July 30, 2015 at 2:42 p.m.
I have many recipes using peaches, so no more talk today.
1/2 c. sugar
1/3 c. butter or margarine, melted
3/4 c. milk
2 c. flour
1 T. baking powder
1/2 t. salt
Topping (recipe follows)
2 fresh peaches, peeled and sliced or 1-16 oz. can sliced peaches, drained
In a large bowl, beat sugar and egg until well mixed; stir in butter and milk.âIn another bowl, combine flour, baking powder and salt; stir into sugar mixture. Spread batter in a greased and flour 9x9 inch baking pan. Sprinkle 3/4 of topping mixture (not 3/4 cups) over batter; arrange peach slices over top and sprinkle with remaining topping. Bake at 400 degrees for 30 minutes. Makes nine servings.
Several years ago, this pie took first place in a pie baking contest in New Ulm, Minnesota. This really is a blue ribbon winner.
1-15 oz. box refrigerated pie crust (two crusts)
1 c. sugar
1/4 c. cornstarch
1/4 t. each, nutmeg and grated orange peel
1/8 t. salt
2 t. lemon juice
1/8 t. almond flavoring
5 c. peeled, sliced fresh peaches, cut in 1/2 inch pieces
2 T. butter or margarine
About 1 T. milk
Prepare pie crusts as directed on package for two crust pie, using a nine inch pie pan.âIn a large bowl, combine next five ingredients; mixing well. Drizzle lemon juice and almond flavoring over sugar mixture; stirring to combine. Gently stir in peaches. Spoon into crust lined pan. Dot with butter. Top with second crust, seal edges and flute. (Dampen the edge of the bottom curst, then press both edges together so the syrup from the filling won’t seep out.) Cut slits or shapes in several places in top crust. Brush with milk. Bakes 20 minutes at 400 degrees; lower heat to 350 degrees and bake an additional 30-35 minutes or until filling is bubbly and crust is golden brown. Note:âTo keep the edge of the pie from getting too brown, cut a piece of foil about 2-1/2 inches wide and long enough to fit around edge of pie. Lightly press the foil to the crust so it doesn’t fall off. Do this before putting the pie in the oven.
1/2 c. milk
3 T. butter or margarine, melted
3/4 c. flour
1-3 oz. pkg. cook and serve vanilla pudding mix
1 t. baking powder
1/2 t. salt
4-5 medium peaches, peeled and sliced 1/2 inch thick
2-8 oz. packages cream cheese, softened
3/4 c. plus 1 T. sugar, divided
1/3 . half and half cream
1/2 c. cinnamon
In a mixing bowl, beat milk, butter and egg. Combine next four ingredients; add to milk mixture. Beat on medium speed for two minutes. Pour into a greased eight inch square baking pan. Top with peaches.
For topping: In a small bowl, beat cream cheese, 3/4 c. sugar and half and half cream. Drop by tablespoonfuls over peaches. Combine cinnamon and remaining sugar; sprinkle over the top. Bake at 350 degrees for 55-60 minutes or until puffed and brown. Cool on wire rack for one hour. Refrigerate at least two hours before cutting. Top with a dollop of whipped cream or whipped topping if you wish. Makes nine servings.
Thought for the Day: Words, once they’re printed, have a life of their own.
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