Creamy Peach Squares Food

PEACH SQUARES

Steps:

• Preheat oven to 350 degrees F/175 degrees C. Grease and flour a 9x13 inch pan.
• In a large mixing bowl, add the sugar, melted butter, eggs, and vanilla. Whisk until well-combined.
• Alternately fold in the sifted flour, peaches, and walnuts until well-combined. Pour into the prepared pan, and smooth out the batter so it's evenly distributed.
• Bake 35-40 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
• Cool, slice, and serve. (Refrigerate for 30 minutes for easier slicing.) Dust with powdered sugar if desired.

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!

PEACHES 'N' CREAM BARS

Steps:

• Preheat oven to 375°. Unroll dough sheet into a rectangle. Press onto bottom and slightly up sides of a greased 13x9-in. baking pan. Bake 5 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese, sugar and extract until smooth. Spread over crust. Spoon pie filling over cream cheese layer., In a small bowl, whisk flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in almonds; sprinkle over peach filling., Bake 25-28 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into bars. Store in an airtight container in the refrigerator.

CREAMY LAYERED PEACH SQUARES

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.

HOMEMADE PEACH CRUMB BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat an 8x8-inch baking pan with cooking spray.
• Whisk flour, sugar, baking powder, and salt together in a bowl. Next, cut in the cold butter using 2 forks or a pastry cutter then slowly mix in the egg yolk and cold water. Don't worry if the dough seems really crumbly; it should be!
• Press 1/2 of the crumble mixture into the prepared pan to make the crust. Save the rest for the top of the bars.
• Stir together peach slices, sugar, flour, lemon juice, vanilla extract, cinnamon, and nutmeg until combined. Evenly add peach filling to the top of the crust.
• Sprinkle the remaining crumble over the peach filling.
• Bake in the preheated oven until golden brown and set, 30 to 38 minutes. Cool bars to room temperature, then cut and serve.

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.

CREAMY PEACH PIE BARS

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
• Prepare the crust: In a food processor, pulse together graham crackers, pecans, butter and salt until the mixture feels damp and sandy. Pour into the prepared pan and press it down into an even layer.
• Bake until firm and slightly darker in color, 12 to 14 minutes. Transfer to a rack and reduce the oven temperature to 325 degrees. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
• Make the filling: Wipe out the food processor, then add cream cheese, cream and ½ cup sugar, and process until very smooth. Add eggs, lemon zest, vanilla and salt, and process until well combined. Pour the cream cheese mixture onto the crust.
• Put the peaches into a medium pot and taste one. If it's very sweet, add 1 tablespoon sugar. If it's on the tart side, add 2 tablespoons sugar. Add lemon juice and bring to a simmer. Cook, stirring once or twice, until the sugar dissolves, 2 to 3 minutes. Spoon peaches and their liquid gently over the cream filling.
• Bake until set and firm, 40 to 50 minutes. Transfer to a wire rack to cool completely, then chill in the refrigerator for at least 2 hours before cutting and serving. Bars can be made up to 1 day in advance, and will keep in an airtight container in the refrigerator for a few days. Serve directly from the fridge.

PEACHY CHEESECAKE SQUARES

Steps:

• Preheat oven to 350 degrees.
• Peel, core and thinly slice peaches (or chop, your choice) Toss peaches with cinnamon sugar and set aside.
• In a large bowl, sift flour and powdered sugar.
• Add the two sticks of butter, and cut into the flour and sugar until mixture is crumbly and a bit dry.
• I use my hands, as I do not have a food processor.
• Remove two cups of the flour/sugar mixture to use later for the topping.
• Press the remaining mixture into the bottom of an ungreased 9x13" pan, evenly, to form the bottom crust.
• Bake crust in 350 degree oven for 15 minutes.
• While crust bakes, beat the cream cheese until fluffy.
• Pour in condensed milk and beat until smooth.
• Add egg and vanilla and mix well.
• When crust has baked for 15 minutes, remove from oven and place the peaches over the crust in an even layer.
• Any peach juice can be added on top as well.
• Next, pour the cream cheese mixture over the peaches.
• I try and smooth over any peaches that might be"poking" up throught the cream.
• Now sprinkle the reserved flour/ sugar mixture over the cream filling.
• I use a fork to break up any chunks, so the crust lies evenly.
• Bake in the oven for 30-35 minutes.
• Peaches should begin to bubble, and the outer crust should just be starting to brown on top.
• It is better to cut this dessert into squares when it has cooled entirely, but it is absolutely incredible warm, just from the oven!
• Please store leftovers in the refrigerator.