1st Place - Peach Cobbler

Denise F. Birt

6 Cups fresh peaches, peeled and sliced

Peach Glaze

4 medium peaches, peeled and mashed

1 ½ cups sugar

2 Tbsp. cornstarch

½ cup water

3 Tbsp. butter

Dissolve cornstarch in water. Stir peaches, sugar and cornstarch-water mix together in saucepan. Cook on medium to medium-high, stirring, until it starts to boil. Lower heat and continue stirring until thickened. Remove from heat, add butter, and stir until melted. Cool. Stir cooled glaze into 6 cups sliced peaches. Set aside.

Cobbler

2 cups self-rising flour

1 cup granulated sugar

1 cup brown sugar

2 cups chopped pecans

2 sticks butter, melted

Preheat oven to 375°. Mix flour, baking powder, salt, sugar and pecans. Add melted butter and mix until crumbly. Spread glazed peaches in bottom of 9x13 baking dish sprayed lightly with non-stick cooking spray. Sprinkle flour mixture over peaches. Bake 55-60 minutes. Serve with whipped or ice cream.

2nd Place - Peach Cobbler

Sammy Howard

½ cup unsalted butter

1 cup all-purpose flour

2 cups sugar, divided

1 Tbsp. baking powder

Pinch of salt

¾ cup milk

¼ cup buttermilk

4 cups fresh peach slices

1 Tbsp. lemon juice

ground cinnamon

Cool Whip (optional)

1 ¼ cups heavy whipping cream cold

½ cups powdered sugar

¾ Tbsp. vanilla extract

Melt butter in 9x13 baking dish at 350°. Combine flour, 1 cup sugar, baking powder and salt. Add milk and buttermilk, stirring until dry ingredients are moistened. Pour batter over butter. Do not stir. Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly so mixture does not burn. Pour over batter. Do not stir. Sprinkle with cinnamon if desired. Bake at 375° for 40-45 minutes.

Topping: Add heavy cream, powdered sugar, and vanilla extract to a bowl with a whisk attachment. Whip on high speed until stiff peaks form. Add topping to cobbler.

1st Place - Other Dessert

Denise F. Birt

Salty-Sweet Crust

2 cups crushed pretzel twists

1 cup chopped pecans

1 ½ sticks butter, melted

½ cup granulated sugar

Heat oven to 350°. Mix the pretzel pieces and sugar, then stir in melted butter. Press into 9x13 baking dish. Bake for 10 minutes. Cool completely.

Creamy Layer

8 oz. block cream cheese, softened

1 cup powdered sugar

1 (8 oz) tub cool whip

Beat the sugar and cream cheese. Fold in cool whip. Spread over cooled crust.

Peaches & Jello Layer

2 cups Welch’s white grape peach juice

2 (3 oz) packages peach jello

1 cup granulated sugar

4 cups fresh peaches in bite-size pieces and chilled

Microwave juice until hot. Stir in jello and sugar until dissolved. Add to the peaches and spoon over the creamy layer, making sure the peaches are evenly distributed. Refrigerate until set.