Tonawanda News

Features

September 22, 2013

Winner of the 2013 Lewiston Peach Festival recipe contest shares winner

(Continued)

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.

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