Dover Post food columnist Judi Leaming shares the winning recipes from the Fifer Dessert Contest at the Delaware State Fair. They include a Iced Peaches and Cream Pie, Peach Cobbler Coffee Cake and Peaches and Cream Dessert,

    At the 2007 Delaware State Fair, Patti Bogetti was so nervous after she submitted her entry in the Fifer Dessert Contest that she left the Dover Building and wasn’t on hand when her name was announced as the Blue Ribbon winner.

    This year she and a friend courageously stood by as the winners were announced and she was stunned when, once again, her name was announced as the blue ribbon winner and her Iced Peaches and Cream Pie earned her top honors again.

    Peach Cobbler Coffee Cake prepared by Bonnie Robinson of Seaford was awarded the second place ribbon and Bonnie’s daughter, Michelle Russum, placed third with her Peaches and Cream Dessert. Both Bonnie and Michelle are seasoned fair competitors who have won numerous ribbons for their entries in Open Class and in the many contests held in the Culinary Department. 

Blue Ribbon Winner
Iced Peaches and Cream Pie
As prepared and entered by Patti Bogetti

Peach Filling:
7 to 8 medium fresh peaches, sliced and peeled
2/3 cup sugar
2 tablespoons instant tapioca
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon cornstarch

Cream Filling:
1/2 cup sugar
1 cup Half-and-Half
1/4 cup butter
2 tablespoons cornstarch
2 tablespoons milk
1 teaspoon vanilla extract
Double crust pastry for 10-inch pie
1 tablespoon butter

Crust Icing:
1/2 cup confectioners sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1 tablespoon butter, softened

    Combine sliced peaches, 2/3 cup sugar, tapioca, cinnamon, nutmeg and one tablespoon cornstarch in a large bowl. Mix well. Let stand while preparing cream filling.

    Cream filling: In a medium saucepan, combine 1/2 cup sugar, Half-and-Half and 1/4 cup butter. Stir over medium heat until melted. Whisk two tablespoons milk and two tablespoons cornstarch in a small cup. Add to saucepan using a wire whisk. Cook until thickened, stirring constantly. Remove from heat. Add vanilla extract; let cool slightly.

    Place single crust of pastry in pie plate. Pour cream filling into pastry-lined pie plate. Spread evenly. Using a slotted spoon, arrange peaches on top of cream filling. Dot with one tablespoon butter. Top with second crust. Seal. Cut slits in top crust and cover edges of crust with foil to prevent over browning.

    Bake in preheated 375-degree oven for 40-45 minutes, removing foil from edges during last five minutes of baking. Bake until crust is golden brown.

    In small bowl, mix 1/2 cup confectioners sugar, one tablespoon milk, 1/4 teaspoon vanilla extract and one tablespoon softened butter. Spoon over top crust of warm pie. Let cool. Serve pie warm or cold and refrigerate leftovers.

Red Ribbon Winner:
Peach Cobbler Coffee Cake
As prepared and presented by Bonnie Robinson

1 cup sugar
1 cup butter, real soft
2 eggs
3 tablespoons peach flavoring
3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sour cream
6 peaches, peeled and cooked to be like pie filling
4 peaches, peeled and sliced

1 cup brown sugar
1 cup all-purpose flour
1/2 cup quick oats
1/4 teaspoon ground cinnamon
1/2 cup butter cut into slices

1 cup confectioners sugar
1 or 2 teaspoons milk

    In large bowl, cream one cup sugar and one cup butter until smooth and fluffy. Add eggs, one at a time, beating after each egg. Beat in peach flavoring. Combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with sour cream. Beat until mixed.

    Pour half of the batter into a greased 13x9-inch baking dish. Mix cooked peaches and sliced peaches. Spread over batter. Drop remaining batter by tablespoonfuls over filling.

    To mix the topping, mix brown sugar, one cup flour, oats and cinnamon in a mixing bowl.  Cut in butter until crumbly. Sprinkle over batter.

    Bake in preheated 350-degree oven for 60 to 70  minutes or until toothpick comes out clean. Cool for 30 minutes.

    Meanwhile, stir together confectioners sugar and enough milk to form a glaze. Pour over cooled cake.

Yellow Ribbon Winner:
Peaches and Cream Dessert
As prepared and presented by Michelle Russum

2 cups graham cracker crumbs
2 cups sugar (divided usage)
3/4 cup butter, melted
1 (8-ounce) package cream cheese, softened
1 cup confectioners sugar
1 (8-ounce) container frozen whipped topping, thawed as directed
3 teaspoons peach flavoring
4 cups thinly sliced fresh peaches
1 1/4 cups water
5 tablespoons flour
1 (3-ounce) box peach gelatin
1 (12-ounce) package frozen whipped topping, thawed as directed

    In a bowl, mix together graham cracker crumbs, 1/2 cup sugar, 3/4 cup softened butter and one teaspoon peach flavoring. Press onto bottom of a 13x9-inch baking dish and set aside.

    In another bowl cream together softened cream cheese and confectioners sugar until smooth. Beat in contents of the 8-ounce container of whipped topping and the peach flavoring. Spread evenly over graham cracker crust.

    In another bowl mix together peach slices and 1/4 cup sugar. Place one half of the peach slices over cream cheese layer and set aside. Combine water, 1 1/4 cups sugar and the flour. Bring to a boil, stirring constantly. Remove from heat and stir in peach gelatin until gelatin is dissolved. Let cool completely then spread evenly over peach layer.

    Evenly spread the contents of the 12-ounce container of whipped topping over the gelatin layer. Top with remaining peaches and chill well before serving. 

Email Judi Leaming at