Peaches, peaches,
peaches. Now is the time of
the year to enjoy this juicy,
succulent fruit, so this week
we are featuring 10 different
ways of preparing it.
Although this juicy,
delicious taste treat usually
is eaten as soon as it reaches
the kitchen, there will be
occasions during the pick
your-own season or during a
bargain day at the fruit
market when you will over
buy and get home to find a
basket of peaches that will
slowly become oyer-ripe
before anyone’s appetite can
get to them.
To remedy this situation,
Mrs. Ruth Ruoss sends along
this suggestion:
RDI, EPHRATA, PA 17522 PHONE: 717-733-9404
If you have over-ripe, soft
peaches, you can salvage
them in a delightful puree. It
makes a delicious topping
for ice cream and other
desserts.
Divide peaches into two
lots according to degree of
bruising. Use ripest, softest
fruit. Dip peaches in boiling
water for 30 seconds. Cool in
running water and remove
skins. Place in a bowl of
salted water (about two and
one half tablespoons to a
gallon) while you trim and
pit peaches.
Mash drained fruit with a
mesh-type potato masher.
Four to five average - sized
peaches make three cups
puree. To this quantity, add
V* teaspoon powdered
ascorbic acid to prevent
discoloration. Add one
package powdered pectin,
stir to dissolve. Let stand 15
minutes, stirring. Add three
cups sugar, and stir to
dissolve completely.
Remove peel, pits, and
bruised spots from less
bruised fruit in same way.
But, instead, of mashing, cut
each peach in 12 slices and
then run the knife around the
center of the fruit to cut
slices in halves.
Fill pint-sized glass or
other freezer containers withv
equal parts peach puree and
slices mixed together lightly.
Cover, label, and date, and
freeze.
PEACHES‘N CREAM
SHORTCAKE
4 cups peeled sliced peaches
1 tablespoon lemon juice
% cup sugar
1 large container whipped
topping
3 cups biscuit mix
2 tablespoons sugar
% cup milk
1 egg
V* cup melted batter
1 tablespoon sugar
1 teaspoon grated lemon peel
Almond brittle
Sprinkle lemon juice and
% cup sugar over peaches in
large bowl. Toss to mix and
let stand about 30 minutes
for juices to develop.
Measure biscuit mix and
two tablespoons sugar into
bowl. Mix in milk, egg, and
butter. Stir to form a soft
dough. Divide dough in half
and press into two eight-inch
round baking dishes, which
have been greased. Mix the
one tablespoon sugar and
lemon rind; sprinkling over
biscuits, dividing evenly.
Bake at 425 degrees F. for 20
minutes. Remove from
baking dishes and cool.
Place one layer on serving
plate; spoon over half of
peaches and some of the
whipped topping. Sprinkle
with a small amount of
crushed almond brittle. Top
with second layer, peaches,
cream, and almond brittle.
ALMOND BRITTLE
V 4 cup sugar
2 tablespoons water
1 tablespoon chopped
almonds
Combine sugar and water
in saucepan; heat until sugar
is melted. Continue cooking
until mixture turns light
amber in color. Stir in one
tablespoon chopped
almonds. Pour on to small
Recipe Theme
Calendar
SEPTEMBER
1 . “Pumpkin Recipes”
10 Deadline September 2
m “Nutritious Snacks”
17 Deadline September 9
q . “Breads”
44 Deadline September IS
buttered cookie sheet,
spreading into a four to five
inch round. Cool until hard
and crush with a kitchen
mallet.
Above two recipes by:
Barbara Wilson
Littlestown, Pa.
XXX
PEACH PIE
4 large peaches - sliced
1 cup sugar
2 tablespoons flour
1 (9 inch) pie shell
2 tablespoons shortening
2 eggs, well beaten
Line pie crust with
peaches. Sprinkle cinnamon
over them. Beat eggs well
and add sugar, flour, and
shortening. Pour over
peaches. Bake at 400 degrees
F. for 15 minutes. Then, at
325 degrees F. oven bake for
40 minutes. A crust will form
on tjhe top of the pie.
Mrs. Elwood Troyer
White Hall, Pa.
XXX
OPEN FACE PEACH PIE
14 fresh peach halves
% cup sugar
V 4 cup flour
V* cup water or peach juice
2 tablespoons butter
2 tablespoons lemon juice
Combine sugar, butter,
and flour to make crumbs.
Sprinkle half of this mixture
m the bottom of a nine-inch
unbaked crust. Place peach
Lancaster Farming, Saturday, August 27, 1977
halves with cut side down on
pie shell. Cover with
remaining crumbs mixture.
Add fruit juices or water.
Bake at 375 degrees F. for 40-
45 minutes. May be served
with whipped cream. Makes
one nine-inch pie. For
variation, use strips of dough
over the top in the place of
crumbs.
Mrs. Elvin Martin
Lititz, Pa.
XXX
GINGER PEACHES
Vz cup butter or margarine
Vz teaspoon ground ginger
2 tablespoons grated lemon
peel
1 teaspoon lemon juice
1 quart frozen peaches,
thawed
1 quart canned peach halves
and juice
Melt butter or margarine
in skillet. Add powdered
ginger, grated lemon peel,
and lemon juice, then one
quart canned peach halves,
and juice. The lemon ginger
taste is special. Heat
through. Best served warm
over ice cream. Makes six
servings.
Sylvia Qucsenberry
Blain, Pa.
XXX
CARMEL-PEACH
PUDDING
1 cup sifted flour
% cup sugar
2 teaspoons baking powder
Vz teaspoon salt
Vi cup milk
V< teaspoon almond extract
2 cups peeled diced fresh
peaches
Vi cup brown sugar
Vz cup granulated sugar
l-V* cups water
1 tablespoon butter
¥< teaspoon nutmeg
Mix together flour, sugar,
baking powder, salt, milk,
and almond extract. Fold in
two cups peeled and diced
fresh peaches. Set aside. Mix
together remaining
ingredients and bring to a
boil. Cool slightly and pour
over batter. Bake at 400
degrees F, for 30 minutes.
EmmaEsh
Gordonville, Pa.
XXX
PEACH CAKE
2 cups fresh peaches, cut into
Vz inch pieces
1 cup sugar
¥2 cup shortening
1 egg
1 cup buttermilk or sour milk
1 teaspoon vanilla (optional)
2 cups flour
1 teaspoon soda (sifted with
flour)
1 teaspoon cinnamon
Vz teaspoon salt
Vz cup sugar
Mix together peaches and
Vz cup sugar. Let stand. Then
combine rest of ingredients
in the order given. Stir in
peach mixture. Bake in a 13
by 9 inch greased pan at 350
degrees F. for 30 to 35
minutes. When cool, sprinkle
with confectioners sugar.
Alice Marie Kishbaugh
Susquehanna, Pa.
XXX .
PEACH CRISP
2Vz pounds peaches
1 cup sifted flour
1 cup sugar
V* teaspoon salt
Vz teaspoon cinnamon
Vz cup soft butter
Wash, peel and slice
peaches. Combine
ingredients for topping,
cutting in butter. Cover the
peaches with topping after
they have been placed in an 8
by 8 by 2 inch pan. Bake at
375 degrees F. for 45 to 50
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