We began our Peach Festival Recipe Contest more than 20 years ago, and it has certainly changed! Here’s just a sampling of past winners and their entries.

Grand Prize – 2000 Special Peach Pie – Michelle Plumb

Crust:
1 ¾ cups flour
1 tsp cinnamon
½ cup plus 1 tbl butter
¼ cup sugar
½ tsp salt
¼ cup water
Combine flour, sugar, cinnamon and salt in bowl. Cut in butter until
mixture resembles course meal. Add water and toss gently with fork until
evenly moistened. Roll a circle slightly larger than a deep 10 pie
plate. Ease pastry into pan.
Filling:
8 medium peaches, peeled, sliced
1 cup sugar
1 egg
1 2/3 cups sour cream
1/3 cup flour
2 tbls vanilla
Preheat oven to 450 degrees. Lightly beat egg then mix in vanilla and
sour cream. Blend in sugar, flour and pinch of salt, then fold in sliced
peaches. Spoon into crust and bake 10 minutes. Reduce oven temperature
to 350 degrees and continue baking until filling is slightly puffed and
golden brown, app. 40 minutes.
Topping:
1 cup chopped walnuts
1/3 cup firmly packed brown sugar
1 tbl cinnamon
½ cup butter at room temperature
½ cup flour
1/3 cup sugar
Pinch of salt
While pie is baking in oven, in a mixing bowl combine walnuts, flour,
sugars, cinnamon and salt; mix well. Blend in butter until mixture is
crumbly, spoon over pie after cooked and bake an additional 15 minutes.

First Place – 2000 Peach Pie – Viola Ward

Crust:
1 ½ cups flour
Sprinkle of salt
1/3 cup water
2 tsp sugar
¾ cup shortening
Combine flour, sugar and salt, mix well. Cut in shortening and sprinkle
in water to moisten dough. Take half of the dough and roll between two
sheets of wax paper. Remove on sheet of wax paper and place dough into
pan, disposing of second sheet of wax paper. Roll out other half of
dough in similar manner then place aside for top of pie.
Filling:
4 cups peaches, peeled, sliced
1 cup sugar
¼ tsp cinnamon
2 tbls lemon juice
¼ tsp nutmeg
3 tbls flour
Gently blend peaches and lemon juice in mixing bowl and set aside. In a
small mixing bowl, combine sugar, flour, nutmeg and cinnamon. Pour dry
mixture onto peaches and gently toss together.
Assembly:
Add filling to pie crust. Place second sheet of dough on top, crimping
edges with a fork dipped in flour. Cut 1-inch wide strips of aluminum
foil and place around edge of pie to keep crust edges from burning. Bake
at 375 degrees for approximately one hour, until top of pie is golden
brown.

First Place – 2000 Peach Syrup for Pancakes or Ice Cream – Monica Cook

10 cups finely chopped peaches (app. 9 pounds)
1 tbls granted lemon peel
4 tbls lemon juice
1 boxpectin
6 cups sugar
Place peaches in large pot, then add lemon juice and lemon peel, set
aside. In bowl, mix 14 cup sugar with pectin. Add pectin mixture to
peaches and mix well. Bring to full boil on medium heat. Add rest of
sugar and bring back to boil. Boil for one minute. Pour peach mixture
into hot sterilized canning jars. Water bath according to USDA
instructions.

Peach Cinnamon Rolls – Karla Morrill

Dough:
1 can evaporated milk (12 oz)
½ cup hot water
1 stick butter
8-10 cups flour
2 pkgs dry yeast
2/3 cup sugar
2 tsps salt
2 eggs
Scald milk, dissolve yeast in water. Add sugar, butter and salt to milk,
let cool to room temperature. Stir yeast in milk, add eggs, mix well.
Slowly stir in flour until dough is thick enough to knead. After
kneading on floured surface, place in large, greased bowl. Cover, set
aside until risen to approximately double in size.
Filling:
3 sticks butter
1½ cups brown sugar
¼ cup cold water
3 cups sugar
2 tbls cinnamon
8-10 cups peeled, drained, diced peaches (reserve juice)
In mixing bowl, whip butter. Add sugars and cinnamon, mix well. Stir in
enough water to make mixture of spreading consistency.
Glaze:
2 cups powdered sugar
Liquid from drained, diced peaches or 2 mashed peaches
Mix above ingredients to glaze consistency and set aside.
Assembly:
Preheat oven 350 degrees. Roll out dough onto floured surface to ½ inch
thick rectangle. Spread on cinnamon butter mixture. Place drained, diced
peaches on top of cinnamon butter mixture. Carefully roll dough,
starting at long side of rectangle, keeping toppings inside of each
turn. After rolling up, pinch open end to seal. Cut into rolls 1 inch
thick and place in pan sprayed with cooking spray. Bake 20-25 minutes or
until golden brown. Drip glaze across slightly-cooled rolls.

Grand Prize – 1999 Peach Chiffon with Caramel – Sunshine Hetzel

½ cup sugar
1 cup heavy cream
1 cup pureed peaches
3 medium to large diced peaches
2-8 oz. pkg Kraft Cool Whip
½ tsp cinnamon
Nutmeg
Cinnamon sticks
Fresh mint leaves
10-12 large peaches
Hollow out large peaches. Cut peach centers into small pieces, set
aside. Heat sugar in medium saucepan without stirring until dark amber
in color. Very slowly add heavy cream, whisking constantly. Bring to a
boil, stirring constantly and cook, continuing to stir, until sugar is
dissolved. Pour into a heat-resistant bowl and refrigerate until cold.
Fold pureed peaches and cinnamon into cooled caramel cream and blend
well. Fold Kraft Cool Whip into this mixture. Gently fold in cut-up peaches.
Spoon mixture into hollow peaches. Garnish with cinnamon sticks and
fresh mint (mixture can be served in dessert dishes or in a 9-inch baked
pie shell or graham cracker crust).

First Place – 1999 Peach Raspberry Pie with Pecan Crust – Sunshine Hetzel

Crust:
1 cup finely chopped pecans
2 ¾ cups flour
1 tsp salt
½ tsp nutmeg
1 ½ cup shortening
1 tsp vinegar
1 egg
½ cup milk
Filling:
6 generous cups sliced peaches
1-10 oz pkg frozen raspberries, thawed & drained
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla extract
½ cup flour
2/3 cup sugar
Combine dry ingredients for crust. Cut in shortening. Add remaining
ingredients for dough, mix and form into ball. Chill for ½-1 hour.
Meanwhile, preheat oven to 350 degrees. Mix filling; lightly toss
peaches and raspberries with vanilla. Next, add remaining filling
ingredients. Set aside and roll out dough for two crusts to fit a
10-inch deep pie pan. Form bottom crust in pan, add filling and place
top crust over all. Crimp or flute edges. Make a few small slits in top
crust. Cover edges with foil, bake for 40-50 minutes or until crust is
done and filling is bubbling. Remove foil from crust edge during the
last 15-20 minutes of baking.

First Place – 1999 Spiced Peach Mousse – Deanna Gerber

4 cups chopped peaches
1 ¾ cups confectioners sugar
2 cups heavy cream
pinch salt
1 tsp vanilla
½ tsp apple pie spices
Peel and chop peaches, add sugar. Place in refrigerator for 1 hour.
Drain peaches and mash. Drain again and reserve juice. In chilled bowl,
combine whipping cream, vanilla, salt and spice. Add juice from peaches
and whip until creamy. Fold in mashed peaches and pour in to mold or
parfait glasses. Freeze until firm.

First Place – 1999 Just Peachy Chicken Salad – Edie Johnson

1/3 cup fat-free sour cream
½ cup fat-free peach yogurt
½ tsp salt
¼ tsp pepper
1/8 tsp marjoram
2 ½ cups cubed cooked chicken breast
1 cup red seedless grapes
1 cup frozen (thawed) tiny peas
2 large peaches, peeled and chopped
½ cup pecans
In large bowl, combine first 5 ingredients, mix well. Add chicken,
tossing to coat. Stir in grapes, peas, peaches and pecans. Chill. Serve
in lettuce-lined bowl if desired.

First Place – 1998 Poached Raspberry Filled Peaches – Patrick Casey

12 medium peaches
18 oz fresh or frozen raspberries, unsweetened
12 packages sugar substitute
Blanch peaches, cut in half, remove peel and pit. Place in 8×8 pan, fill
peaches with raspberries, sprinkle with 10 packages of the sweetener and
place in oven. Bake at 375 degrees for 25 minutes.
Meanwhile, take remaining raspberries and mix in blender with two
packages of sweetener. After removing peaches from oven, spoon raspberry
sauce over them and bake again at 375 for 15 minutes.

First Place – 1998 Peach Butter – Elaine Rydizer

5 pounds peaches
¼ cup lemon juice
11 ½ oz can peach nectar
4 cups white sugar
1 cup brown sugar
1 tbls cinnamon
1 tsp nutmeg
1 tsp vanilla
Peel and puree peaches. Combine all ingredients. Cook for 30 minutes
until thick, stirring often. Keep boiling, but not extremely hot. Put in
jelly jars and seal with wax.

First Place – 1998 Palisade Peach Perfection – Cindy Webb

1 recipe Vanilla-Peach Pastry Cream
1 recipe Raspberry-Peach Sauce
1 recipe Meringue Crust
Meringue Crust:
4 egg whites
1 tsp vanilla
½ tsp Kraft Cream of Tartar
¾ cup sugar
Line 2 or 3 baking sheets with brown paper, draw three 7-inch circles
and grease lightly. In mixing bowl, beat egg whites, vanilla and cream
of Tartar at medium speed to soft peaks. Gradually add sugar, beating to
stiff peaks. Spoon 1/3 Meringue into a star-tipped pastry bag. Pie in a
lattice design on one of the circles. Spread the remaining circles with
equal amounts of Meringue. Bake at 300 degrees for 45 minutes. Turn oven
off, let Meringues dry in oven for 3 hours or overnight. Do not open
oven door during drying time.

Vanilla-Peach Pastry Cream

1 envelope unflavored gelatin
½ cup sugar
2 tbls flour
4 egg yolks
1 tsp vanilla
1 cup fresh peaches (peeled & diced)
1 ½ cups Kraft Cool Whip
In large saucepan, mix well gelatin, sugar and flour. In separate bowl,
whisk egg yolks with milk. Return to gelatin mixture and cook over
medium-low heat, stirring constantly until mixture is very thick and
coats a spoon well (approximately 10 minutes). Remove from heat; stir in
vanilla. Cover and refrigerate until cold but not set. Fold in peaches
and Kraft Cool Whip gently. To assemble torte, first place one Meringue
(remove all Meringues from brown paper just before creating the layers)
on serving plate, then spread ½ peach mixture on top. Place second
Meringue on this and spread remaining peach mixture on it. Top with
lattice meringue. Cover loosely and refrigerate 6 hours or overnight.
Before serving, drizzle with Raspberry-Peach Sauce.

Raspberry-Peach Sauce

1 package frozen Raspberries (10 oz)
1/3 cup sugar
1/3 cup diced fresh peaches
1 tbls cornstarch
Cook until bubbly, reduce heat and simmer 2-3 minutes. Press through
fine sieve. Cover sauce and chill before topping Meringue layers.

First Place – 1998 Peach Cheesecake – Linda Quarles

Make topping first and set aside
to cool completely. No baking required
Topping:
6-7 ripe peaches, peeled and sliced
1 cup sugar
1 tbls lemon juice
¼ cup margarine
3 tbls flour
Cook all ingredients until peaches are tender. Set aside to cool.
Graham Cracker Crust:
2 packages Graham Crackers, crushed
½ cup sugar
1 stick margarine
Mix together until moist and press into bottom of 13 x 9 x 2
pan.
Filling:
½ of a 3 oz package peach-flavored gelatin
¾ cup boiling water
Mix and set aside.
1 large package vanilla instant pudding
2 8-oz packages cream cheese
1 can Eagle Brand sweetened condensed milk
3 tbls Lemon Juice
1 8-oz container Kraft Cool Whip
Cream together everything (including gelatin mixture) all but the Kraft
Cool Whip until smooth. Fold in Kraft Cool Whip and mix well. Pour onto graham
cracker crust. Top with cooled peach topping. Refrigerate two hours
before serving.

Grand Prize Winner – 1997 Simple Peach Sorbet – Kat McKay

3 or 4 peaches
¾ cup sugar
1 tsp lemon juice
Peel, pit and puree fresh peaches, enough to make two cups of puree. Add
sugar and lemon juice, freeze in sealed container, partly thaw prior to
serving. Process in food processor until consistency of slush. Serve and
garnish as desired.

First Place – 1997 Peach Cobbler – Linda Quarles

6-8 fresh peaches, sliced
1½ cups sugar
1 stick margarine or butter
½ cup water
2 tbls corn starch
1 cup flour
1/3 cup shortening
¼ cup sugar
½ tsp salt
3 tbls evaporated milk
Peel and slice peaches, layer in baking dish. Mix water and corn starch
together, pour over peaches, but margarine in slices and put on top of
peaches. Spread sugar over top. Mix flour, shortening, sugar and salt
and add milk. Roll out and cut in two strips. Place strips onto peach
mixture. Top with ¼ cup sugar and pats of margarine. Sprinkle wit
cinnamon, bake at 350 degrees until crust is golden brown, about 25-30
minutes.

First Place – 1997 Berried Treasure Desert – Julie Coleman

Crust:
2 cups crushed pretzels, not too fine
¾ cups melted butter
3 tbls sugar
Mix and spread evenly in bottom of 9×13 pan, bake at 400 degrees for 8
minutes. Cool.
Filling:
1-8 oz package cream cheese, softened
1 cup sugar
¼ cup shortening
1-8 oz carton of Kraft Cool Whip, thawed
Cream the cream cheese with sugar. Beat in the Kraft Cool Whip. Reserve a
small amount of this mixture for garnish later. Spread over the cooled
pretzel crust. Chill.
Topping:
1-3 oz package peach Jell-O gelatin mix
1-3 oz package peach-passion fruit Jell-O gelatin mix
2 cups boiling water
4 cups peeled and sliced fresh Colorado peaches
1 cup fresh red raspberries
Dissolve Jell-O in boiling water and set in refrigerator to cool for
about 10 minutes. Meanwhile, spread the sliced peaches evenly over the
chilled creamy filling and place the raspberries evenly in and around
the peach slices. Pour the cooled Jell-O mixture over the fruit. Chill
until set.

Grand Prize Winner – 1996 Palisade Peachy Pie – Veta Gumber

1½ sticks melted butter
1½ cups flour
1 tbls powdered sugar
¼ cup chopped pecans
4 oz Philadelphia Cream Cheese
1½ cups heavy cream
¾ tsp vanilla
½ cup powdered sugar
1 cup peaches, peeled and chopped
Mix butter, flour, powdered sugar and pecans together. Pack mixture into
two pie pans. Bake for 25 minutes at 350 degrees. Mix cream cheese,
heavy cream, vanilla and powdered sugar with mixer, stir in peaches,
spread into cool pie crusts. Chill until firm. Decorate with additional
sliced peaches.

Grand Prize – 1995 Deanna’s Dream Peach Puffs – Deanna Gerber

Cream Puffs:
1 cup water
¾ cup butter
1 cup flour
4 eggs
In a sauce pan, heat water and butter to boil; with a wooden spoon, add
flour all at once. Over low heat, stir until mixture leaves sides of
pan. Remove from heat, add eggs and beat until mixture is smooth. Drop
by teaspoons onto cookie sheet to make 10 mounds. Bake at 400 degrees
until brown, 40-45 minutes. Allow to cool before filling.
Custard Filling:
½ cup sugar
1/3 tsp salt
2 tbls corn starch
¾ tbls flour
Mix ingredients together, add 2 ¼ cups milk. Cook over moderate heat,
stirring frequently until mixture thickens and boils, remove from heat.
Beat two egg yolks in bowl, gradually add to mixture with medal whip.
Remove to heat and boil 1 minute. Blend in 1 tsp vanilla, cool mixture,
cut off tops of puffs, arrange fresh peach slices inside shells. Spoon
cooled mixture into puffs. Garnish with fresh peach slices and powdered
sugar.

Grand Prize Winner – 1994 Peach Napoleon – Tim Buchser/Bonnie Hansen

1 package puff pastry dough, thawed 20 minutes
3-4 sliced peaches
Custard:
4 egg yolks
2 cups milk
½ cup sugar
¾ cup flour
1 tsp vanilla
1 cup whipped cream
¼ cup finely sieved peach jam
Icing:
2 cups powdered sugar
2 tbls soft butter
¼ tsp salt
1 tsp vanilla
1 tbls heavy cream
Roll, thawed dough into 1/8 inch-thick sheets. Cut in four even 6×12
sheets. Place on cookie sheet, prick with fork and bake in 400 degree
oven for 12 minutes. Cool.
In double boiler, combine flour and sugar, gradually add milk, egg yolks
and vanilla, stirring until smooth. Cook is double boiler until mixture
comes to boil and thickens. Cool completely, add jam, mix ½ custard
with 1 cup whipped cream. Combine all icing ingredients and mix well.
Spread a layer of puff pastry, then custard, whipped cream mixture and
peaches. Repeat layers, topping finally with icing. Optional: drizzle
melted chocolate on top.

First Prize Winner – 1994 Peach and Rhubarb Pie – Edna Wanzer

Pastry for two-crust pie
2 cups sliced peaches
2 cups rhubarb, cut in ¾ chunks
1 cup sugar plus two tbls
1/3 cup flour
1/8 tsp cinnamon
Dash of mace
2 tbls butter
Mix one cup sugar, flour, salt, cinnamon and mace in small bowl. Add to
fruit, mix lightly and let set 20 minutes. Pour into pie crust, dot with
butter, cover with top crust, which has slits cut into it, seal and
flute edges. Sprinkle with sugar, bake at 400 degrees for 50 minutes.

First Place – 1994 Pretty Peaches Caramel Cake – Edie Johnson

1 package Caramel cake mix – Bake mix according to directions in
4-8 round pans. Cool completely
Filling:
2 tbls orange juice
1 tbls lemon juice
1-10 ½ oz bag mini marshmallows
½ cup chopped pecans
1½ cups crushed fresh peeled peaches
2 cups Kraft Cool Whip
1 cup fresh peaches – peeled & sliced
Pour juices in a 2 quart sauce pan. Bring to a boil. Remove from head
and add marshmallows. Turn heat very low and stir constantly until
marshmallows are melted and smooth. Remove from heat and cool about 15
minutes. Stir in the crushed peaches and half of the pecans. Fold in the
Kraft Cool Whip.
Top a layer of cake with ¼ of the cream mixture, ¼ cup sliced peaches
and a few pecans. Repeat until all ingredients are used. Chill well.

Grand Prize – 1993 Crumb-Topped Sour Cream Peach Pie – Patricia Allen

Filling:
3 cups fresh peaches
2 tbls flour
2 eggs
1/8 tsp salt
¾ cup sugar
1 cup sour cream
½ tsp vanilla
Crumb Topping:
1/3 cup sugar
1 tsp cinnamon
1/3 cup flour
1/4 cup butter
½ cup finely chopped pecans
9-Inch Pastry:
1 ½ cups flour
½ tsp salt
½ cup lard
4-5 tsps cold water
Pastry: Cut lard into flour. Add remaining dry ingredients slowly, add
cold water. Work and form into pie shell. Place peaches in shell, mix
sugar, flour, sour cream, eggs, vanilla and salt together. Pour over
peaches, bake at 450 degrees for 15 minutes. Reduce heat to 350 and bake
30 minutes longer. Mix topping and sprinkle over top of pie. Bake 20
minutes at 325.

First Place – 1993 Peach Melba Dumpling – Mary McElvain

1 ½ cups fresh sliced peaches (peeled & lightly sugared)
¼ cup fresh raspberries
¼ pound butter
¾ cup sugar
¾ cup flour
¾ cup milk
2 tsps baking powder
dash of salt
dash of cinnamon
Prepare peaches, set aside. In 1 ½ quart greased casserole, melt butter
until bubbly (350 degrees). In the meantime, prepare batter; mix
together flour, sugar, salt, cinnamon, baking powder and milk. Pour
batter on top of melted butter – DO NOT STIR. Carefully spoon peaches
and raspberries into batter, being careful not to stir. Bake at 350
degrees for 45-50 minutes, or until golden brown. Serve warm with ice
cream or whipped cream.

Grand Prize Winner – 1992 Peach Pie – Loretta Sickler

Crust:
2 cups flour
¼ tsp salt
2/3 cups Crisco, butter flavor
¼ cup ice water
Blend flour, salt and shortening with pastry cutter. Add ice water to
make dough. Roll out and put in pie pan.
Filling:
4 cups diced, ripe peaches
¾ cups sugar
¼ cup Mrs. Wages Clear Gel
½ tsp cinnamon
Mix together and pour in shell. Add a few teaspoons of butter, add top
crust, flute edges, brush top with cream, sprinkle with sugar. Bake 1
hour in 400 degree oven. Serve warm with ice cream.

First Prize – 1992 Peach Pecan Brunch Crescents – Marianne Bush

Bread:
6 ½ cups flour
1 package active dry yeast
6 tbls sugar
3 tbls vegetable oil
2 cups lukewarm water
1 egg, well beaten
1 tsp salt
Filling:
2 cups brown sugar
2 tbls cinnamon
11/3 cups chopped pecans
1 cup butter
2 tbls butter
2 tbls corn starch
¼ cup water
3 cups peaches, peeled and sliced
Icing:
1½ cups powdered sugar
¼ tsp almond extract
¼ cup butter
Bread dough: In large mixing bowl, combine water and yeast, allow to
stand five minutes. Add sugar and stir gently, add oil, egg and salt,
mix together. Gradually add flour until dough forms ball, it will take
about 5 cups of flour to reach this point. Pour ½ cup remaining flour
on counter or work area and pour dough onto floured work area. Gently
knead dough, working in remaining cup of flour. When dough is smooth and
elastic, place in large bowl and cover with damp cloth. Allow
approximately 3 hours to rise.
Icing: Place all ingredient in bowl and blend together.
Filling: Put 2 tbls butter in sauce pan on medium heat. Add sliced
peaches and sauté until clear. Add 2 tbls corn starch, mixed into ¼
cup water for thickening. Stir. Remove from heat and allow to cool.
Grease two large cookie sheets and set aside. When dough has risen to
three times original size, it will be ready to use. Pour dough onto work
area and split into two equal parts, set one aside. With rolling pin,
roll dough to ¼ inch thick and oval shape. Spread ½ cup butter on
dough, sprinkle half the brown sugar, cinnamon and pecans evenly across
dough. Beginning at either side, roll dough as if rolling for cinnamon
rolls, roll dough half-way across, take cooled peach filling and pour
evenly along remaining unrolled dough, lift remaining dough up around
roll and pinch to close. Place on cookie sheet in shape of crescent.
Repeat with remaining dough and filling. Allow crescents to rise until
double in size. Preheat oven to 400 degrees. When crescents have risen,
bake 15 minutes, then cool, top with icing and chopped pecans.

First Place – 1992 Peaches & Cream Pie Tart – Loretta Sickler

9 soft coconut macaroon cookies
1 cup ground pecans
3 tbls margarine or butter, melted
1 cup Kraft Cool Whip or ½ cup whipping cream
1 8-oz package cream cheese, softened
2 tsps dark rum or apricot brandy
1/3 cup powdered sugar
¼ tsp almond extract
2-4 medium peaches (peeled, thinly sliced)
2 tsps honey
1 tsp vanilla
2 tbls lemon juice
½ cup fresh raspberries
¼ cup apricot preserves
Crush:
Crumble 2 cups macaroons in a large bowl. Stir together crumbs, pecans
and margarine or butter. Press mixture onto bottom of an 11 tart pan
with a removable bottom. Bake in a 350 degree oven until golden; allow
15-18 minutes. Cool on wire rack.
Filling: If using whipping cream, chill a medium mixing bowl and batters
of an electric mixer. Beat whipping cream until soft peaks form; set
aside. Beat cream cheese and sugar until fluffy. Add rum or brandy,
vanilla and almond extract. Beat until smooth. Gently fold in whipped
cream or Kraft Cool Whip; turn mixture into cooled crust; spread evenly. Cover
and chill for 2-4 hours. Before serving, toss peach slices with lemon
juice. Arrange peaches and raspberries over filling.
Glaze:
In a small saucepan, combine preserves and honey; heat and stir just
until melted. Snip any large pieces of fruit in the glaze; strain if
desired. Carefully brush or spoon the glaze over the fruit. Gently
remove sides of tart pan and transfer to serving platter. Cut in wedges
to serve. Makes 10-12 servings.

Grand Prize – 1990 Perfect Peaches n’ Cream Pie – Marian Simonson

Arrange 14 fresh peach slices, in
pinwheel fashion, on 9-inch pie pastry. Set 2 more slice in center.
Combine and pour over arranged peaches:
½ cup sugar
¼ cup flour
¾ tsp cinnamon
¾ cup heavy whipping cream
¾ cup Kraft Cool Whip
Bake at 350 degrees for 30 minutes.
Topping for cooled pie: Mix 1 tsp cinnamon into ½ cup Kraft Cool Whip.

Grand Prize – 1990 Peachy Cheese Cake – Carol Lloyd

4 cups rice cereal, crushed to 1 cup4
cups rice cereal, crushed to 1 cup
¼ cup firmly packed brown sugar
1/3 cup butter, melted
2 8-oz packages softened cream cheese
¼ cup milk
1½ cups mashed peaches
¼ cup peach schnapps
2 cups sour cream
2-5 ¼ oz packages instant vanilla pudding
Kraft Cool Whip
Fresh, sliced peaches
Pre-heat oven to 300 degrees, grease a 9 springform pan.
Combine crushed cereal, sugar and butter, mix thoroughly. Press into
bottom of pan. Bake 10 minutes. Cool.
Beat cheese until creamy at medium speed with electric mixer, gradually
add milk, peaches, schnapps, sour cream, pudding. Pour into pan. Chill
until set. Remove pan, place spoonfuls of Kraft Cool Whip around top. Place a
fresh peach slice in each peak of Kraft Cool Whip.

First Place – 1990 Peach Bread – Thelma Odneal

1 ½ cups sugar
½ cup shortening
2 eggs
2 ¼ cups peach puree
2 cups flour
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
½ tsp nutmeg
1 tsp vanilla
1 cup pecans or walnuts
Cream sugar and shortening. Add eggs, mix thoroughly. Add peach puree
and dry ingredients, mix well. Add vanilla and nuts. Pour in greased and
floured pans. Bake at 325 degrees for 55 minutes to 1 hour. Cool before
removing from pans.

First Place – 1990 Peach Candy – Sally Jamison

2 tbls softened margarine
¼ tsp almond extract
½ cup honey
2/3 cup powdered milk
1 tbl water
30 oz dried peaches
½ tsp vanilla extract
1 cup coconut
Run peaches through fine blade with a food grinder. Mix butter, honey,
water, almond and vanilla extracts, powdered milk and peaches in large
bowl. Stir well. Add coconut and mix with your hands. Shape into balls
or shape any way you like. Put butter on hands if necessary. Chill,
covered, in refrigerator. Makes 2 ½ dozen.

First Place – 1990 Peach Jam – Sarah Miller

3 pounds peaches (7-9 peaches). Cut peaches into chunks, do not peel.
Leave pits in. Put in large pan, stir in one package Sure-Jell, add ½
cup white vinegar diluted with 1 tbls water. Bring to boil. Add 3 cups
sugar, bring to full rolling boil for one minute. Fill hot, sterilized
jars, can one or two pits in each jar. Seal.

First Place – 1990 Peachini Cake – Edith M. Johnson

2 eggs
½ cup oil
1 cup brown sugar
Beat above three ingredients until very fluffy.
Add 1 tsp vanilla, 1 tsp pumpkin pie spice, ½ tsp baking soda, ½ tsp
salt, 1/8 tsp baking powder, ¼ cup quick oats, 1 ½ cups flour, ¼ cup
pecans (finely chopped), 1 cup grated zucchini, 1 cup fresh chopped
peaches. Mix well, pour into greased layer or loaf pans. Bake at 350
degrees for 40 minutes.

Grand Prize – 1988 Peach Ribbon Pie – Erma Loucks

One 3-oz peach-flavored Jell-O gelatin
¼ cup granulated sugar
1½ cups boiling water
2 cups sliced fresh peaches
1 tbls lemon juice
1 3-oz package Philadelphia Cream Cheese, softened
1 tsp vanilla
½ cup confectioner’s sugar
dash of salt
8 ounce tub Kraft Cool Whip
1 9 baked pastry shell, cooled
Peach Layers: Dissolve gelatin and granulated sugar in boiling water.
Chill until partly set, sprinkle lemon juice over sliced peaches.
White Layer: Meanwhile, blend cream cheese, confectioner’s sugar and
vanilla. Fold in small amount of whipped topping, then fold in
remainder. Spread half of mixture on bottom of pastry shell. Arrange
half of peaches on top of this layer, cover with half of partly-set
gelatin. Repeat layers, chill until set.
Pastry:
1 cup flour
½ cup shortening
½ tsp salt
3 tbls cold water
Mix flour and salt together. Cut in shortening with a pastry blender or
fork until pieces are size of small peas. Sprinkle water over mixture
and blend until all is moistened. Form ball and let stand several
minutes. Roll pastry to fit 9-inch pie plate. Poke holes in pastry with
fork. Bake in 400-degree oven for 15 minutes or until slightly brown.

First Prize – 1988 Peach Pizza – Nash Hanna

Dough:
1 package active dry yeast
¼ cup warm water (110 degrees)
1/3 cup margarine or butter, room temperature
¼ tsp salt
¼ cup sugar
11/3 cups flour
Dissolve yeast in warm water, let foam 5 minutes. Add butter, salt,
sugar and about half of the flour, mix, adding rest of flour until
blended. Knead 5 minutes.
Filling:
6 oz Philadelphia Cream Cheese
1/3 cup cottage cheese
1/3 cup powdered sugar
¼ tsp almond extract
¼ cup almonds
1/8 tsp nutmeg
Mix with mixer until blended.
Form dough into round circle, place on greased pizza pan. Spread cheese
mixture on dough, bake at 350 degree 15-20 minutes until brown.
Fruit:
8 peaches, pitted, peeled and sliced
1 tbls lemon juice
Combine into mixing bowl, cover.
Sauce:
1 cup peaches, peeled, pitted and sliced
1 cup water
1 tbls lemon juice
2 ½ tbls corn starch
¼ tsp salt
¾ cup sugar
Smash peaches with potato masher in sauce pan, add water, lemon juice,
cornstarch, salt and sugar. Cover over low heat 10-15 minutes, cool 5
minutes, arrange fruit mixture on pizza. Pour sauce over peaches.
Refrigerate two hours. Decorate and serve.