I almost missed this one. Looking forward to trying some of these...I'm getting two lugs of peaches next week. We'll be making these three recipes for sure. And jam for cold mornings. And the brandy. Peaches...mmmmm.... * Exported from MasterCook * Peach Salsa Recipe By :Katie, adapted from a Bernardin recipe. Serving Size : 0 Preparation Time :0:00 Categories : Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups peaches -- diced 1 1/4 cups red onion -- chopped 4 jalapeno peppers -- chopped* 1 red pepper -- chopped 1/2 cup chopped fresh cilantro -- loosely packed 1/2 cup white vinegar 2 tablespoons honey 3 cloves garlic -- (or 4) finely chopped 2 teaspoons cumin 1/2 teaspoon cayenne Simmer for 5 minutes. Pack into hot jars and process in a boiling water bath for 10 minutes (0-1000 ft.), 15 minutes (1001-6000 ft.), and 20 minutes (above 6000 ft.). *We like it spicy, so I leave in most of the ribs and seeds of the jalapenos. * Exported from MasterCook * Chiff's Peach Chipotle Jam Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups chopped ripe peaches -- unpeeled 2 tablespoons lime juice 5 cups sugar 2 tablespoons chopped chipotle in adobe sauce 1 package dry pectin Mix together the peaches, chipotle, and lemon juice. Process in food processor until the peaches are extremely small but not pureed; they should resemble flecks. Place peach mixture in a heavy bottomed saucepan. Over medium/high heat, bring to a boil and add pectin - stirring constantly. Add sugar, combine well and return to a full rolling boil. Boil one minute. Remove from heat and skim foam if necessary. Ladle into clean hot jars and process in a hot water bath for 10 minutes. Source: "Harvest Forum - spicier version of Chiff's Peach Chipotle Jam" - - - - - - - - - - - - - - - - - - - NOTES : Makes six 8-ounce jars * Exported from MasterCook * Tassajara Peach Kuchen Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 2 cups flour 1/4 teaspoon baking powder 1/2 teaspoon salt 1 cup heavy cream -- or sour cream (I use 1 1/4 c.) 1 cup brown sugar 12 peach halves -- (or use slices) 2 eggs -- (I use three eggs) 2 teaspoons cinnamon Cut butter into flour, baking powder, salt and 2 tablespoons of the sugar until it looks like coarse meal. Press firmly into baking pan. Arrange peaches over top of crust. Sprinkle with remaining sugar and cinnamon. Bake 15 minutes at 400F. Pour eggs beaten with cream over top and bake 40 minutes longer at 375F. Source: "Tassajara Bread Book, 1970" - - - - - - - - - - - - - - - - - - - NOTES : May use other fruits.

More for you: STREUSEL-TOPPED PEACH MUFFINS 2 cups all-purpose flour 1/2 tsp. salt 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. allspice 2 large eggs 1/4 cup vegetable oil 2 Tblsp. milk 1/3 brown sugar 1 cup sour cream 1 cup peaches, peeled and diced For the topping: 1/4 cup all-purpose flour 1/4 cup brown sugar 1/2 tsp. cinnamon 2 Tblsp. butter Preheat the oven to 425° F. In a medium bowl, mix the flour, salt, baking powder, baking soda, and allspice. In another bowl, whisk two large eggs. Add the oil, milk, brown sugar, and sour cream. Blend well. Stir in the peaches. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Spoon the batter into 10 to 12 well-greased muffin tins. Ten muffins will give you large, nicely domed muffins. Fill any unused muffins cups half full of water. In a small bowl, mix the flour, brown sugar, and cinnamon. Cut the butter in with a pastry knife until you have a coarse mixture. Spoon the topping onto the muffins before baking. Bake for eight minutes at 425° F. Reduce the temperature to 350° F. and continue baking for another 6 to 10 minutes or until they test done with a toothpick. Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool. Bakers note: The peaches add some liquid to this recipe. Depending on how ripe and juicy your peaches are, you may need to adjust the moisture by adding a Tblsp. of flour or milk. The batter should be thick and "spoonable". INDIVIDUAL TOFFEE PECAN PEACH CRISPS Filling: 6 cups frozen sliced peaches (about 2-1/2 lbs.) thawed, (I used 9 FRESH peaches) 3 Tblsp. sugar (I used light brown sugar) 1 Tblsp. fresh lime juice (I used lemon juice) 2Tblsp. all-purpose flour Topping: 3/4 cup all purpose flour 1/3 cup packed golden brown sugar 1/4 tsp. salt (I used kosher) 6 Tblsp. chilled unsalted butter, cut into pieces 3/4 cup English toffee bits (such as Skor) 1/2 cup pecans, coarsely chopped Vanilla ice cream For filling: Preheat oven to 350°F. Place six 1-1/4 cup ramekins or custard cups on large baking sheet. Mix peaches, sugar, and lime juice in large bowl to blend. Divide filling among ramekins. For topping: Whisk flour, brown sugar, and salt in large bowl to blend. Using fingertips, rub in butter until mixture holds together in clumps. (I did this in my food processor) Stir in toffee and pecans; sprinkle over filling. Bake crisps until filling bubbles and topping is golden brown, about 40 minutes. Cool 10 minutes. Serve warm with ice cream, if desired. Makes 6 servings. **NOTES: I baked the whole thing in a large oval Corning ware dish instead of using ramekins. It's supposed to make 6 servings, but I think you could easily get 8 out of it. All of my changes are in parentheses. From Bon Appétit, March 2002. Notes by Linda in MO, posted at Mimis Cyber-Kitchen 7/28/02.

well...it's in the oven....and I sort of made it up based on a composit of recipes! LOL! I started with Ann's recipe for the crust, but that wasn't going to be hanging together enough....so I added an agg yolk...then it was a bit soft so I added a few pinches of flour and patted it into a very large very deep pie plate....and whipped up the filling of 1 pkg cream cheese, but only added about 1/8 cup sugar...seemed sweet to me...and an egg and some vanilla. Then I cut up 4 grannie smith apples and tossed with just a couple of tablespoons of sugar and cinnamon....and put that on top of the filling....and decided toa dd a crumb topping ( needed more butter and sugar!!)so I mixed up about 2/3 cup of flour with about 1/2 cup brown sugar and 1/2 a stick of butter and a bit of cinnamon and piled that on top. Can't be bad! I put good stuff in it! Linda C

OK, I just had lunch (leftover butternut squash and leftover green beans), but I really want that beef. No, I want the chocolate cake, LOL. I love the way you presented that soup, Kathleen, and your table settings are always lovely but I really like that elegant black and white stuff. Just beautiful. Annie