4 cups mayhaw or plum juice or juice and pulp 1 box fruit pectin About 18 - 20 packets of Equal or Sweet One of 12 packets of Sweet 'n Low Measure juice into large saucepan. Stir in pectin and let sit about 10 minutes. Place over high heat and stir until mixture comes to … Continue reading Mayhaw or Plum Jelly
Union Parish Tourism Commission
Creamy Peach Ice Cream
4 cups scalded milk 3 1/2 cups sugar 2 Tbsp cornstarch 1/4 teaspoon salt 6 eggs, beaten 1 can sweetened condensed milk 1 large can evaporated milk 1 quart mashed peaches, fresh or frozen (including frozen syrup) 2 Tbsp lemon juice 2 Tbsp vanilla 2 quarts more whole milk Mix 2 cups sugar, cornstarch and … Continue reading Creamy Peach Ice Cream
Peach Pizza
Sugar Cookie Mix: Mix according to directions on box for the rolled cookie (no water). Mash on the bottom of pizza pan. Cook for 8 minutes at 375° (golden brown). Mix the following: 1 (8 oz) softened cream cheese 1/3 cup sugar 1/2 teaspoon vanilla **Spread this over cooled crust** Glaze: Mix the following: 2/3 … Continue reading Peach Pizza
Peach Cake
1 box white cake mix 4 eggs 1/2 cup water (1 Tbsp lemon juice and finish with water) 1 box pineapple orange gelatin 1 cup oil 1/2 cup fresh or frozen, mashed peaches Mix dry gelatin with cake mix. Add oil and water; beat well. Add eggs, one at a time. Beat after each egg. … Continue reading Peach Cake
Cheesy Peach Cobbler
3 cups fresh peaches 2 teaspoons cornstarch 2 teaspoons vanilla 2 cups sugar 2 tablespoons margarine In 9 x 13 inch casserole dish, arrange fresh peach slices. Combine sugar and cornstarch and sprinkle over peaches. Dot with margarine and vanilla. Bake at 425° for 25 minutes. While peaches are baking, combine 2 cups biscuit mix, … Continue reading Cheesy Peach Cobbler
Peach Cobbler
6 Tbsp butter or margarine 2 cups sugar, divided 3/4 cup all-purpose flour 2 tsp baking powder Dash of salt 3/4 cup milk 2 cups sliced peaches Melt butter in the bottom of a 2 quart baking dish. Combine 1 cup sugar, flour, baking powder, and salt; add milk and stir until mixed. Pour batter … Continue reading Peach Cobbler
Easy Jelly Roll
3 large eggs 3/4 cup sugar 5 tbsp water 1 tsp vanilla 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt Mayhaw Jelly for filling (about 1/2 cup) Set oven at 375°. Grease and flour a 15 1/2 x 10 1/2 inch jelly roll pan, or spray with cooking spray. Beat eggs until thick; … Continue reading Easy Jelly Roll
Pear Chutney
3 cups cider vinegar 2 pounds brown sugar 6 pounds firm pears, cored, peeled and chopped 2 medium onions, chopped 2 cups golden raisins 3 Tbsp finely chopped fresh ginger root or 1/2 cup diced preserved ginger 2 cloves garlic, minced 1 tsp cayenne pepper 4 tsp salt 1 tsp cinnamon 1 tsp ground cloves … Continue reading Pear Chutney
Pear Relish
4 quarts ground pears (hard variety) 8 cups ground onions 8 sweet green peppers, chopped 2 hot red peppers, chopped 2 1/2 tsp salt 3 Tbsp dry mustard 2 Tbsp allspice 2 tsp cloves 2 tsp cinnamon 2 tsp tumeric 4 cups sugar 2 qts white vinegar Peel and core pears; grind. Measure 4 quarts. … Continue reading Pear Relish
Pear Preserves
Pear preserves are best made from firm-ripe fruit. 4 quarts sliced pears 2 cups water 6 cups sugar Lemon, sliced thinly Wash, peel pears, cut into quarters and core. Cut into thin slices. Put into pan of lightly salted water to keep from turning dark during preparation. Put pears in a small amount of water, … Continue reading Pear Preserves
Shiloh To Canaan Kitchen 