New Castle News

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June 24, 2013

Culinary Conversation: Help wanted — reader seeks recipe

(Continued)

NEW CASTLE — Fresh Peach Cake

  • 1 box white or yellow cake mix
  • 1 tsp. cinnamon
  • 1⁄2 tsp. nutmeg
  • 1⁄4 cup butter, melted
  • 2 cups fresh sliced peaches

Divide dry cake mix in half. Prepare 1⁄2 of the mix according to package directions. Measure 1 cup batter; set aside. Pour remaining batter in greased 9-inch square cake pan. Combine remaining dry cake mix with cinnamon and nutmeg; stir in melted butter to make crumb mixture. Sprinkle half the crumb mixture over batter in pan; arrange peach slices over crumb mixture. Spoon and spread reserved batter evenly over peaches. Sprinkle with remaining crumb mixture. Bake at 350 for 40 minutes. Serve warm with whipped cream or ice cream, or serve cold with powdered sugar sprinkled on top.

Peach Passion

  • 1⁄2 large angel food cake, broken into pieces
  • 1 large can sliced peaches, with juice drained
  • 1 package instant vanilla pudding
  • 2 cups milk
  • 2 cups whipped cream or Cool Whip

Spread cake pieces evenly into a 13 x 9 x 2-inch glass cake pan. Arrange sliced peaches over cake. Mix milk and pudding together, and pour over cake and peaches. Top with whipped cream or Cool Whip. Chill several hours or longer.

Peaches ’n

Cream Salad

Cream layer:

  • 1, 3-oz. package lemon Jell-O
  • 1 cup boiling water
  • 1 cup orange juice
  • 1, 3-oz. package cream cheese, softened
  • 1, 21⁄2-oz. package whipped topping mix
  • 1⁄4 cup chopped pecans
  • Peach layer:
  • 1, 3-oz. package lemon Jell-O
  • 1 cup boiling water
  • 1, No. 2 can peach pie filling

Dissolve gelatin in boiling water; add orange juice and refrigerate until slightly thickened. Prepare topping mix according to package directions, blend in cream cheese; stir in pecans. Fold into gelatin mixture and pour into 9 x 9 x 2-inch pan. Chill until almost firm.

For peach layer, dissolve gelatin in boiling water; stir in pie filling. Pour over first layer. Chill until firm. Cut in 9-inch squares or 12 pieces. Serve on salad greens, if desired.

Hot Chicken Salad

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