Pecan turtles

You'll need:

12 ounces of soft caramels store-bought (homemade if you'd like)

6 oz (about 1.5 cups) Georgia pecan halves

8 ounces semi-sweet chocolate or chocolate chips

 

Prepare a cookie sheet by covering it with aluminum foil and spraying it with nonstick cooking spray. Arrange the pecans in clusters of 4 with each pecan pointing in a different direction (so it looks like a turtle!).

Unwrap the caramels if needed and place them in a microwave-safe bowl. If they are very stiff, add a spoonful of water so the final product will be softer. Microwave them until melted, stirring after every 30 seconds. Be careful not to overcook the caramel, otherwise it can become to chewy when cooled.

Allow caramel to cool slightly, then use a spoon to drop a spoonful of caramel over the pecan clusters. Don't worry about keeping the turtles round or trying to make them look perfect...have fun with it!

Melt chocolate chips in the microwave or over a double boiler. Spoon the melted chocolate over the caramel layer.

Melting chocolate
Making turtles

Allow the turtle candies to set fully, either at room temperature or in the refrigerator for about 30 minutes. Store refrigerated in an airtight container for up to a week, but bring them to room temperature before serving so the caramel can soften.

Turtles!

Blueberry barbecue sauce

You'll need:

6 cups fresh blueberries

1 cup ketchup

½ cup apple cider vinegar

6 cloves garlic, minced

½  cup honey

2 tbl fresh ginger, minced (3 tbl crystallized if you don't have fresh)

A pinch of ground black pepper

A few chili pepper flakes (optional)

Make the Sauce: Combine all the ingredients in medium-sized sauce pan, stir and bring to a boil. Stir and lower the heat to a simmer. Let the sauce simmer for about 15 minutes, gently crushing the berries with the back of a wooden spoon and stirring to make sure it doesn’t stick. When the mixture has thickened or mounds on a spoon,  remove from the heat.

Filling the jars:  On a dish towel place your hot jars and using your funnel in each jar fillleaving1/2”  headspace.  Remove air bubbles and refill to the proper headspace if necessary.  Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".

Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches.  Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.  Process in water bath for 20 minutes.

Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

Labeling: Make sure to label your jars after they have cooled with the name of the recipe and the date canned.

Makes 7-9 half pints

Peach pie jam

You'll need:

5 cups peaches, peeled and cut into 1-2 inch chunks

2 cups brown sugar

3 tbl bottled lemon juice

1 tsp cinnamon

1 tsp nutmeg

⅓ cup low-sugar pectin ( or Sure-Jell one box of no sugar/low sugar pectin)

Making the jam: Cut and measure peaches and put into heavy bottom pot, heating until the peaches begin to break down, about 15 minutes. Stir occasionally to avoid scorching fruit.

Add 2 cups of brown sugar, lemon juice, and spices. Bring to a boil, then add pectin, return to a boil for one minute. Remove from heat.

Check set of jam.

Filling the jars:  On a dish towel place your hot jars and using your funnel in each jar fillleaving1/4”  headspace.  Remove air bubbles and refill to the proper headspace if necessary.  Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magnet-end wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".

Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches.  Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.  Process in water bath for 8 minutes.

Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

Labeling: Make sure to label your jars after they have cooled with the name of the recipe and the date canned.

Makes 6-8 jars

Vanilla honey peach butter

You'll need:

18 ripe peaches, peeled, pitted, and cut

1/4 cup water

2 1/4 cup sugar

3/4 cup honey

2 vanilla beans – scrape the seed out

 

Make the Butter:  In a heavy-bottom pot combine peaches and the water.  Bring to a boil and reduce heat.  Simmer cover, for 10 – 15 minutes or until peaches are tender. Remove from heat and cool slightly.

Use a blender or food processor to puree peach mixture, in batches, until smooth.  (I used my immersion/stick blender.  If you don’t have one, consider getting one.)  Return peach puree to same pot.

Add sugar, honey and vanilla bean seeds and empty vanilla pod.  Bring to boiling, stirring until sugar dissolves – reduce heat.  Simmer, uncovered, for about 10 minutes or until mixture is thick and mounds on a spoon, stirring often.

Take out vanilla pods.

Filling the jars:  On a dish towel place your hot jars and using your funnel in each jar fillleaving1/4”  headspace.  Remove air bubbles and refill to the proper headspace if necessary.  Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magnet-end wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".

Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches.  Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.  Process in water bath for 8 minutes.

Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

Labeling: Make sure to label your jars after they have cooled with the name of the recipe and the date canned.

Makes 4 – 6 8oz. jars

The Summer Peach

You'll need:
1 and 1/4 oz peach schnapps
2 oz Florida orange juice
1 and 1/2 scoops orange sherbet
2 oz cranberry juice
1/2 scoop crushed ice


A tasty way to add a kick to your Georgia peaches. Combine ice, sherbet, orange juice and peach schnapps in a blender, and blend until smooth. Pour cranberry juice into the bottom of a hurricane or other tall glass, add mixture on top, and serve.

Grilled peaches and ice cream

You'll need:
1 or 2 sliced Georgia peaches
vanilla ice cream
Wisconsin butter
brown sugar
salt


Peaches and cream…naturally; grilled peaches and ice cream are equally good. Coat the sliced peaches in melted butter, and sprinkle on a generous coating of brown sugar, with a pinch of salt

Grill over medium for about 3-4 minutes per side, and serve warm, with a scoop of good quality vanilla ice cream.

Peach and Pecan Cookies

You'll need:
1 roll refrigerated sugar cookies
1/2 cup all purpose flour
1 tablespoon sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
2 eggs
3 tablespoons water
1 and 1/4 cup chopped Georgia pecans
1/3 cup peach jam
1 cup powdered sugar
2 tablespoons water


Heat oven to 350. Line cookie sheet with parchment paper or spray with cooking spray. In large bowl, knead cookie dough, flour, sugar, cinnamon and ginger until well blended. Shape dough into 1-inch balls.

In shallow dish, beat eggs and water until well blended. Place pecans in another shallow dish. Roll dough balls in egg mixture, then coat with pecans - pressing into pecans if necessary.

Place inches apart on cookie sheets. Make small indentation in each cookie, using handle of wooden spoon or finger. Fill each indentation with about 1/2 teaspoon of peach preserves.

Bake 11 to 15 minutes or until light golden brown. Meanwhile, in small bowl, mix powdered sugar and 2 tablespoons water until smooth. If necessary, stir in a small amount of water for desired drizzling consistency. Remove cookies from cookie sheets to cooling racks. Cool 3 minutes. Drizzle bourbon mixture over warm cookies. Enjoy!

Blueberry Margarita

You'll need:
2 oz blueberry puree
2 oz tequila
1.5 oz orange liqueur
1.5 oz fresh lime juice
1 tsp sugar
coarse salt for glass rim
fresh blueberries for garnish

A classic summer drink with a Michigan twist. In cocktail shaker, combine blueberry puree, tequila, orange liqueur, lime juice, sugar and ice. Shake thoroughly. Run a cut lime along the serving glass rim; place glass rim in salt. Pour shaker contents into glass. Garnish with fresh blueberries. Serve immediately.

Blueberry Muffins

Blueberry muffins

You'll need:
1 and 1/2 cups all purpose flour
1 and 1/4 cups white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh Michigan blueberries
1/3 cup all purpose flour
1/4 cup Wisconsin butter, cubed
1 and 1/2 teaspoons ground cinnamon


To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 and 1/2 teaspoons cinnamon. Mix with a fork, and set aside.

Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners. Combine 1 and 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup, add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Mini Peach Cheesecakes

You'll need:
1 cup finely chopped  Georgia pecans
2 tablespoon Wiscosnin butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
2 (8-ounce) packages cream cheese, softened
3/4 cup milk
1/2 cup sugar
3 cup peeled and sliced Georgia peaches
12 paper liners for regular size muffin tins


Stir together pecans and margarine in a small bowl. Spoon equal amounts of mixture into paper-lined muffin tins, pressing evenly. Soften gelatin in water in a small saucepan; stir over low heat until dissolved.

In a large bowl, beat cream cheese, milk, and sugar at medium speed of an electric mixer until well blended. Stir in gelatin. Pour equal amounts into muffin tins; freeze until firm.

Place peach slices in food processor or blender; process until smooth. Just before serving, spoon peach puree onto individual plates. Remove cheesecakes from freezer 10 minutes before serving; peel off paper. Invert cheesecakes onto top of peach puree on each plate. Garnish with additional peach slices and fresh mint leaves, if desired.

*Hint: Removing cheesecakes from muffin tins is much easier if tins are first sprayed with non-stick vegetable spray.

Fuzzy Navel Jam

You'll need:

4 cups peaches, peeled and chopped Fuzzy Navel Jam
1 large orange
2 cups sugar
2 tbl Lemon Juice
2 tbl Peach Schnapps
⅓ cup low sugar/no sugar pectin

Make the Jam: Zest the oranges into a small bowl and set aside. Then juice the oranges and pour the strained juice into the bowl of zest, set aside.

In a stainless steel pot combine peaches, lemon juice and the orange/zest mix.  Simmer,  for 10 to 15 minutes or until peaches are tender. Add sugar and peach schnapps and bring back to a boil. Add pectin, stirring in completely. Bring it back to a boil and do not stir for one minute. This will help activate the pectin. Remove from heat.  Check your set.

Filling the jars:  On a dish towel place your hot jars and using your funnel in each jar fillleaving1/4”  headspace.  Remove air bubbles and refill to the proper headspace if necessary.  Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magnet-end wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".

Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches.  Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.  Process in water bath for 8 minutes.

Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

Labeling: Make sure to label your jars after they have cooled with the name of the recipe and the date canned.

Makes 4 – 6 8oz. jars

Blueberry pie

You'll need:
3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

Blueberry pie crust
Blueberry pie filling

Preheat oven to 425 degrees F (220 degrees C). Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Lattice pie crust
Blueberry pie

Eat!

Peach Cobbler

You'll need:
8 cups sliced Georgia peaches
2 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon nutmeg
1 teaspoon vanilla flavoring
1/3 cup butter or margarine
Pastry for double-crust pie
Vanilla ice cream


Combine peaches, sugar, flour and nutmeg in a Dutch oven (or baking dish). Set aside to allow syrup to form, approximately 15 minutes. Bring peach mixture to a boil then reduce heat to low, and simmer 10 minutes or until peaches are tender. Remove from heat and stir in vanilla and margarine.

Roll half of pastry to 1/8" thickness: cut into a circle to fit a two-quart baking dish. Spoon half of mixture into lightly buttered baking dish; top with pastry. Bake at 475°F for 12 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry.

Roll remaining pastry to 1/8" thickness and cut into 1" strips; arrange in lattice design over peaches. Bake an additional 15-20 minutes until browned.

Allow to cool slightly before serving. Serve with vanilla ice cream.