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Orr’s Farm Market Peach Dessert Contest 

Orr’s Farm Market held their 3rd Annual Peach Dessert Contest Recipe Competition on Saturday June 18th at their market. There were customer and employee  contestants who brought a wide range of dessert recipes.


Judges for the event were Tony Petrucci (Berkeley County Council), Wanda Miller (teacher at Martinsburg High School), Leslie Stillwell (Family and Consumer Sciences teacher Musselman High School), and Eileen Boward (Mt. Clifton CEO's). The judges were looking for taste, use of fruit, creativity, and appearance.


The winning recipe belonged to Amanda Durrant with her Peach Pecan Upside Down Cake. Second place went to Megan Price with  Peach Melba Pie. Third place went to Betty Crites, who made a Peach Crisp. The People’s Choice Award went to Amanda Durrant as well for her Peach Pecan Upside Down Cake

Customers could donate $2 for dessert tasting and entry into a seasonal fruit basket drawing. All donations benefitted the Boys and Girls Club of Martinsburg. Orr’s Farm Market successfully raised over $900 for the Boys and Girls Club of Martinsburg.


Peach Pecan Upside Down Cake(1st place recipe)

Amanda Durrant, First Place
Orr’s Peach Dessert Contest

For the cake

1 3/4 sticks unsalted butter, softened
2 cups sugar
3 eggs
1tsp. vanilla extract

2 1/2 cups all purpsoe flour

3 tsp. baking powder

1 tsp. baking soda

3 Tbs. milk

1 cup peach yogurt

2 cups chopped peaches

For the topping:

1/4 cup butter, melted
1/2 cup packed brown sugar
1 each white and yellow peach, sliced
1 cup pecan halves

For the whipped cream:

1 cup heavey whipping cream
1 Tbs. honey
1/2 tsp. vanilla extract

Preheat oven to 325 degrees F. Line a spring form pan with greased parchment paper.  Beat butter and sugar until smooth.  Add the vanilla and eggs, one at a time, beating well.  Mix together flour, baking powder, salt, and baking soda.  Add half of the four mixture, the milk, and half the yogurt.  Mix on low for 1 minute.  Add the remaining flour mixture and yogurt.  Fold chopped peaches into batter.  Pour melted butter into pan and sprinkle with brown sugar.  Arrange pecans and sliced peaches on top of brown sugar.  pour in cake batter.  Bake for 1 1/2 hours or until toothpick inserted in the middle of the cake comes out clean.  Cover cake with greased aluminum foil for last 45 minutes of baking.  whip heavey cream into desired consistency, add in honey and vanilla.  Serve whipped cream along with peach pecan upside-down cake.



Peach Melba Pie (2nd Place Recipe)

Megan Price, Second Place
Orr’s Peach Dessert Contest

For the crust:

1 box vanilla wafer cookies
½  cup sugar
1/2 cup melted butter   
1 teaspoon ground ginger

Preheat oven to 375 degrees F. Place cookies in food processor and pulse until finely ground.  Combine cookie crumbs with the rest of the ingredients in a bowl and stir to combine.  Press into a 10" pie pan, using the botton of a glass to tamp and evenly distribute crumbs.  Depending on the depth of the pan, there may be leftover crumbs.  Reserve to sprinkle on top of the finished pie.  Bake for 8-12 minutes of until golden.

For the filling:

2 cups raspberries
6 meduim to large peaches, pitted and peeled (used red haven for this pie)
1 cup sugar
3 Tablespoons cornstarch

1/8 cup lemon juice

Combine sugar and cornstarch in a small bowl and set aside.  Thinly slice half of the peaches and toss with lemon juice or fruit frest to prevent browning.  Arrange slices in overlapping circles in the bottom of the crust.  Place raspberries and the rest of the peaches in a blender or food processor and suree.  Place in a sieve over a larve saucepan and press puree throughwith a spoon or spatula, removing seeds and other undesirable bits (you should have about 2 cups of strained puree).  Heat Pureeover meduikm heat for 1 minute, stirring occasionally.  When the puree starts to steam, add the sugar/cornstarch mixture and lemon juice.  Stir mixture over medium heat until it thickens, 5-10 minutes.  Once it has reached the desiredconsistency, pouroversliced peachesand use the back of a metal spoon to cover all slices. Arrange additional slices on top of puree, if desired.  Allow to chill in the refigerator until the pie has set, at least two hours (but overnight would be even better).  Decorate with sweetened whipped cream, additional raspberries and peaches, and/or levfover crumbs from the crust.  or eat straight from the pan with a spoon...I won't tell!

For sweetened whipped cream:

4 oz. mascarpone cheese (cream cheese will work too)

1/2 tsp. vanilla extract

1/4 cup sugar

1 cup heavy cream

For best results, chill bowl and beater for at least 15 minutes.  Combine mascarpone, vanille, and sugar and beaton high until well incorporated and slightly fluffy (2-3 minutes).  While the mixer is rumming on medium-high speed, slowly pour in the cream.  Beat on high to stiff peaks.ther.   


Peach Crisp (3rd Place Recipe)

Betty Crites, Third Place
Orr’s Peach Dessert Contest


1 cup flour
1 cup brown sugar
3 cup oats

1 tsp. cinnamon
1/2 cup butter
4 cup chopped peaches

1 cup sugar

2 Tbsp. cornstarch

1 cup water

1 tsp. vanilla

Mix flour, brown sugar, oats, and cinnamon.  Cut in butter.  Press half in a greased 9" pan.  top with peaches.  In saucepan, combine sugar, cornstarch, water, and vanilla.  Cook until thick.  Pour over peaches.  Sprinkle with remaining crumbs.  Bake at 350 degrees F for 1 hours.  (Adding slices almonds to crumbs is a an option.)