Sunday, Sep 24th 2017

Welcome to Trax Farms
528 Trax Rd, Finleyville,PA 15332
412.835.3246

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Peach Recipes

 Quick 'n Fresh Ideas

Use Trax Farms fresh peaches in smoothies, milkshakes or pureed as a basting sauce for grilling.

Trax Farms peach halves are delicious barbecued. Sprinkle Trax Farms peaches with ginger and brown sugar, thread on skewers and grill until the sugar caramelizes. Serve with meat, fish or poultry.

For a quick breakfast make Peach Slush: In a blender, whirl until smooth 1 cup Trax Farms fresh peaches with ½ cup milk, 4 ice cubes and 1 cup of plain, lemon, or vanilla yogurt. Pour into two chilled glasses and garnish with peach slices. If slightly frozen peaches are used, omit ice cubes.

If recipe calls for peeled peaches, dip peaches into boiling water for about 30 seconds, then plunge them immediately into iced water. The skins will slip right off. Fresh peaches darken quickly when exposed to air. Powdered ascorbic acid (Vitamin C) sprinkled on peaches or mixed with syrup keeps them bright and fresh-looking for recipes or preserving. Trax Farms peaches are available from mid-July to mid-September.

 


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Peach Coffee Cake Recipe Trax Farms

Peach Coffee Cake

Streusel:

½ cup uncooked oats

2 tablespoon flour

½ cup firmly packed brown sugar

½ teaspoon cinnamon

3 tablespoon butter or margarine, cut up

½ cup chopped pecans

Cake:

1 ¾ cup flour

1 ½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

6 tablespoon butter or

margarine, softened

2/3 cup granulated sugar

2 large eggs

1 teaspoon vanilla

½ pint sour cream

1 ¼ pounds Trax Farms peaches, peeled, 1 inch chunk

confectioners sugar

Preheat oven to 350 degrees. Grease 9-inch square baking pan. Make streusel: Combine oats, flour, brown sugar, and cinnamon in medium bowl. With pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in pecans. Make cake: Combine flour, baking powder, baking soda and salt in medium bowl. Beat butter and sugar in mixing bowl at medium speed until light and fluffy. Beat in eggs one at a time, then add vanilla. Add sour cream alternately with dry ingredients, beginning and ending with dry ingredients; beat just until combined. Spread batter in prepared pans. Sprinkle evenly with half the streusel. Spoon peaches on top; sprinkle with remaining streusel. Bake 50-60 minutes, until toothpick inserted in center comes out clean. Cool in pan on wire rack 30 minutes. Sprinkle with confectioners’ sugar. Serve warm or at room temperature. Yields: 8 servings.

 


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Peachy Cheesecake Squares Recipe Trax Farms

Peachy Cheesecake Squares

1/3 cup margarine, cut in chunks

1/3 cup firmly packed brown sugar

1 cup flour

¼ cup granulated sugar

8 ounces cream cheese, softened

1 egg

1 tablespoon lemon juice

1 cup diced Trax Farms peaches

½ cup pecans, chopped

Preheat oven to 350 degrees. In food processor using the steel blade, place margarine, brown sugar, and flour; blend into crumbs. Reserve ½ cup of this mixture for topping. Press remaining mixture into a 8-inch square greased baking dish. Bake at 350 degrees for 10-12 minutes. With an electric mixer, cream the sugar and cream cheese; then add egg and lemon juice. Beat on medium speed for 1-2 minutes; stir in diced peaches and pecans. Spread the peach mixture over the crust, and sprinkle top with remaining crumb mixture. Bake at 350 degrees for 25 minutes or until filling is set and the top is lightly browned. Cool and cut into squares. Refrigerate to store. Cut into small squares—these are rich.

 


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  Peach Crisp

4 cups Trax Farms peaches, peeled and sliced

1 cup flour

¾ cup brown sugar

1 tsp. cinnamon

¼ tsp. salt

½ cup margarine

Place peaches in a greased 1 ½-quart shallow 8x8 inch baking dish. Blend flour, sugar, cinnamon, and salt with margarine and sprinkle over peaches. Bake at 375 degrees for 30-40 minutes or until peaches are tender and topping is crusty and brown. Serve warm with whipped cream or ice cream.

 


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 Freeze Ahead Peach Pie Filling

4 quarts sliced Trax Farms peaches

3 ½ cups sugar

¾ cup Minute Tapioca

¾ tsp. salt

¼ tsp. lemon juice

Combine all ingredients in a large bowl. Let stand for 15 minutes. Line four 9” pie pans with foil. Add mixture and level. Freeze until solid. Close foil and stack in freezer. I find it best to leave in pans and stack. When you want fresh peach pie, make crust, peel foil from frozen peaches, and slip into pan lined with crust. Top with crust. Do not thaw peaches. You can have fresh peach pie in the winter and it is delicious!

 


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  Fresh Peach Pie

4 ½ cups Trax Farms peaches, peeled & sliced

5 tbsp. flour

1 cup sugar

1 ½ tbsp. butter

½ teaspoon cinnamon

1 9" pie pastry

Preheat oven to 400°. Line 9" pan with pastry. Combine sugar, flour and cinnamon, mixing well. Lightly mix in the fresh peaches and pour into the pie shell. Dot with butter and cover with a top crust. Prick the top crust and sprinkle with sugar. Bakes for 40 to 50 minutes.

 


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 Peach Jam

4 pounds fully ripened Trax Farms peaches, washed, peeled, and pitted

¼ cup fresh lemon juice

2 packages powdered fruit pectin

2 cups honey

Chop or coarsely grind peaches, blending with lemon juice. Measure prepared fruit, packing down in a cup. You should have 4 full cups. Place fruit and lemon juice in a 6 to 8 quart stainless steel saucepan. Add pectin and mix well. Bring to a boil over high heat, stirring constantly. When fruit is boiling, stir while slowly pouring in honey, blending well. Continue stirring and return to a full rolling boil. When boiling cannot be stirred down, boil for 4 more minutes. Remove from heat. Alternately stir and skim for 5 minutes to cool slightly. Can or freeze. To can, pour into hot, scalded half-pint jars, leaving ¼-inch headspace, and seal. Process in a boiling water bath for 10 minutes. To freeze, leave ½-inch headspace and allow to cool in the refrigerator for 10 hours before freezing.

 


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Chicken Sandwich with Homegrown Peach Relish Recipe

Chicken Sandwich with Peach Relish

1 teaspoon vegetable oil

2 cups sliced onions

¼ cup sugar

2 Trax Farms peaches, peeled, pitted and chopped

1/3 cup cider vinegar

1/3 cup dry sherry

½ tsp. ground black pepper

4 boneless, skinless chicken breast, 3 oz. each

4 whole grain rolls

Heat the oil in large non-stick skillet over low heat. Add onions and cook, stirring until softened, about 5 to 7 minutes. Add sugar, stirring until it dissolves and begins bubbling, about 2 minutes. Add peaches and adjust heat to medium. Cook an additional 4 minutes or until mixture turns golden brown. Add vinegar and sherry, then simmer, stirring until thickened approximately 5 to 10 minutes. Blend in pepper and set aside. Broil chicken 3 to 4 minutes per side or until juices run clear. Toast rolls, if desired, and split. Prepare chicken sandwich with peach relish as a spread. Serves 4, with 395 calories and 4 grams of fat per serving.

Above recipe is from the American Institute for Cancer Research Newsletter, Summer 1996.

 


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Peach Pancake Waffle Topping Recipe Trax Farms

Peach Pancake and Waffle Topping

Toss 3 peeled, sliced Homegrown Peaches with 1 tbsp. brown sugar and let the flavors blend for 10 minutes. Use as a topping for waffles and pancakes.

Above recipe is from the American Institute for Cancer Research Newsletter, Summer 1996.

 


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 Simple Peach Salsa

Combine 4 peeled and diced Trax Farms peaches, ¼ cup raisins, ¼ cup diced red onion and 1 to 2 tbsp. lemon juice. Refrigerate several hours, then serve with grilled chicken, fish, or scoop up with warm tortilla and pita quarters.

Above recipe is from the American Institute for Cancer Research Newsletter, Summer 1996.

 


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  Baked Peach Pudding

4 tbsp. shortening

1 cup sugar, divided

1 egg, well beaten

1 ¾ cup flour

3 tsp. baking powder

½ tsp. salt

¾ cup milk

1 tsp. vanilla

8 Trax Farms peaches

½ tsp. cinnamon

Sauce:

¾ cup sugar

2 tbsp. cornstarch

1/8 tsp. cinnamon

1/8 tsp. salt

2 cups boiling water

juice of 2 lemons

2 tbsp. butter

Cream shortening and ½ cup sugar. Blend in egg. Combine flour, baking powder, and salt. Stir in flour mixture alternately with milk. Then add vanilla. Do not over mix. Butter 6 ½ x 10-inch baking dish. Cover bottom with peeled, sliced peaches. Sprinkle with remaining ½ cup sugar and cinnamon. Cover with batter. Bake at 350 degrees for 30 minutes. For sauce, mix sugar, cornstarch, cinnamon, and salt together. Add boiling water and simmer ten minutes. Add lemon juice and butter.

 


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Homegrown Peach Fresh Salsa Recipe Trax Farms

Peach Salsa

1 pound Trax Farms peaches, peeled and diced

1/4 cup green onions, finely chopped

1 tbsp. fresh lemon juice

1 green bell pepper, finely diced

2 tsp. mint leaves, finely chopped

3 tsp. chile peppers, finely chopped

1/4 tsp. ground ginger

Mix well in mixing bowl or blend all ingredients in a blender for a smoother salsa. Refrigerate for 24 hours. This salsa freezes well. Yields: 2 1/2 cups.

 


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Contact Trax Farms

Monday - Saturday: 9 am - 8 pm

Sunday: 9 am- 6 pm

528 Trax Rd. Finleyville, PA 15332
(12 miles south of Pittsburgh on Route 88)
View Map/Directions

Phone  412.835.3246

 

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