Vermont Recipes

2 cups peeled and sliced fresh Utah peaches
1 cup sugar
1/4 lb. butter
2 tablespoons baking powder
cinnamon or nutmeg
1 cup flour
1/2 teaspoon salt
3/4 cup sugar
3/4 cup milk

Procedure:
Pour 1 cup of sugar over peaches and let stand. Melt butter in baking dish and let cool. Mix together in a separate bowl flour, salt, 3/4 cup sugar, milk and baking powder. Add cinnamon or nutmeg to taste. Spoon this batter carefully into buttered dish. Mix the fruit and sugar and put on top of batter. Do not stir. Bake 45 minutes to 1 hr. at 370 degrees.

1 1/2 cups, peeled and chopped Utah peaches
2 eggs, beaten
1/3 cup buttermilk
1/2 cup natural bran
1 tsp. vanilla
1/2 cup firmly packed brown sugar
1/3 cup butter
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. each, ginger and freshly grated nutmeg
1/2 cup ground pecans

Combine peaches, eggs, milk, bran and vanilla; let stand 15 minutes. Beat together sugar and butter until creamy. Stir in peach mixture. Combine all-purpose and whole-wheat flour, baking powder, baking soda and spices. Beat into peach mixture with a few light, rapid strokes, just until moistened. Stir in nuts. Spoon into well-greased 8-1/2-inch x 4-1/2-inch loaf pan. Bake in 350°F oven 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool on wire rack before cutting.

1 10 lb. turkey and giblets
10-12 slices dried bread - crumbled
2 tsp. celery salt
1 tsp. nutmeg
4 tbs. chopped parsley
salt and pepper to taste
1/4 tsp. ground mace
2 tsp. chopped pecans
4-5 hard cooked eggs - chopped
1 1/2 cup chopped mushrooms
1/4 lb. butter
1 large onion - chopped fine
2/3 to 1 cup sherry wine

Parboil giblets, chop fine. Add bread crumbs. Blend in seasonings. Add pecans, eggs, and giblets.

Saute mushrooms in 1/2 the butter. Combine mushrooms, onions, and bread mixture, moisten with enough sherry to hold it together.

Stuff turkey and roast at 325° F. for 2 1/2 hours. Baste several times.

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