Weatherford Living

Parker County peaches are perfect for these dishes

Homemade Flakey Peach Cobbler.
Homemade Flakey Peach Cobbler. Getty Images

The Weatherford Peach Festival is one of our favorite activities to attend each year. Despite the soaring hot temperatures, we always come away with good memories, a little sun and those delicious Parker County peaches.

If you’re like us, and have peaches to cook with, here are recipes I’m sure you’re going to love.

Enjoy.

Peach Cobbler

▪ 2 T. cornstarch

▪ 1/2 c. brown sugar

▪ 1/2 c. white sugar

▪ 1 tsp. cinnamon

▪ 1 c. water

▪ 4 c. fresh or frozen sliced peaches

▪ 1 T. lemon juice

▪ 1/2 stick butter

▪ Favorite pie crust recipe or Pillsbury roll-out pie crusts

Topping for Second Pie Crust:

▪ 1/2 stick butter, cut into pats

▪ Cinnamon and sugar mixed to preference

1. Combine cornstarch, brown sugar, white sugar, cinnamon and 1 cup water in heavy saucepan.

2. Stir over low-medium heat until mixture thickens. Add 1/2 stick butter, lemon juice and sliced peaches.

3. Cook mixture until peaches are hot. If sauce appears too thick, thin with additional water until preferred consistency.

4. Pour 1/2 of peach mixture into large casserole dish. Cover with one pie crust.

5. Bake at 350 degrees until crust browns. Remove from oven.

6. Add remaining peach mixture and top with second pie crust. Dot with butter and sprinkle with cinnamon/sugar mixture.

7. Bake at 350 degrees until crust is golden brown,

Sondra Mize, Feeding the Flock North Side Baptist Church

Fresh Peach Pie

▪ 1 baked 9-inch pie shell

▪ 1 1/4 c. sugar

▪ 3 T. cornstarch

▪ Dash of salt

▪ 1 1/4 c. water

▪ 1 small package peach Jello

▪ 2 to 3 peaches, peeled and sliced

▪ 1 drop yellow food coloring

1. In saucepan, combine sugar, cornstarch, salt and water. Cook until clear and bubbly.

2. Remove from heat and add Jello. Stir well and let cool.

3. Slice peaches.

4. Pour half of Jello mixture into pie shell and add peaches. Pour remaining Jello in.

5. Refrigerate until set. Top with whipped cream.

Laura Hughes, Feeding the Flock North Side Baptist Church

Peaches & Cream Cookies

▪ 1 cup shortening

▪ 1 1/2 cups white sugar

▪ 2 eggs

▪ 1 cup fresh peaches, pitted and chopped

▪ 3 cups all-purpose flour

▪ 1 tsp. salt

▪ 1/2 Tbsp. baking soda

▪ 3/4 cup walnuts, chopped

1. Preheat oven to 325 degrees. Lightly grease a cookie sheet.

2. Beat shortening and sugar together. Blend eggs and fruit into shortening and sugar mixture.

3. Stir flour, salt, baking soda and nuts into the egg mixture; mix well.

4. Drop dough by teaspoonfuls onto greased cookie sheet - at least 2" apart, as the cookies will double in size while baking.

5. Bake for 12-15 minutes - until a light golden brown. Makes 4 dozen.

Favorites from the Country Center Point Baptist Church

Peach Zucchini Bread

▪ 2 cups sugar

▪ 3 cups flour

▪ 2 cups zucchini, grated (with juice)

▪ 1 cup peaches, peeled, chopped

▪ 1 cup oil

▪ 1/4 tsp.baking powder

▪ 1/2 cup chopped nuts

▪ 3 eggs, slightly beaten

▪ 1 tsp. baking soda

1. Combine all dry ingredients. Add eggs and oil.

2. Mix in zucchini, peaches and nuts.

3. Bake in 2 greased, floured loaf pans at 350 degrees for about 1 hour. Or use 6 mini-pans and cut baking time to 35-40 minutes - until the sides pull away from pan.

Favorites from the Country Center Point Baptist Church

Peach Salsa

▪ 6 c. diced peaches

▪ 1 1/4 c. chopped red onion

▪ 4 chopped jalapeño peppers

▪ 1 chopped red pepper

▪ 1/2 c. chopped cilantro - loosely packed

▪ 1/2 c. white vinegar

▪ 2 Tbsp. honey

▪ 3 cloves finely chopped

▪ garlic

▪ 2 tsp. cumin

▪ 1/2 tsp. cayenne

1. Combine all ingredients and simmer for 5 minutes.

2. Canning - Pack into hot jars and process in a boiling water bath for 10 minutes.

Lainie Ereno, Brock United Methodist Church One Hundred Years of Recipes

  Comments