58—Lancaster Farming, Saturday, September 2,1978
Home on the Range
(Continued from Page 56)
PEACH BANANA DESSERT
1 can sliced peaches
3 oz. package strawberry gelatin
1 cup boiling water
1 banana, sliced
Dram peaches, measuring syrup Add water to syrup to
make one cup. Dissolve gelatin in boiling water Add
measured liquid Pour into individual dessert.dishes. Add
peaches and banana. Chill until set Makes about four
cups or eight servings
PEACH UPSIDE DOWN CAKE
v 4 cup butter
Vi cup brown sugar
*4 cup shredded coconut
canned peach halves
cup flour
1 cup granulated sugar
1% teaspoon baking powder
Vz teaspoon salt
1 teaspoon vanilla
3 /4 cup milk
% cup salad oil
legg
Melt V* cup butter in eight inch square baking dish or 10
inch glass pie plate. Sprinkle over % cup brown sugar,
then Vi cup shredded coconut Top with peach halves
round side up.
Pour cake batter evenly over fruit. To make batter,
measure all ingredients in a large mixer bowl and blend l /z
minute at low speed, scraping bowl constantly. Beat three
minutes on high speed, scraping bowl occasionally. Pour
over peaches and bake at 350°F for 35 minutes Invert on
plate, leave pan over cake for a few minutes. Can be
served warm with whipped cream.
PEACH SKILLET CAKE
4 egg yolks
1 cup granulated sugar
3 tablespoons hot water
1 cup flour
1 teaspoon baking powder
Vz teaspoon vanilla
4 egg whites
V-k to 2 cups sliced peaches
3 tablespoons butter
1 cup brown sugar
Beat yolks, sugar, add hot water, and beat again Add
flour, baking powder, and vanilla, then add beaten egg
whites last. Stir in three tablespoons butter and one cup
brown sugar over fire until syrup is formed. Add peaches.
Put into greased baking pan or skillet. Pour batter over
this mixture. Bake in moderate oven for Vs> hour or until
done.
Pineapples, cherries, apples, apricots, prunes, or
raisins may be used. Turn upside down when baking is
done. Serve warm, plain or with rich milk.
PEACH CUSTARD
1 cup liquid from peach seeds
juice of y 2 lemon
x 2 teaspoon almond flavoring
4 eggs
1 cup granulated sugar
1 cup sliced peaches
Cover red peach seeds with water and boil about five
minutes until liquid is nice and red. Strain, saving one cup
of liquid. Beat eggs slightly, add sugar, peach liquid,
almond flavoring, and lemon juice. Pour into unbaked
nine inch pie shell. Add sliced peaches. Bake m 400°F.
oven for about ten minutes, then at 375*F. until done.
Takes about 35 to 40 minutes. Serve cold •
PEACH SHORTCAKE
2 -pps flour
1 tablespoon baking powder
1 teaspoon salt
*i cup shortening
3 < cup milk
9 or more peaches, peeled & sbced
Sugar to taste, if desired
Milk, if desired
Mix flour, baking powder, salt and sugar. Mix in
shortening with a fork until the pieces are the size of peas.
Add milk and mix until all flour is moistened. Make a big
> ,1 of dough and place in pie pan or other baking dish,
bake at 400 degrees F. for 15 to 20 minutes until golden
fool Cut into wedges.
' rve wedges in bowls topped with sweetened, sliced,
h fruit Let each person pour on milk as a finishing
uh
PEACH GLAZE
>ackage raspberry or strawberry gelatin
up hot water
up cold ginger ale
rup sweetened peaches
Dissolve in hot water Add ginger ale Chill until shghtlv
'kened Fold into peaches
PEACH CRUMB PIE
Vi tablespoons tapioca
cup sugar
Mrs. Ruth E. Ruoss
Blaic, Pa.
Marlene Bomgardner
Annville, Pa.
Mrs. Irene Burkholder
Bowers. Pa.
Ruth Neff
Kempton, Pa.
l 4 teaspoon salt
' 4 cups sliced peaches
Mix and let set five minutes
Crumb Topping
cup packed brown sugai
*_4 cup flour -
1- 2 teaspoon cinnamon
2 u z tablespoons soft butter
Put fruit in a 9-inch unbaked pie crust Mix crumb
topping and put on top of fruit Other fruits may also be
used, especially good with apples. Bake at 425 degrees F
until fruit is tender, about 35 to 40 minutes
4 large fresh peaches
4 large plain cookies
U cup brandy
2 egg whites
% cup confectioners’ sugar
Drain the canned peaches (If using them' If using fresh
peaches, scald them in boiling water, then remove the
skins. Halve and pit, then cut into slices Put a cookie in
each of four greased individual baking dishes. Sprinkle
the cookies with the brandy and cover with the peach
slices. Beat the egg whites until very stiff then fold in the
confectioners’ sugar. Pipe the meringue on to the peaches
to form a peak. Bake in a hot oven (450 degrees F.) for two
to three minutes, until the meringue is lightly browned
and firm. Serve hot or warm.
Variation: Used canned peach halves or peeled, pitted
fresh peach halves. Arrange the peach halves in a baking
dish, cut sides uppermost, and fill the hollows in the
peaches with chocolate ice cream or cranberry sauce -
(Mix a little brandy with the cranberry sauce, if you like,)
Top with the meringue and bake as above
PERFECT PEACH JAM
About 2 pounds fully ripe peaches
3 tablespoons lemon juice
5 cups granulated sugar
1 package (1% ounces) powdered pectin
3 A cup water
Peel, pit and chop peaches. If skins are hard to remove,
blanch in boiling water for one minute; then plunge into
cold water. You should have 2 1 * cups prepared fruit. Stir
in lemon juice, and sugar; then process exactly as
follows; stir well until the sugar is incorporated. Continue
stirring slowly for about 10 minutes. Set aside Put the
pectin and water in a small saucepan, and bring to a boil
over medium heat. Cook at a fullrolling boil for 1 minute.
(A few sugar crystals may remain, but they will not affect
quality.) Remove from heat and immediately add to fruit
mixture while stirring. Stir vigorously for an additional 3
minutes. Quickly ladle the jam into small containers and
cover tightly.
Let stand at room temperature until set (up to 24 hours.)
After jam is set, freeze or refrigerate. If jam fails to set,or
it is too soft, bring it to a full boil and it will thicken on
cooling. Conversely, if jam seems too firm, simply stir to
soften. Makes five to six cups
Variation: For Spicy Peach Jam add v 4 teaspoon each
ground cinnamon, allspice and cloves to the prepared
fruit. Then proceed as above.
DUTCH PEACH CREAM PIE
6 ripe peaches,sliced
1 pie crust, unbaked
IV2 cup granulated sugar
V* cup flour
1 teaspoon cinnamon
Vz pint sour cream
2 teaspoons sugar with x k teaspoon cinnamon
Mix flour, cinnamon, add sugar together. Line peaches
neatly in pie crust. Sprinkle flour mixture evenly over
peaches, filling the cavities. Stir cream a few times and
then spread on top. Then sprinkle on last two ingredients
and bake at 325°F for ¥2 hour, then at 450*F. for ten
minutes.
GLAZED PEACH PIE
cup margarine
1 cup granulated sugar
x k cup flour
peeled peach halves
nutmeg
cinnamon
v * cup water
Mix margarine, sugar, and flour together and sprinkle
one half of crumbs on an unbaked pie crust. Place peeled
peach halves on top and sprinkle with nutmeg and cin
namon and the rest of the crumbs. Sprinkle with V* cup of
water. Bake at 450°F. for ten minutes, then at 350°F. for 20
minutes or until done.
PEACH CUSTARD PIE
2 cups peaches
1 cup granulatedsugar
2 tablespoons flour
1/8 teaspoon salt
*2 teaspoon cinnamon
1 teaspoon vanilla
1 egg (beaten)
1 cup milk
2 teaspoons melted butter
Blend peaches sugar, flour, and salt Add cinnamon,
vanilla, beaten egg, and milk Pour into unbaked pie shell
Dot with butter and bake 35 minutes or until done m a
350°F. oven.
Mrs. David S. Blank
Kmzers, Pa.
PEACH FLAMES
Long Creek Farm
Sistersville, W. Va.
Rose Ann Paulik
South Ambay, N. J.
Mrs. William c ve r
Lancaster, Pa.
See your nearest
SPER3Y=Y=r\EW HOLLAf\D
Dealer fof
Dependable Equipment and
Dependable Service:
Airville, PA
Airville Farm Service
Airville, PA
717-862-3358
Alexandria,
Clapper Farm Equipment * ermt K t *' stler ' lnc
R D i Lynnport, PA
814-669 4465 215 298 3270
Annville.
BHM Farm Equipment, Inc Don s Service Shop
RDI 8 ?* 97
717 867 2211 717 5381362
Beaverti
Ben H Walter
Beavertown, PA
717 658 7024
Bernville, PA
Stanley A Klopp. Inc ,
6ernville, PA
215-488 1510
;lerville, PA
Wolff Farm Supply Co
Biglerville, PA
717 677 8144
Carlisle, PA
Paul Shovers, Inc
35 East Willow Street
717-243-2686
Catawissa PA
Abraczmskas Farm
Equipment, Inc
RD 1
717-356 7409
itman. PA
Marlin W Schreffler
. , , . . Pitman, PA
Clugston Implement, Inc 717-648-1120
717-263-4103
Chambersburg, PA
Chester Springs. PA 91 f Son^ nc *
rr-rz —* ■ ~ . 101 South Lime Street
Nevm N Myer&Sons, Inc 717 78G 2895
Chester Springs, PA
215 827-7414
Davidsburg. PA
George N Gross, Inc
RD 2, Dover, PA
717-292-1673
Elizabethtown, PA
Messick Farm
Equipment, Inc
2750 North Market St
717-367-1319
Gettysburg. PA
Ymgling Implements
RD 9
717-359-4848
Halifax. PA
Sweigard Bros
RD 3,80 x 13
717-896-3414
Hanover. PA
Sheets Bros, Inc
Carlisle Street
717-632-3660
Honey Brook. PA
Dependable Motor Co
East Mam Street
215-273 3131
Honey Grove, Pi
M S Yearsley & Son
Norman D Clark 4 Son, Inc 114-116 East Market Street
Honey Grove, PA 215 695-2990
717-734 3682
Hughesville, PA
Farnsworth Farm
Supplies, Inc
103 Cemetery Street
717-584-2106
ir.PA
Lancasl
L H Brubaker, Inc
350 Strasburg Pike
717-397-5179
Lebanon. PA Ag-lnd Equipment Co , Inc
Evergreen Tractor Co , Inc ?J? East
30 Evergreen Road
717 272-4641 301-658-5558
Lititz. PA
Roy A Brubaker
700 Woodcrest Avenue
717 626 7766
Loysville, PA
Paul Shovers, Inc
Loysville, PA
717-789 3117
Lynnport, PA
McEwensville, PA
Mill Hall. PA
Paul A Dotterer
R D 1
717-726 3471
>
New Holland. PA
ABC Groff, Inc
110 South Railroad
717-354 4191
Oley, PA
A J Noss&Son, Inc
R D 2
215-987-6257
irwigsburg, PA
Paul J Eichert & Son
R D 1
717-943 2304
Palm, PA
Wentz Farm Supplies, Inc
Rt 29
- 215 679-7164
marc vCe. PA
idsville. PA
Big Valley Sales & Service,
Inc
PO Box 548
717 667 3944
Ringtown, PA
Ringtown Farm Equipment
Ringtown, PA
717 889-3184
Shippensburg, PA
R B Miller, Inc
Shippensburg, PA
717-532-4178
Silverdale. PA'
I G 'sAg Sales
Box 149
215-257 5135
Tamaqua, PA
Charles S Snyder, Inc
RD 3
717-386 5945
Waynesboro, PA
Blue Ridge Fruit Exchange,
Inc
Waynesboro, PA
717-762-3117
West Chesl
ter. PA
Wesl
Grove. PA
SG Lewis & Son, Inc
R D 2, Box 66
215-869-2214
Churchville, MD
Walter G Coale, Inc
2849-53 Churchville Rd
301-734-7722
Sun, MD
lisinj
Woodstown, NJ
Owen Supply Co
Broad Street & East Avenue
609-769-0308