Peach syrup recipe

I have spent most of this holiday weekend working on canning peaches. We do peaches every year since my parents have a peach tree. As you may know, you can't use all of the peach when canning them. You take off the skins and remove the pits. You also cut off the bruised parts. There is quite a lot that gets discarded. I used the bruised and overripe peaches for peach butter.

My sister in law Heather shared this recipe with me. You can choose to make syrup or jelly. My family prefers syrup.

Keep all of your skins and pits. You can even use the bruised or over-ripe fruit for this part!

Put them into a pot and cover them with water. Bring this to a boil and then turn it down to a simmer for about 20 minutes. Pick out the pits.

Pour the juice through a colander into a large bowl. Smash the skins through the colander with a potato masher. Discard the skins at this point.

Pour the peach juice through a colander lined with cheese cloth.

Each batch will take:
5 cups of Peach Juice
1/2 package  (4 1/2 T) of Sure Jell Pectin
7 cups of Sugar

Bring the juice and pectin to a boil. Add sugar slowly and return to a boil for 1 minute. Remove the syrup from the heat and remove the foam. 

Pour jelly into clean jars. Wipe the rim of the jar before adding new hot lids. Tighten the canning ring to finger tight. Process in a water-bath canner for 15 minutes.

Remove from canner. Listen for the lids to pop and you're done!

NOTE: This recipe also works well for pears and apples.

Blueberry syrup review

Disclosure: I got this product as part of an advertorial.

Breakfast is my favorite meal of the day. I love trying new recipes and experimenting with different toppings. I was excited for the blueberry syrup review. This all-natural Blueberry Syrup is made from True Blue Farm's best blueberries. This syrup is delicious. I have used it on waffles, french toast and most importantly crepes. (Please click here for the crepe recipe and instructions.) I would definitely recommend this syrup to anyone.

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

Granola Bars

1/2 c packed brown sugar
1/3 c + 1 T butter
1/3 c + 1 T peanut butter, chunky or smooth
1/4 c honey
1/4 c corn syrup
1 egg
1 c chocolate chips
1 c crisp rice cereal
1 tsp. vanilla
1/2 tsp. cinnamon
3 1/2 c quick-cooking oats

Preheat oven to 350 degrees. Grease 9X 13 baking dish.

In a large bowl, beat sugar, butter, peanut butter, honey and corn syrup until creamy. Add egg, vanilla, and cinnamon, beat until light and fluffy. Stir in remaining ingredients.

Press oatmeal mixture into greased baking dish. Pat until packed well.

Bake for 25 minutes at 350 degrees. Cool completely before cutting into bars.

White sauce

White sauce is the base for biscuits and gravy. It can also be adapted for use in many recipes such as lasagna and as an alfredo sauce. The possibilities are endless.

2 Tbls butter
2 Tbls flour
1 c milk

Melt butter over medium heat. Add flour to make a rue.  Stir butter flour mixture until well combined and bubbly. Add milk and stir until desired thickness is achieved.

Here is the recipe for the Buttermilk Syrup

1 cup buttermilk

2 sticks butter

2 cups sugar

combine and bring to a boil

Add:

1 tsp vanilla 

1 tsp baking soda

WILL FOAM UP -  MAKE SURE YOU HAVE PLENTY OF EXTRA ROOM FOR THIS IN YOUR POT!

Whisk until cool.

Makes 2 pints

Note: will go to sugar...just reheat - lasts about 2 moths in the fridge.

German Pancakes

Breakfast is my favorite meal of the day. This pancake tastes similar to a cream puff. It is delicious served with any type of syrup or jam.

6 eggs
1 c flour
1 c milk
6 T butter

Heat oven to 425 degrees. Put 6 T butter in 9x13 and let it melt.

Combine eggs, flour, and milk in blender til frothy. Pour in pan. Cook 20-25 minutes. Pancake will be ready when golden brown and puffed up. Sprinkle with powdered sugar as soon as you take it out of the oven.


For 10x15 pan:
8 eggs
1 1/2 c flour
1 1/2 c milk
8 T butter

Berry Pull-Apart Rolls

I came up with this recipe because a family friend brought some raspberry pull-apart rolls over from Deseret Book. I loved them so I thought I'd make my own. My version turned out pretty good. I'm pretty sure if you don't have the bread dough you could use 2 rolls of those small pillsbury rolls and cut them into 4 pieces.

1 loaf frozen bread dough, thawed
1/4 c. triple berry pie filling (can use jam)
4 T. melted butter
1/4 c. cream cheese frosting

Preheat oven to 350 degrees. Cut dough into 3/4 inch slices. Then cut each slice into 5 pieces. Place about 1/2 the dough pieces into a well greased 8" round cake pan. Put about half of the fruit filling on top and stir til coated. Place remaining dough over top and pour remaining filling over top. Pour melted butter over the whole top. Bake at 350 degrees for 25 to 30 minutes. Once baked, invert onto a serving dish and spread cream cheese frosting over the top. Enjoy while warm.