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home : news : news August 23, 2017

8/10/2017 4:33:00 PM
Peaches are the 'fruit of calmness'

It is the season of fresh peaches. There are hundreds of types of peaches but basically two major categories: clingstone and freestone. The flesh of freestone peaches separates easily from the pit and has a firmer texture than the clingstone. The clingstones flesh “clings” to the pit (stone) Both of them can be used interchangeably in most recipes. Fragrance is one of the best signs of ripeness but should feel firm but not soft to the touch. (Don’t do the “Please don’t squeeze the Charmin” thing!) Don’t buy them if they have wrinkled skin, brownish spots or a bit of green.  

In general, 1 lb. peaches (2 large or 3 medium) equals 2 c. peeled and sliced, 1-2/3 c. peeled and chopped, or 1-1/2 c. peeled and puréed. In the past few years, with testing, almost all peaches are free of the fuzzy skin. When we eat them out of hand I don’t peel them, but when canning I do peel them.

Of course it’s peach recipes today.

If you like the taste and fragrance of almond you will surely like this dessert.

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PEACH ALMOND SHORTCAKE
1-3/4 c. flour
2 T. sugar
1 T. baking powder
1 t. salt
1/3 c. shortening
3/4 c. milk
1 T. butter or margarine
1/2 c. slivered almonds
1/4 c. packed brown sugar
Almond whipped cream (recipe follows)
3 c. fresh peaches, slightly sweetened, using about 1 T. sugar

Move oven rack next to lowest position. Greased 9-inch pie plate; set aside.  In a medium mixing bowl, combine first four ingredients. Cut in shortening until crumbly. Stir in milk. Spread in pie plate; brush with butter. Sprinkle with almonds and brown sugar.
Bake at 400 degrees for 20-25 minutes or until golden brown. Cool, but not cold. Cut into 6-8 wedges; top each serving with whipped cream.
Almond whipped Cream:  Beat 1 c. whipping cream (heavy), 3 T. sugar and 1/2 t. almond extract in cold bowl with cold electric beaters until firm.
Serve with a dollop of whipped cream.   Makes 6-8 servings.

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This recipe will give you time to accomplish other things while the main part of your meal is cooking in a crock-pot.

PEACHES N’
PORK CHOPS
1/4 c. packed brown sugar
1/4 t. cinnamon
1 can cream of mushroom or chicken soup, undiluted
1 T. Worcestershire
1/2 c. water
6 boneless pork chops, cut 3/4 – inch thick
Salt and pepper to taste
2 c. peeled, sliced fresh peaches, sliced about 3/4 –inch thick

In a medium bowl, combine first five ingredients, mixing well until creamy. Season chops with salt and pepper; place in slow cooker. Place peach slices over chops. Slowly pour soup mixture over peaches.  Cover; cook on low heat five to six hours. (NO peeking!)  Makes 4 -6 servings. Serve chops with white, brown or wild rice, a veggie and/or a lettuce/veggie salad.  Yummy meal!

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PEACH PECAN PIE
1 – 9-inch unbaked pastry shell
4 c. peeled fresh peaches, sliced 1/2-inch thick
1 c. sugar, divided
2 T. quick-cooking tapioca
1 t. lemon juice
1/2 c. flour
1/2 c. chopped pecans
1/4 c. butter
Whipped cream or ice cream, optional

In a large bowl, combine peaches, 1/4 c. sugar, tapioca and lemon juice; mix well. In a small bowl, combine flour, nuts and remaining sugar; cut in butter until crumbly. Sprinkle 1/3 of crumbs into pie shell; cover with peaches. Sprinkle remaining crumbs on top.  Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees; bake for 30 minutes or until peaches are tender and topping is golden brown.  When cool, serve with whipped cream or ice cream. Makes 6-8 servings.  
Note: To keep edge of pastry from getting too dark, cut a strip of foil about 3-inches wide and put around edge of pastry, tucking foil under edge of pan. You will have to cut another strip to get completely around the pan.  Remove foil about 15 minutes before end of baking time. Sounds like a lot of putzin’ around doesn’t it. Lucky me…I have a light metal  ring that fits over the edge of the pie keeping it from getting too dark. It can be purchased in the “kitchen wares” dept. in many larger grocery stores, Wally World, etc.   

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PEACH ANGEL DESSERT
1/2 c. packed brown sugar
1/2 c. chopped slivered almonds
1/3 c. butter or margarine
3 c. sliced fresh peaches (about 3 medium, cut in 1/2 –inch slices)
6  serving-size slices angel food or pound cake
Whipped cream or whipped topping

In a large skillet, heat brown sugar, almonds and butter to boiling; reduce heat to medium-low. Gently stir in peaches. Cover and simmer 2-3 minutes or until peaches are hot.    Serve warm or cool over your choice of cake. Top with a dollop of whipped cream or whipped topping if you wish.  Makes 6 servings.

Thought for the Day: Picture this: A little boy is talking to a little girl. Grandma is reading a book nearby. The little boy says, “Grandma says it’s okay that this life won’t last forever. The next one will.” I like that



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