Public Affairs Home
News Releases
Agricultural Review
Photos and logos
Century Farm Family
Agricultural Hall of Fame
In The Field Blog
View from the tractor (Op/Ed)
Sign-up for News Releases
Contact Us



CONNECT w/ NCDA&CS
Friend us on Facebook In the Field Blog powered by WordPress
Twitter NCDA&CS videos on YouTube
Google+ Flickr
Agricultural Review

Recipes

Peaches are now in season and here are a couple of tasty recipes for using this delicious fruit.


Peach Ice Cream
• 3 cups peach pulp
• ice and ice cream salt
• 2 quarts milk
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1 pint whipping cream, partially whipped
• 2 cups sugar
• 1/4 teaspoon almond flavoring
• 4 eggs, slightly beaten
To the peach pulp add the lemon juice and 1 cup of the sugar--let stand 1 hour. Add the other cup of sugar and salt to the beaten eggs, then blend in half of the milk. Cook this sugar, egg, and milk mixture over boiling water to make a thick custard. Cool. Add the remainder of milk, the whipping cream, almond flavoring, and sweetened peach pulp. Freeze using 1 part salt to 6 parts ice. Makes 1 gallon.

Fresh Peach Tarts
• 4 cups sliced fresh peaches
• 3/4 cup sugar
• 2 teaspoons fresh lemon juice
• 1 tablespoon cornstarch
• 4 baked 5-inch tart shells
Combine peaches, sugar and lemon juice in bowl; mix well. Let stand for 20 minutes. Drain, reserving juice. Add enough water to reserved juice to measure 1 cup. Pour juice into saucepan. Stir in cornstarch gradually. Cook until transparent, stirring constantly. Cool. Spoon peaches into tart shells. Pour juice syrup over peaches. Chill until glaze is set. Garnish with clusters of dark grapes. Yield: 4 tarts.

Peachy Delight
• 1 (2-layer) package yellow cake mix
• 3/4 cup melted butter
• 1 pound peaches, sliced, sweetened
• 2 cups sour cream
• 1/4 cup sugar
• 3 egg yolks
• Cinnamon to taste
Combine cake mix and butter in bowl; mix well. Spread in bottom of lightly greased 9 x 12-inch cake pan. Layer peaches over top. Blend sour cream, sugar and egg yolks in bowl. Spoon over peaches. Sprinkle with cinnamon. Bake at 350 degrees for 30-35 minutes or until set. Yield: 12 servings.

Low-Fat Peach Poundcake
Vegetable cooking spray
• 1/3 cup vegetable oil
• ½ cup plain lowfat yogurt
• 1 ½ cups sugar, divided
• 3 eggs
• 2 egg whites
• 1 teaspoon vanilla
• 3 cups flour, divided
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 2 cups chopped, fresh peaches
Spray a 10-inch tube pan with cooking spray. Sprinkle with 1 teaspoon sugar. Combine oil and yogurt, gradually add remaining sugar, beating well. Add whole eggs and whites, one at a time, beating well after each addition. Add vanilla and mix well. Combine 2 ¾ cups flour, baking powder and salt. Gradually add to yogurt mixture; beat until well-blended. Dredge peaches with remaining ¼ cup flour. Fold peaches into batter. Pour batter into prepared pan. Bake at 350°F for 1 hour 10 minutes. Remove from pan and cool completely. Serves 16.

 

NCDA&CS Public Affairs Division, Brian Long, Director
Mailing Address:1001 Mail Service Center, Raleigh NC 27699-1001
Physical Address: 2 West Edenton Street, Raleigh NC 27601
Phone: (919) 707-3001; FAX: (919) 733-5047