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15th Annual Peach Days Cook-Off

August 31, 2013

2013 Peach Days Cook-Off Peach Pecan Muffins P. 2 Peach Cinnamon and Brown Butter Pull-Apart Bread P. 2 Peach Scones with Maple Pecan Glaze P. 3 Peach Stuffed Cream Cheese Cinnamon Rolls P. 4 Peach Bread Pudding P. 5 Peach Naan Bread P. 5 No-Bake Peaches & Cream Bars P. 7 Peach Phantasy Bars P. 7 Cream Cheese Peach Pie Delight P. 8 Peaches and Cream Bundt Cake P. 8 PeachAna Cupcakes P. 9 Peach Shortcake P. 10 Peach Cake P. 11 Brown Sugar Peach Cake P. 12 Dutch Oven Peach Cobbler P. 12 Mini Peach Cobblers P. 13 Peach Cobbler Trifle P. 13 Peach Snickerdoodle Cobbler P. 14 Cardamom Peach Pudding P. 14 Mexican Peachey Rice Pudding P. 15 Inside out Peach Cheesecake P. 16 Peaches n’ Cream Cheesecake P. 16 Peach-and-Toasted Pecan Ice Cream P. 18 Peachsicles P. 18 Quick Canned Peaches Pie P. 19 Peach-a-Berry Pie P. 19 PEACH CHEESECAKE PIE P. 20 Peach Custard Pie P. 20 Golden Peach Crunch P. 20 Peachy Keen Chicken P. 21 Rosemary Peach Pork with Mustard Bacon P. 21 Peachy Pig Hero P. 22 Peach Chutney P. 23 Peach BBQ Sauce P. 23 Peaches ‘N’ Fluff Salad P. 24 Spicy Peach Vinaigrette P. 24 2012 Winner Yummy Peach Dessert­ P. 24

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Peach Pecan Muffins—Deanne Peterson 2 cups Quick Mix (See recipe below.) 1 egg, well beaten 1cup milk 2 tablespoons sugar Preheat oven to 425° F. Oil muffin tins. Measure Quick Mix into large bowl. Add sugar and stir in. Mix 2/3 cup dried peaches and ½ cup pecans. Add to Quick Mix. Crack egg into small bowl, beat well until light and foamy. Pour milk over egg and whisk and shake. Pour into Quick Mix. With large spoon gently stir until just moistened (about 15 strokes). Batter will be lumpy. Gently spoon batter into muffin tins. Bake at 425° for 25 minutes. Take muffins out of tins and put on rack to cool. Quick Mix 9 cups sifted flour ¼ cup sugar 2 cups shortening

3 tablespoons baking powder 1 tablespoon salt

Sift all dry ingredients together 3 times. Cut in shortening with pastry cutter till it looks like coarse cornmeal. Store in can or jar. Will keep several weeks. Makes 13 cups. Peach Cinnamon and Brown Butter Pull-Apart Bread—Cassie Ruesch Dough: 2 ¾ cups flour (plus ¼ cup or more, if needed) ¼ cup sugar 2 ¼ teaspoons active dry yeast ½ teaspoon salt 4 tablespoons unsalted butter 1/3 cup milk ¼ cup warm water 1 teaspoon vanilla 2 large eggs Filling: ½ pound ripe peaches, pitted, peeled and diced ¾ cup dark brown sugar 2 teaspoons ground cinnamon ¼ teaspoon ground ginger 3 tablespoons unsalted butter Icing: 1 cup powdered sugar 1 tablespoon unsalted butter, softened + leftover browned butter* 4 teaspoons milk 1 teaspoon vanilla Add flour, sugar and yeast to the bowl of a mixer fitted with a dough hook. Mix just to blend. Heat butter and milk in microwave just until butter melts, about 1 minute. Stir in water and vanilla. Checking with an instant read thermometer, cool to temperature indicated on yeast packet (usually 120-130°) Add eggs to dry ingredients. Mix on low, streaming in liquids slowly. Continue mixing until sticky dough forms. Add flour 1 tablespoon at a time (up to 4 or 6 tablespoons) until dough pulls away from sides. Dough will be tacky, but not too sticky to handle. Briefly knead dough, shape into ball and place in a greased bowl. Cover and set in a warm place to rise until doubled in size, 2013 Peach Cook-Off 3

Peach Cinnamon and Brown Butter Pull-Apart Bread cont. about 1 hour. Meanwhile, pit, peel and finely dice peaches. Whisk together brown sugar, cinnamon and ginger in a small bowl. Cook butter in a small saucepan over medium heat until browned (will have nutty aroma). Transfer to a small, heatproof bowl. Spray a 9 x 5” bread pan with baking spray. Once risen, punch down, cover and let rest 5 minutes. Roll dough out into a large rectangle roughly 12 x 24 inches. Dough will be fairly thin. Brush brown butter over top of dough. You don’t need to use it all, just enough to cover the dough. Sprinkle evenly with brown sugar and spice mixture—I used about 2/3 of it. Using a pizza cutter, cut into 6 equal strips. Sprinkle about 1/5 of the peaches over one strip of dough, then stack another strip of dough on top. Repeat, adding peaches and stacking dough strips with remaining dough. Cut stacked strips into 6 equal stacks of squares. Stuff stacked squares vertically into prepared 9 x 5 pan. Cover and let rise 30-45 minutes in a warm place. Preheat oven to 350°. Bake about 35-45 minutes or until no longer doughy in the center. Bread should register 190° in the center when done. If bread starts to get too brown before it’s ready, cover loosely with foil and continue baking. Remove from oven, cool on a wire rack for 10 minutes. Carefully invert bread onto serving platter. Combine all icing ingredients and whisk to combine. Icing should be thick and paste-like. Do not thin. Spread over warm bread. Best served the same day it is baked. Can be stored at room temperature for up to 2 days. *I had about 1 tablespoon of leftover browned butter. If you don’t have any leftover browned butter, substitute 1 tablespoon of softened butter. Peach Scones with Maple Pecan Glaze—Jessica Grogan 2 cups flour 4 tablespoons sugar 1 tablespoon baking powder ¾ teaspoon salt ¼ teaspoon cinnamon 1/8 teaspoon nutmeg 7 tablespoons chilled butter, cut into small chunks ¾ cup milk 2 large peaches, peeled, chopped and chilled Glaze 2 tablespoons butter 1 cup powdered sugar

¼ cup maple syrup ¼ cup chopped pecans

Preheat oven to 420°. On a clean surface, mix all dry ingredients with the butter and run over the pile with a rolling pin to flatten the butter chunks. Mix and roll one more time, then add ingredients to a bowl. The mixture should resemble course crumbles. Add milk and stir, just until moistened. Divide dough into two sections and form each into an 11 x 6” rectangle on a floured surface. Add the peaches to the top of one rectangle, then layer the second rectangle of dough onto the top. Seal the edges. Cut the scones in half lengthwise, then in thirds horizontally, then cut each of the 6 rectangles diagonally to form 12 triangles. (A pizza cutter works best.) Try to seal bits of each open edge to help keep the peaches from falling out. It is not important 2013 Peach Cook-Off 4

Peach Scones with Maple Pecan Glaze cont. to be thorough with sealing the edges; it will be a bit of a sloppy mess but they will bake wonderfully, even if a lot of the peaches are exposed. Place the scones on a greased baking sheet and bake at 420° for 18 minutes. To prepare the glaze, melt the butter and syrup over medium heat. Whisk in the powdered sugar until smooth, then add the pecans. Drizzle over the scones immediately and serve. Enjoy! Peach Stuffed Cream Cheese Cinnamon Rolls—Arla Sanders recipe adapted from Saveur, via Joy the Baker Dough: 2 1/4 teaspoons active dry yeast (or 1 packet) 1/2 teaspoon, plus 1/4 cup sugar 1/2 cup milk, room temperature 2 tablespoons light brown sugar 1/2 teaspoon vanilla 1 egg 1 egg yolk 2 3/4 cups flour, sifted, plus more for kneading 3/4 teaspoons salt 1 stick unsalted butter, at room temperature Filling: 1/2 cup sugar 1/4 cup dark brown sugar 1/2 cup roasted, chopped pecans 1 tablespoon ground cinnamon 1/2 teaspoon salt 1/8 teaspoon ground cloves 2 tablespoons maple syrup 4 ounces cream cheese, room temperature 4 tablespoons unsalted butter, melted 1 1/2 cups fresh peaches, peeled and cut into small pieces Icing: 2 cups confectioners sugar

1/4 cup milk

To begin making the dough, combine yeast, 1/2 teaspoon sugar and 1/4 cup water (heated to 115° F). Stir to combine and let sit about 10 minutes. It should get foamy and frothy. Add remaining 1/2 cup sugar, milk, light brown sugar, vanilla, egg and egg yolk. Beat with a whisk until well combined. Add flour and salt and fit dough hook onto a stand mixer. Using the mixer on medium-high, knead the dough for four minutes. Add the butter and continue to knead using the stand mixer for about six minutes. At this point, the dough will still be fairly sticky. Place the dough on a well-floured surface and knead an additional 1/3 cup flour into the dough. Form a ball of dough and place it in a bowl coated with cooking spray. Cover and let sit in a warm place for two hours to rise. Just prior to the two hour time frame ending, make the filling. To do so, combine sugar, dark brown sugar, pecans, cinnamon, salt and cloves. Add maple syrup and mix well. Set aside. Peel peaches and cut into small pieces. Set aside also, but in a separate bowl. Place the dough on a well-floured surface and using a floured rolling pin, roll into a 10x10 square. Gently, spread cream cheese (at room temperature) onto 2013 Peach Cook-Off 5

Peach Stuffed Cream Cheese Cinnamon Rolls cont. dough. Fold into thirds (like you’d fold a letter to place in an envelope). Then, fold the seams in, meeting both at the middle. Roll dough again using a floured rolling pin; this time into a 10x20 rectangle. At this point, cream cheese may sneak out a little, but it’s okay. Sprinkle dough with cinnamon filling, then peaches, leaving about 1 inch without filling around the edges. Beginning at a short edge, roll the dough up. Cut into eight slices and place each in a greased 9x13 baking dish. Cover and set aside an additional two hours to rise. Or, you can cover with plastic wrap and refrigerate overnight. (If refrigerating overnight, let sit 15-20 minutes on the counter before cooking.) Bake in a preheated 375° oven for 25-30 minutes. To make the frosting, whisk together confectioners sugar and milk. Using the whisk, drizzle generously over cinnamon rolls upon removing from the oven. Serve warm. Peach Bread Pudding—Sandy Campbell 4 cups torn French bread 14 oz sweetened condensed milk 3 large eggs ½ cup peach juice 2 to 2 1/2 cups diced canned peaches, juice reserved 1 ¼ cups hot water 4 tablespoons butter, melted 1 teaspoon vanilla 1 teaspoon cinnamon ½ cup raisins, if desired Preheat oven to 325°. Butter an 11 x 7” baking dish. Tear bread into bowl. In a large bowl, combine sweetened condensed milk and eggs; blend well. Add diced peaches, peach juice, hot water, melted butter, cinnamon and vanilla. Stir in bread, moistening completely. Turn into prepared baking dish. Bake 1 hour 10 minutes or until a knife inserted in center comes out clean. Cool slightly and serve warm with Vanilla Sauce. Serves 8. Vanilla Sauce ½ cup butter ½ cup sugar ½ cup firmly packed brown sugar ½ cup heavy whipping cream 1 tablespoon vanilla Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5-8 minutes). Stir in vanilla. Serve over bread pudding. Peach Naan Bread—Kay Mildenhall (Plain naan can also be made by omitting the peach mix.) Ingredients 1 medium peach, peeled 2 TBs of lemon juice 1 TB Balsamic Vinegar 1/4 cup sugar 2013 Peach Cook-Off 6

Peach Naan Bread cont. 3 cups all-purpose flour 1 ½ cup bread flour. (Can be replaced with all-purpose flour, but bread flour makes a fantastic naan.) 1 cup water, room temperature 1 cup milk, scalded  2 tsp. sugar  2 tsp. yeast  4 TB plain yogurt 1 tsp. salt  ¼ cup flour, for dusting during rolling out 1 TB butter, softened ¼ cup sesame seeds (for garnish on naan) 3-4 TBs softened butter (to spread on naan with sesame seeds) Take the peach and remove the pit before placing inside a blender. Mix until it turns to juice. Add to double boiler or sauté pan, and add lemon juice, balsamic vinegar, and the ¼ cup of sugar. Whisk until consistent and cook for 8 minutes on medium heat, or until it turns brown. Remove from heat and allow it to cool to room temperature. Mix milk, water and sugar in a bowl. Sprinkle yeast and keep aside for 15-20 minutes. It will froth and give off heat, indicating that your yeast lives and is quite happy. Sift flour and salt in a bowl. In the center of the flour, add yogurt and 1 TB butter. Mix.  Now make soft, bread like dough, using required amount of liquid from the warm milk-water-yeast mix. The dough should be soft. So don’t be afraid to add a little more or a little less water than the recipe states. Add a little at a time, so that you don’t end up with very runny dough either. Knead it until smooth.  Cover with an oiled cling film and leave it to ‘mature’ in a warm place for 4-6 hours. It may take less in hot weather. The dough should rise to approximately double. You can make dough in a bread maker too. Simply place all ingredients and switch to ‘dough’. Knead the dough again. Allow it to double in size again. Knock it down and divide into 16 portions, rolling them into balls. Keep covered with a moist cloth. Heat oven or frying pan to 400 Farenheit. Naans placed on a cold tray/pan will stick and you will get terrible naan bread, so if using an oven, let the pan heat up inside the oven. I find that using an old cookie sheet in an oven works well. They also cook well on a large frying pan (I have a tawa, which works best, but a frying pan will do fine. Just make sure that the pan remains hot, and make sure to not burn your naan! Dust and roll out one ball at a time into an oblong/large tear shape, 8-9 inches in length. This can be done by rolling down one end more than other, or by pulling one end of the naan to elongate it. Roll out 3-4 naans at a time. Brush with butter (optional) and sprinkle a few sesame seeds on top. Press them in gently. Place 1 naan on a heated griddle/pan. When a few blisters appear, turn over. After about 30-40 seconds, turn over again. Cooking in an oven: Place 2 naans at a time on the pre-heated tray. Place the tray in the oven. When ready, they have a few brown blisters scattered on each surface. Remember that the tray needs to be re-heated fully, before you cook the next batch. Naan is best served warm! Serve with the peach mix. 2013 Peach Cook-Off 7

No-Bake Peaches & Cream Bars--Shani Dutton Crust: 2 1/2 cups graham cracker crumbs 1 cube butter Mix together and press evenly into the bottom of a 9X13 pan. Fruit/Jello Filling: 1 cup water 2 Tbsp. cornstarch 1/2 cup sugar 3 oz. pkg. peach jello 2 cups refridgerated peach purée (fresh peach in a blender) 2 cups fresh peaches, sliced Mix dry cornstarch and sugar in a small saucepan until well blended. then stir in 1 cup of water. Cook over medium low until thick (about 3-4 minutes of bubbling).  Stir in the Jello until desolved. Then add cold puree and chill in the fridge for about an hour.  After an hour mix in sliced peaches and then pour over the graham cracker crust. Cream Topping: 8 oz. cream cheese, softened 1/3 cup powdered sugar

8 oz. Cool Whip

Mix up the topping with an electric mixer until smooth. Smooth over the top of the peach filling.  You can serve immediately or chill in the refrigerator until you are ready.  Enjoy! Peach Phantasy Bars—Jayanne Lewis 6 Graham crackers finely crushed 2 tablespoons butter melted 1 can peaches in light syrup drained save juice ½ cup peach juice from drained peaches 1 3 oz. package Peach Jell-O 1 8 oz. package cream cheese softened divided 1 8 oz. tub whipped topping, thawed ½ cup milk 1 3.4 oz. package Vanilla instant pudding Directions: Mix graham cracker crumbs and butter; Press into bottom of 8-inch square pan. Refrigerate until ready to use. Put drained peaches into food processor, pulse until peaches are small chunks. Set aside. In small sauce pan bring peach juice to a simmer, add Jell-O- stir 2 mins until completely dissolved. Gradually combine 1/2 of the cream cheese and Jell-O in medium bowl beating with mixer until well blended. Whisk in 1 cup of whipped topping; gently fold in half of diced peaches. Spread over Graham cracker crust. Freeze while preparing next layer. Beat remaining cream cheese and milk in a separate bowl until well blended. Add dry pudding mix; beat 2 min. Fold in remaining cool whip and peaches. Spread over Jell-O layer. Refrigerate at least 3 hours until bars are set. Using a 2013 Peach Cook-Off 8

Peach Phantasy Bars cont. sharp knife ran under hot water, cut into bars. Enjoy Cream Cheese Peach Pie Delight—Jennifer Kane 1 package of white or yellow dry cake mix 1/3 cup butter, room temperature 2 large eggs, divided 29 ounce can of peach slices, drained 8 ounces of Cream Cheese, room temperature 1/3 cup of sugar 1 teaspoon Vanilla Extract Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray. In large bowl combine cake mix, butter, and 1 egg. Mix until crumbly. Set aside 1 1/2 cups of crumbs for topping. Press remaining crumbs in bottom of prepared pan. Bake 10 minutes. Cut Peach slices into 1 inch pieces. You can use frozen or fresh peaches if you choose but I like canned for this particular recipe because of the short baking time. Spoon into partially baked crust. In large bowl combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy. Spoon over peaches. Sprinkle with reserved crumbs. Bake 30 minutes. Chill at least 30 minutes before serving. Refrigerate leftovers. Peaches and Cream Bundt Cake—Tracy Brohn Cake 1 pkg yellow cake mix 1/2 C butter melted 1 1/2 C pureed peaches

1 C peach nectar 3 eggs

Mix together until well incorporated Peach filling 1 can naturally sweet peaches cubed 1/2 C Peach Nectar 2 T water

1/4 C sugar 2 T cornstarch

Bring first three ingredients to a boil. in separate bowl mix together cornstarch and water until no lumps. stir cornstarch mixture into peaches remove from heat when thickened. Assembly of cake Preheat oven to 350 grease and flour bundt pan. pour half of the cake mixture into the pan, will be about 4 cups. carefully spoon peach mixture around the cake mixture in the middle be careful not to get onto the edges of the pan. cover peach mixture with the remaining cake mixture. bake at 350 for 50 minutes. check to make sure its done by poking with a toothpick. let cool about 5 minutes then turn out onto cake rack or serving dish. cool completely.

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Peaches and Cream Bundt Cake cont. Cream filling

 1 pkg vanilla instant pudding

 1 C heavy whipping cream

1 C Peach Nectar

Beat together in bowl until stiff peaks form.

 To fill cake turn cooled cake back into baking pan. put cream mixture into piping bag with filling tip. insert tip into cake and squeeze in cream until you feel the cake start to swell. repeat around the cake in two rows one near the outside ring and one near the inside. turn cake back onto serving plate.

 White chocolate ganache drizzle

 3/4 C white chocolate chips

1/4 C heavy cream

Place chocolate in double boiler stir until melted on medium heat.

in separate pan bring cream to simmer. remove chocolate from heat and slowly incorporate the cream until smooth. drizzle over cake. cover cake and refrigerate. serve well cooled PeachAna Cupcakes –Eliza Williams 1 peach, peeled, pitted and pureed ¾ cup dark brown sugar 2 eggs 1 cup flour (possibly more) ½ tsp. salt 1 tsp. cinnamon

1 banana, mashed ½ cup butter, melted 1 tbs. real vanilla 1 tsp. baking soda 1 tsp. ginger

Combine peach and banana with sugar and butter, mix well and add eggs and vanilla. Combine all dry ingredients in separate bowl, add to fruit mixture. (Batter should stick slightly to a metal spoon, if not, add a little more flour.) Divide batter between a lined, 12-cup muffin tin. Bake @ 375 for about 15 minutes. Remove from oven when toothpick inserted in cake comes out a little less than clean. Cool in tins for about 5 minutes, then place on wire rack. When completely cool, use a pare knife to cut a circle the size of a quarter and *almost* the depth of the cupcake in the center top of each cupcake. (Set cut pieces aside to save for after the cupcakes are filled.) Fill each cupcake with about 1 tsp. of Raspberry-Blueberry jam and place the tops back on, pressing down so that they are as flush the cake as possible, but not pushing the filling out. Top with Lemon-Almond-Coconut Cream Cheese Mousse and dust with cocoa powder. Now, feed your face. Raspberry Blueberry Jam ½ cup fresh or frozen raspberries 1 tbs. butter ¼ cup water

½ cup fresh or frozen blueberries ½ tsp. lemon juice ¼ tsp. vanilla

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PeachAna Cupcakes cont. ¼ tsp. nutmeg Heat all ingredients slowly in saucepan until bubbly. Cool slightly, and puree. Cool completely before filling cupcakes. (Add more water in small portions if necessary to make more workable.) Lemon-Almond-Coconut Cream Cheese Mousse 1 lemon- zest and juice 2 tsp. real almond extract ½ cup confectioner’s sugar 4-6 oz. cream cheese, very soft ½ cup confectioner’s sugar 2 cups heavy whipping cream Combine lemon juice, zest, almond extract, sugar and cream cheese in a bowl, mix well, until smooth and stir in coconut. Whip cream until stiff peaks form and fold in to cream cheese. Stir lightly until everything is mixed together. Chill for 15-30 minutes. Pipe desired amount of mousse on to cupcakes. Peach Shortcake –Beth Lock Shortcake (vegan, no dairy) makes one dozen 1/2 cup unsweetened almond or soy milk 1 t apple cider vinegar or lemon juice 1 t pure vanilla extract or the scrapings of a vanilla bean 2 cups oat flour 2 T baking powder 1/2 cup dry sweetener (raw sugar or cane sugar) 1/2 t salt 1/2 cup unsweetened applesauce 1/2 cup almond butter Method: Preheat oven to 350ºF. Line baking sheet with parchment paper or use silicone baking mat. Do not omit this step as there is very little fat in these shortcakes and they will stick to an unprotected baking sheet. In a glass measuring cup mix together the plant-based milk and vinegar or lemon juice. Set aside to curdle for a few minutes then add the vanilla. In a medium bowl sift together the dry ingredients. Mix the applesauce and almond butter together in a small bowl with a fork. I find it mixes better if the almond butter is at room temperature. Cut the applesauce/almond butter mixture into the dry ingredients until crumbly. Add the milk mixture and stir until just moistened. Do not over mix. Use a 1/4 cup measure or ice cream scoop to scoop the scones out onto the baking sheet. Mist the measure with a little water first so the batter comes out easy. Bake for 20 - 24 minutes until a knife inserted through the center comes out clean. 2013 Peach Cook-Off 11

Peach Shortcake cont. Allow to cool for a few minutes before transferring to a wire rack to cool completely. Whipped Topping (vegan, no dairy), makes two cups one twelve once package extra firm silken tofu, drained 1/2 cup raw unsalted cashews, soaked overnight and drained 1/2 cup 100% pure maple syrup 2 T fresh lemon juice Pinch salt 1 vanilla bean Method: Combine all ingredients except vanilla bean in the blender and puree until smooth. Scrape down sides occasionally to incorporate all the ingredients. Slice the vanilla bean in half lengthwise with a sharp knife and scrape the seeds into the blender. Continue to blend the mixture until it becomes very smooth. Transfer mixture to a bowl and cover with plastic wrap. Chill for several hours until firm. Will keep for up to two weeks. Peaches, Cut peaches. Chill. Assemble like traditional shortcakes. Use non-GMO, organic, or locally grown ingredients when possible. This recipe was modified from the Forks over Knives cookbook, dessert recipes by Isa Chandra Moskowitz. Peach Cake—Tricia Seyburt 1 large can sliced peaches, drained and mashed (I used 2 regular cans since that is all I had at the time) You could also use fresh peaches. 2 cups all-purpose flour 2 cups sugar 2 teaspoons baking soda Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes. See recipe below for icing. ICING: 3/4 cup sugar 3/4 regular sized can of evaporated milk 1 stick butter or margarine 1 cup coconut (I used a little more than a cup of coconut) 1 cup nuts Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake. 2013 Peach Cook-Off 12

Brown Sugar Peach Cake—Mckenna Barwick Ingredients: 3 cups flour 1 cup white sugar 2 cup brown sugar + 1/2 cup for top 1 tsp. baking soda 1 tsp. baking powder 1 tsp. cinnamon 1 cup veg oil 1 cup hot water 1 cup milk 2 eggs 1 Tsp vanilla extract 4 ripe, peeled, pitted and sliced peaches Preparation: Preheat oven to 325. Sift together dry ingredients. Add veg oil, and hot water. Mix thoroughly and add remaining ingredients except for the eggs. Add the eggs only mixing to combine. Finally, you will top batter with the peach slices and the leftover 1/2 cup of brown sugar. Tip: Batter will be thin. Bake in a greased 13x9 baking dish for 25-30 min or until tooth pick comes out clean. Bourbon Caramel Sauce Recipe: Ingredients: 1 ½ cup sugar 2 Tbsps. corn syrup 1 stick butter 1 Tbsp. bourbon

1/3 cup water 1 pinch salt 1 cup Heavy cream

Preparation: Mix sugar, water, and syrup in a deep sauce pan and simmer for 15-20 minutes or until sauce is a deep amber color. Be sure to stir occasionally to keep sides from sticking. Reduce heat to low and slowly add salt, butter, heavy cream, and bourbon. Sauce will boil so be cautious not to add liquid too quickly. Once cake has cooled, drizzle sauce over cake. Refrigerate leftover sauce and put ice cream and leftover sauce on top of the heated cake! Yum! Dutch Oven Peach Cobbler—Meagan Lee Filling: 8 cups peaches, sliced 1 1/2 cups sugar 4 T flour 1 tsp cinnamon 1/2 tsp salt 2 tsp vanilla 2 T butter 1/2 cup peach nectar Batter: 3/4 cup flour 1/4 cup almond meal 1 cup sugar (reserve 2 T sugar to sprinkle on top) 1 tsp baking powder 1/2 tsp salt 4 T butter, softened 2 eggs, slightly beaten 2013 Peach Cook-Off 13

Dutch Oven Peach Cobbler cont. Combine all filling ingredients, except butter. Pour into Dutch Oven and dot with butter. Combine all ingredients for batter. Beat til smooth. Drop batter in 15-18 portions on top of filling. Sprinkle with remaining 2 T sugar. Bake 35-40 minutes at 375 degrees. Mini Peach Cobblers –ARLA SANDERS Servings - 11- 12 mini cobblers   Serving Size - 1 mini cobbler   Points Plus per Serving - 4 Points+ Calories - 136.4,   Total Fat - 4.2g,   Carb. - 23.9g,   Protein - 1.8g,  Fiber - 0.8g about 2-3 medium sized (2 1/2” diameter) fresh peaches, pitted and sliced thinly 4 TBS unsalted butter, melted 1 cup all purpose flour 3/4 cup granulated sugar, divided 1/4 tsp salt 2 tsp baking powder 3/4 cup 1% milk 1 tsp lemon juice 2 tsp ground cinnamon 1.  Heat oven to 350 degrees F.  Lightly spray wells of muffin pan with cooking spray. 2.  Pour about 1 tsp. butter in each of the muffin pan wells.  Mix together milk and lemon juice.  Let sit.   In medium bowl, combine the flour, 1/2 cup sugar (save remaining 1/4 cup for topping), salt and baking powder.  Whisk to combine.  Whisk in the milk/lemon juice mixture until a smooth batter forms.   3.  Drop about 2 TBS of batter into each muffin pan well on top of the melted butter, dividing equally between the 11-12 wells.  Place 2 - 3 slices of peaches on top of the batter.  Combine the remaining 1/4 cup sugar and cinnamon.  Sprinkle evenly on top of peaches and batter.  4.  Bake in 350 degree F oven for about 12 - 15 minutes, or until golden brown on the bottoms and fruit is bubbly.  Remove from oven and let cool slightly in pan (10-15 minutes).  Remove cobblers from pan with large spoon and enjoy while still slightly warm.  Peach Cobbler Trifle—Erin Blaser 2 sml pkg vanilla instant pudding 1 1/2 Cup milk 1/2 Cup powdered sugar 1 1/2 loaf pound cake CRUMB MIXTURE 1 C graham cracker crumbs 1/4 C quick oats 1/4 tea nutmeg 6 Tbl melted butter

1 Cup sour cream 1/2 tsp orange zest 2 Cup heavy whipping cream 4 C Diced fresh peaches 3/4 C sugar 1 tea cinnamon dash of clove

* stir together well and spread on cookie sheet and bake 350 until lightly golden. Remove from oven and let cool. 2013 Peach Cook-Off 14

Peach Cobbler Trifle cont. Cube cake into small bite size squares, set aside. Whip heavy whipping cream until peaks. In a separate bowl whip milk, pudding and orange zest together until thick, fold in sour cream and once smooth fold in whipping cream. Wash and slice peaches, stir in 1 Tbl lemon juice and 1+ Tbl sugar to keep them from browning. Set aside. In Trifle dish layer cake, pudding,crumb mixture, peaches repeating until dish is full. Top with fresh peaches. Chill before serving. Peaches can brown easily so serve within a few hours of chilling.

Peach Snickerdoodle Cobbler—Erin Blaser Cookie ingredients: 1/2 tsp cream of tartar 1/8 tsp salt 1/2 tsp baking powder 2/3 C flour 1/4 C unsalted butter, softened 1/3 C sugar, plus 1/2 C 1 egg 3/4 tsp cinnamon Peach ingredients: 8 C peaches (roughly 6-8 peaches depending on their size) 1/4 C brown sugar 1/2 tsp cinnamon   Preheat oven to 350 degrees. In a small bowl combine  first four dry ingredients for the cookie dough. In a separate bowl or stand mixer, cream butter and 1/3 cup sugar. Add egg followed by premixed dry ingredients. Mix until dry ingredients are blended into the dough well. Set aside. In a small bowl combine 3/4 teaspoon and 1/2 cup sugar. Set aside. In a large bowl add 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Peel and slice apples. Add to brown sugar and cinnamon mixture, tossing to coat. Transfer peaches to an 8x8 baking dish. Form 1 inch balls of dough and roll in cinnamon-sugar mixture. Place coated dough balls on top of peaches, press down lightly to slightly flatten. Bake for 45-55 minutes or until peaches are tender and cookie topping is lightly golden. Allow to cool slightly prior to serving. Serve with optional whipped cream or ice cream. May be stored chilled for several days. Cardamom Peach Pudding—Kay Mildenhall Ingredients: 1 medium peach, peeled 2 TBs of lemon juice 1 TB Balsamic Vinegar ¼ cup sugar ½ cup lightly packed light brown sugar 4 TBs cornstarch ½ tsp kosher salt (or 1/4 teaspoon table salt) 2 cups whole milk 3 egg yolks, lightly beaten 2013 Peach Cook-Off 15

Cardamom Peach Pudding cont. 2 TBs unsalted butter 2 tsp pure vanilla extract 4 green cardamom pods, skin removed (or 2 tsp cardamom powder) Take the peach and remove the pit before placing inside a blender. Mix until it turns to juice. Add to double boiler or sautÊ pan, and add lemon juice, balsamic vinegar, and the Ÿ cup of sugar. Whisk until consistent and cook for 8 minutes on medium heat, or until it turns brown. Remove from heat and allow it to cool to room temperature. Whisk together brown sugar, granulated sugar, cornstarch and salt with the peach reduction made earlier. Whisking constantly, add about a third of the milk to the pan until the mixture is smooth. Whisk in the egg yolks, and then whisk in the rest of the milk. Set the pan over medium heat and cook the pudding, whisking often, until it thickens and just begins to bubble, about 6 to 7 minutes. Reduce the heat to low and switch to a rubber or silicone spatula to stir the pudding constantly for another 5 minutes or so, scraping the bottom and sides of the pan as you go. When you can run a track through the pudding on the back of the spatula with your fingertip and the track remains, remove the pan from the heat. Stir in the butter and the vanilla. Set a sieve over a large bowl and strain the pudding to catch any wayward lumps of cooked egg yolk or cornstarch, using the spatula to encourage the pudding through the sieve. Take the black seeds of cardamom and grind them into powder (or use 2 tsp of cardamom powder.) Mix into pudding. Lightly press a sheet of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and refrigerate until the pudding is completely chilled and set, at least 2 hours. Mexican Peachey Rice Pudding (Arroz con leche y duraznos)—Trisha Lira 7 Cups water 2 Cups long grain rice 3 cinnamon sticks 4 cups milk 2 Cups sugar 2 teaspoons vanilla 4 ripe peaches (2 to be used in pudding/2 to be used on top of pudding) Ground cinnamon (to be sprinkled on top) In a large pot add 7 cups of water, 2 cups rice, and 3 cinnamon sticks, stir and let those 3 ingredients cook on medium heat, until the water is almost evaporated. When the water is almost evaporated add 4 cups of milk and 2 teaspoons vanilla again, stir and let it cook until the milk is almost evaporated. While you are waiting for the milk to evaporate, blanch the peaches for approximately 3 minutes and let sit for 5 minutes then remove the skin from the peaches, and then chop 2 peaches into good size chunks and set aside. Slice remaining 2 peaches and put aside. When the milk is almost evaporated add sugar and chunks of peaches, cook 2013 Peach Cook-Off 16

Mexican Peachey Rice Pudding cont. until milk is completely evaporated. When milk is evaporated completely, let rice cool then place in your desired dish and top with peach slices and sprinkle with cinnamon. Inside out Peach Cheesecake—Jayanne Lewis 6 Large peaches 1 box no bake cheesecake mix original flavor Wax paper Cookie sheet Directions: Cut peaches in half and remove pits. (You can remove the skins or leave on as desired.)Using a spoon gently scrape flesh from center of peach to make small bowl using pit intent as a starting point. Make No bake cheese cake crust according to directions on box but DO NOT press into pie dish leave as loose as possible. Mix Cheesecake according to box directions, While cheesecake is still soft. Spoon cheese cake mixture into bowl created inside peaches. Place peaches cut side up on wax paper lined cookie sheets. Sprinkle crust mixture over peaches or place cut side down into crust mixture pressing lightly to coat the top/cut side of peach. Cover with Plastic wrap and refrigerate at least 1 hour. Enjoy within 24 hours. Peaches n’ Cream Cheesecake—Tricia Seybert Peaches n’ Cream Cheesecake Recipe: A sandy shortbread crust forms a flavorful base for this decadent almond cheesecake. For the Shortbread Crust: 2 cups Almond Shortbread Cookie Crumbs 2 tablespoons Granulated Sugar 1/4 teaspoon Salt 5 tablespoons Butter (melted) Nonstick cooking spray (for greasing) For the Almond Cheesecake: 2 pounds softened Cream Cheese 1/4 teaspoon Salt 3 Eggs (room temperature) 1/2 cup Heavy Cream

1 1/4 cups Granulated Sugar 2 teaspoons Almond Extract 2/3 cup Plain Yogurt

For the Peaches n’ Cream Topping: 3 Peaches (cut into 1/2-inch thick wedges) 1 Lemon (zest and juice) 2 tablespoons Brown Sugar 2 tablespoons Butter pinch of Salt 1 cup Heavy Cream step 1 ingredients Nonstick cooking spray (for greasing) 2013 Peach Cook-Off 17

Peaches n’ Cream Cheesecake cont. 2 cups Almond Shortbread Cookie Crumbs 2 tablespoons Granulated Sugar 1/4 teaspoon Salt 5 tablespoons Butter (melted) For the Shortbread Crust: Preheat oven to 325 degrees F. Prepare a 9 inch spring form pan with cooking spray. In a medium bowl, stir together the crust ingredients until completely incorporated. Press evenly into the bottom of the prepared pan. Bake for 10 minutes. Remove from oven and allow to cool completely while preparing the filling. Once cooled, wrap the outside and bottom with two pieces of heavy duty aluminum foil. step 2 2 pounds softened Cream Cheese 1/4 teaspoon Salt 3 Eggs (room temperature)

1 1/4 cups Granulated Sugar 2 teaspoons Almond Extract

For the Almond Cheesecake: Beat together the cream cheese and sugar until fluffy, about 5 minutes. Add the salt and almond extract and continue beating. Beat in one egg at a time, making sure to incorporate fully between each addition. step 3 2/3 cup Plain Yogurt

1/2 cup Heavy Cream

Once the eggs are combined, beat in the yogurt and then heavy cream. Mix just until combined. Pour batter over the prepared crust. Smooth to form an even height and place inside a roasting pan. Transfer the pan to the preheated oven. Carefully pour warm water into the roasting pan until it reaches halfway up the sides of the spring form. step 4 Cook until just slightly jiggly in the center, about 75 minutes. Remove from oven and place spring form gently on a cooling rack. Cool to room temperature then move to the refrigerator for at least 2 hours. Serve each slice with peaches and whipped cream. step 5 3 Peaches (cut into 1/2-inch thick wedges) 1 Lemon (zest and juice) 2 tablespoons Brown Sugar 2 tablespoons Butter pinch of Salt 1 cup Heavy Cream For the Peaches n’ Cream Topping: Stir together the peaches, lemon, brown sugar, butter and salt in a saute pan. Cook over medium-low heat until peaches are softened and sugar has caramelized. Remove from heat and allow to cool slightly before serving over cheesecake. Whip the cream to very soft peaks just before plating.

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Peach-and-Toasted Pecan Ice Cream—Arla Sanders Our users rave about this salty-sweet ice cream recipe. Southern Living JULY 2010 Yield: Makes about 1 qt. Hands-on:32 Minutes Ingredients 3/4 cup sugar 2 tablespoons cornstarch 1/8 teaspoon table salt 2 cups milk 1 cup heavy whipping cream 1 egg yolk 1 1/2 teaspoons vanilla bean paste* 1 cup peeled and coarsely chopped peaches 2 tablespoons light corn syrup 1 1/2 tablespoons butter 1 cup coarsely chopped pecans 1/4 teaspoon kosher salt Preparation 1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat. 2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally. 3. Meanwhile, cook peaches and corn syrup in a small saucepan over medium heat, stirring often, 4 to 5 minutes. Coarsely mash, and let cool 30 minutes. Stir peach mixture into cooled cream mixture. 4. Place plastic wrap directly on cream mixture, and chill 8 to 24 hours. 5. Meanwhile, melt butter in a small skillet over medium heat; add pecans, and cook, stirring constantly, 8 to 9 minutes or until toasted and fragrant. Remove from heat, and sprinkle with 1/4 tsp. kosher salt. Cool completely (about 30 minutes). 6. Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric icecream maker, and freeze according to manufacturer’s instructions. (Instructions and time may vary.) Before transferring ice cream to an airtight container for further freezing, stir in pecan mixture. *Vanilla extract may be substituted. Peachsicles—Shawna Slater Ingredients 1-cup plain yogurt 1/4-teaspoon ground cinnamon    4 medium ripe peaches, peeled and pitted 1-ounce honey 2-tablespoon sugar 1/2-tablespoon lemon 1/2-teaspoon vanilla extract  1 medium ripe peach, halved, pitted, and peeled 2013 Peach Cook-Off 19

Peachsicles cont. Directions 1. Coarsely chop (1) one peach in food processor. Transfer to small bowl. In a food processor, blend the yogurt, cinnamon, peaches, honey, sugar, lemon, and vanilla extract. After it is smoothie consistency stir in the peach chunks. 2. Pour into Popsicle holders 3. Freeze till solid 2 - 4 hours 4. Enjoy! Quick Canned Peaches Pie—Kay Emerson Preheat oven to 400*F 3 cans (not large) slice peaches, drained very well and refrigerated for 2 or more hrs. 1/2 c. flour 2 tsp. cinnamon 1/4 c. sugar 1/4 c. (1/2 cube) butter Ready made pie crust for 2 pies. Line pie plate with a bottom crust.  In a bowl mix together peaches, flour, cinnamon, and sugar. Pour into pie pan.  Dot top with butter and cover with top pie crust.  Vent the crust and put in the oven for 40 - 45 minutes, or until top crust is browned and done.  Let set for 10 minutes and then serve with vanilla or peach ice cream on top. Peach-a-Berry Pie—Katie Lauritzen This recipe was submitted to by BARNBABE13 She says, “This is a great way to use up fresh peaches that are ripening too fast. The berries add a hint of tart to the sweet peaches. Easy to make and looks great.” Ingredients: 4 cups fresh peaches - peeled, pitted, and sliced 1 cup fresh raspberries 3/4 cup white sugar 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon 2 (9 inch) pie crusts 2 tablespoons butter, softened and cut into pieces 1 tablespoon coarse granulated sugar Directions: Preheat oven to 400 degrees F (200 degrees C). Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar. Bake 45 minutes in the preheated oven, until crust is golden brown. 2013 Peach Cook-Off 20

PEACH CHEESECAKE PIE—Heidi Stout 1 baked pie shell

1st Layer: 4 oz. Cream Cheese 1 cup Whipped Cream

1/4 C. Sugar

Whip Whipping Cream in a bowl with a little sugar and vanilla. In separate bowl, whip cream cheese and sugar together. Fold 1 cup whipped cream into cream cheese mixture. (There will be some whipped cream left over, use for topping on pie.)  

Fill the Pie with fresh, peeled, sliced peaches, then cover with 2nd layer.

2nd layer: 1/2 C. Sugar 1/2 C. Mashed Peaches

1/2 C. Water 1 1/2 Tblsp Cornstarch

Cook until thick and bubbly. Pour over Peach filled Pie. Place in refrigerator to chill for two hours. Add a spoonful of whipped cream to top of pie. Peach Custard Pie—Meagan Lee Crust: 1 1/2 cups flour 1/4 tsp salt 1/4 cup butter, diced 1 tsp cider vinegar

1 T buttermilk powder 1/4 tsp baking powder 1/4 cup shortening 3 to 5 tablespoons ice water

Wisk dry ingredients, reserving 2 T flour. Cut in shortening. Coat diced butter with reserved flour and cut into flour mixture. Using a fork mix in vinegar and water just until moistened. Refrigerate for at least 30 minutes. Roll out to fit pie pan. Custard: 1 cup sour cream 2 Eggs 3/4 cup Sugar (Reserve 2 T Sugar To Sprinkle On Top) 1/4 cup Flour 1 tsp Almond Extract 4 Peaches, peeled, pitted, and cut into 1/4-inch-thick slices Place peaches in crust, pour custard over top. Sprinkle remaining 2 T sugar. Bake at 425 degrees for 35-40 min. also tasty to sprinkle almonds on top before baking! Golden Peach Crunch—Deanne Peterson Preheat oven to 375°. 3 2/3 cups fresh sliced peaches* 1 ½ tablespoons cornstarch ¼ teaspoon cinnamon ¼ teaspoon nutmeg 1/8 teaspoon cloves 1 tablespoon lemon juice 2013 Peach Cook-Off 21

Golden Peach Crunch cont. *May use 2 large cans sliced peaches. Drain if using canned peaches. Mix peaches, cornstarch, cinnamon, nutmeg and cloves, along with the lemon juice. Turn into 8” baking dish. Combine: 1 cup quick oats (uncooked) 1/3 cup melted butter ½ cup packed brown sugar ¼ teaspoon salt Mix until crumbly. Sprinkle over peaches. Bake at 375° F. Serve hot with whipped cream, cool whip or vanilla ice cream as your family enjoys. Peachy Keen Chicken—Shawna Slater Ingredients 2 tablespoons of butter 2 boneless skinless chicken breast 1 1/2 peach peeled and diced 1 red bell pepper diced 6 tablespoons juice (I used mango orange juice) 2 pinches of salt 4 tablespoons fresh mint chopped Directions 1- In frying pan melt butter over medium heat till bubby. 2- Add chicken and cook until a light golden brown, 3-4 minutes per side. 3- Add red bell pepper, juice, peaches, and salt; stir until well mixed. 4- Reduce heat, cover and simmer for 5-9 minutes. 5- Sprinkle with fresh mint and serve. 6- Enjoy! Rosemary Peach Pork with Mustard Bacon—Kay Mildenhall Serves 5 Ingredients for Pork: 1 medium peach, peeled 1 TB Balsamic Vinegar 4-5 lbs of boneless pork sirloin 1 ½ tsp minced garlic 2 tsp salt 1/8 cup white wine 1 TB cornstarch Ingredients for Bacon: 5 strips of bacon 1 cup of brown sugar ½ c Water

2 TBs of lemon juice 1/4 cup sugar 2 tsp fresh rosemary leaves 1 tsp black pepper 2 tsp chives 2 tsp heavy cream ¼ cup water 3 TBs of yellow mustard 3 TB cornstarch

Take the peach and remove the pit before placing inside a blender. Mix until it turns to juice. Add to double boiler or sauté pan, and add lemon juice, balsamic vinegar, and the ¼ cup of sugar. Whisk until consistent and cook for 8 minutes on medium heat, or until it turns brown. Remove from heat and allow it to cool. 2013 Peach Cook-Off 22

Rosemary Peach Pork with Mustard Bacon cont. Separately, take your boneless pork sirloin and cut it into 5 filets. Take a bowl large enough to easily store the filets, and add the peach mixture to the bowl. Add rosemary, garlic, pepper, salt, chives, and white wine. Whisk until consistent, and place the filets in the mixture. Marinade for 4 hours. Take 5 strips of bacon, and rub 3 TBs of mustard into all 5 strips. Coat the bacon in brown sugar. (This will become a crust for the pork filets.) Preheat oven to 350 degrees Fahrenheit. Heat sauté pan when the pork has finished marinating, and add 2 TB butter. Remove filets from marinade. Sear the filets on both sides, and wrap the bacon around the edges. Place into a 9’x13’ greased pan. Glass or metal is acceptable. Once all filets are seared, wrapped with bacon, and placed in the greased pan, place the pan in the oven. Braise the pork for 35 minutes in the oven. You’ll see that there is leftover marinade. Place the marinade into the sauté pan, and bring to boil, reduce to simmer. Separately mix 3 TB of cornstarch in ½ cup water, and add to the sauce, mixing until consistent and thick. Best served with vegetables, peach chutney with naan, and cardamom peach pudding Peachy Pig Hero –Eliza Williams Thinly-sliced Ciabatta Bread Mustard Herb Butter Gouda Cheese 1 lb. smoked Bacon, cooked crisp and cut into very small pieces 4 medium, ripe Peaches, sliced and seasoned- leave the skin on Toast 8 slices of bread and spread with butter. Set aside. Slice 8-16 pieces of Gouda Cheese and place on toasted, buttered bread. Top bread cooked bacon. Don’t overload! There may just be extra bacon for snacking ;) Place bread in oven on broil just until the cheese melts and remove it immediately. Wash peaches, cut in half to remove pit and cut each half into two piecesyou should get four pieces from each peach. Dust each slice with sweet and spicy seasoning and place on pre-heated grill over medium heat until seared, turning once to sear the other side. Immediately place two slices on each piece of prepared bread and devour! Mustard Herb Butter 4 tbs. butter, softend ½ tsp. poppy seeds 1 tsp. fresh, chopped basil ½ tsp. fresh, chopped chives Sweet and Spicy Seasoning ¼ cup dark brown sugar

1 tbs. Dijon mustard ½ tsp. fresh, chopped sage ½ tsp. fresh, chopped rosemary

1 tsp. chili powder

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Peachy Pig Hero cont. ½ tsp. lemon pepper Peach Chutney—Kay Mildenhall Chutney is a condiment from India used to add spice to dishes. This often accompanies curries, naan bread, and/or rice. Serves 2 enthusiastic lovers of spicy condiments, serves 50 people that prefer non-spicy food. Makes 1 cup. Chutney Ingredients: 2 TB butter 1 star anise 2 cardamom pods, green shell removed ¼ onion, minced 1 medium tomato, mashed 1 tsp. garlic 1 Indian pepper (or 4 TB chili powder, adjust to taste.) 1 tsp. salt 1 tsp. pepper 2 tsp. McCormick curry powder 1 medium peach, peeled 2 TBs of lemon juice 1 TB Balsamic Vinegar ¼ cup sugar ¼ cup plain yogurt Fry the following in a sauté pan at medium heat: star anise, cardamom pods, minced onion, mashed tomato, garlic, and Indian pepper. If using chili powder instead of Indian pepper, place in dish later. Be careful to not let the spices burn! The onion will be a light tan color when the mix is done. After frying the spices, blend in a spice grinder (or quick blender) until the mix is powdery, or pound by hand with mortar and pestle. Take the peach and remove the pit before placing inside a blender. Mix until it turns to juice. Add to double boiler or sauté pan, and add lemon juice, balsamic vinegar, and the ¼ cup of sugar. Whisk until consistent and cook for 8 minutes on medium heat, or until it turns brown. Add spice mix to the peach reduction, and cook for 10 minutes on medium heat. If using chili powder, add now. Add salt, pepper, curry powder, and yogurt. Cook for an additional 5 minutes. Adjust salt, pepper, and chili pepper for taste, and serve in small dipping bowls. Peach BBQ Sauce—Meagan Lee 1 tsp canola oil 2 jalapeños, seeded 1/3 cup balsamic vinegar 2 tsp Dijon mustard 1 tsp liquid smoke

1 small sweet onion 2 ripe peaches 1/4 cup honey 1 T brown sugar, packed 1/2 tsp ground black pepper

Blend all ingredients in food processor or baby bullet. Put in sauce pan and bring to boil and boil until thickened (about 15 min.)....tastes yummy on a pulled pork

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Peaches ‘N’ Fluff Salad—Amanda Horsley 1 32oz container of vanilla yogurt 2 8oz containers of whipped cream or 1 Large 1 box of cheesecake pudding mix Fresh or frozen peaches about 1 1/2-2 cups Mix yogurt, whipped cream, and pudding mix.Then fold in peaches and refrigerate. If using frozen peaches, allow about 1 hour of refrigeration time, or slightly defrost the peaches before adding them to the salad. Enjoy! Spicy Peach Vinaigrette—Deanne Peterson 2 small fresh peaches, pitted and peeled, approximately 2/3 cup ¼ cup apple cider vinegar or unseasoned rice vinegar ¼ cup canola oil ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1/8 teaspoon ground cloves pinch of salt Place all ingredients in blender and blend well. Refrigerate over spinach or salad below. Ladies Special Luncheon Salad Baby spinach leaves assorted baby lettuce leaves Coarsely chopped pecans feta cheese or blue cheese Golden raisins or dry cranberries or mixed dry berries or dark raisins. May use dehydrated peaches (Your choice of fruit.) I use starred items. Serve with Spicy Peach Vinaigrette. Serve salad with Peach Pecan Muffins for a lovely ladies luncheon. 2012 Winner Yummy Peach Dessert­—DeAnn Wiley 2 cups water 1 cup sugar 2 tablespoons cornstarch 1 large package orange Jell-O 4 cups sliced peaches 2 packages graham crackers 3⁄4 cube butter 2 tablespoons sugar 12 oz cool whip 8 oz cream cheese Mix together water, sugar, cornstarch and boil. Add Jell-O, cool, then add peaches. While it is cooling, crush graham crackers and mix with butter and sugar. Put half in 9 x 13-inch pan. Mix cool whip and cream cheese and pour over graham crackers. Pour cooled Jell-O mixture over cool whip. Top with remaining graham cracker mixture and refrigerate.

2013 Peach Cook-Off 25

2013 Peach Days Cook-Off Cookbook