Peach Cake

Ingredients:

3 eggs, beaten
1 ¾ cups white sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
2 cups fresh peaches - peeled, pitted, and sliced
½ cup chopped pecans

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand.
Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done.

Grilled Peaches With Balsamic Fudge And Vanilla Ice Cream

Grilled Peaches With Balsamic,

Fudge, And Vanilla Ice Cream

Grilling peaches soften them up just like baking them in a pie and really brings out that sweet-peachy flavor. Choose fruit that is ripe but still firm enough so they will hold their shape when sliced in half. We make a savory fudge-like sauce by reducing some balsamic vinegar. And if you’ve already grilled your dinner, putting sliced peaches on the dying fire takes no effort at all. And to tie all of that deliciousness together, we serve them alongside a couple scoops of rich and creamy vanilla ice cream.  Serves 4

Ingredients

1/2 cup balsamic vinegar
4 ripe but still firm peaches, halved
Olive oil
Vanilla ice cream
Black pepper (optional)

Directions:
In a small saucepan, bring the balsamic vinegar to a boil and immediately reduce the heat to low. Stir occasionally until the liquid in the pan is reduced by half ( you should end up with 1/4 cup). Let cool and pour into a small pitcher or bowl.

Start a small fire in your grill using almost 1 chimney of charcoal briquets (30-40). For a gas grill, set the temperature to 450°F.

Slice the peaches in half horizontally and gently twist apart. Remove the pit and brush each side with olive oil.

When the coals have died down to grey ash (no flames), put the peaches directly over the heat and cook for 5 minutes or until the peaches are soft to the touch when gently squeezed.


Scoop the vanilla ice cream (we like vanilla ice cream, it has just the right amount of butterfat to make a silky smooth sundae) on to dessert plates or bowls and put one or two peach halves on top. Drizzle the balsamic sauce over the top and add a few grinds of black pepper (optional).

Peach Cobbler

Ingredients:
For the Pastry:
3 cups sifted all-purpose flour (345 grams)
1 ½ teaspoons kosher salt
1 teaspoon granulated sugar
1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces and frozen for 10 minutes
2 tablespoons lard or vegetable shortening, frozen for 10 minutes and cut into small pieces
1 to 2 teaspoons granulated sugar, for sprinkling on top crust, optional
For The Filling:
8 cups firm but ripe peeled, sliced peaches
¾ cup granulated sugar
2 tablespoons all-purpose flour
¼ teaspoon salt
½ teaspoon freshly grated nutmeg
4 tablespoons (1/2 stick) butter, thinly sliced



Make the pastry: Set aside a small bowl of ice water. On a work surface, mound flour, salt and sugar, and mix to blend. Top with frozen butter and lard or shortening, and use a pastry cutter or your fingers to mix until it resembles coarse meal; some large pieces of the fats should still be visible.

1. Quickly form a mound and, with your finger, draw a trench down the center. Sprinkle trench with 1 tablespoon ice water and fluff flour so it absorbs the water. Repeat three times, drawing trenches and sprinkling each with 1 tablespoon ice water, so 4 tablespoons of water have been incorporated. The dough should be starting to clump in large pieces. If necessary, add water by droplets until dough begins to form a mass.
2. Gather dough with a pastry scraper. Working quickly, use the heel of your hand to smear an egg-size piece of dough by pushing it away from you. Continue with remaining dough (about 6 smears total), then gather dough again and repeat the process. Shape into 2 flat disks, and cover each in a double-thickness of plastic wrap, pressing wrapped disks to further shape and bind them. Refrigerate for at least 2 hours or overnight.
3. Roll out one chilled disk to 1/8-inch thickness, large enough to line and slightly overhang an 8-inch-square 2-inch-deep baking dish, or other shallow 2-quart pan. Trim to leave 1/2 inch of pastry above rim, refrigerating both pan and trimmings. Roll out remaining dough to about 1/8-inch thickness, to cover top of cobbler, again trimming and refrigerating excess dough. Slide top crust onto a plate, and refrigerate.
4. Make the filling: Heat oven to 425 degrees. In a mixing bowl, toss together peaches, sugar, flour, salt and nutmeg. Place mixture in the crust-lined baking dish, and tuck chilled trimmings into the center and sides of the filling, scattering them throughout. Top with butter slices. Moisten rim of dough with water and slide flat pastry crust on top. Press edges of dough to seal, and cut a few 1-inch slits in top crust. If desired, sprinkle with sugar.
5. Bake for 15 minutes. Reduce heat to 375 degrees, and continue to bake until crust is deep golden brown and filling begins to bubble through slits, 30 to 40 more minutes. Cool cobbler on a rack until warm. If desired, serve with lightly sweetened whipped cream or ice cream.

Georgia Peach Cobbler

Georgia Peach Cobbler

Ingredients:

6-8 fresh peaches, peeled and sliced
1 stick unsalted butter, melted
1 cup flour
1 cup sugar
1 cup brown sugar
1 tablespoon baking powder
⅛ teaspoon salt
1 cup milk
1 teaspoon vanilla extract
Juice from ½ lemon

Directions: 
Preheat oven to 375°F.
Pour melted butter into center of 9x13-inch baking dish, do not spread butter around pan.

In a separate bowl, combine flour, 1 cup sugar, salt, and baking powder. Slowly pour in milk and vanilla extract, and stir to combine. Pour batter over butter, but do not stir. 

Add brown sugar, peach slices, and lemon juice to a saucepan on high heat. Stir frequently until sugar is completely melted and peaches have released their juices. 

Pour peaches over top of batter. Do not stir.
Bake for 40-45 minutes or until top of cobbler is a golden in color. 

Serve warm or cold, or with a scoop of ice cream. Enjoy!