ORANGE SPICED PEACHES

1/4 cup of pure cane sugar
1/4 cup of light brown sugar
1/4 cup of un-salted sweet butter
1/4 cup of orange marmalade
1/2 tsp of cinnamon
1/2 tsp of ginger
1/8 tsp of nutmeg
1/8 tsp of powdered cloves
1/2 cup of chopped walnuts or pecans
1 1 lb. 12 oz. can of peaches, drained or 3 1/2 cups of sliced fresh peaches

In a skillet, combine first 8 ingredients sugars, butter, orange marmalade , spices and cook syrup at a low bubble for about 2 to 3 minutes or until the sugar is totally dissolved.

Combine in the nuts and cook for 1 minute more.
Place drained peaches in one layer, close together, in an 8 inch shallow baker.

Pour syrup and nuts evenly over the fruit. Refrigerate until ready to serve. This recipe can be assembling the day before.

20 minutes before serving, heat in 350 degree oven until heated through. Serve warm, not hot.

I serve this over the top of Angel food cake.

BAKED SPICED FRUIT

1 17 oz can apricot halves
1 16 oz can peach halves
1 16 oz. can pear halves
1 15 1/4 oz. can pineapple chunks
1 cup of orange marmalade
1/3 cup of light brown sugar, packed
1 tbsp of lemon juice
1 (3 inch) stick cinnamon
4 whole cloves
1/2 tsp of ginger
1/8 tsp. mace
Dash of salt

Drain fruits, reserving syrup.

Cut apricot, peach, and pear halves into halves. Combine fruit in a buttered 8 x 12 inch baking dish.

Combine orange marmalade, and remaining ingredients in saucepan; bring to a boil. Reduce heat and simmer 2 minutes. Pour over fruit.

Bake at 350 degrees for 30 minutes; cool.

Cover and chill 8 hours.

Remove cinnamon stick and cloves before serving. Serve hot or cold.

KAHLUA SPICED PEACHES


2 cans 29 oz. each of cling peach halves
1/3 cup of Kahlua
1/4 cup of peach schnapps
1/3 cup of brown sugar (packed)
1/4 cup of tarragon white wine vinegar
2 sticks cinnamon
3 thin 4 inch strips each orange and lemon peel

Drain 1 1/2 cups syrup from peaches into saucepan. Combine in the Kahlua, schnapps, sugar, vinegar, cinnamon and peels. Simmer 5 minutes.

Pour over drained peaches. Cool. Refrigerate.

EASY PEACH SPICE CAKE

2 1/4 cups of cake flour
1 1/4 cup of pure cane sugar
1 tsp sea salt
1 tsp grated orange peel
1/2 c un-salted sweet butter
1/4 cup of water
1 1/2 tsp of baking soda
1 tbsp of grounded cinnamon
1 tsp of ground ginger
1/2 cup of peach or apricot preserves
1/2 cup of orange juice
3 eggs
1/2 cup of chopped nuts

FROSTING:

1 3/4 cup of powdered sugar
1/3 cup of peach or apricot preserves
1/3 cup of un-salted sweet butter, softened

Preheat oven to 350 degrees.

Use butter, to grease and flour 13 x 9 inch pan.

Lightly spoon flour into measuring cup; level off. In large bowl, blend flour, sugar, soda, salt, cinnamon, ginger, and orange peels. Combine in the butter, blend 1 minute at low speed.

Blend in preserves, orange juice, water and eggs; beat 2 minutes at medium speed. Stir in nuts. Pour into prepared pan.

Bake 30 to 40 minutes or until toothpick inserted in center comes out clean.

In medium bowl, blend frosting ingredients. Beat until light and fluffy. Spread over cooled cake.

I hope this enough peaches recipes for you dear lady, if you want more I do in fact have more.

Smoked turkey and cream cheese sandwich on bagels.

1 pd of smoked turkey
a tub of cream cheese
a bag of bagels


Bagels do not need to be heated or toasted, split bagels in half spread on cream cheese and than add some slices of smoked turkey, now with this sammich you can add tomatoe, lettuce, bacon, alfalfa sprouts, mix the condiments together depending on personal preference, my favorite of all is slathering on cranberry sauce over the cream cheese, no lettuce but with tomatoe and bacon, with a side of taters and gravy with this sammich, YUMMY!!!!

Nice Christine I will have to try that eating more cold food right now.

CHIMICHURRI MARINADE

1 cup of extra virgin olive oil
2 tbsp of chopped thyme
2 tbsp of chopped oregano
2 tbsp of chopped flat-leaf parsley
2 tbsp of fresh chopped cilantro
1 tbsp of chopped rosemary
1 chipotle chili in adobo sauce, chopped
1 tbsp of smoked paprika
3 cloves garlic chopped
3 tbsp of red wine vinegar
1/2 tsp of sea salt
freshly ground black pepper

Heat the olive oil in a medium-sized saucepan until hot. Remove from the heat and set aside. Combine in the remaining ingredients.

Pour half the sauce into a blender or food processer, pulse four to five times, repeat with the other half of the sauce. Use care in the use of the blender or food processor to avoid burns.

Combine in a large mixing bowl. Leave the sauce mixture at room temperature to cool and infuse for 1 hour.

This marinade can be used for flat iron steaks, t-bones, porterhouse, strip steaks. Use half the chimichurri sauce in a sealable plastic bag; combine the steak marinade for three to four hours.

In a hot grilling pan or a hot coal grill, cook till desired way you like your steak. You can heat the other half of the sauce with a pat of butter to cover steak.

SIRLOIN WITH PEPPER WINE SAUCE

2 1/2 inch thick sirloin around six to seven pounds
1 white onion, sliced thin
1 lb. mushrooms, sliced
1 red bell pepper sliced in rings
1 yellow bell pepper sliced in rings
1 orange bell pepper sliced in rings
1 clove of garlic, minced
1 bottle chili sauce
6 oz. beef broth
6 oz. dry red wine

Sear the steak seasoned with salt and pepper, in a hot oiled pan on both sides.

Put the seared steak; in a roasting pan, spread garlic over, then mushrooms and onions.

Mix wine, chili sauce and stock. Spoon the sauce over the steak. Arrange the bell peppers on top of the steak. Cover with foil.

Bake 1 hour at 425 degrees. Slice on angle across grain, serve with wine sauce.

Is that the recipe you sent me once?If so its delicious!!

No it is a different one, give it a try dear lady I think if you liked the other one you will like this one.

ok...But that was beef stew one was really good too.

Thank you Betty, I do like full favor beef with peppers.

The only problem I had ,was I think I put the peppers in too early cause they got real mushy.Do you do it closer to the end?I did mine in the crock pot.

You can use half the peppers from the start then combine the other half about 30 minutes before done. It will add to the textures.

GRILLED FRUIT SALSA

1 whole fresh prepared pineapple, cut into rings
4 whole apricots sliced in half remove seed and pressed flat
3 mangos sliced from top to bottom 1/4 inch thick
2 peaches cut in half remove seed press flat
Soft butter
2 tsp of Jalapenos minced
1/2 tsp of minced Garlic
1/2 cup of plum tomatoes, diced
1/2 tsp of sea salt
3 tsp of clove honey
1 tbsp of lime juice
1 tbsp of cilantro, chopped
1 1/2 teaspoons Olive Oil

Brush butter lightly on the fruit. Set aside till all fruit is buttered.

Grill the buttered fruit on the grill till caramelized and golden, about 3 minutes per side. Watch fruit, do not burn

Dice the grilled fruit place in a glass bowl.

Combine the diced fruit with, jalapenos, garlic, tomatoes, and salt and mix well.

Combine in the honey, lime juice, cilantro and olive oil and stir until combined.

This salsa works great as a dip or served as a relish over fish and chicken.

This one is for you Christine. From a friend.


CHOCOLATE PANCAKES

2 cups 0f sifted flour
3 tsp of baking powder
1/2 tsp of sea salt
1 cup sugar
1 cup of warm milk
4 tsp of butter, melted
2 eggs separate
4-6 tsp of Swiss cocoa
1 12 oz. chocolate bar shaved in a 1/4 cup

Separate the egg yolks from the egg whites.

Combine dry ingredients. Combine in the remaining ingredients and stir only until mixed. Beat the whites until they hold stiff peaks and fold gently into the batter.

Preheat a non-stick skillet until sizzling hot. A drop of water will "dance" on the surface. Brush lightly with oil or butter.

Pour pancake batter onto hot skillet; top the batter with a sprinkling of shave chocolate.

Flip once when bubbles begin to form along edges.

When lightly browned on both sides, remove pancake using a spatula and stack with pats of butter between each pancake.

Keep warm in oven until ready to serve.

For the chocolate pancakes.


PANCAKE ICING

1/2 cup butter, melted
1 1/2 cups powdered sugar
2 tbsp of sweeten condensed milk
2 tsp of Swiss cocoa powder
2 tsp of vanilla

Mix well. Pour over hot pancakes just before serving.

Here is another recipe from a friend.



BUTTERMILK CHOCOLATE CHIP PANCAKES

1 cup of buttermilk
2 tbsp of melted butter
1 egg beaten
1 1/4 cup of sifted white flour
1 tsp baking soda
1/2 tsp of baking powder
2 tbsp of pure can sugar
1 tbsp of vanilla
1/4 cup of mashed bananas
1/3 cup of semi-sweet chocolate chips
1/4 tsp sea salt

Whisk the buttermilk, melted butter and egg together.

Mix the dry ingredients thoroughly in a separate bowl.

Combine in the dry ingredients to the liquid, stirring to moisten.

Fold in the mashed bananas, stir in chocolate chips. Use more buttermilk if needed to thin mixture.

Pour or spoon on a hot skillet which has been lightly greased.

Cook until bubbles appear, then turn over.

Serve pancakes immediately, topped with a spoonful of butter.

The chocolate pancakes and the icing sounds great I will try that sounds soooo yummy and I am going to try the buttermilk chocolate chip pancakes, I remember when I was a kid, my Dad would take me out for Saturday morning breckfast to this restaurant that would serve chocolate chip buttermilk pancakes, and the toppings would be chocolate syrup and coconut flakes and vanilla ice cream in the middle of the pancakes, talk about sweetness, yummy!! Thank you for sharing these recipes, oh that reminds me could you post a recipe for blueberry pancakes please Jeff.