Northwest NEWS

September 4, 2000

Home & Garden

Dining In

Homemade Peach Pie
   4 c. sliced peeled peaches
   3/4 sugar
   1/4 c. minute tapioca
   1 Tbsp. lemon juice
   Pastry for 2 crust 9-inch pie
   1 Tbsp. margarine or butter
   Mix peaches, sugar, tapioca and lemon juice in large bowl. Let stand 15 minutes. Heat oven to 400 degrees.
   Roll 1/2 of the pastry to 11-inch circle on lightly floured surface.
   Line 9-inch pie plate with pastry, allowing 1/2-inch overhang.
   Fill with peach mixture. Dot with butter or margarine. Roll remaining pastry to 12-inch circle. Cover pie with pastry; seal and flute edge.
   Cut several slits to permit steam to escape.
   Bake 55 to 65 minutes or until juices from bubbles burst slowly. Cool.
   Makes 8 servings.
  
   Peach Blossom Sorbet
   Sorbet:
   3 c. coarsely chopped, peeled peaches
   1/2 c. frozen pineapple juice concentrate, thawed
   1/3 c. amaretto liqueur (or 1/4 tsp. almond extract)
   Salsa:
   1 c. finely chopped. peeled peaches
   2 Tbsp. frozen pineapples juice concentrate, thawed
   1 Tbsp. finely chopped fresh mint (or 1 tsp. dried mint)
   Whipped cream
   In a food processor bowl or blender container, combine 3 c. peaches, 1/2 c. pineapple juice concentrate and amaretto liqueur or almond extract. Cover and process or blend until smooth.
   Transfer to an 8"x4"x2" loaf pan. Cover and freeze about 4 hours or until firm.
   Break up frozen mixture and transfer to a chilled mixing bowl.
   Beat with an electric mixer until fluffy. Return to pan. Cover and freeze.
   For salsa, stir together 1 c. peaches, 2 Tbsp. pineapple juice concentrate and mint. Cover and chill up to 2 hours. To serve, scoop sorbet into dessert dishes. Top with salsa and whipped cream.
   Makes 10 servings.
  
   Peachy Berry Crisp
   1/2 c. wheat germ
   1/2 c. oats (quick or old fashioned, uncooked)
   1/3 c. firmly packed brown sugar
   1/4 c. all purpose flour
   1/4 c. (1/2 stick) margarine, melted
   1 tsp. ground cinnamon
   Two 16 oz. bags frozen sliced peaches, thawed or equivalent fresh peaches
   2 c. fresh or frozen blueberries, unthawed
   1 Tbsp. all-purpose flour vanilla low-fat yogurt (optional)
   Heat oven to 375 degrees Combine first 6 ingredients; mix well. Set aside, Combine fruit and 1 Tbsp. flour, tossing to coat.
   Spoon into 8-inch square glass baking dish.
   Top with wheat germ mixture. Bake 30 to 35 minutes or until peaches are tender. Serve topped with yogurt, if desired.
   Makes 9 servings.
  
   Peach Puffins
   Nonstick spray coating
   2 c. thinly sliced, peeled peaches
   1/4 c. packed brown sugar
   1-3/4 c. all purpose flour
   1/3 c. granulated sugar
   2 tsp. baking powder
   1/2 tsp. salt
   1 slightly beaten egg
   3/4 c. milk
   1/3 c. cooking oil
   1 tsp. vanilla
   1/2 c. blueberries
   Whipped cream
   Grease or spray bottoms of 12 3-inch jumbo muffin cups with nonstick coating.
   Divide peach slices among muffin cups. Sprinkle peaches with brown sugar; set aside.
   In a medium mixing bowl, stir together flour, granulated sugar, baking powder and salt. Make a well in the center of the dry mixture; set aside. In a small bowl, combine egg, milk, oil and vanilla; add all at once to dry mixture. Stir just until moistened.
   Fold in blueberries. Spoon batter into prepared muffin cups on top of peach mixture, filling about half full.
   Bake in a 375 degree oven about 20 minutes or until golden. Cool in pan on wire rack for 10 minutes.
   Loosen with a butter knife. With a large spoon, scoop out muffins and invert into serving dishes.
   Top generously with whipped cream.
   Makes 12 servings.
  
   Fresh Melon Sorbet
   1 medium honeydew, seeded and pared
   1/4 c. sugar
   1/4 c. lime juice
   Cut honeydew into cubes and puree in a food processor or blender. Place in large mixing bowl with remaining ingredients. Stir well until sugar is thoroughly dissolved. Spoon into an ice cream maker and freeze according to manufacturers directions.
   Makes 6 servings.
  
   Baked Apple and Almond Crisp a la Mode
   3 Tbsp. light olive oil, divided
   4 medium tart baking apples, peeled, cored, and cut into thin slices
   1/2 c. packed brown sugar
   2 Tbsp. all purpose flour
   3/4 tsp. ground allspice
   1/2 c. sliced natural almonds
   Vanilla ice cream
   Heat oven to 350. Lightly brush 2-quart baking dish with oil. Arrange the apples in rows in the baking dish. In another bowl, combine brown sugar, flour and allspice. Add the olive oil and almonds. Stir until blended. Sprinkle mixture evenly over the apples. Bake 30 minutes or until apples are tender and the crust is golden brown. Serves 6.
  
   Pears Elena
   3 c. blanched almonds, toasted, finely ground
   1/2 c. sugar
   1/3 c. melted butter or margarine
   1 c. raspberry preserves
   2 Tbsp. raspberry flavor liqueur
   1 Tbsp. lemon juice
   1 can (8 oz. almond paste
   2 Tbsp. butter or margarine, softened
   2 eggs
   2 cans (15 oz. each) Bartlett pear halves in light syrup, drained
   1 oz. semi sweet chocolate, melted
   Preheat oven to 350 degrees. Mix almonds, sugar and melted butter; pat mixture on bottom and sides of 10-inch tart pan. Heat preserves just to boiling; strain and discard seeds. Stir liqueur and lemon juice into preserves; brush mixture over bottom of crust.
   Beat almond paste and softened butter until smooth; beat in eggs, one at a time. Spread mixture over bottom crust. Carefully cut 6 vertical slashes in top of each pear half; arrange on crust. Bake at 350 degrees for 40-45 minutes. Cool to room temperature. Drizzle with melted chocolate.
   Makes 12 to 16 servings.
  
   Pear Oat Muffins
   1-2 cans (16 oz. each) pear halves, drained
   1 egg, beaten
   1/4 c. vegetable oil
   1 tsp. vanilla extract
   1/2 tsp. grated orange peel
   1 c. all purpose flour
   1 c. old fashioned rolled oats
   3/4 c. packed brown sugar
   2 tsp. baking powder
   1 tsp. ground cinnamon
   1/4 tsp. salt
   1/2 c. raisins
   Chop 2 pear halves; set aside puree remaining pear halves to equal 1 c. Combine pear puree, egg, oil, vanilla and orange peel; set aside. Combine flour, oats brown sugar, baking powder, cinnamon and salt in a large bowl; mix well. Pour liquid ingredients; mix just until moistened. Fold in chopped pears and raisins. Spoon into paperlined or greased muffin cups. Bake at 400 for 20 minutes or until wooden pick inserted near center comes out clean.
   Makes 16 muffins.