This week, Meekins Library Director, Bev Lyman Bullock, shares two special long-time family summer fruit recipes. Her Maine Blueberry Pie comes from two kitchens–her mother’s and those of her mother’s good friend. Grandma Lyman’s Peach Cake—is just what it says, a cake recipe from her father’s mother. The original recipe cards wear the spatter and spots from years and years of baking these well-loved treats, in all of Bev’s home kitchens. Every summer Bev makes sure to pick and gather enough blueberries and peaches to make this special pie and cake for her family and friends.
And now you can too. So. go pick your own blueberries and peaches. Hope for that eventual slightly cooler day—then bake a pie or a cake and enjoy every bite, garnished with ice cream or whipped cream. Do you have a favorite summer fruit cake or pie? Add it in the Comments below. #throwbackthursday; #tbt.
Grandma Lyman’s Peach Cake
From the Kitchen of Helen Lyman as remembered by her son Bobbie (Bev’s Dad)
- 1 cup flour
- 1 tsp baking soda
- 3 tbs sugar
- 1 pinch salt
- 1 stick butter
- 1 egg
Mix together by hand flour, sugar, salt, baking soda then mix in almost all of the butter. Reserve 1 tsp for later. Add 1 egg to the mixture. Makes a stiff ball. Press into 9-inch pie pan.
5 or 6 peaches, plums, nectarines, or a combo
Dark brown sugar ¼ cup or so
Cinnamon
Slice, pit peaches. Press into crust. Use a lot- they shrink.
Sprinkle brown sugar all over. Sprinkle cinnamon all over.
Dot with remaining butter.
Bake at 375 degrees for ½ hour or until crust is golden brown.
Don’t forget the ice cream.
Posted to Facebook 8/11/2022
