When I was a child, my family was very involved with our church, the United Methodist Church of Christ in Wisner, NE. This church is a combination of two faiths – the United Methodist Church and the United Church of Christ. I guess that’s what happens when you live in a small town and you are trying to build a new church. The only thing that was really different about our church was the fact that we used the UMC and UCC hymnals each for six months of the year. One of the churches uses the word Holy Spirit and the other says Holy Ghost. I guess that makes sense why they two churches got along.
Like I said, my family was at church every Sunday (and many times in between). My sister did the music for Sunday School and learned how to play the organ in junior high. Marge Holland was our church organist. Stephanie learning how to play allowed her to take a few Sundays off, at least until my sister went off to college. Marge and my mother were on the Funeral Committee together. Whenever there was a funeral, the committee was responsible for preparing the post funeral meal. Today’s recipe comes from a dish that Marge had the committee make for a funeral. My mother loved this dish so much she also made it for my family.
For years, my mother and sister have been talking about this recipe. Unfortunately, my mother hasn’t been able to find it. She swears it got lost when we moved to Wayne 21 years ago. My mother was craving it so much lately she decided to write Marge to see if she could get a copy. Although my mother probably hasn’t seen Marge since we moved, my sister just saw Marge a few months ago. Stephanie, my nephew, and my father went to our old church on Father’s Day to see Pastor Scott Evans last service at that church. He had been the pastor since the year my sister was confirmed. Ironically, Marge had the recipe out to make it for her granddaughter so she shared the recipe immediately with my mother.
Last weekend, my mother scanned and emailed me a copy. It was my first time preparing it so I called me my mom with a few questions. But as soon as I added the peach Jello, I recognized the smell that had filled our 70s yellow/orange/green kitchen as a child. I hope you enjoy this recipe as well.
1/2 c. butter
1 c. flour
1 T. sugar
1/4 c. chopped walnuts
1 tsp. butter flavoring
1 c. pureed fresh peaches
3 T. cornstarch
1 c. sugar
1 T. lemon juice
1/2 c. water
1/4 tsp. almond flavoring
1 box of peach Jello (3 oz.)
3. c. diced fresh peaches (prepared with Fruit & Fresh)
Mix crust ingredients to a crumble and pat into the bottom of a 9 x 9 glass baking dish. Bake at 350 degrees for 10 minutes. Allow to cool.
Combine 1 c. mashed peaches with cornstarch, sugar, lemon juice, water, and flavoring. Cook over a moderate heat (can be done in the microwave) until thick and clear. Stir in peach gelatin. Set aside to cool. Prepare sliced fruit using Fruit & Fresh. Add fruit to gelatin as it begins to thicken and spoon all into crust. Chill. Serve with whipped cream, if desired.
- I let the butter sit out of the fridge for about 30 minutes before making the crust.
- I didn’t want to buy butter flavoring so I made it without. I think it was fine without it.
- I don’t like nuts so I finely chopped them in a food processor.
- I used about four peaches to make this recipe. One big peach was pureed in a food process. The other three were diced. I removed the skins from all of them.
- I used Sugar Free Jello.
- Fruit and Fresh is located in the grocery store by the canning supplies. I only used it only on the peaches I didn’t cook.
- The recipe can be made in a pie plate or a square baking dish. Just double it if you want to make a 13 x 9 pan.