Ginger Peach Shortcakes Food

GINGER-PEACH SHORTCAKE

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.

PEACH SHORTCAKES

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.

GINGER SHORTCAKES WITH FRESH PEACHES

Steps:

• Heat oven 450F.
• In a large mixing bowl, combine flour, sugar, baking powder, ground ginger and salt. Using a pastry cutter or two sharp knives, cut in the butter until the mixture is coarse and crumbly. Add in the milk, yogurt, crystallized ginger and vanilla, and stir until just barely combined, stopping as soon as the last few floury streaks are incorporated.
• Spoon 8 large dollops of batter onto a baking sheet. Brush the tops with melted butter, and sprinkle with demerara sugar.
• Bake in preheated oven for 15-18 minutes, or until tops are golden brown. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool off completely.
• While the shortcakes are cooling, whip together the heavy cream, yogurt, sugar and vanilla in a large bowl until soft peaks form.
• Split the cooled shortcakes in half. Arrange the bottom halves onto serving plates, then divide the sliced peaches evenly between them. Top off with a generous dollop of whipped cream, then finish with the top half of the shortcake. Serve immediately.

FRESH PEACH AND GINGERCREAM SHORTCAKES

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-GINGER SHORTCAKES

Steps:

• In medium bowl, gently toss peaches, brown sugar and ground ginger until coated. Let stand 30 minutes or until syrupy.
• Heat oven to 425°F. In large bowl, stir Bisquick mix, 1/4 cup granulated sugar, the crystallized ginger, half-and-half and melted butter until soft dough forms. Onto ungreased cookie sheet, drop dough by 6 spoonfuls.
• Bake 10 to 12 minutes or until golden brown. Cool 15 minutes.
• In chilled medium bowl, beat sweetened whipped cream ingredients with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat just until soft peaks form.
• To serve, split warm shortcakes; place on dessert plates. Fill and top with peach mixture and whipped cream.

PEACH SHORTCAKE

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.

PEACH-MANGO SHORTCAKES

Steps:

• Preheat the oven to 400˚ F. Make the shortcakes: Pulse the flour, granulated sugar, baking powder, allspice, ginger, nutmeg and salt in a food processor. Pulse in the butter until it is in pea-size pieces, then pulse in the heavy cream and egg until the dough comes together.
• Bake the shortcakes: Drop 6 scoops of dough onto a baking sheet, brush with heavy cream and sprinkle with coarse sugar. Bake until golden, 20 to 25 minutes. Let cool, then split in half.
• Make the filling: Toss the peaches and mango with the granulated sugar and lime juice. Beat the heavy cream with the confectioners' sugar until stiff peaks form; fold in the rum and vanilla. Fill the shortcakes with the fruit and whipped cream.

PEACH SHORTCAKE

Steps:

• Heat the oven to 425°F.
• In a medium bowl, combine the peaches, 4 tablespoons of the brown sugar, the Bourbon, and the ginger. Set the mixture aside while you make the cake.
• In a medium bowl, combine the flour, 2 tablespoons of the brown sugar, baking powder, and salt. Using two forks or your fingertips, cut in the butter until the mixture resembles coarse crumbs. Add the milk, stirring only until moistened. Turn the dough out onto a lightly floured work surface. Gently knead 10 times or until the dough comes together and is smooth.
• Pat the dough evenly into a greased 8-inch round cake pan. Bake for 20 to 25 minutes, until golden brown. Remove the shortcake from the pan and let cool on a wire rack.
• When ready to serve, whip the cream with the remaining 1 tablespoon brown sugar until stiff peaks form.
• Split the shortcake into two layers; place the bottom layer on a serving platter. Spoon half of the peach mixture over the cake and top with half of the whipped cream. Cover with the second cake layer and top with the remaining peach mixture and whipped cream. Sprinkle with the pecans and serve.

GINGER PEACH SHORTCAKES RECIPE

Steps:

• Toss peaches with sugar.
• Add cinnamon and ginger to COOL WHIP; stir gently until blended.
• Spoon peaches over ladyfingers just before serving; top with COOL WHIP mixture.

FRESH PEACH SHORTCAKE

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.