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| Baltimore Peach Cake
| Home Canned Peaches  
| Equivalents  
| Tips for Selection & Care
| Homemade Peach Ice Cream  
| Peaches and Cream Pie  
| Peach Calfouti
| Peach Jam  
| French Crumb Peach Pie  
| Peach Cobbler Flip  
| Peach Parfait
| Dutch Peach Crumb Bake  
| Fresh Peach Kuchen  
| Peach Sherbet
| Spiced Peach Dessert  
| Peach-Yogurt Shake  
| Peach Cobbler  
| Peach Crumb Pie
| Peach Bundles  
| Peach-Yogurt Shake  

BALTIMORE PEACH CAKE

1 tablespoon butter, softened
1 cup sugar
2 1/2 cup flour
3 teaspoon baking powder
1 1/2 cup milk
3/4 cup sugar, mixed with:
      2 teaspoon cinnamon
      5 large peaches, peeled & sliced
      2 tablespoon butter, melted

Preheat oven to 350^oF. with electric mixer, blend first five ingredients. Spread in greased and floured 15x10" jelly roll pan, or 13x9" plus one 8" cake pan. Sprinkle half of cinnamon/sugar mixture lightly over dough base. Arrange peach slices by rows on top of base. Sprinkle with remainder of cinnamon/sugar mixture and drizzle melted butter over all. Bake for 25-30 minutes. (For thicker dough, omit 8" cake pan and use 13x9" pan only.)

HOME CANNED PEACHES

The easiest way to home can Peaches is the cold-raw pack. Use firm, ripe, perfect Peaches.

1. Select your jars and check to be sure they are perfect - no nicks. Use new lids.
2. Wash jars in hot water just before using.
3. Slice and peel Peaches. Cut in half and remove pit. (Save a few pits to flavor syrup.)
4. Treat peaches with "Fruit Fresh" according to package directions, in order to maintain their true color.
5. Pack Peaches in jars, as tightly as possible, leaving 1/2 inch head room.
6. Fill jars with syrup. Slip knife around inside to remove any air bubbles.
7. Takes about 1 1/2 cups syrup per jar. Wipe off jar rims and put on lids.
8. Put in water bath, covering jars at least 1 inch. Boil for 25 to 30 minutes.
9. Remove jars from canner. Let cool about 12 hours. Test seal. Enjoy in the winter time!

Syrups: Light: 2 cups sugar to 1 quart water
Medium: 3 cups sugar to 1 quart water
Heavy: 1 quart sugar to 1 quart water

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Select firm, yellow Peaches. Green Peaches will soften but will not have the flavor of properly picked Peaches. Soft Peaches will bruise as you handle and transport them. To ripen Peaches: allow 1-3 days at room temperature to soften. To lengthen the storage life: store Peaches in refrigerator between 35F and 40F temperature for 1-3 days. Once Peaches are cut and/or peeled, they should be covered with ascorbic acid (Fruit Fresh, prepared according to manufacturer's directions) or 1 tablespoon of lemon juice to 1 cup of water to maintain their true color.

1 to 2 quarts sliced Peaches

1 quart sugar

1 quart cream*

1 lemon, squeezed

*The cream can be all heavy whipping cream for the richest of ice creams, or any combination of cream and milk that you wish (the more milk, the less rich the finished product).

1. Puree Peaches - should be one quart or more.
2. Stir in sugar. Add lemon juice.
3. Stir in cream.
4. Put Peach mixture in freezer container. Add milk to fill-line, if necessary.
5. Freeze according to manufacturer's directions. Store in freezer several hours to mellow.

Unbaked 9" pie shell

3 or 4 large Peaches

1/2 cup sugar

2 Tbls flour

Dash salt

1/4 tsp nutmeg

1/2 cup heavy cream

1/2 tsp vanilla

1. Heat oven to 450F
2. Peel Peaches, cut into eighths. Arrange in pie shell.
3. Combine rest of ingredients. Pour over Peaches.
4. Bake at 450F for 10 minutes. Reduce heat to 350F and bake for 30 to 40 minutes or more until cream is set. Serve warm.

4 eggs

1 cup flour

          1/2 cup sugar

1/2 cup milk

2 Tbls butter, melted

1/4 tsp salt

1 - 2 Tbls butter, softened

1 tsp. ground nutmeg

1 lb peaches, pitted and sliced (3 - 4 medium peaches)

Vanilla ice cream

1. Beat eggs and flour until smooth; set aside.
2. Heat milk until just warm, then with electric mixer or wire whisk, add it to egg/flour mixture.
3. Beat in sugar, melted butter and salt.
4. Butter deep sided quiche or pie dish. Pour thin layer of batter into dish and sprinkle with nutmeg.
5. Bake until just set - about 5 minutes.
6. Remove from oven and top batter with peaches and remaining batter.
7. Reduce heat to 400F and bake 30-35 minutes until it is set. Serve warm with ice cream.

1. Peel and slice ripe Peaches.
2. Mix one pound of Peaches with one pound sugar.
3. Stir well with metal spoon.
4. Place over heat and boil for 20 to 30 minutes until jam thickens.

   It is necessary to stir most of the time to prevent sticking. When jam thickens (2 drops form spoon together and/or small amount on a cold plate will set up like and egg white), remove from heat. Skim off foam if necessary.

5. Pour into sterilized jelly jars. Add 1/4 to 1/8 inch melted paraffin. Store. Enjoy all year long!

2 - crust package pie crust mix

4 cups fresh sliced Peaches

1 cup sugar

2 Tbls tapioca

1/2 tsp nutmeg

1 Tbls butter

Prepare 1 crust according to package directions. Fit into 9 inch pie pan. Chill.
Mix Peaches, 1/2 cup sugar, and tapioca.
Blend rest of pie crust mix, sugar, and nutmeg; cut in butter to make coarse crumbs.
Pour Peach mixture into pastry crust. Top with crumb mixture.
Bake at 400F for about 40 minutes until crumb topping is light brown.

1 1/2 to 2 cups Peaches, peeled and sliced

1/2 cup (1 stick) butter, melted

1 cup sugar

1 cup flour

2 tsp baking powder

1/2 tsp salt

1 cup milk

Spread melted butter in 9" round pan.
Combine dry ingredients.
Add milk to dry ingredients and stir.
Pour batter over butter.
Add sliced Peaches.
Bake at 375F for 45 minutes. Dough will rise, and cover Peaches while baking. Serve warm with whipped cream and cold milk.

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PEACH PARFAIT

1 envelope plus 1 teaspoon unflavored gelatin
1/2 cup cold water
1/4 cup sugar
1 (12 oz.) can peach nectar
2 tablespoons water
1 tablespoon lemon juice
4 medium peaches, peeled and cut into 3/4 inch cubes
1/4 cup plus 2 tablespoons frozen whipped topping, thawed (optional)
Additional peach slices (optional)

Dissolve gelatin in 1/2 cup cold water, bring to a boil, stirring constantly. Remove from heat, stir in sugar and peach nectar. Chill until consistency of unbeaten egg white.

Combine 2 tablespoons water and lemon juice in a medium bowl; add cubed peaches, tossing gently to coat. Drain peaches and combine with thickened nectar mixture, spoon evenly into 6 parfait glasses. Chill until firm.

Just before serving, top each parfait with 1 tablespoon whipped topping and an additional peach slice, if desired. Yield 6 parfaits about 98 calories per serving plus 14 calories per tablespoon whipped topping.

Southern Living • Cooking Light

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DUTCH PEACH CRUMB BAKE

2 cups sliced fresh peaches
1/3 cup graham cracker crumbs
1/2 teaspoon ground cinnamon
Dash of ground nutmeg
2 teaspoon reduced-calorie margarine melted

Layer peaches in bottom of an 8 inch square baking dish. Combine graham cracker crumbs, cinnamon, and nutmeg, mixing well; blend in margarine. Sprinkle mixture over peaches. Bake, uncovered, at 350° for 30 minutes. Serve warm. Yield: 4 servings (about 76 calories per serving.)
Note Two cups frozen unsweetened peaches, thawed, may be substituted fro fresh peaches

Southern Living • Cooking Light

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FRESH PEACH KUCHEN

Boiling water
2 lb ripe peaches, peeled and sliced (about 6) or
2 1/2 pkg. (10-oz. size) frozen sliced peaches, drained
2 tablespoons lemon juice

KUCHEN BATTER
1 1/2 cups sifted all-purpose flour
1/2 cup sugar 2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 tablespoons milk
1 1/2 tablespoons grated lemon peel
1/4 cup butter or regular margarine, melted

Topping
1/4 cup sugar
1/2 teaspoon ground cinnamon
1 egg yolk
3 tablespoons heavy cream

Sweetened whipped cream or soft vanilla ice cream

Pour enough boiling water over peaches in large bowl to cover. Let stand 1 minute to loosen skins; then drain, and plunge into cold water for a few seconds to prevent softening of fruit. With paring knife, pare peaches; place in a large bowl.

Preheat oven to 400F. Sprinkle peaches with lemon juice to prevent darkening. Slice into the bowl; toss to coat with lemon juice; set aside. Onto sheet of waxed paper, sift flour with the sugar, baking powder, and salt. In large mixing bowl using fork, beet eggs with milk and lemon peel.

Add flour mixture and melted butter, mixing with fork until smooth -1 minute. Do not overmix. Butter a 9-inch springform pan, or a 9 inch round layer-cake pan. (If cake pan is used, kuchen must be served from pan.) Turn batter into pan; spread evenly over bottom. (At this point, kuchen may be refrigerated several hours, or until about 1/2 hour before baking.) Combine sugar and cinnamon; mix well.

Drain peach slices; arrange on batter, around edge of pan, fill in center with 5 peach slices. Sprinkle evenly with sugar-cinnamon mixture. Bake 25 minutes. Remove kuchen from oven. With a fork, beat egg yolk with cream.

Pour over peaches. Bake 10 minutes longer. Cool 10 minutes on wire rack. To serve, remove side of springform pan. Serve kuchen war, cut into wedges, with sweetened whipped cream or soft vanilla ice cream. Makes 8 to 10 servings.

McCall's Cooking School

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PEACH SHERBET

1 envelope unflavored gelatin
1/2 to 3/4 cup sugar
Dash salt
1/2 cup water
2 cups desired fresh fruit puree*
1 13-ounce can
(1 2/3 cups) evaporated milk
2 egg whites
1/4 cup sugar

In large saucepan combine gelatin, 1/2 to 3/4 cup sugar (depending on sweetness of fruit), and salt. Stir in water; heat and stir till gelatin dissolves. Stir in desired fruit puree and evaporated milk. Turn into a 9 x 9 x 2 inch pan; cover an d freeze till firm. In small mixer bowl beat egg whites till soft peaks form (tips curl over); gradually add 1/4 cup sugar, beating till stiff peaks form (tips stand straight). Break frozen mixture into chunks; turn into chilled large mixer bowl. Beat till fluffy. Fold in egg whites. Return to pan; cover and freeze till firm. If necessary, let stand a few minutes before serving. Makes about 1 1/2 quarts.

Mash or blend 3 to 4 cups of peaches to obtain 2 cups puree.

Better Homes & Gardens • Fruit Recipes

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SPICED PEACH DESSERT

1 (16 oz.) can unsweetened peach halves, undrained
1/2 teaspoon cornstarch
1/8 teaspoon ground cinnamon
Dash of ground nutmeg
Dash of ground cloves
1/8 teaspoon grated orange rind

Drain peaches, reserving juice; set aside. Combine cornstarch, spices, and orange rind in a medium saucepan; stir in reserved peach juice, mixing well. Add peaches; bring to a boil, stirring constantly. Reduce heat and simmer 2 minutes. Serve warm. Yield; 2 servings about 52 calories per serving

Southern Living • Cooking Light

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PEACH-YOGURT SHAKE

1 cup skim milk
1 (8 oz.) carton vanilla low-fat yogurt
Fresh mint leaves (optional)

Combine all ingredients except mint in container of an electric blender, process until smooth. Garnish with mint, if desired. Yield; 3 1/2 cups, about 156 calories per 1 cup serving.

Southern Living • Cooking Light

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PEACH COBBLER

Peach Filling
3 lb fresh ripe peaches or 2 cans (1 lb., 14 oz. size) sliced peaches
Water
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons butter or margarine (cut into tiny pieces)

Topping
1 cup all purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons butter or margarine (softened)
2 eggs, slightly beaten

Vanilla ice cream or light cream or half-and-half

Prepare Peach Filling: If using fresh peaches, bring 2 quarts water to a boil in a 3 quart saucepan. Gently add peaches; blanch for 15 to 20 seconds. With slotted utensil, remove from water, cool and peel. Cut peaches in half; discard pits. Cut peaches into thick slices (5 cups).

If using canned peaches, drain and reserve 1/4 cup liquid. Put fresh or canned peaches, 1/2 cup sugar, 2 tablespoons flour, lemon juice, vanilla and almond extracts, cinnamon and 1/4 teaspoon salt in a large bowl.

Add 1/4 cup water if using fresh peaches or the 1/4 cup reserved peach liquid if using canned peaches. Mix peach mixture gently with a wooden spoon and transfer to an 8 x 8 x 2 inch baking dish. Dot with 2 tablespoons butter. Preheat oven 375F.

Prepare Topping: Put 1 cup flour, 1 cup sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, 4 tablespoons softened butter and eggs in a small bowl. Beat with a wooden spoon until topping is smooth. Spread topping, with back of wooden spoon, over Peach Filling, trying to space topping evenly.

Place Peach Cobbler on center rack in preheated over and bake for 50 minutes or until peaches are tender and the crust is a light golden brown. Remove from oven to wire rack and let stand for about 30 minutes to cool slightly.

To Serve: Using a large spoon, gently scoop the Peach Filling along with some of the cake topping into individual serving dishes. Top with a scoop of ice cream or pass pitcher of light cream or half-and-half to pour over cobbler. Serve immediately. Makes 6 servings.

McCall's Cooking School

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PEACH CRUMB PIE

Filling:     3 Tbsp. Flour
               1/3 C. Sugar
               1/2 tsp. cinnamon
               3 c. peaches
               1 pie crust

Topping:  1/2 c. brown sugar
                1/3 c. flour
                1/3 c. Rolled oats
                 2 Tbsp. Butter (soft)

Pie:
   - preheat oven and baking sheet to 375^oF
   - combine flour, sugar, and spices
   - stir in peaches and toss (coat well)
   - pour mix into pie crust

Topping:
    - Combine dry ingredients
    - Cut in butter with pastry knife until crumbly
    - Sprinkle on pie

Bake on preheated sheet 40 minutes or until golden brown.  Serve piping hot over vanilla icecream! These pies freeze very well.

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from a former employee

PEACH BUNDLES

2 cups Bisquick
2 T sugar
3 T shortening
2/3 cups milk

Preheat oven to 375^oF. Mix together 2 cups Bisquick and 2 T sugar. Cut in 3 T shortening. Add 2/3 cups milk. Mix with fork on a floured surface. Roll dough to form a 9 x 18 inch rectangle. Brush dough with melted butter. Cut dough into 3 inch squares. Lay 2 fresh peach slices on each square. Sprinkle with cinnamon and sugar. Fold and press edges of squares. Place on greased baking sheet. Bake 10 minutes.

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