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For Summer Eating
How do iyou select a peachy
Here are some tips:
• Ripe peaches have a creamy or
• The amount of rosy blush on
the surface is a characteristic of the
variety, not ripeness.
• Fragrance is also an indicator
• Select peaches that are slightly
soft to firm and free from bruises.
Avoid green colored peaches
because they are unripe and will
not become sweeter as the color
To ripen firm peaches, store
between 65-70 degrees with rela
tive humidity of 95 percent. The
amount of time required to ripen
peaches varies depending on the
peaches’ firmness, but expect
about 2 to 4 days.
Ripe peaches should be refriger
ated in a single layer to prevent
bruising and spoilage.
To peel peaches, dip in boiling
water for2o to 30 seconds. Imme
diately dip in cold water and skin
will slide right off. Riper fruit
needs less scalding time to loosen
Peaches brown rapidly when
exposed to air. To prevent this,
soak halves or slices for 5 minutes
in 1 quart water with 3 tablespoons
lemon juice and two crushed
500-mg vitamin C tablets.
Approximately 3 to 4 peaches
equals 1 pound, which equals 2
cups sliced peachs or VA cups of
pulp or puree.
FRESH PEACH CRISP
8 or 9 fresh ripe peaches, sliced
(may add some sugar and/or
comstarch/flour if real juicy)
1 cup flour
1 cup granulated sugar
'/< teaspoon salt
'A tea spoon cinnamon
'A cup butter
Put peaches in 8-inch by 8-inch
by 2-inch square pan. Mix remain
ing ingredients as for pie crust until
it resembles coarse commeal.
Spread over peaches. Bake 45-50
minutes until topping is golden and
peaches are tender. Serve with
cream while warm.
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.
16- Garden Vegetables
23- Preserving Fruits & Vegetables
30- Tomato Recipes
Bone On The Range
One 13-ounce box of Jell-0
l'/j cups of fresh peaches, thinly
2 tablespoons sugar
1 teaspoon cinnamon
(Frozen or drained and canned
peaches, sliced, may be used)
2 tablespoons sugar
'A teaspoon grated lemon rind
1 cup sour cream
Grease a 9-inch by 12-inch bak
ing pan. Prepare cake mix accord
ing to package directions. Spread
batter in pan. Arrange peach slices
in rows over cake mix. Mix sugar
and cinnamon and sprinkle over
peaches. Bake in 350-degree oven
for about 30-35 minutes.
For glaze, blend sugar and
lemon rind into sour cream. Spread
evenly over cake. Return to oven
for 3 to 4 minutes. Cool and cut
into squares. May also top with
whipped cream topping.
1 stick butter
V* cup milk
1 teaspoon baking powder
1 cup sugar
V* cup flour
1 can or 2 cups peaches, sliced,
juice included (but drained off)
Melt butter in casserole dish.
Mix flour, sugar, and baking pow
der. Add milk and spread over but
ter. Pour peaches over this, leaving
juice for last ingredient to be
poured over all. Bake 40-45
minutes at 350 degrees.
Betty J. Light
1 gallon sliced peaches
2 cups sugar
1 stick butter
2 tablespoons nutmeg
2 baked pie shells
Cook peaches for 10 minutes
with sugar butter. Add nutmeg.
Turn offbeat. Break in the two pie
shells. Let sit a few minutes and
serve. Serves 20.
Pot Luck Suppers
S fresh peaches, divided
Mix crushed wafers with honey;
press into bottom of 9-inch remov
able bottom tart pan. Bake at 375
degrees for 12 minutes or until
crisp and it begins to brown.
Mix sugar and cornstarch in
bowl; whisk in egg and egg white.
Scald milk in medium saucepan;
slowly whisk into egg mixture.
Return to saucepan and cook over
lowest heat, stirring constantly to
prevent burning, until mixture
thickens. As it thickens, use a
whisk to keep smooth. Stir in
orange peel and vanilla. Cool to
lukewarm. Chop enough peach to
measure 1 cup; add to custard fill
ing. Turn into tart shell and chill.
Before serving, slice remaining
peaches and arrange on top. Makes
To prevent sliced peaches from
discoloring, dip in mixture of 1 cup
water and 1 tablespoon lemon
Betty J. Light
Peach Custard Tart features a crispy crust, lowfat filling and slices of fresh, natural*
ly sweet Juicy peaches.
PEACH CUSTARD TART
36 vanilla wafers, crushed
3 tablespoons honey
'/> cup sugar
6 tablespoons cornstarch
1 egg white
2 cups nonfat milk
1 teaspoon grated orange peel
1 teaspoon vanilla
(Turn to Pago B 8)
Rebecca Bechtel, the 1993-1994 Tioga County Dairy Princess,
wants to leave you with some great recipes to beat the summer’s heat
The best way to beat the heat is, she says, by using real dairy pro
ducts. One of her favorites is eating ice cream. There are so many dif
ferent flavors to choose from that it’s no wonder it’s America’s #1
dessert. Another great, refreshing dairy product would be a nice cold
glass of milk to quench your thirst. There are more dairy products you
can find in the dairy case in your grocery store that will also help you
survive the summer. Here are two tasty recipes that I'm sure you’ll
love as much as I do.
I chocolate cake
2-3 oz. boxes instant chocolate pudding
1 cup milk
4 cups vanilla ice cream, softened
8 oz. la Creme whipped topping
Mix the Pudding, milk, and ice cream together until smooth.
Spread over cake and top with whipped topping. Serves 6-8.
CHOCOLATE ICE CREAM DESSERT
2 cups vanilla wafer crumbs
'/i cup butter
2 squares chocolate or 6 Tablespoons cocoa
l'/i Tablespoons butter
2 cups powdered sugar
3 beaten egg yolks - 3 beaten egg whites
'/i gallon vanilla ice cream
Butter a 12” x 14” pan. Sprinkle VA cups wafer crumbs over the
bottom. Melt butter and chocolate together over low heat. Add beaten
egg yolks and powdered sugar. Cook slowly for a few minutes. Re
move from heat and fold in the egg whites. Spread batter over the
wafer crumbs and cool. Slice ice cream 1 in. thick and lay evenly over
the crumbs. Sprinkle remaining crumbs over ice cream and cover
tightly with aluminum foil. Freeze until ready to serve. Serves 12 -15.
ICE CREAM CAKE