CREAMY LAYERED PEACH SQUARES
Dazzle friends with our Creamy Layered Peach Squares. We believe these peach squares with cream cheese and raspberry mousse is how you whip it good.
Provided by My Food and Family
Categories Recipes
Time 4h30m
Yield 20 servings
Number Of Ingredients 9
Steps:
- Mix graham crumbs, 1/4 cup sugar and butter in 13x9-inch pan; press onto bottom of pan.
- Beat cream cheese and remaining sugar in medium bowl until blended. Whisk in 1-1/2 cups COOL WHIP; spread over crust. Top with peaches. Refrigerate until ready to use.
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until melted. Refrigerate 5 min. or until thickened. Whisk in remaining COOL WHIP; spread over peaches. Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.6875 g, Sugar 0 g, Protein 3 g
PEACHES AND CREAM SQUARES
Who doesn't like peaches and cream? Moist, fruity dessert squares great with a little whipped topping or scoop of ice cream.
Provided by lutzflcat
Categories Peach Desserts
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Separate crescent dough into 2 long rectangles. Place crescent dough onto an ungreased 9x13-inch pan and press dough to cover the bottom of the pan, sealing perforations.
- Combine cream cheese, sugar, and almond extract in a bowl and beat with an electric mixer until smooth. Spread cream cheese mixture evenly over dough. Spoon fruit filling evenly over cream cheese mixture.
- Combine flour, brown sugar, and margarine in a bowl. Mix until crumbly and sprinkle crumb mixture over fruit filling. Top with almonds.
- Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from the oven and cool completely before cutting into squares.
Nutrition Facts : Calories 299 calories, Carbohydrate 35.9 g, Cholesterol 20.5 mg, Fat 15.2 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 5.7 g, Sodium 242.6 mg
PEACHES AND CREAM
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Beat 1 cup heavy cream, 2 teaspoons vanilla extract and 2 teaspoons confectioners' sugar until soft peaks form. Spoon jarred peaches and some of the juice into bowls. Top with the whipped cream and blackberries.
PEACHES AND CREAM BARS
Delicious cream cheese and peach filled crescent rolls topped with a brown sugar, almond topping and made easy with canned pie filling and refrigerated crescent rolls. Have not tried it, but I assume this can be made with other pie fillings as well. Super easy!
Provided by Marie
Categories Bar Cookie
Time 40m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Unroll crescent roll dough into one long rectangle.
- Press onto bottom and slightly up sides of greased 9x13 baking pan and seal perforations.
- Bake at 375° for 5 minutes and cool completely.
- In a mixing bowl, beat together cream cheese, sugar and almond extract until smooth.
- Spread over the crust and spoon pie filling over cream cheese layer.
- In bowl, combine flour and brown sugar and cut in butter until mixture resembles coarse crumbs.
- Stir in almonds and sprinkle over peach filling.
- Bake at 375° for about 25 minutes or til edges are golden brown.
- Cool for 1 hour on wire rack and store in refrigerator.
Nutrition Facts : Calories 120.2, Fat 6.3, SaturatedFat 3.2, Cholesterol 18.9, Sodium 90.7, Carbohydrate 13.9, Fiber 0.7, Sugar 6.9, Protein 2.3
FROZEN PEACH SHORTCAKE SQUARES
No need to decide whether you'll be serving ice cream, cake or fresh fruit for dessert. These Frozen Peach Shortcake Squares feature all three.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Mix ice cream and dry gelatin mix in large bowl until blended. Stir in COOL WHIP, then cake cubes. Spoon into 8-inch square pan; drizzle with preserves.
- Freeze 3 hours or until firm.
- Serve topped with fruit.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
PEACH MELBA SQUARES
This traybake can be mixed together in no time and is simple to slice and transport
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 1h10m
Number Of Ingredients 10
Steps:
- Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, almonds and ¼ tsp salt.
- Tip the mix into the tin, then lay the peach slices evenly on top - that way each square of cake will have a bite of fruit. Scatter the raspberries and almonds over, then bake for 1 hr-1 hr 10 mins, covering with foil after 40 mins. Test with a skewer: the middle should have just a tiny hint of squidginess, which will firm up once the cake cools. Cool in the tin for 20 mins, then lift out onto a cooling rack. Once cold, dredge with icing sugar, then cut into squares.
Nutrition Facts : Calories 385 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.22 milligram of sodium
PEACHES AND CREAM, LITERALLY
The classic combination of peaches and cream is as simple as it sounds: peaches, lightly sweetened and simmered, need only a splash of cold heavy cream and nothing more. Just remember to make this ahead of time for the peachiest results.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 3h20m
Yield 4
Number Of Ingredients 4
Steps:
- Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
- Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
- Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.
Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.1 g, Cholesterol 122.3 mg, Fat 33 g, Protein 1.9 g, SaturatedFat 20.6 g, Sodium 38.3 mg, Sugar 22.7 g
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- Preheat oven to 350°F (177°C) degrees. Line the bottom and sides of an 8 or 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan before cutting. Spray with nonstick spray or grease with butter. Set aside.
- In a large bowl, whisk the flour, oats, brown sugar, and cinnamon together until combined. Cut in the cold butter using a pastry blender or two forks until it reaches coarse, pea-sized crumbs. See photo above. Remove 3/4 cup of the mixture, put in a small bowl and mix with pecans. This will be set aside for the topping.
- Evenly press the remaining oat mixture into the bottom of the prepared baking pan. Bake for 15 minutes as you prepare the filling.
- Whisk the egg and sugar together until smooth and creamy. Add the flour and salt. Whisk until combined. Fold in the peaches. Remove crust from the oven after 15 minutes and pour the filling over hot crust. Sprinkle with reserved oat/pecan mixture.
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- To make the graham cracker crust, use a food processor or a ziplock bag with a rolling pin to crush graham crackers.
- Press evenly into the bottom of a jelly roll pan (12in x 17in x 1in). You can also use 9in x 13in pan, you'll just end up with thicker squares. Chill crust in the fridge while you prepare the filling.
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