Peaches, Peaches, Peaches

What To Do With 140 lbs. of Free Peaches...

Peach cupcakes with peach cream cheese 

frosting

Prep Time: 40 mins | Cook Time: 20 mins | Makes: 

24 | Difficulty: Medium

Ingredients:

Peach Cake

Ingredients

1 cup (2 sticks) unsalted butter, softened

2 ⅔ cups all-purpose flour

2 ½ teaspoons baking powder

1/2 teaspoon salt

2 cups granulated sugar

3 large eggs

1.75 oz (49 grams) freeze dried peaches, 

pulverized in a mini food processor 3/4 cup low-fat buttermilk 1/2 cup pureed fresh peach

1 teaspoon pure vanilla extract 

Cream Cheese Frosting

Ingredients

1 cup of butter, softened

8 oz of cream cheese, softened

1.75 oz (49grams) freeze dried peaches (Target has Archer Farms brand), pulverized in a mini food processor

1 teaspoon vanilla extract

3-5 cups of confectioners sugar

Directions:

Method

Preheat oven to 350 degrees. Line cupcake tins with liners.Mix together flour, baking powder, and salt. Set 

aside. In a large measuring cup or bowl, mix together buttermilk, peach puree and vanilla extract. Set aside until needed.

Using an electric mixer, beat butter and granulated sugar in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in pulverized peaches.

Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until 

just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to 

make sure I get all the stuff at the bottom.) Scoop batter into cupcake tins.

Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 21 to 

24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place 

hem on a cooling rack.

Frosting

Method

In a large mixing bowl, mix butter until it is softened and uniform. Add cream cheese and beat together until it is uniform. Add vanilla extract and mix. Add pulverized peaches and mix. Add 3 cups of sugar to the mixture and mix. 

Add more sugar if necessary. Mix again until mixture is creamy and spreadable. Add more sugar if necessary, otherwise prepare to frost cake.

I peeled, slices and dried the slices in my fruit dryer.

 The easiest way to peel a peach or even a tomatoe is to dip them in boiling water for several seconds. This loosens the skin and it slips off very easy.

Peach Puree: peeled and blended peaches, used for sauces and for Fruit Leather, added just a little honey for Sweetness.

Peach Puree poured into a dehydrator for  Fruit Leather

Canned Peaches: Peeled and canned in a light simple syrup, then placed in a water bath for 25 min.

The different Fruits of my Labor, Peach BBQ Sauce, Canned Peaches, Peach Fruit Leather, Dried Peaches, Peach Jam, and Frozen for Smoothies.

And who can not make a dessert of some sort with all theses peaches?  This Girl!! A Peach Gallett.

It is very Simple and fast to make.

Peach Galette
Filling:
8        large         Peaches ( Skinned and Sliced )
1 1/2 Cups         Brown Sugar

1/2    Cup           Flour
1        tsp            Cinnamon
1/2     tsp            Ginger
Mix the sugar and spices and flour with peaches in a bowl and set aside.
Pastry Dough:
2 1/4 Cups          Flour
3/4     tsp             Salt
2/3    Cup           Shortening
8-10  TBS           Ice Cold Water
Cut the shortening into the flour and salt with a pastry cutter or your hands.  add the water a little at a time until it stars to come together but is still a little crumbly.  Press together in plastic wrap and refrigerate for 30 minutes.  Take out of fridge and roll out into a circle the add fruit mixture leaving about 2 inches on the out side.  Fold sides up on top of fruit then use an egg wash and brush onto the sides of pastry.  Sprinkle a little sugar on it then bake in a 350 Degree oven for 20 min. until golden brown.