Tis the season for succulent peaches and since we just came back with a few bushels, I’ve been cookin’ in my country kitchen. There are two absolute favorite recipes for peach concoctions that make me a heroine in the family. They are easy, and produce proud results. We had some peach pound cake for dessert this evening and Bill actually said, “You’re a good cook!” First time he ever said THAT! It’s all in the recipes of course and my grim concentration and determination.
PEACH POUND CAKE
- 1 Cup Butter,
- 2 Cups Sugar,
- 6 Eggs,
- 1 tsp Almond Extract,
- 1 tsp Vanilla,
- 3 Cups Flour,
- 1/4 tsp Baking Soda,
- 1/4 tsp Salt,
- 1/2 Cup Sour Cream,
- 3 Cups Diced Peaches (fresh or thawed & drained if frozen),
- Confectionery Sugar.
Heat oven to 350 degrees. Grease and flour 10″ fluted tube pan. Cream butter and sugar in large bowl. When light and fluffy, add eggs (one at a time), beating each time. Stir in almond and vanilla extracts. In separate bowl, combine flour, soda and salt. Add flour mixture alternately with sour cream to creamed butter mixture. Fold in peaches. Don’t over stir. Spoon into pan. Bake 55 to 65 minutes until a knife in center comes out clean. Cool 15 minutes before inverting onto plate. Dust with Confectionery Sugar.
PEACH COBBLER
- 1 stick of butter,
- 1 cup sugar
- 1 cup flour,
- 3 tsp baking powder,
- pinch of salt,
- 1 cup milk,
- 4 cups sliced peaches,
- cinnamon
Melt stick of butter in a 2 Quart baking dish. In separate bowl, combine flour with baking powder and pinch of salt. Add sugar and milk and mix together. Pour batter on top of melted butter in baking dish; do not stir! Pour 4 cups sliced peaches on top. Sprinkle with cinnamon and bake at 375 degrees for 40 minutes or at 350 degrees for one hour.
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