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It's the month of the Peach!

Posted by on Jul. 31, 2011 at 12:51 AM
  • 42 Replies

Brown Sugar-Cinnamon Peach Pie


Serve with vanilla ice cream sprinkled with candied or toasted pecans.


Brown Sugar-Cinnamon Peach PiePhoto by: Photo: Jim Franco; Styling: Joe Maer
  • YIELD: Makes 8 servings
  • HANDS-ON:30 Minutes
  • TOTAL:4 Hours, 50 Minutes
  • COURSE: Desserts, Pies/Pastries

Ingredients

  • 1 1/3 cups cold butter
  • 4 1/4 cups all-purpose flour, divided
  • 1 1/2 teaspoons salt
  • 1/2 to 3/4 cup ice-cold water
  • 8 large fresh, firm, ripe peaches (about 4 lb.)
  • 1/2 cup firmly packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 1/2 tablespoons butter, cut into pieces
  • 1 large egg, beaten
  • 1 1/2 tablespoons granulated sugar

Preparation

1. Cut 1 1/3 cups butter into small cubes, and chill 15 minutes. Stir together 4 cups flour and 1 1/2 tsp. salt. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Gradually stir in 1/2 cup ice water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 Tbsp. at a time, if necessary. Turn dough out onto a piece of plastic wrap; press and shape dough into 2 flat disks. Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours.

2. Preheat oven to 425º. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4-inch thickness. Starting at 1 edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate.

3. Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface.

4. Peel peaches, and cut into 1/2-inch-thick slices; cut slices in half. Stir together brown sugar, next 3 ingredients, and remaining 1/4 cup flour in a bowl; add peaches, stirring to coat. Immediately spoon peach mixture into piecrust in pie plate, and dot with 1 1/2 Tbsp. butter. (Do not make mixture ahead or it will become too juicy.)

5. Carefully place remaining piecrust over filling; press edges of crusts together to seal. Cut off excess crust, and reserve. Crimp edges of pie. If desired, reroll excess crust to 1/4-inch thickness. Cut into 3-inch leaves using a knife. Brush top of pie with beaten egg; top with leaves. Brush leaves with egg; sprinkle with 1 1/2 Tbsp. granulated sugar. Cut 4 to 5 slits in top of pie for steam to escape.

6. Freeze pie 15 minutes. Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan.

7. Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 375°; bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly (juices will bubble through top). Transfer to a wire rack; cool 2 hours before serving.

Lovely Lattice: For an equally impressive top crust, cut remaining dough disk in Step 3 into 3 (1 1/2-inch-wide) strips and 8 (1/4-inch-wide) strips using a fluted pastry wheel. Proceed as directed through Step 4. In Step 5, replace whole crust with dough strips, making a lattice design. Omit pastry leaves. Brush lattice with beaten egg, and sprinkle with sugar. Omit slits in crust. Proceed as directed in Steps 6 and 7, shielding just the edges with foil.





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by on Jul. 31, 2011 at 12:51 AM
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dntbgmeb4cofe
by on Jul. 31, 2011 at 12:52 AM

Blackberry-Peach Coffee Cake


Prep: 20 min.; Bake: 1 hr., 10 min.; Cool: 1 hr., 30 min.


Blackberry-Peach Coffee CakePhoto by: Photo: Jennifer Davick; Stylist: Rose Nguyen
  • YIELD: Makes 8 servings
  • COURSE: Breakfast/Brunch

Ingredients

  • Streusel Topping
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • 2 teaspoons vanilla extract
  • 2 cups peeled and sliced fresh firm, ripe peaches (about 2 large peaches, 7 oz. each)
  • 1 cup fresh blackberries
  • Powdered sugar
  • Garnishes: fresh blackberries, sliced peaches

Preparation

1. Preheat oven to 350°. Prepare Streusel Topping.

2. Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

3. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 9-inch springform pan; top with sliced peaches and blackberries. Pinch off 1-inch pieces of Streusel Topping, and drop over fruit.

4. Bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. (A wooden pick inserted in center will not come out clean.) Cool completely on a wire rack (about 1 1/2 hours). Dust with powdered sugar. Garnish, if desired.

Note: We found that using a shiny or light-colored pan gave us the best results. If you have a dark pan, wrap the outside of the pan with heavy-duty aluminum foil to get a similar result.

Peach Coffee Cake: Omit blackberries. Increase peaches to 3 cups sliced (about 3 large peaches, 7 oz. each). Proceed with recipe as directed.


Streusel Topping

  • YIELD: Makes 1 1/2 cups
  • PREP TIME:10 Minutes
  • COURSE: Breakfast/Brunch, Sauces/Condiments

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 2/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Preparation

1. Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well. Add flour, cinnamon, and nutmeg; beat just until blended.

dntbgmeb4cofe
by on Jul. 31, 2011 at 12:54 AM

Summertime Peach Ice Cream

 

Take advantage fresh peaches and make our five-star homemade peach ice-cream to cool off this summer.

 

Summertime Peach Ice Cream
  • YIELD: Makes 2 quarts
  • COURSE: Desserts, Ice Cream/Sherbet

Ingredients

  • 4 cups peeled, diced fresh peaches (about 8 small ripe peaches)
  • 1 cup sugar
  • 1 (12-ounce) can evaporated milk
  • 1 (3.75-ounce) package vanilla instant pudding mix
  • 1 (14-ounce) can sweetened condensed milk
  • 4 cups half-and-half

Preparation

Combine peaches and sugar, and let stand 1 hour.

Process peach mixture in a food processor until smooth, stopping to scrape down sides.

Stir together evaporated milk and pudding mix in a large bowl; stir in peach puree, condensed milk, and half-and-half.

Pour mixture into freezer container of a 4-quart hand-turned or electric freezer; freeze according to manufacturer's instructions. Spoon into an airtight container, and freeze until firm.

dntbgmeb4cofe
by on Jul. 31, 2011 at 12:54 AM

Peach-and-Blueberry Parfaits

 

Prep: 30 min., Cook: 15 min., Chill: 2 hrs.

 

Peach-and-Blueberry Parfaits
  • YIELD: Makes 8 servings
  • COURSE: Desserts, Cakes/Frostings, Puddings/Custards

Ingredients

  • 2 cups 1% low-fat milk
  • 1 large egg
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 3 pounds fresh peaches, peeled and chopped (about 7 cups)
  • 1 pt. fresh blueberries
  • 1/2 (14-oz.) angel food cake, cubed (about 6 cups)
  • Garnish: fresh mint sprigs

Preparation

1. Whisk together first 4 ingredients in a small nonaluminum saucepan over medium-low heat, and cook, stirring constantly, 15 minutes or until slightly thickened. (Mixture should lightly coat the back of a spoon.) Remove from heat; stir in vanilla.

2. Pour mixture into a small mixing bowl, and place plastic wrap directly over surface of custard to prevent film from forming; chill 2 hours or until ready to serve.

3. Layer fruit and cake in 8 mason jars or tall glasses. Drizzle each with 1/4 cup vanilla sauce. Garnish, if desired.

 

dntbgmeb4cofe
by on Jul. 31, 2011 at 12:55 AM

Fresh Peach Gelées


Prep: 20 min., Stand: 1 min., Chill: 8 hr.


Fresh Peach Gelées 
  • YIELD: Makes 16 (4-cube) servings
  • COURSE: Beverages, Beverages, Alcoholic, Desserts

Ingredients

  • 1 cup sparkling white wine
  • 1/2 cup vodka
  • 1/4 cup Peach Puree
  • 1 (3-oz.) package peach-flavored gelatin*
  • 1 (1-oz.) package unflavored gelatin
  • 1 cup boiling water
  • Garnish: fresh peach slices

Preparation

1. Stir together wine, vodka, and Peach Puree in an 11- x 7-inch baking dish; sprinkle gelatins over wine mixture. Let stand 1 minute.

2. Stir 1 cup boiling water into wine mixture, stirring until gelatin is dissolved. Cover and chill 8 hours or until set.

3. Cut gelatin into 64 (1-inch) cubes. Garnish, if desired.

*Sugar-free peach-flavored gelatin may be substituted.

Peach Puree


Prep: 10 min. Use leftover Peach Puree as a spread for biscuits, a mix-in for warm oatmeal, or a topping for French toast or pancakes. It will keep for a few days in the refrigerator.


This recipe goes with Fresh Peach Gelées

  • YIELD: Makes about 1 cup (serving size: 1/4 cup)
  • COURSE: Beverages, Sauces/Condiments

Ingredients

  • 1 cup peeled and chopped fresh peaches
  • 1 teaspoon sugar

Preparation

1. Process peaches, sugar, and 1 Tbsp. water in a blender 1 minute or until smooth. Transfer to a small bowl; cover and chill until ready to use.

dntbgmeb4cofe
by on Jul. 31, 2011 at 12:57 AM

Peach Streusel Muffins

 

If you're using frozen peach slices, thaw them; then drain any liquid before chopping.

 

Peach Streusel Muffins
  • YIELD: Makes 1 dozen
  • COURSE: Breads, Breakfast/Brunch

Ingredients

  • 1/4 cup butter or margarine, softened
  • 1/3 cup sugar
  • 1 large egg
  • 2 1/3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen peeled peaches, chopped
  • 1/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 1/2 tablespoons chilled butter or margarine

Preparation

Beat 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1/3 cup sugar, beating until light and fluffy. Add egg, beating until blended.

Combine 2 1/3 cups flour, baking powder, and salt. Add flour mixture to butter mixture alternately with milk, stirring well after each addition. Stir in vanilla extract, and fold in chopped peaches.

Spoon muffin batter into greased or paper-lined muffin pan, filling two-thirds full.

Combine 1/4 cup sugar, 3 tablespoons flour, and cinnamon; cut in 2 1/2 tablespoons butter with pastry blender or fork until mixture resembles crumbs. Sprinkle evenly over muffin batter.

Bake at 375° for 20 minutes or until golden. Remove from pans, and cool on wire racks.

dntbgmeb4cofe
by on Jul. 31, 2011 at 12:57 AM

Pecan-Peach Cobbler

 

Showcase two of the South’s most beloved products—peaches and pecans—in this old-fashioned peach cobbler.

 

Pecan-Peach CobblerPhoto by: Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
  • YIELD: Makes 10 to 12 servings
  • PREP TIME:45 Minutes
  • OTHER:56 Minutes
  • COURSE: Desserts, Pies/Pastries

Ingredients

  • 12 to 15 fresh peaches, peeled and sliced (about 16 cups)
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 3 cups sugar
  • 2/3 cup butter
  • 1 1/2 teaspoons vanilla extract
  • 2 (15-oz.) packages refrigerated piecrusts
  • 1/2 cup chopped pecans, toasted
  • 5 tablespoons sugar, divided
  • Sweetened whipped cream

Preparation

1. Preheat oven to 475°. Stir together peaches, flour, nutmeg, and 3 cups sugar in a Dutch oven. Bring to a boil over medium heat; reduce heat to low, and simmer 10 minutes. Remove from heat; stir in butter and vanilla. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.

2. Unroll 2 piecrusts. Sprinkle 1/4 cup pecans and 2 Tbsp. sugar over 1 piecrust; top with other piecrust. Roll to a 14- x 10-inch rectangle. Trim sides to fit baking dish. Place pastry over peach mixture in dish.

3. Bake at 475° for 20 to 25 minutes or until lightly browned. Unroll remaining 2 piecrusts. Sprinkle 2 Tbsp. sugar and remaining 1/4 cup pecans over 1 piecrust; top with remaining piecrust. Roll into a 12-inch circle. Cut into 1-inch strips, using a fluted pastry wheel. Spoon remaining peach mixture over baked pastry. Arrange pastry strips over peach mixture; sprinkle with remaining 1 Tbsp. sugar. Bake 15 to 18 minutes or until lightly browned. Serve warm or cold with whipped cream.

dntbgmeb4cofe
by on Jul. 31, 2011 at 12:58 AM

Southern Peach-and-Blueberry Shortcakes

 

SOUTHERN DESSERTS Finalist. Prep: 30 min., Chill: 1 hr., Bake: 15 min. You can find coarse sugar at specialty baking shops.

 

Southern Peach-and-Blueberry Shortcakes
  • YIELD: Makes 9 servings
  • COURSE: Desserts, Cookies

Ingredients

  • 4 cups all-purpose flour
  • 6 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • no-stick cooking spray
  • 7 tablespoons cold shortening
  • 6 tablespoons cold unsalted butter
  • 2 cups cold buttermilk
  • All-purpose flour
  • 1 egg yolk
  • 1/4 cup buttermilk
  • Coarse sugar
  • 4 cups sliced fresh peaches
  • 1 pint fresh blueberries
  • 1/2 cup granulated sugar
  • Pinch of ground nutmeg
  • 1 cup whipping cream
  • 3 tablespoons confectioners sugar
  • 3 tablespoons almond liqueur (optional)
  • Garnishes: confectioners sugar, coarsely chopped toasted pecans, fresh mint sprigs

Preparation

1. Sift together first 5 ingredients in a large bowl. Chill 1 hour.

2. Line a baking sheet with parchment paper. Lightly coat parchment paper with cooking spray. Set aside.

3. Cut shortening and butter into cold flour mixture with a fork or pastry blender until crumbly. Add 2 cups cold buttermilk, stirring just until dry ingredients are moistened. (Dough will be light and crumbly.)

4. Turn dough out onto a floured surface. Pat dough into a 1-inch-thick circle, and cut with a floured 3-inch round cutter. Place shortcakes 2 inches apart on prepared baking sheet. Repeat procedure once with remaining scraps of dough.

5. Stir together egg yolk and 1/4 cup buttermilk. Brush mixture onto shortcake tops, and sprinkle evenly with coarse sugar.

6. Bake at 425° for 12 to 15 minutes or until lightly browned. Remove baking sheet to wire racks to cool.

7. Stir together peaches, blueberries, 1/2 cup granulated sugar, and ground nutmeg; cover and chill.

8. Beat 1 cup whipping cream and 3 tablespoons confectioners sugar at medium speed with an electric mixer until soft peaks form. Stir in 3 tablespoons almond liqueur, if desired.

9. Split shortcakes in half. Spoon fruit mixture on bottom halves of shortcakes; top with remaining halves and a dollop of whipped cream. Garnish, if desired.

dntbgmeb4cofe
by on Jul. 31, 2011 at 1:00 AM

Spiced Peach-Carrot Bread

 

This recipe won first place in the side-dish category in South Carolina's 2009 Annual Peach-Off contest.

 

Spiced Peach-Carrot BreadPhoto by: Photo: Jim Franco; Styling: Joe Maer
  • YIELD: Makes 1 loaf
  • HANDS-ON:15 Minutes
  • TOTAL:2 Hours, 50 Minutes
  • COURSE: Breads

Ingredients

  • 3/4 cup chopped pecans
  • 2 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups peeled and chopped fresh, ripe peaches
  • 3/4 cup freshly grated carrots
  • 2/3 cup vegetable oil
  • 1/2 cup milk
  • 2 large eggs, lightly beaten

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 15 minutes.

Stir together flour and next 6 ingredients in a large bowl; add peaches, next 4 ingredients, and toasted pecans, stirring just until dry ingredients are moistened. Spoon batter into a lightly greased 9- x 5-inch loaf pan.

3. Bake at 350° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

dntbgmeb4cofe
by on Jul. 31, 2011 at 1:00 AM

Peach-Cinnamon Ice Cream

 

Prep: 20 min., Cook: 20 min., Chill: 4 hrs., Freeze: 25 min. Peach nectar is a sweet, intensely flavored drink that's usually found on the international food aisle, with the fruit juices, or with cocktail mixes.

 

Peach-Cinnamon Ice Cream
  • YIELD: Makes 6 to 8 servings
  • COURSE: Desserts, Ice Cream/Sherbet

Ingredients

  • 4 cups peeled, diced fresh peaches (about 3 pounds)
  • 1 cup peach nectar
  • 1/2 cup sugar
  • 3 egg yolks
  • 4 cups milk
  • 1 cup half-and-half
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • Garnish: sliced fresh peaches

Preparation

Combine first 3 ingredients in a medium bowl.

Process peach mixture, in batches, in a food processor until smooth, stopping to scrape down sides. Set aside.

Whisk together yolks and milk in a heavy saucepan over medium heat; cook, stirring constantly, 20 minutes or until mixture thickens and coats a spoon. Do not boil.

Remove from heat; whisk in peach mixture, half-and-half, lemon juice, and ground cinnamon. Cover and chill 4 hours.

Pour mixture into freezer container of a 6-quart electric ice-cream maker. Freeze according to manufacturer's instructions. (Instructions and times will vary.) Garnish, if desired.

Note: For testing purposes only, we used a White Mountain 6-Quart Electric Ice Cream Freezer.

dntbgmeb4cofe
by on Jul. 31, 2011 at 1:01 AM

Peach-Nectarine Tart

 

You don’t need a tart pan for this double-fruit dessert because the crust is simply folded up over the peaches and nectarines before baking. White peaches won't work as well in this tart because of their delicate texture.

 

Peach-Nectarine TartPhoto by: Photo: Charles Walton IV; Styling: Lisa Powell Bailey
  • YIELD: Makes 8 servings
  • COOK TIME:5 Minutes
  • PREP TIME:20 Minutes
  • STAND:30 Minutes
  • BAKE:45 Minutes
  • COOL:20 Minutes
  • COURSE: Desserts, Pies/Pastries

Ingredients

  • Parchment paper
  • Vegetable cooking spray
  • 3/4 pound peeled nectarines, sliced
  • 3/4 pound peeled peaches, sliced
  • 1/2 cup sugar
  • 1/3 cup peach preserves
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground allspice
  • 1/2 (15-oz.) package refrigerated piecrusts
  • 1 tablespoon all-purpose flour
  • 1 large egg
  • 1 tablespoon sugar
  • Sweet Cream Topping (optional)

Preparation

1. Line baking sheet with parchment paper; coat parchment paper with cooking spray.

2. Preheat oven to 350°. Stir together nectarines, peaches, and next 4 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally.

3. Unroll piecrust on prepared baking sheet. Roll into a 12-inch circle.

4. Drain fruit mixture, reserving liquid. Toss nectarines and peaches in flour.

5. Mound nectarines and peaches in center of piecrust, leaving a 3-inch border. Fold piecrust border up and over fruit, pleating as you go, leaving an opening about 5 inches wide in center.

6. Stir together egg and 1 Tbsp. water. Brush piecrust with egg mixture, and sprinkle with 1 Tbsp. sugar.

7. Bake at 350° for 45 minutes or until filling is bubbly and crust is golden. Carefully transfer tart on parchment paper to a wire rack; cool 20 minutes.

8. Meanwhile, bring reserved nectarine-peach liquid to a boil in a small saucepan over medium heat. Boil 1 to 2 minutes or until slightly thickened. Let cool slightly. Brush or drizzle 1 to 2 Tbsp. hot nectarine-peach liquid over exposed fruit in center of tart. Serve immediately with remaining nectarine-peach syrup, and, if desired, Sweet Cream Topping.

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