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    Apple Recipes

    Peach Recipes

    CRUSTLESS APPLE PIE

    • 1 egg - beaten
    • ½ c. nuts – chopped
    • ½ c. flour
    • 1 tsp. baking powder
    • ½-tsp. salt
    • ¼ c. sugar
    • 1¼ c. diced apples

    Combine egg, sugar and nuts. Add apples. Sift remaining ingredients together and add to apple mixture. Pour into greased 9" pie plate. Bake at 350 º for 20-25 minutes.

    CINNAMON CANDY SALAD

    • 6 oz. cherry Jell-O
    • 2 c. hot water
    • ½ c. red cinnamon candy
    • 1 c- boiling water
    • 2 c. pared chopped apples
    • 2 c. chopped celery
    • Nuts (optional)

    Dissolve Jell-O in 2 cups hot water. Add 1 cup boiling water to candy, stir until dissolved. Add enough cold water to make 2 cups liquid. Add the candy liquid to dissolved Jell-O. Cool until partially set. Add remaining ingredients. Chill until firm. Serves 12.

    APPLE CRUNCH MUFFINS

    • 1½ c. sifted flour
    • ½ c. sugar
    • 2 tsp. baking powder
    • ½ tsp. salt
    • ½ tsp. cinnamon
    • ¼ c. shortening
    • 1 egg slightly beaten
    • ½ c. milk
    • 1 c. diced apples

    Sift flour, sugar, baking powder, salt, cinnamon in mixing bowl. Cut in shortening until fine crumbs form. Combine milk and egg. Add to dry ingredients all at once, stirring just to moisten. Stir in apples. Spoon batter into muffin cups filling 1/2, full. Sprinkle with:

    • ¼ c. brown sugar (packed)
    • ¼ c. chopped walnuts
    • ½ tsp. cinnamon

    Mix the above ingredients well. Bake at 375º for 25 minutes or until golden brown.

    GRANDMA MAMIE'S APPLE SQUARES

    • 4 c. flour
    • ¼ c. sugar
    • 1¼ c. butter
    • 1½ tsp. baking powder
    • 1 c. milk
    • 2 eggs
    • 1 tsp. salt
    • 6 c. pared apples

    Blend flour, sugar, salt, and baking powder. Work in shortening like pie crust. Beat eggs with milk and work into flour mixture with fork, form into a ball and chill 10 minutes in refrigerator. Divide dough. Roll out one and fill with apples. Sprinkle 1 cup sugar/cinnamon on top of apples. Put remaining dough on top of apples. Brush with milk and sprinkle with sugar, cinnamon, and walnuts. Bake 350° for 30-40 minutes.

    NANA'S ELDERBERRY-APPLE PIE

    • 1 pt. elderberries
    • 4-5 medium apples
    • 1¼ c. sugar
    • 1 T. lemon juice
    • 2½ T. cornstarch
    • ½ tsp. cinnamon
    • 1 T. butter

    Combine all ingredients in mixing bowl. Place in two-crust pastry shell. Bake 40-50 minutes at 400º. Serve warm or cool with ice cream.

    CINNAMON APPLESAUCE SALAD

    • 2 pkg. 3 oz. orange Jell-O
    • 1¾ c. boiling water
    • ¾ c. cold water
    • 1 c. applesauce
    • 1 c. sour cream
    • ¼ tsp. cinnamon

    Dissolve 1 pkg. gelatin in 1 c. boiling water; stir in cold water. Pour into 6 c. mold. Chill until set but not firm. Meanwhile, dissolve remaining gelatin in 3/4 cup boiling water. Blend in applesauce, sour cream, and cinnamon. Chill until mixture starts to thicken. Spoon into mold. Chill until firm about 3 hours. Un-mold and garnish with greens. Makes 10 servings

    PEACH CRISP

    • 3-4 c. sliced peaches
    • 1 T. flour
    • ½ c. sugar (optional)
    • 1 tsp. cinnamon pinch of salt 1/8 tsp . ginger
    • 1 T. water
    • 1 c. oatmeal
    • ½ c. flour
    • 1 c. brown sugar 1/2 c. margarine

    Mix first seven ingredients. Pour into a 9 x 9 baking dish. In a separate bowl, mix together last four ingredients for the topping. Sprinkle topping over peach mixture. Bake at 350 degrees for 45 minutes.

    PEACH SHORTCAKE

    • 4 c. flour
    • 2 T. baking powder
    • 1 tsp. soda
    • 1 c. sugar
    • 1 tsp. salt
    • 1 c. shortening
    • 2 c. sour milk or buttermilk

    Mix the dry ingredients and the shortening till the mixture is crumbly. Add the sour milk and mix just enough to make sure the dry part is moistened. Spread the dough out in a greased cake pan (9 x 13) or you can use half the recipe and put the batter into a 9 x 9 inch square one. Sprinkle white sugar over the top and bake in a 400 degree oven for about 20 minutes - prick the center to be sure. Serve warm and smothered with sugared sliced peaches.

    PEACH COBBLER

    • 3 c. sliced peaches
    • ¾ c. sugar
    • ½ c. margarine
    • ½ c. sugar
    • 3/4 c. flour
    • 2 tsp. baking powder
    • ¾ c. milk

    Mix peaches and 3/4 c. sugar. Set aside. Melt margarine in an 8 x 8 baking dish in a 350 degree oven. In a separate bowl, mix together the sugar, flour, baking powder, and milk. Pour into the melted butter in 8 x 8 pan. Spoon the peaches in. Bake at 375 degrees for 45 minutes.

    PEACH PIE

    Pastry for a double crust 9 inch pie
    • 3 c. sliced peaches
    • ½ c. white sugar
    • 3 T. cornstarch
    • 3 T. butter

    Mix sugar and cornstarch together; then stir the mixture into the sliced peaches and pour them into the pie shell. Dot with butter. Cover with the top crust - or a lattice - seal and flute the edge, slit a pattern to let out steam, and bake at 425 degrees for 15 minutes, then at 350 degrees for half an hour or longer, till the filling has that glazed, transparent, honey-like look.

    MORE PEACH COBBLER

    • 5 c. sliced peaches
    • ½ c. sugar
    • ¼ c. flour
    • 1 T. lemon juice
    • 1 tsp. vanilla
    • ½ tsp. cinnamon
    • ¼ tsp. salt
    • 2 T. butter
    • ½ c. flour
    • ½ c. sugar
    • ½ tsp. baking powder
    • ¼ tsp. salt
    • 2 T. butter softened
    • 1 egg

    Mix together first 8 ingredients for filling. Pour into 9 x 9 baking dish. Dot with butter. Preheat oven to 375 degrees. Mix together next six ingredients for topping. Beat until smooth. Drop in 9 portions over filling. Bake for 35-40 minutes until crust is golden. Serve warm.

    PEACH UPSIDE-DOWN CAKE

    • ½ c. butter or margarine
    • 1½ c. sugar
    • 2 eggs
    • 2¼ c. flour
    • ½ tsp. salt
    • 2 tsp. baking powder
    • 1 c. milk
    • 1 tsp. vanilla

    Upside-down topping:

    •  c. butter
    • ¾ c. brown sugar
    • Peach halves to cover bottom of pan

    Soften shortening and add sugar gradually. Add beaten eggs and beat until the mixture is fluffy. Sift flour, salt, and baking powder and add alternately with milk and flavoring, beating well after each addition. Melt 1/3 c. butter in square baking pan, sprinkle 3/4 co brown sugar evenly over the butter, and arrange peach halves in an attractive pattern on the butter-sugar base. You might like to add a few maraschino cherries. Pour batter carefully over fruit. Bake at 350 degrees for 45 minutes. Turn the cake upside down while it is hot and patch up the fruity part if it needs patching. Serve it as soon as it's cool enough, with or without whipped cream or ice cream.

    QUARRY HILL PEACH CREAM PIE

    Crust:

    • ½ c. butter
    • 1½ c. flour
    • ½ tsp. salt

    Filling:

    • 4 c. sliced peaches
    • 1 c. sugar, divided
    • 2 T. flour
    • 1 egg
    • ¼ tsp. salt
    • ½ tsp. vanilla
    • 1 c. sour cream

    Topping:

    • 1/3 c. sugar
    • 1/3 c. flour
    • ¼ c. butter
    • 1 tsp. cinnamon

    Crust: Cut butter into flour and salt. Press dough into 9 inch pie pan.

    Filling: Slice peaches into a bowl; sprinkle with 1/4 c. sugar. Let stand while preparing rest of filling. Combine 3/4 c. sugar, flour, egg, salt, and vanilla. Fold in sour cream. Stir into peaches. Pour into crust. Bake at 400 degrees for 15 minutes. Reset your oven at 350 degrees and bake for another 20 minutes. In the meantime, prepare topping.

    Topping: Combine the sugar, cinnamon, flour, and butter until crumbly. After your 20 minute baking period at 350 degrees is over, sprinkle the crumbs of topping evenly over the top of the pie. Bake the pie another 10 minutes at 400 degrees.