dessert recipes fresh peaches
If you love cheesecake and peaches, I think you will enjoy this cake recipe dessert.
The cake is very rich and very sweet, and is in the technique of layer 2. The first layer is like a traditional cake and the second layer is more like a cheesecake. If you wish, you can completely omit the cinnamon sugar topping.
Layer 1 Ingredients:
3 / 4 cup all-purpose flour
1 tsp teaspoon baking powder
1 / 2 teaspoon salt
1 (3 oz) box of pudding mix and vanilla (not instant)
3 tablespoons butter, softened
1 egg
1 / 2 cup cold milk
1 (15 oz) peaches trenches
Preheat oven to 350 degrees. Grease bottom and sides of a deep 10 "round cake pan.
In a large bowl, combine all the above ingredients together (except for the peach slices), in the order they are given and beat with an electric mixer for 2 minutes at medium speed. Pour the mixture into your prepared pan cooking. Drain the juice from your peaches (reserve juice for the next step) and layer on top of batter.
Ingredients for filling:
1 (8 oz) cream cheese, softened
1 / 2 cup granulated sugar
3 tablespoons peach juice (from canned peaches)
In a small bowl, mix the ingredients all 3 above, then a spoonful on top of batter in pan to 1 "of edges.
Ingredients for filling:
1 tablespoon tablespoon granulated sugar
1 / 2 teaspoon ground cinnamon
Mix ingredients 2 above together in a small measuring cup, then sprinkle on top of the filling ingredients.
Bake in oven at 350 degrees for 30-35 minutes or until that the center of the cake is done. Remove oven to cool on a rack.
Shelly Hill has been working from home in Direct Sales since 1989 and is a manager with Tupperware. Shelly enjoys cooking and baking for her friends and family. You can visit Shelly online at http://www.workathomebusinessoptions.com or her recipe blog at http://wahmshelly.blogspot.com for additional free recipes.
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Classic 1000 Dessert Recipes $8.92 Classic 1000 Dessert Recipes |
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Ready for Dessert $26.13 A treasury of 150 top-selected cake, cookie and pastry recipes from the past decade places an emphasis on fresh and seasonal ingredients and is complemented by 10 previously unpublished recipes and images by a James Beard Award-winning photographer. |
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Peaches And Other Juicy Fruits $7.66 Peaches. Plums. Nectarines. Apricots. They’re summer’s sweethearts. Eating them fresh off the tree, still warm from the sun, is one of the high points of the year. Now, award-winning cookbook author Olwen Woodier offers stone fruit lovers 150 enticing ways to savor these sweet and tangy flavors of summer. You’ll find wonderful recipes for baking these fruits in crisps, cobblers, pies, and tarts. And peaches, plums, nectarines, and apricots pair up beautifully with ice cream and sherbet, or can be whipped up into frothy shakes and smoothies. But there are many other ways to bring the taste of summer to your table. For example, the flavors burst when the fruits are grilled, sauteed, or roasted. Plums are perfect with pork tenderloin. Nectarines are a natural with roasted chicken. Apricots are a perfect complement to turkey breast. There are also recipes for grilled salmon with nectarine and avocado and halibut with peaches. When you have a taste for something with an extra zing, Woodier suggests the tarter varieties of plums–damsons, greengages, beach plums, and some varieties of Italian plums. Because the flavor of these plums is more assertive, they can withstand stronger seasonings such as cloves and cardamom, cinnamon and ginger. Or for a real culinary treat, poach these plums in a fruity red wine. Summer fruits work beautifully in sauces and salsas. A nectarine chili sauce or plum garlic sauce makes a terrific dip or a tasty sauce to brush on grilled meat. And when you’re looking for something more exciting to dip tortilla chips into, try peach-plum salsa. Enhancing this luscious cookbook are fascinating sidebars. Woodier tells stories from the history and folklore of stone fruits: For example, did you know that apricots were first cultivated 3000 years ago near the Great Wall of China? You’ll find information about rare varieties such as donut peaches, the smallest and sweetest peaches of all, as well as new specialty hybrid fruits such as apriums, an apricot-plum hybrid with the downy yellow skin and yellow-orange flesh of an apricot and the tangy flavor of a plum. Packed with food lore, nutritional information, and 150 imaginative, innovative, and succulent recipes, Peaches and Other Juicy Fruits is a cookbook you won’t let out of your hands all year long. |
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Fresh: Seasonal Recipes Made With Local Foods $19.76 Bishop’s Restaurant is famous for its use of organic, locally grown produce and sustainable seafoods, from peaches to chanterelles, from Fanny Bay oysters to Fraser Valley lamb. Owner John Bishop regularly meets with the region’s farmers and fishers, learning about their cultivation and conservation practices and building a community of growers as committed to good food and a healthy environment as he is. Fresh combines more than 100 of Bishop’s award-winning recipes with the stories behind the ingredients: where they come from, how they’re harvested, who nurtures them as they grow. Choose from luscious creations such as mascarpone cheese and tomato coulis, dry-rub pork ribs with corn muffins, or pan-roasted sablefish with mussel chowder, finished with a hazelnut tart or a steamed pudding with homemade jam. Packed with tips on preserving fruits and vegetables, Fresh is an exquisite homage to local, sustainable food and the committed growers who raise it. |
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Peaches $4.99 Peaches |
