Peach Dessert Recipes
Here are three old-fashioned recipes for peach cobbler, peach dumplings, and peach cake with sweetened cream.
1 quart peaches
1 1/2 cups water
1 1/3 cups flour
1 teaspoon baking powder
2 tablespoons sugar (additional)
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.
1 1/2 cups sugar
2 tablespoons shortening
7/8 cup cream
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
4 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
3/4 cup milk
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.
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