Niagara Gazette — Place peach/plum mixture over crumb layer. Place remaining crumb mixture over peach/plum layer. Bake 375 degrees for 25-30 minutes (until bubbly) and golden brown.
Serve warm. Mix vanilla ice cream with 1/2 cup of cut fresh peaches and add to each cup before serving.
Peach Pudding (homemade or store bought)
Lady fingers (homemade or store bought)
Fresh Chopped Peaches
Whipped Cream (homemade or store bought)
Crumb topping or graham cracker crumbs
Place dollop of pudding on bottom of a cup or bowl, then a lady finger, chopped peaches, and a drivel of sauce in desired. Continue layering until cup or bowl is filled. Sprinkle top with crumbs. Place a dollop of whipped cream on top with a few slice’s of peaches, and a sprinkle of cinnamon or nutmeg on top. Serves: 8
— Corin Gilder, Youngstown
Peach cobbler nut bread
1/4 cup margarine, softened
1/4 cup butter, softened
1 cup granulated sugar
1/4 cup sour cream
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1-1/2 cups peeled and chopped fresh peaches
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 cup chopped walnuts
1/4 cup chopped pecans
1/4 cup granulated sugar
1/8 cup chopped walnuts
1/8 cup chopped pecans
Preheat oven to 350 degrees F. Spray 2 - 8”x4”x2-1/2” inch loaf pans generously with nonstick cooking spray; set aside. In a large mixing bowl, combine margarine, butter and sugar; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in sour cream and extract. In a separate bowl, combine the flour, salt, baking soda, and baking powder; gradually beat into the batter. Stir in the peaches, walnuts and pecans. Pour into prepared loaf pans. Combine the topping ingredients and sprinkle over batter.
Bake for 45 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove from oven and cool for 10 minutes before removing from pan. Set on a wire rack and cool before serving. Can be served warm or at room temperature.