“Chilled Peach Soup,” served at lunch, dinner or in between, makes a perfect cool pick-me-up for a hot summer’s day. The smoothie-like concoction uses peaches and yogurt.
Soup prepared by Emily Schilling
Photo by Richard G. Biever
A bushel basket of peachy keen recipes
Chilled Peach Soup
3 cups chopped peeled fresh peaches
1 cup (8 oz.) fat-free plain yogurt
1 t. lemon juice
1⁄8 to 1⁄4 t. almond extract
6 T. sliced almonds, toasted
Fresh mint, optional
In a blender or food processor, combine first 4 ingredients. Cover and process until smooth. Refrigerate until chilled. Serve with almonds and mint. 4 servings.
Janice Torrence
Warsaw, Ind.
Peach Dumplings
2 large ripe peaches, peeled
1 pkg. (8 count) crescent rolls
Cinnamon and sugar
1 cup water
1 stick margarine or butter
1 cup sugar
Cut each peach into 4 pieces. Roll each piece in a crescent roll. Place in baking dish. Sprinkle with cinnamon and sugar. Bring water, butter (or margarine) and sugar to a boil. Pour over rolls. Bake 30 minutes at 350 F.
Mrs. Ressie N. Smith
Milan, Ind.
Peachy Bean Skillet
1 lb. kielbasa, cut into coin slices, then quartered
2 cans (15 oz.) pork and beans
1⁄2 cup ketchup
1⁄2 cup firmly packed brown sugar
1 can (29 oz.) sliced cling peaches, drained
Cut up kielbasa and brown in skillet. Add pork and beans, ketchup and brown sugar. Heat on medium-low for about 10 minutes. Add peaches and cook until peaches are heated, 5 to 10 minutes.
Ellen Dodd
West Harrison, Ind.
Peach Upside Down Cake
8 T. butter, separated
1⁄2 cup brown sugar
6 peaches, sliced or halved
3⁄4 cup sugar
1 egg
11⁄4 t. baking powder
1⁄2 t. salt
11⁄4 cups flour
1⁄2 cup milk
1 t. vanilla extract
Preheat oven to 400 F. To make syrup melt 4 T. butter in an 8 or 10 inch iron skillet or oven proof skillet. Add brown sugar. Arrange peaches evenly over syrup in skillet. Mix rest of ingredients well and pour over peaches. Bake 35-40 minutes at 400 F or until top is golden brown and slightly dry. When done, turn out on flat dish upside down with peaches and syrup on top. Serve hot as is or with whipped cream or ice cream.
Deloris Gerdes
Otisco, Ind.
Peach Sauce
2 cups sliced peaches
1⁄3 cup orange juice
2 T. sugar
1⁄8 t. almond extract
Cook peaches and orange juice over medium heat until peaches are tender. Place peach mixture, sugar and almond extract in blender or food processor and process until smooth. Chill. Serve on ice cream alone or with additional fresh peach slices. Makes 2 cups.
Jane Prexler
Corydon, Ind.