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Many of our fruits have a definite aroma, which brings me to fresh peaches. I like the Colorado variety as I think they are juicier and have a sweeter flavor than other varieties. Last week I bought a crate of Colorados but they weren’t quite ripe enough to eat. Now they are ripe  and guess what I had for breakfast today. Yup! A bowl of cereal with slices of fresh peaches over the top! I’m not a jam or jelly maker but one of my sisters is. She has won scads of blue ribbons from the Minnesota State Fair for her jam entries. The license plate on her car reads “Jam Lady.”  She makes a variety of jams and jellies so we exchange peach jam for my triple berry jam. As she would say, “Such a deal!”
And so it’s peach recipes today.

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PEACH CRISP
1 c. flour
1/2 c. white sugar
1/2 c. light brown sugar, firmly packed
1/4 t. nutmeg
1/4 t. salt
1/2 t. cinnamon
1/2 c. firm butter or margarine
4 c. sliced fresh peaches, skin removed (about 8 medium peaches)
Grated rind, plus juice of half a medium lemon
2 T. water

In a medium bowl, combine first six ingredients, cutting in butter until coarse crumbs are made. Put peach slices in a bowl. Combine  lemon juice, rind and water. Pour over peaches, mixing lightly. Turn into a greased or sprayed 9” baking dish. Cover with crumb mixture, patting down so crumbs stick to the fruit.  Cover lightly with foil. Bake at 350 degrees for 15 minutes. Uncover and bake additional  30 minutes. Cool on wire rack. Serve with whipped cream or ice cream if you wish.  Makes 6 servings.

This recipe uses canned peach pie filling. I cut the peaches in half if they are large slices.

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QUICK PEACH SALAD
1-21 oz. can peach pie filling
3 firm bananas, sliced in 1/2-inch pieces
2 c. halved strawberries
1 c. small greed grapes
Fresh mint leaves, optional

Combine all ingredients, except pie filling, in a large bowl. Gently fold in pie filling. Refrigerate 30 – 40 minutes. Transfer to a pretty bowl. Garnish with mint leaves if you wish. Makes 6-8 servings.

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PEACH COFFEE CAKE
Batter:
1/2 c. sugar
1 egg, slightly beaten
1/3 c. butter or margarine, melted
3/4 c. milk
2 c. flour
1 T. baking powder
1/2 t. salt
2 large fresh peaches, peeled and sliced about 1/2 –inch thick, or 1-15 oz. can sliced peaches, well drained.

Topping:
1/2 c. packed brown sugar
1/4 c. flour
1 t. cinnamon
2 T. firm butter or margarine

For topping: Combine all ingredients, cutting butter into mixture until crumbly; set aside.     
                                                                                              
For batter: Combine sugar and egg in large bowl until well mixed; stir in butter and milk.  In another bowl, combine flour, baking powder and salt; stir into sugar mixture. Spread batter in a greased or sprayed 9-inch baking pan.

Sprinkle 3/4 c. topping mixture over batter mixture. Arrange peach slices over top; sprinkle with remaining topping mixture.

Bake at 400 degrees for 30 minutes.  Makes 9 servings.

Thought for the Day: Thank you to all who supported me and my family with cards, words of encouragement and meals. It it is greatly appreciated. It has been a most difficult time in our lives, but we are at peace knowing that Bud no longer has to struggle with his health issues…he is at peace. Thank you again.

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