Text 15007, 77 rader
Skriven 2008-10-13 23:48:00 av JIM WELLER (1:123/140)
Ärende: Peach 1
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Next series of recipes: peachy desserts and other sweet things

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peach Fritters (Parshing Ponakucka)
 Categories: Penn Dutch, Fruit, Desserts, Breakfast, Pancakes/batters
      Yield: 6 Servings

    1/2 c  Sugar
    1/3 c  Butter
      3 ts Baking powder
      1 c  Milk
    1/2 ts Vanilla
           Whipping cream
      2    Eggs, well beaten
      2 c  Flour
    1/2 ts Salt
    1/2 ts Lemon juice
  1 1/2 c  Peaches, chopped
  
  May use either fresh or canned peaches. Cream the butter and
  sugar, and add the eggs and beat thoroughly. Sift the dry
  ingredients together and add alternately with the milk. Fold in
  the peaches, lemon juice and vanilla. Drop by teaspoonfuls into
  hot fat and fry until golden brown. Serve with whipped cream or
  sprinkle with powdered sugar.

  Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.

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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peach Galette
 Categories: Desserts, Fruit, Pies
      Yield: 6 Servings
 
      1    pie crust
  1 1/2 c  peaches, blueberries, or
           raspberries
      2 TB sugar
      1 TB unsalted butter; cold
      2 ts sugar
  
  Prepare your favorite pie crust..
  
  Position rack in lower third of oven, heat to 400 degrees.
  
  On well-floured surface, roll dough into 13-inch round. Slide
  rimless baking sheet beneath dough, letting edges of dough
  overhang sides of sheet. Leaving bare a 2-3 inch border at edge,
  arange in center: 1 1/2 cups thinly sliced peaches, blueberies or
  raspberries.

  Scatter evenly over fruit: 2 tablespoons sugar and 1 tablespoon
  cold unsalted butter, cut into small pieces. Fold border of dough
  over fruit, forming pleated half-cover, with fruit exposed in the
  center. Lightly brush dough with milk and sprinkle with 1-2
  teaspoons sugar.. Bake galette until golden brown, 25-30 minutes.
  Let cool on rack. Serve warm or at room temp. Best served the same
  day.
  
  Recipe by: Family Circle
  
  From: Sassybeth
 
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Cheers

YK Jim


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