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Posts Tagged ‘peaches’

Butterscotch Peach Pie

Butterscotch Peach Pie

Ingredients
2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
4 to 5 tablespoons cold water

FILLING:
3/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/3 cup light corn syrup
3 tablespoons butter, melted
2 tablespoons lemon juice
1/4 teaspoon almond extract
8 medium peaches, peeled and sliced

Directions
In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle.

For filling, in a small saucepan, combine brown sugar and flour. Stir in corn syrup and butter until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and extract. Place peaches in a large bowl; add syrup mixture and toss to coat.

Divide dough in half so one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. pie plate. Transfer to pie plate; trim pastry to 1/2 in. beyond rim of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil.

Bake at 375° for 25 minutes. Uncover; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

Recipe found here: Butterscotch Peach Pie

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Pineapple-Caramel Sponge Cakes

Pineapple-Caramel Sponge Cakes

Ingredients
1 can (8 ounces) unsweetened crushed pineapple, drained
1/2 cup caramel ice cream topping
4 individual round sponge cakes
1 pint vanilla ice cream, softened

Directions
In a small saucepan, combine pineapple and caramel topping. Cook over medium heat for 2-3 minutes or until heated through, stirring occasionally.

Place sponge cakes on dessert plates. Top each with a scoop of ice cream and 1/4 cup pineapple sauce. Serve immediately. Yield: 4 servings

Recipe found here: Pineapple-Caramel Sponge Cakes

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south carolina peach cobbler

South Carolina Cobbler

Ingredients
4 cups sliced peeled fresh or frozen peaches, thawed
1 cup sugar, divided
1/2 teaspoon almond extract
1/3 cup butter, melted
3/4 cup all-purpose flour
2 teaspoons baking powder
Pinch salt
3/4 cup milk
Vanilla ice cream, optional

Directions
In a large bowl, gently toss peaches, 1/2 cup sugar and extract; set aside. Pour butter into a 2-qt. baking dish.

In a small bowl, combine the flour, baking powder, salt and remaining sugar; stir in milk until smooth. Pour evenly over butter (do not stir). Top with peach mixture.

Bake at 350° for 50-55 minutes or until golden brown and bubbly. Serve with ice cream if desired. Yield: 8 servings.

Recipe found here: South Carolina Cobbler

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Georgia Peach Ice Cream

Georgia Peach Ice Cream

Ingredients
4 eggs
1-1/4 cups sugar, divided
1/2 teaspoon salt
4 cups whole milk
2 cans (14 ounces each) sweetened condensed milk
1-3/4 pounds fresh peaches, peeled and sliced

Directions
In a large heavy saucepan, whisk eggs, 1 cup sugar and salt until blended; stir in milk. Cook over low heat until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.

Quickly transfer to a bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in sweetened condensed milk. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.

When ready to freeze, in a small bowl, mash peaches with remaining sugar; let stand 30 minutes. Fill cylinder of ice cream freezer two-thirds full with custard, stirring in some of the peaches; freeze according to manufacturers’ directions. Refrigerate remaining mixture until ready to freeze.

Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture and peaches. Yield: 3-3/4 quarts.

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Juicy Peach & Strawberry Crumb Pie

Juicy Peach & Strawberry Crumb Pie

Ingredients
1 sheet refrigerated pie pastry
3-1/2 cups sliced peeled peaches (about 4 medium)
2-1/2 cups sliced fresh strawberries
2 tablespoons lemon juice
3/4 cup sugar
1/4 cup cornstarch
2 tablespoons minced fresh basil
3/4 cup all-purpose flour
1/2 cup packed brown sugar
6 tablespoons cold butter

Directions
Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. In a large bowl, combine peaches, strawberries and lemon juice. In a small bowl, mix sugar, cornstarch and basil. Add to fruit and toss gently to coat. Transfer to crust.

In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place pie on a foil-lined baking pan.

Bake on a lower oven rack 45-55 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

Recipe of the Day: Juicy Peach & Strawberry Crumb Pie

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Peach Strawberry Sundaes

Peach Strawberry Sundaes

Ingredients
2-1/2 cups chopped peeled fresh peaches
1 cup fresh strawberries, quartered
4-1/2 teaspoons sugar
1 tablespoon lime juice
Vanilla ice cream

Directions
In a large bowl, combine the peaches and strawberries. Combine the sugar and lime juice; pour over fruit and gently toss to coat. Serve over ice cream. Yield: 6 servings.

Recipe found here: Peach Strawberry Sundaes

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Cinnamon Biscuit Peach Cobbler

Cinnamon Biscuit Peach Cobbler

Ingredients
1-1/2 cups all-purpose flour
1 tablespoon plus 1/3 cup packed brown sugar, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons cold butter, cubed
1/2 cup 2% milk
2 tablespoons butter, melted
3/4 cup chopped walnuts
3/4 teaspoon ground cinnamon

FILLING:
1 cup packed brown sugar
2 tablespoons cornstarch
3/4 teaspoon grated lemon peel
1 cup water
9 cups sliced peeled peaches

Directions
In a small bowl, combine the flour, 1 tablespoon brown sugar, baking powder, salt and baking soda; cut in cold butter until mixture resembles coarse crumbs. Stir in milk just until blended.

Transfer to a floured surface; knead 10-12 times. Pat into a 12-in. square. Brush with melted butter.

Combine the walnuts, cinnamon and remaining brown sugar; sprinkle over dough to within 1/2 in. of edge. Roll up jelly-roll style. Seal dough; set aside.

For filling, in a large saucepan, combine the brown sugar, cornstarch and lemon peel. Gradually stir in water until blended. Add peaches.
Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Transfer to a greased 13-in. x 9-in. baking dish.

Cut biscuit dough into twelve 1-in. slices; arrange biscuits over filling. Bake, uncovered, at 400° for 20-25 minutes or until golden brown. Yield: 12 servings.

Recipe found here: Cinnamon Biscuit Peach Cobbler

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