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Jaemor Farms 2015 Peach Cook-Off winning recipes
Jacques DeLock concocted peach tacos for the Jaemor Farms peach cook-okk Aug. 8. His entry won the overall recipe.

Overall champion: Peach Tacos


  • 1 cup fresh peaches
  • 1/2 cup grilled or roasted corn
  • 1/4 cup scallions
  • 1 tablespoon fresh cilantro
  • 1 tablespoon olive oil
  • Juice from half a lime
  • Salt and pepper

Combine all ingredients and let it marinade in the refrigerator for at least an hour.


  • 1 cup fresh peaches, diced small
  • 1/2 cup peach marmalade
  • 1/3 cup sweet BBQ sauce
  • 1 teaspoon chili powder
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon jalapeno powder
  • Juice from half a lime
  • Salt and pepper

Combine ingredients in a medium sauce pan over medium heat and allow to simmer, stirring occasionally for 10-15 minutes. Blend with a stick blender until smooth.


  • 1 pound thick-cut peach-glazed Buck board bacon (may substitute thick cut store-bought bacon)
  • 1/2 teaspoon basil/cilantro oil on the tortilla

Fry bacon until 3/4 done. Brush with Peach glaze and continue frying on low heat. Do not let the sugar in the glaze burn.

Let cool and cut into a small dice. Reapply 1 teaspoon of glaze and set aside.

Assemble tacos on a fresh corn tortilla (preferably home made) by spooning bacon into tortilla, then topping with salsa and small dollop of glaze.

Garnish with cilantro and squeeze of lime juice.

Source: Jacques DeLock

Other category champion: Peaches & Cream Bars


  • 1 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 10 tablespoons unsalted cold butter
  • 1/2 cup chopped pecans


  • 1 large egg
  • 1/2 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups peeled and chopped peaches


  • 1/2 cup powdered sugar
  • 2 teaspoon milk
  • 1/2 teaspoon vanilla flavoring

Line 8-by-8-inch pan with foil and spray cooking oil.

Preheat oven to 350 degrees.

Mix first five ingredients with pastry blender to coarse mix.

Remove 3/4 cup and add the pecans. This will be the topping.

Press the remaining oat mix in the prepared pan and bake for 15 minutes.

While crust is cooking, make the filling. Whisk together egg and sugar. Add flour and salt. Fold in peaches.

Pour filling over hot crust, sprinkle with topping.

Bake for 30-32 minutes. Cool for 30 minutes.

Whisk together three ingredients for glaze and drizzle over top.

Store in airtight container in refrigerator.

Source: Joyce Dean

Cake/pie category champion: Peaches and Cream Coffee Cake

  • 2 heaping cups baking mix
  • 1/2 cup milk
  • 3 tablespoons sugar
  • 3 tablespoons butter
  • 3 to 4 cups sliced fresh peaches
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 2/3 cup sour cream
  • 1 egg

Heat oven to 275 degrees.

Stir together the first four ingredients and spread in buttered 9-by-9-inch baking dish. Arrange sliced peaches on top.

Mix sugar and cinnamon and sprinkle over the peaches.

Whisk sour cream and egg together and drizzle over top.

Bake for 35 to 45 minutes until golden.

Serve warm with coffee as a breakfast cake

Source: Andrea Roper of Royston

Youth dessert champion: Peaches N Cream Pie


  • 1/2 cup water
  • 3 teaspoons corn starch
  • 6 large peaches peeled and smashed/diced
  • 1 cup sugar
  • 1/2 teaspoon almond extract
  • 2 tablespoons butter


  • 2 (8-ounce) packages of cream cheese softened
  • 1 (16-ounce) cool whip
  • 2 cups powdered sugar
  • 2 teaspoons vanilla
  • Dash of salt


  • 2 prepared graham cracker crusts

Stir together water and corn starch in small bowl until smooth.

In a seperate bowl, smash the peaches.

Put peaches, sugar, almond extract, butter and corn starch mixture into medium-sized sauce pan. Mix together, bring to a boil and cook for 2 minutes while stirring until thick.

Set aside and let cool.

Beat cream cheese until smooth. Add sugar, vanilla and salt. Beat until smooth. Add cool whip and beat until fluffy.

Put half of filling in each pie crust.

Top both pies with peach glaze. Let chill for one hour before serving.

Source: Eli Stroud of Bowersville

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