Life is just "Peachy"

September has been"Peach" season at the Brindley/White house since I can remember. Even as a little girl I remeber Mr. Graff backing into the drive way with boxes and boxes full of the most delicious fresh fruit you have ever tasted. He started bringing peaches down from the Orem area to my Grandma Baldwin when my mom was a little girl. Grandma would sell them out of her garage to Beaver folks so that people could bottle and have fruit all year. As my grandma got older my mom offered take over so that we could continue to get wonderful fresh fruit. Peaches have always been a "Mr. Graff" staple and usually pears, but sometimes we would also get cherries, appricots and apples. Yum! What a blessing this has been in my life and the life of my family. Bottling is a dying art especially with younger moms because so many don't know how to do it. I am so thankful that my mom taught us how to do it.

When
the fruit comes each year we eat it straight from the box (fresh is definately the best), but we also bottle it so it lasts all year. Some of my favorite things to bottle are peaches, pears, raspberry peach jam, salsa, and apple pie filling. Yes it is time consuming and messy but SO worth it!

What is a better bed time snack than fresh peaches and cream? We love sliced peaches soaked in evaporated milk. It might sound weird, but that's how my mom made them for us and now my own kids absolutely love this!

Fresh Peach Cream Pie

It is tradition to make at least one "Fresh Peach Cream Pie" each year. This recipe is so delicious. I made 2 today to go with dinner for my family and Sundee's family. We take turns cooking for each other. We each cook twice a week. Our families get yummy dinners 4 times per week and we only make the mess twice. I got the idea from my friend Julie and it is such a life saver.

Okay so here is the recipe.........

Fresh Peach Cream Pie

Peach Filling:

2 heaping cups of fresh sliced peaches
1/4 cup sugar
1 T. Lemon juice
3 T. corn starch

2 T. butter

1/4 tsp. almond extract

pinch of salt

Cream Mixture:

1 8oz. pkg. cream cheese

1 tsp. vanilla

1 Cup powdered sugar

2 cups whipping cream (sweetend and whipped)

- Sprinkle the peaches with lemon juice and sugar. Let stand for one hour. Drain peaches and reserve the juice. There should be one C. of juice. If there is not enough to make one cup, add orange or lemon juice. Add the cornstarch to the juice and cook until it thickens. Add more sugar if it is not sweet enough. Cook until thickened and then cool a little and add peaches, butter, extract and salt. Cool completely.

-Whip the cream cheese, vanilla and powdered sugar. Fold in whipped cream. Spread on bottom of a baked pie shell. Pour peach filling over the top. Refrigerate. Dollot with whipped cream for garnish to serve if desired.

Other peach favorites:

-Peach jello: with fresh sliced peaches inside, topped with whipped cream.

-Frozen peaches: peel and slice. Place in ziplock and freeze. Yummy in smoothies, peach coladas, also icy with canned milk on top and fresh peach cobbler.

-Dried peaches: peel, slice and place on fruit dehydrator. Peach fruit leather is also really good.