Over a Cup of Coffee: More peach recipes
September 6, 2018
This week's column features two more recipes for using peaches. These recipes are old. They were taken from two "1000 Recipes Cook Books," published in 1951 by Dell Publishing. The peach cobbler is similar to the recipe in last week's column, except that it uses almonds. I have not tried the "Peach Pecan Pie" yet.
• 2 cups canned or fresh sliced peaches, drained
• 1 tablespoon cornstarch or flour
• 1/2 cup sugar
• 1/4 teaspoon salt
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• 1/2 cup peach juice
• 1 cup sifted flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1/4 cup vegetable shortening
• 1/4 cup chopped, blanched almonds (optional)
• 1/3 cup milk
Place peaches in a greased 6-by-10-inch baking dish. Sprinkle cornstarch over the fruit. Combine sugar, salt, and peach juice, and pour it over the peaches. Meanwhile, make the cobbler dough: Sift the flour, baking powder, salt, and sugar together. Cut in the shortening until fine. Add almonds and mix well. Add milk, stirring with a fork into a soft dough. Drop dough by small spoonfuls on the peaches and sprinkle with sugar, if desired. Bake in a moderately hot oven (375 degrees) for 40 to 45 minutes. Serve warm, with cream. Makes 6 to 8 servings.
Peach Pecan Pie
• 1 cup sugar
• 3 tablespoons flour
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1/2 cup cold water
• 3 tablespoons orange juice
• 1 tablespoon butter or margarine
• 1 tablespoon grated orange rind
• 1/4 cup chopped pecans
• 2 cups sliced peaches
• 1 unbaked pie shell, 9-inch
• Whipped cream for topping
Mix together the sugar, flour, cornstarch, salt, cold water, orange juice, and butter or margarine. Cook for about 15 minutes, or until mixture is thick, stirring constantly. Remove from heat and stir in the grated orange rind, pecans, and sliced peaches. Pour the filling into the unbaked pastry shell. Bake in a moderate (375 degree) oven for about 40 minutes or until done. Garnish with whipped cream when serving.
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