Thursday, July 29, 2010 12:10 pm

 Quick Peach Cobbler

4-6 sliced peaches

1 cup self-rising flour

1 cup sugar

1 large egg, beaten

1/2 cup butter or margarine

cinnammon

nutmeg

Sprinkle sugar, cinnammon and nutmeg on sliced peaches. Toss to mix. Place in shallow casserole dish. Mix sugar, flour, and egg to a crumb-like texture. Pour over peaches. Melt margarine and drizzle over crumb topping. Bake at 350º for 30 minutes or until top turns slightly brown and crusty. Serve hot or cold, plain or with ice cream.

peach ice cream

2 qts. fresh peach puree

juice of 2 lemons

1 tsp. almond flavoring

1 pt. whipping cream,

   not whipped

2-1/2 cups sugar

2 cups finely chopped

   peaches

Select ripe peaches. Peel if desired (not necessarty), pit and puree. Mix first four ingredients. Combine peaches and sugar; mix until sugar is dissolved. Combine all ingredients. Pour into a ice-cream freezing can and freeze according to manufacturer’s instructions.

peach crisp

6-7 large peaches

juice of 1 lemon

1/2 cup sifted flour

3/4 cup rolled oats

1/2 cup brown sugar, packed

1/3 cup margarine

Put peeled, sliced peaches in shallow baking dish and sprinkle with lemon juice. Mix flour, oats, and brown sugar. Cut in margarine with pastry blender. Press over peaches. Bake at 325º for 30 minutes or until peaches are tender.

peach refrigerator cake

1/2 pound marshmallows

1/2 cup orange juice

1/2 cup ginger ale

1 cup heavy cream, whipped

Sponge cake or lady fingers

6-8 peaches, sliced

1/2 cup chopped crystallized

   ginger

Cut marshmallows in quarters, add to orange juice and stir over hot water until almost melted; cool slightly and add ginger ale. When slightly thickened fold in 3/4 cup whipped cream. Line a spring form pan with waxed paper. Arrange layer of cake or ladyfingers on bottom, next a layer of peaches, then layer of marshmallows; repeat until there are 3 layers of cake and 2 of filling. Chill  in refrigerator overnight. Unmold; garnish with remaining peaches and cream of ginger.

baked peaches

By: Mae Greene

1 dozen peaches

1 cup granulated sugar

Prick peaches all over with a fork and set them close together in a baking dish. Sprinkle with sugar, and add just enough water to cover the bottom of the dish. Bake until soft. Serve with ice cream.

baked stuffed peaches

6 ripe peaches

1/2 cup sugar

4 egg yolks

1/2 lb. almond macaroons,

   crushed

Peel and halve peaches; scoop out about 1 teaspoon of the center pulp of each half. Mash pulp; mix with sugar, crushed macaroons and egg yolks. Place halves close together, cut side up, in greased baking dish, about 8x12. Spoon macaroon mixture into center of each. Bake in a slow oven (300º) for 30 minutes, or until peaches are tender.

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or you can email me at: gale@shelbyinfo.com