Country Peach Dumplings Food

PEACH DUMPLINGS

Steps:

• Butter a 9 x 13 inch baking dish. Roll each peach slice in a crescent roll. Place in the pan.Melt butter, then add sugar and barely stir. Add vanilla, stir once or twice, then pour the entire mixture over the rolls/peaches in the pan. Pour 3/4 of the can of Sprite around the edges and in the middle of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Remove from the oven and let sit 10 minutes before serving. Serve with ice cream or whipped cream, and spoon some of the sweet sauces from the pan over the top.Unbelievably delicious!

EASY PEACH DUMPLINGS (+VIDEO)

Steps:

• Preheat oven to 350F degrees. Spray an 8-inch square pan with nonstick spray.
• Cut each peach into quarters (you should end up with 8 slices total). (Note: it's optional if you want to peel the peaches or not, they soften as they bake - see notes below)
• Unroll tube of crescent rolls and separate into 8 pieces.
• On each roll, sprinkle with a pinch of cinnamon.
• Add one peach slice to the larger end of the crescent roll. Roll it up into a little bundle and tucking in the ends. Continue with the rest of the rolls the same way.
• Place all 8 dumplings into prepared baking dish.
• In a bowl, whisk together melted butter with sugar, vanilla extract and flour.
• Pour butter mixture on top of crescent rolls bundles.
• Then pour soda around the edges and in between the crescent rolls.
• Sprinkle tops with a bit more cinnamon.
• Bake in preheated oven for about 35-40 minutes.
• Serve with whipped cream or ice cream.

AMISH PEACH DUMPLINGS

Steps:

• Stir water, sugar, and butter together in a pot over medium-high heat until sugar dissolves and mixture has a syrupy texture, 5 to 10 minutes. Add peaches to syrup; bring to a boil.
• Whisk flour, baking powder, and salt together in a bowl. Stir milk into flour mixture until a stiff batter forms.
• Drop batter by large spoonfuls into boiling peach syrup; cover the pot with a lid, reduce heat to medium, and cook until dumplings are set, about 20 minutes.

FRESH PEACH DUMPLINGS

Steps:

• Preheat oven to 375 degrees F.
• Combine the cinnamon, 1/3 cup of sugar, brown sugar and flour. With a pastry blender mix in the butter until it resembles coarse meal.
• Roll out the chilled puff pastry dough on a lightly floured surface to a 1/8 inch thickness. Cut the dough into six 7 inch squares. Place on a baking sheet and refrigerate.
• Blanch the peaches for 10 seconds in rapidly boiling water. Remove and drain. Peel the peaches, split in half, and remove the pits. Toss the halves in lemon juice and then in the cinnamon mixture. Reassemble the peach halves with the remaining cinnamon mixture in the cavity.
• Remove baking sheet from refrigerator. Place a peach in the center of each square of dough. Paint the edges of the dough with cold water. Bring the points of the square together at the top and pinch the seams together to seal.
• Paint the dumplings with the beaten egg. Sprinkle with the 2 teaspoons of sugar (use crystal sugar for these two tablespoons if you have it available). Prick a few holes around the top to allow steam to escape. Bake for about 40 minutes or until the peaches are tender and the pastry has browned. When dumplings are done, remove from the baking sheet and allow to cool for 20 minutes.
• To serve, spoon some of the sauce onto each serving plate, place dumpling in the center and drizzle some additional sauce over the top. You may serve with vanilla or peach ice cream or peach sorbet (recipe follows).

COUNTRY PEACH DUMPLINGS

Steps:

• Combine first 3 ingredients and cut in the 1 cup of butter with a pastry blender until mixture is crumbly. Sprinkle 1/3 cup milk, 1 tablespoon at a time evenly over surface; stir with a fork until dry ingredients are moistened.
• Divide dough into 6 portions. Roll each portion of dough into a 7-inch square on a lightly floured surface.
• Combine sugar and next 5 ingredients; reserve 2 tablespoons of this mixture and set aside. Coat each peach with remaining sugar mixture and place in the center of a pastry square.
• For each dumpling, moisten edges of dough with milk and pull corners of square over peach; pinch dough together sealing all seams.
• Freeze the dumplings for 30 minutes.
• Place dumplings in a lightly greased 13x9-inch baking pan. Drizzle each one with a teaspoon of butter and sprinkle with reserved sugar mixture.
• Bake at 425°F for 35 minutes. Drizzle with honey before serving.

PEACH DUMPLINGS

Steps:

• Peel and pit peaches.
• Cut both peaches into 8 slices.
• Roll each peach slice in a crescent roll.
• Place in a 9 X 13 inch buttered pan.
• Melt butter, then add sugar and barely stir.
• Add vanilla, stir, and pour entire mixture over peaches.
• Pour Mountain Dew around the edges of the pan.
• Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.
• Serve over ice cream, and spoon sauce over the top of each individual dish.

PEACH DUMPLINGS

Steps:

• Place the potatoes in a pot with enough water to cover. Bring to a boil over medium-high heat, and cook until tender. Remove from heat, drain, and put through a ricer or mash.
• Place the riced potatoes onto a large clean work surface. Crack the egg over the top, then gradually work in the flour with your hands until you get a nice stiff dough. You may not need to use all of the flour, or you may need to use more. This could take as long as 30 minutes, or just seem like it. Let the dough rest for a minute before rolling.
• On a lightly floured surface, roll the dough out to 1/4 inch thickness. You may need to roll out 1/2 at a time. cut the dough into 8x8 inch squares - larger or smaller depending on the size of your peaches. Wrap each peach in a square of dough, and pinch all of the seams to seal it in.
• Bring a large pot of water to a boil. Place the peach dumplings into the water. The peach should be as close to covered with the water as it can get. We usually had 2 or 3 pots with boiling water because you can only fit about 3 to 4 peaches per pot. Boil for 20 minutes, rotating after 10 for even cooking. Remove from water using tongs or a large slotted spoon.
• To serve, place a peach dumpling onto a plate, and cut it up. Remove the pit, and sprinkle with melted butter, sugar and vanilla wafer crumbs.

PEACH DUMPLINGS

Steps:

• Butter 8x8 inch baking dish.
• Preheat the oven at 350°F.
• Peel peaches and cut each into 4-6 slices (smaller peaches you can cut in 4 slices and larger in 6).
• Roll each peach slice in a crescent roll and place in a buttered dish.
• Melt butter, stir in brown sugar, cinnamon, lemon juice and vanilla, when it's thickened, remove from heat and pour over the dumplings.
• Pour the soda in the middle and along the edges of a pan (not over the rolls).
• Bake for 30-40 minutes, or until they become golden brown.
• You can sprinkle more cinnamon-sugar on top of the baked dumplings if you like.
• Serve warm.

PEACH DUMPLINGS

Steps:

• Preheat oven to 400°F.
• Onto a flat work surface lightly dusted with flour, unfold one sheet of puffed pastry. Lightly dust the surface of the pastry with flour. With a rolling pin, lightly roll until square spreads to the size of a 12" x 12" square. Slice into four evenly sized squares.
• Remove skins from peaches, slice in half and remove pits. Set aside.
• In a small mixing bowl, combine brown sugar, sugar, butter, vanilla, cinnamon and nutmeg. The mixture will be crumbly.
• Into one half of each peach, spoon 1 tbs. of the sugar & spices mixture into where the peach pit once was. Sandwich with other half of peach.
• Place peach onto one puffed pastry square. Gently fold each corner to the top-center of each peach. Repeat with each peach.
• In a small bowl, combine sugar and cinnamon.
• With a pastry brush, brush melted butter over each pastry-covered peach. Then dust each with sugar. Sprinkle cinnamon-sugar over each peach.
• Bake for 30 - 40 minutes or until lightly browned and crispy.