Peach Cake again, but with less milk

RECIPE FINDER

Fruit: A popular summer crop provides a pair of sweet, classic tastes.

August 18, 1999|By Ellen Hawks | Ellen Hawks,Sun Staff

To the readers who tried the recipe for the Baltimore Peach Cake in July 28's A La Carte section, we'd like to apologize. After retesting it, we found it called for too much milk. We're reprinting the recipe with the correct amount. We hope you'll try it again.

Also, Elizabeth R. Rossman of Woodstock, Ill., requested a recipe for spiced peaches made with canned peaches. Janet Riecks of Forest Hill wrote that her sister served such a dish. "They were so good I asked her for the recipe," Riecks said. "Also, I cut the peach pieces in half before adding them to the spiced liquid to make them easier to serve."

Baltimore Peach Cake

Serves 4-6

2 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1/4 cup to 1/2 cup sugar, plus more to taste

3 tablespoons butter

1 egg, lightly beaten

1/2 cup milk

4 peaches

Sift flour, salt, baking powder and sugar. Rub in butter with fingers; add egg and milk, and stir gently just until dough comes together. Roll out about 1/2 inch thick and lay on the bottom of a greased 9-by-13-inch baking pan. Peel and cut peaches into eighths and array pieces neatly on dough. Sprinkle with sugar to taste. Bake in preheated 350-degree oven for about 30 minutes.

Tester Laura Reiley's comments: "I retested this recipe. Indeed, there was too much milk. It worked perfectly by halving the amount of milk. And, as I said before, the crust is not at all sweet, so I added between 1/4 and 1/2 cup of sugar to the flour, salt and baking powder in the first step. Using a 9-by-13-inch pan, there were just enough peach slices to cover the entire surface of the dough. If desired, a fifth peach would more generously cover the surface."

Spiced Peaches

Serves 6 as a side dish

1 (8-ounce) can cling peach halves

1/2 cup cider vinegar

1/2 cup sugar

1 stick cinnamon

1/2 teaspoon whole cloves

Drain peaches, reserving 1 cup syrup. In a small saucepan, combine syrup, vinegar, sugar, cinnamon and cloves. Simmer, uncovered, for 5 minutes. Add peach halves. Bring just to a boil. Cool and refrigerate mixture for at least 2 days before serving.

Tester Laura Reiley's comments: "The flavor of cinnamon and clove are just perceptible in these slightly pickled peaches. Although Janet Riecks is right that the peaches are more easily served when sliced, I think they look more elegant in halves. They would make a nice accompaniment to ham or other smoked or salted meat. They keep well for at least a week in the refrigerator."

Recipe requests

* Freya Sponseller of Hanover, Pa., writes that she is desperately looking for a lasagna recipe she had before her house burned down. "Shredded carrots were added to the hamburger along with oregano and garlic. The cheese was a mixture of cottage cheese, Parmesan and an egg. It was the best I ever tasted. I'm hoping one of your readers can give me this recipe."

* Martin R. Karetski of Du Bois, Pa., is looking for a recipe for Hungarian Goulash. "My mother made it some 50 years ago when I was younger. It may have had bay leaves and cloves as some of the spices. I'm not sure. Any help you can give will be appreciated."

* Lynn Wilson of Marietta, Ohio, writes, "I have had a request from a dear friend in South Carolina for a recipe called Frozen Christmas Yuletide Log. Will you help me?"

* Esther N. Guffy of Ellicott City wants a recipe she had when "the Legion of Honor, Boumi Temple Shrine, went on the Odyssey III in Washington for a luncheon cruise. One of the entrees was called Linguine de Marc Alla Lemon, and it had sauteed shrimp and scallops tossed with roasted vegetables in a lemon chardonnay cream sauce. Would deeply appreciate getting this recipe."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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