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Peach Syrup Recipe

We have had a huge harvest with our garden this year, did you? We have a garden that is about 30 ft by 60 ft, plus an orchard with 9 fruit trees and raspberries and strawberries. I love it all, but it is a lot of work too. My very favorite thing we harvested this year is peaches! 4 of my 9 fruit trees are peaches, all different kinds. One tree gave us over 200 peaches!! Yay! I have bottled peaches, made peach fruit leather, peach pie, peach dessert, and peach jam, and still had some to share with my family and friends! This year I tried one new peach recipe — Peach Syrup.


I’m not a big soda drinker, but anything peach flavored is so yummy to me! Mix 16 oz. of your favorite drink with 2 Tbsp of syrup. Add ice and a straw and you are ready to enjoy!


Peach Syrup

  • 1 cup sugar (or other sweetener like honey)
  • 1 cup water
  • 1 1/2 cup diced fruit

Put all ingredients in a blender, blend until smooth. Taste your mixture and make sure it is the right sweetness level for your liking.  Adjust if needed. Pour mixture into a saucepan and boil for 20 minutes or until thick. Refrigerate.

Ways to use peach syrup:

  • Flavored Drinks: soda, lemonade, or tea.
  • For Breakfast:  on waffles, pancakes, french toast or crepes.
  • For Dessert: on ice cream, cheesecake, or in a shake.

I haven’t tried this recipe with any other fruit, but I’m sure it would work the same. It’s on my to do list. I made a small batch of syrup this time to try it out, but next time I will be making a big batch and bottling it. See tips for a big batch on Tried and Tasty.

Other posts your might enjoy:  5 Fruit Smoothie RecipesFruit Pizza, and Blueberry Peach Crisp.

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Chicken Pot Pie

Here is a wonderful (easy) recipe for one of my favorite comfort foods: Chicken Pot Pie



2-3 Chicken Breasts
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1/2 cup Milk
1/2 package frozen Peas and Carrots (or other veggie mix)
2 Refrigerated Pie Crusts*

Cook and cube your chicken.  Cook veggies according to directions on package.  Combine soups and milk, and stir in chicken and veggies.  Spread one pie crust in a 9″ pie dish.  Pour in chicken mixture.  Top with the other pie crust and flute the edges.  Bake at 350 degrees for 35-40 minutes.

*Lately I have been making my own pie crusts from scratch using THIS RECIPE from Better Homes and Gardens.  When I do this, I usually bake my pot pie longer – closer to 50 minutes to get the crust nice and golden brown.


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Baked Pumpkin Donut Holes

Are you ready for Fall?  I starting to get in that mood.  Need a little fall treat?  These baked pumpkin donut holes are exactly what you need!  Pumpkin with cinnamon is always a great combination.

PumpkinDonutsBaked Pumpkin Donut Holes

Place the following in a mixing bowl:

  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups pumpkin purée (canned pumpkin)
  • 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder

Beat everything together until smooth.

Add 1 3/4 cups flour, stirring just until smooth.

Lightly grease your mini muffin pan.  (You will have enough dough to fill the pan twice.)   Fill each muffin hole about 3/4 full.

Bake the doughnuts at 350 degrees for 15 to 18 minutes, or until a toothpick inserted into the center of one comes out clean.

While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with cinnamon-sugar. Or better yet, pumpkin-spice sugar, made by combining the pumpkin pie spice with cinnamon sugar.


Recipe shared from King Arthur Flour.  They made the donuts, we made the donut holes.

Other Fall ideas you might like:

Fall Chevron Table Runner —  Easy Fall Burlap Wreath —  Pumpkin M&M Cookies