FRESH PEACH DUMPLINGS
Steps:
- Preheat oven to 375 degrees F.
- Combine the cinnamon, 1/3 cup of sugar, brown sugar and flour. With a pastry blender mix in the butter until it resembles coarse meal.
- Roll out the chilled puff pastry dough on a lightly floured surface to a 1/8 inch thickness. Cut the dough into six 7 inch squares. Place on a baking sheet and refrigerate.
- Blanch the peaches for 10 seconds in rapidly boiling water. Remove and drain. Peel the peaches, split in half, and remove the pits. Toss the halves in lemon juice and then in the cinnamon mixture. Reassemble the peach halves with the remaining cinnamon mixture in the cavity.
- Remove baking sheet from refrigerator. Place a peach in the center of each square of dough. Paint the edges of the dough with cold water. Bring the points of the square together at the top and pinch the seams together to seal.
- Paint the dumplings with the beaten egg. Sprinkle with the 2 teaspoons of sugar (use crystal sugar for these two tablespoons if you have it available). Prick a few holes around the top to allow steam to escape. Bake for about 40 minutes or until the peaches are tender and the pastry has browned. When dumplings are done, remove from the baking sheet and allow to cool for 20 minutes.
- To serve, spoon some of the sauce onto each serving plate, place dumpling in the center and drizzle some additional sauce over the top. You may serve with vanilla or peach ice cream or peach sorbet (recipe follows).
PEACH DUMPLINGS DESSERT
Peach dumplings are a great everyday dessert with ice cream or a drizzle of cream and are a good way to use a bounty of fruit in place of a cobbler.
Provided by Diana Rattray
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium saucepan set over medium heat, combine 1 cup sugar, butter, and hot water. Add the sliced peaches and bring to a boil.
- In a medium bowl, combine the flour, baking powder, salt, and optional 1 tablespoon of sugar. Stir in milk or cream to form a stiff dumpling-like batter.
- Drop large spoonfuls of batter onto the boiling fruit.
- Cover the pan and cook for about 20 minutes.
- Spoon out dumplings and fruit into individual serving bowls.
- If desired, sprinkle with a little cinnamon sugar (store any leftovers in a covered container at room temperature) and serve with heavy cream (whipped or as is) or ice cream.
Nutrition Facts : Calories 334 kcal, Carbohydrate 56 g, Cholesterol 28 mg, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, Sodium 470 mg, Fat 12 g, ServingSize 4 to 6 servings, UnsaturatedFat 5 g
PEACHES AND CREAM DUMPLING
Fall is my favorite time of year. With fall we get the beautiful fall foliage, apples, peaches and so much more. I found a recipe for a whole peach pie and I thought what a wonderful idea. I took the whole peach concept and applied it to my two favorites, Peaches and Cream. This is something to share with someone that you love on a cold fall evening... Enjoy... I'm off to enjoy some with my hunny.
Provided by Sherry Kinkel @sherrys518
Categories Fruit Desserts
Number Of Ingredients 16
Steps:
- Preheat oven 400.
- For the crust: combine melted butter, sugar and vanilla extract in a bowl with a fork.
- Shift flour and salt
- Slowly add butter mixture to the flour. It will be slightly crumbly but will hold together when pressed.
- Take a large muffin pan and press the dough into the bottom and around the sides. Set aside the remaining dough
- For the filling: Cream cheese will need to be at room temperature. With a mixer blend cream cheese until smooth and creamy. Add egg, sugar and vanilla. Mix until well combined and fluffy. Set aside.
- Peel, cut peaches in half and pit.
- I use a small scooper to scoop the center out a little larger for the filling. But you can use a spoon as well
- Fill center with filling mixture.
- Put the sides together and place one whole peach into each muffin cup.
- Sprinkle sugar on peach.
- On a floured surface roll out remaining dough.
- Cut the dough to fit the top of the peach to form around the peach.
- Brush with egg white and sprinkle with sugar and cinnamon.
- Bake in a preheated oven for 20 min.
- Enjoy.... Yummmmmmmy!!
PEACH DUMPLINGS
Make and share this Peach Dumplings recipe from Food.com.
Provided by Chef Debbie1971
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Peel and pit peaches.
- Cut both peaches into 8 slices.
- Roll each peach slice in a crescent roll.
- Place in a 9 X 13 inch buttered pan.
- Melt butter, then add sugar and barely stir.
- Add vanilla, stir, and pour entire mixture over peaches.
- Pour Mountain Dew around the edges of the pan.
- Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.
- Serve over ice cream, and spoon sauce over the top of each individual dish.
AMISH PEACH DUMPLINGS
Flour dumplings are added to a peach syrupy mixture to create a wonderful dessert. This is an Amish recipe. Using cream or canned milk instead of the milk gives this a creamier texture but also more calories. You can use fresh, frozen, or canned peaches.
Provided by MOMTO8
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Stir water, sugar, and butter together in a pot over medium-high heat until sugar dissolves and mixture has a syrupy texture, 5 to 10 minutes. Add peaches to syrup; bring to a boil.
- Whisk flour, baking powder, and salt together in a bowl. Stir milk into flour mixture until a stiff batter forms.
- Drop batter by large spoonfuls into boiling peach syrup; cover the pot with a lid, reduce heat to medium, and cook until dumplings are set, about 20 minutes.
Nutrition Facts : Calories 190.3 calories, Carbohydrate 40.6 g, Cholesterol 6.3 mg, Fat 2.2 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 293.3 mg, Sugar 28.4 g
NANA EDITH'S PEACH DUMPLINGS
My Czechoslovakian Nana Edith used to make these every Summer. We'd look forward to her call telling us she found ripe peaches, & to please come to lunch. She taught my mother to make them & she taught me. They may take a little practice & patience, but are well worth it! We still make a meal of them, but are great after a big salad or small dinner. I usually use only four large peaches since the dough is the best part! Can be served hot, cold, or room temp. They can also be made smaller with apricots.
Provided by Henrys Kitchen
Categories Dessert
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Stir together flour, eggs and four tablespoons of the cream until a stiff dough forms, just holds together.
- Add more cream ONLY if the dough isn't holding together.
- Mix in salt, sugar & the melted butter.
- Knead on floured board until smooth, about 8-10 times.
- Cover with a warm bowl and let rest for 1/2 hour.
- Put a LARGE pot of lightly salted water on to boil.
- Wash and dry peaches, but DO NOT PEEL OR PIT!
- After dough has rested, cut into four equal pieces.
- Flatten& stretch each piece of dough around one peach.
- Make sure entire peach is covered& there are no holes!
- Place dumplings in boiling water, cover & cook for 20 minutes.
- Remove with slotted spoon, drain well & put each peach in its own bowl.
- Split the dumplings with two forks.
- We leave the pits in for presentation, but they can be taken out.
- Drizzle each dumpling with cinnamon sugar & clarified butter to taste.
Nutrition Facts : Calories 900.2, Fat 57, SaturatedFat 34.8, Cholesterol 252.1, Sodium 534, Carbohydrate 88.8, Fiber 4, Sugar 39, Protein 11.9
OLD-FASHIONED SOUTHERN PEACHES & DUMPLINGS? RECIPE - (4.5/5)
Provided by msippigrl
Number Of Ingredients 13
Steps:
- Measure the flour and shortening into a large mixing bowl and place bowl in the freezer until needed. Set a colander in a large pot or Dutch oven and add the peaches to the colander, straining the liquid into the pot. Set peaches aside for now. To the pot of liquid, whisk in the sugar, cinnamon, nutmeg, salt, water, lemon juice, and butter cubes. Bring to a boil over medium-high heat; then reduce heat to medium and cook for about 25 minutes. Meanwhile, make the Dumplings: Remove bowl from freezer and cut the shortening into the flour mixture with a pastry cutter until you get a mealy consistency (fine crumbs). Gradually, drizzle in ice water while stirring, just enough for the dough to come together and form a ball. Divide the dough into 2 pieces. After the peach liquid has boiled for 25 minutes, add the peaches to it and bring back to a boil over medium-high heat. When boiling, reduce heat to medium and let cook until the dumplings are ready to drop. On a floured surface, roll out one of the balls of dough to about 1/8-inch thick. Using a pizza cutter or sharp knife, cut the dough into long strips about 1 1/2-inch wide; then cut each strip crosswise into 1 1/2-inch squares. Repeat steps for the other ball of dough. Start dropping the dumplings into the boiling peaches and syrup; gently pushing them down into syrup with the back of a spoon. When all the dumplings have been added, let cook for about 25 minutes, frequently pushing dumplings down into the syrup. When done, the dumplings should look somewhat translucent and the syrup is thickened. Serve warm or cold with whipping cream or chilled evaporated milk poured over it, topped with prepared whipped cream (or Cool Whip), or with a scoop of vanilla ice cream. NOTE: If your dumplings are a bit thick, you might need to cover the pot and cook for about 10 minutes, then finish cooking uncovered. I did not cover mine since I wanted the syrup to thicken more.
PEACHES AND CREAM DUMP CAKE
We're going classic with this peaches and cream dump cake that features a warm peach base topped with a slightly crisp buttery cake mix topping. We love to serve it with vanilla ice cream, but it's perfect on its own, too.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In pan, mix peaches, sugar and cinnamon. Spread evenly.
- Top with dry cake mix, and gently shake pan to distribute evenly. Pour melted butter over top, tilting pan to cover as much of the top with butter as possible.
- Bake 42 to 45 minutes or until light golden brown, mostly dry on top and bubbly around edges. Cool 20 minutes before serving.
- In small microwavable bowl, microwave frosting uncovered on High 5 to 10 seconds or until thin enough to drizzle. With fork, drizzle on top of cake. Serve with whipped topping or vanilla ice cream, if desired.
Nutrition Facts : Calories 310, Carbohydrate 43 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 27 g, TransFat 0 g
OLD FASHIONED SUMMER PEACH DUMPLINGS RECIPE - (4.2/5)
Provided by á-46991
Number Of Ingredients 18
Steps:
- Roll out the dough into a rectangle so it is about an 1/8 of an inch thick (no more than a 1/4 inch). Cut the dough into 6 squares. On sheet pan lay out your peach halves. If you'd like, you can peel the peaches, but it is not necessary. Sprinkle the sugar and spices evenly over the peaches. Drizzle a few drops of vanilla onto the peaches then add a bit of the butter to the center of each peach half. Now take 2 halves of the peach and close them with the butter, sugar and spices inside. Hold them closed. Place the held closed peach into the center of a dough square. Pull the sides of the dough up around the peach. pinch the dough closed to seal the peach inside. Once the dough is closed, with your hand gently mold the dough so it hugs the peach and stays in shape. If you have extra dough hanging cut it off (you will gather the extra dough scraps and make leaves later). Repeat this with all of the peaches. Heat your oven to 450 degrees. In a baking dish that will fit comfortably all of your peaches gently place your dough covered peaches. Set the baking dish in the fridge while you make the sauce and leaves. The leaves are just cute, leave them off if you are not in the mood for the fuss. In a small saucepan heat the sugar and the butter. When the sugar begins to color swirl the pan to make the sugar color evenly. Be very careful...the sugar is EXTREMELY HOT. This should not be done by, or with, children!!!! When the sugar has taken on a nice amber color add the heavy cream. With a whisk make sure all the sugar is dissolved. Add the brandy, continue to stir. Once you no longer smell alcohol turn the heat down and reduce the sauce (at a simmer) for a couple of minutes. Take the sauce off the heat once its a slightly thickened and add the vanilla, salt and the final tablespoon of butter . Combine with the whisk. You should have a smooth velvety wonderful flavored caramel sauce. This stuff is delicious even without the dumplings!!!!! Now gather your dough scraps and re-roll them so you can cut out leaf shapes to garnish your dumplings. You can make the leaf veins using the back of your knife. Egg wash the dumplings and attach the leaves (I made two leaves per dumpling). Next, sprinkle sanding sugar over the dumplings.Now you will pour the caramel sauce into the pan with the dumplings without pouring the sauce onto the dumplings themselves. This is very important!!! The sauce should go between and around but NOT over or on the dumplings. Bake the dumplings at 450 degrees for about 45 minutes. If they seem to be getting too dark turn the temperature down to 400 for the last 10 minutes or so. Use your judgement on that. Have a platter ready to move the dumplings to when you take the pan out of the oven. The dumplings will need to be moved after they rest in the pan for 5 minutes. Use a spatula to move them. They will be fragile on the bottom. The sauce will be caramelized and thick. Drizzle a little of it over the dumplings or around the sides. Serve while warm, with ice cream if you like.
CREAMY STUFFED PEACH DUMPLINGS
Provided by My Food and Family
Categories Recipes
Time 37m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Cut peach into 10 slices, then cut each slice crosswise in half.
- Combine sugar and cinnamon in pie plate.
- Separate biscuits. Press 1 biscuit into 3-1/2-inch round. Top with 2 peach pieces and 1 cream cheese piece; sprinkle with 1/2 tsp. cinnamon sugar. Bring up edge of dough, then gather at top and pinch edges together to seal, completely enclosing filling. Roll into ball. Repeat with remaining biscuits.
- Roll each ball,1 at a time, in remaining cinnamon sugar. Place, seam sides down and 2 inches apart, on baking sheet.
- Bake 18 to 22 min. or until bottoms are golden brown. Serve warm topped with COOL WHIP.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 4.5 g, TransFat 1.5 g, Cholesterol 15 mg, Sodium 380 mg, Carbohydrate 25 g, Fiber 0.535 g, Sugar 10 g, Protein 3 g
PEACH DUMPLINGS WITH BRANDY CREAM
Just peachy! A dumpling dessert you can serve at any occasion.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball; reserve one-third of the pastry. Shape remaining pastry into flattened round on lightly floured surface. With floured rolling pin, roll into 14-inch square; cut into 4 squares. Roll reserved pastry into 14x7-inch rectangle; cut into 2 squares.
- Place 1 peach half, flat side up, on each square. In small bowl, mix raisins and nuts; spoon into center of each peach half. Top with remaining peach halves. Moisten corners of square; bring 2 opposite corners of pastry up over peach and press corners together. Fold in sides of remaining corners; bring corners up over peach and press together. Place dumplings in ungreased 13x9-inch pan.
- In 2-quart saucepan, heat brown sugar and 1 1/3 cups water to boiling, stirring occasionally, until sugar is dissolved. Carefully pour around dumplings.
- Bake about 40 minutes, spooning syrup in pan over dumplings about 5 minutes before dumplings are done, until pastry is brown and peaches are tender.
- In 2-quart saucepan, beat egg with wire whisk until foamy. Add whipping cream and granulated sugar; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in brandy. Serve warm over dumplings.
Nutrition Facts : Calories 1000, Carbohydrate 147 g, Cholesterol 70 mg, Fiber 4 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 350 mg
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