By Andy Bedwell
These are two wonderful peach recipes, and you must try them.
Mother’s Peach Macaroon Pie
1 ½ cups of fresh peaches
2 envelopes of unflavored gelatin
1 can of Eagle Brand Milk
½ cup lemon juice
10 or 12 small coconut macaroons
1 large Cool Whip
½ cup chopped almonds
Soften gelatin in a small amount of cold water, and dissolve over low heat and let cool while mixing other ingredients. In a large bowl, mix milk, lemon juice, almonds, peaches and crumbled coconut macaroons. Mix gelatin into mixture, then mix with Cool Whip and put into two cool baked pie crust. Garnish with fresh peaches.
Andy’s Note: This is a five-star recipe. The coconut macaroons can be found at Dollar General.
Peach Cobbler
½ cup of Crisco shortening
1 ½ cups self-rising flour
1/3 cup of milk
2 cups of ripe peaches
1 stick of margarine
2 cups of water
2 cups of sugar
Sprinkle cinnamon and nutmeg before you slide into the oven.
Mix Crisco, flour and milk together for the pastry. Roll out on a floured surface in a large rectangle shape. Mix water, sugar and heat until sugar has melted. Chop the peaches and spoon the pastry on one end and begin rolling in a cylinder shape. Use a 9×13 inch pan. Cut the roll into about 9 or 10 slices and place in pan. Fruit will fall out everywhere and that is ok. Pour the water and sugar mixture over the pastry. Slice a stick of margarine all over the top. Bake at 350 degrees for 50 or 60 minutes or until brown.
Andy’s Note: Now get you some fresh peaches and Blue Bell Ice Cream. You are in for a yummy treat.
Happy cooking, Andy
“Southern Cooking with Andy Bedwell” may be purchased at The Messenger at 1957 Rainbow Drive.
