---

Because I write my column a week ahead of time, I have to make sure the next week’s column date is correct. I wrote this colum on July 28 for today and when I saw it was for August 4, I thought this couldn’t be right. Maybe my eyes are playing tricks on me. Nope.... it is what it is! I made it through July and I’m still pounding out recipes on this old computer! One of Bud’s favorite sayings is, “We’re still from the right side of the grass,” and so are you!

It’s national hot dog, ice cream, hamburger, salad, peach and (get this) OLDER AMERICANS month. I’m going for that fragrant, delicious peach today.

+++++

PEACH BLUEBERRY COBBLER
2 T. each, white sugar and packed brown sugar
1 T. corn starch
1/2 c. water
1 T. lemon juice
2 c. peeled, sliced peaches
1 c. blueberries

Topping:
1 c. flour
1/4 c. sugar
1-1/2 t. baking powder
1/2 t. salt
1/2 c. milk
1/4 c. butter or margarine, melted

In a saucepan, combine first five ingredients; bring to a boil, stirring until thick. Add fruit and pour into a two quart or 9x9 inch baking dish. Topping: Combine first four ingredients in a bowl. Stir in milk and butter, mixing well. Spread over fruit mixture. Bake at 375 degrees for 40-45 minutes or until topping is golden brown and tests done. Serve with a scoop of ice cream. Makes six servings.

+++++

GOLDEN PEACH MUFFINS
1-1/2 c. flour
1 c. sugar
3/4 t. salt
1/2 t. baking soda
1/8 t. cinnamon
2 eggs
1/2 c. canola or vegetable oil
1/2 t. vanilla
1-15-1/4 oz. can sliced peaches, drained well and finely chopped

In a bowl, combine first five ingredients. In another bowl, combine next three ingredients; stir into dry ingredients just until moistened (don’t beat the batter). Batter will be thick. Fold in peaches. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Makes 12 muffins.

+++++

EASY PEACH 
CREAM PIE
1-1/2 lbs. peeled and sliced peaches (three cups)
1-9 inch unbaked pie shell, fluted on edges
2 eggs
1 c. sugar
1/4 c. flour
Dash salt
1 c. heavy whipping cream
1 t. vanilla
Whipped cream topping

Place peaches in a pie shell. In a bowl, beat eggs slightly; blend in sugar, flour and salt. Stir in cream and vanilla; blend well. Pour over peachs. Bake at 375 degrees for 40-50 minutes or until center shakes slightly when moved. To prevent crust edges from becoming too brown, cover edges with a three inch strip of foil, for the first 25 minutes. Remove foil for the last of baking time. Chill before serving. Top with whipped cream, etc. just before serving. Makes six to eight servings.

+++++

This is a quick dessert to serve on a hot summer day.

PEACH MELBA DESSERT
2 c. peeled, sliced peaches
2 c. fresh or frozen raspberries
3/4 c. sugar
2 T. water
Vanilla ice cream

In a saucepan, bring all ingredients, except ice cream, to a boil. Reduce heat and simmer five minutes. Chill, serve over ice cream. Makes about three cups.

Thought for the Day: When I was young, I admired clever people. Now that I am old, I admire kind people.

---