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Chilled Peach Pie Cookies-Hannah Monson (Brittney’s Friend)

Ingredients:

Oatmeal cookie base:

  • 1 cup butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 Tablespoon plain greek yogurt
  • 2 eggs
  • 1 Tablespoon vanilla
  • 3 1/2 cups flour
  • 1 1/2 cup rolled oats
  • 1 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon baking powder

Peach Frosting:

  • 1/2 cup butter, room temp
  • 4 cups powdered sugar
  • 1 Tablespoon plain greek yogurt
  • 1 teaspoon vanilla
  • 1-2 teaspoon peach juice
  • pinch of salt

For the topping:

  • 2 fresh peaches (or 1 can) thinly sliced and cinnamon

Directions for Cookies:

Preheat oven to 325. Add 1 cup butter, 1 cup white sugar, 1 cup brown sugar to a bowl. Cream for 2-3 minutes. Add 1 Tablespoon plain greek yogurt, 2 eggs, 1 Tablespoon vanilla and mix well until combined. Add 3 1/2 cups flour, 1 1/2 cup rolled oats, 1 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/4 teaspoon baking powder. Mix until just combined.

Using a large (1/4 cup) cookie scoop, scoop onto lined sheet. Press flat before baking (dough doesn’t spread much). Bake at 325 for 10-13 minutes. Cookies will look a little doughy when you take them out-this is perfect. Let them cool for 5 minutes, then put in fridge to finish cooling.

Directions for Frosting:

Add 1/2 cup room temp butter to a bowl, beat until smooth for 3-4 minutes. Add 4 cups powdered sugar, 1 Tablespoon plain greek yogurt, 1 teaspoon vanilla, a pinch of salt, and 1-2 teaspoon peach juice, to your taste. Fresh peach juice is best. Frosting should be smooth and easy to spread. Frost cookies and top with a few thin slices of peach. Dust with cinnamon. Let chill for 30 minutes before serving. They are best cold!

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Peach Pie (This recipe is from Grandpa Carl Morgenegg’s Aunt Esther Morgenegg, she was Great Grandpa Edgar Morgenegg’s brother Arthur’s wife)

This recipe makes one 9″ pie, you can double to make two pies or one 10″ pie

Combine

  • 2 cups pineapple juice
  • 2/3 cup sugar
  • pinch salt
  • 5 level TBS cornstarch mixed with a little juice

Cook until thick. Pour enough into a baked pie shell to just cover the bottom. Slice peaches into the shell over the juice until pie is nice and full. Cover with rest of filling. Cool. Cover with fresh whipped cream. Chill and serve.

Grandma Lee Morgenegg says this is absolutely delicious.

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Peachy Keen French Toast

  • 1 small package (3 ounce) vanilla instant pudding
  • 1 cup finely chopped fresh or canned peaches
  • 1/8 tsp nutmeg
  • 1/8 tsp cinnamon
  • 5 eggs, beaten
  • 12 slices of wheat of whole grain bread

Prepare pudding according to package directions. Fold in chopped peaches, nutmeg, and cinnamon. Add eggs and mix well. Dip bread slices into mixture. Cook on well greased skillet over medium heat, turning frequently so toast doesn’t scorch.

Peach Syrup

  • 1 1/2 cups sugar
  • 1/2 cup water
  • 3 cups pureed fresh or canned peaches
  • 1 Tbs lemon juice
  • 1/3 of recipe if you don’t want a ton of syrup
  • 1/3 cup and 3 TBS sugar
  • 3 TBS water
  • 1 cup pureed fresh or canned peaches
  • 1 tsp. lemon juice

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

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Fresh Peach Pie

8-inch pie

  • Pastry for 8-inch pie top and bottom crust
  • 4 cups peeled and sliced fresh peaches (about 7 medium)
  • 2/3 cup sugar (or less depending on how sweet the peaches are)
  • 3 Tablespoons flour
  • 1/4 teaspoon cinnamon (I don’t use this)

9-inch pie

  • Pastry for 9-inch pie top and bottom crust
  • 5 cups peeled and sliced fresh peaches (about 9 medium)
  • 1 cup sugar (or less depending on how sweet the peaches are)
  • 1/4 cup flour
  • 1/4 teaspoon cinnamon (I don’t use this)

Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour, and cinnamon; stir in peaches. Turn into pastry lined pie plate. Cover with top crust. Cut slits for steam to escape; seal edges. Cover edges with 2-3 inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.

Bake until crust is brown and juice begins to bubble through slits in crust, 35-45 minutes.

Tip: When baking pies bake close to the bottom of the oven. This will get the bottom crust to bake so it isn’t as soggy. If you are worried it will start to spill over and you will need to put a pan under it place the pie on the upper rack, but move it close to the bottom. Don’t put the pan under until you need to.

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Peach Cobbler

  • 1/2 cup sugar (You can do less if your peaches are really sweet)
  • 1 Tablespoon cornstarch
  • 1/4 teaspoon ground cinnamon (I don’t add this because I prefer to taste the peaches more)
  • 4 cups sliced peaches (about 6 medium)
  • 3 Tablespoons shortening
  • 1 cup flour
  • 1 Tablespoon sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk

Heat oven to 400 degrees. Mix 1/2 cup sugar, the cornstarch, and cinnamon in a 2-quart saucepan. Stir in peaches. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole dish; keep peach mixture hot in oven.

Cut shortening into flour, 1 Tablespoon sugar, the baking powder, and salt until mixture resembles fine crumbles. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture.

Bake until topping is golden brown, 25-30 minutes. Serve warm.

You can also serve with Vanilla Sauce. The recipe is also on the blog.

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Mock Peach Jam

5 Cups peeled, seeded, chopped zucchini

1 Cup crushed pineapple

½ Cup lemon juice

6 oz peach flavored jello

5 Cups sugar

 

Peel and deseed large zucchini.  Cut into small chunks.

 

Bring zucchini to a boil and hold for 15 minutes.  Add gelatin and boil for 10 minutes.  Add sugar and boil for another 10 minutes.  Put in hot bottles, seal, and let cool.