PEACH SHORTCAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the marinated peaches: Mix together the granulated sugar, orange liqueur, basil and orange zest in a bowl. Add the peaches and toss to coat. Cover and refrigerate for at least 1 hour.
- For the sweet biscuits: Preheat the oven to 375 degrees F.
- In a bowl, mix together the flour, granulated sugar, baking powder and salt. Cut in the butter using a pastry cutter until it is incorporated. Mix the buttermilk and vanilla together in a small pitcher. Slowly add the buttermilk mixture into the flour mixture, stirring the contents of the bowl as you do so, until just combined.
- Form 6 biscuits and place them into a cast-iron skillet. Sprinkle the tops generously with coarse sugar. Bake until golden brown, 24 to 26 minutes. Allow to cool for 10 minutes before serving.
- For the whipped cream: Using an electric mixer, whisk together the heavy cream and granulated sugar until soft peaks form.
- To serve, halve the biscuits, then place the bottom halves on serving plates. Top with the whipped cream and marinated peaches. Rest the biscuit tops on the side so the filling is visible. Garnish with torn basil.
FRESH PEACH AND GINGERCREAM SHORTCAKES
Provided by Bon Appétit Test Kitchen
Categories Cake Milk/Cream Breakfast Brunch Dessert Bake Picnic Kid-Friendly High Fiber Peach Summer Anniversary Birthday Shower Engagement Party Party Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Line baking sheet with parchment paper. Whisk flour, 6 tablespoons sugar, and baking powder in large bowl. Add butter; rub in with fingertips until very coarse meal forms (oatmeal-size flakes). Mix in 1/4 cup chopped ginger. Add ginger ale and 2 tablespoons cream. Toss until moist clumps form. Gather dough into 7-inch log. Cut crosswise into 6 equal rounds. Place on sheet, spaced apart. Shape each into 2 1/2-inch diameter round. Mix 1 tablespoon cream and 1 tablespoon sugar in small bowl; brush over top and sides of shortcakes.
- Bake shortcakes until golden and tester inserted into center comes out clean, 20 to 22 minutes. Cool on sheet.
- Meanwhile, toss peaches in large bowl with 4 tablespoons sugar and remaining 1/4 cup chopped ginger. Whisk remaining 1 1/4 cups cream and 2 tablespoons sugar in medium bowl to peaks.
- Halve shortcakes horizontally. Place bottoms on plates. Top each with peaches, whipped cream, and shortcake top.
PEACH SHORTCAKE
With blushing fresh peaches in plentiful supply, Karen Owen of Rising Sun, Indiana thinks this appealing layered dessert can't be beat. "Brown sugar and ginger give the shortcake its mellow, sweet-spicy flavor," she notes.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- Combine the first five ingredients in a bowl; cut in butter until mixture resembles coarse crumbs. Add milk, stirring only until moistened. Turn onto a lightly floured surface; knead 10 times. , Pat evenly into a greased 8-in. round baking pan. Bake at 425° for 20-25 minutes or until golden brown. Remove from pan to cool on a wire rack., Just before serving, combine peaches, 4 tablespoons brown sugar and ginger. Whip cream with remaining brown sugar until stiff. , Split shortcake into two layers; place bottom layer on a serving platter. Spoon half of the peach mixture over cake; top with half of cream. Cover with second cake layer and remaining peach mixture. Garnish with remaining cream; sprinkle with pecans.
Nutrition Facts : Calories 355 calories, Fat 21g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 352mg sodium, Carbohydrate 39g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
FRESH PEACH SHORTCAKE
I make this dessert quite a lot in the summertime when fresh peaches are plentiful, but don't wait till the summer season to try this one, if you are lucky to have fresh peaches around in your grocery store, this is a must-try.
Provided by Kittencalrecipezazz
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees.
- Position oven rack in lower one-third of the oven.
- Butter and flour an 8-inch square baking pan.
- In a bowl, combine flour, baking powder, 1/4 tsp ginger, 1/8 tsp nutmeg and salt; set aside.
- In a large bowl, WHISK together eggs, half and half cream, 6 Tbsp butter, lemon zest and vanilla until combined (butter will stay lumpy).
- Stir in 1 cup sugar until combined.
- Stir in the flour mixture, just until combined.
- Pour the batter into prepared baking pan.
- Bake for 35 minutes, or until cake is light golden, and tests done.
- Cool in the pan on a rack for 5 minutes.
- Remove from pan; cool completely on a rack.
- In a large non-stick skillet, melt the remaining butter over medium heat.
- Add the peaches, cardamon, remaining sugar, ginger and nutmeg; cook, stirring often until slightly softened (about 5-7 minutes).
- Transfer to a bowl; refrigerate until cooled (about 15-20 minutes).
- In a bowl, beat the whipping cream with the 2 tbsp icing sugar until stiff peaks form.
- To assemble the cake: cut cake into 9 squares.
- Cut each square in half horizontally.
- Top each cake bottom with about 1-1/2 Tbsp whipped cream, and 4 peach wedges.
- Pour some pan juices over.
- Place the cake top over, and garnish each with about 1-1/2 Tbsp whipped cream.
Nutrition Facts : Calories 410.9, Fat 22.3, SaturatedFat 13.3, Cholesterol 135.4, Sodium 185.8, Carbohydrate 48.6, Fiber 1.2, Sugar 30.7, Protein 5.6
GINGER-PEACH SHORTCAKE
There's nothing better than fresh summer produce, except maybe when it's used to make this peach shortcake. It's quick and easy to throw together for a fast summer dessert. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine peach slices and 1/4 cup sugar; cover and refrigerate. Line a greased 9-in. square baking pan with waxed paper; set aside. For topping, combine flour and brown sugar in a small bowl; cut in butter until mixture is crumbly. Stir in ginger if desired; set aside., For shortcake, combine the flour, sugar, baking powder and salt in a large bowl; cut in butter until crumbly. In a small bowl, whisk together the egg, milk and vanilla; stir into crumb mixture just until moistened. Spread in prepared pan. Sprinkle with reserved topping., Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Gently peel off waxed paper. Cool crumb side up on a wire rack. Serve warm or at room temperature., Just before serving, beat cream in a small mixing bowl until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Cut cake into nine squares. Split each square horizontally. Place bottom half on serving plate; top with 1/4 cup peach slices. Top with top of shortcake, peaches and whipped cream.
Nutrition Facts :
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PEACH SHORTCAKE {OLD FASHIONED RECIPE} - WELLPLATED.COM
From wellplated.com
5/5 (1)Total Time 25 minsCategory DessertCalories 308 per serving
- Place rack in center of oven and preheat oven to 450 degrees F. Lightly grease an 8x8 inch pan and set aside.
- In the bowl of a food processor fitted with a steel blade or a large mixing bowl, sift flour with sugar, baking powder, salt, and nutmeg. Add butter and lightly pulse (or cut in butter by hand), until the butter is the size of small peas (you should still be able to see the pieces of butter.) Add well-beaten egg and milk, just until incorporated.
- Quickly press the batter into the prepared pan, touching it as little as possible with your fingers to keep the butter cold. Bake for 15-20 minutes, until the top is lightly golden. Cut into squares.
- To quickly peel peaches: Cut a small “X” on the bottom of each. Slip into a large pot of boiling water. Boil for about 30 seconds, then remove with a slotted spoon and submerge immediately in a bowl of ice water to stop the cooking. Slip off the skins with your fingers, then slice peaches.
FRESH PEACH AND GINGER-CREAM SHORTCAKES RECIPE | BON …
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- Preheat oven to 400°F. Line baking sheet with parchment paper. Whisk flour, 6 tablespoons sugar, and baking powder in large bowl. Add butter; rub in with fingertips until very coarse meal forms (oatmeal-size flakes). Mix in 1/4 cup chopped ginger. Add ginger ale and 2 tablespoons cream. Toss until moist clumps form. Gather dough into 7-inch log. Cut crosswise into 6 equal rounds. Place on sheet, spaced apart. Shape each into 2 1/2-inch-diameter round. Mix 1 tablespoon cream and 1 tablespoon sugar in small bowl; brush over top and sides of shortcakes.
- Bake shortcakes until golden and tester inserted into center comes out clean, 20 to 22 minutes. Cool on sheet.
- Meanwhile, toss peaches in large bowl with 4 tablespoons sugar and remaining 1/4 cup chopped ginger. Whisk remaining 1 1/4 cups cream and 2 tablespoons sugar in medium bowl to peaks.
- Halve shortcakes horizontally. Place bottoms on plates. Top each with peaches, whipped cream, and shortcake top.
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