Nelda Vogel with her late husband, George Vogel. Photo: Tiffany Hofeldt
Peach Enchiladas
Ingredients
- 4 cups fresh peaches, peeled and sliced
- 1/2 cup sugar
- 12 to 15 flour or wheat tortillas (regular size)
- 1/2 stick butter
- Cinnamon sugar to taste
- Tap water
- 9” x 13” pan – spray with cooking spray
Directions
Preheat oven to 400 degrees. Spray pan. Peel and slice peaches, then stir in sugar.
Spoon peaches into tortillas and tightly roll the tortillas. Place rolled tortillas into pan, seam down. Space the tortillas closely, filing entire pan. It is okay for some tortillas to line the sides of the pan.
Along the sides of the pan, pour water into the pan until water is approximately 3/4” high. Slice butter and scatter on top of enchiladas. Sprinkle cinnamon sugar on top of all enchiladas. Bake at 400 degrees in middle rack for 40 to 45 minutes. Serve with or without vanilla ice cream.
Peach Pie
Ingredients
- 1 cup sugar
- 1/3 cup butter
- 1/3 cup flour
- 1 egg
- 1/4 teaspoon vanilla
- 4 cups sliced Vogel peaches
- 1 unbaked pie shell
Directions
Cream butter and sugar together. Cut in flour. Beat egg and add to the mixture. Add vanilla. Place peaches in pie shell and spread sugar and butter mixture over peaches. Bake at 350 degrees until brown and crispy.
Nelda Vogel and the late George Vogel founded Vogel Orchards in Stonewall. Their son Jamey and his wife, Terri, now manage the orchards, along with the orchards’ roadside stand on U.S. 290. Nelda Vogel remains involved in the operation.
