PEACH CAKE by Hilda Blerins
1 stick of butter
1 cup sugar
1 egg
1 tsp vanilla
(put above in food processor & mix)
add:
2 cups of flour
1 tsp baking powder
1/2 tsp salt
Stir together, then add to processor mix until it makes a ball. Put into bottom of 10" sprinform pan, using hands to press down. Put sliced peaches on top. Bake 45 minutes at 350 degrees.
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PEACH
ICE CREAM
3 cups peach pulp
ice and ice cream salt
2 quarts milk
1 tablespoon lemon juice
1/4 teaspoon salt
1 pint whipping cream
2 cups sugar
1/4 teaspoon almond flavoring
4 eggs, slightly beaten
To the peach pulp add the lemon juice and 1 cup of the sugar--all
to stand 1 hour. Add the other cup of sugar and salt to the
beaten eggs, then blend in half of the milk. Cook this sugar,
egg, and milk mixture over boiling water to make a thick custard.
Cool. Add the remainder of milk, the cream that has been partially
whipped, the flavoring, and sweetened peach pulp. Freeze using
1 part salt to 6 parts ice. Makes 1 gallon.
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EASY
FRESH PEACH PIE
9-inch unbaked pastry crust
1 cup sugar
1/8 teaspoon cinnamon
6 medium-size fresh peaches, quartered
3 tablespoons flour
2 tablespoons butter
Mix sugar, flour, cinnamon. Sprinkle half of mixture over
unbaked crust. Arrange peaches in single layer over mixture.
Dot with butter. Bake at 400 degrees about 1 hour, or until
juices thicken and crust is light brown.
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PEACHY
DELIGHT
1 (2-layer) package yellow cake mix
3/4 cup melted butter
1 pound peaches, sliced, sweetened
2 cups sour cream
1/4 cup sugar
3 egg yolks
Cinnamon to taste
Combine cake mix and butter in bowl; mix well. Spread in bottom
of lightly greased 9 x 12-inch cake pan. Layer peaches over
top. Blend sour cream, sugar, and egg yolks in bowl. Spoon
over peaches. Sprinkle with cinnamon. Bake at 350 degrees
for 30-35 minutes or until set. Yield: 12 servings.
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FRESH
PEACH TARTS
4 cups sliced fresh peaches
3/4 cup sugar
2 teaspoons fresh lemon juice
1 tablespoon cornstarch
4 baked 5-inch tart shells
Combine peaches, sugar, and lemon juice in bowl; mix well.
Let stand for 20 minutes. Drain, reserving juice. Add enough
water to reserved juice to measure 1 cup. Pour juice into
saucepan. Stir in cornstarch gradually. Cook until transparent,
stirring constantly. Cool. Spoon peaches into tart shells.
Pour juice syrup over peaches. Chill until glaze is set. Garnish
with clusters of dark grapes. Yield: 4 tarts.
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FRESH
PEACH LUSH
First layer:
1 cup chopped pecans
1
cup plain flour
½
cup butter, melted
Mix
above ingredients and spread in 13 x 9 pan. Bake at 350°F
for 15 minutes. Cool completely.
Second layer:
8 oz. cream cheese, softened
8
oz. Cool Whip
1
cup powdered sugar
1
teaspoon vanilla
1
teaspoon ground cinnamon
Mix
and spread over cooled crust.
Third layer:
3 cups sliced peaches
2
½ tablespoons cornstarch
1
cup sugar
1
teaspoon almond flavoring
Combine
peaches, cornstarch and sugar. Cook over medium heat for about
5 minutes - until thick. Remove from heat and add flavoring.
Cool completely and spread over second layer. Top dessert
with 8 oz. Cool Whip.
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LOW-FAT
PEACH POUNCAKE
Vegetable cooking spray
1/3 cup vegetable oil
½
cup plain lowfat yogurt
1 ½ cups sugar, divided
3
eggs
2 egg whites
1
teaspoon vanilla
3 cups flour, divided
1
½ teaspoons baking powder
½ teaspoon salt
2
cups chopped, fresh peaches
Spray a 10-inch tube pan with cooking spray. Sprinkle with
1 teaspoon sugar. Combine oil and yogurt, gradually add remaining
sugar, beating well. Add whole eggs and whites, one at a time,
beating well after each addition. Add vanilla and mix well.
Combine 2 ¾ cups flour, baking powder and salt. Gradually
add to yogurt mixture; beat until well-blended. Dredge peaches
with remaining ¼ cup flour. Fold peaches into batter.
Pour batter into prepared pan. Bake at 350°F for 1 hour
10 minutes. Remove from pan and cool completely. Serves 16.
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