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Show Peaches The sweet nectar is still available By DONETA M. GATHERUM Home orchards in Davis County normally boast at least one peach tree. The commercial growers of the county can boast of the best fruit grown anywhere. There are countless ways to use peaches. Standard jam recipes are plentiful. Fresh peach pie is a fall speciality. spe-ciality. Peach pie, cake, cobbler and ice cream can be incorporated into any family's dessert menu. PEACHES THAT have reached the over-ripe stage can be used as a substitute for apples in a brown Betty dessert. PEACH BROWN BETTY V: to 1 cup sugar V tsp. cinnamon Va tsp. nutmeg 'A tsp. salt 1 Vi cups soft bread crumbs or graham cracker crumbs 3 cups sliced peaches 'A cup water Juice and grated rind of 1 lemon 3 Tbsp. butter MIX SUGAR, spices and salt. Grease a Vfr quart casserole. Put in a third of the crumbs, then half of the peaches. Sprinkle with half of the sugar mixture. Repeat. Re-peat. Mix water, lemonjuice and rind; pour over. Put on remaining crumbs and dot with butter. Cover and bake in moderate oven for VA hours. This peach cake might be something you have never before tried. PEACH CAKE '2 cup shortening 1 cup sugar 2 eggs 2 cups flour 2 tsp.- baking powder V tsp. salt Vi cup milk 1 cup diced fresh peaches CREAM SHORTENING and sugar. Add eggs, one at a time, beating well. Sift flour with baking powder and salt. Add alternately with milk to first mixture. Add peaches and mix slightly. Bake in 9 inch square pan 30 to 35 minutes at 375. Serve warm with lemon sauce or whipped cream. A peach float is a light dessert. PEACH FLOAT Pour 13 to Vi cup of peeled peach puree into a glass. Add orange juice to fill. Top with a scoop of vanilla or peach ice cream. To keep the peach puree from darkening, darken-ing, add lemon juice, ascorbic acid powder or Fruil Fresh to the peaches while the puree is being prepared. A popular peach ice cream can be made using a basic cooked custard recipe. BASIC RECIPE 2 cups milk 23 cup sugar 2 Tbsp. cornstarch Dash salt 3 eggs 1 cup whipping cream 1 tsp. vanilla SCALD l'i cups milk and all but 2 Tbps. sugar in top of double boiler. Mix cornstarch, salt then moisten with Vi cup cold milk. Add to hot milk and cook for 25 minutes, stirring occasionally. Beat 3 egg yolks and one white, add to the hot custard, return to the double boiler and cook for five minutes. Chill. Whip 2 egg whites until stiff and beat in the 2 Tbsp. sugar, add the vanilla and finally the cream which has been whipped. Gently fold egg whiles and cream into milk and egg yolk mixture. Chill. For peach ice cream: before freezing, add one cup crushed peaches and V tsp. almond extract. Freeze in the cold unit of your refrigerator. This recipe does not have to be processed in an ice cream freezer. |