Rocky Mountain Recipes 9-28-09

Fresh Peach Pie

3/4 c. Sugar

3 Tbsp. Cornstarch

1/2 c. Water

1 to 2 t. Lemon juice

Pinch of salt

1/4 t. Nutmeg

5 to 7 Ripe peaches, peeled

1/4 c. Sugar

1 (9-inch) Pie shell, baked

Whipped cream or vanilla ice cream

Combine 3/4 cup sugar, cornstarch and water in a medium pan, stirring until cornstarch is dissolved. Blend in lemon juice, salt and nutmeg. In a bowl, pit and finely crush 3 peaches and add to cornstarch mixture. Bring to a boil then reduce heat and simmer, stirring constantly, until mixture is thick and clear. Remove from heat and cool. Slice remaining peaches and arrange on the bottom of the baked pie shell. Sprinkle with remaining sugar and spoon cooked mixture onto sliced peaches. Refrigerate for several hours before serving then top with whipped cream or ice cream.

Marcey Dyer • Pierce, Colo.

Apple Pie

8 c. Apples, sliced

1-1/2 c. Sugar

3/4 c. Red hot cinnamon candies

1/2 t. Salt

1/3 c. Flour

2 Tbsp. Water

3 Tbsp. Butter

Pastry for 10-inch double pie crust

Mix together sugar, red hot cinnamon candies, salt, flour and water. Add apple slices. Turn mixture into pastry lined 10-inch pie plate and dot with butter. Cover with top crust and cut slits in the top to vent. Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees and bake for 45 minutes longer or until juice is bubbling or apples are tender.

JoAnn Woodward • Grand Junction, Colo.

Cherry Cola Salad

1 (1 lb) can Bing cherries

1/2 t. Salt

1/2 c. Cola

Water

1 (3 oz) pkg. Cherry gelatin

1 (3 oz) pkg. Cream cheese

1 (9 oz) can Pineapple, crushed

1/2 c. Nuts, chopped

Drain cherries and reserve syrup. Add water and Cola to syrup to make 2 cups. Bring Cola mixture and salt to a boil then add gelatin, stirring until dissolved. Chill until slightly thickened. Fold in cherries, pineapple and nuts. Pour into an 8-inch square pan and chill until firm.

Helen Druse • Lafayette, Colo.

Fruit Salad with Cranberry Dressing

2 c. Cranberries

1/3 c. Water

1 c. Sugar

1/4 c. Orange juice

Bibb lettuce leaves

2 Oranges, peeled, sectioned

1/2 Pineapple, peeled, cored, cut in wedges

2 Pears, cored, cut in wedges

2 Kiwi, peeled, cut in wedges

In a medium saucepan, combine cranberries and water. Bring to a boil then reduce heat and simmer for 4-5 minutes or until cranberries just begin to pop. Remove from heat and stir in sugar and orange juice. Allow to cool then press mixture through a sieve and discard cranberry skins. Cover and chill for about 2 hours or until thoroughly chilled. Line 6 small bowls or plates with lettuce leaves and arrange fruit on top. Drizzle dressing over fruit and lettuce before serving.

Sharon Raasch • Champion, Neb.

Peach Cobbler

Filling:

4 c. Peaches, peeled, sliced

3/4 c. Sugar

1 Tbsp. Lemon juice

3 Tbsp. Minute tapioca

Topping:

2 c. Flour

1 t. Baking powder

1/2 c. Sugar

1 Egg

1/4 c. Buttermilk

1 t. Vanilla

1 t. Cinnamon sugar

Combine filling ingredients in a bowl and let rest for 15 minutes. Pour rested filling in a 9-inch baking dish. Mix together flour, baking powder, sugar, egg, buttermilk and vanilla (mixture will be thick). Spread topping mixture over peach mixture. Sprinkle with cinnamon sugar. Bake at 350 degrees for 40-50 minutes or until top is golden brown and fruit is bubbling. Serve warm with ice cream.

Marlene Maurer • Lakewood, Colo.

Apple Goodie

3 c. Apples, peeled, diced

2 Tbsp. Flour

1 t. Cinnamon

1 c. Sugar

1/2 t. Salt

Topping:

3/4 c. Butter, very cold, shredded

3/4 c. Flour

3/4 t. Baking powder

3/4 c. Quick oatmeal

3/4 c. Light brown sugar

Whipped cream

Gently mix apples with flour, cinnamon, sugar and salt then place in a 9-by-13-inch baking dish. Mix topping ingredients into crumbs and sprinkle over apples. Bake at 350 degrees for 30 minutes. Serve with whipped cream if desired.

Iola Egle • Bella Vista, Ark.