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Pickled Indian Peaches

----- Original Message ----- 
From: Pamela 
Sent: Monday, October 04, 2010 2:23 PM
Subject: Pickled Peaches using Indian Peaches

Every summer my sister and I would ride with our grandparents to Arkansas 
(they lived in Louisiana) to purchase Indian peaches. These were the "only" 
peaches my grandmother would use in her pickled peach recipe.  Once the peaches 
and syrup were combined, the juice turned a deep purple-red color, and the taste 
of cloves and cinnamon were definite in the peaches.  Unfortunately, this is one 
of my grandmothers recipes no one has.  Thank you.

Hi Pamela,

I can only find two pickled peaches recipes that call for Indian peaches - the first two below. Note that the second one doesn't have cinnamon, although you could add it. The third recipe is just a generic pickled peaches recipe. You could use Indian peaches in just about any pickled peaches recipe. None of the recipes that I saw said anything about the color of the juice after pickling, so I can't comment on that aspect.


Pickled  indian  peaches

1/2 dishpan clean, peeled Indian peaches
1/2 c. vinegar
3 c. sugar
1 tbsp. whole cloves
1 tbsp. whole allspice
6 c. water

Combine all ingredients in large pan.  Put on burner on high until mixture boils; 
turn to low keeping peaches down in liquid until they are as tender as you want them. 
Place in sterile jars and seal.  NOTE:  it is best not to make more than this amount 
at a time.  Makes about 6 to 8 pints.
Spiced Peaches

10 Indian Peaches, peeled, pitted and sliced
1 cup sugar
1 cup vinegar
1 cup water
whole cloves
cinnamon sticks
jelly jars

Combine sugar, vinegar and water in saucepan and bring to boil. When sugar is 
dissolved, remove from heat.  Spoon enough peaches to cover the bottom of a jar 
and place 2 cloves on top repeat this until peaches near the top ending with 
2 whole cloves and 1 - 2 cinnamon sticks.  Pour sugar mixture over peaches until 
almost to top of jar. Repeat in other jars until peaches are gone. Allow to cool 
to room temp, seal with lid and refrigerate. Can be enjoyed after 1 day
Pickled  peaches

1 qt. white vinegar
6 lbs. sugar
1 tbsp. ground cloves
4 whole sticks cinnamon
6 qts. (12 lb.) sm. whole peaches

Cook vinegar and sugar together to make syrup.  Tie cloves in muslin bag and 
drop into syrup.  Add cinnamon sticks.  Cook peeled peaches, a few at a time, 
in hot syrup until tender, remove.  Repeat until all fruit is cooked.  Bring 
syrup to a boil; remove from heat.  Add cooked fruit.  Cover and let stand 
overnight.  Next day remove and discard muslin bag, pack peaches in clean 
quart jars to within 1/2 inch of top.  Cover with syrup, put on lids and 
process in hot water-bather at simmering temperature (180 degrees) 20 minutes. 
Makes about 4 quarts. Whole cloves may be used instead of ground. 

Jewish Apple Cake

----- Original Message ----- 
From: Tony 
Sent: Friday, October 01, 2010 7:33 AM
Subject: lost recipe

I'm Tony, and I've been looking for a "Jewish" apple cake recipe that my aunt 
used to make. She would slice the apples and put cinnamon and sugar like in 
making apple pie, and she would bake it in a bundt cake pan. The cake batter 
was a vanilla. Thanks.

Hi Tony,

See below for several variations. Most recipes for Jewish apple cake have orange juice in the batter.


Jewish Apple Cake

5-6 apples, peeled and sliced
4 eggs
2 c. sugar
1 c. oil
2 c. flour
1/2 tsp. baking powder
2 tsp. vanilla
1 c. nuts

1 tbsp. cinnamon
2 tbsp. sugar

Grease and flour a bundt pan.  Beat eggs.  Mix ingredients except apples and 
beat until smooth.  Fold in apples.  Pour 1/2 batter into bundt pan and sprinkle 
filling on top.  Pour remaining batter into pan.  Bake 70-85 minutes at 350 F. 
or until cake draws away from the edges of the pan. 
Jewish Apple Cake

5 or 6 apples, cubed
2 tsp. cinnamon
5 tbsp. sugar
3 c. flour
2 c. sugar
1 c. oil
4 eggs
2 tsp. baking powder
1/4 c. orange juice
1 tsp. salt
2 tsp. vanilla

Combine first 3 ingredients.  In separate bowl combine remaining ingredients and 
mix well.  Pour half of the mixture in a well-greased bundt pan.  Add half of the 
apple mixture to top of batter.  Add remaining batter. Add remaining apples to top 
of batter.  Bake at 350 degrees for about 1 hour. 
Jewish Apple Cake

4 med. apples
5 tbsp. sugar
2 1/2 tsp. cinnamon

Mix above ingredients and set aside. 

1 c. oil 
4 eggs 
3 c. flour 
3 tsp. baking powder 
1/3 c. orange juice 
2 1/2 tsp. vanilla 

Pour 1/2 mixture into greased bundt pan.  Add 1/2 apple mixture, then pour rest of mixture in, 
then remaining apples.  Bake 1 1/4 - 1 1/2 hours at 350 degrees.
Jewish Apple Cake

2 tbsp. sugar
2 apples, sliced thin
2 tsp. cinnamon

Mix and set aside. 4 eggs
2 c. sugar
3 c. flour
1 c. oil
4 tsp. baking powder
2 1/2 tsp. vanilla
1/2 c. orange juice

Mix together in large mixing bowl.  Pour half of the batter into greased bundt pan. 
Add a layer of apples, then repeat  Sprinkle granulated sugar on top. 
Bake at 350 degrees for 1 hour.  

Apple Meatloaf

----- Original Message ----- 
From: denise 
Sent: Saturday, October 02, 2010 7:57 AM
Subject: request for recipe

Do you have a recipe for a meatloaf using apples ?


Hello Denise,

Yes, see below.


Apple  Meatloaf

2 - 2 1/2 lbs. lean ground beef
1 1/2 c. packaged stuffing mix
2 c. finely chopped apples
3 eggs
2 tsp. salt
1 tbsp. prepared mustard
2 tbsp. horseradish
3/4 c. ketchup
1 lg. onion, minced
1/4 tsp. pepper

Combine ingredients and pack into greased 9x15 inch greased loaf pan. 
Bake at 350 degrees for 1 hour 15 minutes. 
Apple Meat Loaf

1 lg. onion, finely chopped
2 tbsp. butter
2 1/2 lbs. ground beef
1 1/2 c. fresh bread crumbs
2 c. peeled and cored, finely chopped apples
3 eggs, beaten
1 tbsp. chopped parsley or flakes
1/2 tsp. pepper
2 tsp. salt
1/4 tsp. allspice
1 tbsp. prepared mustard
1/4 c. catsup

Saute onion in butter until soft. Then combine all ingredients, mixing thoroughly. 
Put in large, greased loaf pan. Bake at 350 degrees for 1 hour. Remove from oven 
and let sit for 15 minutes before serving.  Serves 8-10. 

Granger Pie

----- Original Message ----- 
From: Stan 
Sent: Sunday, October 03, 2010 8:41 AM
Subject: Granger Pie

Uncle Phaedrus, Can you help me find a lost recipe for "Granger Pie". I grew up 
in the Johnstown, PA area and it was my favorite pie some 60 years ago.  


Hello Stan,

Below is the recipe that I found with that name.


Granger pie

Pastry for 1 (8 or 9 inch) pastry shell

--Crumb mixture:--

1 1/2 c. flour
1/2 c. brown & white sugar mixed
1 tsp. baking powder
2 tbsp. shortening


1/2 c. dark molasses
3/4 tsp. soda
1/2 c. boiling water

Line pan with pastry.  Combine ingredients of crumb mixture, 
using hands to blend.  Combine ingredients for liquid.  Pour 
1/3 into pan, add 1/3 crumbs; continue alternating, ending with 
crumbs.  Bake at 350 degrees for 30 minutes. 

Simple Cheesecake

----- Original Message ----- 
From: Barbara 
Sent: Thursday, September 30, 2010 4:38 PM
Subject: recipe request.

Good Afternoon Uncle Phaedrus,
In the early 60's I made a Cheesecake/Cheese pie (??) using pretty much 
only a pkg.. of cream cheese, lemon instant pudding, graham cracker crust 
and not sure if anything else or not???  Maybe milk...seems as I sprinkled 
a little crumbled graham cracker on the top.
I sure hope you can help me with this simple recipe that made me too fat 
when I was pregnant in l960.  TIA for your help if you  can find this recipe...
Unfortunately, after paying lots of money, no one was able to retrieve the 
recipe from my crashed computer.
I look forward to hearing from you.
Bakersfield, CA.

Hello Barbara,

See below.


Busy Day Cheesecake

8 oz. cream cheese
2 c. milk
1 pkg. Jell-O lemon or pineapple cream instant pudding
9" graham cracker crust

Soften cream cheese; blend with 1/2 cup milk.  Add remaining milk and pudding mix. 
Beat slowly with egg beater just until well-mixed, about 1 minute.  (Do not overbeat.) 
Pour at once into crust.  Sprinkle graham cracker crumbs lightly over top. 
Chill about 1 hour.  Serve to 8 

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