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Recipes
Here are some recipes that we have found and some that our customers have given to us. If you have any recipes that you would like to share, you can email them to us at: farmerb@easypickinsorchard.com
Microwave Peach Crisp Brought to our attention by Kathy of Enfield 4 medium peaches sliced--about 3 cups (or 2 cans-16 oz each sliced peaches, drained)
3/4 cup Bisquick baking mix
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
3 tbsp. margarine or butter, softened
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Arrange peaches in square microwavable dish, 8x8x2. Mix remaining ingredients until crumbly; sprinkle over peaches. Microwave uncovered on high (100%) 6 minutes, rotate dish 1/2 turn. Microwave uncovered until peaches are tender, 4 to 6 minutes longer. 6 servings.
Conventional oven directions: Heat oven to 375 degrees. Bake until peaches are tender, 30 to 35 minutes.
Blueberry Cake Brought to our attention by Kathy of Enfield 2 ½ c. flour
1 tsp. Baking powder
½ tsp. Baking soda
1 c. butter, room temp
1 ¼ c. sugar
1 tsp. Vanilla
½ tsp. Grated lemon rind
2 eggs
1 c. sour cream
Beat together butter, sugar, vanilla and lemon rind. Beat in eggs, then sour cream. Add flour, baking powder and soda.
Sprinkle topping into pan.
*Topping: 1 Tbsp sugar, ½ tsp cinnamon.
Turn about 1/3 of batter into greased and floured 9" tube pan. Sprinkle with ½ the blueberry filling. Repeat layers.
*Blueberry filling: 2 Tbsp sugar, 1 c. blueberries.
Bake on rack below center, preheated 350° about 50 min. Loosen edges and around tube and turn out on rack.
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