Just peachy
June 7, 2011
For Starkville Daily News
Peaches are in season, and in three locations throughout the Starkville area farmers have set up truck/stands to sale peaches and other early summer fruits and vegetables.
One of the “first fruits of summer” may also be found at the Starkville Community Market this week. Stop by at the corner of Lampkin and Jackson Streets in downtown Starkville from 7-11 a.m. every Saturday.
To enjoy this special “taste of summer,” we collected recipes from one of the best selling cookbooks in Starkville, “Bully’s Best Bites: A Collection of Recipes From MSU Alumni and Friends,” compiled by the Junior Auxiliary of Starkville, Inc. Find more recipes from “Bully’s Best Bites” at the Book Mart in downtown Starkville.
Fresh Peach and Yogurt Soup
By N. Phillip Workman
2 pounds fresh peaches
2 ounces honey
1 ounce lemon juice
pinch ground cinnamon
4 ounces plain yogurt
4 ounces heavy cream
2 tablespoons finely chopped pistachio nuts
pinch nutmeg
u Pit and coarsely chop peaches. Place in non-aluminum pan with honey and lemon juice. Cover and simmer 30 minutes. Puree mixture in blender. Cover and simmer 30 minutes. Puree mixture in blender. Strain and chill. Stir cinnamon, yogurt and heavy cream into chilled mixture. Chill thoroughly. Serve in chilled bowls, garnish with pistachio nuts. Makes 1 quart.
Si’s Mississippi Peach Ice Cream
By Jo (Corley) Woods
2 tablespoons cornstarch
2 cups sugar
8 eggs
1/2 gallon milk
1 12-ounce can evaporated milk
1/2 pint whipping cream, whipped
2 teaspoons vanilla
dash salt
3-4 cups mashed Mississippi peaches
u Mix cornstarch and sugar. Add eggs and mix. Scald milk and pour into egg mixture gradually to keep from cooking eggs. Stir while adding milk. Cook in heavy pan over medium heat until mixture coats spoon. Stir in evaporated milk, whipped cream, vanilla and salt. Cool. Add peaches and pour into 5-quart freezer. Freeze according to ice cream freezer directions.
Peach Crunch
By Tommy and Kathy Prentice
1 1/2 cups plain flour
1 cup chopped nuts
2 sticks margarine, melted
1 12-ounce carton frozen non-dairy whipped topping, thawed
1 8-ounce package cream cheese, softened
1/2 box powered sugar
1 21-ounce can peach pie filling
u To make crust, mix flour, nuts and margarine together and press into 9x12-inch dish. Bake at 300 degrees for 45 minutes. Let cool. Combine thawed whipped topping, cream cheese and powdered sugar together and spread over cooled crust. Top with peach pie filling. Refrigerate until ready to serve. Serves 10-12.
