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No-Sugar Peach Preserves
Breakfast American

No-Sugar Peach Preserves

4.1

Prep
20 min
Cook
25 min
Total
165 min

Instructions

  1. 1 Inspect three 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until preserves are ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Stir peaches and water together in a medium saucepan. Gradually add pectin, stirring until well combined. Bring mixture to a boil over high heat, stirring constantly. Continue to stir while boiling, 1 minute. Remove from heat; stir in sucralose. Skim foam from surface using a metal spoon.
  3. 3 Immediately ladle jam into hot, sterilized jars, filling to within 1/8 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a simmer, cover, and process for 10 minutes.
  5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 2 to 3 hours. Press the center of each lid with a finger to ensure the lid does not move up or down; remove the rings for storage and store in a cool, dark area. If the lid springs back, it is not sealed, and refrigeration is necessary.

By JAYDA

Mango-Peach Preserves
Breakfast American

Mango-Peach Preserves

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Place 1/2 of the peaches in a large saucepan and crush until mostly mashed. Add remaining peaches and mangos. Bring to a boil over medium-low heat. Cook until mostly liquid, 20 to 30 minutes.
  2. 2 Pour peach-mango mixture into a large bowl and measure 5 1/4 cups back into the pan. For a thicker mixture, use only 5 cups. Add sugar to the pan and bring to a boil over medium heat. Gradually stir in pectin and bring back to a boil. Boil for 1 minute; immediately remove from heat.
  3. 3 Pour preserves into seven (8-ounce) hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw on the rings.
  4. 4 Place a rack in the bottom of a large canning pot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.

By misty

Savory Peach Parfait
Breakfast

Savory Peach Parfait

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt with 1/2 of the peaches, 1/2 of the pine nuts, and 1/2 of the balsamic glaze. Repeat layers with the remaining yogurt, peaches, pine nuts, and balsamic glaze. Top parfait with basil.

By thehungryscientist

Peachy Baked Pancake
Breakfast

Peachy Baked Pancake

3.9

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Put margarine in a pie dish and melt in the preheating oven.
  3. 3 Mix eggs, flour, and milk in a bowl; pour over melted butter. Arrange peach slices atop the egg mixture. Sprinkle sugar over the peach slices.
  4. 4 Bake in preheated oven until the pancake is firm in the center, about 30 minutes.

By KENDRA U

Raspberry Peach Jam
Breakfast American

Raspberry Peach Jam

4.0

Prep
30 min
Cook
30 min
Total
780 min

Instructions

  1. 1 Immerse ten 12-ounce jars in simmering water until jam is ready. Wash lids and rings in warm, soapy water.
  2. 2 Bring a large pot of water to a boil. Add peaches, 3 or 4 at a time; cook for 30 seconds. Immerse in ice water for several minutes to stop the cooking process. Drain. Peel off skins, core, and dice peaches into small pieces.
  3. 3 Combine diced peaches, sugar, raspberries, and lemon juice in a large pot. Cook over medium heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Increase heat to medium-high; cook at a rapid boil for 10 minutes. Stir in liquid and powdered pectin; bring back to a boil. Remove from heat and skim foam off the jam with a slotted spoon.
  4. 4 Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, 12 to 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

By Mlooman

Matcha-Berry Swirl Smoothie
Breakfast

Matcha-Berry Swirl Smoothie

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine spinach, 1 cup orange juice, peaches, pineapple, 1 halved banana, and green tea powder in a blender; blend until combined. Pour smoothie into a glass.
  2. 2 Rinse out the blender.
  3. 3 Combine 1 cup orange juice, raspberries, strawberries, and 1 halved banana in the blender; blend until combined. Pour berry smoothie into a separate glass.
  4. 4 Combine smoothies by pouring them at the same time from opposite sides of the serving glass.

By FullLeafTea

Just Peachy Bread
Breakfast

Just Peachy Bread

3.7

Prep
15 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5 inch loaf pans.
  2. 2 Place peaches, peach juice and 6 tablespoons sugar in a blender; puree until smooth.
  3. 3 In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture, alternately with the peach puree; stir just to combine. Fold in the nuts. Pour batter into prepared pans.
  4. 4 Bake at 325 degrees for 55 to 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Cool 10 minutes in pans; turn out on rack and let cool completely.

By Robyn

Peaches and Cream French Toast Bake
Breakfast

Peaches and Cream French Toast Bake

4.2

Prep
15 min
Cook
45 min
Total
540 min

Instructions

  1. 1 Spread cream cheese thickly on 1 side of each slice of bread. Cascade the bread in 2 rows in the bottom of a baking dish.
  2. 2 Combine eggs, milk, peach syrup, and vanilla extract in a bowl; whisk to combine. Pour mixture over bread. Arrange sliced peaches on top. Pour melted butter over the peaches. Cover baking dish and refrigerate for up to 8 hours.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Sprinkle pecans on top of bread mixture just before baking. Sprinkle brown sugar on top.
  5. 5 Bake in the preheated oven until edges are golden, about 45 minutes.

By ChefAnnetteWilmingtonNC

Peaches and Cream Breakfast Rice
Breakfast

Peaches and Cream Breakfast Rice

4.0

Prep
5 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Combine water, peaches, rice, peach preserves, vanilla bean paste, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes, then release remaining pressure using the quick-release method.
  3. 3 Melt coconut oil in a skillet over medium heat. Add pecans, sugar, and cinnamon. Cook and stir until pecans are toasted, 2 to 3 minutes.
  4. 4 Stir pecan mixture into the rice. Divide mixture into 4 serving bowls and top each bowl with 1 tablespoon cream. Serve immediately.

By thedailygourmet

Cinnamon-Peach Cottage Cheese Pancakes
Breakfast

Cinnamon-Peach Cottage Cheese Pancakes

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Mix eggs, cottage cheese, milk, vanilla, butter, and peach in a large bowl. Combine flour, sugar, salt, baking soda, and cinnamon in a small bowl. Stir flour mixture into the cottage cheese mixture until just combined.
  2. 2 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

By Birch cove kitchen

Baby Blintz Stacks
Breakfast

Baby Blintz Stacks

4.3

Prep
35 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Stir together the cottage cheese, chopped peaches, 3 tablespoons white sugar, 1/4 teaspoon salt, and the almond extract in a bowl until evenly combined. Stir together the sour cream and brown sugar in a separate bowl. Refrigerate both fillings until ready to use.
  2. 2 Whisk together the flour, 1 tablespoon of white sugar, the baking powder, 1/2 teaspoon salt, and the nutmeg in a bowl. Beat the eggs, milk, butter, and vanilla extract in a separate bowl until smooth. Stir in the flour mixture until no lumps remain.
  3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle to form silver dollar-sized blintzes. Cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
  4. 4 To assemble, spread 1 tablespoon of peach filling on top of each blintz. Stack together 5 blintzes to make a serving portion, and spoon the sweetened sour cream overtop. Garnish with peach slices.

By Jennifer Crowe

Grandma's Peach French Toast
Breakfast American

Grandma's Peach French Toast

4.5

Prep
540 min
Cook
45 min
Total
585 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
  3. 3 Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread.
  4. 4 In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
  5. 5 Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
  6. 6 Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.

By SUDEMERS

Just Peachy Freezer Oatmeal Cups
Breakfast American

Just Peachy Freezer Oatmeal Cups

4.0

Prep
10 min
Cook
20 min
Total
515 min

Instructions

  1. 1 Lightly grease a 12-cup muffin tin with nonstick cooking spray.
  2. 2 Combine evaporated milk and salt in a large pot over medium-high heat and bring to a rolling boil. Stir in oats, reduce heat to a low simmer, and cook, stirring frequently, until oats are tender and liquid is absorbed, about 15 minutes. Remove from heat and stir in maple syrup, cinnamon, almonds, and peaches. Allow oatmeal to thicken for 5 minutes.
  3. 3 Divide the oatmeal between the prepared muffin cups. Place muffin pan in the freezer until oatmeal is frozen solid, 8 hours to overnight. Pop out each frozen muffin disk and store in a freezer-safe, quart-sized bag.
  4. 4 To serve place 1 or 2 frozen oatmeal disks in a bowl. Microwave on high power for 1 1/2 to 3 minutes stirring halfway through, or until oatmeal is hot.

By thedailygourmet

Peach Muffins
Breakfast American

Peach Muffins

4.6

Prep
20 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease 16 muffin cups or line with paper liners.
  2. 2 Combine flour, cinnamon, baking soda, and salt in a large bowl.
  3. 3 Beat sugar, oil, and eggs together in a separate bowl; stir into flour mixture until moist. Fold in chopped peaches.
  4. 4 Spoon muffin batter into the prepared muffin cups.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 to 25 minutes. Cool for 10 minutes before turning out onto wire racks to cool completely.

By FBGMOMOF4

Summer Peach, Basil & Cheddar Muffins
Breakfast American

Summer Peach, Basil & Cheddar Muffins

4.7

Prep
20 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin or line cups with paper liners.
  2. 2 Combine peaches, basil, and 1 tablespoon brown sugar in a bowl; set aside until sugar dissolves, about 15 minutes.
  3. 3 Sift flour, baking powder, baking soda, and salt together in a large bowl; stir in 1 cup Cheddar cheese until evenly distributed.
  4. 4 Beat butter and remaining 7 tablespoons brown sugar together in a large bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, mixing well after each addition. Gently fold in peach mixture, then stir in flour mixture, a little at time, until just combined.
  5. 5 Spoon batter into the prepared muffin cups; sprinkle remaining ¼ cup Cheddar cheese over top.
  6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 25 minutes.

By France Cevallos

Slow Cooker Peaches and Cream Steel-Cut Oatmeal
Breakfast American

Slow Cooker Peaches and Cream Steel-Cut Oatmeal

5.0

Prep
10 min
Cook
390 min
Total
400 min

Instructions

  1. 1 Place water, oats, milk, butter, brown sugar, vanilla extract, cinnamon, and salt in an oven-proof bowl; place into the bottom of a slow cooker. Fill slow cooker with water up to the water level in the bowl. Cover slow cooker.
  2. 2 Cook on Low until oats are tender, 6 to 8 hours.
  3. 3 Stir in peaches and juices. Cover; continue cooking on Low until warmed, about 30 minutes more. Serve.

By DLVMommy

Baked Pancake with Peaches
Breakfast American

Baked Pancake with Peaches

4.1

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place butter in a cast-iron skillet; place skillet in the oven until melted.
  2. 2 Gently toss peaches with brown sugar and cinnamon in a bowl until evenly coated. Set aside.
  3. 3 Beat eggs, milk, flour, vanilla extract, salt, and nutmeg together in a medium bowl until well combined but slightly lumpy. Pour batter into the hot skillet; arrange peaches over top.
  4. 4 Bake in the preheated oven until center is set, about 20 minutes.

By HisAnomaly

Mascarpone Stuffed French Toast with Peaches
Breakfast American

Mascarpone Stuffed French Toast with Peaches

4.8

Prep
35 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Slice peaches over a heavy-duty saucepan to catch juices; discard pits. Stir in sugar, cinnamon, and nutmeg; cook over medium heat until bubbly and sauce reaches a syrupy consistency, stirring occasionally, about 10 minutes. Remove from heat; set aside.
  2. 2 Meanwhile, cut off and discard ends of rolls. Cut rolls into 1 1/4-inch-thick slices. Cut a horizontal pocket into each slice, leaving three sides intact; set aside.
  3. 3 Stir mascarpone, confectioners' sugar, and lemon zest together until smooth; transfer to a small resealable plastic bag. Snip off one corner of the bag; pipe as much filling into pocket of each bread slice as fits without overflowing.
  4. 4 Whisk eggs, milk, and vanilla together in a shallow bowl.
  5. 5 Melt butter with oil in a large nonstick skillet over medium heat. Dip stuffed bread slices in egg mixture. Add to the skillet; cook until browned on both sides. Serve hot with warm peach sauce.

By Escapechef

Peachie Peach Pecan Nut Bread
Breakfast American

Peachie Peach Pecan Nut Bread

4.4

Prep
30 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 5x9-inch loaf pan.
  2. 2 Beat sugar and butter together in a large bowl with an electric mixer until creamy. Beat in eggs, one at a time, until light and fluffy. Stir in peach purée and almond extract.
  3. 3 Stir flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl; stir into peach mixture until blended. Fold in pecans. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted in center comes out clean, 50 to 60 minutes. Cool bread in the pan for 10 minutes before removing from the pan to cool completely on a wire rack.

By PJ's kitchen