Nothing could be finer than Carolina peaches
Peachy keen recipes
We asked you for your peach recipes and you delivered some delicious and easy ones, where peaches really stand out. Thanks and enjoy.
This was given to Meetta Lampert by the folks at Huffman Peach Farms several years ago when they first started selling peaches. It was in a pamphlet printed by the North Carolina Peach Growers’ Society. “It is so easy and so good on a hot summer day! Enjoy!”
Summer Peach Stack
1 angel food cake (10-12 ounces)
1 package (8 ounces) cream cheese, softened
1/2 cup milk
1 cup confectioner’s sugar
1 container (8 ounces) frozen whipped topping, thawed
6 peeled peaches, chopped
Tear angel food cake into little pieces and place in a large bowl. Mix cream cheese, sugar and milk. Blend in whipped topping. Mix cake into cream cheese mixture. Spread cake mixture into a 13-by-9-inch baking dish. Spoon peaches on top of cake. Refrigerate until ready to serve. Leftovers should be refrigerated. Yield: 8 servings.
Note: “I have used low fat cream cheese, milk and whipped topping before. While not quite as tasty, it is OK and still refreshing!”
Prepare 2 cups of sliced peaches and mix with 1/2 cup sugar. Set oven for 325 degrees. Put 3/4 stick (6 Tbsp.) of butter or margarine in a 2-quart (square) baking dish. Set in the oven just long enough for the butter or margarine to melt.
Stir up a batter of:
1/2 cup sugar
1/4 tsp. salt
3/4 cup all purpose flour
3/4 cup milk
2 tsp. baking powder
Pour batter over melted butter or margarine. Drop sugared peaches on top. DO NOT STIR. Bake for 1 hour at 325 degrees. Top with ice cream or Cool Whip (optional).
Substitutes: Cherries, strawberries, blackberries, or 1 (20 ounce) can of apple pie filling (using as it is in the can).
— From Brenda Mahaley
Peach Cobbler II
This was in the Post in 2002, and it came from Mary Houser in Cornelius then. This time, it was sent in by Linda Glover, who says it’s easy and tastes great. “It’s the only peach recipe I use.”
2 cups peeled, sliced peaches
1/2 tsp. vanilla, optional
1 1/2 cups sugar, divided
1 stick butter
3/4 cup all-purpose flour
2 tsp. baking powder
3/4 cup milk
Mix sliced peaches with vanilla and 1 cup sugar and set aside.
Preheat oven to 350 degrees. Put butter in a 7-by-11-inch baking pan. Place pan in the oven to melt the butter.
Make a batter of 1/2 cup sugar, flour, baking powder, salt and milk. Mix together until all the lumps disappear. The batter will become puffy. Lightly spread the batter over the melted butter, trying to cover the entire bottom of the pan. Do not stir. Spoon sugared peaches over the top of the batter. Do not stir. Bake in a 350-degree preheated oven for about 1 hour until the batter rises above the fruit and becomes lightly browned. Serve warm with ice cream or more sliced peaches. (My husband also likes it served cold with peach ice cream)
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups vegetable oil
3 eggs, lightly beaten
2 cups white sugar
2 cups peeled, pitted and chopped peaches
Preheat oven to 400 degrees. Lightly grease 16 muffin cups.
In a large bowl, mix the flour, cinnamon, baking soda and salt. In a separate bowl, mix the oil, eggs and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.
— From Nancy Monroe
Rose Corriher says, “I found this recipe a few years ago. I really enjoy peaches and even better in a pound cake.”
Fresh Peach Pound Cake
1 1/2 cups cooking oil
2 cups sugar
3 cups self-rising flour
3 cups peeled & diced peaches (approx. 5 avg. peaches)
1 cup chopped pecans
1 cup Angel Flake coconut
Mix all ingredients together and pour in a greased and floured 10 inch tube cake pan. Bake 1 hour at 350 degrees.
1 3 oz. pkg. cream cheese
6 Tbsp. peach juice
1 1/2 cups confectioner’s sugar
Mix and spread on cooled cake.
Juicy, sweet, somewhat tart, a little fuzzy, but oh, so good. These are just a few characteristics describing one of my favorite fruits, the peach.
July is peach season. Peaches can be harvested late May into September, but if you want the best peaches, you need to buy, pick or harvest some of them in July. Practically all of the best varieties are harvested in July, and that is when the peaches have the best flavor.
When working with students, I love asking the question, “What is your favorite peach variety?” Most of them cannot tell me the variety that they prefer, but they know that they love them. For me, my favorite varieties are Contender and Winblo. They are juicy, yellow peaches that are great for canning or freezing, with little browning, and they have the best flavor.
Contender is usually a sure crop for growers and thank goodness, because to me, they have the quintessential peach flavor. If you like a yellow peach that is sweet, juicy and a little tart, then Contender is the one for you.
If you prefer low acid with little tartness, I recommend a white peach called China Pearl; they are highly sought after, so you need to get them quick. The Contenders and China Pearls are usually available mid- to late July, depending on the weather and season. Winblo’s are usually available a few weeks before Contender.
Luckily for Rowan County, we have a few peach growers in the county that are producing these beauties. Just this past week, I stopped in at Huffman’s Peaches to see how his orchard faired this year and surprisingly, he is going to have a very nice crop of peaches.
Many of the growers on the East Coast lost many of their varieties this year to the cold snap during bloom, so we are very blessed to have access to delicious local peaches.
Two Pigs Farm and Correll Farms are also selling local peaches at Salisbury Farmers’ Market. This year, Two Pigs Farm is trying a new deal with their peaches in a Meal Deal Package. How would you like to try Roasted Chicken with Spiced Peaches? Their meal package will come with everything you need (minus salt and pepper), which will include the chicken, peaches, thyme, garlic, onions and chili pepper.
After visiting with some of the growers, I have learned that Contenders are starting to be harvested, so you can best believe where I will be.
For more information on the Salisbury Farmers’ Market, visit www.salisburyfarmersmarket.com or visit 115 S. Jackson St., Salisbury.
If you would like to visit Huffman’s Peaches, the farm stand is located at 4825 Goodman Lake Road, Salisbury.
If you would like more information on growing peaches or peach varieties, please call your local Cooperative Extension Agent, Danelle Cutting, at 704-216-8970.