Individual Peach Shortcakes Food

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.

MINI GEORGIA PEACH CHEESECAKES

Steps:

• Whisk together the ground gingersnaps and pecans in a small mixing bowl. Melt 1 tablespoon of the butter and stir into the mixture until combined. Place 1 tablespoon of the crumb mixture into the bottom of each of six 4-ounce jars. Press into an even, compact layer. Set aside.
• To make the filling, place the cream cheese, mascarpone, sour cream, confectioners' sugar, vanilla and salt in the bowl of an electric mixer fitted with the beater attachment. Whip just until smooth, about 1 minute. Drop 3 tablespoons of filling into each jar. Give each jar a few gentle taps against the counter to even out the filling. Secure the lids on top of the jars and refrigerate to set for at least 1 hour.
• To make the Georgia peach topping, place a large nonstick skillet over medium heat. Add the remaining tablespoon butter and heat until melted. Stir in the brown sugar, ginger and cinnamon. Cook until the sugar dissolves, about 2 minutes. Add the peaches and stir to coat. Add the bourbon and lemon juice. Cook, stirring occasionally, until the peaches are slightly softened, about 3 minutes more. Set aside to cool.
• Remove the lids from the cheesecake jars. Dollop 1 tablespoon of peach compote on top of each cheesecake. Serve immediately or secure the lids and refrigerate until ready to serve.

PEACH RASPBERRY SHORTCAKES

Steps:

• Preheat the oven to 400 degrees F.
• Sift the flour, 1 tablespoon sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Blend in the butter at the lowest speed and mix until the butter is the size of peas. Combine the eggs and heavy cream and quickly add to the flour and butter
• mixture. Mix until just blended. The dough will be sticky.
• Dump the dough out onto a well-floured surface. Flour your hands and pat the dough out 3/4-inch thick. You should see lumps of butter in the dough.
• Cut 6 or 7 biscuits with a 2 3/4-inch fluted cutter and place on a baking sheet lined with parchment.
• Brush the tops with the egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked. Let cool on a wire rack.
• To assemble, whip the cream and sugar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the vanilla and continue to beat until the peaks are stiff.
• Split each shortcake in half crosswise and place the bottom half on a plate. Spoon whipped cream on top, then place the sliced peaches and raspberries on the whipped cream. Garnish with the orange zest, then place the other half of the shortcake on top and serve.

SOUTHERN PEACH SHORTCAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch cast iron skillet and set aside. Reserve remaining butter.
• Combine flour, 2 tablespoons sugar, baking powder, salt, and cinnamon in a bowl. Cut in 1/2 cup cold butter with a pastry knife until the mixture resembles coarse meal. Pour in milk and stir just until the dough starts to come together.
• Turn dough out onto a lightly floured surface and shape into a ball. Divide ball in half and lightly knead each half. Gently roll each half into a 9-inch circle.
• Place 1 dough circle into the prepared skillet, and dot with reserved butter. Place second dough circle on top of the butter pieces, and place the skillet in the center of the preheated oven.
• Bake in the preheated oven until top is lightly browned, 22 to 25 minutes.
• While the shortcake is baking, prepare peaches. Slice 1 peach, toss with 1 teaspoon lemon juice, and set aside. Chop the remaining peaches, yielding about 4 cups, and toss with remaining lemon juice.
• Turn shortcake out onto a rack to slightly cool, about 5 minutes. Slice in half crosswise, using the edge of the second layer as a guide. Place bottom half on a serving plate, cut side up.
• Sprinkle 1/4 cup white sugar on a plate and lightly mash 2 cups of peaches into the sugar. Spread out mashed peaches and sugar over the shortcake layer on the serving plate. Cover mashed peaches with the second shortcake layer, cut side up.
• Toss remaining chopped peaches with remaining sugar and distribute on top of the second layer. Toss peach slices in any remaining juice, and place in a decorative pattern on top of the shortcake.

INDIVIDUAL PEACH SHORTCAKES

Steps:

• To prepare the shortcakes, preheat the oven to 400 degrees. Position the rack in the center of the oven.
• In a medium-size bowl, sift the sugar, flours, cream of tartar, baking soda, salt and nutmeg. Using a pastry blender, two knives or your fingers, cut in the butter until the mixture resembles coarse meal. Add the cream and milk and stir until the mixture forms a soft dough. Do not overwork.
• Roll out the dough on a floured surface, using a lightly floured rolling pin. Roll to a thickness of three-quarters of an inch. Using a cookie cutter, cut out four circles about three to three-and-a-half inches in diameter. Gather the scraps into a ball and reroll for the remaining two circles. The dough can also be shaped into circles by patting with floured hands. Place on a cookie sheet.
• Bake until the shortcakes are golden brown, about 12 to 15 minutes. Remove the pan from the oven and let cool.
• To make the peach filling, combine the sugar, water and vanilla in a medium-size saucepan and bring to a boil over high heat. Stir to dissolve the sugar. Lower the heat so the liquid is just simmering. Add the whole peaches and cover with a damp cloth to keep the peaches from drying out on top. Simmer until the peaches are just tender, about 10 to 15 minutes.
• Remove the peaches from the syrup and let them cool slightly. Remove the skins with a paring knife or your hands.
• In a chilled bowl, combine the vanilla, heavy cream and confectioners' sugar, and beat into soft peaks.
• Split the shortcakes horizontally. Cut the peaches in half, removing the pit. Cut each peach half into four sections. Moisten the shortcakes with a small amount of the poaching liquid, then arrange the peaches on the bottom half of each shortcake. Spoon on a large dollop of whipped cream and place the lid on top. Garnish with a small dollop of cream.

PEACH SHORTCAKES

Steps:

• Heat oven to 400 degrees. Slice peaches; sprinkle with kirsch or schnapps, if desired, and 1 tablespoon granulated sugar. Set aside.
• In the bowl of a food processor, combine the rest of the dry ingredients. Add butter; process with on-off pulses until mixture resembles coarse meal. While pulsing, slowly add enough cream or milk until dough just comes together.
• Turn out dough onto a lightly floured board, and knead once or twice. Pat into a 3/4-inch-thick square. Trim edges, and cut into four squares. Brush with additional cream or milk; sprinkle with sugar.
• Place on a lightly buttered baking sheet; bake for 20 to 25 minutes. Transfer cakes to a wire rack, and allow to cool slightly.
• Meanwhile, whip the cream: In a large bowl, beat the heavy cream and vanilla extract until stiff peaks form; set aside. Split cakes horizontally. Place bottom halves on dessert plates, and top with peaches and vanilla whipped cream. Cover with top halves of shortcakes, and serve.

PEACH SHORTCAKES

Steps:

• Heat oven to 425ºF.
• Mix flour, 2 Tbsp. sugar, baking powder and zest in large bowl. Cut in cream cheese with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in 1/3 cup milk until mixture forms dough.
• Use floured hands to divide dough into 8 pieces; shape each into ball. Place, 3 inches apart, on baking sheet sprayed with cooking spray; flatten to 1/2-inch thickness. Brush tops lightly with remaining milk; sprinkle with 2 tsp. of the remaining sugar.
• Bake 12 to 15 min. or until golden brown. Meanwhile, combine peaches, remaining sugar and lemon juice.
• Cool shortcakes slightly; split in half. Fill with peach mixture and COOL WHIP just before serving.