SOUR CREAM FRESH BLUEBERRY PEACH COBBLER
Make and share this Sour Cream Fresh Blueberry Peach Cobbler recipe from Food.com.
Provided by CountryLady
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Spray an 8-inch square cake pan with vegetable spray.
- FILLING: In a bowl, stir together the blueberries, peaches, and cornstarch.
- In another bowl, stir together the sugar and cinnamon.
- Set aside 1 tablespoons.
- Stir the remaining cinnamon sugar into the berry mixture.
- Pour the mixture into a prepared pan.
- TOPPING: In a bowl, stir together the flour and baking powder.
- In another bowl, mix the sugar, egg, sour cream, margarine, and water.
- With a wooden spoon, add the dry ingredients to the wet until everything is combined.
- Drop by spoonfuls on top of the fruit mixture.
- Sprinkle with the reserved cinnamon sugar.
- Place the pan in the center of the oven and bake for 35 to 40 minutes or until a tester inserted in the center comes out dry.
- Serve warm.
FRESH PEACH AND BLUEBERRY UPSIDE-DOWN CAKE
Steps:
- Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease the sides of a 9-by-3-inch round cake or bundt pan.
- Sprinkle the brown sugar in the pan and pour in the melted butter. Top with the peaches and blueberries and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar with the room temperature butter on medium speed until fluffy, then increase to high speed for 3 to 5 minutes. Turn off the mixer, add the cream cheese ,and then mix on medium speed.
- In a medium bowl, whisk to combine the flour, baking powder and salt.
- Turn the mixer off and add the eggs, then mix on low speed to beat in the eggs. Add the flour mixture slowly, then add the milk and vanilla extract and mix until combined. Spread the batter over the fruit and transfer to the oven.
- Bake until a toothpick inserted in the center comes out clean, 1 hour.
- Transfer the pan to a wire rack to cool for 5 minutes, then run a knife around the sides to loosen the cake and invert onto a plate. Let cool and serve.
BLUEBERRY-PEACH BUCKLE
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Make the cake: Preheat the oven to 375 degrees F. Butter an 8-inch square baking dish. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and orange zest in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it may look curdled). Add the flour mixture and beat, scraping down the bowl occasionally, until smooth. (The batter will be thick.) Stir in the blueberries and peach and spread in the prepared dish.
- Make the topping: Mix the granulated sugar, brown sugar, flour, nutmeg and salt in a small bowl. Work in the butter with your fingers until clumpy; scatter over the batter.
- Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Let cool at least 30 minutes. Serve with ice cream.
BLUEBERRY PEACH POUND CAKE
Take advantage of the luscious fruit at your local farm stand. This recipe add fresh blueberries and peaches to a traditional pound cake. Another great recipe from McCormick
Provided by Ceezie
Categories Dessert
Time 1h30m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F Grease and flour 12-cup Bundt pan.
- Beat butter and sugar in large bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- Toss berries and peaches in 1/4 cup flour; set aside. Mix remaining flour, baking powder and cinnamon. Gradually add to butter mixture, beating until well mixed after each addition. Gently stir in fruit. Pour batter into prepared pan.
- Bake 1 hour and 15 minutes or until toothpick inserted comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely on wire rack. Sprinkle with confectioners' sugar before serving.
Nutrition Facts : Calories 424.8, Fat 17.4, SaturatedFat 10.3, Cholesterol 102.7, Sodium 220.6, Carbohydrate 62.7, Fiber 1.9, Sugar 37.1, Protein 5.8
BLUEBERRY PEACH CAKE (ROSE REISMAN)
from Rose Reisman Brings Home Light Cooking, very nice moist cake. 171 calories, 3g protein, 4 g fat, 1g fibre per slice.
Provided by Rachchow
Categories Dessert
Time 55m
Yield 1 bundt cake, 16 serving(s)
Number Of Ingredients 14
Steps:
- Spray a 9-inch (3L) bundt pan with nonstick vegetable spray. Preheat oven to 350°F
- In large bowl, beat together sugar, applesauce, oil, eggs, and vanilla, mixing well.
- Combine all purpose and whole wheat flours, cinnamon, baking powder and baking soda; stir into bowl just until blended. Stir in yogurt; fold in peaches and blueberries. Pour into pan.
- Bake for 40-45 minutes or until cake tester inserted into center comes out clean. Let cool; dust with icing sugar.
Nutrition Facts : Calories 168, Fat 4.4, SaturatedFat 0.8, Cholesterol 26.9, Sodium 130.8, Carbohydrate 29.8, Fiber 1.4, Sugar 15, Protein 3.1
HOMEMADE DUMP CAKE WITH PEACHES, BLUEBERRIES, AND PECANS
Just dump, shake, and bake this super tasty, couldn't-be-easier dessert. It's even better when made with our Homemade Yellow Cake Mix .
Provided by Katherine Sacks
Categories Cake Dessert Bake Kid-Friendly Blueberry Peach Pecan Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Diabetes-Friendly Small Plates
Yield 9-12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter and flour a 13x9" baking dish. Arrange peaches and blueberries in a single layer in prepared dish. Top evenly with sugar and add vanilla. Shake pan gently to cover fruit with sugar. Sprinkle cake mix and cinnamon over fruit and shake gently again to combine. Dot evenly with 3/4 cup cubed butter and top with pecans. Bake cake until surface springs back to the touch and cake is set and golden brown, 40-45 minutes. Serve warm or at room temperature.
- Do Ahead
- Cake can be made 3 days ahead; wrap in plastic and chill.
COUSCOUS, CHICKPEA & CRANBERRY SALAD
This is wonderful Rose Reisman salad, it's great as a side but I'll usually make it for a light lunch.
Provided by kelly in TO
Categories Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring stock to a boil in small saucepan and stir in couscous and curry powder, cover and let stand for about 5 minutes. Transfer mixture to a large bowl to let cool.
- Stir chickpeas, cranberries, green onions, bell pepper, and basil into the couscous.
- For the dressing, mix together the olive oil, orange juice, orange rind, honey and garlic.
- Pour over couscous and serve.
BLUEBERRY AND PEACH CRISP
Juicy, sweet peaches and blueberries with an oat-and-cinnamon topping makes a simply delicious dessert! Top this home-style dessert with vanilla or cinnamon ice cream.
Provided by Meg&Mom
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 45m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Gently stir peaches, blueberries, and lemon juice together in an 8-inch square baking dish. Stir 2 tablespoons flour and white sugar into the fruit mixture.
- Stir oats, brown sugar, 1/4 cup flour, almonds, cinnamon, and nutmeg together in a small bowl. Mash butter into the oats mixture with a pastry cutter or a fork until the mixture is crumbly; sprinkle over the fruit to cover.
- Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 37.7 g, Cholesterol 13.6 mg, Fat 7.8 g, Fiber 3.1 g, Protein 2.6 g, SaturatedFat 3.5 g, Sodium 43.1 mg, Sugar 27.6 g
PINK ROSE CAKE
Make and share this Pink Rose Cake recipe from Food.com.
Provided by JustaQT
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- Combine flour, water, sugar, and oil.
- Beat at medium speed until smooth.
- Decrease speed to low and slowly add eggs.
- Then slightly increase speed back medium and add vanilla extract.
- Beat for 45 seconds or until batter is smooth.
- Fold in sour cream until it is well integrated into batter.
- Add food color and mix at high speed until batter is smooth.
- Pour batter into two 8" or 9" greased or slightly floured pans.
- Bake for at least 50 minutes.
- Then cool cake for 20 minutes at room temperature.
- Frost cake with Strawberry, Raspberry, or Vanilla or Cream Cheese Frosting with red food color.
- Decorate with roses for a beautiful effect.
Nutrition Facts : Calories 229.1, Fat 9.3, SaturatedFat 2.3, Cholesterol 51.5, Sodium 290.8, Carbohydrate 32.5, Fiber 0.6, Sugar 17.1, Protein 3.8
CREAM CHEESE PEACH CAKE
Make and share this Cream Cheese Peach Cake recipe from Food.com.
Provided by iewe7726
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine first seven ingredients in a large bowl, beating 2 minutes at medium speed.
- Pour into a well greased "deep dish" pie plate.
- Drain peaches, reserving some syrup. Arrange peach slices over this mixture.
- Beat cream cheese, peach syrup and 1/2 cup sugar at medium speed for 2 minutes.
- Spoon and spread over peaches to within 1 inch of batter.
- Mix sugar and cinnamon together and sprinkle over top of everything.
- Bake at 350 degrees until crust is golden brown (about 30 to 35 minutes).
BLUEBERRY-PEACH POUND CAKE
This recipe was a lucky experiment. I was going to make apple pound cake but found I had no apples. So, I used the blueberries and peaches I had on hand. I was a winning combination.-Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in milk. Combine the flour, baking powder and salt; add to creamed mixture. Stir in peaches and blueberries. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 300 calories, Fat 9g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 212mg sodium, Carbohydrate 51g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
MIXED FRUIT MOUSSE
A refreshing summer dessert with no added sugar or sweetener! From "Ruth Reisman Brings Home Spa Desserts".
Provided by Fluffy
Categories Frozen Desserts
Time 3h
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Wrap bananas in aluminum foil.
- Freeze at least 2 hours.
- Cut into small pieces.
- Add 1/8 cup skim milk and puree in blender just until little lumps are still evident.
- Add berries and remaining skim milk (1/8 cup).
- Puree until the mixture has a creamy consistency and looks like ice cream.
- Do not overblend.
- Freeze.
- Soften slightly with a spoon before serving.
- Serve in 4 individual dishes.
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