|
 
The welcome aroma of fresh peaches hit me as I walked
into a local grocery store on Sunday and just an hour later, I
was thrilled to see the Clawson’s roadside produce stand
at Kmart selling peaches. When the early freeze destroyed much
of the South’s preach crop, I was worried that we wouldn’t
see any, but I can put those worries to rest now and savor one
of my favorite summer fruits.
Hope you can enjoy, as well. I have chosen a few recipes this
week using canned peaches, just in case the fresh supply doesn’t
last very long.
Diabetic’s
Peach Cobbler
6 fresh peaches, chopped
2 Tbsp. flour
1 Tbsp. Sweet and Low
Mix together. Spoon into a greased baking dish; top with the following
“cobbler” mixture:
1 cup flour
2 tsp. baking powder
½ tsp. salt
¼ tsp. cinnamon
1 egg
½ cup skim milk
2 tsp. Sweet and Low
½ tsp. vanilla
Mix all together and pour over top of peaches. Bake at 350 degrees
until done.
Peach
Crumb Cake
1 (16 oz.) can of peaches in light syrup
1 box yellow cake mix
1 cube of butter
Pour peaches and syrup in 9 x 13 cake pan. Sprinkle cake mix over
peaches. Top with butter slices. Bake at 350 degrees until golden
brown. Good with Cool Whip or ice cream.
Peach
Nut Bread
1 (16 oz.) can sliced peaches
1 tbsp. lemon juice
2 eggs
¾ cup sugar
1 tsp. salt
2 Tbsp. peach preserves
6 Tbsp. butter or margarine, melted
2 cups all- purpose flour
3 tsp. baking powder
¾ cup chopped pecans
Drain peaches, reserving ¼ cup syrup. Finely chop 1 cup
peaches; set aside. In blender container, combine remaining peaches,
butter or margarine, eggs, the reserved peach syrup and lemon
juice. Cover; blend just until smooth. Stir together dry ingredients.
Add egg mixture; stir just until moistened. Fold in reserved peaches
and nuts. Pour into a greased loaf pan. Bake at 350 degrees for
1 hour. Spread with peach preserves. Cool in pan 10 minutes and
remove.
Peach
Pound Cake
1 Tbs. flour
2 Tbs. brown sugar, packed
¼ tsp nutmeg
1 cup sliced peaches in syrup, drained
1 cup granulated sugar
2½ cup unbleached flour
1 tsp baking powder
½ tsp baking soda
8 oz. sour cream
2 egg whites, whipped
1 tsp. vanilla
Preheat oven at 325. Grease and flour Bundt pan. In a mixing bowl,
stir together 1 tablespoon flour, brown sugar, and nutmeg. Add
peaches, mixing until covered with flour-sugar mixture. Layer
peach mixture on bottom of pan. In mixing bowl, mix sugar, flour,
baking powder and baking soda. In a separate bowl, mix sour cream,
egg whites and vanilla. Mix dry and wet ingredients together,
stirring just until moistened. Spread batter evenly over peach
mixture. Bake one hour.
Too
Easy Peach Cobbler
6 fresh peaches - pitted, skinned, and sliced
1 ½ cups white sugar
2 Tbs. all-purpose flour
1 egg
½ cup butter
5 slices white bread
Preheat oven to 350 degrees. Butter an 8-inch square baking dish.
Cut crust from bread slices, and cut each into 4 or 5 slices.
Spread fruit into prepared pan, and cover with a layer of bread
slices. Beat together butter or margarine, sugar, flour, and egg.
Pour mixture over the fruit and bread. Bake for 35 to 45 minutes,
or until golden brown.
Don’t forget your copy of “Lovin’ Spoonful
. . . Cooking With Family and Friends,” a compilation
of nearly 400 mouth-watering recipes by Sherrie Norris.
It is available at all locations of High Country Media
– Boone, Banner Elk, West Jefferson, and at The
Avery Journal in Newland, all Boone Drugs, Black Bear
Books, Trailway Laundry, Wilcox Emporium,( top level,
booth 312-W,) and beginning June 15 at Mast Store locations.
EMAIL:
|
Get Firefox