1 cup butter, softened
2 cups granulated sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
3 cups diced peaches (fresh or frozen that have been thawed and drained)
Preheat oven to 350F. Grease and flour a 10 inch fluted tube pan. Cream together butter and granulated sugar in a large bowl.
When light and fluffy, add eggs one at a time, beating after each addition.
Stir in almond and vanilla extracts. In a separate bowl, combine flour, baking soda and salt.
Add flour mixture alternately with sour cream to creamed butter mixture.
Fold in peaches. Do not over stir. Spoon onto pan.
Bake 55 to 65 minutes or until a toothpick inserted in the center comes out clean.
Cool 15 minutes before inverting onto a plate. Dust with confectioners' sugar.
2 cups sifted four (2-1/2)
12 peach halves
1/4 tsp. baking powder (+1/8)
1 tsp cinnamon (+1/2)
1/2 tsp salt (1 tsp)
2 egg yolks (3)
1 cup sugar
1 cup heavy or sour cream (+1/4)
1/2 cup butter (+1/4)
Start oven at 400F and use an 8” square pan.
Sift flour, baking powder, salt and 2 T. sugar together in mixing bowl.
Cut in butter with 2 knives or a pastry blender until mixture is coarse.
Put an even layer of this crumbly pastry over bottom and halfway up the sides of baking pan.
Use your hands and press firmly until it holds. Skin fresh peaches and cut in half.
Arrange peaches over bottom pastry neatly and sprinkle with a mixture of remaining sugar and cinnamon.
Bake 15 minutes, then pour a mixture of slightly beaten egg yolks and heavy or sour cream over the top.
Bake 15 minutes longer. Serve warm or cold. Makes 6 servings.
I don’t increase the sugar and I use a 13 x 9 inch pan for the kuchen and have increased the recipe to the amounts in parentheses.
I also don’t use peach halves but cut the peach in half and then in 1/3 if peach is large or ½ if peach is small and place them in rows.
I also use 1 cup of heavy cream and add some half and half to make up the increased amount.
Sour Cherry Pie
Mix 4 cups sour cherries
3 tablespoons tapioca
1-1/3 cups sugar
1/4 teaspoon almond extract
Let stand 15 minutes.
Fill pastry-lined 10 inch pie plate with fruit mixture.
Dot with 1 tablespoon of butter
Cover pie with top crust; seal and flute edges
Cut several slits to permit steam to escape.
Bake 1 hour at 400 degrees or until juices form bubbles that burst slowly. Cool.
Note: For a golden top crust, brush with beaten egg before baking.
Apple Nut Muffins
2 cups flour
1/4 cup sugar
1/4 cup firmly packed light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup apple juice or milk
1/2 cup oil
1 teaspoons vanilla
1 cup finely chopped, peeled apple
1/2 cup chopped nuts
Domino ® Sugar 'N Cinnamon
Preheat oven to 400 degrees.
Grease 12 medium muffin cups or line with paper baking cups; set aside.
In medium mixing bowl, combine flour, sugars, baking powder and salt. Make a well in center of dry mixture, set aside. In another mixing bowl, combine apple juice, vegetable oil, egg and vanilla.
Add the egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Stir in apples and nuts. Sprinkle with Domino ® Sugar'N Cinnamon.
Spoon batter into prepared muffin cups, filling each two-thirds full. Bake about 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes.
Remove from muffin cups; serve warm. Makes 12 muffins.
Muffins, like quick breads, become tough if overmixed. Combine the ingredients just until the dry ingredients are moistened. To freeze muffins, wrap tightly in heavy foil
or place in freezer bags and freeze up to 3 months. To reheat frozen muffins, wrap in heavy foil. Heat in a 300 degree oven 15 - 18 minutes for medium muffins.
One apple yields 1 cup chopped.
2 cups flour
2 cups sugar
3 teaspoons baking powder
l cup oil
l/3 cup orange juice
2 teaspoons vanilla
l teaspoon salt
Mix dry ingredients, add all other ingredients. Beat l0 minutes.
Peel and slice 5 to 6 medium apples.
Add: l/2 cup sugar on top
of apples plus l teaspoon cinnamon and l/2 cup chopped walnuts and mix until coated.
Grease and flour bundt or tube pan
Pour half of the batter in the baking pan. Cover with half
of the apples. Put the rest of the batter on top of the apples and cover with remaining apple/nut mixture.
Note: When adding apples try to keep away from sides of pan.
Bake: l l/2 hours at 350 degrees.
Applesauce Cake (double batch)
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
¼ teaspoon cloves
In bowl combine and mix;
2 cups of hot unsweetened applesauce
2 cups sugar
1 cup Crisco oil
½ teaspoon vanilla
Next add 2 teaspoons of baking soda to the applesauce mixture
Add dry ingredients and mix together (do not overmix)
Bake at 350 degrees for approximately 50 minutes if you are using a bundt pan or 20 minutes if you are using an 11
inch by 17 inch pan
Line an 11 ich by 17 inch pan with piecrust bringing the piecrust 3/4 of the way up the side of the pan. To
make the piecrust use the following:
1 cup Crisco
2 cups flour
1 teaspoon salt
6 to 7 tablespoons ice water
Peel apples and slice into 1/4 inch thick pieces.
Place on pie crust in rows
Mix together 1 1/2 cups of sugar
and 1 tablespoon cinnamon and pour over the apples
Combine 2 cups milk with 2 tablespoons of flour and pour over the apples
Add more milk if necessary to almost cover the apples
Dot with one stick of butter
Bake at 450 degrees for 15 minutes and then at 375 degress until done
Peach Crumb Pie
2 l/2 tablespoons tapioca
3/4 cup sugar
l/4 teaspoon salt
4 to 5 cups sliced fresh peaches
l tablespoon lemon juice.
Let stand 5 minutes. Spoon into unbaked 9 or l0 inch pie shell. Sprinkle with topping.
l/3 cup packed brown sugar
l/4 cup flour
l/2 teaspoon cinnamon
2 l/2 tablespoons soft butter with fork to size of peas
Bake l5 min at 425 then 375 for 20 to 25 minutes
Start with the following ingredients:
4 Cups of chopped peaches
1/4 cup of lemon juice
7 1/2 cups of sugar
1 package of Certo
Measure sugar into separate bowl
Stir sugar into fruit
Add 1/2 teaspoon butter (to prevent foaming during cooking)
Bring mixture to full rolling boil (one that does not stop
when stirred on high heat)
Stirring constantly, open Certo and quickly stir into the fruit
Return to full rolling boil and boil exactly 1 minute, stirring constantly
Remove from heat and skim off any foam.
Immediately fill jars and seal (jars need to be preheated to approximately 200 degres before filling them)
Wipe lip of jar so it is clean before sealing
Invert jars for 5 minutes and then turn upright