Peach Kuchen
3 cups flour
1 cup butter (cold)
1 1/4 cups sugar
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
2 29 oz cans peaches (or better yet fresh peaches!)
Topping:
4 egg yolks
2 Tablespoons sugar
2 cups sour cream
1/4 tsp cinnamon
In bowl combine flour, 1/4 cup of the sugar, baking powder, and salt. Cut in butter. Press in to 13x9x2 inch pan. After draining peaches well, place on top then sprinkle with the 1 cup of sugar combined with the cinnamon. Bake @ 400 for 15 minutes. In bowl combine egg yolk and sour cream. Spread over the peaches. Combine the remaining sugar and cinn and sprinkle over top, return to oven for another 25-30 minutes.
Strawberry pie
One pre-baked pie shell (9 inch)
1 1/2 qts strawberries
1 cup sugar
3 T. cornstarch
1 c. Orange Juice
Wash and hull strawberries leaving whole. Combine sugar, juice and cornstarch in saucepan. Cook over medium heat stirring constantly until mixture comes to a boil. Lower heat and continue to stir for 2 minutes more. Remove from heat. Mixture should be thick and translucent. Cool only slightly. Mound berries in pie shell. Pour mixture over berries. Chill 2 hours. Serve topped with whipped cream or cool whip.
Note:
We have elaborated on this recipe and had some incredible results. Try some of your favorite fruits in combination; sliced bananas on bottom, sliced kiwi, peaches, blueberries and topped with raspberries. We've tried many combinations of the above and never, no never, been disappointed!
You can also sub in a different kind of juice, the one pictured is a great Pomegranate, Blueberry which I thought blended better with the fresh fruit than the tangy orange flavor.
And of course homemade tastes best, but store bought crust works just as well! But stick with a better brand!
Filling:
5 apples sliced
5 Tablespoons sugar
2 Tablespoons cinnamon
Mix and set aside.
3 cups flour
3 tsp. baking powder
2 1/2 tsp. vanilla
juice of one orange
1 1/2 cups sugar
1 cup oil
4 eggs
Use cold oven and bundt style pan. (Grease and flour well.) Sift together dry ingredients and add remaining while beating well. Add 1/2 of the batter to pan then top with 3/4 of the apple mixture; then add remaining batter and top with rest of apples. Bake at 350' for about 1 1/4 hours or until toothpick comes out clean. Cool in pan for 15 min then invert on rack.
Note: If you've come to the farm on a busy fall weekend, you may have noticed this cake for sale! So, so yummy!
4 eggs
1 tsp salt
1 cup oil
1 tsp baking soda
2 cups (or less) sugar
2 tsp baking powder
1 pint sour cream (or plain yogurt)
2 cups blueberries
4 cups flour
In a large bowl, beat eggs and oil together. Add sugar, then sour cream. Stir in flour, salt, bk. soda and bk. powder. Add blueberries. Lightly grease muffin tins and fill 2/3 with batter. Bake at 375' for 24 min. Makes 24 large muffins.