Peachy Keen Chicken
by
Shiloah Baker, owner of The Homemaking Cottage http://www.homemakingcottage.com

1-1/2 pounds of boneless, skinless chicken breast
Peel of one orange, zested
Juice of one orange
1 T. Soy sauce
1 T. honey
1-1/2 tsp. ground ginger
1 large can peaches

Preheat the oven to 435 degrees Fahrenheit. Place all ingredients in a 9X13" baking dish (or stoneware dish). Bake in the oven until the juices run clear (about 1 hour).Enjoy!

Quick Broiled Peach Halves

Butter
Canned peach halves, drained
Shredded coconut

Place peach halves on lightly greased cookie sheet or in casserole dish. Put a dot of butter inside each peach half and sprinkle with coconut. Broil until coconut begins to brown. Serve hot from the oven. Top with a scoop of vanilla ice cream for a taste-tempting dessert!

Grandma Minnie's Peach Tarts

Here's another great way to use canned peaches -- my Grandma Minnie's Peach Tarts! This tart is elegant enough for a French pastry tray but the tasty crust is easy to prepare.

1/4 cup boiling water
1/3 cup shortening
2 teaspoons lemon juice
1 egg yolk
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 package (3 ounces) vanilla pudding
1/8 teaspoon almond extract
1 egg white
1 teaspoon sugar
1/2 cup nuts, sliced or chopped
1 can (15 ounces) sliced peaches, drained
Maraschino cherries (optional)

In a medium sized mixing bowl pour boiling water over shortening. Stir until smooth; add lemon juice and egg yolk. Sift together flour, baking powder, and salt; add to shortening mixture, mix well. Chill for 1 hour. Divide dough into 6 equal portions. Roll out 1/8" thick on well-floured board. Fit dough rounds on 3-1/2" or 4" tart pans. Place on baking sheet, prick with fork, chill for 1/2 hour then prick again. Bake at 425 degrees for 15 to 20 minutes. Cool.

Prepare pudding according to directions on box, add almond extract. Chill. When ready to serve, beat egg white until frothy, add sugar then spread egg mixture on the rims of the tarts. Dip rims in the sliced or chopped nuts. Spoon equal portions of pudding into tart shells. Top with drained peaches and maraschino cherries, if desired

Easy Peach Cobbler

1 large can (29 ounces) sliced peaches in syrup
3/4 cup ginger ale or lemon-lime soda
1/4 cup all-purpose flour
1 package refrigerated caramel sweet rolls with nuts
1 tablespoon melted butter

Drain peaches; reserve 1 cup syrup. Combine syrup and ginger ale (or lemon-lime soda) in a heavy sauce pan. Whisk in flour. Cook over medium heat, stirring constantly, until mixture is smooth and thickened. Stir in nuts from the sweet rolls, melted butter, and peaches; bring to a boil. Pour hot peach mixture into a buttered 8-inch square baking dish. Separate the rolls and arrange on top of the peaches. Bake at 375° for 18 to 23 minutes or until rolls are golden brown.

Peaches ‘n Chips with Cinnamon Sauce

1 sheet puff pastry dough
Fresh ripe peaches, peeled and sliced
Vanilla Ice Cream

Preheat oven according to pastry dough package directions. Lay out the pastry dough on an ungreased cookie sheet. With a pizza cutter, or small knife, cut the pastry dough into triangles the size of a tortilla chip. Separate the triangles, leaving about 1/8 inch between each one. Bake according to package directions or until puffed and golden brown. Serve warm with fresh sliced peaches and vanilla ice cream and top with cinnamon sauce for a yummy treat!

Cinnamon Sauce

½ cup honey, warmed
¼ cup peach juice
1 cup powdered sugar
1 cup peach syrup (see peach syrup recipe)
1 teaspoon cinnamon

Combine all ingredients and blend well.

Lori Nawyn from Peach 101: Recipes Your Mother Never Told You About

Peach Syrup

1-½ cups sugar
½ cup water
3 cups fresh or canned peaches, pureed
1 tablespoon lemon juice

Combine sugar and water in a medium saucepan. Stirring constantly, bring to a boil over medium heat. Boil 1 minute. Add peach puree. Return to a low boil and boil for 5 additional minutes. Remove from heat. Add lemon juice. Store in the refrigerator in tightly sealed container for up to 3-5 days.

Lori Nawyn from Peach 101: Recipes Your Mother Never Told You About