Contest Winning Peach Cobbler Recipes

Steps:

• Drain peaches, reserving 1/2 cup syrup for the sauce. In a large bowl, combine peaches, brown sugar, tapioca, cinnamon if desired, lemon juice and vanilla. Transfer to an ungreased 11x7-in. baking dish. Let stand for 15 minutes., In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in eggs. Drop by spoonfuls onto peach mixture; spread evenly. Bake at 350° until filling is bubbly and a toothpick inserted in topping comes out clean, 50-55 minutes. Cool for 10 minutes., For butterscotch sauce, in a small saucepan, combine the brown sugar, flour, salt, butter and reserved peach syrup. Bring to a boil over medium heat; cook and stir until thickened, 1 minute. Remove from the heat; add lemon juice. If desired, serve cobbler with ice cream.

Steps:

• For the filling: Put the peaches, sugar, cinnamon, salt and lemon juice in a medium saucepan. Place over medium heat and cook, stirring occasionally, until the sugar is dissolved and the peach juices begin to boil. Lower to a simmer and continue to cook for 5 minutes. Remove from the heat.
• For the batter: Put the butter in a 2-quart baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F.
• Whisk together the flour, sugar, baking powder and salt in a medium bowl. Stir the vanilla into the milk in a liquid measuring cup. Slowly pour the wet ingredients into the dry ingredients while whisking until well combined.
• Remove the baking dish from the oven and pour the batter in an even layer over the melted butter. Spoon the peaches along with their juices evenly over the top of the batter. Bake until the cobbler is golden brown on top and the peach juices are bubbling, 35 to 45 minutes.
• Let cool to room temperature before serving.

Steps:

• Heat oven to 350 degrees. Peel, pit and slice the peaches. Melt 4 tablespoons of butter in a medium saucepan. Add the sliced peaches and 1/2 cup sugar. Stir in 2 tablespoons of flour and simmer for 10 to 15 minutes, until soft and syrupy.
• Meanwhile, in a medium bowl, combine the remaining 1 cup sugar with the remaining 1 cup flour, baking powder and salt. Stir in the milk until combined.
• Add 8 tablespoons of butter to a 9-by-13-inch baking pan and place it in the oven. When the butter is melted, reserve 1/3 cup of the batter and set aside. Add the rest of the batter to the pan, using a spatula to spread it out as much as you can. It will not fully cover the bottom of the pan. That's O.K.
• Spoon the peach mixture evenly over the top of the batter. Using a clean spoon, dollop small bits of the reserved batter over the peaches, and spread around a bit with the back of the spoon. (It will not fully cover the peaches. Again, that's O.K.!)
• Bake for about 1 hour, or until the top is golden brown. Serve warm with vanilla ice cream, if desired.

Steps:

• In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.
• In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.
• Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.
• Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.

Steps:

• Warm the Dutch oven, but do not get it too hot. To test the temperature, get someone else to pick it up out of the fire. IF they yell a lot, stuff their fingers in their mouth, jump around a lot, and revert back to their native tongue, it is probably too hot.
• Pour peaches into the bottom of the dutch oven. Reach in and carefully fish out the can lid you dropped inches Do not put the empty peach can in the oven, there is a limit to how much dietary fiber people can tolerate!
• Open the can of cream soda and pour it gently over the peaches. When you pour the pop on the peaches, use your good hand (the one with four fingers) in a gentle counter clock-wise motion if north of the equator, or clock-wise if south of the equator. It helps to hum a little tune and do a gentle rocking motion with your upper body. We call this technique the 'Swirl from Epanema".
• Dump cake mix evenly on top of the peach and pop concoction. Get a small stick and wipe in on your friends pants. Poke the stick into the mix with your bad hand (the one with five fingers). You may poke, but you must not stir. This is very important.
• Sprinkle the cinnamon on top of the dry cake mix. Best to use your good hand with the missing finger and let the cinnamon trickle out the hole where a finger used to be. You want a dry top and a soggy bottom, king of like your condition after sit on the ground after a rainstorm.
• Put small pats of butter evenly on the top of the dry cake mix. If you have guests who are concerned about too much fat intake, put it on anyway. The great taste of butter with its ill effects far outweigh the negligible benefits of a long and healthy life.
• Put the lid on the oven (not the peach can lid, but the Dutch oven lid). This is very important, because if you forget this step and put charcoal directly on the cobbler it tends to have a nasty flavor. If you forget the lid, just feed the cobbler to Scouts. They will probably not notice any difference compared to what you've fed them before.
• Place the oven on a nice bed of coals. Place coals on top of the lid.
• Cook for about 45 minutes, give or take 10. The bubbling of the liquid will mix the cake and liquid and produce a nice brown crust with gooey bottom.
• When finished, open the lid, savor the aroma and dish up the treat to all those who appreciate good cookings.
• Enjoy!

Steps:

• Preheat oven to 425 degrees. On a lightly floured board, roll out bottom crust and fit into the bottom of a 9-inch pie pan.
• In a large bowl, combine sugar, flour, cinnamon, nutmeg and salt. Add peaches and stir until they are coated. Spoon peaches into lined pie pan.
• Mix together egg and cream and pour over peaches. Roll the remaining pie pastry to cover pie and place over the peaches. Round edges to seal; prick top of pastry to let steam escape.
• Bake for 15 minutes at 425, then reduce oven temperature to 350 and bake until crust is golden, about 30 minutes. Serve warm.

Steps:

• Place peaches in bottom of a 9x13 pan. Mix together flour, sugar, baking powder, salt, and eggs until crumbly. Spread over top of peaches. Dribble melted butter and peach juice over top. Bake at 350 degrees until lightly browned (about 40 minutes). *I like to use a whole cup, but if you want it more crumbly just use the 1/2 cup. Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
• Boil 2 cups water, 2 heaping tablespoons cornstarch, and 3/4 cup sugar. After it thickens, add jello packet. Stir until dissolved. Cool with a piece of plastic wrap right on top (to prevent skin from forming). Add chopped peaches. Set aside. Whip Dream Whip with the 1 cup milk. Beat in softened cream cheese and enough powdered sugar to suit your tastes. Layer on crust, starting with cream cheese mixture, then jello mixture, then cream cheese mixture. Sprinkle the 1/4 cup graham cracker crust crumbs on top. Makes 1 9x13 pan. *Mom puts 1-2 T of extra sugar in the crust**Can also use raspberry jello and a bag of frozen raspberriesRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
• FOR THE CAKEPreheat your oven to 350 degrees. Spray three 8-inch or four 6-inch round baking pans with nonstick spray, line the bottom of each pan with parchment paper and spray again. Set aside.In a medium bowl or measuring cup, combine and stir the egg whites, whole egg and the clear vanilla. Set aside.In another small bowl or measuring cup, combine the peach yogurt and peach nectar. Stir to combine. Set aside.In a bowl of an electric mixer, fitted with a paddle attachment, combine the dry ingredients together on low speed for 30 seconds.Add the butter one piece at a time, about every 10 seconds. Once all the butter is added, pour in the peach yogurt and peach nectar mixture and mix on low for about 1 minute, until the ingredients are incorporated.Scrape down the sides of bowl and begin to add the egg mixture in 3 separate batches, mixing on medium-low until light and fluffy, about another minute. Fold once or twice to ensure the batter at the bottom of the bowl is incorporated and mix for another 20 to 30 seconds.Using a kitchen scale, divide batter evenly among your pans (about 14 to 15 ounces of batter in each of the 8-inch pans or 11 ounces in each 6-inch pan) spreading evenly with a small offset palette knife.Bake until a cake tester or toothpick comes out with a few crumbs when inserted into the center, about 18 to 20 minutes (mine only took 18 minutes). Check cake at 18 minutes and then set the timer for 2 to 3 minute intervals if the cake needs to bake longer. You're looking for a few moist crumbs to come out on the toothpick when inserted into the center of the cake. Over baking your cake will dry it out.Let the cake layers cool on racks for 10 minutes before inverting onto greased wire racks. Gently turn the cakes back up so the tops are up and cool completely.Once the cakes are cooled completely, level the tops if needed.Wrap each cake layer with plastic wrap and chill in freezer for at least an hour before using. The cake layers can be stored for up to a few days wrapped once in plastic wrap and frozen. To store longer than a few days, wrap twice in plastic wrap, then in foil, and seal in a zip-lock bag.FOR THE COMPOTEIn a medium saucepan, combine the peaches and sugar. Cook over medium heat, stirring occasionally, until the peaches are soft and the juices start to boil.Remove from the heat and puree in a blender until smooth.Return the puree to the saucepan and add the sifted cornstarch. Cook on low until mixture thickens. Cool completely before using in the cake.I recommend making the compote a day or two before you assemble the cake. The compote can be stored in an airtight container in the refrigerator for up to a week or in the freezer for a month.FOR THE BUTTERCREAMIn the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes. This will soften the butter without it having to be warm.With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.With mixer on medium speed, add whipping cream, vanilla and salt.Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture.Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.FOR THE PEACHES AND CREAM FILLINGCombine 2 cups of the vanilla buttercream with peach compote or peach preserves. Stir until combined.ASSEMBLYPlace the first cake layer, top side up (crumb side up), on a cake board or cake plate. Using an offset icing spatula, spread about a cup of the peaches and cream filling over the cake layer.Pipe a rim of the vanilla buttercream around the edge of the cake. This will help support the cake layers and prevent the peach filling from spilling out.Spread about 1/4 cup of the peach filling on the cake layer. You don't want to add too much or your cake will be unstable as you stack and decorate. Reserve any left over compote to serve with the cake later.Gently place the second cake layer on top of the filling and repeat steps 2 to 3.Place the final cake layer top side down on the second layer of filling.Freeze the cake for about 10 minutes to help set the frosting and filling, making it a bit more stable for when you frost. If the cake still feels wobbly, add a dowel to the center of the cake (or you can even use drinking straws for this).After the filling is set, use a small amount of vanilla buttercream and apply a crumb coat around the entire cake. Freeze the cake again for another 10 minutes to set the crumb coat.After the crumbs are locked in, continue to frost and decorate the cake with the remaining vanilla buttercream.To achieve a peach color, I used "orange" and "soft pink" Americolor food gels.Source: scakebycourtney.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
• In a large bowl, add the peaches, red onion, jalapeño, cilantro, and fresh lime juice. Stir well. Season with salt and pepper, to taste. Serve with chips or with chicken, fish, or any Mexican dish.Source: stwopeasandtheirpod.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
• In an 8-ounce screw-top jar, combine the vinegar and oil. Screw on the lid and shake well. Refrigerate until well chilled. The dressing can be made ahead and stored in the jar in the refrigerator for up to 1 week.Remove the pits from the peaches and cut them into 1/2-inch-thick slices or wedges. Drain the mozzarella if necessary and pat it dry. Use a sharp knife to cut it into 1/4-inch-thick slices.On a serving platter, decoratively arrange slices of the white peaches, yellow peaches, and mozzarella. Scatter the basil leaves on top, drizzle over the dressing, and sprinkle the flaky salt and pepper on top. Serve at once.Source: smagnolia.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.