Enjoy the abundant supply of peaches now Blushing pink peaches hang heavily from tree branches, beckoning the hungry passerby to grab one and munch on its juicy goodness. While peaches taste great this way (some may argue they are the best straight from the tree), they are just as good when they are included in cakes, cob blers, salads and desserts. If you love the taste of peaches but are running low on ideas of how to serve them, there’s no need for despair because our readers have once again generously shared their favorite ways of preparing this food. Try some of their recipes and enjoy the fresh peaches while they last. Before we know it the trees will be losing their leaves and the growing season will be gone for another year. PEACH CAKE 3 cups sliced fresh peaches % cup sugar Place sugar and peaches in blender and process until pureed. Mixture should yield 2V* cups. Set aside. Combine and cream well; Vk cups sugar % cup Crisco 2 eggs Add peach puree into creamed mixture and mix well. Add dry ingredients and mix until moistened. 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda V* teaspoon salt -*■ 1 teaspoon cinnamon Stir in 1 cup chopped nuts and 1 teaspoon vanilla. Pour into tube or bundt pan that has been greased and floured. Bake at 350*F. for 50 to 60 minutes. Cool in pan 10 minutes. Frost with vanilla butter If you have recipes for the topics listed below, please share them with us. You can send your recipes to Sue Keene at Lancaster Farming, P.O. Box 366, Lititz, PA 17543. September 1 Lunchbox Treats 8 Pies 15 Apple Recipes Home On The Range cream icing or just sprinkle with 10X sugar. I freeze the 2V« cups of puree in jars and enjoy this cake all year round. PEACH COBBLER 2 cups peaches % cup sugar Slice peaches into bowl and add sugar. Let sit for 20 minutes. Mix together; 1 cup flour 1 cup sugar 1 teaspoon baking powder Using a whisk add 1 cup milk. Melt 1 stick butter in 1%-quart baking dish. Add flour and sugar mixture, then add peaches. Do Not Stir. Bake at 350*F. for 45 minutes. JndyGeeaey New Providence DELICIOUS PEACH TREAT Ihb cups flour 2 teaspoons baking powder 1 teaspoon salt 2 small packages vanilla pudding, not instant 6 tablespoons butter 2 eggs 1 cup milk Mix well and pour into 9 x 13-inch pan, greased. For second layer: 1 large can sliced peaches. Drain juice and keep for 3rd layer. Put slices on top of batter. For 3rd layer; 2 8-ounce packages cream cheese, softened 1 cup sugar 6 tablespoons peach juice Beat well and spread over peaches. Sprinkle with a mixture of 2 tablespoons sugar and % teaspoon cinnamon. Bake at 350*F. for 35 minutes. Recipe Topics Patti Hnshen Delta Mrs. Lester Newswanger Shlppensbarg " Take advantage of all the fresh peaches of the season and serve scrumptiously moist Peach Crumb Cake at your next afternoon coffee or informal brunch on the patio. PEACHES ’N CREAM CHEESECAKE % cup all-puipose flour 1 teaspoon baking powder Mi teaspoon salt legg >, 1 small box vanilla pudding mix, not instant 3 tablespoons butter or margarine - softened cup milk Combine above in large mixer bowl. Beat 2 minutes at medium speed. Pour into greased 5-inch pie pan. Pour 1 15-ounce can sliced peaches well drained or fresh peaches over batter. Reserve juice. Combine in a small mixer bowl; 1 8-ounce package cream cheese, softened Vz cup sugar 3 tablespoons reserved juice Beat 2 minutes at medium speed. Spoon to within 1 inch of edge of batter. Combine 1 tablespoon sugar and Vi teaspoon cinnamon. Sprinkle over cream cheese. Bake at 350 *F. for 30 to 35 minutes or until crust is golden brown. Filling will appear soft. Store in refrigerator. Mrs. BUI Reynolds Waynesboro PEACH CRUMB CAKE 1 package (♦nerving size) Jello butterscotch flavor instant pud ding and pie filling cup sugar y* cup butter or margarine 1 cup chopped nuts 1/8 teaspoon cinnamon 1/8 teaspoon nutmeg % cup milk 1 egg, beaten V* teaspoon almond extract 2V* cups all-purpose biscuit mix 1 cup diced, peeled fresh peaches Combine pudding mix, sugar and butter in bowl, blending with pastry blender or fork until mix ture forms coarse crumbs; stir in nuts. Measure 1 cup crumb mix ture, add cinnamon and nutmeg; set aside. To remaining crumb mixture, add milk, egg, almond extract and biscuit mix; stir to blend well. Fold in % cup of the peaches. Pour into greased and floured 9-inch layer pan. Scatter remaining cup a-4s* peaches over batter and sprinkle with reserved crumb mixture. Bake pt 350*F. for 45 to 50 minutes or until cake tester inserted into center comes out clean. Cool 5 minutes. Invert on rack, turn crumb side up and cool. Sprinkle with confectioners sugar, if desired. FRESH PEACH DESSERT Bottom part: 1V« cup graham cracker crumbs 2 tablespoons sugar V* cup butter or margarine, melted Mix together and cover bottom of pan. Center part: 18-ounce package cream cheese 1 package Dream Whip IVi cups 10X sugar Mix Dream Whip according to directions. Add cream cheese and 10X sugar and beat well. Pour over crust. Top part Peaches Sugar Clear Jell Cook sugar and water with Clear Jell, cook until thickened, let This week’s featured recipe comes from Phyllis Paine of Lebanon. Phyllis has been the driving force behind the chicken and ham barbeques at the Lebanon Fair since their beginning. In addition to her barbequing responsibilities, Phyllis is a 4-H leader, a Registered Nurse and a mother. To learn more about Phyllis and the Lebanon Fair barbeques see the story featuring them on page 82. Hot German Green Beans pounds fresh green beans, cut into 1-inch pieces 2 tablespoons sugar % teaspoon salt 1 tablespoon lemon juice 1 small onion, sliced 2 tablespoons bacon drippings 2 teaspoons cornstarch 3 slices crisp-cooked bacon^crumbled Cook beans in 1 cup water in covered saucepan until tender; drain, reserving V« cup liquid. Combine the next 5 ingredients in a skillet. Cook until onion is tender. Blend cornstarch with reserved bean liquid. Stir into onion mixture. Cook until thick and clear, stirring constantly. Add beans. Cook until heated through. Sprinkle with bacon. Yields six servings. Vi^