Gardens of the summer are waning but fresh fruits and vegetables are still available under the watchful eyes of the gardener or produce managers.
Rumour has it that peaches are juicy and sweet. And home-grown or farmers’ market carrots are crisp and plentiful.
This week’s recipes offer ideas for making use of peaches and carrots.
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Caramel Peach Pudding
1 cup flour
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1/2 cup white or brown sugar
2 cups chopped, fresh peaches
1/2 cup raisins
3/4 cup milk
Sauce:
2/3 cup brown sugar
1/4 cup butter
1 cup boiling water
Sift together flour, baking powder, cinnamon, salt and white or brown sugar. Add peaches and milk. Mix carefully but thoroughly. Spread dough in a greased 8x10 inch baking pan.
To make the sauce, mix together brown sugar, butter and boiling water until butter melts. Pour sugar/butter mixture over dough.
Bake at 350 degrees F for 40-50 minutes. Serve warm with ice cream. Serves 6.
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Peach Crumb Pie
1 cup brown sugar
1/2 tsp. cinnamon
1/2 cup flour
1/4 tsp. salt
1/2 cup chopped pecans or walnuts
1/4 cup butter
2 cups sliced peaches
one unbaked 9 inch pie shell
Combine sugar, cinnamon, flour, salt and pecans. Add butter and mix until crumbly.
Place half the mixture in the pie shell. Cover with the peaches and top with remaining crumbs. Bake at 350 degrees F for 30-40 minutes.
May be eaten warm or chilled. Serve with ice cream or whipped cream. Slices into 6-8 servings.
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Carrot Pudding
1 cup grated raw carrots
1 cup peeled and grated raw potatoes
1 cup suet, chopped
1 1/4 cups brown sugar
1 1/2 cups flour
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1 tsp. baking soda
1 cup raisins, washed, rinsed and dried
1 cup currants, washed and rinsed
In a large bowl combine carrots, potatoes, suet and brown sugar. Add remaining ingredients.
Pour mixture into well-greased 1 lb. containers. Steam for three hours. Remove from containers and set aside to become cold. Freeze immediately.
To cook frozen pudding, steam for 1 1/2 hours. Serve with a rum sauce or ice cream. Makes 12-14 servings.
Joyce Walter can be reached at [email protected]
