VIVIAN'S FROZEN PEACHES
Vivian my good friend gave me her recipe for fresh frozen peaches after I had told her that my canned ones were not what I had expected. She told me that she never cans them only freezes them. When I tasted her recipe I knew there was no going back, except for seconds! These are wonderful and so fresh you think you just fixed right then! The teaspoon measurement is a very big heap!
Provided by KGCOOK
Categories Frozen Desserts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix together sugar and fruit fresh in a small bowl.
- Do not put peaches in hot water to peel, there is no need to.
- Peel and slice peaches into a larger bowl.
- Pour sugar mixture over the peaches.
- Gently mix with the peaches.
- Put peaches into freezer bags or containers.
- Mark with name, date, and amount if desired.
- Seal and freeze.
- Only make small amounts at a time to keep fruit from turning brown.
- For Pie and other desserts: drain juice if needed and add the rest of your favorite ingredients.
- I have not tried them in other desserts, they just don't make it that far!
- The get ate before that!
Nutrition Facts : Calories 259.8, Fat 0.4, Carbohydrate 66.2, Fiber 2.5, Sugar 64.2, Protein 1.6
FROZEN PEACHES
Steps:
- Put the sugar in a saucepan with 2 cups/500 ml water. Boil 5 minutes and add the ascorbic acid.
- Slice the peaches (peeled if you prefer) into sterilized mason jars. Pour over the syrup to cover. Cook's Note: Don't fill to the top as the contents need space to expand as they freeze.
- Freeze the jars.
FROZEN PEACHES
Provided by Alton Brown
Categories dessert
Time 2h20m
Yield 1 pound frozen fruit
Number Of Ingredients 4
Steps:
- Place the sugar, Vitamin C and paprika into a 1-gallon zip-top bag, seal and shake to combine. Add the peaches and toss to coat well. Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag. Return to the freezer.
KELLEY'S PEACH COBBLER
Serve with whipped cream or vanilla ice cream to put this over-the-top!
Provided by Kelley
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread melted butter in a 2-quart baking dish.
- Heat peaches, 2/3 cup sugar, and water in a saucepan over medium-high heat, stirring occasional, until slightly thickened, about 5 minutes; remove from heat.
- Mix flour, 1 cup sugar, milk, baking powder, and salt in a bowl until batter is combined; pour over melted butter in baking dish. Arrange peaches over the batter and pour any remaining liquid on top.
- Bake in preheated oven until golden brown, 40 to 45 minutes.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 60.2 g, Cholesterol 31.7 mg, Fat 12 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 7.5 g, Sodium 252.8 mg, Sugar 47.3 g
FRESH FALL PEACH CRISP
I have this recipe of apple crisp and I like it. I have this recipe for apple pie and I like it. I have this recipe for frozen peaches too...I like it too. So how can I get some of all of these in this recipe? Well I did. Hubby says he wants this for dinner and it has to take the place of all of my apple and peach crisp recipes. I hope you will like this every bit as much as we do! I used a package of Recipe #323507 (or follow directions but do not freeze)
Provided by KGCOOK
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Spray a 9 X 9 inch baking dish.
- Drain peaches and reserve 1/2 cup juice.
- Freeze left over juice for another use if desired.
- Mix peaches with 1/2 cup reserved juice, tapioca and 1/4 cup oats.
- Pour into the baking dish and let set for at least 15 minutes.
- In the mean time mix the remaining ingredients,.
- sprinkle evenly over the top of the peaches, if the 15 minutes are up.
- Bake at 350 degrees for 30 minutes.
- Cool on wire rack.
- Adjust seasonings to taste. I like more nutmeg.
Nutrition Facts : Calories 294, Fat 8.5, SaturatedFat 5, Cholesterol 20.3, Sodium 208, Carbohydrate 53.3, Fiber 2.5, Sugar 32.5, Protein 3.2
PEACH COBBLER WITH FROZEN PEACHES
Start defrosting the peaches about 2 hours before assembling and baking the cobbler. Timing does not include defrosting and marinating of the fruit
Provided by Abby Girl
Categories Frozen Desserts
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- For the filling: Defrost peaches completely in colander. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 2 tablespoons of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl. Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish. Bake until peaches begin to bubble around edges, about 15 to 20 minutes.
- For the topping: While peaches are baking, in food processor, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses. Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed. (Don't overmix dough or biscuits will be tough.) Break dough into 6 evenly sized but roughly shaped mounds and set aside.
- To assemble and bake: When peaches bubble around edges, remove baking dish from oven and place dough mounds on top, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound with portion of remaining 1 teaspoon sugar. Bake until topping is golden brown, about 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.
Nutrition Facts : Calories 370.5, Fat 10.4, SaturatedFat 6.4, Cholesterol 27.2, Sodium 231.7, Carbohydrate 68.2, Fiber 3.3, Sugar 49, Protein 3.7
CARAMEL-PEACH DUMP CAKE
Put together our Caramel-Peach Dump Cake recipe for dessert this weekend! Use either fresh or frozen peaches in your Caramel-Peach Dump Cake.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Microwave 20 caramels and 1 cup milk in microwaveable bowl on HIGH 4-1/2 min.; stir until caramels are completely melted and mixture is well blended. Add eggs and 1 cup of the remaining milk; whisk until blended.
- Pour into 13x9-inch pan sprayed with cooking spray; top with peaches.
- Combine cake mix, butter and remaining milk; spread over peaches. Sprinkle with nuts.
- Bake 30 min. or until lightly browned.
- Microwave water and remaining caramels in microwaveable bowl 2 min.; stir until caramels are completely melted and sauce is smooth. Drizzle over cake; cool.
Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
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