86-Lancasttr Farming, Saturday, July 24, 1993
Peachy
Mouthwatering ripe summer
peaches, harvested from late July
through the end of September,
make a delicious snack on their
own. But, there arc also many
refreshing recipes. As with all
good things, the belter the quality
of ingredients, the better the
results. Use fruit at the peak of
.ripeness, pure not imitation flavor
extracts, fresh eggs, and real dairy
products.
GLAZED PEACH PIE
1 cup sugar
'/< cup cornstarch
Dash salt
2 tablespoons water
1 tablespoon lemon juice
214 cups purccd fresh peaches
314 cups sliced fresh peaches
9-inch baked pic shell
In saucepan, combine sugar,
cornstarch, and salt. Stir in water,
lemon juice, and purccd peaches.
Cook over medium heat, stirring
constantly until thickened.
Reserve 14 cup glaze. Pour remain
ing glaze into baked pie shell. Top
with sliced peaches and brush with
reserved glaze. Chill at least 3
hours.
Nancy Kramer
Newmanstown
PEACHY MILKSHAKE
114 cups peeled sliced fresh
peaches
1 pint peach ice cream, softened
2 cups cold milk
Scoop of peach ice cream
Place peaches in blender con
tainer, cover. Puree until smooth.
Add 1 pint ice cream in scoops.
Blend until well combined. Add
milk. Blend until smooth and
frothy. Serve immediately in tall
chilled glasses each lopped with a
scoop of peach ice cream.
CANNED PEACHES
IN APPLE JUICE
12 pounds firm, ripe peaches
2A cups unsweetened apple
juice
Wash and drain peaches. Cut
into halves; pit and peel. Treat to
prevent darkening. Cook a few
peaches at a lime in water until
heated thoroughly. Drain. Pack
into hot jars, leaving 'A inch head
space. Heal apple juice and pour
over peaches, leaving 'A -inch
head space. Remove air bubbles.
Adjust caps. Process pints 20
minutes, quarts 25 minutes in boil
ing water bath. Makes about 5
quarts.
Deborah Filanowski
Schuylkill Co.
Fair Cookbook
■^•*l
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
31- Summertime Vegetables
August
7- Canning With Less Sugar
14* Zucchini
21* Tomatoes
{ !
Recipes
PEACHY STRAWBERRY
YOGURT SHORTCAKE
Shortcake:
IV4 cups buttermilk baking mix
A cup sugar
3 tablespoons butler
1 cup lowfat vanilla yogurt
2 eggs, beaten
Filling:
2 cups thinly sliced peaches
1 cup thinly sliced strawberries
'A cup sugar
1 cup whipping cream
1 cup lowfat vanilla yogurt
Fresh mint, if desired
Preheat oven to 375 degrees.
For shortcake, combine baking
mix and sugar. Cut in butter until
mixture resembles coarse crumbs.
Stir in yogurt and eggs until dry
ingredients arc just moistened. Do
not over mix. Spread batter into
well-buttered, 9-inch round cake
pan. Bake 30 to 35 minutes, or
until wooden pick inserted in cen
ter comes outclcan. Cool in pan 15
minutes. Remove from pan; cool
completely on wire rack.
Meanwhile, for filling, combine
peaches, strawberries, and sugar.
Cover and refrigerate. To serve,
split shortcake in half horizontally.
Whip cream until stiff peaks form;
gently fold in yogurt. Place bottom
layer on serving plate, cut side up.
Top with half of the whipped
cream mixture and half the fruit.
Repeat layers ending with fruit.
Garnish with mint. Serve
immediately.
BROWN SUGAR
PEACH ICE CREAM
4 large peaches
I'A cups firmly packed light
brown sugar, divided
-1 tablespoon lemon juice
I'/iCtips milk
3 eggs, beaten
I'A cups whipping cream
1 teaspoon vanilla extract
Puree or finely chop peaches.
Stir in 'A cup brown sugar and
lemon juice, reserve. Combine
milk, eggs and remaining V* cup
brown sugar in medium saucepan.
Cook over low heat, stirring con
stantly, until mixture thickens and
coats spoon, about IS minutes. Stir
in cream and extract. Chill. Stir
peaches into cream mixture.
Frcc/c in ice cream maker accord
ing to manufacturer’s directions.
Variation: For a peach swirl,
fold the sweetened peaches into
cream mixture after freezing in ice
cream maker. Place ice cream in
freezer for at least 1 hour before
serving.
Dessert critics will go wild over these Peach-Toffee Shortcakes, which is the Fea
tured Recipe for today.
PEACHES AND CREAM PIE
Vi cup flour
3'A -ounce vanilla pudding (not
instant)
3 tablespoons butler
1 egg
'/> cup milk
1 can sliced peaches
8-ounccs cream cheese
'A cup sugar
3 tablespoons peach juice
Grease round 9-inch pie pan.
Beal first S ingredients together for'
2 minutes. Pour into pan. Place
sliced peaches (reserve the juice)
on top of mixture in pan.
Mix cream cheese, sugar, and
peach juice. Beat for 2 minutes.
Pour within 'A -inch of edge of pan
on top of peaches.
Sprinkle lop with the following
mixture:
1 tablespoon sugar
‘A teaspoon cinnamon
Bake at 350 degrees for 30 to 40
minutes.
Schuylkill Co.
Fair Cookbook
PEACHY RASPBERRY COB
BLER
l'/i cups sliced fresh peaches
10-ounccs frozen raspberries,
thawed and drained
3 tablespoons butler
1 teaspoon fresh lemon juice
1 cup prepared biscuit mix
2 tablespoons sugar
2 tablespoons butler
'/] cup milk
Cinnamon-sugar (optional)
1 pint vanilla ice cream OR light
cream
Combine peaches, raspberries, 3
tablespoons butler, and lemon
juice in 10-inch skillet with lightly
filling cover. Cover; cook over
medium heat until simmering.
Combine biscuit mix with sugar,
cut in 2 tablespoons butter. Add
milk and stir to make a soft dough.
Drop dough by spoonfuls onto
simmering fruit mixture. Cook,
uncovered, 10 minutes. Cover and
cook 10 additional minutes, or
until dough is thoroughly baked.
Sprinkle with cinnamon-sugar, if
desired. Serve warm, topped with
vanilla ice cream, or pour on light
cream.
PEACH CUSTARD CAKE
1 large can sliced peaches
l A cup sugar
'A teaspoon cinnamon
1 egg
A cup peach syrup
1 cup evaporated milk
l/j cups flour
A teaspoon salt
'A cup butter
Mix flour, sail, and butler until
crumbly. Pat evenly into a buttered
8-inch square pan. Drain all syrup
from peaches, reserving Vi cup.
Place peach slices on bottom of
crust; sprinkle with sugar
cinnamon mixture. Bake at 375
degrees for 20 minutes.
Beat egg slightly: add peach syr
up and evaporated milk. Pour over
peaches and bake 30 minutes
longer.
Schuylkill Co.
Fair Cookbook
[ Featured Recipe
i Been craving something new to satisfy your sweet tooth? Try deli- 1
! cious Peach-Toffee Shortcakes, a rich, flavorful variation on the favor-!
I itc classic strawberry shortcake. This new delight combines traditional (
j shortcake with fresh fruit and a creamy, crunchy topping for the per- j
I feet taste sensation. !
| First, blend Bisquick baking mix, milk, brown sugar and butter for (
j quick and delicious homemade shortcakes. Then it’s time for the piece |
Jde resistance—Peach-Toffee Topping—an irrestible combination of J
) chocolate-covered toffee bars, peaches, caramel topping and whipping )
i cream. j
J PEACH-TOFFEE SHORTCAKES J
| 2/icups Bisquick baking mix |
l A cup milk |
J * 3 tablespoons packed brown sugar |
| 3 tablespoons butter, melted )
| Peach-Toffee Topping (below) t
J Heat oven to 425*. Mix baking mix, milk, brown sugar and butter |
I until soft dough forms. Turn dough onto surface dusted with baking |
4 mix; toll in baking mix to coat. Shape into ball; knead gently 8 to 10 t
V times. Roll 'A inch thick. Cut with 3-inch cutter dipped into baking *
I mix. Bake on ungreased cookie sheet Bto 11 minutes or until golden |
4 brown. Cool 10 minutes. Split each shortcake crosswise. Fill and top i
V shortcakes with Peach-Toffee Topping. 6 servings. V
| Peach-Toffee Topping
l'/i cups whipping (heavy) cream
V /• cup caramel ice-cream topping (room temperature) V
| 2 tablespoons powdered sugar |
i 2 bars (1.4 ounces each) chocolate-covered toffee, crushed !
V 2to 3 peaches, cut into '/> -inch pieces (2 cups) 41 I
| Beal whipping cream, ice-cream topping and powdered sugar in I
! chilled bowl until stiff. Stir in crushed toffee bars and peaches.!
V *1 package (16 ounces) frozen sliced peaches, thawed, drained and f
| cut into 'A -inch pieces, can be substituted for the fresh peaches, j
I Hint: Placing toffee bars in freezer for several hours makes them !
'easier to crush. |
ANGEL FOOD JELL-0 CAKE
1 angel food cake
6-ounccs strawberry-banana
Jcll-0
1 large can sliced peaches
4 bananas, sliced
1 large package instant vanilla
pudding
4 cups whipped ca\im topping
Cut angel food cake into 1-inch
slices. Put on bottom of
13x9x2-inch pan. Poke holes in
cake with fork.
Make Jcll-0 as directed, but use
juice from peaches instead of cold
water. Pour over cake, then pul
peaches and bananas on top.
Make pudding. Spread over
peaches and bananas. Next, put
whipped lopping over pudding.
Sprinkle with maraschino cherries.
Helen Koch
Schuylkill Co. Fair Cookbook
(Turn to Pag* B 8)