1 each 29 oz. can sliced peaches packed in, juice, drained
1 each 21 oz. can apple pie filling
1 tbsp grated lemon peel
1/2 tsp nutmeg
1 topping:
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 tsp nutmeg
1/2 cup margarine, softened
1 each 4 oz. can slivered almonds
1/2 cup heavy cream
Directions
Heat oven to 4250. In greased 9" deep dish pie plate or casserole,
genty stir peaches, apple pie filling, grated lemon peel and 1/2
teaspoon nutmeg to combine.
In medium size bowl, combine flour, sugar and 1/2 teaspoon nutmeg.
Using pastry blender or large fork, cut in margarine until mixture
resembles coarse crumbs. Using sharp knife, chop 1/2 cup almonds,
stir in crumb mixture. Spoon crumb mixture over fruit and bake 15
minutes. Remove from oven and sprinkle remaning slivered almonds in
ring on top of crumb mixture. Bake 5 to 10 minutes longer until
filling is hot and top is golden.
Meanwhile in medium size bowl using chilled beaters, beat cream at
high speed just until soft peaks form. Serve warm accompanied by
lightly whipped cream. Makes
8 servings.
Source: Dorothy Sheppard, Hamilton 16th Annual Cookbook - The Cameron
Citizen Observer
Servings: 8 servings
New England Apple - Peach Betty Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Peach
The History of Recipes
It is quite possible to track the history of written cooking instructions far back into ancient history, in truth as far as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, these, ancient recipes were just primitive pictorial recipes for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Progressing into Roman times 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes cooked by the Romans. In his publication, he describes how the meals were separated into hors d`oeuvres, main meal and dessert, a very modern way of dining. Additionally, he informs us how the chefs of Roman times used a good variety of spices, including some familiar names for example basil, mint and dill. Continuing our culinary historical journey, we have some interesting books which appeared in the fourteenth century : one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these books are unconnected to the indian food that we all know today, but rather accounts of the types of food prepared by the chefs of the rich and wealthy people of that period. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from Arab countries, including spices like basil and rosemary. These new spices and herbs created an eruption in publications on food, most of which still exist in private libraries. The TV revolution brings us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this New England Apple Peach Betty recipe.
