86-Lancaster Farming, Saturday, July 6, 1991
II
Borne On The Bangs
Peachy Eating
July ushers in one of the most
wonderful fruits peaches. The
fruit is classified in two categories,
freestone and clingstone. Clings
tone peaches are ideal for freezing
because they have a firmer flesh.
Freestone peaches are preferred
for eating and freezing.
When picking the perfect peach,
look for a bright fresh look, a peach
firm to the touch, a cream to yel
low skin color between red areas,
and a peachy fragrance.
Firm peaches can be further
ripened by keeping them at room
temperature, out of direct sunlight.
Ripe peaches should be refriger
ated and used within a few days.
A tree-ripened peach creates a
wonderful aroma when first
picked, but it rapidly fades after
four hours off the tree.
Now is the season to try these
recipes for peachy eating.
PEACH BREAD
A cup butter, softened
1 cup sugar
3 eggs
TA cups flour
VA teaspoons baking powder
1 teaspoon salt
'A teaspoon baking soda
VA teaspoons ground cinnamon
2 cups peaches, fresh, sliced
3 tablespoons frozen orange
juice concentrate
1 teaspoon vanilla extract
Cream butter. Gradually add
sugar, beating well. Add eggs, one
at a time, beating well after each
addition.
Combine flour, baking powder,
salt, baking soda and cinnamon.
Add to creamed mixture alternate
ly with the peaches, beginning and
ending with flour mixture.
Stir in orange juice concentrate
and vanilla. Pour batter into a
greased and floured loaf pan.
Bake at 350 degrees for one
hour or until wooden pick inserted
in center comes out clean. Cool in
pan 10 minutes. Remove from pan
and cool.
Ruters Cooperative Extension
HONEY PEACH BUTTER
18 peaches
A cup water
2 'A cups sugar
3 A cup honey
Wash and peel peaches and
chop coarsely. Cook in water until
soft. Puree in blender. Measure 6
cups of mixture into large sauce
pan. Stir in sugar and honey. Heat
to boiling, stirring frequently. Boil
gently for 50 minutes, until thick.
Fill prepared jars and process in
boiling water bath. Let cool. Store
in cool, dry place.
NJ Cooperative Extension
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 ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
July
13- Pickled Possibilities
20- Favorite Covered Dishes
27- Blueberry Specials
DIET PEACH JAM
VA teaspoons unflavored
gelatin
VA tablespoons cold water
3 cups crushed peaches
VA tablespoon liquid sweetener
'A teaspoon ascorbic acid
powder
Soften gelatin in cold water.
Combine fruit and sweetener in
saucepan. Place over high heat and
stir constantly until mixture comes
to a boil. Remove from heat. Add
softened gelatin. Return to heat
and continue to cook for 1 minutes.
Remove from heat; blend in asorb
ic acid. Ladle into clean hot jars
leaving 1 to 2-inches headspace;
seal. Store in refrigerator or freez
er. Yields approximately 3 cups. 1
tablespoon = 10 calories.
NJ Peach Promotion
PEACHY FROST
1 medium peach, cut in chunks
1 egg
'A cup lemon or peach yogurt
3 ice cubes
'A teaspoon honey
Combine all ingredients in blen
der and blend approximately 10
seconds. Pour into a tall glass and
serve immediately. Garnish with
peach slice or mint leaves. Serves
1.
NJ Cooperative Extension
FROZEN PEACH-YOGURT
SALAD
2 cups sliced peaches
2 cups plain yogurt
2 tablespoons sugar
2 tablespoons chopped nuts
Combine all ingredients. Pour
into 4 individual molds. Freeze
overnight. Unmold on salad
greens. Serves 4.
NJ Cooperative Extension
PEACH MUFFINS
1 egg, beaten
1 cup milk
A cup shortening, melted
2 A cup sugar
'A teaspoon salt
'A teaspoon vanilla
1 teaspoon lemon juice
'A teaspoon cinnamon
2 cups flour
3 teaspoons baking powder
1 cup diced peaches
Blend egg and milk together.
Add shortening, sugar, salt, vanil
la, and lemon juice. Sift together
the cinnamon, flour, and baking
powder. Fold into the egg and milk
mixture until just combined. Fill
greased muffin cups two-thirds
full with batter. Bake in 450 degree
oven for about 15 minutes. Makes
15 average sized muffins.
NJ Cooperative Extension
A,.
FRESH PEACH ICE CREAM
4 cups milk
4 eggs
2 cups sugar
2 tablespoons cornstarch
'A teaspoon salt
4 cups crushed peaches
1 13-ounce can evaporated milk
2 cups light or heavy cream
Scald milk. Mix together eggs,
sugar, cornstarch, and salt. Add
scalded milk to mixture. Cook
over medium heat, stirring con
stantly until mixture thickens
enough to lightly coat a silver
spoon. Cool. Add peaches, evapor
ated milk, and cream. Freeze
according to manufacturer’s
directions.
NJ Peach Promotion
IRON SKILLET
FRESH PEACH PIE
2 cups sifted flour
1 teaspoon salt
4 teaspoons baking powder
8 tablespooons butter
'A to Vs cups milk
8 fresh peaches, sliced
'A to A cup sugar
'A teaspoon cinnamon
Sift flour, salt, and baking pow
der together in a bowl. Cut in 6
tablespoons butter and enough
milk to make a soft dough. Form
into ball on floured surface. Knead
lightly, only enough to smooth, on
floured surface. Roll to '/«-inch
thickness. Pat dough into 10-inch
iron skillet, letting extra dough
hang over sides. Fill pastry with
sliced peaches. Mix together sugar
and cinnamon and sprinkle over
peaches. Bake at 450 degrees for
10 minutes. Reduce heat to 375
degrees and bake another 15
minutes.
NJ Cooperative Extension
X
s a refreshing treat for hot July days.
LAZY DAY DUFF
'A cup butter
1 cup flour
3 teaspoons baking powder
6 peaches
'A teaspoon salt
'A cup sugar
Vs cup milk
Melt butter or margarine in an
8-inch square pan. Sift together
flour, baking powder, salt, and
“REAL Royal Recipes” moo..ves with dairy-delicious recipes. The
approximately 300-page book features favorite dairy recipes from
county dairy princesses and promotional coordinators from 1974 until
now,
These are the people who know that REAL dairy products make the
best recipes. To order a book, contact your county dairy committee or
send $lO plus $2 for postage and handling to Pa. Dairy Princess Prom
otion Services, Inc., 214 South Street, Box 640, Clarion, PA 16214.
Here is a recipe from the cookbook that combine peaches and
cream, submitted by 1975 PA State Dairy Princess Charlene Maust.
PEACH SOUR CREAM CAKE
1 1-pound 13-ounce can sliced peaches
3-ounces cream cheese
1 cup granulated sugar
IV* cup sour cream
3 eggs
3 A teaspoon salt
1 cup sifted flour
1 teaspoon baking powder
'A cup butter
1 teaspoon vanilla
2 tablespoon brown sugar
In a small bowl, mix cream cheese with 1 / cup sugar, add'/ >. up sour
cream. Beat in 1 egg and 'A teaspoon salt. Set aside. Drain peaches and
save 1 tablespoon syrup. In large mixing bowl, cream butler with
remaining eggs, beating well after each egg. Stir in reserved syrup and
vanilla. Add flour, baking powder and remaining salt. Blend well.
Spread evenly on bottom and sides of 10-inch pie pan. Spoon in cheese
mixture. Bake 30 to 35 minutes at 350 degrees. Remove from oven.
Place peaches in circle on cake. Blend 1 cup sour cream and brown
sugar. Put on cake. Bake 5 more minutes before serving. Chill. Serves
6 to 8.
Service
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Featured Recipe
sugar. Gradually add milk and
blend, but do not stir vigorously.
Spoon batter into melted butter.
Arrange sliced peaches on top of
the batter. Bake 35 minutes in 375
degree oven. Cool 30 minutes,
then cover with aluminum foil to
keep moist. May be served warm
or cold.
NJ Peach Promotion Council
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