Recipes Included On This Page Peach Cheese Tart Peach-Orange Jam Peach-Plum Jam Peaches & Cream Cheese Cake Peachy Pancake Sauce Peanut Carrot Country Soup Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Peach Cheese Tart Recipe By :Sally Huemmert in The Best of Social Services Serving Size : 16 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- (111 g) 3/4 cup flour -- (175 ml) 1/2 cup sugar -- (125 ml) 1/2 pound cream cheese -- (250 g) grated rind of 1 orange or lemon 1 egg 1 large peach halves -- drained [large can] Cinnamon -- for sprinkling Toasted almonds -- for topping Whipped cream Preheat oven to 375F (190C). Mix the butter, flour and 1/4 cup of the sugar together in a food processor or by hand. Press into a flan pan; preferably one with a removable bottom. Mix the cream cheese, the rest of the sugar, the egg and the orange or lemon rind in a bowl. Pour mixture over the pastry base. Drain the peach halves and cut into slices. Place the slices in an overlapping design on top of the cheese mixture. Sprinkle the fruit with a bit of cinnamon. Top with toasted almonds. Bake for about 45 minutes. Cool and serve with whipped cream. Note : Fresh peaches, blueberries, apples, mangoes etc. can be used in place of the canned peaches. Contributed to The Best of Social Services - a Celebrity Cookbook by Sally Huemmert; (no date). There is a comment at the bottom of the recipe: "Tested, tried and found to be true by her staff". MC formatted and contributed to FareShare by Hallie. FareShare Gazette; 26 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 155 Calories (kcal); 11g Total Fat; (63% calories from fat); 2g Protein; 12g Carbohydrate; 43mg Cholesterol; 104mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Peach-Orange Jam Recipe By : Serving Size : 128 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 cups sliced fresh peaches 1 3/4 ounces no-sugar-needed pectin [1 package] 1 3/4 cups Equal spoonful 5/8 ounces orange-sugar-free drink mix such as Crystal Light [2 x 0.3-ounce tubs] Process peaches in a food processor until chopped. Transfer peaches to a Dutch oven; stir in pectin. Let stand 10 minutes. Bring to a boil over medium-high heat; cook 15 minutes, stirring constantly. Remove from heat. Stir in sugar substitute and drink mix. Pour into hot sterilized jars, leaving 1/4 inch at the top of jar; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 5 minutes. Yields 8 cups. Source : "Successful Living With Diabetes, July/August 2000" Copyright : "Oxmoor House" Contributed to FareShare by Art. FareShare Gazette; 27 August, 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach-Plum Jam Recipe By :Better Homes and Gardens Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pounds Peaches -- Ripe 1 1/2 Pounds Fully Ripe Prune Plums 1 Package Powdered Fruit Pectin -- 1 3/4 Oz 5 1/2 Cups Sugar Peel and pit peaches, chop very fine. Pit plums; chop very fine. Mix fruits, measure 4 1/2 cups into large saucepan. Place saucepan of fruit over high heat. Add pectin. Stir till mixture comes to a hard boil. At once, stir in sugar. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat. Skim and stir for 5 minutes. Following correct canning procedures, ladle quickly into hot sterilized jars. Seal at once. Process in boiling water bath for 5 minutes. NOTES : I usually make double the recipe and it will fill 16 - 250g jelly jars. Contributed to FareShare by Art. FareShare Gazette; 27 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 569 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 147g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 9 Other Carbohydrates * Exported from MasterCook * Peaches & Cream Cheese Cake Recipe By :Northwestern Utilities, circa 1962 Serving Size : 9 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***CRUST*** 4 1/2 ounces zwieback -- crumbed 1/3 cup melted butter 2 tablespoons sugar ***FRUIT LAYER*** 2 cups chopped peaches 2 tablespoons sugar 1 tablespoon flour 1/2 teaspoon nutmeg 1 teaspoon lemon juice ***CHEESE LAYER*** 18 ounces cream cheese -- softened 1/2 cup sugar 2 tablespoons flour 1/4 teaspoon salt 3 teaspoons lemon juice 4 Eggs -- separated 1 cup heavy cream Preheat oven to 325F. Mix the zwieback crumbs, melted butter and 2 tablespoons sugar together. Press into the bottom of a 9-inch pan. Combine the chopped peaches, 2 tbsps. sugar, 1 tbsp. flour, 1/2 tsp. nutmeg and 1 tsp. lemon juice. Distribute this mixture evenly over the crumb mixture in the pan. Blend the cream cheese, 1/2 cup sugar, 2 tbsps. flour and 1/4 tsp. salt together in a bowl. Add the 3 tsp. lemon juice, 4 egg yolks and 1 cup of heavy cream; mix well. Beat the 4 egg whites until stiff and fold into the cream cheese mixture. Pour over the peach mixture. Bake at 325F for 1 1/2 hours, or until firm. Cool before removing from the pan. Serves 8 to 10. Source - An old recipe pamphlet put out by the Home Service Department, Northwestern Utilities, Red Deer, Alberta, Rae Gaetz BHE; circa 1962. I've been going through some of my boxes of old recipes that I have collected over the years. This one, from a gas utility company is from a pamphlet called Delicious Cheese Cakes. The way I see it - you just can't have too many cheese cake recipes. <G> MC formatted and contributed to FareShare by Hallie. FareShare Gazette; 10 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 514 Calories (kcal); 40g Total Fat; (68% calories from fat); 9g Protein; 32g Carbohydrate; 203mg Cholesterol; 364mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 1 Other Carbohydrates * Exported from MasterCook * Peachy Pancake Sauce Recipe By :unknown magazine; circa 1966 Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup corn syrup 2 tablespoons butter 2 teaspoons gated orange rind 1 tablespoon orange juice 1/8 teaspoon cinnamon 1 dash cloves 1 cup sliced fresh peaches Combine all of the ingredients EXCEPT the peaches in a small saucepan; heat until well blended. Add the peach slices and heat but do not boil. Serve hot over pancakes, waffles or French toast. Note - if you can't get corn syrup I think you could substitute golden syrup as this is a sauce and not a candy. Source - clipped from an unknown magazine around 1966. This is called a pancake sauce but I bet it would be totally yummy on ice cream, or cake or ... I haven't tried it but I bet you could use canned peaches too. MC formatted and contributed to FareShare by Hallie. FareShare Gazette; 9 August, 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Carrot Country Soup Recipe By :Bon Appetite Serving Size : 4 Preparation Time :2:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup unsalted butter -- (1/2 stick) 1 1/4 cups peeled chopped carrots 1/4 cup chopped celery 1/4 cup chopped onion 2 tablespoons all purpose flour 4 cups rich chicken stock 6 tablespoons creamy peanut butter 1/2 cup whipping cream Melt butter in a heavy large saucepan over medium low heat. Add carrots, celery and onions and cook until just tender, stirring frequently, about 15 minutes. Add flour and stir 4 minutes. Mix in stock. Bring to boil, stirring occasionally. Cover partially, reduce heat and simmer 25 minutes. Cool soup slightly. Puree in batches in blender or processor. Return puree to saucepan. Place peanut butter in small bowl. Gradually mix in 1 cup puree. Return mixture to saucepan. Blend in cream and salt and heat through; do not boil. Ladle into heated bowls. Serve immediately. Bon Appetit - December 1987 Contributed to FareShare by Sandy. Sandy's Notes: Great Soup! Will make again. Cross between savory and sweet. I used half-n-half in place of whipping cream, 1/2 chicken bouillon and 1/2 salt free veggie bouillon (Vogue). Also I chopped onions and celery fine in the food processor and the carrots into small chunks. When it was cooked through, I used my Braun Hand Blender to puree it before adding the half-n-half and peanut butter. When I was eating very carefully, due to a stomach full of ulcers, this was very soothing and very digestible. Even my Mom liked it! FareShare Gazette; 3 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 209 Calories (kcal); 23g Total Fat; (94% calories from fat); 1g Protein; 2g Carbohydrate; 72mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

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