Families, Friends, Food
Delta Magazine selects a few recipes ideal for late summer entertaining from Silver Spoons Blueberry Afternoons: A Crowning Collection of Recipes and Memories from the National Association of Junior Auxiliaries, Inc.
 
 
Fresh Tomato Pie
The Junior Auxiliary of Greenwood, Mississippi, includes this recipe in their cookbook, Delta Delights. The JA of Greenwood is a charter member of NAJA, a member since 1941.
 
Basic Pastry Dough:
2 cups sifted all-purpose flour
1 teaspoon salt
1/4 cup cold water
2/3 cup shortening
 
Filling:
4 to 5 tomatoes
8 ounces mozzarella cheese, shredded
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup extra virgin olive oil

To prepare the pastry dough, sift the flour with the salt. Mix one-third of the flour mixture with the water in a bowl. This will form a paste. Cut the shortening into the remaining flour until crumbly. Stir into the paste. Cut the shortening into the remaining flour until crumbly. Stir in the paste. Divide the pastry dough into two portions. Shape each into a ball; flatten slightly. Chill, covered, until cold. Roll out one portion of a floured surface. Fit into a 10-inch springform pan. Reserve the remaining pastry dough for another use.

To prepare the filling, cut the tomatoes into 1/2-inch slices. Layer the cheese, half the basil, the tomatoes, salt, pepper, olive oil and remaining basil in the pie shell. Bake at 400 degrees for 30 to 40 minutes. Serve warm. Serves 8 to 10.
 
 
 
Brown Sugar Peaches
3 pounds peaches
Juice of 2 lemons
1/4 cup packed brown sugar
1/4 cup rum
1 cup heavy whipping cream
1 cup sour cream

Peel and slice the peaches. Toss with the lemon juice in a bowl. Add the brown sugar and rum. Toss until coated. Chill, covered, for 4 hours. Beat the whipping cream in a mixing bowl until soft peaks form. Fold in sour cream. Chill, covered, until serving time. Serve the whipped cream mixture spooned over the top of the peaches. Serves 8 to 10.
 

White Chocolate Gooey Butter Cake Squares

1 (2-layer) package yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted
8 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract
1 (1-pound) package confectioners’ sugar
1/2 cup (1 stick) butter, melted
1 cup (6 ounces) white chocolate chips

Mix the cake mix, 1 egg and 1/2 cup butter in a bowl. Press over the bottom of a lightly greased 9x13 baking dish. Beat the cream cheese in a mixing bowl until smooth. Add 2 eggs and the vanilla. Beat until combined. Beat in the confectioners’ sugar until combined. Add 1/2 cup butter gradually, mixing constantly at low speed until combined.

Fold in the white chocolate chips. Spread over the cake mix layer. Bake at 350 degrees for 40 to 50 minutes. Do not overbake; the center should be slightly gooey. Let stand until cool. Cut into squares. Makes 2 dozen.
 
Silver Spoons Blueberry Afternoons: A Crowning Collection of Recipes and Memories from the National Association of Junior Auxiliaries, Inc. is available from JA members or see www.najanet.org.