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Judy Dyke

Food court 8-1

How good those fresh peaches smell coming from the oven when you’re making a pie or some cookies or bread! The peaches are at their peak. Maybe try one or two of these recipes for a special summer treat!

Peach Rhubarb Crisp

3/4 cup sugar

3 tablespoons all-purpose flour

1/2 teaspoon ground nutmeg

1/2 teaspoon grated lemon peel

1/8 teaspoon salt

3 cups sliced fresh or frozen rhubarb

2 1/2 cups chopped peeled fresh or frozen unsweetened peach slices, chopped


1/2 cup all-purpose flour

1/2 cup old fashioned oats

1/2 cup packed brown sugar

3/4 teaspoon ground cinnamon

1/8 teaspoon salt

5 tablespoons cold butter

In a large bowl, combine the sugar, flour, nutmeg, lemon peel, salt, rhubarb and peaches. Transfer to a greased 11-by-7-by-2-inch baking dish. In a bowl, combine the flour, oats, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the rhubarb mixture. Bake at 375° for 30 to 35 minutes or until bubbly and fruit is tender. Serve warm or cold. Yield 6 to 8 servings. If using frozen rhubarb, measure rhubarb while still frozen. Then thaw completely. Drain in a colander, but do not press liquid out.

Peach Praline Upside-down Cake

4 eggs, separated

1/4 cup butter, cubed

2/3 cup packed brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

3 medium peaches, peeled and sliced (2 cups)

1/2 cup chopped pecans

1 cup cake flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

1/4 cup 2% milk

2 tablespoons butter, melted

1 teaspoon vanilla extract

Whipped cream and toasted pecan halves

Place egg whites in a large bowl, let stand at room temperature for 30 minutes. Meanwhile preheat the oven to 375°. In a 10-inch ovenproof skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and ginger. Remove from heat. Arrange peaches in one layer over brown sugar mixture, sprinkle with chopped pecans. In a small bowl, whisk flour baking powder and salt. In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating on high speed until thick and lemon colored. Beat in milk, melted butter and vanilla. Fold in flour mixture. With clean beaters, beat eggs on medium until stiff but not dry, gradually fold into batter. Pour batter into skillet. Bake 22 to 27 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes. Invert onto a plate. Serve warm with whipped cream and pecan halves.

Frozen Peach Dessert

2 cups sliced peeled fresh or frozen peaches

2/3 cup sugar

2 cups whipping cream

3 to 4 drops almond extract

Fresh mint and additional peaches

In a blender or food processor, process peaches until smooth. Transfer to a bowl, add sugar. Let stand for 1 hour. In a mixing bowl, beat cream and extract until soft peeks form. Fold into the peach mixture. Pour into a 6-cup mold or freezer safe bowl that has been lined with plastic wrap. Cover and freeze over night. Unmold onto a serving plate about 1 hour before serving. Return to the freezer. Before serving, garnish with mint and peaches. Cut into wedges. Serves 10.

Peach Apple Crumble

3 Granny Smith apples (1 pound, 5 ounces), peeled, cored and cut into 1/4-inch thick slices

1 package (1 pound) frozen sliced peaches

1 tablespoon lemon juice

2 packets (1.58 ounces each) maple flavored instant oatmeal, such as Quaker Weight Control

1/4 cup plus 2 tablespoons packed light brown sugar brown sugar

1 tablespoon chopped peeled fresh ginger

1/2 teaspoon salt

1/2 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/4 cup butter, melted

Preheat oven to 375°. Coat a 1 1/2-quart baking dish with cooking spray. In large bowl, toss apples and peaches with lemon juice, 1 packet oatmeal, 1/4 cup sugar, ginger and 1/4 teaspoon salt. Transfer to baking sheet. Bake 30 minutes. Meanwhile, combine flour and cinnamon with remaining oatmeal packet, 2 tablespoon brown sugar and 1/4 teaspoon salt. Stir in butter. Squeeze mixture together to form crumbs. Remove baking dish from oven, stir fruit to coat with juices. Sprinkle topping over fruit. Bake 30 minutes or until fruit is tender and topping is golden.

Peaches ‘N Crème Pie

48 Nilla Wafers, finely crushed (about 1 1/2 cups crumbs)

1/3 cup butter, melted

3/4 cup boiling water

1 package (4 serving size) Jell-O brand orange flavor gelatin

2 cups ice cubes

1 1/2 cups thawed cool whipped topping

2 fresh peaches, peeled, chopped

Mix wafer crumbs and butter, press into bottom and up the side of a 9-inch pie plate. Stir boiling water into dry gelatin mix in medium bowl with wire whisk until completely dissolved. Add ice cubes, stir until gelatin is slightly thickened. Remove any unmelted ice. Add whipped topping; stir until well blended. Gently stir in peaches. Refrigerate 15 minutes or until gelatin mixture is thick enough to mound into the crust. Refrigerate 3 hours or until set. Store in refrigerator. Serves 8 servings.

Peachy Pork Chops

1 1/2 cups finely chopped onion

1 1/2 cups finely chopped celery

1/3 cup butter or margarine

6 cups dry bread crumbs

1/2 teaspoon poultry seasoning

1/2 teaspoon rubbed sage

1/8 teaspoon pepper

1 8-ounce can peaches, drained and diced

2 eggs

1 cup water

2 tablespoons minced fresh parsley

6 boneless pork chops (1 1/4 inches thick)

3 tablespoons olive or vegetable oil

Garlic salt and pepper to taste

1/4 cup peach preserves

In a skillet, sauté onion and celery in butter until tender. Transfer to a large bowl. Add bread cubes, poultry seasoning, sage and pepper. Fold in the peaches. Combine eggs, water and parsley, add to bread mixture. Toss gently until well mixed. Cut a large pocket in the side of each pork chop. Spoon stuffing loosely into pockets. Tie with string to secure stuffing if necessary. Brush chops with oil. Sprinkle with garlic and salt and pepper. In a large skillet, brown chops on both sides. Place the remaining stuffing in a greased 13-by-9-by-2-inch baking dish. Top with chops. Spread preserves over chops. Cover and bake at 350° for 45 minutes. Uncover and bake 15 minutes longer or until juices run clear. If string was used, remove before serving Serves 6.

Peach Shortcakes

2 1/2 cups unbleached all-purpose flour, plus more for surface

2 tablespoons granulated sugar

1 tablespoons baking powder

3/4 teaspoon salt

1 stick cold unsalted butter, cut into 1/2-inch cubes

1 cup plus 1 tablespoon milk

1/2 cup heavy cream

1 1/2 teaspoons confectioners’ sugar

1/2 teaspoon vanilla extract

2 soft, ripe peaches (2/3 pound) peeled, halved, pitted and cut into 1/2-inch slices

1/2 teaspoon fresh lemon juice

Preheat oven to 425°. Meanwhile in a large bowl, stir together flour, 1 tablespoon sugar, baking powder and salt. Using your fingers, work butter into dry ingredients until mixture resembles small pebbles. Add 1 cup milk and with a fork or wooden spoon, mix until just combined. (If dough is too dry and crumbly add 1 tablespoon more milk). With floured hand, gently shape dough into a ball. On a floured work surface, roll our or pat dough into a 1/2-inch thick circle. Using a 3-inch round cutter or the rim of a glass, cut out dough. Repeat process, gathering scraps and rolling until you have 8 circles. Place on a rimmed baking sheet and bake until tops and bottoms are golden brown, 15 to 17 minutes. Transfer baking sheet to 1 wire rack and let cool completely. Meanwhile, place beaters from an electric mixer and a medium-size metal or glass bowl in the freezer and chill until very cold, about 10 minutes. In chilled bowl, combine cream, confectioners’ sugar and vanilla. Using an electric mixer, beat until soft peaks form, about 5 minutes. Cover with plastic wrap and refrigerate whipped cream for up to 2 hours. In a medium bowl, toss peaches, lemon juice and remaining granulated sugar to combine. Set aside. Using a serrated knife, split shortcakes in half horizontally. Place bottom halves, cut side up, on 8 plates. Divide reserved peaches among bottom halves of shortcakes. Top each with a dollop of reserved whipped cream, then cap with a top half.

If you have any recipes you would like to share with all of our other readers, you can send them to my email at judyd2313@frontier.com. Happy cooking!