86-Lancaster Farming, Saturday, July 15, 2000
Cool Fruity Recipes
Eating is never better than in
the summertime.
Luscious peaches, cool water
melons, plums, apricots, nec
tarines, and berries offer variety
for the most finicky eater.
Fruit can be eaten fresh or
combined with a variety of other
foods and baked, cooked, or
churned into smooth, creamy
flavors of ice cream.
Cool off with these fruity reci
pes.
SUMMERY SWEET
PEACH SAUCE
Jazz up ordinary bread pud
ding with a summery sweet
peach sauce. Puree six medium
peeled and pitted peaches and
combine with a tablespoon
honey in a medium saucepan.
Dissolve a tablespoon cornstarch
in A cup water and then stir into
the puree.
Bring the peach mixture to a
boil over medium heat and cook,
stirring constantly, until the
mixture thickens. Remove from
heat and stir in '/: teaspoon
lemon extract. Chill the sauce
and ladle over the bread pud
ding when ready to serve.
JUST PEACHY SHAKE
1 pint frozen vanilla yogurt
1 medium fresh peach, peeled,
pitted, and cut up, or '/:
cup peach slices
1 tablespoon honey
1 tablespoon creamy peanut
butter
Chopped fresh peach (option
al)
Finely chopped peanuts (op
tional)
In a blender container, com
bine Iro/en yogurt, cut-up fresh
or frozen peach, honey, and pea
nut butter. Cover and blend
until smooth. Pour into two
glasses. If desired, garnish each
serving with chopped peach and
finely chopped peanuts. (Makes
two 6-ounce servings).
PA Honey Oueen
Renee Blatt
CANTALOUPE BOATS
'A cup sliced almonds
V* cup honey
1 ripe medium cantaloupe, cut
into quarters, with seeds
removed
1 pint vanilla frozen yogurt
'/: pint raspberries
In a small non-stick skillet,
toast almonds o\er medium heat
lust until golden, stirring fre
quently. Remove skillet from
heal and stir in honev; set aside.
To serve, place cantaloupe
quarters on four dessert plates.
Top with frozen yogurt, raspber
ries. and warm almond mixture.
Makes 4 servings.
P \ Hones Queen
Recipe Topics
If sou base recipes for topics listed below, please share them
with us. We welcome vour recipes, but ask that >ou include ac
curate measurements, a complete list of ingredients, and clear
instructions with each recipe sou submit. Be sure to include
sour name and address. Recipes should reach our office one
week before the publishing date listed below.
Send sour recipes to Lou Ann Good, Lancaster Farming,
P.O. Bos 609. F.phrata. PA 17522.
.Inis
22 - .lams. Jellies, Spreads
29 - Summer Salads
Vngiisl
5 - Tomatoes
CHILLED FRUIT CUPS
12-ounce can frozen pineapple
juice concentrate, thawed
6-ounce can frozen orange
juice concentrate, thawed
1 cup water
1 cup sugar
2 tablespoons lemon juice
3 medium firm bananas, slic
ed
16-ounce package frozen un-
sweetened strawberries
15-ounce can mandarin
oranges, drained
8-ounce can crushed pine
apple
18 clear plastic cups (9
ounces)
In a large bowl, prepare pine
apple juice concentrate accord
ing to package directions. Add
orange juice concentrate, water,
sugar, lemon juice, and fruit.
Spoon 'A cupful into each plastic
cup. Place cups in a pan and
freeze. Remove from the freezer
40-50 minutes before serving.
Yield: 18 servings.
DEEP DISH
PEACH PIE
8-10 peaches
'/: cup sugar
Vx teaspoon salt
4 tablespoons flour
1 tablespoon lemon juice
1 teaspoon almond extract
2 tablespoons butter
Crust:
'A cup flour
'/: teaspoon salt
'/: cup quick rolled oats
5 tablespoons butter
2-3 tablespoons cold water
Prepare peaches and cut into
quarters. Place in a greased cas
serole. Combine sugar, salt, and
flour, sprinkle over peaches.
Sprinkle lemon juice and al
mond extract over top. Dot with
pieces of butter. Sift together
flour and salt. Mix in rolled oats.
Blend butter into dry ingredients
as for pie crust. Add enough
water to hold together. Roll out
dough to '/«-inch thickness.
Cover peaches with crust. Bake
10 minutes at 450 degrees, re
duce heat to 350 degrees and
bake 40 more minutes.
BLUE CHEESE STUFFED
PLUMS, APRICOTS
3 fresh plums
3 fresh apricots, halved and
seeds removed
1 1/ 2 cups blue cheese, crumbled
I tablespoon honey
1 1 2 tablespoons chopped toast
ed hazelnuts
Top each piece of fruit with
crumbled blue cheese, drizzle
i*, . '
'si s . . „
Renee Blatt
with honey sprinkle with ha
zelnuts. Serve immediately.
Serves 12.
BLUEBERRY GRAPE
SAUCE
Bring the elegance of
French cuisine to your table
in a dessert crepe filled with
blueberry grape sauce.
In a saucepan, mix together
11/:I 1 /: cups blueberries and '/>
cup red grape juice. Dissolve
2 teaspoons cornstarch in '/’
cup water and add to blueber
ries. Stir in a tablespoon
honey and cook over medium
heat, stirring constantly, until
the mixture bubbles and
thickens. Remove the sauce
from heat and spoon into the
crepe. Top with a dollop of
low-fat whipped topping.
RASPBERRY SAUCE
A raspberry sauce add rich
ness and texture to a feather
light angel food cake. Drain
and reserve the juice from a
cup of thawed, unsweetened
frozen raspberries. Place the
berries in a small sauce pan.
In ajar with a tight-fitting lid,
shake together the reserved
raspberry juice and 2 tea-
Karen Holler
Lilitz
spoons cornstarch. Add enough
water to make '/: cup. Stir the
juice into the raspberries and
bring to a boil, stirring con
stantly until thickened. Cool be
fore spooning over the cake.
PEACHES AND CREAM
MILKSHAKE
1 cup sliced fresh peaches
1 cup cold milk
1 pint peach ice cream
Sugar
Place peaches and A cup milk
in blender. Cover and blend
until smooth, about 10 seconds.
Spoon in ice cream, cover, and
blend until softened. Add re-
maining milk; mix until blend
ed. Sweeten if desired. Pour
into tall glasses and garnish
with fresh peach slices. Yields
4 cups.
2Vi cups sugar
6 tablespoons cornstarch
A teaspoons salt
S cups milk
2 cans sweetened condensed
milk
6 pasteurized processed eggs
2 cups whipping cream
2 cups light cream
I'/: cups fresh lemon juice
PA Pride
2 packages unflavored gel
atin
In a heavy saucepan, heat
milk until it scalds. Mix eggs,
cornstarch, sugar, and salt.
Stir into milk until it forms
into a soft custard. Soften unf
la\ored gelatin in the lemon
juice. Stir this into custard mix
and add sweetened condensed
milk. Let custard mixture cool,
add whipping cream and light
cream. Stir and pour into
free/er. Makes 4 quarts.
Wash fruit; cut away blem
ished areas; peel, if necessary:
remove pits or seeds. Puree
fruit in a blender until smooth.
>4. v
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*' *
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Am. Dairy
LUCIOUS LEMON
ICECREAM
Elsie Smith
Roaring Springs
LRUIT LEATHER
. a*
■' » v , I*4
Fresh peach ice cream is a seasonal favorite among
ice cream lovers.
If too thick, thin with a little
water or fruit juice. Add 1 table
spoon honey or corn syrup if
fruit is too tart, if desired. Spices
or flavorings may be added at
this time. Fruits that oxidize
(apples, nectarines, peaches, and
pears) should be heated to 190
degrees and allowed to cool be
fore proceeding. Cover drying
trays with heavy, food grade
plastic wrap or use specifically
designed sheets that come with
most dehydrators. Spread puree
Featured Recipe
Ice cream never tastes better than in hot summer weather.
Churn a batch using seasonal fruit, and you’ll enjoy it even
more.
Here are two recipes just in time for using in-season fruit.
Jim Bob’s Cherry Vanilla Ice Cream was a winner at Ag Pro
gress several years ago. It’s still a winner with those who try it.
Happy churning.
PEACH ICE CREAM
1 pint crushed peaches
1 egg
A cup sugar
I'/: cups milk
I'/: cups whipping cream
A teaspoon almond extract
A teaspoon salt
Sweeten peaches to taste. Beat egg until foamy in a large
mixing bowl. Gradually add sugar; beat until thickened. Add
milk, almond extract and salt. Blend in peaches. Chill. Churn
freeze. Yields approximately 2 quarts.
JIM BOB'S CHERRY V ANILLA
1 V: pints heavy cream
2 cups sugar
2 cans evaporated milk
10 pasteurized processed eggs
I'/’ quarts milk
2 teaspoons vanilla
I'/: cups dark cherries
In ice cream can, mix together first six ingredients very well
with wire whisk, then begin to freeze according to ice cream
churn manufacturer's instructions. About two minutes before
the ice cream is done, add the cherries and freeze until done.
Makes 6 quarts.
V V'
A**/'
evenly, about '/n-inch thick in the
center '/i-inch thick at the edges
or dehydrator trays. Dry at 135
degrees until fruit puree feels pli
able and leather-like. Check cen
ter to be sure there are no sticky
spots. Roll, jelly-roll style, while
still warm; cut into pieces and
seal securely in plastic wrap.
Store fruit leather in home can
ning jars for long-term storage.
Ball Book
(Turn to Page B 12)