A Year-Round Guide to Franklin and Nantahala

18 medium peaches, about 4 pounds; reserve fresh peach slices for garnish 1 cup sugar 1¼ cups flour, sifted ½ cup butter or margarine Peel and cut peaches into quarters.

Madison County Championship Rodeo

18 medium peaches, about 4 pounds; reserve fresh peach slices for garnish 1 cup sugar 1¼ cups flour, sifted ½ cup butter or margarine Peel and cut peaches into quarters.

Rosemary and Goat Cheese Strata

18 medium peaches, about 4 pounds; reserve fresh peach slices for garnish 1 cup sugar 1¼ cups flour, sifted ½ cup butter or margarine Peel and cut peaches into quarters.

Old-Time Peach Crumb Pudding

18 medium peaches, about 4 pounds; reserve fresh peach slices for garnish
1 cup sugar
1¼ cups flour, sifted
½ cup butter or margarine

Peel and cut peaches into quarters. Combine ½ cup sugar and 3 tablespoons flour, and mix with peaches. Put in a baking dish large enough for the amount of peaches (a 9-inch x 13-inch pan should work). Mix remaining sugar and flour. Add butter or margarine, and cut mixture to crumb consistency. Sprinkle crumbs over peaches. Bake at 375° for 1 hour or until done.


To order a copy of Revolutionary Cooks, contact Ramona Collins at (336) 874-2302 or ramocolli3@aol.com.

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This story was published on Jun 28, 2011

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.