Peach Chiffon Cups Food

PEACH COBBLER STUFFED 'BEIGNETS' RECIPE BY TASTY

Steps:

• Add the butter and peaches to a pan over medium-low heat and cook until the butter has melted and peaches are glossy.
• In a small bowl mix together the brown sugar, cinnamon, 1 tablespoon flour, and nutmeg. Sprinkle the sugar mixture over the peaches. Mix to combine and stir for 5-10 minutes until the mixture starts to thicken. Remove from heat and set aside to cool.
• On a floured surface, roll out the pizza dough to ¼-inch (6-mm) thick. Cut the dough into 20 rectangles.
• Spoon 1 tablespoon of the peach filling onto a cut piece of dough. Fold the dough over lengthwise and crimp the edges so the filling is well sealed. Repeat with remaining dough and filling.
• Heat oil in a large pot to 350°F (180°C).
• Working in batches, fry beignets for 3-4 minutes each, flipping halfway, until puffy and golden brown.
• Transfer beignets to a paper towel-lined plate or wired rack to drain.
• Dust with powdered sugar.
• Enjoy!

PEACHY CHIFFON DESSERT

Steps:

• 1. Dissolve the package of unflavored gelatin in 1/4 cup of the peach nectar and set aside to bloom.
• 2. In a medium saucepan over medium heat add the sugar, dry jello, and the remaining peach nectar and heat until the sugar dissolves. Turn off the heat and add the unflavored gelatin mixture and diced peaches and the juice. Mix well and set in refrigerator for about 45 minutes untilit becomes like raw egg whites.
• 3. Whip the cold evaporated milk about 3 minutes, until it becomes frothy. When jello/peach mixture is ready add the frothy milk to it; fold together.
• 4. Divide each cake into thirds. Shred two pieces of the cake in the bottom of a 9x12-inch baking dish,that has ben sprayed with cooking oil.
• 5. Spoon 1/2 the peach mixture over the cake. Shred two more pieces of cake over the peach mixture. Cover this mixture with the remaining 2 pieces of shredded cake.
• 6. Slightly press down on last layer to cover the cake crumbs. Cover top with the whipped topping. Chill overnight or at least 6 hours. Keep refrigerated any left overs..

PEACH CHIFFON PIE

Steps:

• Pulse cookies in a food processor until finely ground. Add butter and 1/2 teaspoon salt; pulse until mixture has the texture of wet sand. Press into the bottom and sides of a 9-inch pie dish. Freeze until firm, 30 minutes.
• Meanwhile, sprinkle gelatin over 1/4 cup cold water; let stand until softened. In a large saucepan, combine peaches, lemon juice, 1/2 cup sugar, basil sprig, 3/4 cup water, and remaining 3/4 teaspoon salt. Bring to a boil, then cover, reduce heat to medium-low, and simmer until peaches are very soft, about 15 minutes. Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible (discard solids). Stir in gelatin until dissolved. Refrigerate until thickened slightly, about 1 hour; or place in a bowl over an ice-water bath and stir occasionally until it begins to mound, about 10 minutes.
• Meanwhile, beat cream with remaining 1/4 cup sugar and vanilla to soft peaks. Gently fold whipped cream into chilled peach puree. Pour mixture into crust and freeze until firm, at least 4 hours and up to 1 day. Remove from freezer 15 to 20 minutes before serving. Top with peach slices and sugared basil leaves; cut into wedges to serve.

PEACH CHIFFON PIE

Steps:

• 1. Add sugar to peaches and let stand for 30 minutes.
• 2. Soften gelatin in cold water; then dissolve in hot water. Cool.
• 3. Mix peaches, lemon juice and a dash of salt.
• 4. Chill til partially set.
• 5. Fold in whip cream.
• 6. Pour into a vanilla wafer pie crust or a graham cracker pie crust.
• 7. Chill completely til set. Eat and enjoy!

PEACH CHIFFON

Steps:

• Dissolve gelatin in water.
• Stir in yogurt till well blended. Using a whisk works very well.
• Fold in whipped topping with a spatula.
• Fold in peach slices.
• Refregerate for at least 2 hours.

ITALIAN PROSCIUTTO CUPS

Steps:

• Cook spinach; drain well.
• In medium bowl, combine spinach, Parmesan, mushrooms, onions, oregano, salt and egg.
• Spray miniature muffin tins with Pam.
• Cut prosciutto into quarters.
• Press 1/4 slice into muffin tin, pressing against bottom and sides.
• Spoon cheese mixture into cup about 2/3 full.
• Bake 20-25 minutes in preheated 375 degree oven.
• Remove.
• Can be frozen.

PEACH CHIFFON

Steps:

• Beat condensed milk with lemon juice until thick.
• Fold in 1 cup whipped cream, may use cool whip if you prefer.
• Fold in sliced peaches.
• Chill 1 -2 hours.
• Serve over angel food cake slices.

PEACH MUFFINS

Steps:

• In a bowl, cream butter and sugar. Add egg, sour cream and vanilla; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in peaches and pecans. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.

PEACH CHIFFON CUPS

Steps:

• In a mixing bowl, add peach pie filling, pineapple, yogurt, marshmallows, and Cool whip; stir gently to combine.
• Spoon mixture into custard cups, ramekins.
• or dessert bowls.
• Refrigerate for 1 to 2 hours before serving.