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!”

Peach Cobbler 

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

Pinch salt

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)

 

Peach Muffins

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
Directions:
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
3 eggs
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.

Frosting:
1 3 oz. pkg. cream cheese
6 Tbsp. peach juice
1 1/2 cups confectioner’s sugar

Mix and spread on cooled cake.