Refreshing Peach Cups Food

REFRESHING PEACH CUPS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 12-cup muffin tin with nonstick cooking spray.
• Roll pie dough out onto a flat, clean surface. Cut round circles of dough that are wider than the muffin tin width. Press a dough circle into each of the prepared muffin cups. Cut round circles of aluminum foil and press over the dough circles; fill each with 1 tablespoon rice.
• Place tart shells in the preheated oven. Decrease oven temperature to 400 degrees F (200 degrees C). Bake until set and golden, about 10 minutes.
• While shells are baking, pour heavy cream, sugar, and vanilla extract into a large bowl. Beat using an electric mixer with a wire whisk attachment on medium speed until bubbly and frothy. Continue to beat until mixture starts to thicken and lines can be seen from the whisk, 2 to 3 minutes.
• Increase mixer speed to medium-high until cream is billowy and doesn't droop when whisk is turned upside down, 30 seconds to 1 minute. Beat for an additional 20 seconds if not ready, making sure not to over mix or it will be curdled. Place whipped cream in the refrigerator until tart shells are ready.
• Remove tart shells from the oven. Let cool completely, 15 to 25 minutes.
• Scoop even amounts of whipped cream into each tart shell. Top with peaches. Let chill in the refrigerator for 5 to 10 minutes.

PEACH CRISP CUPS

Steps:

• In a small bowl, combine peaches and sugar. Transfer to two greased 6-oz. baking dishes. In a small bowl, combine the oats, flour, brown sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Sprinkle with almond extract; toss. Sprinkle over peaches. , Bake, uncovered, at 375° for 30 minutes or until bubbly and golden brown.

REFRESHING PEACH SMOOTHIE

Steps:

• Pour all liquid ingredients into the smoothie maker or blender then add all the frozen ingredients.
• Blend at the low setting for 30 seconds then at high until smooth.
• Serve immediately.

FRESH PEACH CRISP

Steps:

• Place sliced peaches in a mixing bowl.
• Mix together 1/2 cup of the flour, 1/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl.
• Place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside.
• Combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal.
• Sprinkle mixture evenly over peaches in dish.
• Bake in a preheated 375 degree (Fahrenheit) oven for 45 minutes or until golden brown.
• Spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream.

REFRESHING PEACH CUPS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 12-cup muffin tin with nonstick cooking spray.
• Roll pie dough out onto a flat, clean surface. Cut round circles of dough that are wider than the muffin tin width. Press a dough circle into each of the prepared muffin cups. Cut round circles of aluminum foil and press over the dough circles; fill each with 1 tablespoon rice.
• Place tart shells in the preheated oven. Decrease oven temperature to 400 degrees F (200 degrees C). Bake until set and golden, about 10 minutes.
• While shells are baking, pour heavy cream, sugar, and vanilla extract into a large bowl. Beat using an electric mixer with a wire whisk attachment on medium speed until bubbly and frothy. Continue to beat until mixture starts to thicken and lines can be seen from the whisk, 2 to 3 minutes.
• Increase mixer speed to medium-high until cream is billowy and doesn't droop when whisk is turned upside down, 30 seconds to 1 minute. Beat for an additional 20 seconds if not ready, making sure not to over mix or it will be curdled. Place whipped cream in the refrigerator until tart shells are ready.
• Remove tart shells from the oven. Let cool completely, 15 to 25 minutes.
• Scoop even amounts of whipped cream into each tart shell. Top with peaches. Let chill in the refrigerator for 5 to 10 minutes.