Peach Strawberry Food

STRAWBERRY & PEACH JAM

Steps:

• Wash and mash strawberries.
• Slice, pit, and dice peaches. Next, mash peaches.
• Place fruit in large pan on medium heat.
• Cook until it boils, stirring a few times. Reduce heat and cook for 30 minutes.
• In separate bowl, combine sugar and pectin and stir together.
• Add sugar/pectin mixture into fruit and stir. Add lemon juice.
• Boil (high boil) for 5 minutes.
• Remove from heat and fill jars to 1/4" of top. Recipe makes approximately 12 8oz. jars.
• Wipe rims clean and screw on 2-piece lids.
• Submerge sealed jars into hot water bath at 200 degrees or boiling water for 10 minutes. Lids will "pop" once removed from hot water bath and you know they are sealed. Let cool on counter.

PEACH AND STRAWBERRY SODA

Steps:

• In a small saucepan, bring the water and sugar to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, 2 to 3 minutes. Set aside to cool for 20 minutes.
• In a blender, combine the cooled syrup, peaches, strawberries, lemon juice, and lemon zest. Blend until smooth. Add the sparkling water and pour into an ice-filled pitcher.

JUICY PEACH & STRAWBERRY CRUMB PIE

Steps:

• Preheat oven to 375°. Unroll pie crust into a 9-in. pie plate; flute edge. In a large bowl, combine peaches, strawberries and lemon juice. In a small bowl, mix sugar, cornstarch and basil. Add to fruit and toss gently to coat. Transfer to crust., In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place pie on a foil-lined baking pan., Bake on a lower oven rack until topping is golden brown and filling is bubbly, 45-55 minutes. Cool on a wire rack.

PEACH STRAWBERRY PIE

Steps:

• In a large bowl, beat the cream cheese, sugar and milk until smooth. Spread over the bottom and up the sides of the crust. , Cut peach slices in half if desired. Arrange over cream cheese. Combine strawberries and glaze; spoon over peaches. Refrigerate for up to 4 hours before serving.

PEACH-STRAWBERRY COBBLER WITH BUTTERY LEMON CRUST

Steps:

• Make fruit:
• Preheat oven to 375°F.
• Butter 8-inch square baking dish. Mix all ingredients in large bowl. Let stand until sugar dissolves, stirring occasionally, about 5 minutes. Transfer to prepared dish.
• Make topping:
• Mix flour, baking powder and salt in small bowl. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in egg yolk, lemon peel and vanilla. Add flour mixture; mix just until moist dough forms. Spoon dough atop fruit, spacing evenly. Bake until juices bubble thickly and topping is golden, about 55 minutes. Cool slightly and serve with ice cream.

PEACH STRAWBERRY

Steps:

• Blend 10 to 15 seconds and serve.

PEACH STRAWBERRY SMOOTHIE

Steps:

• Combine all ingredients in a blender and blend until smooth.
• Add honey or ice cubes if desired for sweeter or thicker smoothie.

STRAWBERRY PEACH JAM

Steps:

• Wash and hull the strawberries, then cut each in quarters.
• Wash peaches. To peel, dunk them into boiling water, leave for 30 seconds to one minute, then immediately plunge into ice water.
• When peaches are cool enough to handle, remove the skin.
• Cut peaches in half and remove pit, then slice the fruit.
• Place the strawberries and peaches into a large pot.
• Stir in the lemon juice.
• Heat the fruit over medium heat until it begins to soften (about 10 minutes).
• Mash the softened fruit and add the sugars. (if using cinn stick, add now).
• Bring the mixture to a boil and let it continue to cook until thick (about 25-30 minutes) or until it reaches 221F on a candy thermometer.
• Watch your jam carefully to prevent scorching, stirring often.
• If you're worried or think you can smell the mixture starting to burn, turn the heat down and cook slowly until the jam tests done.
• Testing can be done by dipping a spoonful of the hot jam onto a china or glass plate that has been kept in the freezer.
• Give the jam on the plate a moment or so to cool and then see if it's gelling to your satisfaction.
• When the jam is ready, stir in the cinnamon and remove the pot from the heat.
• Let sit for 5 minutes, then skim off all the foam.
• Ladle the jam into hot sterilized jars, leaving 1/2 inch headroom.
• Wipe the rims clean, place lids and adjust the rings fingertip tight.
• Process in a hot water bath for 5 minutes.
• Cool completely, check seals and label.
• Store in a cool, dry, dark place for up to 1 year.

PEACH-STRAWBERRY SHAKE

Steps:

• Peel, pit, and slice peaches. In a blender, combinepeaches and strawberries, milk, milk powder, and 1 to 2 teaspoons sugar (depending on sweetness of fruit).
• Add ice cubes. Blend on high speed until smooth. Pour into two tall glasses, and serve immediately.

STRAWBERRY-PEACH CRISP

Steps:

• Preheat oven to 350°F.
• Mix the strawberries, peaches, lemon juice, white sugar, first whole-wheat flour, first cinnamon, and nutmeg in an 8 inch square baking dish.
• Make the topping by tossing together the remaining whole-wheat flour, brown sugar, oats, butter, and cinnamon.
• Sprinkle the topping mixture over the strawberry peach filling.
• Bake 35 minutes or until the topping is golden brown and crisp.
• Serve with ice cream or whipped cream.6-.

STRAWBERRY AND PEACH SANGRIA

Steps:

• Mix white wine, Essensia, strawberries, peach liqueur, peaches, orange slices, lemon slices, and strawberry syrup in large pitcher, smashing citrus slices slightly. Let stand at room temperature at least 2 hours or chill up to 4 hours. Serve sangria over ice.

PEACH, STRAWBERRY, BLUEBERRY CRISP

Steps:

• Heat oven to 375°.
• Coat four 4-oz ramekins with cooking spray. Combine berries, peaches, juice and vanilla in a bowl and mix well.
• In a separate bowl, combine remaining ingredients with hands until moist and crumbly.
• Spoon fruit mixture into ramekins; scatter crumb mixture evenly over the top of each.
• Bake 15 to 20 minutes or until fruit bubbles and top is golden brown.