Peaches , Pears Sweeten Summertime Meals PEACH COBBLER Vi cup biscuit mix 1 tablespoon sugar 1 tablespoon milk 1 teaspoon cooking oil 1 teaspoon butter, softened 2 tablespoons sugar, divided 1 teaspoon cinnamon 16-ounce can sliced peaches 3 tablespoons sugar 2 teaspoons cornstarch 2 teaspoons lemon juice Stir together biscuit mix and 1 tablespoon sugar. Add milk and cooking oil, mix well. On a floured surface, pat biscuit dough to a 6x4-inch rectangle. Spread with butter, then sprinkle with 1 tablespoon sugar and cinnamon. Roll up jelly-roll style, starting at the narrow side. Cut into fourths. Drain peaches, preserving syrup. Add water to syrup to make one cup. In a saucepan, combine 3 tablespoons sugar and cornstarch. Stir in syrup mixture. Cook and stir over medium heat until thick and bubbly. Stir in peaches and lemon juice. Divide peach mixture among four one cup baking dishes. Top each with a biscuit. Bake at 425 degrees for 15 minutes. Servings: 4. Melissa Wolfe SUN Area Dairy Princess PEACHES AND CREAM PIE 8 ounces cream cheese 15-ounce can peaches, sliced Small box vanilla pudding mix (NOT instant) Grease pie plate. Drain peaches well. Combine: 'A cup flour 'A teaspoon salt 3 tablespoons butter 'A cup milk 1 teaspoon baking powder 1 box pudding mix legg Beat ingredients for two min utes at medium speed. Pour in pan and top with peaches. Take: 3 tablespoons peach juice Vi cup sugar Beat 2 minutes at medium speed. Spoon on top leaving one inch border. Take: 1 tablespoon sugar 'A teaspoon cinnamon Sprinkle on top of cream cheese mixture. Bake at 350 de grees for 30 minutes. Kari Martin Lancaster County Dairy Princess Recipe Topics If you have recipes for topics listed below, please share them with us. We welcome your recipes, but ask that you include ac curate measurements, a complete list of ingredients, and clear instructions with each recipe you submit. Be sure to include your name and address. Recipes should reach our office one week be fore the publishing date listed below. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. August 31 Sweet Potatoes September 7 National Chicken Month 14 Many Ways With Rice 21 Mushrooms V./I CARAMELIZED PEACHES WITH VANILLA CUSTARD ! A cup sugar 2 cups water 4 firm ripe peaches l'/t cups store-bought or home made custard V* cup plus 2 tablespoons light cream 1 teaspoon vanilla extract Extra sugar for broiling or grilling Combine sugar and water in a saucepan and stir over low heat to dissolve sugar. Bring mixture to a boil. Add peaches and poach for 10-15 minutes, or until skewer inserted in the thickest part of the peach meets no resistance. Remove the peaches, peel off the skins, and set aside. Bring the poaching syrup to a boil and boil until reduced by half, about 10 minutes. Set aside to cool slightly. Combine the custard with the cream, vanilla, and 2 tablespoons syrup. Place the custard mixture in a bowl and place the peaches in the mixture. Sprinkle peaches with a little extra sugar. Broil or grill the peaches, about two inch es away from the heat, until the sugar caramelizes, about three minutes. Serves 4. Weldon Russell PEAR JAM 4 cups prepared pears (about 3 pounds fully ripe pears) 2 tablespoons fresh lemon juice 5 cups sugar 1 box powdered fruit pectin First prepare the fruit. Peel and core about 3 pounds pears. Finely chop or grind fruit. Mea sure 4 cups into 6- or 8-quart saucepan. Add lemon juice. Make the jam. Measure sugar and set aside. Mix fruit pectin into fruit in sauce pot. Place over high heat and stir until mixture comes to a full boil and boil hard one minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Ladle quickly into hot jars, filling to within '/s-inch of tops. Cover and process in boiling water bath for five minutes. Makes about 6‘A cups or about seven jars. Cheese Lover’s Passionate ‘Pear’ing is the grand prize winner in a contest sponsored by the American Dairy Association. PEAR VANILLA BUTTER 16-ounce can pear halves or slices in syrup 1 teaspoon vanilla extract Drain pears, reserving */i cup syrup. Combine pears and syrup in small saucepan; simmer mix ture gently for 15 minutes, or until pears are tender. Remove from heat; stir in vanilla. Using a fork or potato masher, mash pears. Makes one cup. PEAR-CRANBERRY CRISP 3 16-ounce cans pear halves, drained 1 cup cranberries 'A cup brown sugar Vi cup all-purpose flour Vi teaspoon ground cinnamon 'A teaspoon ground nutmeg 'A cup butter 'A cup chopped pecans Ice cream, optional In greased 9x9-inch baking dish, layer pear halves and cran berries. In medium bowl, com bine brown sugar, flour, cinna mon, and nutmeg. Using a pastry blender or two knives, cut butter into flour mixture and Mend until it resembles a coarse meal. Stir in pecans. Sprinkle mixture evenly over fruit. Bake at 375 degrees for 30-40 minutes, or until top is lightly browned. If desired, serve topped with vanilla ice cream. Makes six servings. Featured Recipe Combining pears and cheese in a cooked recipe may sound like an unusual combination, but the taste resulted in a grand prize win for Susan Tingley, Oregon, in a contest sponsored by the American Dairy Association. If you are searching for a stunning dish to serve to guests, here’s one you’ll want to try. CHEESE LOVER’S PASSIONATE ‘PEAR’BNG 2 medium red delicious or Fuji apples, cored, sliced 1 ripe pear, cored, sliced 2 tablespoons bread crumbs, very fine 1 tablespoon brown sugar 1 cup grated Monterey Jack cheese 1 cup grated Cheddar cheese 2-3 tablespoons pepper jelly 6 small flour tortillas, cut into sixths In a 9-inch round pan, layer apples and pears. Combine bread crumbs with brown sugar and sprinkle over fruit. Mix cheeses together and lay over fruit and crumb mixture. Top with pepper jelly. Bake 20-25 minutes at 350 d Heat oven to 375 degrees. Place tortilla wedges on bakin; sheet in single layer. Brush wit melted butter. Sprinkle with cin namon and sugar. Bake unf lightly toasted, 6-8 minutes. Serve tortilla wedges with fruit and cheese mixture.
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