Tonawanda News — Peach cobbler triffle
2 small packages instant vanilla pudding
1 cup sour cream
11/2 cup milk
1 teaspoon vanilla
1/2 teaspoon orange zest
1/2 cup powdered sugar
2 cups heavy whipping cream
11/2 loaf pound cake
4 cups diced fresh peaches
For the crumb mixture (just bold, no chapter head)
1 cup graham cracker crumbs
3/4 cup sugar
1/4 cup quick oats
1 teaspoon cinnamon
1/4 teaspoon nutmeg
dash of clove
6 tablespoons melted butter
Stir ingredients for crumb mixture together well and spread on cookie sheet and bake at 350 until lightly golden. Remove from oven and let cool.
Cube cake into small bite-size squares, set aside.
Whip heavy whipping cream until it peaks. In a separate bowl whip milk, pudding, vanilla, powder sugar and orange zest together until thick, fold in sour cream and once smooth, fold in whipping cream.
Wash and slice peaches, stir in 1 tablespoon lemon juice and 1 tablespoon sugar to keep them from browning. Set aside.
In trifle dish, or in seperate serving dishes, layer cake, pudding, crumb mixture and peaches repeating until dish is full. Top with fresh peaches. Chill before serving. Peaches can brown easily so serve within a few hours of chilling. Garnish with cinnamon sticks if desired.
Serves approximately 12.
— Dawn Siemucha, Lewiston
Peach cream pie with coconut crust
1 5.3-ounce package shortbread cookies
2/3 cup packed shredded unsweetened coconut
1/2 cup unsalted butter, melted
11/2 cups fresh sliced peaches
3 large egg yolks beaten
2 teaspoons cornstarch
1 14-ounce can sweetened condensed milk
1/4 cup cream cheese
confectioner’s sugar for topping
Using bowl or food processor, crush or grind shortbread cookies, add in coconut, add butter and mix to create shortbread crust.
Spoon into 8-inch pie plate and firmly press down.
Freeze for 15 minutes.
Press fresh peaches to make 1/3 cup juice.
Whisk peach juice with egg yolks, cornstarch and condensed milk in sauce pan and cook over medium heat stirring constantly, then simmer 8 minutes.