Joy R. Dion of Northampton, Mass., says she has been searching for years for a recipe her mother made called Peach Pizza. "I don't know if it is an Italian recipe or not but it was made in a pizza pan. I don't really know the ingredients or what time it was in the oven. It evokes fond memories and I would be so appreciative if you could find the recipe for me."
Jeannie Armstrong of Dayton, Md., responded with tester Laura Reiley's choice.
She wrote: "Joy R. Dion was looking for a peach pizza recipe. Try this on your tongue!"
Aunt Milly's Peach `Pizza'
Serves 16 to 24
1 cup scalded milk
2/3 stick margarine or butter
2/3 cup sugar
1 teaspoon salt
3 eggs, beaten
1 package yeast
1/4 cup warm water
6 1/2 cups flour
1/2 cup butter, melted
3 pounds peaches, peeled and sliced thin
sugar to taste
cinnamon to taste
Scald milk, cool slightly and add margarine or butter. Cool to lukewarm and add sugar, salt and eggs. Dissolve yeast in warm water. When milk mixture is cooled to just warm, add yeast to mixture. Add flour, 1 cup at a time, until dough is soft and pliant but not sticky.
Knead until it is glossy and elastic. Oil a large bowl and turn dough in it to coat dough ball completely. Let rise to double in size, about 45 minutes. Grease 4 large baking sheets. Punch down dough, divide into quarters and roll out to fit baking sheets.
Cover lightly with kitchen towels and allow to rise again, 30 minutes. Brush surface of dough with melted butter and arrange peaches in rows along dough. Sprinkle generously with sugar and cinnamon. Bake 20 minutes in 350-degree oven.
Tester Laura Reiley's comments: "This is totally unlike a peach tart or pie -- the dough is really more like a pizza! More breadlike and chewy, it is a sweet and doughy crust that cradles the juicy, soft peach slices. The dough is tall and puffy, with a slight sweetness.
"Cut it into squares with a pizza cutter and serve while still warm with vanilla ice cream or softly whipped cream. This `pizza' recipe would work with nectarines or pears just as well. With pears, toss the slices in a bit of lemon juice and sugar before arranging them on the crust. With juicy fruit, be sure to use baking sheets with a `lip' or you'll have fruit juice all over your oven."
Per serving: 259 calories; 5 grams protein; 10 grams fat; 5 grams saturated fat; 37 grams carbohydrate; 1 gram fiber; 50 milligrams cholesterol; 174 milligrams sodium
Dorothy Lockard Bristol of Santa Rosa, Calif., wants to find the clam-casserole recipe like that her mother made. "I have looked through every book I can find but cannot locate the recipe. I remember it had clams, chopped tomatoes, crackers and probably onions and more. It was baked in the oven, and what a family treat. Unfortunately my mother did not write the recipe," Bristol says.
Elise L. Smith of Fayetteville, N.C., says she is seeking the recipe for cold Cherry Soup, "which my mom made. She used sour or tart cherries and the soup part was light-red and clear. She doesn't remember how to make it but it brings back wonderful memories."
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 more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Names must accompany recipes for them to be published. 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.