Buttermilk Peach Slush Food

BUTTERMILK PEACH SLUSH

Steps:

• In a blender, combine all ingredients. Cover and process until smooth. Pour into glasses; serve immediately.

PEACH BUTTERMILK SOUP

Steps:

• Bring a large pot of water to a boil. Fill a large bowl with ice water. Drop the peaches into the boiling water, blanch for 20 seconds, then transfer to the ice water. Peel, cut in half, remove the pits, and set 2 large or 3 small peaches aside.
• Place the remaining peaches in a blender with the honey, lemon juice and 1 cup of the buttermilk (you will probably have to work in batches) and blend until smooth. Transfer to a bowl and whisk in the remaining buttermilk, the almond or vanilla extract, and the spices. Taste and adjust seasonings.
• Slice or dice the peaches you set aside and stir into the soup. Cover and refrigerate for one hour or longer. Ladle into bowls and garnish each serving with slivered almonds.

BUTTERMILK DOUGH FOR FRIED FRUIT PIES

Steps:

• Pulse flour, lard, sugar, and salt in a food processor until you have flour-covered pea-sized pieces, about 15 quick pulses. Add buttermilk all at once and process until the wet dough almost comes together.
• Generously flour work surface and scrape dough out onto it. Turn dough over to coat. Gather and fold dough over on itself a couple of times, then pat into a soft 4x6-inch block.
• Crisscross 2 long pieces of plastic wrap to form an X and lightly dust with flour. Place dough in the center and wrap tightly. Smooth wrapped surface with rolling pin; flip and repeat. Chill at least 4 hours or preferably overnight, or slip into a zip-top plastic freezer bag and freeze up to 3 months. Thaw overnight in the fridge before using.

PEACH COBBLER

Steps:

• Preheat the oven to 425 degrees F.
• Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes.
• Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.
• Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream.

PEACH BREAKFAST SLUSH

Steps:

• In a blender, combine the peaches, orange juice concentrate and nectar; cover and process until smooth. , Pour into a freezer container; cover and freeze until firm. To serve, scoop 2/3 cup frozen mixture into a glass; add 1/3 cup soda.

FRESH PEACH LUSH

Steps:

• Mix first four ingredients together and spread in 13 x 9 pan; bake at 350 degrees for 15 minutes; cool completely.
• Mix together cream cheese, cool whip, powdered sugar, vanilla and cinnamon and spread over cooled crust.
• Combine cornstarch and sugar; add to peaches in a medium saucepan.
• Cook over medium heat for about five
• minutes or until thick then remove from heat and add flavoring.
• Cool completely and spread over second layer then top with extra whipped cream or cool whip.

FAVORITE PEACH SLUSH

Steps:

• Wash and coarsely chop peaches, set aside.
• Stir together remaining ingredients in 5 quart pail until mixed.
• Stir in chopped peaches.
• Put lid on pail and freeze at least 24 hours.
• Check about half way through freezing time and stir to distribute peaches in the mixture.
• To serve.
• Remove from freezer and let set about 30 minutes to an hour.
• Scoop out of pail with ice cream scoop and fill glass about 2/3 full with slush mixture.
• Top with 7-up or Squirt -- do not use Sprite as it gives it an "off" taste.
• Enjoy!