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Pork Chops with Peach Teriyaki Glaze

Pork Chops with Peach Teriyaki Glaze
 
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This recipe is from my mother. Dan likes it a lot and requested her recipe - I hope you like it too!
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Ingredients
  • ¼ c soy sauce
  • 6 T light brown sugar
  • 3 T rice wine vinegar
  • ¼ t ground ginger
  • 2 t fresh garlic, minced
  • 2 T onion, finely minced
  • 1 T cornstarch, dissolved in 1 T water
  • 2-4 fresh peaches, halved - or 15 oz. canned peaches, drained
  • 1 T sliced almonds
  • 1 T fresh basil leaves, chopped
  • salt and pepper to taste
  • 4 center cut pork chops, weighing 8-10 oz each
  • 2 T soy sauce
  • 1½ t dry mustard
  • 2 T canola oil
Instructions
  1. Heat soy sauce, brown sugar, rice wine vinegar, and ginger in a 1 quart saucepan over medium heat.
  2. Add the garlic and onion, simmer gently for 3-4 minutes.
  3. Stir in the cornstarch, lower the heat and whisk until the teriyaki glaze has thickened, about 20 seconds.
  4. Carefully stir in the peaches with a rubber spatula, covering completely in glaze.
  5. Gently simmer for another minute to warm the peaches.
  6. Whisk 2 T soy sauce into the dry mustard in a stainless steel bowl.
  7. Toss the pork chops in this mixture and drain well.
  8. Heat the canola oil in a large skillet over medium heat and sauté the pork chops for 8-10 minutes on each side. (The pork may also be grilled or baked.)
  9. Remove from skillet, season with salt and pepper, and allow to rest for 3 minutes.
  10. Place the pork chops onto 4 warmed plates and top with the peach teriyaki sauce.
  11. Garnish with sliced almonds and basil.

 

Homemade Peach Ice Cream

Homemade Peach Ice Cream
 
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If you have an ice cream freezer, this recipe is sure to please! This is for a 4 quart freezer. Adjust recipe if you have a different size.
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Ingredients
  • 4 c milk
  • 2 cans evaporated milk
  • 4 large eggs
  • 1¾ c sugar
  • ½ t salt
  • 3 T vanilla
  • 1 pound peaches, crushed, with extra sugar on top (we actually go a little heavier on the peaches)
Instructions
  1. Cook milk, eggs, sugar, and salt until thick. (I do this in a glass bowl in the microwave stirring frequently - depending on your microwave it will probably take about 10-20 minutes on high.)
  2. Cool and refrigerate overnight (or at least a few hours).
  3. In blender, mix the cooked milk mixture with the peaches.
  4. Pour into inner freezer chamber and add the evaporated milk and the vanilla.
  5. Put freezer chamber in the ice cream bucket and layer crushed ice and rock salt and freeze according to your freezer's directions.
  6. To make strawberry ice cream, substitute 1 qt mashed berries sprinkled with sugar.

 

Peach Pie

Peach Pie
 
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This recipe (along with a slice of this delicious pie!) was given to me by Wesley Shoemaker. Thanks Wesley - it was great!
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Ingredients
  • 3 c peeled and sliced peaches
  • ¾ c sugar
  • ¼ c flour
  • ¼ t nutmeg
  • ¼ t salt
  • 1 c light cream
  • unbaked pie crust
Instructions
  1. Mix sugar, flour, nutmeg and salt.
  2. Pour over sliced peaches and toss to coat.
  3. Pour into an unbaked pie crust.
  4. Pour the light cream over the top, do not stir.
  5. Bake at 400 degrees for 45 minutes.

 

Yummy Peaches in the Crock Pot

Yummy Peaches in the Crock Pot
 
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Ingredients
  • ⅓ c buttermilk baking mix
  • ⅔ c quick oats
  • ½ c brown sugar
  • 1 t cinnamon
  • 4 c sliced peaches (canned or fresh)
  • ½ c peach juice, or water
Instructions
  1. Mix together baking mix, oats, brown sugar, and cinnamon in greased crock pot.
  2. Stir in peaches and peach juice.
  3. Cook on low for at least 5 hours. (If you like a drier cobbler, remove lid for last 15-30 minutes of cooking.)
  4. Serve with ice cream.

 

Muffins

Muffins
 
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This recipe comes from Seasons Pequignot. You can use any fruit, but her favorites are blueberries or peaches.
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Ingredients
  • 2 c Bisquick
  • 3 T sugar
  • ¾ c milk
  • 1 egg
  • 2 T butter, melted
  • ⅔ c fruit (blueberries, raspberries, apricots, peaches, raisins, dates, etc.)
Instructions
  1. Preheat oven to 400 degrees.
  2. Grease muffin pan.
  3. Combine all ingredients and stir well. Batter will be slightly lumpy.
  4. Fill muffin cups ⅔ full and bake for 15-20 minutes. Makes 12 muffins.

 

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