best dessert recipes: Peach

Showing posts with label Peach. Show all posts

Alex Makes Dessert

Nine years ago today I received the most precious gift of my life. God brought our beautiful baby boy into this world, forever making me the luckiest Mommy ever.

That's right, it's Monkey's birthday!!! I am celebrating my favorite little man today. The one whose smile can instantly make my day go from bad to great, the one whose hugs and kisses complete my world, and the one who when he says "I love you, Mommy", makes my heart skip a beat and my soul leap for joy.

I thought instead of sharing something I made for him, it would be fun to share something with you that he made himself! That's right this is so simple, that with just a little help from Mommy (or any other adult) a little monkey can make it!

It was Labor Day weekend and Alex wanted to be in the kitchen, so I figured why not put him in charge of dessert! He and I love anything peach, so we couldn't wait to try this. But to be honest, even his Daddy, who isn't the biggest peach fan in the world, could not get enough. Mixing the sugar with the peaches, even though they are drained, forms this almost custard like filling that takes this from good to outstanding.

If you are looking for an easy sweet treat tonight, maybe your little ones could have a hand in making it.

~Happy Birthday Alex! We could not love you more.

The day we had you, God gave us the world.~

Easy Peach Cobbler From Betty Crocker

1 c. original Bisquick mix

1 c. milk

1/2 tsp. ground nutmeg

1/2 c. butter, melted

1 c. sugar

1 (29 oz.) can sliced peaches, drained

Cinnamon for garnish

Preheat oven to 375. Stir together Bisquick, milk and nutmeg in an ungreased 8x8 baking pan. Stir in butter until blended. Stir together sugar and peaches. Spoon over batter. Bake 50-60 minutes until golden. Sprinkle with cinnamon before serving.

Shared on The Country Cook Sept. 20, 2013

Peaches at Very Good Recipes

Nine years ago today I received the most precious gift of my life. God brought our beautiful baby boy into this world, forever making me the luckiest Mommy ever.

If you are looking for an easy sweet treat tonight, maybe your little ones could have a hand in making it.

~Happy Birthday Alex! We could not love you more.

The day we had you, God gave us the world.~

Easy Peach Cobbler From Betty Crocker

1 c. original Bisquick mix

1 c. milk

1/2 tsp. ground nutmeg

1/2 c. butter, melted

1 c. sugar

1 (29 oz.) can sliced peaches, drained

Cinnamon for garnish

Shared on The Country Cook Sept. 20, 2013

Peaches at Very Good Recipes

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Peach Cobbler Cake

This is the cake that almost didn't happen. I drooled over the recipe when I saw it on Facebook some time ago, and I even went as far as to put the ingredients on my grocery list and buy them. But I neglected to save, print, or Pin the recipe. When I got the ingredients out and started looking for the recipe, I couldn't even remember which blog had posted it, and it's a big recipe-blog world out there. I Googled and searched until I found THE recipe I was looking for at The Country Cook. Brandie posted this recipe toward the end of April, so it took me more than 2 months after I bought the ingredients to find the recipe again and bake the cake.

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Peach Cobbler Cake

1 box yellow cake mix, divided use

1 cup all purpose flour

1 packet (2 1/4 teaspoons) active dry yeast

2/3 cup warm water

2 eggs

2 (21 ounce) cans peach pie filling

1/2 cup (1 stick) butter

Icing

1 cup powdered sugar

2 - 3 tablespoons milk

Preheat oven to 350 degrees F. Prepare a 9 x 13-inch baking dish with cooking spray.

Measure 2 cups of the dry cake mix out into a mixing bowl; set the remaining cake mix aside to use later.

Combine the 2 cups cake mix with flour and yeast, add warm water, stir well. Add eggs; stir until combined. Spread mixture in prepared baking dish. Next, spread both cans of pie filling evenly on top of cake batter.

In a medium bowl, combine remaining dry cake mix and butter. Blend together with a pastry cutter until mixture is crumbly. Sprinkle this mixture over the pie filling.

Bake in preheated oven for about 45 - 55 minutes, or until topping is golden brown. Allow the cake to cool for about 15 minutes.

In a small bowl, combine powdered sugar and milk. Drizzle icing over top of cake and serve.

This Peach Cobbler Cake starts with a layer made from cake batter.

The second layer is peach pie filling.

The pie filling is covered with a crumble topping.

Drizzle the cooled cake with icing. This Peach Cobbler Cake was well worth the wait, but just a bit of advice - if you see a recipe you want to try - print it or Pin it!

This recipe was shared with:
All My Bloggy Friends
Arkansas Women Bloggers

Print Recipe

Peach Cobbler Cake

1 box yellow cake mix, divided use

1 cup all purpose flour

1 packet (2 1/4 teaspoons) active dry yeast

2/3 cup warm water

2 eggs

2 (21 ounce) cans peach pie filling

1/2 cup (1 stick) butter

Icing

1 cup powdered sugar

2 - 3 tablespoons milk

Preheat oven to 350 degrees F. Prepare a 9 x 13-inch baking dish with cooking spray.

Measure 2 cups of the dry cake mix out into a mixing bowl; set the remaining cake mix aside to use later.

In a medium bowl, combine remaining dry cake mix and butter. Blend together with a pastry cutter until mixture is crumbly. Sprinkle this mixture over the pie filling.

Bake in preheated oven for about 45 - 55 minutes, or until topping is golden brown. Allow the cake to cool for about 15 minutes.

In a small bowl, combine powdered sugar and milk. Drizzle icing over top of cake and serve.

This Peach Cobbler Cake starts with a layer made from cake batter.

The second layer is peach pie filling.

The pie filling is covered with a crumble topping.

reade more...

Palatable Peach Shortbread

Today I have a special guest blogger to share a recipe. Tiffany, my daughter-in-law, has cooked up something good with peaches. I didn't get a taste of it because she lives in Tennessee, but the pictures look awesome. Any chance I get to let Tiffany cook, I do. When we were on vacation together this summer, she made some wonderful Guacamole for us. I can't wait to try this new recipe!

Aunt Nubby

This is my guest blogger, Tiffany.

*

Ever since we've been together, I've told people that my husband, Daniel, is the cook and I am the baker. Since a kid, I've baked cookies and cakes and pies with my mother in her cramped little kitchen, doling out tasty pastries like tomorrow would never come. One of my favorite treats, however, doesn't come from my mother's kitchen, but another, the SmittenKitchen. Today's recipe is Peach Shortbread.

This is truly one of the easiest recipes I've ever followed, but it is easy to mess up as I have today while making this latest batch. I'll reveal my flub further down.

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Peach Shortbread

1 cup of sugar
1 teaspoon of baking powder
2 3/4 cups plus two tablespoons of all purpose flour
1/4 teaspoon of cinnamon
1/8 teaspoon of grated nutmeg
1/4 teaspoon of salt (granulated; not kosher)
2 sticks of unsalted butter
1 large egg
2 peaches, pitted and sliced thin

Start by browning the butter in a medium saucepan over med-low heat. This will take between 8-10 minutes depending on your range top (gas or electric). The butter will foam first before it turns golden, and very quickly will begin to brown. Be sure to stir frequently. Pour the browned butter into a bowl and place in the freezer for about 30 minutes or until solidified.

Next, preheat the oven to 375ºF, and grease or butter a 9x13 inch pan.

In another bowl, combine the sugar, baking powder, flour, spices and salt. Once the flour mixture is thoroughly whisked, begin spooning in brown butter along with the egg, and either with a pastry blender, fork or your fingers, blend altogether. This will result in a very crumbly mixture.

Use about 3/4 of this crumbly mixture and pat firmly down into the pan. Layer the peach slices on top of the patted mixture, then dust the top with the leftover crumbly mixture. Pop the pan in the oven for half an hour or until the sides and the top is brown. Then cut it into little squares after it has cooled.

While the butter is browning, go ahead and start pitting and slicing the peaches. The butter will foam for a few minutes before it begins to clear up and brown.

Here's my flub: I only used one stick of butter! Fortunately, the shortbread turned out just fine. I had to take out about a cup of flour for it work, though.

Pat the first layer of the mixture firmly into the pan, then layer the peach slices over that top. Afterward, scatter the last of the crumbly mixture over the top. Bake at 375 for 30 minutes and you're done!

Recipe source:

The Smitten Kitchen - Peach Shortbread

Aunt Nubby

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While the butter is browning, go ahead and start pitting and slicing the peaches. The butter will foam for a few minutes before it begins to clear up and brown.

Here's my flub: I only used one stick of butter! Fortunately, the shortbread turned out just fine. I had to take out about a cup of flour for it work, though.

Recipe source:

The Smitten Kitchen - Peach Shortbread

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Blueberry Fruit Salad

I found this recipe for Blueberry Fruit Salad several years ago in a Taste of Home magazine. I make different fruit salads, and this is a good recipe with a distinct twist. This fruit salad combines both fresh fruit and canned fruit. There is also a dressing for the fruit salad made by combining the flavors of vanilla pudding mix and powdered orange drink mix, making a very refreshing flavor for a summer day.

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Blueberry Fruit Salad
1 can (20 ounces) pineapple chunks
1 can (15 ounces) sliced peaches
4 cups fresh or frozen blueberries
3 medium firm bananas, sliced
1 cup green grapes, halved
1 cup sliced fresh strawberries
1 package (3.4 ounces) instant vanilla pudding mix
3 tablespoons orange breakfast drink mix (like Tang)

Begin with the canned fruit.

Drain the pineapple chunks and the peaches, reserving juices; set aside. Pour the drained fruit into a large bowl.

Then we'll need the fresh fruit.

Combine 4 cups blueberries, 3 sliced bananas, 1 cup of halved green grapes, and 1 cup of sliced strawberries with the peaches and pineapple.

To make the dressing we need instant vanilla pudding mix and Tang orange breakfast drink mix.

Combine the vanilla pudding mix, 3 tablespoons of the orange drink mix, and the reserved fruit juice. Mix well.

Pour over fruit and toss to coat.

This makes a large, beautiful fruit salad.

This one won't last long at my house.

This recipe was shared with:
Susie QT Pies Happy Friday

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Drain the pineapple chunks and the peaches, reserving juices; set aside. Pour the drained fruit into a large bowl.

Then we'll need the fresh fruit.

Combine the vanilla pudding mix, 3 tablespoons of the orange drink mix, and the reserved fruit juice. Mix well.

Pour over fruit and toss to coat.

This makes a large, beautiful fruit salad.

This one won't last long at my house.

This recipe was shared with:
Susie QT Pies Happy Friday

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Double Crusted Peach Cobbler

My husband has been gone for more than a week on a fishing trip. He came home today, and to welcome him back I made a peach cobbler. This recipe is one that my sister Helen gave me, and it originally came from Southern Living.

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Double Crust Pastry
2 cups all purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons chilled shortening
4 to 5 tablespoons ice water

Combine flour and salt; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle ice water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; cover and chill until ready to use.

Double Crusted Peach Cobbler
8 cups sliced fresh peaches - about 5 pounds
2 cups sugar
3 tablespoons all purpose flour
1/2 teaspoon ground nutmeg
1 teaspoon almond or vanilla extract
1/3 cup butter or margarine
Pastry for double crust 9-inch pie

Preheat oven to 475 degrees F.

Start with 8 cups of sliced fresh peaches.

Next we'll need 2 cups sugar, 3 tablespoons flour and 1/2 teaspoon nutmeg.

Mix peaches together with sugar, flour and nutmeg in a Dutch oven; set aside a few minutes until syrup forms.

Bring peach mixture to a boil; reduce heat to low and cook 10 minutes or until tender. Remove from heat. Add extract and butter.

Stir until butter melts.

Spoon half of the peaches into a lightly buttered baking dish. The original recipe says to use a 9-inch square dish. I used an 8 x 12-inch baking dish. There were so many peaches, I feared a boil over!

Now roll half of the pastry to 1/8 inch thickness on a lightly floured surface, and cut a square (or rectangle) to cover the peaches.

Notice that my pastry is not very pretty. In my haste I tore it when I picked it up, but not to worry! This pastry will be inside the cobbler so it doesn't have to look beautiful. Bake at 475 degrees F for 12 minutes or until lightly browned.