SUMMER IN JERSEY - PEACHES - OLD FASHIONED PEACH ICE CREAM

OLD FASHIONED PEACH ICE CREAM

What is more delicious on a hot summer day, than a bowl of ice cold, old fashioned ice cream? You are right. Nothing! At least that is the way I remember it from my childhood. Everyone leads such busy lives today, that they have lost the value, of not only making food themselves, but also the taste of homemade using nothing but the freshest ingredients. We all run to the store to get our cartons of ice cream, (not that there is anything wrong with store bought carton ice cream), but no way does it compare to homemade, not to mention all of the fillers and preservatives. There are some good brands out there, that I have purchased too, but if you make your own, I highly doubt you will ever go back to store bought. Some ice cream stands make their own ice cream, and those are certainly worth trying. New Jersey has so many ice cream stands, lucky us! Speaking of ice cream stands, that takes me back to another great memory from my childhood, when my dad would load us all into the station wagon, and take us on a trip to Serene's ice cream stand in North Vineland. We considered there ice cream to be the best. And while my family was choosing the usual vanilla, chocolate, or twist custards, I always chose the hand dipped ice creams, and all were fruit flavored. My favorite was always peach, and the second runner ups were pineapple and banana, or a scoop of each one.

This is the sign that Serene's had when I was a girl, and the stand is still open. However, they do have new owners, and their ice cream is still good, and they do quite a business, but not sure if it is still homemade.

Has anyone thought about the history of ice cream and how it came about? Where did ice cream come from, who invented it? Well, I wondered that too, so I did some investigating. My information is gathered from actual food historians, and they say that the beginnings of ice cream started with ancient flavored ices. Now this is going way, way back, to the times of Alexander the Great, and Biblical times. There are reports that state that snow and ice was flavored with honey and enjoyed by Alexander the Great. Also, there are Biblical references that tell us that during the times of harvests, King Solomon actually enjoyed iced drinks. Even Nero Claudius Caesar, during the era of the Roman Empire, was known to send people up to the mountains to gather snow, which he then topped with juices and fruits. Isn't that some great history? So who is actually credited for the creation of iced cream? It seems the Chinese people get the credit, and they invented it as early as 3,000 BC! So how did ice cream make its way to the new world? Well, it seems it arrived in the 18th century with the first official recognition coming from the New York Gazette that advertised it for the first time in this country on May 12th, 1777! And our very first President, George Washington, had spent approximately $200.00 for ice cream, according to a New York merchant on Chatham Street, in the summer of 1790. What was the very first flavor of ice cream invented? Orange Blossom. hmmm. 

And now present day, most everyone probably knows that July is national ice cream month. Who made that designation? None other than former President Ronald Reagan. He obviously loved ice cream as much as I do, and he actually said that everyone in America should celebrate ice cream with "appropriate ceremonies and activities." I guess hence the ice cream social. Ice cream is enjoyed by over 90% of Americans. 

Now I will bet that all of that talk about ice cream, has left you craving a bowl. This recipe for old fashioned peach ice cream is so easy and so delicious! I promise you, you will want to make this ice cream every year when those first peaches begin to ripen. Enjoy. 

OLD FASHIONED PEACH ICE CREAM

What you will need: One (12 oz. can) of evaporated milk - One (14 oz. can) sweetened condensed milk - One pint of half and half - 1/2 cup of white sugar - 1 tsp. of vanilla extract - about 2 and 1/2 pounds of fresh peaches, peeled, pitted and chopped - about 2 cups of whole milk

To Make: Puree your peaches with the sugar and the half and half in batches in a food processor or a blender. In your ice cream maker's freezer container, mix together the peach mixture, the sweetened condensed milk, the evaporated milk, and the vanilla. Then add your 2 cups of whole milk, or however much your ice cream maker will allow you to add to bring it to the fill line. Follow your maker's instructions, freeze, and thoroughly enjoy.

SUMMER IN JERSEY - PEACHES - OLD FASHIONED PEACH PIE

There is nothing that says summer more to me than biting into a sweet, juicy, fresh peach, picked right from the tree. But not just any peach. But a Jersey peach. As a small girl,my family and I would go to my aunt and uncle's produce stand in Estell Manor, and that is one of the first things I would look for. A sweet juicy peach. I remember walking up and down the rows looking at all of the fresh produce that was setting out in the box type tables. It was one of my favorite places to be. Also on Sundays, on our way to church, (we attended Bible Baptist Fellowship church in Monroeville), we would always pass the beautiful peach orchard on the way there. 

This is a picture of the church as it stands today. It looks a bit different, not much, but it now has been converted to a house, but the cemetery and the peach orchard are still there. 

But as much as I loved peaches, I never thought much about where peaches came from or anything else about them. But as I got older, I started to think more about the times of the crops and what needs to be done to care for them. So I did some research, and this is what I learned. We rank number 4 in the United States for peach growing. Only California, Georgia and South Carolina grow more peaches than we do. New Jersey grows roughly 60 million peaches per year (that's a lot of peaches!) with Gloucester County being number one in peach production, and Atlantic, Cumberland, and Salem Counties right behind. But peaches were not grown here until the 1600's when they were imported here from Europe by the colonists. Actually it was learned, that fruit grew better here in the United States than it did in Europe. And then it was discovered,  that New Jersey's soil was great for growing peaches.  For south Jersey, Cumberland County was one of the first areas to grow the peach, and by 1680, peaches were being grown in abundance. They did so well that they were being sent by wagon loads to New York by 1683.

By the 1800's, the entire state of New Jersey was known for the quality and abundance of peaches, and in 1890, there were more than 4 million peach trees in the state. But there are really just two main varieties of peaches grown here in the garden state. Freestone peaches and clingstone peaches. Have you ever wondered what the difference is between freestone and clingstone? I have. And I will tell you. Freestone peaches are great for eating fresh. They are my favorite type. The pit or seed, whatever you want to call it, easily or freely comes away from the peach, therefore giving it the name freestone. The freestone peaches are bigger than the clingstones, and are more juicy. They are great for eating fresh. They are also easily frozen if you have an abundant harvest. The clingstone peach is just the opposite. It is more difficult to separate the seed from the peach, as it tends to cling to the flesh, therefore giving it its name. These peaches are suitable for eating fresh, but most of the clingstone harvest is canned, or used for juice or baby food. Actually, 80% of these peaches are used for this purpose. They retain their flavor and soft texture during processing. 

So now that I have shared with you some interesting facts about the peach, I would like to share with you some of the ways that I like to enjoy this delicious fruit. Somehow, I don't think you will be surprised to learn that one of my favorite ways, is to make an old fashioned peach pie. So here goes:

OLD FASHIONED PEACH PIE

What you will need: 6 to 8 large peaches - 1 Tbsp. fresh lemon juice - 1 cup of white sugar - 3 Tbsps. of corn starch - 1/8 of a tsp. nutmeg

To Make: Peel, halve, pit and slice 6 cups of peaches. Combine peaches, lemon juice, sugar, cornstarch and nutmeg in large bowl. Toss lightly. Turn peach mixture into a 9" unbaked pie shell, heaping slightly at center. Cover the pie with another 9" unbaked shell, or you can cut the pie shell into strips to make a lattice pattern or whatever pattern you choose. Just remember, if you just top the pie with the whole pie crust, you will need a way for the steam to escape. Crimp edges and bake for 50 minutes, but half way through, you will want to cover the edges of the crust with foil or a pie crust rim, so that the edges of the crust do not burn. Cool the pie for 2 to 3 hours before cutting to give it a chance to firm up. This pie is so simple to make, and doesn't call for many ingredients. It is just oozing with sugar laden peaches, and is delicious served by itself, or topped with a scoop of vanilla ice cream. I hope you enjoy it. 

SUMMER IN JERSEY - BLUEBERRIES - BLUEBERRY CREAM CHEESE COFFEECAKE

When I was a little girl, my mother would make tea and toast for my siblings and me for breakfast. Today, that doesn't sound like a healthy breakfast. But back then, there were a lot of kids who ate similar breakfasts, and we just loved our tea and toast. When I was just four or five years old, during the warm months, I would take my breakfast outside to sit on the step, or on the swings. But my favorite thing to do was to visit the horses that were in back of our property. I just loved going out there in the early morning hours and seeing those beautiful animals. There is something so serene and so relaxing about watching horses graze. 

Actual house I lived in with horses in the back in Monroeville, NJ

Our neighbors barn across the street in Monroeville, NJ

Speaking of horses, did you know that New Jersey's state animal is the horse? As a matter of fact, our newest Governor, Governor Phil Murphy, has declared June the month of the horse in New Jersey. That stands to reason, considering there are 96,000 acres solely devoted to the equine industry in our state. We also boast approximately 42,500 horses. We also have many top equine facilities, events, and centers. In addition, the United States Equestrian Team is head quartered in Gladstone. An interesting fact, is that we have more horses per square mile than any other state! And because the horse is our state's animal, it is included in our state seal. The founding fathers of our state, thought very highly of the animal, so included a picture in our state seal. 

There are so many beautiful horse farms in our state, and many farms that offer horseback riding and lessons.

Well, now back to my story. When I outgrew my tea and toast breakfasts, special times spent with my mom were going for coffee and pastries in the mornings at our local diner. I was a young teen then, and that was always an enjoyable time for me, as it was time I spent with my mom, just her and I. Our outings included coffee, (yes, I outgrew tea, and moved on to coffee, I loved it 😃) and lots of different pastries, coffee cake (my favorite), danish, and muffins. I told this story, because whenever I make this blueberry coffee cake, those memories come flooding back. These days, I no longer have coffee cake or danish for breakfast, my breakfast usually consists of a blueberry smoothie. But on weekends and lazy summer days, and on days that I want to remember the good ole days, I turn to this blueberry cream cheese coffee cake. So put on a pot of coffee, make this delicious coffee cake, and maybe invite some friends over to share it with. You will be so glad you did. 

BLUEBERRY CREAM CHEESE COFFEECAKE

What you will need:

Filling: 12 ounces of cream cheese, softened - 1/3 cup of sugar - 1 egg - 1 Tbsp. of fresh lemon juice - 1 tsp. vanilla extract

Streusel: 1 stick of unsalted butter, softened - 1 cup of sugar - 2/3 cup of all-purpose flour - 1 and 1/2 tsps. of cinnamon - 1/4 tsp. of salt

Batter: 1 stick of unsalted butter, softened - 1 and 1/4 cups of sugar - 2 eggs - 2 tsps. of vanilla extract - 4 cups of all-purpose flour - 1 Tbsp. plus 1 tsp. of baking powder - 1 tsp. of salt - 1 cup of whole milk - 3 cups of blueberries

To make: Preheat oven to 375 degrees. Butter a 13 x 9 inch glass baking dish. Do not use a metal baking pan. To make filling: With an electric mixer, beat together cream cheese and sugar. Add egg, lemon juice, and vanilla, and beat until smooth. 

To make streusel: In a small bowl blend together streusel ingredients until crumbly. 

To make batter: In another mixing bowl with an electric mixer, beat together butter and sugar. Beat in eggs, one at a time, beating well after each egg has been added. Add vanilla extract, and beat on high speed until light and fluffy. In another bowl, mix together flour, baking powder, and salt. Add to butter mixture in batches alternately with milk, beating well after each addition. Fold in blueberries, gently but thoroughly.

To assemble cake: Spread 2 and 1/2 cups of batter in bottom of baking dish and spread filling evenly on top. Drop spoonfuls of remaining batter on filling and spread evenly, being careful not to mix layers. Sprinkle streusel evenly over batter. Bake cake in middle of oven for 1 hour and 5 minutes, or until cake tester comes out clean. Cool coffeecake completely before cutting. 

SUMMER IN JERSEY - OLD FASHIONED BLUEBERRY PIE

Who doesn't like an old fashioned pie of any kind? The kind that makes you think of the old fashioned county fair that has been a part of America's history for many years. I remember going to the County Fair as a child. My parents took my siblings and I every year, and it was something that we always looked forward to every 4th of July week. I remember the first time I went to a show there in a tent that had the head of a woman on a table with no body. I kept looking under the table trying to find it. My mother assured me that it was all done with mirrors. Then there were always the rides, the ferris wheel, the twister, the big slide and such. We always had so much fun riding those rides, until one of us got sick from too much riding! There were always the 4H animals and shows including horses, pigs, and goats. And the best part of these fairs were the food contests and eating contests. The blue ribbons that were won for all kinds of fruit pies, jams and jellies, cakes and even barbecue. That is why I want to share with you my recipe for old fashioned fresh blueberry pie. I have been making this pie for many years, because it is another favorite of my family and friends. Every time I make this pie, it brings back all of those wonderful and fond memories of days gone by at the county fair with my mom and dad and siblings. 

Old Fashioned Fresh Blueberry Pie

What you will need: 2 (9 inch) pie crusts (I prefer homemade) - 2 pints of fresh blueberries - 1 Tbsp. fresh lemon juice - 1 cup of sugar - 1/4 cup of all purpose flour - 1/4 tsp. cinnamon - 1/8 tsp. nutmeg - dash of ground cloves - 2 Tbsps. of butter - 1 egg yolk

How to make it: Preheat oven to 400 degrees. Gently wash blueberries, drain well, and blot dry with a paper towel. Place in large bowl. Sprinkle with lemon juice. In a separate bowl, combine sugar, flour, cinnamon, nutmeg and cloves. Add this mixture to berries, toss lightly to combine. Turn into pie shell, mounding in the center. Dot with butter. Top with second pie crust. Beat egg yolk really well, and brush onto top crust. This will give you a beautiful golden brown crust. Make several slits near the center for steam to escape. Bake 45 to 50 minutes. Cool at least 1 hour before cutting. Delicious served just as is, or topped with a scoop of homemade vanilla ice cream.