Over A Cup: Sister's recipe for 'Peach Bread'

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Diane Prather

Peach Bread

Cream:

• 1-1/2 cups sugar

• 1/2 cup margarine or shortening

Add:

• 2 cups mashed peaches (fresh, frozen, or canned)

• 2 cups flour

• 1/2 teaspoon cinnamon

• 1 teaspoon soda

• 1 teaspoon baking powder

• Pinch of salt

Mix well, then add:

• 1 teaspoon vanilla

• 1/2 cup nuts (optional)

Pour into greased and floured pans. Bake at 350 degrees for 35-40 minutes.

— Submitted by Charlotte Allum, Fort Collins, Colorado

This week’s recipe for “Peach Bread” comes from my sister, Charlotte Allum of Fort Collins.

I have not tried the recipe yet, but both of my sisters report that it’s good. An added bonus is that you can use any kind of peaches—fresh, frozen or canned.

To make “Peach Bread”, you will need the following ingredients: 1-1/2 cups sugar, 2 eggs, 1/2 cup margarine or shortening, 2 cups mashed peaches (fresh, frozen, or canned), 2 cups flour, 1 teaspoon cinnamon, 1 teaspoon soda, 1 teaspoon baking powder, pinch salt, 1 teaspoon vanilla and 1/2 cup nuts (optional).

Preheat the oven to 350 degrees. Grease and flour pans. (Charlotte added a note to the recipe: “very important to grease and flour.”)

Cream the sugar, eggs and margarine or shortening. Add the 2 cups of mashed peaches. Then add and mix well: flour, cinnamon, soda, baking powder and salt.

Add the vanilla and nuts (optional).

Bake in greased and floured pans at 350 degrees for 35-40 minutes.

Thanks, Charlotte!

A few weeks ago a reader inquired about my recipe-filing system. “Horrifying” is the word I’ve chosen to describe it.

It’s not that I don’t want a better system, it’s just that I don’t take the time to organize my recipes.

I do have two recipe files that I use for recipes that I have on cards. I also have a loose-leaf notebook that’s filled with recipe booklets and recipes copied onto (or taped onto) notebook paper.

I filled the notebook some years ago.

Then there are the recipes copied onto napkins and small pieces of paper or clipped from papers. To keep track of these, I use the plastic “sleeves” from scrapbooking, one for each category of recipe.

Using this system, I have organized recipes into “casseroles,” “rhubarb,” “zucchini” and so forth. The only problem is that when I need a specific recipe, I have to go through all of them in each “sleeve.”

Recipes that I haven’t tried go into a separate “sleeve.”

Eventually I hope to have loose-leaf notebooks for my recipes, but I haven’t taken the time to get them organized yet.

What is your system for storing recipes? I’d love to hear from you.

Also, now that fall’s here, I’m looking for soup recipes.

Call me at 824-8809 or write to me at P.O. Box 415, Craig, CO, 81626.

Copyright Diane Prather, 2012

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