Fresh Peach Dessert Food

FRESH PEACH DESSERT

Steps:

• Combine the graham cracker crumbs, melted butter, and 1/2 cup sugar in a mixing bowl. Mix until evenly moistened, reserve 1/4 cup of the mixture for the topping. Press the remaining mixture into the bottom of a 9x13-inch baking dish.
• Heat marshmallows and milk in a large saucepan over low heat and stir until the marshmallows are completely melted. Remove from heat and cool.
• Whip cream in a large bowl until soft peaks form. Beat in 1/3 cup sugar until the cream forms stiff peaks. Fold the whipped cream into the cooled marshmallow mixture.
• Spread 1/2 the cream mixture over the crust, arrange the peaches on top of the cream, then spread the remaining cream mixture over the peaches. Sprinkle the reserved crumb mixture over the cream. Refrigerate until serving.

FRESH PEACH CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
• Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
• Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

THE BEST PEACH COBBLER

Steps:

• For the filling: Put the peaches, sugar, cinnamon, salt and lemon juice in a medium saucepan. Place over medium heat and cook, stirring occasionally, until the sugar is dissolved and the peach juices begin to boil. Lower to a simmer and continue to cook for 5 minutes. Remove from the heat.
• For the batter: Put the butter in a 2-quart baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F.
• Whisk together the flour, sugar, baking powder and salt in a medium bowl. Stir the vanilla into the milk in a liquid measuring cup. Slowly pour the wet ingredients into the dry ingredients while whisking until well combined.
• Remove the baking dish from the oven and pour the batter in an even layer over the melted butter. Spoon the peaches along with their juices evenly over the top of the batter. Bake until the cobbler is golden brown on top and the peach juices are bubbling, 35 to 45 minutes.
• Let cool to room temperature before serving.

EASY PEACH COBBLER

Steps:

• Preheat oven to 375 degrees.
• Pour the melted butter into a 13 by 9 by 2-inch baking dish.
• In a medium bowl, combine the flour, 1 cup sugar, the baking powder, and the salt and mix well. Stir in the milk, mixing until just combined. Pour this batter over the butter but do not stir them together.
• In a small saucepan, combine the peaches, lemon juice, and remaining cup of sugar and bring to a boil over high heat, stirring constantly. Pour the peaches over the batter but do not stir them together. Sprinkle with cinnamon or nutmeg if desired.
• Bake in the preheated oven for 40 to 45 minutes or until the top is golden-brown. Serve warm or cold.

FRESH PEACH DESSERT

Steps:

• In a medium sauce pan, combine dry pudding mix, jello powder and water.
• Stir and heat to a boil. Let it boil for one minute.
• Pour mixture into a bowl and place in the fridge to cool and thicken for about a hour.
• Peel and cut up peaches (or fruit of choice) and set aside.
• Remove cooled Jello from the fridge and fold in the cool whip topping. Next fold in fresh fruit. Place back in fridge.
• Prepare graham cracker crust in a food processor or blender, adding all 3 ingredients.
• Place crust in the bottom of a 9 x 13 dish or in 2 pie dishes and press down firmly.
• Remove Jello mixture and pour into the crust. Place back in fridge to continue firming up, about another hour.
• Serve with whipped topping.

PEACH CRUMBLE DESSERT

Steps:

• Preheat oven to 375°. Place peaches in a greased shallow 2-1/2-qt. Dutch oven, cast-iron pan or 2-1/2-qt. ovenproof baking dish. In a small bowl, combine brown sugar, flour, lemon juice, zest and cinnamon; sprinkle over the peaches. , Combine flour, sugar, baking powder, salt and nutmeg. Stir in egg until the mixture resembles coarse crumbs. Sprinkle over the peaches. Pour butter evenly over topping. , Bake 35-40 minutes. If desired, serve with ice cream.

FRESH PEACH COBBLER

Steps:

• Mix peach slices with 3/4 cup sugar, set aside.
• Pour butter in 8 inch square baking dish.
• Mix flour, baking powder, salt, nutmeg and remaining sugar.
• Stir in milk, until just combined.
• Pour over butter.
• Top with peaches.
• Bake at 375* for 45 minutes.

FRESH SOUTHERN PEACH COBBLER

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
• Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
• Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

FRESH PEACH CHEESECAKE

Steps:

• PREHEAT OVEN 325 degrees F.
• SPRAY BOTTOM 9 IN.
• SPRINGFORM PAN LIGHTLY WITH OIL.
• FOR CRUST: STIR TOGETHER GRAHAM CRACKER CUMBS,BUTTER AND SUGAR IN MED.
• BOWL,MIX WELL.
• PRESS MIXTURE INTO BOTTOM OF PREPARED PAN.
• BAKE 8-10 MINS.
• ,REMOVEAND COOL.
• REDUCE HEAT TO 250 degrees F.
• FOR FILLING: BEAT CREAM CHEESE UNTIL LIGHT AND FLUFFY IN LARGE BOWL.
• GRADUALLY BEAT IN SUGAR UNTIL WELL BLENDED.
• ADD FLOUR, VANILLA, PEACH FLAVOR,EGGS, AND HEAVY CREAM:BEAT WELL.
• GENTLY STIR IN PEACHES.
• POUR INTO BAKED CRUST.
• PLACE SHALLOW PAN OF WATER ON BOTTOM RACK OF OVEN.
• PLACE SPRINGFORM PAN ON COOKIE SHEET IN TOP HALF OF OVEN.
• BAKE 1 Hour 15 MINutes, UNTIL SET BUT STILL JIGGLY IN THE CENTER.
• TURN OFF OVEN AND LEAVE CHEESECAKE IN OVEN WITH DOOR AJAR FOR 1 HouR.
• COOL COMPLETELY ON WIRE RACK, THEN REFRIGERATATE AT LEAST 4 HouRS.
• IF DESIRED GARNISH WITH FRESH PEACHES.

FRESH PEACH COBBLER

Steps:

• In a bowl, combine peaches and 3/4 cup sugar; set aside. Pour butter into an 8-in. square baking dish. In a bowl, combine the flour, baking powder, salt, nutmeg and remaining sugar; stir in milk just until combined. Pour over butter. Top with the peaches. Bake at 375° for 45-50 minutes or until golden brown.

FRESH PEACH CRUMBLE

Steps:

• Heat oven to 375*.
• Put peach slices in greased, shallow 11x7 baking dish.
• Mix brown sugar, flour, lemon juice, peel, and cinnamon.
• Sprinkle over the peaches.
• Mix flour, sugar, baking powder, salt, and nutmeg.
• Stir in egg until mixture is coarse crumbs.
• Sprinkle over peaches.
• Drizzle butter evenly over topping.
• Bake for 38 minutes.

SUMMERTIME PEACH COBBLER

Steps:

• Grease a 9 x 13-inch pan and line with peaches.
• Combine 1/2 cup sugar, flour, baking powder, salt, margarine, vanilla and milk.
• Stir till smooth.
• Pour over peaches.
• Combine 1 cup sugar and water.
• Pour over batter.
• Bake 1 hour at 350°F.
• Serve warm or room temperature.