a "been-there" mom of six offers encouragement
to wives, young mothers, and those not so young,
and simple common-sense approaches to
the "ings" of life:
child-rearing (hints and helps), homemaking (all areas),
cooking (simple, cheap, and do-it-yourself)
making (toys and gifts), preparing (for the unexpected),
maintaining (sanity and peace in this increasingly crazy world) and more---
all aspects of making the most of making do on little---
and having fun in the process.

Monday, August 22, 2011

More Recipes Using Sweet! Juicy! Ripe! Peaches

Last week I bottled a variety of peach jams --- over 40 of them (bottles, not varieties!).  Peaches pair wonderfully with so many other fruits.

And there were still more peaches, so I made cobblers. One is in the freezer. I freeze peaches but I have never tried freezing a cobbler. I am anxious to see how it thaws out. The others were shared with friends and neighbors. Plus, this cobbler, which was my mother's recipe, rates right up near the top on Dave's list of favorite desserts so there is never a problem with leftovers.

Sweet! Juicy! Ripe! Peaches
          photo courtesy of freeimages-photos.com/fruit-vegetable

Fresh Peach Cobbler                                       
3 cups sliced peaches
brown sugar to taste        
1 cup flour
1 cup sugar
1 tsp. baking powder
pinch of salt
1 egg, beaten
6 T. melted margarine or butter.

Preheat oven to 350 degrees.

Butter 10" glass pie pan. Add the sliced peaches and stir in brown sugar to taste. Combine thoroughly (or sift) the dry ingredients. Stir in beaten egg until mixture is crumbly. Top peaches with mixture. Drizzle melted butter over top. Bake 30-40 minutes.

This next one is also one of my mother's recipes.

Fresh Peach Sherbet
Pitted and peeled peaches to equal one pound
3/4 cups sugar
1-1/2 cups milk (Mom used powdered milk mixed with water*)
1/2 tsp almond extract
2 egg whites, beaten until stiff peaks form

Put cut up peaches, milk, sugar and extract in a blender. Pour into a bowl and fold in egg whites. Pour into shallow dish or bread pan and freeze until slushy (about 2 hours). Transfer to a chilled bowl and beat to break up ice crystals. Return to freezer, until ready to serve. Makes about 1 quart.

*If you use powdered milk you can mix it in the blender with it's water, before adding the remaining ingredients. I love saving steps and not dirtying another dish!

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