Below are our recipes submitted in our 2016 Peach Cook-Off held during our summer festival on August 6, 2016. Thank you to all for participating!
Overall Champion — Entered by: Deborah Phagan
> Recipe: Peach Delight
CRUST: 1 cup self-rising flour, 1 stick butter, soft 1 cup chopped pecans – spread thinly in 9×13 oven dish. Bake at 375 degrees for 15-20 minutes.
FILLING: 1 8-oz cream cheese, 2 1/2 cups powdered sugar, 1 8-oz container of whipped topping. Mix and spread over cooled crust.
GLAZE: 1 cup sugar, 4 tablespoons flour, four tablespoons peach gelatin, 1 cup water. Cook until mixture is thickened and clear. Arrange 4 cups of fresh peaches over the filling (Recommended July Prince or Loring peach, somewhat tart). Top pie with glaze. Serve chilled.
Cake Category Winner — Entered by: Audrey McFarlin
> Recipe: Peach Brownie Tort
Jaemor Farms did not have permission to reprint/share recipe
Pie Category Winner — Entered by: Pam Koch
> Recipe: Mom’s Easy Fresh Peach Pie
INGREDIENTS: 1 baked pie crust – easy to use frozen brands. 1/2 cup sugar, 1 cup water, 3 tablespoon cornstarch, 2 tablespoon peach Jello Powder, 5-6 peaches, peeled and sliced, 1/2 to 1 QT whip cream, unfrozen in the tub.
INSTRUCTIONS: Bake the pie crust according to directions for a filled crust and let cool. In small saucepan mix together sugar, cornstarch, water and peach Jello over medium to low heat. Stir constantly with whisk until sauce thickens. Once sauce thickens into something like pudding, remove from heat and place in refrigerator to cool off while you begin to peel peaches. After peeling peaches into mixing bowl use a spatula to fold the cooled Jello mixture into peaches. Place fruit filling into pie crust and spread evenly. Use a spatula to lightly stir the unfrozen whipped cream in the tub. Then scoop and spread the whipped cream on top starting in the middle across the peach filling. You will use 50%-75% of the tub. Layer whipped cream at least 1/2 inch. Refrigerate pie for at least one hour before serving.
Other Category Winner — Entered by: Pitty Lewallen
> Recipe: Peach Salsa
INGREDIENTS: 1 large sweet onion – chopped, 1 jalapeno pepper – seeded and chopped, 1/4 cup sugar, 1 TBSP minced garlic, 1 red bell pepper diced, 2 tablespoons of olive oil, 3 to 6 firm Jaemor peaches – chopped, 1/4 cup lemon juice, 1/4 cup fresh cilantro, 2 TBSP salt.
INSTRUCTIONS: Sautee the first six ingredients together in large skillet over medium heat for 5 minutes or until onion is tender. Stir in peaches, lemon juice and salt, cook and stir gently. Mix in cilantro before serving – can be served hot or cold! Note: Store leftovers in airtight container in the fridge for up to 2 days.
Youth Desserts Category Winner — Entered by: Lillian Ladd
> Recipe: Peach Cupcakes with Peach Cream Cheese Frosting
CUPCAKE INGREDIENTS: 1 cup unsalted butter, 2 cups AP flour, 2 1/2 teaspoons salt, 2 cups granulated sugar, 3 large eggs, 1/2 cup pureed fresh peach, 1.75 oz freeze dried peach pulverized, 3/4 cup buttermilk, 1 teaspoon vanilla extract.
FROSTING INGREDIENTS: 1 cup butter, soft 8 oz cream cheese, soft 1/4 cup pureed fresh peach (originally calls for 1.75 oz freeze dried peaches), 1 teaspoon vanilla extract, 3-5 cups confectioners sugar.
CUPCAKE INSTRUCTIONS: 1) Preheat oven 350 & line cupcake tins w/liners 2) Mix together flour, baking powder & salt. Set aside. In large bowl mix buttermilk, peach puree & vanilla extract. Set aside until needed. 3) Using electric mixer, beat butter & granulated sugar in a mixing bowl until pale (about 2 minutes). Add eggs one at a time, mixing well after each addition. Mix in pulverized peaches. 4) Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down the bowl as needed. Scoop into cupcake tins. 5) Bake until golden brown & toothpick comes out clean. (20-25 minutes). Let cool for 10 min before removing to cooling rack.
FROSTING INSTRUCTIONS: 1) In large bowl mix butter until soft & uniform. 2) Add cream cheese & beat together until it is uniform. 3) Add vanilla & mix. 4) Add peaches & mix. 5) Add 3 cups of confectioners sugar & mix. Add more sugar if necessary. Mix until mixture is creamy & spreadable.
FINAL ASSEMBLY: 1) Frost cupcakes liberally. 2) Add slice of fresh peach to the top
Below are our recipes submitted in our 2015 Peach Cook-Off held during our summer festival on August 8, 2015. Thank you to all for participating!
Overall Champion — Entered by: Jacques DeLock of Demorest, Ga.
> Recipe: Peach Tacos
Peach/Corn Salsa — 1 Cup Fresh Peaches, 1/2 Cup grilled or roasted Corn, 1/4 Cup Scallions, 1 Tbsp fresh Cilantro, 1 Tbsp Olive oil, Juice of 1/2 a Lime, Salt and Pepper; Combine all ingredients and let (get happy) marinade in the refrigerator for at least an hour.
Peach Glaze — 1 Cup fresh Peaches diced small, 1/2 Cup Peach Marmalade, 1/3 Cup sweet BBQ sauce, 1 Tsp Chili Powder, 1/8 Tsp Cinnamon, 1/8 Tsp Jalapeno Powder, Juice of 1/2 a Lime, Salt and Pepper; Combine all ingredients in a medium saucepan over medium heat and allow to simmer, stirring occasionally for 10-15 minutes. Blend with a stick blender until smooth
For the Taco’s – 1 lb thick cut Peach glazed Buck board Bacon (can substitute thick cut store bought bacon), Fry Bacon until 3/4 done. Brush with Peach glaze and continue frying on low heat, being careful not to let the sugar in the glaze burn. Let cool and cut into a small dice. Reapply 1 Tsp of glaze and set aside.
Assemble Taco’s on a fresh Corn Tortilla (preferably homemade). Brush a small amount of Basil/Cilantro oil onto the warm Tortilla followed by a few spoonfuls of bacon, then top with Peach/Corn Salsa and small dollop of Peach glaze. Garnish with Cilantro and a squeeze of lime juice.
Other Category Champion — Entered by: Joyce Dean
> Recipe: Peaches & Cream Bars
CRUST INGREDIENTS: 1 cup all-purpose flour, 1/2 cup old fashioned oats, 1/3 cup brown sugar, 1 tsp. cinnamon, 10 tbsp. unsalted cold butter, 1/2 cup chopped pecans;
FILLING INGREDIENTS: 1 large egg, 1/2 cup granulated sugar, 1 tbsp all-purpose flour, 1/4 tsp. salt, 1 1/2 cups peeled and chopped peaches;
GLAZE INGREDIENTS: 1/2 cup powdered sugar, 2 tsp. milk, 1/2 tsp. vanilla flavoring
INSTRUCTIONS: Line 8×8 pan with foil and spray cooking oil. Preheat oven to 350. Mix first 5 ingredients with pastry blender to coarse mix. Remove 3/4 cup and add the pecans this will be the topping. Press the remaining oat mix in the prepared pan and bake for 15 minutes. Make filling while the crust is cooking. Whisk together egg and sugar, add flour and salt. Fold in peaches. Pour filling over hot crust, sprinkle with topping. Bake for 30-32 minutes. Cool for 30 minutes. Whisk together 3 ingredients for glaze and drizzle over top. Store in airtight container in refrigerator.
Cake/Pie Category Champion — Entered by: Andrea Roper of Royston, Ga.
> Recipe: Peaches and Cream Coffee Cake
INGREDIENTS: 2 heaping cups baking mix, 1/2 cup milk, 3 tbsp sugar, 3 tbsp butter, 3 to 4 cups sliced fresh peaches, 1/4 cup sugar, 1/2 tsp cinnamon, 2/3 cup sour cream, 1 egg
INSTRUCTIONS: Heat oven to 275 degrees; Stir together the first four ingredients and spread in buttered 9xx9 baking dish; Arrange sliced peaches on top; mix sugar and cinnamon and sprinkle over the peaches. Whisk sour cream and egg together and drizzle over top; Bake 35 to 45 minutes until golden.
Serve warm with coffee as a breakfast cake!
Youth Dessert Champion — Entered by: Eli Stroud of Bowersville, Ga.
> Recipe: Peaches N Cream Pie
TOPPING INGREDIENTS: (Yields 2 pies) 1/2 cup water, 3 tsp. corn starch, 6 large peaches peeled and smashed/diced, 1 cup sugar, 1/2 tsp almond extract, 2 tbsp butter
FILLING INGREDIENTS: 2 8oz. packages of cream cheese softened, 1 16 oz. cool whip, 2 cups powdered sugar, 2 tsp vanilla, dash of salt;
CRUST: 2 prepared graham cracker crusts
INSTRUCTIONS: Stir together water and cornstarch in a small bowl until smooth. In a separate bowl, smash up the peaches. Put peaches, sugar, almond extract, butter and cornstarch mixture into medium sized saucepan. Mix together, bring to a boil and cook for two minutes while stirring until thick. Set aside and let cool. Next, beat cream cheese until smooth. Add sugar, vanilla, and salt. Beat until smooth. Add cool whip and beat until fluffy. Put half of filling in each pie crust. Top both pies with peach glaze. Let chill for one hour before serving.
Below are our recipes submitted in our 2014 Peach Cook-Off held at our inaugural Georgia Belle Festival on August 9, 2014.
Overall Champion — Entered by: April Myers of Royston, Ga.
> Recipe: Peach Delight Pie
INGREDIENTS: 1 lg container whipped topping, 1 small package vanilla instant pudding, 1 1/2 cups fresh peaches, Graham cracker pie crust, 3/4 cups shredded coconut
INSTRUCTIONS: Mix together whipped topping, dry pudding mix and peaches. Stir until well blended and pudding mix is fully dissolved. Pour into pie crust and garnish with coconut if desired. Chill one hour.
Pie Category Winner — Entered by: Judy Scupin of Gainesville, Ga.
> Recipe: Easy Peach Cobbler
INGREDIENTS: 2 cups fresh peaches, 5-6 slices white bread (crust cut off) or enough to cover the filling in the dish, 1 stick melted butter, 1 cup white sugar, 1 egg (beaten), 1 tablespoon plain flour, 1 teaspoon vanilla
INSTRUCTIONS: Preheat oven to 325o degrees. Grease baking dish ( 8×11 size) and place peaches in dish. Trim the crust off bread slices and place on top of peaches making edges meet. Cover the filling even if you have to piece tom of the bread together like a puzzle. Mix sugar and then stir in cooled melted butter. Add vanilla. Pour mixture over bread slices to cover all of the bread. Bake in the oven for 45 to 50 minutes or until top is brown.
*If you use a 9×11 pan, just use more peaches and bread and double topping.
Cake Category Winner — Entered by: April Myers of Royston, Ga.
> Recipe: Fresh Peach Cake
INGREDIENTS: 1 1/2 cups fresh peaches, Duncan Hines white cake mix, Peach Jello, 4 eggs, 1/4 cup water, 1 cup butter, 16-24 oz. powdered sugar, 8 oz cream cheese.
INSTRUCTIONS: Preheat oven to 350o degrees. Grease or spray two 9″ pans. Stir together all ingredients along with 1 cup of fresh peaches. Pour evenly into pans and bake approximately 25 minutes or until toothpick comes out clean. Frosting: Combine butter, cream cheese, powdered sugar, and at 1/2 cup peaches. Beat until smooth. Add more sugar if needed to reach frosting consistency.
*For best flavor, store cake in refrigerator.
Other Category Winner — Entered by: Jacques DeLock of Demorest, Ga.
> Recipe: Peach Glazed Pork Loin, Grilled Peaches with Goat Cheese and Peach Tea Couscous
5 lb Pork Loin – 24 hr brine in Peach Cider/Pork Brine. Seared off on all sides then smoked til internal temp is 145°. Pull off meat and rest tented in foil for at least an hour. Slice thin, glaze with Peach glaze.
Peach Glaze – 2/3 Cup Peach Jelly, 1/3 Cup Bbq Sauce, 2 Tsp Smoked Paprika, 1/4 Tsp Chipotle Powder, S&P to taste (I went heavy with the Pepper)
Grilled Peaches – Cut in half and remove stone. Oil lightly with Olive oil and sprinkle lightly with Kosher salt and Pepper. Top with Goat Cheese while hot.
Couscous – Cook Couscous according to directions substituting Peach Tea for liquid.
Pickled Peaches – Standard Bread n Butter recipe. Pickled for at least 3-4 days. (Adds a bright contrast in flavor as a garnish)
Basil Oil – Quickly blanch (15 seconds) a head of Basil, then chill in an ice bath. Thoroughly dry Basil and blend in mixer with 3/4 to 1 Cup Olive oil. (Basil pares naturally with Peaches, and gives the dish balance)
A celebration of all things Peaches!