1st place - Wendy Blair
Not Your Mama Peach Cake
nonstick cooking spray
1 (18.25 ounce) package white cake mix
1 (4 serving size) package instant vanilla pudding mix
1 cup milk
1/2 cup vegetable oil
2 cups of fresh peaches / 6-8 large peaches (see note below)
1/4 cup sugar
1/4 cup water
2 (12 ounce) containers whipped vanilla frosting
3/4 cup powdered sugar
Fresh peaches for garnish
Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with cooking spray and set aside. NOTE: IN a saucepan, mix 2 cups fresh peach slices with 1/4 cup sugar and 1/4 cup water. Bring the mixture to a boil and then simmer for about 10 minutes. Stir often, making sure the sugar is completely dissolved. In a large mixing bowl, combine the cake mix and pudding mix. Add the egg, milk, and oil. Beat with an electric mixer on low for 30 seconds. Scrap down the side of the bowl. Beat on medium for 2 minutes more. Fold in the peaches. Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on a wire rack for 10 minutes; remove from pans. Cool completely on wire rack.
In a mixing bowl whip the vanilla frosting until fluffy (2 minutes). Set aside 1 1/2 cups white frosting. To assemble, place one cake layer on a serving place. Spread with 1/2 cup frosting, then top with second cake layer. Frost the side and top of the cake with the remaining white frosting. In a medium bowl, beat the powdered sugar and the reserved 1 1/2 cups white frosting on low until combined.To decorate, insert a large star decorating tip into a pastry bag and fill with the powdered sugar and frosting mixture. Pipe a border around top edge of the cake. Garnish the cake with fresh peaches.
2nd Place - Geraldine Knowles
Peach and Blueberry Tart
2 cups crumbled soft macaroon cookies
1 cup ground pecans
3 tablespoons butter, melted
In a food processor combine the crumbled cookies, pecans and butter. Cover and process until blended. Press onto the bottom and up the sides of an ungreased 11-inch fluted tart pan with removable bottom. Place pan on a baking sheet. Bake at 350 degrees for 12-14 minutes or until golden brown. Cool completely on a wire rack.
1/2 cup heavy whipping cream
1 package (8 oz) cream cheese, softened
1/3 cup sugar
2 tsp. orange juice
1 tsp. vanilla extract
1/4 tsp. almond extract
4 medium peaches, peeled and sliced or 3 cups frozen unsweetened sliced peaches, thawed
2 Tablespoons lemon juice
1/4 cup peach preserves
2 tsp. honey
In a small bowl, beat cream until soft peaks form; set aside In another small bowl, beat cream cheese and sugar until smooth. Beat in orange juice and extracts. Fold in whipped cream. Spread over crust. In a small bowl, combine peaches and lemon juice. Arrange peaches and blueberries over filling. In a small saucepan, combine preserves and honey. Cook and stir over low heat until melted. Brush over fruit. Store in the refrigerator.