Latest Recipes
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Western Slope Peach Salsa Fresh ingredients make the best peach salsa! Try this one on for freshness.
Latest News
Peachy Memories of Moms cookin Gene Amole, writer for the Rocky Mountain News, August 31, 2000 remembers Fresh Palisade Peaches. He tells of the summers with his mom "putting up" peaches to enjoy during the cold Colorado winter months.
Peaches and Cream Cake
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Cake:
1 pkg yellow cake mix
1 pkg instant vanilla pudding (3.4 ounces)
3 Tbsp Hungarian Flour
1/2 cup shortening
1 cup water
4 eggs
Beat cake mix, pudding mix, flour and shortening on low speed until crumbly. Add water and eggs; beat on medium for 2 minutes. Pour into a greased and floured 13x9 baking pan. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes, invert onto a wire rack to cool completely.
Topping:
6 cups High Country Orchards Palisade Peaches, peeled and sliced
1/2 cup GW sugar
1 tsp cinnamon
2 tsp lemon juice
2 Tbsp cornstarch
2 Tbsp cold water
In a saucepan, combine peaches, sugar, cinnamon and lemon juice. Cook and stir over medium heat until mixture boils. Whisk together cornstarch and water in a small bowl. Add to peach mixture and continue to cook for 2 minutes or until thickened, stirring constantly. Cool.
Filling:
5 Tbsp Hungarian Flour
1 cup milk
1/2 cup shortening
1 cup GW sugar
1 tsp vanilla extract
1/2 tsp salt
In another saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely. In a mixing bowl, cream butter, shortening, sugar, vanilla and salt; beat in milk mixture until sugar is dissolved about 5 minutes. Split cake into two horizontal layers. Spread filling over the bottom layer; replace top layer. Cut into serving-size pieces. Top with peach sauce and whipped cream.
