Cook'n Club Home
Subscribe Now!

Cook'n Forum
HomeCook'n Archive

I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


Priority Support

       Volume I - August 25, 2007

Peach Day
In Celebration of Peaches!

by Alice Osborne

If Congress were to ever create another National Holiday, it absolutely should be Peach Day. Oh how we longingly wait for their arrival each summer. Can you ever have too many? Is there a more versatile fruit?

Consider these uses:

Peach Popsicles

Puree 3 or 4 peaches (skin on) and pour into a popsicle mold. Freeze, then devour!

Cold Peach Soup

1 C white grape juice
1 C water
1/3 C apple juice concentrate
1 tsp pure vanilla
¼ tsp cinnamon
2 tsp lemon juice
4 large peaches (skin on)
1 pint raspberries

In 1-quart saucepan, bring first 5 ingredients to a boil. Simmer for 2 min. Remove pan from heat and stir in lemon juice. Chop two of the peaches and place in blender (try the Vita Mix) or food processor; add liquid and process until smooth.

Transfer to a large bowl. Cut remaining peaches into ½-inch wedges. Add to the bowl, making sure the wedges are covered with puree so they won’t discolor. Refrigerate at least 1 hour, or until well-chilled. Serve in shallow bowls topped with raspberries. Serves 4.
  Download this recipe.

Peach Souffle

1 ½ C chopped peaches (skin on)
3 Tbsp raw honey
1 Tbsp lemon juice
½ tsp grated nutmeg
5 egg whites
1/8 tsp cinnamon

In blender (try the Vita Mix) or food processor, puree peaches. In 1-quart saucepan, combine puree and honey. Cook over low heat, stirring often, for 20 min., or until thickened. Add lemon juice and nutmeg. Cool mixture to lukewarm.

In large bowl, beat egg whites until stiff peaks form. Gently whisk one-third of the whites into the peach mixture. Then fold the peach mixture into the remaining whites. Spoon mixture into an ungreased 1 ½ quart soufflé dish. Sprinkle with cinnamon.

Place dish in pan of hot water. Bake at 300º F for 1 hour, or until firm to the touch and browned. Do NOT open the oven door until near the end of the required baking time or the soufflé will fall. Serve immediately and relish the ooohs and aaaahs. Serves 6.

Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.

Terms & Conditions | Webmaster | Privacy Policy | Unsubscribe

© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656