Easy dessert recipe for sliced peaches?!
found a big can of sliced peaches in my pantry!.!.!.i want to make an easy dessert for my sisters small lunch partyWww@FoodAQ@Com
Answers:
Peach crisp!.
Drain the peaches and put them in a small baking dish (about 8 x 8)!. Mix together 1/4 cup brown sugar, 1/4 cup rolled oats, 2 Tbs!. melted butter and 2 Tbs flour and a dash of cinnamon!. Sprinkle it on top the peaches (you can adjust quantities to make it to your taste!.) Cook in the microwave on Hi for 15 to 20 minutes, or in the oven at 350F for about 30 minutes!.!.!. until the top is melted and bubbly and the peaches are cooked!. Serve with icecream, custard, or plain!. YUMMY SCRUMMY!Www@FoodAQ@Com
Drain the peaches and put them in a small baking dish (about 8 x 8)!. Mix together 1/4 cup brown sugar, 1/4 cup rolled oats, 2 Tbs!. melted butter and 2 Tbs flour and a dash of cinnamon!. Sprinkle it on top the peaches (you can adjust quantities to make it to your taste!.) Cook in the microwave on Hi for 15 to 20 minutes, or in the oven at 350F for about 30 minutes!.!.!. until the top is melted and bubbly and the peaches are cooked!. Serve with icecream, custard, or plain!. YUMMY SCRUMMY!Www@FoodAQ@Com
You need: 1 1/2 cup of tea sugar, 2-3 peaches(compote), 6-7 spoons flour,3-4 eggs, 1 baking powder!.If your peaches aren't from compote, just boil it's a little!.
Cover bottom of the baking dish with sugar and caramelised!. Sliced peaches and put its over caramel !. Beat the eggs with rest of sugar (6-7 spoons)!.Slowly mix with flour( sift) and baking powder!. Cover peaches with dough!. Bake in oven 200oC!.
After baking you must upturn and put in the plate!.Www@FoodAQ@Com
Cover bottom of the baking dish with sugar and caramelised!. Sliced peaches and put its over caramel !. Beat the eggs with rest of sugar (6-7 spoons)!.Slowly mix with flour( sift) and baking powder!. Cover peaches with dough!. Bake in oven 200oC!.
After baking you must upturn and put in the plate!.Www@FoodAQ@Com
Peachy Crisp
DIRECTIONS: Preheat oven to 350 degrees F and grease an 8x8 inch baking dish!. Pour 4 cups drained (save liquid), sliced peaches into the baking dish!. Then sprinkle with 1tsp cinnamon and drizzle with honey if desired!. Pour 1/2 cup liquid from can!. In a bowl cream 1 cup of sugar and half a cup of butter, then blend in 3/4 cup of all purpose flour!. Sprinkle flour mixture over the peaches and bake 30-40 minutes until crust is golden brown!.
~Serve with low fat whipped cream or vanilla ice cream, garnish with a sliver of peach or a drizzle of honey or raspberry syrup!.
~you could mix in 1/2 cup dried cranberries or fresh/frozen blueberries for some added color and kick!. If you use dried fruit, add a tablespoon or two more liquid, if using frozen fruit use about a tablespoon less liquidWww@FoodAQ@Com
DIRECTIONS: Preheat oven to 350 degrees F and grease an 8x8 inch baking dish!. Pour 4 cups drained (save liquid), sliced peaches into the baking dish!. Then sprinkle with 1tsp cinnamon and drizzle with honey if desired!. Pour 1/2 cup liquid from can!. In a bowl cream 1 cup of sugar and half a cup of butter, then blend in 3/4 cup of all purpose flour!. Sprinkle flour mixture over the peaches and bake 30-40 minutes until crust is golden brown!.
~Serve with low fat whipped cream or vanilla ice cream, garnish with a sliver of peach or a drizzle of honey or raspberry syrup!.
~you could mix in 1/2 cup dried cranberries or fresh/frozen blueberries for some added color and kick!. If you use dried fruit, add a tablespoon or two more liquid, if using frozen fruit use about a tablespoon less liquidWww@FoodAQ@Com
If you have a yellow cake mix you can add the can of peaches to it!. Exclude 1 egg and take your peach juice and use it as part of the liquid needed, add the remaining liquid needed!. Just dump the whole can inside and stir and bake!. When you bake it will not become dry inside, it will still be creamy, however, if you taste it, it should not taste like unbaked cake batter, it should just taste creamy and peachy!. Serve warm with vanilla icecream!.Www@FoodAQ@Com
get yourself a sara lee pound cake and cut into chunks and spoon peaches over and add whipped topping !.Www@FoodAQ@Com
peaches and cream!. doesn't get any easier than that!.Www@FoodAQ@Com
*Peach Cobbler
1 stick (4 ounces) butter, melted
1 cup plus 3 tablespoons granulated sugar, divided
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 can sliced peaches
1/2 teaspoon cinnamon
Heat oven to 375°!.Pour melted butter into a 2-quart baking dish (11x7 or 8-inch square)!. In a mixing bowl, combine 1 cup of the sugar, the flour, baking powder, and salt; stir to blend!. Stir in the milk and vanilla until blended!. Pour the batter over the melted butter!. Toss the peaches with the remaining 3 tablespoons of sugar and 1/2 teaspoon of cinnamon!. Arrange the peach slices over the batter!. Bake for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean!. The top will be browned and the cake will begin to pull away from the sides of the pan!. Serve warm with a little heavy cream, whipped topping, or a scoop of vanilla ice cream!.
*Coconut Peach Cake
6 tablespoons butter
2/3 cup brown sugar
1 tablespoon light corn syrup
1 can (1 1/3 cups) flaked coconut
1 can (16 ounces) peach slices, drained
1 cup sifted all-purpose flour (sift before measuring)
3/4 cup granulated sugar
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup shortening
1 egg
1/2 cup milk
1/2 teaspoon vanilla
Melt 6 tablespoons butter in an 8-inch square baking pan!. Stir in brown sugar, corn syrup, and coconut!. Pat to evenly cover bottom and up sides of pan!. Arrange peach halves or slices, cut side up, over coconut!.
Into a medium mixing bowl, sift together the sifted flour, granulated sugar, baking powder, and salt!. Add remaining ingredients and blend on low speed of electric mixer!. Increase mixer speed to medium and beat for 2 minutes!. Spread batter over peaches!. Bake at 375° for 40 minutes, or until a wooden pick or cake tester inserted in center comes out with no cake batter clinging!. Cool in pan for a minute or two before turning out onto serving plate!. Serve warm, with whipped topping or ice cream if desired!.
*Peach Sundae Pie
1 baked and cooled 9-inch pie shell
1 quart vanilla ice cream
2 cups sliced canned peaches
1/2 cup sweetened crushed raspberries, fresh or frozen
Spoon ice cream into cooled pastry shell; top with sliced peaches!. Spoon crushed raspberries over the peaches!. Serve!.
*Peaches and Cream
1 large can peach sliced
1 teaspoon brown sugar
2 tablespoons sour cream
1 tablespoon chopped pecans
Place sliced peach in a small serving dish!. Sprinkle with brown sugar and spoon sour cream on top!. Sprinkle with pecans!.
*Peach Bread Pudding
1 can (12 ounces) evaporated milk, scalded
1 2/3 cups water
2 eggs
1/2 cup granulated sugar
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1/4 teaspoon almond extract
1/2 teaspoon salt
4 slices buttered bread
1 1/4 cups ripe fresh peaches, sliced, sugared, or frozen, thawed and sugared
Beat eggs with sugar, flavorings, and salt!. Combine the milk and water; beat into the egg mixture!. In a greased 1 1/2-quart casserole, layer the bread, milk mixture, and peaches until all ingredients are used!. Set casserole in a pan of hot water and bake at 350 degrees for 30 to 40 minutes, or until a knife inserted in the center comes out clean!.
*Peach Dumplings
1 cup sugar
1 tablespoon butter
2 cups hot water
2 to 3 cups fresh sliced peaches, or frozen thawed
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar, optional
1/2 milk or cream, more or less
cinnamon sugar, optional
In a medium saucepan over medium heat, combine 1 cup sugar, butter, and hot water!. Add peaches and bring to a boil!. In a medium bowl, combine flour, baking powder, salt, and 1 tablespoon of sugar, if using; stir in milk or cream to form a stiff batter!. Drop large spoonfuls of batter onto the boiling fruit!. Cover and cook for about 20 minutes!. Spoon out dumplings and fruit into bowl!. If desired, sprinkle with a little cinnamon sugar and serve with cream or ice cream!.
*Peaches and Cream Cake
3/4 c!. self-rising flour
1 pkg!. cheesecake or vanilla instant pudding mix (3!.4 ounce)
3 tbsp!. butter, softened
1 egg
1/2 c!. milk
1 lg (about 28 ounces) can sliced peaches, drained
8 oz!. cream cheese, softened
1/2 c!. sugar
1/4 teaspoon cinnamon mixed with 1 1/2 teaspoons sugar
Mix together first 5 ingredients!. Spread in lightly greased (deep) pie plate or casserole!. Arrange peaches over batter!. Beat the cream cheese, sugar and 3 tablespoons peach juice for about 2 minutes!. Spread over peaches, leaving a 1-inch border!. Sprinkle cinnamon-sugar over cream cheese mixture!. Bake for 35 to 45 minutes in 350 degree preheated oven!. Cool and refrigerate!.
*Peach Pound Cake
1 cup butter or margarine, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 big can sliced peach drained
Preheat oven to 325 degrees F (165 degrees C)!. Butter a 10 inch tube pan and coat with white sugar!.
In a large bowl, cream together the butter and sugar until light and fluffy!. Add the eggs one at a time, beating well with each addition, then stir in the vanilla!. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt!. Gradually stir into the creamed mixture!. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter!. Spread evenly into the prepared pan!.
Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean!. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely!.
*Peach Ice-Cream
-Custard
400ml milk
5 egg yolk
250g caster sugar
500ml double cream, lightly whipped
-Peach Puree
500g cooled poached peach flesh (*canned peaches and syrup can be used instead of freshly poached peach)
100ml poaching syrup
75ml peach schnapps (optional)
50g caster sugar
-Custard: Place the milk in a sauce pan!. Cut through the centre of the vanilla pods and spoon the seeds into the milk and place the pods in the milk!. Place the milk over a low heat and slowly bring it to a strong simmer then remove it from the heat!. Remove the pods from the milk!.
Whisk the egg yolks and sugar together in a large bowl until pale yellow and creamy!. While whisking gradually add all the hot milk!.
Return the mixture to a saucepan and place it over a low heat, cook gently while stirring constantly with a wooden spoon until it thickens and coats the back of the spoon!. Be careful not to overheat the milk as you will end up with scrambled eggs!. Remove it from the heat and leave it to cool!.
-Peach Puree: Puree the peach flesh, poaching syrup, peach schnapps and caster sugar!.
-Ice-cream: When the custard has cooled whisk in the cream and peach puree, until well combined!. Place the mixture in an ice-machine and churn it until thickened, then place in a freezer proof container and freeze until ready to serve!. If you don't have an ice-cream machine place it in a freezer proof sealed container and place it in the freezer for 1 hour then remove it and stir, then return to the freezer and take it out and stir it every 30 minutes for a further 2 hours!. Freeze until ready to serve!.
ENJOY :-)Www@FoodAQ@Com
1 stick (4 ounces) butter, melted
1 cup plus 3 tablespoons granulated sugar, divided
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 can sliced peaches
1/2 teaspoon cinnamon
Heat oven to 375°!.Pour melted butter into a 2-quart baking dish (11x7 or 8-inch square)!. In a mixing bowl, combine 1 cup of the sugar, the flour, baking powder, and salt; stir to blend!. Stir in the milk and vanilla until blended!. Pour the batter over the melted butter!. Toss the peaches with the remaining 3 tablespoons of sugar and 1/2 teaspoon of cinnamon!. Arrange the peach slices over the batter!. Bake for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean!. The top will be browned and the cake will begin to pull away from the sides of the pan!. Serve warm with a little heavy cream, whipped topping, or a scoop of vanilla ice cream!.
*Coconut Peach Cake
6 tablespoons butter
2/3 cup brown sugar
1 tablespoon light corn syrup
1 can (1 1/3 cups) flaked coconut
1 can (16 ounces) peach slices, drained
1 cup sifted all-purpose flour (sift before measuring)
3/4 cup granulated sugar
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup shortening
1 egg
1/2 cup milk
1/2 teaspoon vanilla
Melt 6 tablespoons butter in an 8-inch square baking pan!. Stir in brown sugar, corn syrup, and coconut!. Pat to evenly cover bottom and up sides of pan!. Arrange peach halves or slices, cut side up, over coconut!.
Into a medium mixing bowl, sift together the sifted flour, granulated sugar, baking powder, and salt!. Add remaining ingredients and blend on low speed of electric mixer!. Increase mixer speed to medium and beat for 2 minutes!. Spread batter over peaches!. Bake at 375° for 40 minutes, or until a wooden pick or cake tester inserted in center comes out with no cake batter clinging!. Cool in pan for a minute or two before turning out onto serving plate!. Serve warm, with whipped topping or ice cream if desired!.
*Peach Sundae Pie
1 baked and cooled 9-inch pie shell
1 quart vanilla ice cream
2 cups sliced canned peaches
1/2 cup sweetened crushed raspberries, fresh or frozen
Spoon ice cream into cooled pastry shell; top with sliced peaches!. Spoon crushed raspberries over the peaches!. Serve!.
*Peaches and Cream
1 large can peach sliced
1 teaspoon brown sugar
2 tablespoons sour cream
1 tablespoon chopped pecans
Place sliced peach in a small serving dish!. Sprinkle with brown sugar and spoon sour cream on top!. Sprinkle with pecans!.
*Peach Bread Pudding
1 can (12 ounces) evaporated milk, scalded
1 2/3 cups water
2 eggs
1/2 cup granulated sugar
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1/4 teaspoon almond extract
1/2 teaspoon salt
4 slices buttered bread
1 1/4 cups ripe fresh peaches, sliced, sugared, or frozen, thawed and sugared
Beat eggs with sugar, flavorings, and salt!. Combine the milk and water; beat into the egg mixture!. In a greased 1 1/2-quart casserole, layer the bread, milk mixture, and peaches until all ingredients are used!. Set casserole in a pan of hot water and bake at 350 degrees for 30 to 40 minutes, or until a knife inserted in the center comes out clean!.
*Peach Dumplings
1 cup sugar
1 tablespoon butter
2 cups hot water
2 to 3 cups fresh sliced peaches, or frozen thawed
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar, optional
1/2 milk or cream, more or less
cinnamon sugar, optional
In a medium saucepan over medium heat, combine 1 cup sugar, butter, and hot water!. Add peaches and bring to a boil!. In a medium bowl, combine flour, baking powder, salt, and 1 tablespoon of sugar, if using; stir in milk or cream to form a stiff batter!. Drop large spoonfuls of batter onto the boiling fruit!. Cover and cook for about 20 minutes!. Spoon out dumplings and fruit into bowl!. If desired, sprinkle with a little cinnamon sugar and serve with cream or ice cream!.
*Peaches and Cream Cake
3/4 c!. self-rising flour
1 pkg!. cheesecake or vanilla instant pudding mix (3!.4 ounce)
3 tbsp!. butter, softened
1 egg
1/2 c!. milk
1 lg (about 28 ounces) can sliced peaches, drained
8 oz!. cream cheese, softened
1/2 c!. sugar
1/4 teaspoon cinnamon mixed with 1 1/2 teaspoons sugar
Mix together first 5 ingredients!. Spread in lightly greased (deep) pie plate or casserole!. Arrange peaches over batter!. Beat the cream cheese, sugar and 3 tablespoons peach juice for about 2 minutes!. Spread over peaches, leaving a 1-inch border!. Sprinkle cinnamon-sugar over cream cheese mixture!. Bake for 35 to 45 minutes in 350 degree preheated oven!. Cool and refrigerate!.
*Peach Pound Cake
1 cup butter or margarine, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 big can sliced peach drained
Preheat oven to 325 degrees F (165 degrees C)!. Butter a 10 inch tube pan and coat with white sugar!.
In a large bowl, cream together the butter and sugar until light and fluffy!. Add the eggs one at a time, beating well with each addition, then stir in the vanilla!. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt!. Gradually stir into the creamed mixture!. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter!. Spread evenly into the prepared pan!.
Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean!. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely!.
*Peach Ice-Cream
-Custard
400ml milk
5 egg yolk
250g caster sugar
500ml double cream, lightly whipped
-Peach Puree
500g cooled poached peach flesh (*canned peaches and syrup can be used instead of freshly poached peach)
100ml poaching syrup
75ml peach schnapps (optional)
50g caster sugar
-Custard: Place the milk in a sauce pan!. Cut through the centre of the vanilla pods and spoon the seeds into the milk and place the pods in the milk!. Place the milk over a low heat and slowly bring it to a strong simmer then remove it from the heat!. Remove the pods from the milk!.
Whisk the egg yolks and sugar together in a large bowl until pale yellow and creamy!. While whisking gradually add all the hot milk!.
Return the mixture to a saucepan and place it over a low heat, cook gently while stirring constantly with a wooden spoon until it thickens and coats the back of the spoon!. Be careful not to overheat the milk as you will end up with scrambled eggs!. Remove it from the heat and leave it to cool!.
-Peach Puree: Puree the peach flesh, poaching syrup, peach schnapps and caster sugar!.
-Ice-cream: When the custard has cooled whisk in the cream and peach puree, until well combined!. Place the mixture in an ice-machine and churn it until thickened, then place in a freezer proof container and freeze until ready to serve!. If you don't have an ice-cream machine place it in a freezer proof sealed container and place it in the freezer for 1 hour then remove it and stir, then return to the freezer and take it out and stir it every 30 minutes for a further 2 hours!. Freeze until ready to serve!.
ENJOY :-)Www@FoodAQ@Com