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Time to celebrate a ‘peachy’ month

August 15, 2012
The Herald-Star


Food editor

Nothing is so bright and colorful as a fully ripe peach, and August is the month they are coming into their own on flavor.

Article Photos

Peach pie has a unique flavor of its own, along with a colorful golden filling. August is National Peach Month, so be sure to take advantage of the fuzzy fruit, using it in salads, grilled to accompany pork or chicken, in cobblers or just washing it and taking a big delicious bite. Be careful, though, and watch out for the seed or stone as my grandmother would call it.
-- Esther McCoy

"It takes about 48 weeks of care for peaches to ripen to perfection," Penny Baker, Ruggles Marketing director, said. Ruggles has the ice cream of the season, Peach Cobbler Ice Cream. It is filled with luscious sun-ripened peaches and bits of cinnamon bun that is reminiscent of the peach cobbler that grandma would make.

The peach ice cream is in limited supply, so get it now and try this frappe made from the peach cobbler ice cream.

Peach Cobbler Frappe

8 scoops Peach Cobbler ice cream

1/2 cup milk

1/2 cup club soda

1 1/2 teaspoons vanilla extract

8 ice cubes

Whipped cream

Ground nutmeg

Peach slices

Place ice cream, milk, club soda and vanilla in a blender. Blend until all ingredients are combined. Add ice cubes and blend until smooth. Pour into four tall glasses and garnish with whipped cream, a sprinkle of ground nutmeg and a peach slice.

Old-Fashioned Peach Pie

9-inch double crust pie shell

4 cups peeled and sliced peaches

2/3 to 3/4 cup sugar, you might taste and see which is best as the peaches can be either sweet or not so sweet

5 tablespoons flour

1/2 teaspoon ground cinnamon

1/4 teaspoon almond flavoring extract

1 tablespoon butter or margarine, cut into thin slices

Put pie crust in a 9-inch pie plate. Add sugar, flour, cinnamon and almond extract to peaches that are in a mixing bowl. Stir to combine all ingredients and put in the pie shell. Put the thinly sliced butter pieces on top of peaches and add the top crust. Crimp along the edges.

Make decorative slashes in the top crust. Use a pastry brush to spread milk on the top of the crust then sprinkle with coarse or regular sugar. Bake in 400 degree oven for 35 to 45 minutes or until it starts to bubble through the slits and is golden brown. Let cool at least to luke warm before cutting or it might run.

Peaches also are good as a topping for cheesecake. This recipe is from the "Favorite Recipes Cookbook" sponsored by the Friends of the Weirton United Way. Beverly Shingleton submitted the recipe.

Peach Cheesecake

3/4 cup flour

1/2 teaspoon salt

3-ounce box instant vanilla pudding

3 eggs

3 tablespoons butter, softened

1/2 cup milk

Two 16-ounce cans peaches, drained, reserve liquid

8-ounce package cream cheese, softened

1/2 cup sugar

Beat flour, salt, pudding mix, eggs, butter and milk until well combined. Put in a 9-inch pie pan. Add peaches on top. Make a topping by beating 3 tablespoons peach juice, cream cheese and sugar. Spread over peaches. Bake at 350 degrees for 45 minutes.

This is a cool pie for the warm summer days that will still be lingering well into September. Actually, it is a Betty Crocker recipe from the 1960s. It came in a bag of gold Medal flour, and I have kept it all this time.

Cool Peach Pie

9-inch pie crust, can be the standard crust or a graham cracker one

1 1/4 cups finely chopped canned peaches, lightly drained

4-serving size lemon-flavored gelatin

3/4 cup sugar

2 1/2 cups whipped topping

Bring peaches to a boil. Stir in lemon-flavored gelatin and stir until dissolved. Mix in the sugar. Cool until almost stiff. Fold in whipped topping. Pour into pie shell and chill at least an hour or until thickened before cutting into serving sizes.

A crumble is very easy to make as there is no rolling out of dough, just run the butter, sugar and flour through your hands until it is fine in texture. This recipe is from Everyday Food, summer edition.

Peach Crumble


2 pounds peaches cut into 1/2-inch wedges, 6 cups

3/4 cups sugar

1 tablespoon lemon juice

4 teaspoons cornstarch

1/2 teaspoon coarse salt


6 tablespoons unsalted butter, at room temperature

1/4 cup light brown sugar

1 cup all purpose flour

1/2 teaspoon coarse salt

Preheat oven to375 degrees. Make filling by combining peaches, granulated sugar, lemon juice, cornstarch and salt. Transfer to an 8-inch square baking dish. Make topping using a mixer to beat butter and brown sugar on medium until light and fluffy. Add flour and salt and rub it through your hands until it is fine. Scatter over filling. Bake until center is bubbling, about 40 to 50 minutes, tenting loosely with foil after 30 minutes. Let cool 20 minutes before serving.

Note: A cup of raspberries or blueberries can be added to the mixture and reduce the amount of peaches to 5 cups. Add an additional teaspoon of cornstarch to the mixture.

This upside-down cake is made using pancake mix and yogurt. It is from the 26th-annual Pillsbury Bake Off Cookbook.

Topsy Turvy Peach Cake

2 tablespoons butter or margarine

1/3 cup firmly packed brown sugar

1 cup finely chopped fresh peaches, sprinkled with a tiny bit of lemon juice to keep them from discoloring as the batter is prepared

1 1/2 cups pancake mix

4-serving size lemon pudding and pie filling mix

8-ounce carton, 1 cup, lemon yogurt

1/4 cup cooking oil

2 eggs

Melt butter in an ungreased 9-inch round or square pan while preheating oven to 375 degrees. Combine brown sugar and peaches with melted butter. Lightly spoon pancake mix into measuring cup and level off. In medium bowl, combine remaining ingredients; stir until well blended. Spread over peach mixture. Bake 25 to 35 minutes until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes. Invert onto a serving plate and decorate with whipped topping or whipped cream at serving time.

(McCoy can be contacted at

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