4 Favourite Peach Recipes for Summer

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Baking with Peaches: 4 Favourite Summer Recipes

Molasses and peaches are a beautiful pairing for summer.

Summer peaches are one of my favourite fruits. Tender and juicy, they are one of the true flavours of summer.

You might be surprised to discover how beautifully peaches and molasses go together. Molasses helps to keep peach desserts from being too sweet and it doesn’t overpower the flavour of this lovely golden fruit.

How to skin peaches:

  • Bring a pot of water to the boil. Slice a small “X” in the bottom of each peach and drop into the boiling water for 30 seconds.
  • Remove from the water with a slotted spoon and when cool enough to handle slide off the skins.

How to skin peaches

I only buy peaches in summer and most are eaten right out of the basket. But I always save a few peaches for summer baking. Here are my four favourite peach recipes that make the most of this luscious summer fruit.

4 Favourite Peach Recipes

Raspberry Peach Crisp:

Peaches and raspberries go together beautifully and just about every fruit suits ginger.  Together they make a deliciously simple fruit crisp.

raspberry peach crisp

Molasses Peach Tarts

These lovely peach tarts combine the beautiful texture of peaches with a flaky whole grain pastry.

peach tarts with whole wheat pastry

Blueberry Peach Cobbler

This blueberry peach cobbler recipe is a deliciously easy way to enjoy summer fruit. Also called a pudding cake, the recipe can be adapted for any fruit.

blueberry pudding pie3

Peach Gingerbread

This Peach gingerbread recipe is moist and delicious. Gently spiced with ginger (a lovely match for peaches) this cake is perfect for juicy summer fruit.

This Peach gingerbread recipe is moist and delicious. Gently spiced with ginger (a lovely match for peaches) this cake is perfect for juicy summer fruit.

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Switchel Recipe with Cider Vinegar & Molasses

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Switchel recipe, a refreshing energy drink made with molasses, cider vinegar, fresh ginger and lemon. Mixed with sparkling water, to taste, it’s a versatile drink for steamy summer days.

Switchel, a refreshing energy drink made with molasses, cider vinegar, fresh ginger and lemon. Mixed with sparkling water, it’s a versatile drink for steamy summer days.

Switchel is an old drink that farmers relied on during haying season. On those scorching summer days in the field, farmers needed lots of water and a boost of energy to get them through that back breaking job. That’s how switchel was born. Brought to the field in huge pails the mixture combined water for hydration with molasses for energy and electrolytes, and ginger and cider vinegar for flavour and their own nutritional benefits.

Switchel recipe, a refreshing energy drink made with molasses, cider vinegar, fresh ginger and lemon. Mixed with sparkling water, to taste, it’s a versatile drink for steamy summer days.

This recipe makes a concentrate that you can then mix with sparkling water, to taste, for a refreshing, restorative drink in the dog days of summer.

Switchel recipe, a refreshing energy drink made with molasses, cider vinegar, fresh ginger and lemon. Mixed with sparkling water, to taste, it’s a versatile drink for steamy summer days.

Switchel Recipe with Cider Vinegar & Molasses

Ingredients:

  • 1 cup water
  • 1 ½ Tbsp. Crosby’s Fancy Molasses
  • 1-inch knob of fresh ginger, thinly sliced
  • 2 Tbsp. cider vinegar
  • Lemon juice to taste

Instructions:

  1. In a saucepan combine water, molasses and ginger.
  2. Bring to a boil and simmer gently for 8-10 minutes.
  3. Remove from heat and when cool to room temperature remove ginger pieces and stir in cider vinegar and lemon juice.

Lasts in the fridge for 2 weeks.

Add concentrate to sparkling water, to taste.

 

 

Strawberry Swirl No-Churn Ice Cream

Servings: 1 litre serving(s)

Prep time: 20 minutes

Total time: 380 minutes

Cooking time: 360 minutes

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Strawberry swirl no-churn ice cream: no ice cream maker required. Takes five minutes to mix up and six hours to freeze. Creamy and delicious.

A creamy and delicious no-churn ice cream.

No-churn ice cream is one of my greatest food discoveries. So simple to make and deliciously rich you can customize the recipe according to what’s in season, or just your whims. (I introduced the basic recipe to my brother and he has made it with everything from Nutella to peanut butter to crushed Score bar and his experiments continue.)

Strawberry swirl no-churn ice cream: no ice cream maker required. Takes five minutes to mix up and six hours to freeze. Creamy and delicious.

Now that it’s berry season I have begun to swirl jams and compotes through the recipe. I have found that jams, with their high sugar content, work well in this no-churn recipe. If you’re going to use a compote (like a rhubarb compote) be sure to cook it down until it’s quite jammy, otherwise the texture will be more like a fruit-ice when it freezes. Tasty, but it will soften more slowly than the ice cream when you’re eating a bowlful.

Strawberry swirl no-churn ice cream is one of the easiest recipes you’ll find. No ice cream maker required. It takes five minutes to mix up and six hours to freeze. Creamy and delicious.

This ice cream recipe is equally delicious with strawberry rhubarb jam.

Strawberry Swirl No-Churn Ice Cream Recipe

Yield: about 1 liter (1 quart) of ice cream

Ingredients:

  • 1 can (300 ml) sweetened condensed milk
  • 2 tablespoons Grandma Molasses
  • 2 cups heavy cream (whipping cream)
  • ½ tsp. ginger
  • ¾ cup strawberry preserves or jam or 1 cup fresh mashed strawberries sweetened with 2 Tbsp. sugar

Directions:

  1. Line a 9×5 inch loaf pan with parchment paper.
  2. In a small bowl, whisk together the sweetened condensed milk, ginger and the molasses.
  3. Whip the heavy cream until stiff peaks form.
  4. Drizzle in the condensed milk mixture and continue to whip until all the condensed milk is incorporated into the cream and the mixture is thick.
  5. Fold the strawberry mixture into the cream mixture, and spread this in the prepared pan.
  6. Cover and freeze for at least 6 hours.

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Molasses Trail Mix Cookies | The Perfect Summer Cookie

Servings: 20-24 cookies serving(s)

Prep time: 20 minutes

Total time: 45 minutes

Cooking time: 25 minutes

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Molasses trail mix cookies are a sweet, wholesome treat. A classic molasses cookie with orange zest and filled with trail mix

Everyone can use a good summer cookie — the kind of cookie that’s substantial, is great for picnics and easy to pack for road trips.

Molasses Trail Mix Cookies have it all, and more.

They get a little extra sweet from the chocolate chips, lots of texture from the trail mix and great flavour because, after all, this is fundamentally a classic molasses cookie recipe.

There’s a surprise too — the zest of an orange. That added flavour makes this cookie outstanding and one of my all-time favourites.

Molasses trail mix cookies are a sweet, wholesome treat. A classic molasses cookie with orange zest and filled with trail mix

The recipe is from the blog Tasty Delights and was a finalist in a cookie contest we held a couple of years ago. The blogger called them Colossal Trail Mix Cookies, and you can make them extra big, if you like.

Molasses Trail Mix cookies aren’t too fragile so travel well and they’re one of the few ways that I can get my kids to eat pumpkin seeds. The recipe only calls for half a cup of trail mix but the batter could handle up to a cup. You decide.

If you’re in search of the perfect summer cookie, this is it.

Molasses Trail Mix Cookie Recipe

Makes 20-24 cookies

Ingredients:

  • 3/4 cup butter, room temperature
  • 3/4 cup sugar + more for top
  • 1/4 cup Crosby’s Fancy Molasses
  • 1 large egg
  • Zest of 1 orange
  • 2 1/4 cups flour
  • 1 tsp baking powder
  • 1 tsp. baking soda
  • 1 tsp ginger
  • 1 tsp cinnamon
  • pinch of salt
  • 3/4 cup trail mix (sunflower seeds, slivered almonds, peanuts, raisins, cranberries, pumpkin seeds)
  • 1/2 cup (heaping) white chocolate chips

Instructions:

  1. Preheat oven to 375 F
  2. Cream butter and sugar until light and fluffy. Pour in molasses and mix.
  3. Add egg and zest, blend well.
  4. In a medium bowl, whisk flour, baking powder, baking soda, and spices.
  5. Stir into creamed mixture.
  6. Stir in trail mix and chocolate chips.
  7. Roll into good sized balls (heaping tablespoon) and place 3″-4″ apart on a parchment lined baking sheet. Using the bottom of a glass dipped in sugar Press the cookie to flatten the top slightly.
  8. Bake about 12 min.

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A Sweet and Spicy Hamburger: The Mo Burger (+ video)

Servings: 2-4 serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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A sweet and spicy hamburger that’s flavourful and stays moist.  

I know purists prefer to make their burgers with just salt and pepper, and may be an egg yolk to help bind it together but my kids and I prefer burgers that are tender and well-seasoned. (My kids will really eat any kind of burger, but since I’m the one making them I create them according to my preferences, which means in our house we eat sweet and spicy hamburgers.)

The Mo Burger, a sweet and spicy hamburger that stays moist. Seasoned with salsa, Worcestershire sauce and molasses.

Burgers are a treat in our house and when I buy ground beef I buy extra lean. Since I’m no barbecue pro, extra lean beef can dry out on me, which is why I love this recipe. A good spicy salsa and a little molasses keep the burgers moist and the Worcestershire sauce adds extra flavour and a salty taste without much salt.

The Mo Burger, a sweet and spicy hamburger that stays moist. Seasoned with salsa, Worcestershire sauce and molasses.

Brush these with our Sweet Chili Barbecue Sauce during the last few minutes of grilling.

This burger was inspired by the blog Jo and Sue. They entered a burger with molasses in a recipe contest we held last summer.

Sweet and Spicy Hamburger Recipe (The Mo Burger)

Ingredients:

  • 1 Tbsp. oil
  • 1/2 medium onion, grated
  • 1 Tbsp. salsa (spicy) or ketchup
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 2   Tbsp. Worcestershire sauce or steak sauce
  • 1/2 tsp. freshly ground pepper
  • 1/2 tsp. salt
  • 1 pound lean (or extra lean) ground beef

Instructions:

  1. In a saucepan over medium heat, warm the oil until it shimmers then add the onion & salsa. Saute until the onion starts to brown then remove from heat and scrape into a bowl. Whisk in molasses, Worcestershire sauce, salt and pepper. Crumble over the beef and gently combine without overmixing. Form into 4 patties, about ¾” thick.
  2. Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165°F, 4 to 5 minutes per side.
  3. Serve with your favourite toppings.

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Sweet Chili Molasses Barbecue Sauce (+ video)

Servings: Makes 2 cups serving(s)

Prep time: 5 minutes

Total time: 25 minutes

Cooking time: 20 minutes

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Why buy barbecue sauce when you can make your own, in just a few minutes?

Getting your weekend barbecue off to a flying start can be as simple as having a really great barbecue sauce on hand. Of course you can buy the sauce, but why not make your own? This classic Sweet Chili Barbecue Sauce is quick, easy and has the kind of made-from-scratch flavor that will make your barbecue favourites taste extra delicious.

Sweet Chili Molasses Barbecue Sauce

I’m still learning my way around the grill and more often than not will default to my grill pan on the stovetop. But I do love the sounds and smells of the barbecue so am slowing building my skills. When I’m cooking on the barbecue I consider my meat thermometer and a great barbecue sauce my safety nets. I still often overcook things (err on the side of caution) but they always taste good.

This recipe is an adaptation of our Beer Barbecue Sauce recipe, the backyard staple from my childhood.

We love Sweet Chili Barbecue Sauce slathered on burgers, chicken and as a final basting sauce for spice rubbed ribs.

It will last for a couple of weeks in the fridge so make a double batch and leave it in your fridge. A jar of this sauce along with the recipe makes a great gift for your backyard grill kings and queens.

Sweet Chili Molasses Barbecue Sauce Recipe

  • 1 Tbsp. oil
  • ½ cup grated onion
  • ¼ cup cider vinegar
  • ¼ cup Dijon mustard
  • ½ cup Crosby’s Fancy Molasses
  • ½ cup chili sauce
  • ¼ cup vegetable stock
  • 1 tsp. Worcestershire sauce
  • 1 tsp. chili powder
  • ½ tsp. salt
  • ½ tsp. pepper
  1. In a saucepan over medium heat, warm the oil until it shimmers then add the onion. Saute until the onion just starts to brown then whisk in remaining ingredients.
  2. Bring to a boil and simmer for 10-15 minutes, stirring often.

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Quick Pickled Onions for a Taste of Spring

Servings: 4-6 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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Quick pickled onions are mellow and tart with the fresh taste of lime juice and just a hint of savoury sweet from molasses.

A speedy way to give your main dish meal a spring touch.

Quick pickled onions are mellow and tart with the fresh taste of lime juice and just a hint of savoury sweet from molasses.

They’re just the thing for an early spring barbecue or any fresh-tasting meal that has a hint of summer. We love them tucked in with fish tacos and as a topper on turkey burgers. They’re great tossed into salads too.

Quick pickled onions are mellow and tart with the fresh taste of lime juice and just a hint of savoury sweet from molasses.

Spring arrived yesterday, just like that, with 20 degree weather, a warm breeze and loads of sunlight. That got me thinking about lighter fare, fresher meals and toppers like pickled onions. You’ll find that quick pickled onions will suit just about any savoury food you plan to eat between now and the end of August.

Quick pickled onions are mellow and tart with the fresh taste of lime juice and just a hint of savoury sweet from molasses.

Quick pickled onions are versatile because their flavour has been mellowed by the lime juice and salt. So there is none of that strong onion flavour and lingering heat that you get with a regular raw onion.

I’m sharing the recipe as I enjoy it, but feel free to adjust to your tastes buy adding more or less lime juice and molasses.

Quick Pickled Onion Recipe

Ingredients:

  • One red onion, peeled & halved lengthwise
  • Juice of a large lime
  • ¼ tsp. lime zest (or more, if you like)
  • 1 tsp. Crosby’s Fancy Molasses
  • Pinch of sea salt
  • Pinch of pepper

Instructions:

  1. Slice the onion crosswise, as thinly as possible. Place in a medium bowl (with room for tossing) and toss with remaining ingredients.
  2. Let sit for 20 minutes or so to macerate.

Will keep in the fridge for a couple of weeks.

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Raspberry Peach Crisp is Gorgeous and Delicious

Servings: 6 serving(s)

Prep time: 25 minutes

Total time: 60 minutes

Cooking time: 35 minutes

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raspberry peach crisp

In August we gorge on peaches.

Basket after basket empties on our counter as we grab them two at a time to eat whole, the juice dripping down our arms. We slice them into yogurt and have now been enjoying them in juicy fruit crisps paired with raspberries.

They’re a lovely match, peaches and raspberries.

The colours are gorgeous together but the flavours are an even better match. They’re both aromatic, but in different ways and the bright flavour of the raspberries lifts that oh so peachy flavour just enough so that it doesn’t overwhelm. Then there’s the texture of barely-cooked peaches…Just so perfect.

Raspberry Peach Crisp

I never peel peaches. I can’t be bothered really and a gentle scrub under cold water gets rid of the fuzz. If you prefer your peaches peeled it’s fairly easy. Bring a pot of water to the boil, slice an “x” in the bottom of each whole peach and set them in the boiling water for about 30 seconds. Remove them directly into a bowl of ice water and then slip off the skins.

Raspberry Peach Crisp

This is an extra juicy fruit crisp and so flavourful that you needn’t serve anything with it. Plain vanilla ice cream would be good if you want a richer, sweeter dessert. A little whipped cream on the side, or fresh cream poured over, would be good too.

In case you’re wondering where molasses fits in here, molasses and peaches are a classic combo. Molasses is less sweet than sugar and adds a bit of tangy flavour.

Raspberry Peach Crisp leftovers are perfectly acceptable as breakfast, in our house anyway.

Raspberry Peach Crisp Recipe

Ingredients:

  • 6 peaches, gently scrubbed
  • 1 pint raspberries (about 2 cups)
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. sugar
  • 1 cup flour
  • 1 cup rolled oats
  • ½ cup brown sugar
  • ½ cup butter

Instructions:

  1. Preheat oven to 375 F
  2. Cut peaches off the pit and slice into 8 wedges each. Toss in a bowl with raspberries, molasses and sugar.
  3. Spoon mixture into a baking dish.
  4. In another bowl combine the flour, oats and brown sugar. Cut in the butter.
  5. Sprinkle the mixture over the fruit and bake for 35 minutes or until bubbly.

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Grilled Teriyaki Salmon with Molasses

Servings: 4 serving(s)

Prep time: 30 minutes

Total time: 40 minutes

Cooking time: 10 minutes

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Grilled Teriyaki Salmon with Molasses

In this Grilled Teriyaki Salmon recipe, molasses is a star.

Used in place of sugar in this iconic sauce, molasses gives teriyaki sauce more depth and flavour as well as a wholesome kind of sweetness.

Instead of calling it grilled teriyaki salmon I should title this recipe “How to feed a crowd and have them all licking their fingers” because that was the scene at our cottage last weekend as supper was devoured. It’s a beautiful sight to see food so heartily enjoyed, especially when it takes all of five minutes to prepare. Prepared lovingly, nonetheless, but still everything was ready in a flash.

Grilled Teriyaki Salmon with Molasses

An endlessly versatile sauce:

  • This teriyaki sauce can be used with salmon steaks, fillets or strips of salmon threaded on skewers. You’ll find that the sauce helps to keep the fish moist during cooking.
  • A short marinating time deepens the flavour but isn’t necessary.
  • Feel free to adjust the seasoning if you like more or less ginger or garlic. You can also adapt the sweetness of the recipe by playing with the amount of molasses you include.
  • Try this sauce with shrimp, chicken or beef — that’s how versatile it is.
  • Homemade teriyaki sauce will last a couple of weeks in the fridge.

Grilled Teriyaki Salmon with Molasses

 Grilled Teriyaki Salmon Recipe

Serves 4

Teriyaki Sauce

  • ¼ cup cold water
  • 3 tsp. cornstarch
  • ½ cup soy sauce or tamari (gluten free)
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 1 Tbsp. brown sugar
  • 1 ½ tsp. grated fresh ginger
  • 1 clove of garlic, minced
  • 1 tsp. toasted sesame oil (can use toasted pumpkin seed oil)
  • ¼ cup cider vinegar
  • Enough salmon for 4 people. (Salmon steaks, fillets or skinless pieces cut into strips for threading on skewers)

Directions:

For the teriyaki sauce:

  1. In a medium pot whisk cornstarch into water then whisk in remaining ingredients (except fish)
  2. Bring to a gentle simmer, stirring constantly and cook until it begins to thicken (2-3 minutes).
  3. Remove from heat and let cool slightly.

To cook the fish:

  1. Marinate salmon in half of the sauce for 15 to 30 minutes.
  2. When ready to cook fish remove from marinade, shake off excess and discard.
  3. Grill on the barbecue or broil, flipping halfway through cooking. (Time will depend on type of fish and cooking method.)
  4. Serve additional sauce alongside, if desired.

Nutritional info: Per serving.

  • Calories: 293
  • Fat: 14.6 g
  • Saturated Fat: 2.9 g
  • Cholesterol: 71.4 mg
  • Sodium: 606 mg*
  • Carbs: 12.9 g
  • 5ugar: 8.8 g
  • Protein: 25.9 g

*Sodium content assumes all teriyaki sauce is consumed & includes the marinade that is discarded.

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