It's all about peaches this week

Last week we had salad recipes and I mentioned that I would have more salads this week... but I changed my mind (that’s a woman’s prerogative, right?) It’s peaches today. They are Bud’s and my favorite summer fruit, as well as blue, straw and raspberries. Naturally low in calories and high in potassium and vitamins A and C, this juicy fruit can be used in many ways, but the best is eating it right out of your hand. When our children were little, they would bite into a fresh peach and the juice would be running down their chin and down the front of their shirt and they would say, “These are really, really good peaches, Mom,” and they are. What more can I say!? Let’s do peach recipes.

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SOUR CREAM  PANCAKES WITH PEACH SYRUP
Pancakes:
1-1/4 c. flour
1-1/2 T. each, baking powder and sugar
1 t. baking soda
1/4 t. salt
1 whole egg plus one egg white beaten
1 c. buttermilk
1/2 c. sour cream
1 T. butter or margarine
Syrup:
2 c. cubed fresh peaches, mashed
1/2 c. water
1 T. lemon juice
2 T. sugar
1 T. cornstarch
1 T. water

For the pancakes, whisk together all dry ingredients. In another bowl, combine the next three ingredients, mixing until blended, stir in butter. Fry pancakes as you would for plain pancakes. Makes four servings. For the syrup, combine first four ingredients in a saucepan. Heat to boiling, reduce heat to low and simmer 20 minutes, stirring often. Mix cornstarch with 1 T. water until smooth; quickly stir into peach mixture. Cook mixture two minutes, stirring constantly. Serve warm syrup with pancakes.

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NO CRUST FRESH PEACH PIE
Pie:
1/4 c. butter
1/4 c. sugar
1 egg
1 c. flour
1/4 t. salt
3/4 t. baking powder
1 c. milk
3 peaches, peeled and sliced
1/2 inch thick

Topping:
1/2 c. sugar
1/2 t. cinnamon
1/4 t. nutmeg
4 T. butter

For the pie, cream butter and sugar until light and fluffy, and beat in egg in medium bowl. In a small bowl, whisk together flour, salt and baking powder. Stir flour mixture and milk, alternately, into creamed mixture. Turn batter into a well-greased nine-inch pie plate. Arrange peach slices on top of batter. Bake at 350 degrees for 25 minutes. While the pie is baking, whisk together first three ingredients of topping in a small bowl; cut in butter until mixture is crumbly. Remove cake from oven, sprinkle with topping. Return pie to oven for eight minutes. Serve with whipped cream or ice cream. Makes six to eight servings.

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PORK CHOPS WITH PEACHES AND CASHEWS
6 loin pork chops, 3/4-inch thick
Salt and pepper to taste
3 T. canola oil or vegetable oil
1 c. thinly sliced, peeled fresh peaches
2 T. brown sugar
1 medium onion, sliced in rings
2 T. soy sauce
1 t. ginger
1/8 t. each, dry mustard and garlic powder
1/4 c. water
1/2 medium green pepper, slivered
Hot brown or white rice
1/2 c. coarsely chopped cashews

Sprinkle chops with salt and pepper on both sides. In a large skillet, heat oil, brown chops on both sides, three at a time; remove from skillet to serving plate. Drain all but 2 T. drippings from skillet. Add next eight ingredients; blend well. Return chops to skillet, on medium heat. Cover skillet, simmer 30 minutes. Add green pepper slivers; simmer five minutes longer. Place chops on serving platter, top with cashews. Serve with hot rice. Makes six servings. Thought for the Day: Friendship is a relationship of support, understanding, acceptance, love and trust.