86-Lancaster Farming, Saturday, July 19, 2003
Peachy Recipes
Use Summer Fruit
PEACH OF A PIE
1 cup sugar
4 tablespoons cornstarch
2 tablespoons com syrup
1 cup water
Lemon juice (optional)
3 tablespoons peach or orange
flavored Jell-0
3-4 sliced, fresh peaches
Mix together sugar, cornstarch,
and com syrup. Slowly add
water, boil until clear. Remove
from heat. Add Jell-O.
After mixture cools, add
peaches. Pour into baked pie
shell. Let pie set one hour in re
frigerator before serving. Top
with whipped cream.
June Kummerer
Pottstown
Christine Newswanger
Danville
PEACH PIE FILLING
TO FREEZE
6 pounds peaches
2Va cups sugar
'/: cup flour
1 teaspoon cinnamon
'/: teaspoon nutmeg
2 teaspoons lemon peel
'/< cup lemon juice
Peel, pit, and slice peaches.
Treat to prevent darkening.
Combine sugar, flour, and spices.
Rinse and drain peaches; stir
into sugar mixture. Let stand
until juices begin to flow, about
30 minutes. Stir in lemon peel
and lemon juice. Cook over me
dium heat until mixture begins to
thicken. Ladle pie filling into
plastic freezer boxes to freeze,
leaving '/2-inch headspace.
Cool at room temperature, not
to exceed two hours. Seal, label,
and freeze. Yields about 4 pints.
Mary Jane Long
Clearfield
JELL-O PEACH JAM
5 cups peaches, crushed
7 cups sugar
1 (No. 2Vi) can crushed pine
apple
2 (6-ounce) boxes strawberry
flavored Jell-O
Combine all ingredients except
Jell-O (any flavor may be used)
and boil 15 minutes. Add Jell-0
and stir until dissolved. Put into
jars and seal.
Esther Mlshler
Hollsopple
COUNTRY PEACH
COBBLER
Filling:
2 to 2'A cups sugar
'A cup cornstarch
8 cups fresh peaches, sliced
Vi teaspoon almond extract
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.
July
26 Ice Cream Month
August
2 Garden Produce
9 National Sandwich Month
16 Covered Dish Dinners
‘A cup butter, melted
Pastry:
2 cups flour
2 tablespoons sugar
Pinch salt
'A cup shortening
4 tablespoons ice water
/i cup melted butter
'A cup sugar
Filling; Combine sugar and
cornstarch. Toss with peaches.
Add almond extract and butter;
set aside.
Pastry: Combine flour, sugar,
and salt in mixing bowl. Cut
shortening into flour until it is
the consistency of commeal.
Gradually add ice water until
dough holds its shape. Roll out
on a floured board and cut into
strips. Pour peach filling mixture
into buttered 9x13-inch baking
pan. Crisscross dough strips over
the filling and brush pastry with
remaining butter. Sprinkle with
sugar. Bake at 400 degrees for 30
minutes or until crust is browned.
Southern Food Guide
PEACH DUMPLINGS
1 cup sugar
1 tablespoon butter
2 cups hot water
2 cups sliced peaches
1 cup flour
2 teaspoons baking powder
'A teaspoon salt
2 cups milk or cream
Make syrup with sugar, butter,
and hot water. Add peaches. Let
this come to a boil. Make dump
lings by mixing flour, baking
powder, and salt into stiff batter
with milk. Drop large spoonfuls
of batter into boiling syrup with
peaches. Cover and cook 20 min
utes. Spoon out dumplings and
fruit into bowl and serve with
cream or milk if desired.
GLAZED FRUIT SALAD
1 (No. 2) can pineapple chunks
1 (No. 2'A) can fruit cocktail
2 (11-ounce) can mandarin
oranges
7 or 8 bananas, peeled, sliced
2 tablespoons lemon juice
1 can peach slices
Drain fruit well. Fold all ingre
dients together. Chill several
hours or overnight. Serves 12.
Betty Biehl
Mertztown
MAKE-AHEAD FRUIT
SALAD
'A cup mayonnaise
'A cup heavy cream
1 tablespoon lemon juice
2 cups drained peach slices
1 cup miniature marshmallows
Caramel Peach Pecan French Toast is sure to be a peachy favorite with family and
friends.
Vi cup halved maraschino
cherries
1 banana, sliced
'/«cup chopped nuts
Combine mayonnaise, whip
ped cream, and lemon juice. Mix
well until blended. Fold in re
maining ingredients. Chill. Im
proves flavor if made several
hours before serving time. Serves
6-8.
PEACH BREAD
A cup butter, softened
1 cup sugar
3 eggs
VA cups all-purpose flour
VA teaspoons salt
Vi teaspoon baking soda
VA teaspoons ground cinna
mon
2 cups fresh sliced peaches
3 tablespoons frozen orange
juice concentrate
Rose Houk
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 alter
nately with 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 in
serted in center comes out clean.
Cool in pan 10 minutes; remove
from pan and cool completely.
New Jersey Peach Council
HONEY PEACH BUTTER
18 peaches
Va cup water
2V* cups sugar
Va cup honey
Wash and peel peaches, chop
coarsely. Cook in water until soft.
Puree in blender. Measure 6 cups
mixture into large saucepan. Stir
in sugar and honey. Heat to boil
ing, stirring frequently. Boil gent
ly 50 minutes until thickened. Fill
prepared jars and process in boil
ing water bath. Let cool. Store in
cool, dry place.
Yield: Approximately six half
pint containers.
Betty Biehl
Mertztown
New Jersey Peach Council
A tree-ripened peach brims with juicy flavor and vitamin C.
For the best flavor, look for these qualities:
• Bright, fresh look
• Firm to the touch
• Cream to yellow skin color between red areas
• A “peachy” fragrance
Store peaches according to their ripeness. Firm but ripe
peaches can be furthered ripened by keeping at room tempera
ture out of direct sunlight.
Ripe peaches should be refrigerated and used with a few days.
Preserve fresh fruit through canning, freezing, or jelly and
jam making.
Peaches lend themselves to many different types of recipes.
To name a few: breads, beverages, sauces, kabobs, salads, cob
blers, ice cream, sorbets, cakes, pies, and many other dishes.
Here’s a recipe from the American Egg Board.
CARAMEL PEACH PECAN FRENCH TOAST
1 loaf (12-ounces) Italian bread, about 15-inches long and
4-inches in diameter
8 tablespoons cream cheese
VA cups chopped fresh peaches
1 cup caramel ice cream topping, divided
4 eggs
1 cup low-fat milk
'A teaspoon vanilla
Va cup pecan halves
Whipped topping, optional
Cut loaf of bread into eight slices, each about I'/i-inches thick.
Cut almost, but not quite, through each slice to make a deep
pocket. Spread 1 tablespoon cream cheese in each pocket.
Combine peach chunks with 2 tablespoons caramel topping.
Divide evenly among pockets. Press to close. In large bowl,
beat together eggs, milk, and vanilla until well blended.
Dip both sides of each stuffed slice into egg mixture over and
around each slice. Cover and refrigerate 30 minutes. Preheat
oven to 350 degrees. Place pecans on a baking sheet and toast in
oven for 4-5 minutes or until crisp; let cool.
Remove stuffed French toast slices to a nonstick baking sheet.
Bake 30-35 minutes or until toasted on the surface and lightly
browned. Serve with remaining caramel topping toasted pecans,
and whipped topping, if desired.
Featured Recipe
PEACH BARBECUE SAUCE
1 cup prepared barbecue sauce
1-2 cups pureed peaches
1 teaspoon brown sugar
The amount of peach puree
used depends on the spiciness
preferred.
Mix barbecue sauce, peach
puree, and brown sugar in small
saucepan. Heat until mixture
comes to a boil. Use as you would
any barbecue sauce over chick
en, pork chops, or ham on the
grill or in the oven. Also good for
dipping!
New Jersey Peach Council