—Lancaster Farming, Saturday, September 2,1978
56
Popular peaches picked for eating pleasure
If the number of peach recipes we have gotten in the
past month is any indication of the popularity of that fruit,
then peaches are a favorite of the entire Lancaster
Farming area. Today we have 20 different peach recipes
for you to try. Some of them are sure to end up being
favorites of yours too.
On the recipe swap, we have two more requests One of
our readers would like to see taffy and peanut butter kiss
candy recipes, so if you have a good one, please share it
with her. Another lady requested recipes for corn pies
Those too should be sent to Lancaster Farming, Recipe
Swap, Box 366, Lititz, Pa. 17543
And don’t forget to send recipes for Home on the Range,
checking our theme calendar. The first week in October
has been designated ‘"garden cleanup,” and we need
recipes that utilize all those good vegetables that
shouldn’t go to waste. Send your recipes to Home on the
Range, same address as above.
OPEN FACE PEACH PIE
14 fresh peach halves
% cup granulated sugar
V 4 cup flour
V* cup water or peach juice
2 tablespoons butter
pastry pie crust for 9-mch pie
Combine sugar, butter, and flour to make crumbs.
Sprinkle half of this mixture in the bottom of an unbaked
crust. Place peach halves with cut side down on pie shell
Cover with remaining crumb mixture Add fruit juice or
water with cinnamon if desired. Bake at 375°F. for 40 to 45
minutes. May be served with whipped cream.
For a variation, use strips of dough over the top instead
of crumbs.
. PEACH COFFEE CAKE
12 tablespoons granulated sugar
4 tablespoons butter
legg
% cup milk
IMj cups flour
2 teaspoons baking powder
V 2 teaspoon salt
3 or 4 npe peaches
Crumbs:
8 tablespoons granulated sugar
12 tablespoons flour
2 teaspoons cinnamon
4 tablespoons soft butter
Cream sugar and shortening, add egg and milk Mix m
dry ingredients until smooth. Pour in greased and floured
9x9 inch pan. Peel and slice peaches and place on top of
batter.
Mix crumb mixture and sprinkle over peaches. Bake at
375°F. for 25 minutes.
PEACH UPSIDE DOWN CAKE
4 tablespoons butter
M cup brown sugar
6 peach halves
V* cup shortening
3 /« cup granulated sugar
legg
1 teaspoon lemon juice
1% cups flour
rind of % lemon
2 teaspoons baking powder
'■k. teaspoon salt
M> cup milk
Melt butter and pour into a 9-mch cake pan. Add brown
Home on the Range
Mrs. Elvm Martin
Lititz, Pa.
Mrs. Audrey Balthaser
Millerstown, Pa.
Peaches and bananas team together for this
cool, refreshing, and easy-to-make dessert. Sent in
by Mrs. Ruth Ruoss, you'll find the Peach-Banana
Dessert recipe listed below along with several
other peachy-keen foods to make.
sugar and arrange peaches cut side up in bottom of pan.
Cream shortening and sugar and add well beaten egg,
lemon juice and rind Sift dry ingredients and add
alternately with milk. Pour over peaches Bake at 375°F.
for 45 muutes and turn upside down immediately Serve
hot, plain or with whipped cream.
Crust:
1 cup instant baking mix
3 tablespoons boiling water
V* cup soft butter
Filling:
1 cup peeled or sliced peaches
% cup water
1 cup granulated sugar
Vs cup water
3 tablespoons com starch
3 cups peaches (sliced and peeled)
Mix crust ingredients together in a 9-mch pie pan. Form
around sides and bottom of pan. Bake at 450°F. oven for
eight to 10 minutes. Then cool.
Boil 1 cup peaches with % cup water until peacnes begin
to break and get soft. Mix together sugar, additional
water, and com starch. Put this mixture in the peaches
and cool until thick and transparent. Slice and peel 3 more
cups of peaches. Place in pie shell. Pour' thickened
peaches on top. Serve with whipped cream.
PEACH SKILLET PIE
2 cups flour
1 teaspoon salt
4 teaspoons baking powder
*/b cup shortening
Vs to Vz cup milk
8 fresh peaches
Sift flour, measure and add salt and baking powder. Sift
again. Cut in shortening as for pastry. Add milk all at
once, just enough to make a soft dough. Turn out on
floured board and roll a round piece inch thick and
several inches larger in diameter than the skillet used
Place dough in bottom of skillet, let edges hang over the
outside. Then fill with sliced peaches and sprinkle with %
cup sugar to which has been added l k teaspoon cinnamon.
Dot with butter. Fold edges back toward center to par
tially cover. Leave center of pie uncovered. Bake at
400*F. for 25 to 30 minutes. Serve warm with rich milk
Makes 6 to 8 servings.
PEACH BAVARIAN PIE
22 graham crackers
v 2 stick butter
cup granulated sugar
Peach Filling:
2 large peaches -
1 tablespoon lemon juice
3 /4 cup granulated sugar
dash of salt
Mrs. Janet Heller
Robesoma, Pa.
PEACH PIE
Mrs. Belinda Myers
Dallastown, Pa.
Mrs. Harold Hollmger
Kempton, Pa.
*4 cup cold water
1 package unflavored gelatin
1 cup hot water
1 j cup heavy cream
Roll crackers fine, add softened butter, sugar, and work
until thoroughly mixed Save cup crumbs for topping
Line an &-mch pie pan and bake about eight minutes at
375°F. Let cool
Peel and slice peaches, add lemon juice, sugar, and salt
Le*- ’tand 15 minutes. Moisten gelatin with cold water Let
soften and then add hot water Combine with peaches. Put
in refrigerator until mixture thickens. Fold in whipped
cream which has been beaten stiff Fill shell Decorate
with rest of crumbs and chill before serving. Add peach
slices at top for decoration if desired.
FRESH PEACH UPSIDE DOWN PIE
pastry for a two crust 9-inch pie
2 tablespoons soft butter
z 's cup toasted sliced almonds or pecans
V 3 cup brown sugar
5 cups sliced fresh peaches
% cup granulated sugar
2 tablespoons tapioca
I '2 teaspoon nutmeg
V* teaspoon cinnamon
Line 9-inch pie pan with 12 inch square of foil. Let excess
foil overhang edge. Spread with butter, press in nuts and
cup of brown sugar Fit bottom crust into pan over nuts
and sugar Mix rest of ingredients Pour into crust Cover
with top crust. Seal, flute, prick with fork Brush lightly
with milk Bake at 450°F. for ten minutes, then at 375°F.
for 35 to 40 minutes more Cool thoroughly. Turn upside
down on serving plate. Remove foil.
3 cups sliced peaches
2 tablespoons flour
1 cup granulated sugar
1 egg ' ’
pinch of salt ,
Crumbs:
% cup flour
4 tablespoons brown sugar
3 tablespoons shortening^
2 tablespoons molasses
Mix together ingredients for filling, except peaches.
Place peaches and filling m an unbaked pie shell. Add
molasses. Then top with crumb mixture. Bake for 10
minutes at 450°F., then turn oven to 350°F. and bake for 50
minutes.
(Turn to Page 58)
Recipes untested by Lancaster Farming
HONEY BROOK MOLASSES
• BAKING MOUSSES • TABLE SYRUP
• BLACKSTRAP MOUSSES
• CUP & SAVE FOR YOUR RECIPE FILES:
fl SURPRISE CARAMELS
1 cup sugar Va cup butter
% cup H.B. baking Vz cup light cream
molasses 1 tsp. vanilla
1/8 tsp. salt Blanched, salted
almonds
, Mix first five ingredients in a saucepan. Stir to
dissolve sugar. Cook over medium heat to 250°F. in
winter or 255*F. in summer, or until syrup, when
dropped in very cold water, forms a firm ball.
Remove from heat. Add vanilla. Pour into a but
tered cooky pan. Cool until candy can be handled.
Cut into 1” squares. Place a whole almond in center
of each square. Roll into balls between palms of
hands, keeping almond in center. Wrap each piece
in waxed paper. Yield; IV< pounds.
ssisi&WATCH FOR NEW RECIPES
Look for Honey Brook Molasses with THE
BEEHIVE at your local grocer.
If not available call: (215) 273-3776
*
West Main St., Honey Brook, PA
Mrs. Maurice Staub
Thomasville, Pa.
Mrs. Robert L. Shaubach
Paradise, Pa.
PEACH PIE
Mrs. Charles Biehl
Mertztown, Pa.
ZOOK MOLASSES
CO.
FA! LWJ LV*/J |