Denise’s peach pie.

From Nadine Rollo-

• I’ve got a really easy recipe We all (sisters)have the same recipe and we all use it. .(for 1 pie) 3/4 C Sugar 4TB cornstarch 1 Pinch of salt 1C cold water 1 T Lemon juice to taste  10 drops of lemon essential oil  1/8 c butter Cook to pie shell first and let it cool in freezer or fridge. Stir together the sugar, cornstarch and salt. Add 1c water slowly while stirring.. and keep stirring. It will become really thick stir and cook for one minute. remove from the heat and add your lemon juice to taste and the butter.  Add the peaches to the sauce stir. carefully Add to prepare pie shells and enjoy it. Refrigerate for a couple of hours but if not, it’s OK. It taste good either way. I hope this works for you. We do love it with whipping cream by the way or ice cream.. … I told Lily that if the peaches ripen on any of the trees while we are gone, but you are welcome to take some peaches. Thank you for letting her do all this. She’s a great help.

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Peach Oatmeal

 Serves 6

• Oatmeal
• 3 cup (276 g) old-fashioned oats 
• 6 cup (1440 g) milk 
• 6 tablespoon (81 g) unsalted butter 
• 1/2-1 t salt
• 1/4-1/2c sugar

1. In a medium saucepan on the stove, bring milk or water to a boil over medium to lower heat. (If you heat it on high the milk burns, so gotta do slow and steady)
2. Once boiling, reduce the heat down to medium-low and add in the old-fashioned oats. Stirring occasionally, cook until the oats have soaked up most of the liquid, about 10-15 minutes.
3. While the oatmeal is cooking, slice the peach into very thin slices and set aside.

• Peach Sauce
• 2lbs frozen peaches
• 1/4 cup lemon juice
• 3/4-1 cup granulated sugar
• 2 tablespoon cornstarch
• 1/4 teaspoon vanilla extract and almond extract

Add lemon juice, sugar, cornstarch to pan. Stir/whisk and bring to boil.

Add frozen peaches after boiling and then add the extracts.

peach cobbler with cake mix

Give Recipe

• 4 cups fresh peaches, peeled and sliced (or canned peaches)
• 1 16.25 oz (460g) cake mix, yellow or white
• 1 stick (113g) butter, melted
• ½ cup chopped almonds (any nut work fine)

1. Preheat oven to 350F.
2. Spray a pan then Place the peach slices to the bottom of a 9×13” pan.
3. Pour the cake mix into a meidum bowl. Melt the butter in a sauce pan and add it into the bowl. Stir until combined. Sprinkle evenly over the peaches.
4. Top it with chopped almonds and bake for 45 minutes or until golden brown.
5. Let it cool for 10-15 minutes and serve it warm with a dollop of vanilla ice cream and fresh peach slices.

Super delicious and very easy to make. next time I'd add some sugar and cornstarch to the peaches first and mix it up, could follow this recipe  but leave the peaches in slices not in chunks.

Peach Sauce

Tablespoon

1

bag (10 oz)  frozen sliced organic peaches (or 10 fresh peaches)

2 T

lemon juice or water 

3  tablespoons sugar

2

tablespoons cornstarch

1/8

teaspoon freshly grated nutmeg

1/8

teaspoon cinnamon

1/8

teaspoon salt

1/8

teaspoon almond or vanilla extract

1. Add peaches, water, sugar, cornstarch, nutmeg, cinnamon, and salt to a saucepan.

2. Bring to a boil, and cook for one minute. Remove from heat, and add vanilla or almond extract.

Peach Crisp

Taste of Home

We had frozen peaches I thawed and saved the liquid to thicken with cornstarch.
FOR CRUST:

• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 teaspoon salt
• 1/2 cup butter, cubed

FILLING:

• 2 cans (15-1/4 ounces each) sliced peaches
• 1/2 cup sugar
• 1/4 cup cornstarch

TOPPING:

• 1-1/2 cups old-fashioned oats
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 5 tablespoons butter, cubed

1. In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. Bake at 350° for 15 minutes or until lightly browned.
2. Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in peaches.
3. Pour into crust. For topping, combine the oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake at 350° for 25-30 minutes or until golden brown and bubbly. Yield: 6-8 servings. 

Cooked peach pie

My recipes

We loved it.

1 1/3 cups cold butter

4 1/4 cups all-purpose flour, divided

1 1/2 teaspoons salt

1/2 to 3/4 cup ice-cold water

8 large fresh, firm, ripe peaches (about 4 lb.)

1/2 cup firmly packed light brown sugar

1/3 cup granulated sugar

1 teaspoon ground cinnamon

1/8 teaspoon salt

1 1/2 tablespoons butter, cut into pieces

1 large egg, beaten

1 1/2 tablespoons granulated sugar

Preparation

1. Cut 1 1/3 cups butter into small cubes, and chill 15 minutes. Stir together 4 cups flour and 1 1/2 tsp. salt. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Gradually stir in 1/2 cup ice water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 Tbsp. at a time, if necessary. Turn dough out onto a piece of plastic wrap; press and shape dough into 2 flat disks. Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours.

2. Preheat oven to 425º. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4-inch thickness. Starting at 1 edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate.

3. Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface.

4. Peel peaches, and cut into 1/2-inch-thick slices; cut slices in half. Stir together brown sugar, next 3 ingredients, and remaining 1/4 cup flour in a bowl; add peaches, stirring to coat. Immediately spoon peach mixture into piecrust in pie plate, and dot with 1 1/2 Tbsp. butter. (Do not make mixture ahead or it will become too juicy.)

5. Carefully place remaining piecrust over filling; press edges of crusts together to seal. Cut off excess crust, and reserve. Crimp edges of pie. If desired, reroll excess crust to 1/4-inch thickness. Cut into 3-inch leaves using a knife. Brush top of pie with beaten egg; top with leaves. Brush leaves with egg; sprinkle with 1 1/2 Tbsp. granulated sugar. Cut 4 to 5 slits in top of pie for steam to escape.

6. Freeze pie 15 minutes. Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan.

7. Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 375°; bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly (juices will bubble through top). Transfer to a wire rack; cool 2 hours before serving.

Whole Wheat and Gluten Free Pancake and Waffle Mix

1. Whole Wheat Pancakes or Waffles  

Weelicious

makes 6 batches of pancakes or waffles

(dry mix recipe fits my 10 cup container)

•  9c whole wheat flour
•  3T baking powder
•  2T baking soda 
• 2 1/2 t  salt

• Preparation1. Mix all ingredients together and store in an airtight container in a cool, dry place.

• to make whole wheat pancakes or waffles:  Original batch serves 4, double serves 4 with left overs. 
• Double   Original
• 4T            2T ground flax seeds
• 2              1 large egg, whisked
• 2               1 cup buttermilk**
• 2               1 tablespoon vegetable or canola oil (can subsitute applesauce)
• 2               1 cup pancake mix

1. To Make Whole Wheat Pancakes or Waffles - Serves 4
2. 1. Add milk and vinegar to make buttermilk- let sit 5-10 min, and oil in a large bowl, Then Whisk the egg, and flax let sit for 5 min
3. 2. Whisk in the pancake mix until just combined.
4. 3. Heat a large pan or griddle over medium heat and grease with butter or oil.
5. 4. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
6. 5. Flip the pancakes and cook for one minute longer and serve.
8. Note: Mixture can also be used in a waffle iron following manufacturers directions.
9. **If you do not have buttermilk you can make it by adding 1 tablespoon vinegar or lemon juice to 1 cup of milk. This mix also works beautifully with any type of milk you prefer! Let sit 5min

Can add different variations- 

*banana pancakes- add 1-2 mashed bananas to liquid ingredients then add the dry ingredients

*apple or peach or blueberry pancakes- thinly slice one apple or peach and then chop up and add to the end product of the pancake mixture

*pumpkin pancakes- 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, 3/4 cup of pumpkin, with 3/4c buttermilk mix with liquid ingredients first then add to the dry
*oatmeal raisin pancakes-  Add this to the dry ingredients- 1 c oatmeal, 1 t cinnamon. Then add 1/2 c raisins and 1/2-1c  more buttermilk to liquid mixture then stir liquid and dry together.

Can freeze the made pancakes or waffles in the freezer.

2. I made muffins from this pancake mix. Worked out so wonderful
Similar to Pumpkin Choco Chip Muffins

DBL      Original
2c          1 c milk plus 1 t vinegar
2            1 mashed banana
4            3 eggs
3c          1 &1/2c pureed pumpkin
2c          1 c sugar or honey
1/2c       1/4c flax
2c          1 c crushed bran cereal (or wheat bran or oats or granola)

2 t         1 t baking powder

1 t           1/2 t baking soda

3-4         2 scoops of protein powder
5-6c       3 and 2/3c pancake mix
choco chips


Original reciope 12 muffins

DBL recipe 24-27 muffins
In a small bowl - Mix milk and vinegar first and let sit 10min. 

In a medium bowl- Then add and stir: banana, pumpkin, sugar, and flax. Follow up with cereal, pancake mix, and choco chips.
350 for 17 minutes

7/20/25 one time i made this doubled- it made 24 muffins

I made this recipe but I forgot to add the pumpkin puree. Still turned out delicious

3. Gluten Free PANCAKE MIX

MinimalistBaker

Serves: 8-10

• 1 cup brown rice flour
• 3/4 cup white rice flour
• 1 cup GF oat flour
• 1 cup raw buckwheat flour (ground from raw buckwheat groats, NOT toasted buckwheat)
• 1/4 cup yellow cornmeal
• 3/4 tsp xanthan gum
• 1 tsp salt
• 1 Tbsp baking powder
• 1/2 Tbsp baking soda
• 1/4 cup granulated sugar*

FOR PANCAKES

• 1 cup Gluten Free Pancake Mix
• 1 egg
• 1 Tbsp butter, melted
• 1 - 1 1/2 cups low-fat buttermilk (or non-dairy milk)*

Instructions

1. Add all dry ingredients to a bowl and whisk until well combined. You could also sift the mixture if you have one on hand, but do so several times to ensure it's thoroughly mixed.
2. To make pancakes, whisk 1 large egg, 1 cup of buttermilk or milk, and 1 Tbsp melted butter or coconut oil. Then add in 1 cup of mix. If your batter appears too thick (it should stream out of a measuring cup, not glop), add more buttermilk.
3. Let batter rest for 5-10 minutes and preheat griddle to medium heat. Lightly grease surface and add 1/4 cup measurements of the batter. Cook for 3-4 minutes or until bubbles form on top and the edges appear dry, checking around the 2 minute mark to ensure they aren't too brown. Adjust heat as needed.
4. Cook for 1-3 minutes more or until the other side is brown and the pancake feels firm when lightly pressed with a spatula. One batch should yield about 10 pancakes.
5. Serve with butter and honey or syrup. Store leftovers in the freezer. To reheat, simply thaw for 30 seconds in the microwave and then toast in a toaster until warmed through.

German Pancakes

Original Recipe Taste of home

This recipe is for one 9x13 pan, but you can Double it and pour in two 9x13 pans

12     6 eggs
2      1 cup 2% milk
2      1 cup all-purpose flour (we used whole wheat flour, just made the pancake not as fluffy)
1t     1/2 teaspoon salt
4       2 tablespoons butter, melted or coconut oil

In a bowl, combine the eggs, milk, flour and salt; cover and mix until smooth.  I used solidified coconut oil and spread it on 13-in. x 9-in. baking dish; add the batter. Bake, uncovered, at 400° for 20 minutes.

We like fresh cut bananas, thinly sliced apples, peaches, pears, granola, plain yogurt, honey/syrup.

Goes well with Chopped Apples

Peach Granola Bars

dry ingredients-
6 c oats
3/4c oat bran
1c almonds (or any nut)
1 1/2t salt
1 1/2t ginger
1-2 T cinnamon
wet ingredients- (let sit for 5-10min)
4 chopped peaches
1c. of pureed flax, pumpkin seeds, sunflower seeds
2 bananas (microwave for 40 sec to smoosh it more)
1/2 c honey and 1/2c coconut sugar
1 t vanilla
optional add chocolate

You can toast (375 for 10 min) the oats and nuts before you mix them together.
Or just skip that and just mix the dry and wet ingredients separately then add together. Spread on a large cookie baking sheet.
Bake 350 for about 25 minutes. If you’d like a crunchier top, put the pan under the broiler for a minute or two, watching carefully to make sure they don’t burn.
Remove from oven and allow to cool for at least 15 minutes.
They were nice and chewy, but they didn't stay together in bars.  Maybe try freezing them or adding eggs or more flax


Adapted from-
http://blog.fatfreevegan.com/2013/08/peach-oatmeal-bars.html
http://peachesplease.com/chewy-peach-granola-bars/