Cooperative Living June 2019 - 31

CommonwealthKitchen
Cooking in
season
with:
Peaches
Peaches originated in China and are mentioned in writings dating back to the 10th century as a favorite fruit of emperors.
Spanish explorers brought peaches to Europe in the 1500s, and by the early 17th century horticulturalist George Minifie is
credited with introducing them to the New World, planting peach trees at his Virginia estate.
FROM OUR READERS:
Fresh Peach Salsa
Sheila Jones, Wake
Ingredients:
3 ripe peaches
3 large, ripe tomatoes
½ cup red onion, diced
1 jalapeno, seeded and minced
Juice of 2 limes
1 cup fresh cilantro, chopped
1 teaspoon honey
Directions: Peel and dice peaches. Chop
tomatoes, draining off extra juice. Combine
with onion, jalapeno, lime juice, cilantro and
honey, adding salt and pepper to taste.
FROM OUR READERS:
Peach Cobbler with Raspberries
Diane Gessner, Woodstock
Ingredients:
1 cup fresh raspberries, washed
6-8 fresh peaches, peeled and sliced
2 cups all-purpose flour
3 cups sugar
2 teaspoons baking powder
2 eggs
2 tablespoons butter, melted
Directions: Place raspberries in 13-by-9-inch or 12-by-8-inch buttered baking dish. Top with sliced
peaches. Combine flour, sugar and baking powder. Add eggs and blend together. Pour mixture
on top of the fruit using a tablespoon. Drizzle melted butter on top. Bake uncovered at 350 degrees
for one hour. Cool to room temperature. Serve with ice cream or whipped topping.
(Editor's Note: We found this recipe to have a " crumble-like " consistency. For a more traditional
cobbler texture, try adding ¼-½ cup milk to batter.)
FROM OUR READERS:
Peaches and Cream Pie
Wendy Lankford, Red Oak
Ingredients:
¾ cup flour
1 teaspoon baking powder
½ teaspoon salt
3 tablespoons butter, softened
3.4-oz. vanilla pudding (not instant)
1 egg
½ cup milk
10-oz. peaches, diced and drained, juice reserved
Directions: Mix first seven ingredients together and pour into greased 10-inch glass pie dish.
Cover with peaches, keeping fruit one inch from sides of dish. Mix cream cheese, ½ cup of sugar
and peach juice. Place on top of peaches. Combine the remaining sugar and cinnamon and
sprinkle on top. Bake at 350 degrees for 30 minutes.
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June 2019 | Cooperative Living | 29
Topping:
8-oz. cream cheese
½ cup sugar
3 tablespoons peach juice
1 tablespoon sugar
½ teaspoon cinnamon
FROM OUR READERS:
Peach Pie in Sauce
Wendy Lewis, Moneta
Ingredients:
Lemon juice
4 cups fresh peaches, sliced
¾ cup sugar
¾ cup sour cream
3 egg yolks
½ teaspoon vanilla extract
Pie crust, baked
Directions: Pour lemon juice over peaches.
Mix well. Beat together sugar, sour cream,
egg yolks and vanilla extract. Pour over
peaches and mix together. Pour mixture into
a baked pie crust. Bake at 375 degrees for
15-20 minutes until the cream is set.
Send us your recipes!
Please email submissions to commonwealthkitchen@
co-opliving.com or mail them to Commonwealth
Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen
Allen, VA 23058-2340. All published submissions will
receive a $25 Walmart gift card.
AMANDA CUNNINGHAM PHOTO

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Cooperative Living June 2019

Table of Contents for the Digital Edition of Cooperative Living June 2019