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Full Online Book HomeLearning KitchenFruit - Peach - Deep-fried Peaches
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Fruit - Peach -  Deep-fried Peaches Post by :Prd2BHawn Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2585

Click below to download : Fruit - Peach - Deep-fried Peaches (Format : PDF)

Fruit - Peach - Deep-fried Peaches

1 C. flour
1 1/2 tsp. baking powder
2 T. sugar
1/2 tsp. salt
1/2 C. milk
1 egg
5 or 6 apples/peaches

Mix and sift flour, baking powder, sugar, and salt. Add milk and well-beaten egg. Mix well. For apples . . . pare, core and quarter. For peaches . . . cut peaches in half and then in quarters (removing stone).

Dip each piece of apple/peach in the batter and fry in deep hot fat (365°F) until brown. Drain on unglazed paper (presuming paper towel) and sprinkle with powdered sugar or cinnamon sugar.

Whipped Honey Dip:
2 T honey
1 T orange juice
1-2 t lemon juice
3/4 c heavy cream
1/4 t cinnamon

Beat together honey, orange and lemon juice. Whip the cream until slightly thick and add cinnamon. Fold in the honey mixture. Serve with fruit as a dip
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Fruit - Peach -  Deep Dish Peach Pie Fruit - Peach - Deep Dish Peach Pie

Fruit - Peach -  Deep Dish Peach Pie
9 medium fresh peaches (about 3 lbs.) 1 1/2 cups sugar 1/2 cup flour 1 tsp. nutmeg 1/2 cup toasted almonds,or pecans chopped (optional) 1/2 tsp. almond extract Pastry for one crust pie Preheat oven to 425 degrees F.Peel and slice peaches to measure 6 cups. In a bowl combine, sugar, flour, and nutmeg. Add peaches, nuts, and almond extract. Toss to coat peaches thoroughly. Turn into a 2 quart casserole dish. On a lightly floured board, roll out pastry; cut into 1/2 in. wide strips. Arrange in lattice fashion over filling, moistening ends of strips and sealing to dish.

Fruit - Peach -  Crusty Peach Cobbler Fruit - Peach - Crusty Peach Cobbler

Fruit - Peach -  Crusty Peach Cobbler
8 cups sliced fresh peaches 2 cups sugar 2 tbl. flour (2 to 4) 1/2 teaspoon ground nutmeg 1 teaspoon vanilla 1/3 cup butter pastry for double crust pie vanilla ice cream In a Dutch oven, combine first 4 ingredients. Set aside until syrup forms. Bring to a boil, reduce heat to low, simmer for 10 minutes or until tender. Add vanilla & butter, stirring until butter melts. Roll half of pastry to 1/8 inch thickness. Cut into an 8 inch square. Spoon half of peach mixture into an 8 inch square pan (deep). Place pastry layer on top. Bake at