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What a Peach!
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Skillet Peach Cake
  • 1/4 cup butter
  • 3/4 cup brown sugar
  • 1 cup nuts
  • 1 cup sliced peaches
Melt butter in 9-inch skillet and add sugar and nuts. Arrange peaches on top.
  • 2 eggs
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup milk
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 teaspoon baking powder
Beat eggs gradually, adding salt and sugar. Add milk, butter and vanilla and mix. Blend in flour and baking powder. Pour batter over fruit and bake at 350 degrees for 30 to 40 minutes. Turn cake upside down on platter. Serve with whipped cream.

Note: To bake on coals. Cover top of skillet tightly with lid or aluminum foil. Place in midst of coals, putting some on top of lid. Cook about 40 minutes or until dough is baked through.

Peach Rum Jam
From Marilyn Holmes
  • 3 3/4 cups chopped peaches (3 pounds ripe peaches)
  • 5 1/2 cups sugar
  • 1 box Sure Jell fruit pectin
  • 2 tablespoons lemon juice
  • 1/4 cup rum
Chop peaches. Measure sugar and set aside. Add pectin to fruit and mix well. Stir lemon juice and rum to prepared fruit. Place over high heat and stir until mixture comes to hard boil. Stir in sugar at once. Bring to full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Pack in hot sterile jars.

Spicy Peach Chutney
  • 2 pounds slightly underripe peaches
  • 1/2 cup apple cider vinegar
  • 1 cup firmly packed brown sugar
  • 1/2 cup raisins
  • 1 medium onion, chopped
  • 1 large clove garlic, minced
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon red pepper
Peel peaches; pit and coarsely chop. Place in large saucepot with vinegar and remaining ingredients. Bring to boil. Reduce heat to low and simmer, uncovered, 45 to 60 minutes until thickened, stirring every few minutes. Makes about 3 cups. Pour into sterilized jars and seal.

Peach Dessert
  • 3 egg whites
  • 2 cups granulated sugar, divided
  • 17 soda crackers
  • 1/2 cup chopped nuts
  • 1 teaspoon vanilla
  • 6 peaches, sliced
  • 1 teaspoon cinnamon
  • 1 carton Cool Whip
Beat egg whites until stiff. Gradually add 1 cup sugar and beat again until very stiff. Crumble soda crackers by hand, not too fine. Add crumbled crackers, nuts and vanilla to egg and sugar mixture. Spread mixture into a greased 13-by-9-by-2inch pan and bake in a preheated 350-degree oven for 25 to 30 minutes. Let cool. Mix sliced peaches with 1 cup sugar and cinnamon. Fold into Cool Whip and spread on crust. Refrigerate overnight. Serves 8 to 10.

Peach Shortcakes with Sour Cream
Shortcakes:
  • 2 1/2 cups cake flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup unsalted butter, at room temperature
  • 1 cup sour cream

Topping:
  • 8 ripe peaches, 3 1/2 to 4 pounds total, halved, pitted, peeled and sliced
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon bourbon or brandy
  • 1/3 cup granulated sugar, or to taste, plus 3 tablespoons granulated sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
Preheat oven to 425 degrees. To make shortcakes, sift together flour, sugar, baking powder, soda and salt. Using your fingertips, work in the butter until crumbly. Add sour cream and stir until a cohesive mass forms. Set on well-floured work surface and knead gently about 10 times. Pat into a rectangle 3/4 inch thick. Using a cutter 2 1/2 to 3 inches in diameter, cut out 8 rounds. Place close together on an ungreased baking sheet. Bake until puffy and golden, about 15 minutes. Transfer to a rack to cool.

Prepare fruit in a bowl and toss with lemon juice, bourbon and cup or less of sugar; set aside. To make topping, whip cream until thickened. Add vanilla and 3 tablespoons sugar; whip until stiff. Gently stir in sour cream.

To serve, split each shortcake horizontally and put the bottoms on individual plates. Spoon about 1/3 cup fruit over each bottom. Set tops in place and spoon on remaining fruit. Crown with the topping. Serves 8.

Refreshing Peach Ice Cream
  • 3 medium fresh peaches, halved, pitted and finely chopped to make 2 cups
  • 2/3 cup sugar
  • 4 teaspoons lemon juice
  • 1 cup whole milk
  • 1 cup whipping cream
  • 2 egg yolks
  • 5 pounds cracked ice
  • 2 cups rock salt
Stir into peaches cup sugar and lemon juice and set aside. Mix milk, cream, egg yolks and remaining cup sugar in saucepan; cook over medium heat until it begins to boil, about 3 to 4 minutes. Stir in chopped peaches and cool. Churn freeze in ice cream maker according to manufacturer's directions. Serve at once of freeze firm. Makes 5 cups.

Grilled Peaches and Plums with Vanilla Ice Cream
From California Tree Fruit Agreement
  • 6 fresh peaches
  • 6 fresh plums

Peach Marinade:
  • 1/2 cup Grand Marnier
  • 1/2 cup peach liqueur
  • 1 tablespoon brown sugar
  • 1 tablespoon granulated sugar
  • 2 teaspoons shredded fresh mint

Plum Marinade:
  • 3/4 cup gin
  • 1 tablespoon brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon shredded fresh mint
  • 1 1/2 pints vanilla ice cream
Cut peaches around the pit and remove carefully. Slice into whole disks about 1/4 inch thick. Mix together all ingredients to peach marinade to dissolve sugars. Put peaches in marinade for 10 minutes. Make sure the grill is clean and hot. Lightly oil grill with brush or towel and put peaches on top. Grill one side of the peaches. Remove when grill marks are evident.

Cut plums into wedges. Mix plum marinade ingredients until sugars dissolve. Place in marinade for 10 minutes. Follow the same steps for grilling peaches. Take remaining marinade and reduce, separately, by three-quarters. Put peach disks around the perimeter of the plate and plums in the middle to form a crown. Drizzle reduced marinades over corresponding fruit. Finish with a scoop of vanilla ice cream in the middle of plums. Garnish with a mint sprig or edible flower. Serves 6.

Fresh Peach Tart
From "Maryland's Way"
  • 1 cup sugar
  • 1/2 cup water
  • 3 pounds ripe peaches
  • 2 tablespoons cornstarch
  • 1/4 teaspoon almond extract
  • Pastry for individual tarts or 1 large tart
Make a syrup of sugar and water, stirring until sugar dissolves. Pare and slice a half-dozen peaches; add them to syrup and cook until soft. Mix cornstarch to a paste in a little water and add to peach syrup, stirring until thickened. Set aside to cool, then add almond flavoring. Near serving time, peel and halve remaining peaches, placing 1 uncooked shell in each individual tart shell, or arrange in large tart shell. Spoon syrup with peach slices over the peach halves until shells are nicely filled. Serves 8.

Pastry for Tarts:
  • 1/2 teaspoon baking powder
  • 1 scant teaspoon salt
  • 2 1/2 cups sifted flour
  • 1/2 cup shortening
  • 1/2 cup butter
  • 6 to 8 tablespoons ice water
Add baking powder and salt to flour. Cut in shortening until it looks like coarse cornmeal. Stir in ice water with a fork, a little at a time, until all the flour is moistened and dough can be gathered into 2 balls. Chill dough. Roll out each ball on a lightly floured board, handling as little as possible. Fit pastry into 2 large tart pans or 12 small tart shells. Trim, leaving an overlap to be turned under and fluted or crimped for an attractive edge. Bake in a 450-degree oven for about 12 minutes or until a light golden color. Cool before filling. Half of this quantity will make an average-size pie.

Peach Rice Pudding
From "Maryland's Way"
  • Ripe peaches
  • 1/2 cup chopped nuts
  • Cinnamon
  • 2 eggs
  • 1 cup milk
  • 1/2 cup sugar
  • 1 cup cooked rice
Peel and halve fresh, ripe peaches and place in baking dish with cavities up. Fill cavities with nut meats. Sprinkle with a little cinnamon or nutmeg. Beat eggs lightly and mix with the milk, sugar and cooked rice. Pour rice custard over fruit and bake in a moderate oven for 10 minutes. Serve with cream or Peach Sauce.

Peach Sauce:
  • 1 cup sliced peaches
  • 1 teaspoon cornstarch
  • 1/2 teaspoon almond flavoring or 1 tablespoon peach brandy
  • 1/2 cup powdered sugar
To slice peaches, add sugar to lightly sweeten. Set aside for a while, then mash with a fork. Strain. To the juice, about 1/4 cup, add cornstarch mixed with a little cold water. Simmer mixture until clean and slightly thickened. Remove from heat and add flavoring or brandy. Mix powdered sugar with mashed peaches, then blend in the cooked sauce. Serve hot or cold on puddings, cake or custard.

Peach Fritters
  • 4 ripe peaches, about 1 pound
  • 1/2 lemon

Batter:
  • 2 large eggs, lightly beaten
  • 1/2 cup cold milk
  • 3 tablespoons light brown sugar
  • 1 cup flour
  • Pinch of baking soda
  • 2 to 3 tablespoons confectioners' sugar
Peel the peaches, halve them and cut into thin wedges. Put the wedges in a bowl and squeeze the lemon juice over them. Toss to distribute the juice evenly. Put oil in a deep skillet or deep fry. Turn on the heat to medium-high and heat the oil until it's around 375 degrees.

While the oil is heating, put the eggs, milk and sugar in a large mixing bowl that will comfortably hold all the batter ingredients. Lightly beat them until they are well mixed, then gradually beat in the flour until the batter is smooth. Then beat in the soda.

When the oil is hot, put the peach wedges in the batter, a few at a time; lift them out with a fork or slotted spoon and slip into the oil. Fry until they're golden brown, about 3 minutes, turning them halfway through the cooking. Drain on absorbent paper and transfer to a serving dish. Put the confectioners' sugar in a sieve, dust it over the fritters and serve hot. Serves 4 to 6.

Summertime Fruit Pizza
  • 1 roll Pillsbury Sugar Cookies
  • 1 8 oz. pkg. cream cheese, softened
  • 1/4 cup sugar
  • 1 10 oz. can crushed pineapple (drain and reserve juice)
  • 1 can Mandarin oranges (drain and reserve juice)
  • 1 1/2 teaspoons cornstarch
  • Assorted sliced fruit: kiwi, strawberries, green or red seadless grapes, peaches, blueberries, bananas or any variety of your choice
Cut cookie dough into 1/4 inch slices and arrange on a pizza pan. Bake as directed and cool. Mix cream cheese and sugar and spread over dough. Spread well drained pineapple over cream cheese. Arrange sliced fruit over pineapple. Cook juice from oranges and pineapple with cornstarch until thickened, then drizzle over fruit and serve.
Makes 8 servings.

Kiwi Fruit Tart With Almond Crust
From Sherry Krum

Crust:
  • 2 cups almonds
  • 1/2 cup rolled oats
  • 1/4 cup maple syrup
  • 1/4 cup canola or sunflower oil or butter
  • 2 tablespoons filtered water
  • Pinch of sea salt

Filling:
  • 8 ounces unsweetened raspberry jam
  • 1 lemon, juiced
  • 1 banana, sliced and combined with juice of 1 lemon
  • 6 strawberries, sliced
  • 1 ripe peach, sliced thin
  • 2 kiwi fruit, peeled and sliced
  • 1 1/2 cups apple juice
  • 1 1/2 tablespoons kuzu, found in natural food stores, or use arrowroot
  • 1/2 teaspoon vanilla
Preheat oven to 350 degrees. To make crust, process almonds and oats in a food processor until pulverized and fine. Add the rest of the crust ingredients, process until they form a ball. Press into oiled pie plate. Bake for 20 minutes. Remove from oven and cool. Spread jam over baked crust. Arrange fruit in pretty pattern. Mix apple juice, kuzu and vanilla. Cook until thickened. Pour or brush carefully over fruit, covering everything, Chill until set.

Blueberry Crumb Cake

Crumb Mixture:
  • 2 cups all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 cup (2 sticks) butter
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoon cinnamon
With pastry cutter or food processor, mix all ingredients until fine crumbs are formed. Set aside at room temperature.

Coffee Cake Mixture:
  • 1 1/2 cups granulated sugar
  • 3/4 cup butter
  • 3 large eggs
  • 1 1/2 cups regular or light sour cream
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh or frozen blueberries
In large bowl, with electric mixer at medium speed, cream butter, sugar and vanilla until light and fluffy. Beat in eggs, 1 at a time, until well-mixed. Combine flour, baking powder, baking soda and salt and add to creamed mixture alternately with sour cream. Carefully fold in blueberries.

Spread half of batter into greased and floured 9- or 10-inch tube pan. With hands, form half of crumb mixture into large flat lumps and place on batter. Top with remaining batter, spreading carefully to cover crumb layer. Repeat with remaining crumb mixture. Bake at 350 degrees for 60 to 65 minutes, or until cake tester comes out clean. Cool in pan 10 minutes.

Loosen cake from sides of pan and invert onto large plate. Immediately invert again onto wire rack to cool, crumb side up.

Note: This was the first place winner in the Land O' Lakes Sour Cream Quick Bread Contest at the Maryland State Fair.

Super Strawberry Shortcake
  • 1 quart fresh strawberries, sliced
  • 1 to 2 tablespoons sugar

Shortcake:
  • 1 3/4 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cold butter or margarine
  • 1 egg
  • 3/4 cup sour cream

Topping:
  • 1 cup whipping cream
  • 1 to 2 tablespoons sugar
  • 1 teaspoon vanilla
Combine the strawberries and sugar; set aside. For shortcake, combine dry ingredients in a large bowl; cut in butter until crumbly. In a small bowl, beat egg; add sour cream. Stir into the crumb mixture just until moistened. Turn onto a floured board; knead 25 times or until smooth. Roll out into a 7 1/2-inch circle. Cut a 2-inch hole in center to form a ring. Place on a lightly greased baking sheet. Bake at 425 degrees for 12 to 14 minutes or until golden. Remove from baking sheet; cool on a wire rack.

For topping, beat cream and sugar until stiff peaks form; stir in vanilla. Just before serving, split cake horizontally. Spoon juice from berries over bottom layer. Spoon half of berries over juice. Spread half of topping over berries. Add the top cake layer, remaining topping and berries. Cut into wedges. Yields 8 servings.

Strawberry Meringue Pie
  • 1/3 cup finely crushed saltines, about 12 crackers, divided
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/2 cup chopped pecans, toasted
  • 1 package, 4 ounces, German sweet chocolate
  • 2 tablespoons butter
  • 4 cups strawberries, halved
  • 1 cup whipping cream
  • 2 tablespoons confectioners' sugar
Sprinkle 2 tablespoons cracker crumbs into a greased 9-inch pie plate. In a mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form. Gradually add sugar; beat until stiff peaks form. Fold in the vanilla, pecans and remaining cracker crumbs. Spread meringue onto the bottom and up the sides of prepared pan. Bake at 300 degrees for 45 minutes. Turn oven off and do not open door; let cool in the oven overnight.

Melt chocolate and butter; drizzle over shell. Let stand 15 minutes or until set. Top with berries. Whip the cream and confectioners' sugar until soft peaks form; spoon over berries. Yields 6 to 8 servings.

Strawberry Angel Torte
  • 10-inch tube angel food cake
  • 1 pint strawberries, crushed
  • 1 tablespoon milk
  • 1 pint strawberries, sliced
  • 1 tub, 12 ounces, light whipped topping, thawed
  • Strawberries and mint leaves for garnish
Cut cake horizontally into 3 layers. Place 1 cake layer on serving plate. Stir crushed strawberries and milk into 1 1/2 cups of the whipped topping in a large bowl. Spread 1/2 the strawberry mixture on cake layer. Arrange 1/2 of the sliced strawberries on top of strawberry mixture. Repeat layers, ending with cake. Frost top and sides of torte with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate top and sides of torte with strawberry fans and mint leaves, if desired. Makes 12 servings.

Pickled Watermelon Rind
  • 5 pounds watermelon rind
  • 1 lemon, thinly sliced, seeded
  • 2 tablespoons whole allspice
  • 2 tablespoons chopped fresh ginger root
  • 4 3-inch sticks cinnamon, broken
  • 4 cups granulated sugar
  • 2 cups distilled white vinegar
  • 1 cup water
Remove all pink flesh and dark green rind from watermelon. Cut into 1-inch squares or diamonds. Measure rind to equal 10 cups. Blanch rind in boiling water for 8 to 10 minutes or just until a fork can slightly pierce the rind. Don't overcook. Cool in ice water. Drain well.

Put rind and lemon slices in 6- to 8-quart saucepot; combine sugar, vinegar, water and spice bag. Bring to boil. Reduce heat and simmer for 5 minutes. Pour syrup over watermelon and lemon; stir. Cover and let stand in cool place for 12 to 18 hours, stirring 2 or 3 times. Remove lemon.

In 6- to 8-quart saucepan, bring mixture to boil. Reduce heat and simmer 40 to 50 minutes or until rind is transparent, stirring occasionally. Remove spice bag. Immediately fill hot pint or half-pint jars with mixture, leaving inch headspace. Carefully run nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Put hot lids on jars and screw bands on firmly. Process in boiling water canner 15 minutes for pints and 10 minutes for half-pints. Makes 3 to 4 pints or 6 to 8 half-pints.

Raspberry Parfait
  • 1 tablespoon instant tapioca
  • 1 cup milk
  • 1 egg
  • 1/4 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1 cup raspberries
  • 1 tablespoon whipped cream
Cook the tapioca and milk in a double boiler until tapioca becomes transparent. Beat the egg, add the milk and tapioca mixture to the egg and return to the double boiler. Cook until the mixture becomes thick, stirring frequently. Cool slightly and then add the vanilla, salt and raspberries. Chill. Serve in parfait glasses, topped with whipped cream, if desired. Makes 4 servings.

Raspberry Lemon Muffins
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1 lemon
  • 2 eggs
  • 1 1/4 cups yogurt
  • 1/4 cup butter, melted
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 cups raspberries
  • 1 to 2 tablespoons flour
Preheat oven to 375 degrees. Sift dry ingredients together in a large bowl. Grate lemon rind and add to dry ingredients. Combine all liquid ingredients in a large bowl. Add in dry ingredients and stir just until incorporated. Toss raspberries with 1 to 2 tablespoons flour. Gently fold into dough. Spray pans with nonstick spray. Fill muffin cups. Bake 20 minutes. Yields 12 muffins.

Raspberry Mocha Mousse
  • 2 6-ounce packages raspberries or strawberries, sliced
  • 1/2 cup semi-sweet chocolate chips
  • 3 tablespoons milk
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon instant espresso powder
  • 2 eggs, separated
  • 1/8 teaspoon cream of tartar
  • 3 tablespoons sugar

Garnish:
  • 1/2 cup unsweetened whipped cream
  • 4 cookies
Rinse and drain berries. Set aside while preparing mousse. Heat the chocolate chips, milk, vanilla and espresso powder in a small saucepan over medium-low heat until chocolate melts. Whisk until smooth. Beat in egg yolks, one at a time, and continue to cook and whisk until mixture thickens and reaches 140 degrees. Remove from heat.

Place egg whites in an ovenproof glass or metal bowl and set in a saucepan over simmerng water. Add cream of tartar and beat until foamy. Gradually add sugar, beating constantly. Beat until whites form soft peaks and sugar is dissolved, about 5 to 7 minutes. Stir of the whites into the chocolate mixture and blend. Gently fold in the remaining whites.

Spoon about 1/2 cup berries into each of 4 stemmed glasses. Divide the mousse among the glasses. Top with remaining berries, cover with plastic wrap and refrigerate until firm, several hours or overnight. Serve with a dollop of whipped cream and a cookie, if desired.

Triple Berry Jam
  • 5 cups prepared fruit, such as strawberries, raspberries and blackberries
  • 7 cups sugar
  • 1 box Sure Jell fruit pectin
  • 1/2 teaspoon butter or margarine
Sterilize about 8 1-cup jelly jars. Stem and thoroughly crush ripe berries. Measure and place berries into large saucepot, one layer at a time. Measure sugar into separate bowl. Stir fruit pectin into fruit ini saucepot. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly.

Remove from heat. Skim off any foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims nd threads. Cover with two-piece lids. Screw bands tightly. Invert jars 5 minutes and then turn upright. Check seals. Or process jars in a water bath canner.

Berry Breakfast Parfait
  • 1 1/2 cups low-fat yogurt
  • 2 tablespoons honey
  • 1 cup raspberry puree
  • 1 teaspoon unflavored gelatin
  • 1 cup raspberries or sliced strawberries
  • 1/2 tablespoon sugar
  • 1 1/3 cups granola
  • 1/2 cup sweetened coconut
Combine yogurt and honey. Sprinkle gelatin over puree to soften. Heat until gelatin is dissolved. Toss berries with sugar. In a tall parfait glass, layer yogurt, raspberry puree, whole berries and granola. Make two layers of each. Use a butter knife to swirl the puree with yogurt. Preheat oven to 350 degrees. Spread coconut on a baking sheet. Place in oven and check after 3 minutes. Stir. Bake until lightly toasted. Sprinkle coconut on top of each parfait. Makes 2 servings.

Puree: To make seedless puree, place 2 1/2 cups fresh or partially thawed raspberries in a blender or food processor and puree with 1 tablespoon lemon juice. Pour into a fine strainer set over a bowl. With a spoon or flexible spatula, stir and press puree through strainer. Discard seeds. Makes 1 to 1 1/2 cups.

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