2016 Peach Recipe Contest Winners

                                                                                                            2019 Peach Recipe Winners 

Grand Prize Winner 2016

Susan Barstow – New Castle

Peach Pie!

Double pie crust: Susan suggests using a pie crust recipe calling for both butter and vegetable shortening, the combination makes a delicious/flaky crust. I googled and found many! You’ll find them in your cookbooks as well.

Filling: //www.tasteofhome.com/recipes/peach-pie

Note on Susan: She grew up in Palisade, taught school in Parachute and Rifle for 25 years, then taught in the Alaskan Bush Country and Kuwait! After spending some time in New Castle, she’s in the process of moving back home to Palisade. Her sister from Strawn, Texas, comes up to enter the contest with her and has won a third place this year! Her other sister in Palisade hasn’t placed yet, but she hasn’t given up trying!

Peach Fest Recipe 2019

Dave Kassera 

Peach Fest 2019

Spicy Peach Pork Tenderloin

Prep Time: 15 Minutes Cook Time: 30 Minutes Ready In: 55 Minutes

Servings: 4

“Impress your guests with this quick and easy pork tenderloin 


1/3 cup honey
1/3 cup olive oil
1 lime, juiced, or more to taste
1 canned chipotle pepper in adobo sauce, finely chopped (optional)
3 tablespoons adobo sauce from chipotle peppers
1 clove garlic, minced
1 pork tenderloin
1 fresh peach, pitted and thinly sliced


1.Preheat oven to 400 degrees F (200 degrees C).

2.Mix honey, olive oil, lime juice, chipotle pepper, 3 tablespoons adobo sauce, and garlic together in a bowl.

3.Place tenderloin in a baking dish; top with peach slices. Pour honey sauce over tenderloin. Cover with a lid or aluminum foil.

4.Bake in the preheated oven until meat is no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let rest for 10 minutes; cut into very thin slices. Serve topped with the cooked peaches and pan juices.

Category A – Winners

Pies, Tarts and Cobblers

First Place Winner

Eileen Hart – Grand Junction

Creamy Peach Pie

  • 1/2 cup sugar
  • 2&1/2 Tbsp. cornstarch
  • 1/8 tsp each: salt and cinnamon
  • 1/2 tsp lemon juice
  • 2 Tbsp. water

Over med heat, stir and bring above mixture to a boil, then stir in 2 cups Palisade peaches, peeled, pitted and chopped. Continue cooking and stirring until thick. Cool. Slice fresh peaches onto cooked crust of your choice – pour cooled filling over. Spoon on whipped topping if desired and ENJOY!!

Note: Eileen used a graham cracker crust – but has made a granola one that was another favorite. She suggests this pie is best served the same day you make it due to the fresh peaches placed on the bottom of the crust, to be topped with her cooled cooked peach mixture.

Second Place Winner

Deborah Samuels – Palisade

Perfect Peach Pie Surprise

Use pie dough recipe of your choice making enough for a two crust pie.

Pie Filling:

  • 4 to 5 perfect Palisade peaches, peeled and sliced
  • 1/3 cup sugar
  • 1/2 tsp each: cinnamon and cocoa powder
  • Pinch of salt
  • 1/2 cup flour
  • 1/3 cup brown sugar
  • 2 Tbsp. Butter

Peel peaches, slice into bowl. Pour sugar/cocoa powder and salt over peaches. Let set while you make dough, or prepare store bought crust. Place bottom crust in pie pan. Pour peaches onto bottom crust. Put flour, brown sugar and butter into bowl and cut with fork till crumbs appear crumbly. Pour on to peaches and cover with top crust. Bake for 30 minutes or until done. Cool and ENJOY!

Third Place Winner

Nancy Mallory – Strawn Texas

Salted Caramel Peach Pie

Crust: Use a standard crust recipe with butter and ice water.


  • 6 peaches
  • 1 cup sugar, divided
  • 1/4 cup flour
  • 1/2 cup Eagle Brand Caramel
  • 1 tsp lemon juice
  • 1/4 tsp cinnamon
  • Pinch of cayenne pepper
  • 1/4 cup salted caramels

Mix peaches, 1/2 cup sugar, salt and lemon juice in bowl. Let sit for at least 20 minutes. Drain off liquid. Mix flour, reminder of sugar, and cayenne pepper – add to drained peaches and stir just to coat. Place one crust in pie plate, pour in fruit mixture. Cut other crust into lattice strips and place crosswise over pie. Bake at 350 degrees about 45 minutes until golden brown. Remove from oven. Immediately melt caramels in microwave for about 30 to 40 seconds, stir and then drizzle over pie.

Category B – Winners


First Place

Judy Alexander – Grand Junction

Peachy Shortbread Delights


  • 1 cup flour,
  • 1/4 tsp salt,
  • 1 1/2 tsp fresh rosemary minced,
  • 6 Tbsp. butter room temp,
  • 1/4 cup powdered sugar
  • 3/4 tsp almond flavoring

Spray 9 in Square pan then line with parchment paper. Mix flour, salt, and rosemary in another bowl beat butter, powdered sugar, and almond until fluffy, slowly add flour mixture and press this crust mixture into pan bake 350 degrees for 25 min until golden.


3 cups Palisade peaches, mashed and mixed with 1/2 Cup sugar, Simmer in saucepan for 45 min until thick (can make ahead). Place filling on baked crust. Crumb Topping, to place over top of filling: in bowl – 1/2 cup flour, 1/2 cup brown sugar, 1/3 cup chopped pecans and 3 Tbsp. cold butter and pinch of salt, cut butter into mixture until crumbly. Sprinkle crumbs over filling and bake 20-25 min until golden brown.  Cool and cut in triangle shapes. Option: put dab of filling on each triangle with a small slice of fresh peach in middle of each and store in refrigerator.

Second Place

Dawn Carstens – Palisade

Elberta Peaches & Cream

“From my kitchen to the orchards”

  • 6 cups pureed peaches
  • 2 cups sugar
  • 2 TBS flour
  • Pinch of Salt
  • 1 pkg. peach JELLO
  • 1 cup boiling water
  • 1 cup whipping cream
  • 1 cup half and half
  • Juice of 1 lemon
  • 2 TBSP orange juice

Dissolve JELLO in water, cool but do not set, combine sugar, salt, and flour. Mix into peaches, add cooled JELLO and then juices. Add cream and half and half, last. Put into ice cream maker canister and freeze per ice cream freezer instructions.

Third Place

Jamie Woodring – Grand Junction

Peach Crepes – makes ~8 crepes

  • 1 cup all-purpose flour
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/2 cup water
  • 2 teaspoons butter, melted
  • 2 large eggs

Cream Cheese Filling:

  • 1 box cream cheese
  • 1/3 cup sugar
  • 1/2 tsp peach extract

Quick Peach Jam:

  • 3 Peaches
  • 1/4 cup Sugar
  • 1 Tbsp. loose pectin

Peaches and whipped cream


Lightly spoon flour in a dry measuring cup; level with knife. Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add flour mixture to milk mixture; process until smooth. Cover batter; chill for at least 1 hour. (I prefer overnight.) Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned, the top looks dry, and the edges are lacey. Turn crepe over, and cook for 30 seconds or until center is set. Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.

Cream Cheese Filling:

Mix cream cheese, sugar, and extract in stand mixer. Whip for 3 minutes or until fluffy. Place mixture in Ziploc bag, cut off corner to pipe out.

Quick Peach Jam:

Peel and chop peaches into pot. Add pectin. With potato masher, mash peaches to desired consistency. While mashing, bring pot to boil. Add sugar. Stirring continuously, cook for 3-5 minutes, until desired thickness. Take off heat.

Note: NOT a jam preserving recipe.

Peach Crepes:

Peel and slice peaches. Place crepe on plate and add a line of cream cheese mixture down the center of the crepe. Add sliced peaches in a line against the cream cheese. Roll crepe and add whipped cream and peach jam on top. ENJOY!

Category C

Sweet and Savory

First Place Winner

Kathi Hemmer – Grand Junction

Peach Relish Over Bourbon Peach Glazed Halibut

  • 4 Palisade peaches, shopped; soaked in 3 Tbsp. Bourbon
  • 2 garlic cloves – minced
  • 1/2 red onion – chopped
  • 1/3 cup rice vinegar
  • 1/4 cup sugar
  • 2 Tbsp. grated ginger
  • 3 Tbsp. sweet chili sauce
  • 2 jalapenos – seeded/chopped
  • 1/2 tsp salt

Put all in pot, bring to boil and simmer for 20 minutes till thick – cool Pour excess juice over halibut when cooking in cooking skillet. Serve with relish. Dixie note: Relish could be used with chicken, seafood – even pork or beef.

Second Place Winner

Julie Coleman – Grand Junction

Peach Mango Salsa – source www.eatyourselfskinny.com

Julie used the basic recipe, eliminating tomatoes called for and she added 1 & 1/2 Tbsp. minced fresh cilantro.

Third Place Winner

Henry De La Hoz – Grand Junction

Grilled Palisade Peach in Bacon

  • 3 Palisade Peaches
  • 1 lb. pepper bacon
  • 2 TBSP honey
  • 3 ox Fig Balsamic Vinegar

Cut Peaches into large wedges. Wrap bacon around peach wedges, using a toothpick to secure bacon. Grill peaches on hot grill till bacon is done and peaches are soft. Place peaches on platter and drizzle balsamic over peaches and bacon while hot.

Category D

Home Canned

First Place

Julie Coleman – Grand Junction

Peach Bourbon Ginger Jam

Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor – check out www.freshpreserving.com

Julie’s Hint – soften the crystallized ginger, called for in the recipe, by soaking it in water until soft enough to mince.

Second Prize

Sue Kiser – Grand Junction

Palisade Peach Caramel Sauce

Source: www.simplebites.net/strawberry-caramel- sauce – Sue used peaches instead of strawberries and checked processing time with Ball Blue Book, adjusting for her

recipe and altitude. Note: Always check with your local extension office canning experts when substituting ingredients in home canning recipes.

Third Prize

Janice Psenda – Palisade

Peach Apricot Jelly

Recipe not available at this time.

2016 Peach Recipe Contest

Recipe Poster 2016-RGB for Web-page-001


Registration of Recipe and completed item will be open from 7:30 am9:00 am

Please enter in all recipes at the Community Center August 20, 2016

Sample Sales (presented by and benefiting the Palisade 4-H Club) start at 11 am until Sold out.

Winner of recipe Contest will be announced at Noon

2016 Entry Form

2015 Peach recipe Contest Presented
By Albertsons and Safeway

The Palisade Peach Recipe Contest presented by Albertsons and Safeway was a huge success with winners coming from various parts of Colorado and beyond, also notice that the men are making an impact on the Sweet and Savory Category that we added three years ago. We are already planning some new, creative ideas. Due to our success this year, we have our thinking caps on!

 Clinks the links below for the Recipe Winners and Recipes!

2015 Grand Prize Winner
2015 Grand Prize Winner Recipe Source
2015 Category A Winners- Cobblers Pies and Tarts
2015 Winners Category A Recipes- Pea Tarts and Cobbler
2015 Winners in Category B – Desserts
2015 Winners Category B – Dessert Recipes
2015 Winners Category C – Sweet and Savory
2015 Winners Category C Recipes – Sweet and Savory

2015 Winners Category D – Home Canned
2015 Category D Recipes- Home Canned