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It's recipes to do with wonderfully aromatic fruit...peaches. I won't do much talking as I have lots of good recipes for you. But, an old-time peach grower farmers' market in South Carolina told a customer, "Sniff, don't pinch or press. The blush don't matter and the rosiness, that's jest Maybelline. The shape don't count, it's just a feelin' you get when you look and take a whiff of the perfume, and make your mind up to take a chance. I took that chance, because you never know, of buying just two to see if they were as good as they smelled. Needless to say, I went back and bought a dozen or more. Besides, they were on sale.

And so, it's peach recipes.

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EASY PEACH CREAM PIE

1-9 inch unbaked pie shell

2 eggs

1 c. sugar

1/4 c. flour

Dash salt

1 c. heavy cream (whipping cream)

1 t. vanilla

Put peaches in pie shell. In a bowl, beat eggs slightly; blend in sugar, flour and salt. Stir in cream and vanilla; blend well. Pour over peaches. Bake at 375 degrees for 40-50 minutes or until center shakes slightly when moved. (To prevent crust edges from becoming too brown, cover edges with foil, if you wish.) I use the round metal 9-inch thing that covers the edge of the pie crust. Works like a charm. Serve warm, or for a firmer pie, chill before serving.

Makes 6-8 servings.

Top with a dollop of whipped topping, or ice cream. I like it with the latter!

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After you're done making peach preserves (or buy a jar at the store) use some of it in this recipe.

PEACHY PORK

1 lb. pork tenderloin, cut into 1/4-inch slices. (I use the 12-inch Hormel pork tenderloin)

1-2 t. olive, canola or veggie oil

3-4 cloves garlic, minced (use fresh, not powdered garlic or garlic salt)

1-16 oz. jar salsa

1/4 c. peach preserves

White or brown hot cooked rice

In a large skillet, saute pork in oil for 4 minutes. Add garlic; cook and stir 1 minute longer. Stir in salsa and preserves; bring to a boil. Reduce heat and simmer for 2 minutes or until meat is no longer pink. Serve over rice.

Makes 3-4 servings. If you like, double the recipe for additional servings or freeze half of it for another meal.

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PEACH AND BLUEBERRY COBBLER

2 T. each, white sugar and brown sugar

1 T. cornstarch

1/2 c. water

1 T. lemon juice

2 c. peeled, sliced fresh peaches

1 c. fresh blueberries

Topping:

1 c. flour

1/4 c. sugar

1-1/2 t. baking powder

1/2 t. salt

1/2 c. milk

1/4 c. butter or margarine, softened

In a saucepan, combine first 5 ingredients. Bring to a boil, stirring until thick. Add fruit and pour into a 2 qt. baking dish. For topping, combine first 4 ingredients in a mixing bowl. Stir in milk and butter; mix well. Spread over fruit mixture and bake at 375 degrees for 45 minutes or until topping is golden brown and tests done. Serve warm in sauce dish or sherbet cups. Again top with whipped topping, etc.

Makes about 6 servings.

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FREEZE-AHEAD PEACH

PIE FILLING

4 qts. peeled, sliced fresh peaches

3-1/2 c. sugar

3/4 c. quick cooking tapioca

3/4 t. salt

3 T. lemon juice

Pie crust for bottom and top of pie shell.

In a large mixing bowl, combine all ingredients; let stand for 15 minutes. Line 4-9-inch pie pans with foil. Add fruit mixture and level. Put in freezer until frozen solid. When frozen, put another piece of foil over, covering completely and tighten edges to prevent freezer burn. Remove from pans and stack in freezer until ready to use. To bake, remove frozen peaches from the foil and place in unbaked pie shell. Cover with top crust and seal. Brush with melted butter or margarine and edges of crust with foil (or do as I do with the metal ring thing.) Bake at 400 degrees for 50 minutes. Remove foil and continue to bake 15-20 minutes or until bubbly and golden brown.

Makes 4 pies.

Note: You could also divide the mixture into 4 containers, freeze, thaw and quickly turn into uncooked pieshell. Bake at 400 degrees for 30 minutes, remove foil, and continue to bake 10-15 minutes or until bubbly and golden brown.

TFD: If a window of opportunity appears, don't pull down the shade.

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