Peachy Recipes And Ideas For Fruit Lovers
You’ve heard the expression,
“You’re a peach.” Not only is that
a compliment to the recipient of
that phrase but it also praises that
lucious summer fruit—the peach.
Fresh, frozen or canned, the peach
is the most popular fruit choice for
most Americans.
Fresh seasonal fruits like the
peach are a part of summer eating
that we wish we could enjoy all
year long. Unfortunately, all too
soon, they’ll only be available at
out-of-season prices—if at all. But
by planning ahead, you can enjoy
peaches during all seasons.
Let the following recipes and
your imagination be your guide to
making the best use of fresh
tasting, nutritious peaches.
Make-Ahead Peach Pie
Mix peaches with your usual pie
seasonings, then add 1 tablespoon
additional flour or tapioca or 'A
tablespoon cornstarch. Pul filling
into a plastic bag pressed into a pie
pan. When the fruit is frozen,
remove the pan.
To make pie, remove frozen
fruit from bag and place in pie
shell. Cover with top crust and
bake.
Frozen Peaches in Pineapple
Syrup
Don’t limit preserving peaches
by the usual canning methods.
Freezing them in a mixture of 3
parts medium syrup (4 cups water,
3 cups sugar) to 1 part pineapple
juice preserves the color, nutrients
and good taste of fresh peaches.
And of course, freezing is a great
time-saver.
PEACH CAKE
Preheat oven to 425 degrees.
Grease pan or oven-proof dish.
Cover the bottom with 2 cups of
sliced peaches. Sprinkle the fruit
with the following:
Vs cup sugar
1 teaspoon cinnamon or nutmeg
Grated rind and juice of one lemon
1 tablespoon flour
2-4 tablespoons melted butter.
Prepare batter;
1 cup flour
'A cup sugar
1 teaspoon baking powder
'/« teaspoon salt
Beat and add:
2 egg yolks
1 tablespoon melted butler
V* cup milk
Beat ingredients with swift
strokes until blended. Cover fruit
with batter and bake 30 minutes.
Remove from oven and reverse
cake on platter. Cool slightly. Cov
er with meringue.
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask
that you include accurate measurements, a complete
list of ingredients and clear instructions with each recipe
you submit. Send your recipes to Lou Ann Good, Lan
caster Farming, P.O. Box 366, Lititz, PA 17543
August
29-
Sept.
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12-
Boiae On The Band
Meringue Heat in heavy pan
and stir until dissolved then boil
until 238-240 degrees on candy
thermometer.
'A cup water
'A teaspoon cream of tartar
1 cup sugar
Gradually pour the syrup over 3
well-beaten egg whiles while beat
ing constantly with mixer until
meringue is cool. Spread on cake.
Brown lightly in 350 degree oven.
Joyce Shultz
Mt. Joy
PEACHES & CREAM
DESSERT BAR
1 package yellow cake mix.
2 eggs
'A cup butter melted
1 package coconut pecan frosting
mix
2 cups sliced peaches
1 egg
In large bowl combine cake
mix, eggs, butter and dry frosting
mix. Stir until cake mix is mois
tened. Press into ungreascd
13X9-inch cake pan. Bake 350
degrees for 10-15 minutes or until
toothpick inserted comes out
clean. Remove from oven. Top
with sliced peaches.
In small bowl mix 8 ounces sour
cream and one egg. Pour evenly
over peaches. Return to oven and
bake 10-15 minutes longer. Store
in refrigerator.
FRESH PEACH PIE
Crust:
1 cup bisquick
3 tablespoons boiling water
'A cup butter
Mix ingredients and press into
pie-shell form in a 9-inch pie pan.
Bake at 450 degrees for 8-10
minutes.
Filling
1 cup sliced peaches
Vs cup water
Boil until peaches soften.
Mix:
1 cup sugar
'A cup water
3 tablespoons com starch
Stir mixture into peaches and
cook unul thick and transparent.
Slice 3 cups fresh peaches and
place in baked shell. Pour mixture
over lop. Serve with whipped
cream.
Cooking with Tomatoes
Lunch Box Specials
Irresistible Breakfasts
Belinda Myers
Dallaslown
Mrs Belinda Myers
Dallastown
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Peach pies remain a favorite way to use both fresh and preserved peaches.
ORANGE PEACH PIE
1 cup sugar
1 cup water
3 tablespoons cornstarch
/* teaspoons salt
1 small orange flavored gelatin
5 cups diced fresh peaches
Mix sugar, cornstarch and salt;
add water. Bring to a boil to thick
en. Add gelatin and cool. Fold in
peaches. Pour into baked 9-inch
pie shell or graham cracker crust.
Serve with whipped cream or a dip
of ice cream.
Mrs. Ray W. Seidel
Lenhartsville
CANNED FRUIT FLUM
MERY
2 cans (16 ounces) sliced peaches.
1 cup water
'A cup sugar
% cup minute tapioca
Reserve a few peach slices for
garnish. Mash* remaining peaches
in saucepan. Add water, sugar and
tapioca and let stand 5 minutes.
Bring to a boil, stirring constantly.
Remove from heat. Pour into bowl
or individual dessert dishes and
cover surface with plastic wrap.
Chill 3 hours. Garnish with
whipped lopping and reserved
fruit, if desired. Makes 4'A cups or
8 or 9 servings.
*Pcachcs may be purecd in
blender.
PEACH DELIGHT
Bottom part:
1 package graham crackers
'A cup granulated sugar
1 tablespoon soft butter
Center part:
1 package (8 ounces) cream cheese
2 cups whipped cream
VA cups confectioner’s sugar
Top:
2 cups water
'/ cup sugar
1-3 tablespoons clear-jell
This week’s featured recipe comes from Fran Bushong, a busy
dairy farm wife from Lebanon. Between her farm and house chores,
Fran finds time to be a foster moth r, leader of a support group for
widows, member of Lebanon Farm Women Group, 4-H Organiza
tional Leader, Secretary of County 4-Ft, and much more.
During Lebanon’s Farm-City Week Celebration, Fran
exchanged a day in the life of a city woman for a day on the farm.
After the switch, Fran remained adament in her belief that farm-life
can’t be beat.
For more aboitl Fran, look for her story in this section,
Busy Day Casserole
6 large potatoes
2 pounds hamburger
2 cans cream of mushroom soup
2'/j cups milk
1 cup cheese
Onion, garlic to taste .
Scrub potatoes; do not peel but slice french-fry style and boil in
sailed water. Fry hamburger. Season with onion and garlic to taste.
Add 2 cans mushroom soup and milk. Layer potatoes and meat mix
ture in a large casserole dish. Cover with cheese. Bake 350° for 25
minutes.
Vera Martin
V VV,. v
Featured Recipe
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fiy.
&
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Peaches
Bottom part: Mix crushed gra
ham crackers, sugar and melted
buttter together. Cover bottom of
9x13-inch pan.
Center: Add cream cheese and
sugar to whipped cream. Spread
over crumbs in bottom mixture.
Top: Boil water and sugar with
clear jel and cook until thickened.
Let cool slightly and add fresh
peaches.
Sandra Nolt
Quarryville