaurant section.) Turn off crock-pot.

Cover and let sit undisturbed for 24 hours. Except couple of hours check the temperature, if convenient. If below 72 degrees turn on crock-pot to warm and heat milk to 72 degrees. Do not stir during this step. And don't get up in the middle of the night to do it. :)

Cut the clabber (the curdled milk) into 1/4 inch cubes in 4 directions: top to bottom, side to side, and on both diagonals.

Turn the crock-pot on high and cook until the curds become separated from the whey, stirring occasionally. This will take about 8-12 hours. The curds will be small rubbery bits floating in a sea of water (whey). Watch this as to not overcook the curds. But it is still good if you do. :)

Line a strainer/colander with cheesecloth. Dampen the cheesecloth so it will stay in place. Pour the curds and whey into the colander to drain. Rinse the curds with cold water to remove all of the whey. Rinse until the curds are completely cool.

Alternative method: Turn crock-pot on low. Leave on until the curds have just separated from the whey.
Line a strainer/colander with cheesecloth. Let it overhang. Pour the curds and whey into the colander to drain. Do not rinse. Stir gently to drain the whey. Bring up the side of the cheesecloth to wrap the curds, making a bag or pouch. Place a bowl under the strainer and refrigerate allowing the whey to drain for about an hour, stirring a couple of times.

Place curds into bowl. Salt to taste. Add 1/2 pint ( one cup) of cream or buttermilk (or any kind of milk) and mix. Add more if desired.

This will keep 7-10 days and as always, cottage cheese will keep longer if it is stored upside down.

The Blight of the Tomato

I salvaged some blighted tomatoes from my garden by cutting the bad areas out and made these 2 tasty soups.

Roasted Tomato Soup

From Tyler Florence
Serves 4-6


  • 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes) I used only basic fresh tomatoes. And by fresh I mean blighted.
  • 6 cloves garlic, peeled
  • 2 small yellow onions, sliced
  • Vine cherry tomatoes for garnish, optional
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 quart chicken stock
  • 2 bay leaves
  • 4 tablespoons butter
  • 1/2 cup chopped fresh basil leaves, optional
  • 3/4 cup heavy cream, optional


Preheat oven to 450 degrees F.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized. (I saved the excess tomato flavored oil and am going to use it in pizza dough. Or something.)
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 (i.e. 3 cups) of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Wash and dry basil leaves, if using, and add to the pot. Use a blender to puree the soup until smooth. (Be careful. Don't fill the blender too full. Maybe only 1/2 full. Hold lid down firmly. You could let it cool a little to avoid burning yourself.) Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

Easy Fresh Tomato Soup
Adapted from Heavenly Homemakers

5 pounds prepared tomatoes
1 cup chopped onion or 1 T. onion powder
3 T. butter
1 1/2 t. salt
Core tomatoes. Then continue to prepare however you wish. You can peel them or leave them unpeeled. Chop them or leave them whole.
Place all ingredients into large stockpot. Bring to boil. Reduce heat to a simmer. If whole tomatoes were used, mash and break them up. Simmer uncovered for three hours, stirring occasionally. Let cool slightly. Blend until smooth. Be careful when blending hot soup. Only fill the blender half full and hold the lid on tight.
Preserve by canning or freezing. When serving, soup can be thinned with water or milk/cream/half&half if desired.

Apple Streusel Tart

Apple Streusel Tart
From "The Dessert Lover's Cookbook" by Marlene Sorosky

1 recipe Cookie Pastry for single crust pie (see below)

Apple Filling
1 Tbs vanilla extract
1/2 cup dark raisins
juice of 1 lemon
3 lbs tart cooking apples (about 6 large, Pippin are best for apple pies and tarts)
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup all-purpose flour
1/4 cup (1/2 stick) unsalted butter, melted

1/2 cup quick cooking oats
1/2 cup packed golden brown sugar
1/4 cup all-purpose flour
1/2 tsp ground cinnamon
dash salt
6 Tbs unsalted butter, at room temperature
1 cup walnuts, chopped into medium pieces, about 4 oz.

Use a 9x3-in or 9 1/2x2-in springform pan. Place oven rack in lower third of oven. Preheat oven to 450 degrees F.

Make pastry as directed. Divide pastry in half and press half into bottom of springform. Press remaining pastry two thirds up sides of pan.

Place vanilla and raisins in microwaveable bowl covered with plastic wrap. Microwave for 1-2 minutes or until hot. Let stand, still covered, at least 10 minutes for raisins to soften.

Fill large bowl with water and the juice of one lemon. Peel and core apples. Drop them into the lemon water to prevent from turning dark. Slice them into 1/4-inch slices by hand or with medium (4mm) slicing blade of a food processor. Transfer raisins and vanilla to a large bowl, stir in apple slices. Toss apples with hands to coat with vanilla.

Stir together sugars, cinnamon, nutmeg and flour; add to apples. Add butter and mix with hands until distributed. Place apple mixture in pastry-lined pan.

Place pan on baking sheet. Bake in the lower third of the oven for 15 minutes.

Meanwhile, mix oats, sugar, flour, cinnamon and salt in medium-size bowl. Cut in butter using fork, fingertips, or pastry blender until mixture is crumbly. Mix in nuts.

Remove tart from oven and reduce oven temperature to 350 degrees F. Sprinkle streusel evenly over top of apples. Press down lightly with hands. Bake in the oven for an additional 60 to 70 minutes or until top is golden brown and edges are bubbling. Remove from oven and cool for one hour. Run knife around edges of tart to make sure tart does not stick to springform. Do not remove sides until ready to serve. The tart may be covered with plastic wrap and foil and held at room temperature overnight, if desired. It may be reheated in a preheated 350 degree F. oven for 15 minutes, if desired.

Before serving, remove sides of springform. Serve warm or at room temperature.

Cookie Pastry
Makes pastry for one 9-in pie or one 11-in tart.

1/4 lb (1 stick) unsalted butter, cold and cut into 8 pieces for food processor; at room temperature for mixer
1/4 cup sugar
1 large egg
1 1/2 cups all-purpose flour

If using a food processor: Place butter and sugar in food processor with metal blade and pulse until mixture holds together. Add egg and pulse 5 or 6 more times. Add flour. Scrape down sides and pulse until all ingredients are incorporated and a cookie-like dough is formed. Remove metal blade and place plastic bag over top of work bowl. Invert bowl and turn dough into bag. Shape pastry in bag into a ball and flatten into a disc. If pressing pastry into dish withy hand, it may be used immediately. If rolling out, seal bag and refrigerate dough until firm.

If using an electric mixer: Beat butter and sugar in medium-sized bowl with electric mixer on medium speed until light and fluffy, about 2 minutes. Add egg and flour and mix until smooth dough is formed. With hands, shape into a ball and flatten into a disc. Wrap in plastic wrap or bag and refrigerate until chilled.

Pastry may be refrigerated up to 5 days wrapped in plastic wrap or sealed in plastic bag, or may be frozen if desired. Before using, let stand at room temperature until softened just enough to roll, but still cold.

Corn Tortilla Chips

If you have some dried out corn tortillas, make these. If you have some fresh corn tortillas, make these.

Homemade Corn Tortilla Chips

Corn tortillas
Oil for frying (corn, coconut, or lard)

Cut each corn tortillas into 6 wedges. Can cut into rectangles or strips if desired.
Heat oil to 375 degrees in fryer or in fry pan. If using fry pan, oil should be at least 1 inch deep.
Place a few chips in pan, leaving plenty of space around each. Don't crowd when frying.
Fry 1-2 minutes on each side until lightly brown and crisp. Drain on paper towel. Salt while still warm.

These can be baked instead of fried. Place chips on cookie sheet or wire cooling rack. Bake at 350 for 5 min. or until crisp. Salt while warm.

A 12 oz package of corn tortillas will yield 72 chips or 12 servings, each serving being 126 calories and 8 grams of fat

Doughnut Disaster

I love apple cider doughnuts that are available this time of year. Since I have some apple cider from last year in my basement fridge that I need to get rid of, I thought I would make my own.

In my effort to eat more healthy, I decided to make them whole wheat. Isn't that mutually exclusive? Healthy doughnuts?

Then I got it in my head they were going to be so delicious that I needed to quadruple the recipe.

Can't I just be normal?

I didn't have enough sugar for those healthy doughnuts so I went to the store to get some, came home and realized I forgot to get the sugar.

Next, distracted, distracted. And more distracted which led me to forget that I didn't put any sugar in it. Fourteen cups of whole wheat flour and no sugar. Obtained sugar and tried to add it. Keyed word there: tried

I could tell they were not going to be the tasty little morsels that were dancing in my head so I made some the dough into graham crackers. After eating one cracker the verdict on those were "I can't eat another one." I am thinking graham cracker crust.

Bottom line. Stick to the recipe.

Apple Cider Doughnuts
About 15 doughnuts and 15 holes (serving size: 1 doughnut and 1 hole)
Cost per Serving: $0.48
From All You


  • 2 cups sugar
  • 1 tablespoon plus 2 tsp. cinnamon
  • 1 1/2 cups apple cider
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 1/2 cups all-purpose flour
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs plus 1 large egg yolk
  • 6 cups vegetable oil, for frying


1. Line baking sheet with parchment. Line a large plate with paper towels. In a paper bag, combine 1 cup sugar and 1 Tbsp. cinnamon; shake to mix well. Set aside.
2. Bring cider to a boil over medium heat. Cook, stirring occasionally, until cider has reduced to 1/2 cup, about 20 minutes. Let cool to room temperature.
3. In a large bowl, whisk baking powder, salt, 1 cup flour and remaining sugar and cinnamon until well combined. In a small bowl, whisk butter, eggs, yolk and cooled cider until well combined. Add cider mixture to flour mixture; whisk until smooth. Add remaining 2 1/2 cups flour and mix until just combined. Dough will be slightly sticky. Refrigerate 10 minutes.
4. Pour oil into a large pot and attach a candy thermometer to side (thermometer should not touch bottom of pot). Heat oil over medium-high heat until it reaches 375ºF, watching and adjusting as needed to keep oil from overheating.
5. Turn dough out onto a well-floured countertop and coat fingertips with flour. Pat dough out to 1/2-inch thickness. Using a doughnut cutter or 2 round cookie cutters (one large and one small), cut out doughnuts and holes. Transfer both to lined baking sheet. Gather scraps and re-pat dough, cutting as many doughnuts as possible.
6. Working in batches, carefully slide doughnuts into hot oil. After about 1 minute, doughnuts will rise to surface and begin to brown. At that point, turn over and fry 1 1/2 minutes longer. Transfer to lined plate to drain. Bring oil back to 375ºF before frying another batch. When doughnuts have cooled for 1 minute, add to bag with cinnamon sugar and toss to coat. Remove to a clean plate and serve.

Nutritional Information

Fat:18g (sat 5g)


Before it frosts, preserve the fresh herbs from your garden. Here's how.

From Bon Appetit

Treat fresh herbs just like fresh flowers.
Trim the stems at a 45-degree angle, and place in a glass with two inches of water. Refrigerate for up to two weeks (cover the leaves with an unsealed plastic bag to minimize odor absorption), replacing the water if it gets cloudy.

Dry hardy-leaf herbs like thyme, oregano, rosemary, and bay leaves.
Working with one herb variety at a time, wash thoroughly, blot dry, and spread the leaves in a single layer on a paper towel. Microwave in 30-second intervals, turning leaves over for even drying, until crisp and brittle. Microwave times will vary, but the whole process should take no more than two to three minutes total.

Freeze soft-leaf herbs like dill, mint, parsley, basil, and chives.
Place whole sprigs, chopped leaves, or whole leaves in a tightly sealed plastic bag for up to six months. When cooking, defrosting is unnecessary--just break off leaves and add them to the skillet.

Update:  I have found my oven to be the best dehydrator for herbs.  I have a dehydrator option which puts the temperature at 140 F.  If you don't have this just set the to lowest temperature (probably 180 F).  I spread my herbs out on cookie sheets and place in oven.  You just have to watch to determine when they are dry enough.  If I need to leave the house and they aren't finished, I just turn off the oven and let them sit in the oven.  I assess them when I get back and turn back on the oven if needed.  

Preserving Peaches
This year I preserved peaches differently in addition to my old way.

Freezing Peaches/Pears Whole

This is the easiest thing ever. Place 4 unwashed peaches in a freezer quart bag and freeze. Be sure to label the bag as unwashed. When ready to use, simple run the peach under lukewarm water until the skin peels off easily. The peach will not be brown. Let sit for a couple of minutes and slice to use/eat. This works great with pears as well!

Freezing Sliced Peaches/Pears

Wash, peel and slice fruit into large bowl. Sprinkle generously with Fruit Fresh and gently mix so as to coat the fruit. Turn onto large cooking sheet layered with freezer paper, parchment paper, or wax paper (doesn't work as well) making sure there is space between each piece of fruit. Freeze until hard. Place in freezer bags. Press out air and seal. Freeze. Great for smoothies, fruit salads, and pies.

Freezing Peach Slices in Orange Juice
Wash, peel and slice peaches. Measure out 4 cups and place in freezer quart bag. Cover peaches with orange juice. Press out air and seal. Freeze. Thaw overnight in freezer or place frozen peaches in microwave and heat for 2-3 min, depending on microwave. Smoothie in a bag! Or just eat as is.

Frozen Peach Pie Filling
From Paula Deen
Servings: 6 to 8 servings


1 9-inch pie, top crust
1/2 stick of butter
1 teaspoon salt
1/4 cup fresh lemon juice
1/2 cup plus 2 tablespoons quick cooking tapioca
3 1/2 cup sugar

2 teaspoon Fruit Fresh, fruit preservative
9 lb fresh peaches

1 teaspoon cinnamon or nutmeg


To peel the peaches, first bring a pot of water to a boil. Using a paring knife, score the peaches with an X into the skins only. Gently drop the peaches in the boiling water for approximately 30 seconds to 1 minute. Using a slotted spoon, remove the peaches and place them in iced water for a minute. The skins should slip off easily. If not, place back into the boiling water for another 30 seconds.
Slice the peaches and put them in a bowl. Sprinkle Fresh Fruit and sugar, and stir into peaches. Stir in remaining ingredients and mix well.
Line 4 pie pans with heavy foil or freezer paper, placing a piece of plastic wrap over foil. Put 4 to 5 cups filling each pan. Loosely fold wrapping around pie and freeze until firm. When filling is frozen solid, remove from pans and wrap tightly. Return to freezer until ready to use.
On pie baking day, simply place frozen pie filling in pie shell, add half a stick of butter and sprinkle with cinnamon or nutmeg. Top pie with an additional pastry crust, seal well, and bake for 50 to 60 minutes in preheated 375 degree oven.

Canning Peaches/Pears
Adapted from Heavenly Homemaker
Make sure your jars have no nicks or scratches in them, especially the tops. Sanitize jars by washing them in the dishwasher. Boil the lids and bands/rings for 2 minutes to sterilize and keep in hot water until ready to use.
In a large pot or canner, fill with water and heat, keeping water warm until ready to use. The water level does not have to be enough to cover the jars completely. Two-thirds of the jars can be covered by water and the steam will seal the jars. To clarify, fill the pot with enough water to cover 2/3 of the jars or more. The jars can be covered with water.
Spoon 1 T. Fruit Fresh into each jar.
Make honey syrup:
2 T. honey
5 c. water
Heat to mix honey into water and keep warm until ready to use.
Prepare peaches. Wash, peel and slice into jars leaving 1/2 inch head space.
(Boiling water technique from Paula Deen: To peel the peaches, first bring a pot of water to a boil. Using a paring knife, score the peaches with an X into the skins only. Gently drop the peaches in the boiling water for approximately 30 seconds to 1 minute. Using a slotted spoon, remove the peaches and place them in iced water for a minute. The skins should slip off easily. If not, place back into the boiling water for another 30 seconds.)
Can press down on peaches slightly to pack more into jars.
Using a canning funnel, pour syrup into jars over peaches leaving 1/2 inch head space. Remove bubbles by using the handle of a wooden spoon and gently pushing it along the sides of the jar to the bottom of the jar. Wiggle slightly. Work it down all sides of the jar. Do not use metal as this will scratch the jar and compromise its integrity.
Wipe jar tops and place lids on then the band/rings and screw on tightly (not man tight).
Place jars with peaches in them in warm water bath. Cover. Bring to a boil and boil for 25 minutes. Turn off heat. Carefully lift rack with hot jars out of water if using a canner. Otherwise, lift jars out with a jar lifter or hot pad. Place on counter on some so as not to burn your counter. Let stand in draft free place for 12-24 hours undisturbed. Check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Peach Applesauce
When making applesauce, add peaches in a 1:4 ratio, peaches to apples.