Peach Dessert Recipes

Here are three old-fashioned recipes for peach cobbler, peach dumplings, and peach cake with sweetened cream.

Peach Cobbler

1 quart peaches

1 1/2 cups water

1 cup sugar

1 1/3 cups flour

1/4 teaspoon salt

1 teaspoon baking powder

2 tablespoons sugar (additional)

1 egg

1/2 cup milk

Peel the peaches, remove the pits, and cut the fruit into thick slices. Cook with the water and cup of sugar. This can be done in a baking dish in the oven, or a saucepan on the stove.

Meanwhile, sift the flour, salt, and baking powder. Add the 2 tablespoons of sugar, and mix to a light batter with the beaten egg and milk. Pour this over the cooked fruit.

Bake at 350 degrees for 30 minutes.

Peach Dumplings

2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups sugar

2 tablespoons shortening

7/8 cup cream

Peaches

2 1/2 cups cold water

Mix and sift flour, baking powder, and salt. Rub in shortening with tips of fingers, add cream gradually, cutting it in with a knife. Turn on a floured board, knead slightly, pat and roll out to 1/2 inch thickness.

Shape with a large biscuit cutter. Pare juicy, ripe peaches, cut in halves lengthwise, remove stones. Cut in quarters and place 3 quarters of a peach on each circle of dough, enclose them, pressing the edges together. Place in a buttered cake pan 1 1/2 inches apart. Sift sugar around dumplings and pour cold water over sugar.

Bake at 350 degrees for 20 minutes, or until golden brown. Baste 3 times.

Peach Cake with Sweetened Cream

2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons shortening

3/4 cup milk

5 peaches

Raisins,if desired

Sugar

Mix and sift the first 3 ingredients. Rub in shortening with tips of fingers. Add milk, mixing it in with a knife. This dough must be soft enough to spread in a shallow, well-buttered pan to the depth of one inch. (Add more milk if necessary.)

Pare ripe, juicy peaches. Cut in halves lengthwise. Remove stones and press halves into dough (cut side up) in parallel rows, leaving a little space between rows.

Brush peaches over with melted butter, sprinkle with raisins and sugar. Serve hot, either plain, with milk, cream, or even whipped cream.

The Author:

Jessica Gerald is the publisher of Old Fashioned Homemaking.

Photo Credit: Ralph Daily

Article Source: http://EzineArticles.com

 

 

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