Broiled Peaches or Apricots

(based on a recipe in The Fanny Farmer Cookbook, Thirteenth Edition, by Marion Cunningham)

Per person:

  1 peach or 2 apricots

  2 t butter

  2 t brown sugar

Wash the peaches or apricots, cut them in half and remove the pit. Place them in a shallow baking dish, cut side up. Dot each peach half with one teaspoon of butter and sprinkle with one teaspoon of brown sugar. (Use half a teaspoon of each per apricot half.) Broil until the sugar melts.

Sauteed Peaches or Apricots

(based on a recipe in The New Doubleday Cookbook, by Jean Anderson and Elaine Hanna, 1975, revised 1985)

Per Person:

  1 peach or 2 apricots

  1 T butter

  Flour

Wash peaches or apricots, halve them and remove the stones. Pat dry with a paper towel. Heat butter in a large, heavy skillet over moderate heat for one minute. Dredge the peaches or apricots in the flour, then saute for 5 to 6 minutes, turning frequently, until lightly brown. Drain on paper towels and serve hot.

Apricot-Oatmeal Breakfast Cake

Sweet and nutritious with Vitamin A-rich apricots and heart-healthy oats, this Breakfast Cake is a tempting snack for kids and adults.

Prep and cook time:  About 1 hour
Makes:  one 9-x-13-inch cake, serves 15

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup oats, quick or old-fashioned, uncooked
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 8 ounces (2 sticks) unsalted butter, softened
• 1 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 cup buttermilk
• 2 (15.25 ounce) cans  apricots, drained well, chopped
•    (approximately 2 cups)
• Confectioners’ sugar, for sprinkling

Directions:

1. Preheat oven to 350°F. Butter a 9-x-13-inch cake pan or coat pan with cooking spray; set aside.
2. In a medium-sized bowl, mix together the flour, oatmeal, baking powder, baking soda, cinnamon and salt; set aside.
3. In a large bowl, beat the butter with an electric mixer at medium speed until creamy. Slowly add the white sugar and brown sugar; beat until light and fluffy. Add eggs, one at a time; beat until smooth.
4. Add dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Stir in apricots; do not over-mix. Pour the cake batter into prepared pan.
5. Bake the cake about 35-45 minutes, until done and golden brown on top. When cool, sprinkle the top of the cake with confectioners’ sugar.