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Peach recipes
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Peachy Pops
2 peaches
2/3 cups yogurt, low-fat vanilla
2 cups orange juice
6 paper cups
6 spoons

Remove the skin from the peaches and chop the peaches. Spoon the peaches into each of the six paper cups.

Place the yogurt in a medium mixing bowl. Slowly pour and stir the orange juice into the yogurt. Mix well.

Pour some of the juice and yogurt mix into each cup to cover the peaches. Place a spoon in the center of each cup.

Cut 6 squares of aluminum foil big enough to cover the tops of cups. Stab each spoon handle through each piece of foil. The foil will hold the spoon in the center of the cup.

Place cups in the freezer for at least 4 hours.

Just before serving, peel the paper cups away from the pops to eat.

Quick Peach Cobbler
1 can sliced peaches, packed in juice (16 ounce) or about 3-4 fresh peaches
1 egg
1/3 cup sugar
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon margarine (softened)

Preheat the oven to 375 degrees,

Open the can of peaches. Pour the peaches and their juice into the casserole dish. Heat them on the stovetop until they bubble.

Slightly beat the egg. In a mixing bowl, mix the egg, sugar, flour, baking powder, salt and margarine. Drop spoonfuls of this mixture on top of the hot, bubbling peaches.

Use pot holders to carefully remove the casserole dish from the stove. Put the casserole dish in the oven. Bake for 30-40 minutes.

Source: USDA

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