Fresh Peach Lush Food
FRESH PEACH LUSH
Not sure where the name comes from. Maybe because you feel like such a lush after devouring this yummy treat!
Provided by CCinSC
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix first layer above ingredients and spread in 13 x 9 pan.
- Bake at 350ºF for 15 minutes.
- Cool completely.
- Mix second layer all, except for 1/2 of the Cool Whip, and spread over cooled crust.
- Combine peaches, cornstarch and sugar.
- Cook over medium heat 5-10 minutes until thickened.
- Remove from heat and cool completely.
- Spread over second layer.
- Top with 8 ounces Cool Whip.
FRESH PEACH LUSH
I'm not sure where this came from but it is delicious! I tried it a couple of weeks ago. I took it to a church pot luck and I didn't bring any home.
Provided by Kaykwilts
Categories Dessert
Time 30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Mix flour, pecans, and melted butter and spread in a 9x13 pan.
- Bake at 350 for 15 minutes.
- Cool completely.
- Mix cream cheese, half of cool whip, powdered sugar, vanilla and cinnamon.
- Spread over cooled crust.
- Combine peaches, cornstarch and sugar.
- Cook over medium heat for about 5 minutes, until thick.
- Remove from heat and add almond flavoring.
- Cool completely and spread over second layer.
- Top dessert with the other half of the cool whip.
Nutrition Facts : Calories 362.5, Fat 22.9, SaturatedFat 13.4, Cholesterol 30.8, Sodium 90.3, Carbohydrate 38.1, Fiber 1.4, Sugar 29.4, Protein 3.2
FRESH PEACH LUSH
found this today in a recipe emailing and it got me drooling immediately. Being the cream addict I am (gotta keep this girlish figure cough cough), I will probably substitute whipped sweetened heavy cream for the Cool Whip though.
Provided by JanetB-KY
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Mix first four ingredients together and spread in 13 x 9 pan; bake at 350 degrees for 15 minutes; cool completely.
- Mix together cream cheese, cool whip, powdered sugar, vanilla and cinnamon and spread over cooled crust.
- Combine cornstarch and sugar; add to peaches in a medium saucepan.
- Cook over medium heat for about five
- minutes or until thick then remove from heat and add flavoring.
- Cool completely and spread over second layer then top with extra whipped cream or cool whip.
FRESH PEACH CAKE
Provided by Ina Garten
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
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.
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