Egg­plant, peaches jewels of sum­mer

Northwest Arkansas Democrat-Gazette - - STYLE - KELLY BRANT Recipes that ap­pear in Idea Al­ley have not been tested by the Arkansas


Have you missed Idea Al­ley these past few weeks? We’ve missed you, too. To en­sure Idea Al­ley con­tin­ues, your recipe sub­mis­sions are es­sen­tial. Send them to the ad­dress be­low.

Peach and egg­plant sea­son are here and Marjorie West could not have had bet­ter tim­ing with the fol­low­ing recipes.

“When egg­plants are in sea­son from the gar­den, I peel and cook down the egg­plant and freeze in 2 cup con­tain­ers. It makes it so easy when we want a casse­role. I also chop up and freeze the corn­bread,” West writes.

Egg­plant Casse­role

1 medium onion, chopped

2 ta­ble­spoons veg­etable oil OR ba­con drip­pings

2 cups peeled and cooked egg­plant (see note)

1 (16-ounce) can diced toma­toes

4 eggs

1 ½ cups grated ched­dar cheese

2 cups corn­bread crumbs

Heat oven to 350 de­grees. Saute onion in veg­etable oil or ba­con drip­pings un­til ten­der; add egg­plant, toma­toes and eggs. Stir un­til mix­ture looks like scram­bled eggs. Stir in cheese and corn­bread crumbs. Pour into a bak­ing dish. Bake 25 to 30 min­utes.

Ed­i­tor’s note: To cook, peel and cube the egg­plant. Add it to a saucepan with just enough wa­ter to cover; bring to a boil, re­duce heat and sim­mer un­til ten­der. Drain well. Add salt and pep­per and mash with a po­tato masher. One pound fresh egg­plant will yield about 1 cup cooked.

This recipe calls for canned peaches, but we think fresh peaches would work too. Be sure to mea­sure them sliced, and then chop as the recipe di­rects.

Spiced Peach Cake

1 (16-ounce) can sliced peaches OR 2 cups sliced fresh peaches 1 box (size not given) white cake mix

1 tea­spoon ground cin­na­mon

½ tea­spoon ground all­spice

½ cup light (mild) mo­lasses

½ tea­spoon salt

1/3 cup veg­etable oil

3 eggs

1 cup PLUS 2 ta­ble­spoons chopped wal­nuts, di­vided use

3 ounces cream cheese

3 ta­ble­spoons con­fec­tion­ers’ su­gar

1 ta­ble­spoon milk

2 tea­spoons fresh lemon juice

1 tea­spoon vanilla ex­tract

Heat oven to 350 de­grees. Grease a 10-inch Bundt pan.

Drain peaches and pat dry. Coarsely chop peaches.

Com­bine cake mix, cin­na­mon, all­spice, mo­lasses, salt, oil and eggs in a large bowl. Stir in peaches and 1 cup of the wal­nuts. Pour bat­ter into the pre­pared pan. Bake 1 hour or un­til a wooden pick in­serted near the cen­ter comes out with fine crumbs.

In bowl, beat cream cheese un­til smooth. Beat in con­fec­tion­ers’ su­gar, milk, juice and vanilla. Spoon over cooled cake. Top with re­main­ing wal­nuts.

A few weeks ago we pub­lished a recipe for lemon ice box pie from Diane Siebert that called for un­cooked eggs. Tom Cain made some tweaks to the recipe and shared his re­sults.

“I added a layer of finely chopped nuts [such as pecans or wal­nuts] in the bot­tom of the gra­ham cracker crust and I baked the pie at 350 de­grees for 20 [min­utes] by con­vec­tion, so a bit longer for non­con­vec­tion; don’t over­cook be­cause it passes the pud­ding con­sis­tency phase and gets too thick and dry. It [heats] to 140 de­grees in the cen­ter, which elim­i­nates the con­cern for sal­mo­nella from con­sum­ing raw eggs,” Cain writes.

Send recipe con­tri­bu­tions, re­quests and culi­nary ques­tions to Kelly Brant, Idea Al­ley, Arkansas Demo­crat-Gazette, P.O. Box 2221, Lit­tle Rock, Ark. 72203; email:


Please in­clude a day­time phone num­ber.

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