Creamy Layered Peach Squares1 Food

EASY CREAMY PEACH SQUARES

Steps:

• In a saucepan, over medium heat, melt your butter.
• Add in your graham cracker crumbs and brown sugar. Stir until incorporated.
• Reserve about 1 cup of your crumb mixture and press remaining crumbs into an ungreased 9x13 inch pan, as evenly as possible. Set aside.
• In a saucepan, over medium heat, combine peaches, juice with water, sugar and cornstarch.
• ****If you are using fresh fruit all you have to do is chop or slice about 2 cups of your chosen fruit. Pick a complimentary juice as you will be needing about 1 3/4 cups of it as well!
• Bring mixture to a boil, reduce your temperature, and allow to simmer until thickens.
• Set aside and allow to cool.
• In a large mixing bowl, ideally using a handheld or stand mixer, beat cream cheese and sugar together until smooth and creamy.
• In a separate bowl, whip your cream until stiff peaks form.
• Gently fold into your cheese mixture. Set aside.
• Spread about half of your cheese mixture on top of your prepared crust.
• Spoon your thickened peaches all over the top.
• Spoon remaining cheese mixture over top of your peaches as best you can.
• Sprinkle with reserved crumbs.
• Refrigerate for at least an hour.
• Serve and enjoy!

CREAMY LAYERED PEACH SQUARES

Steps:

• Mix graham crumbs and butter in 13x9-inch pan; press onto bottom of pan.
• Beat cream cheese and sugar in medium bowl until well blended. Whisk in 1 1/2 cups Cool Whip; spread over crust. Top with peaches. Refrigerate until ready to use.
• Add boiling water to jelly powder in a large bowl; stir 2 minutes until completely dissolved. Stir in ice cubes until melted. Refrigerate 5 minutes or until thickened. Whisk in remaininig Coool Whip; spread over peach layer. Refrigerate 4 hours or until firm.
• SPECIAL EXTRA: Garnish with fresh raspberries and peach slices.

PEACH SQUARES

Steps:

• Adjust oven rack to middle position and heat oven to 375 degrees.
• Line 13x9-inch baking pan with aluminum foil, allowing excess to overhang pan edges. Spray pan with cooking spray.
• Process flour, 11/4 cups almonds, granulated sugar, 1/3 cup brown sugar, and 1/2 teaspoon salt in food processor until combined, about 5 seconds.
• Add butter and pulse mixture until it resembles coarse meal (some pea-sized pieces of butter will remain), about twenty 1-second pulses.
• Transfer 1/2 cup flour mixture to small bowl and set aside.
• Press remaining flour mixture firmly and evenly into bottom of prepared baking pan. Bake until golden brown, about 15 minutes.
• Meanwhile, toss remaining 1 tablespoon brown sugar with reserved flour mixture. Set aside.
• While crust is baking, remove blade from food processor and wipe out workbowl. Pulse peaches and preserves in food processor until mixture has 1/4-inch chunks, about five 1-second pulses (if larger chunks remain, scrape down sides and pulse 2 more times).
• Cook peach mixture in large nonstick skillet over high heat until thickened and jam-like, about 10 minutes.
• Off heat, add pinch salt, lemon zest, and lemon juice. Pour mixture over hot crust.
• Using fingers, pinch reserved flour mixture to create dime-sized clumps and sprinkle over peaches.
• Sprinkle remaining 1/2 cup almonds over top and bake until almonds are golden brown, about 20 minutes.
• Cool to room temperature, at least 2 hours. Using foil overhang, lift from pan and cut into 24 squares. Squares are best served on day they are baked because the crust can become soggy with time.
• To Reheat.
• To revive, simply place leftover squares side by side (with no spaces in between the squares) on a baking sheet and heat in a 350°F oven until the bottoms are crisp, 10 to 12 minutes. Allow to cool back to room temperature before eating.

UPSIDE-DOWN PEACHES & CREAM CAKE

Steps:

• Heat the oven to 180C/160f fan/gas 4, line the tins and make the sponge base as described in the 'goes well with' recipe (below right), but do not divide it between the tins just yet.
• Halve and stone the peaches, then cut each half into 4. Toss the peaches with the sugar, then arrange in a single layer in one of the tins. Tip half the cake mix over the peaches and the other half into the second tin. Bake for 20-25 mins until cooked and golden - the tin containing the peaches may take 5-10 mins longer than the other. Leave to cool on a wire rack while you make the filling.
• Whisk the clotted cream with the sugar and vanilla until stiff. Spread this over the plain sponge, then carefully top with the peach sponge.

CREAMY PEACH SQUARES

Steps:

• Mix crumbs, 1/4 cup sugar and butter. Press down onto bottom of 13 X 9 inch pan.
• Beat cream cheese and remaining sugar in medium bowl until well blended. Whisk in 1 1/2 cups Cool Whip; spread over crust. Top with peaches. Refrigerate until ready to use.
• Add boiling water to Jello; stir 2 minutes till completely dissolved. Stir in cold orange juice. Refrigerate until thickened. Whisk in remaining Cool Whip; spread over peach layer.
• Refrigerate 4 hours or until firm. Garnish with fresh raspberries and fresh peach slices.
• To soften cream cheese: Place unwrapped pkg. cream cheese in bowl and microwave on high 20 seconds.

CREAMY LAYERED PEACH SQUARES1

Steps:

• Mix graham crumbs, 1/4 cup sugar and butter in 13x9-inch pan; press onto bottom of pan.
• Beat cream cheese and remaining sugar in medium bowl until blended. Whisk in 1-1/2 cups COOL WHIP; spread over crust. Top with peaches. Refrigerate until ready to use.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until melted. Refrigerate 5 min. or until thickened. Whisk in remaining COOL WHIP; spread over peaches. Refrigerate 4 hours or until firm.

PEACH CUSTARD SQUARES

Steps:

• Preheat oven to 375 degrees, or 350 degrees for Pyrex.
• In a 1 1/2 quart bowl, combine flour, salt, and butter with a pastry blender until mixture is like a coarse meal.
• With the back of a spoon, press flour mixture onto the bottom and halfway up the sides of a buttered 8-inch square dish or pan.
• Arrange well drained peach slices over crust, sprinkle with sugar mixed with cinnamon, and bake at 375 for 20 minutes.
• Mix 1/2 cup peach syrup, 1 beaten egg, and 1 cup evaporated milk; pour over fruit in crust.
• Bake for 30-35 minutes until custard is firm except in the center. Center will become firm upon standing.
• Serve warm or cold ~ serves 9.

PEACH SQUARES

Steps:

• Combine flour, sugar and salt in bowl.
• Add butter till well blended.
• Press dough evenlty into a 15 x 10 x 1 inch jellyroll pan.
• Bake at 350 degrees for 15 to 20 minutes.
• Combine next 4 ingredients, mix well. Pour peach mixture over hot crust, bake at 350 degrees for 25 minutes. When cool, cut into 3 x 2 inch bars. Dust with powder sugar.