Moist Cornbread

1 (8.5 oz) pkg. corn muffin mix 
1 (8 oz) can of cream style corn, (drain partially but leave some liquid)
1 (8 oz) can whole kernel corn, drained
1 (8 oz) container sour cream
1/2 cup (1 stick) butter 
2 large eggs

Preheat oven to 350 degrees Fahrenheit.
Stir together all ingredients and pour mixture into a greased 11″ x 7″ baking dish. Bake for approximately 35 minutes or until top is lightly golden and a toothpick inserted in the center comes out clean. It is delicious!

Ga. Peach Pound Cake 

This Georgia peach pound cake can also be made with other fruits such as apple or cherry."

Original Recipe Yield 1 - 10 inch tube pan 
Ingredients
1 cup butter or margarine, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh peaches, pitted and chopped
Directions
1.Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar. 
2.In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan. 
3.Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.

Peach Oatmeal Muffins

Ingredients
6 Georgia Peaches
1 1/2 cup Oatmeal
2 cup All-purpose flour
3/4 cup Brown sugar
3 teaspoon Baking powder
1 teaspoon Salt
1 teaspoon Vanilla extract
1/2 teaspoon Cinnamon
1 Egg
1/3 cup Vegetable oil
1/2 cup Milk


Slice 3 peaches (about 1 cup) and suree in blender. Coarsely chop remaining peaches and set aside. Combine peach puree with remaining ingredients and stir until well mixed. Fold in chopped peaches. Spoon into lined muffin tins. Bake at 350F for 30-35 minutes. Makes about 18 muffins.

Peach Cobbler

Perfect for a summer day.

Ingredients
8 cups sliced Georgia peaches
2 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon nutmeg
1 teaspoon vanilla flavoring
1/3 cup butter or margarine
Pastry for double-crust pie
Vanilla ice cream

Combine peaches, sugar, flour and nutmeg in a Dutch oven; set aside to allow syrup to form (approx. 15 minutes). Bring peach mixture to a boil: reduce heat to low, and simmer 10 minutes or until peaches are tender. Remove from heat and stir in vanilla and margarine.

Roll half of pastry to 1/8” thickness: cut into a circle to fit a two-quart baking dish. Spoon half of mixture into lightly buttered baking dish; top with pastry. Bake at 475°F for 12 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry.

Roll remaining pastry to 1/8” thickness and cut into 1” strips; arrange in lattice design over peaches. Bake an additional 15-20 minutes until browned.

Allow to cool slightly before serving. Serve with vanilla ice cream.

Serves 8.
Source URL: http://www.gapeaches.org/recipes/desserts/peach-cobbler

Callaway Gardens' Southern Fried Chicken

2 cups all-purpose flour
6 tbsp. seasoned salt
14 cup salt-free seasoning blend
2 tbsp paprika
1 tbsp. pepper
2 broiler/fryer chickens (3to4 pounds each) cup
Oil for frying

In a large resalable plastic bag,, combine the first five ingredients. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, heat 1/4 in. of oil on medium-high; fry chicken in batches for 18-20 minutes or until juices run clear, turning once. Yield: 6-8 servings

GEORGIA BOILED PEANUTS

Peanuts
Water
Salt

Wash peanuts thoroughly in cool water; soak in clean cool water for about 30 minutes before cooking. Put peanuts in saucepan and cover completely with water. Add 1 tablespoon salt for each pint of peanuts. Boil the peanuts for about 35 minutes; taste. Add more salt, if necessary. Texture of peanuts when fully cooked should be similar to that of cooked dry peas or beans. Taste again in 10 minutes, both for salt content and texture. If not ready, continue tasting every 5 minutes until they have satisfactory texture. Drain peanuts after cooking or they will continue to absorb salt. They will keep in the refrigerator for several days or they may be frozen.

~Reflections of God's Love~

Last updated: August 03, 2010