FROZEN PEACH PIES
A refreshing, peachy filling and a buttery graham cracker crust are the perfect pair. I've found that this pie can be frozen up to three days. -Athena M. Russell, Florence, South Carolina
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 pies (8 servings each).
Number Of Ingredients 10
Steps:
- In a small bowl, combine the graham cracker crumbs, butter and sugar; press onto the bottom and up the sides of 2 greased 9-in. pie plates. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire racks., In a blender, combine the milk, lemon juice, orange juice, peaches and lemon zest; cover and process until smooth. Transfer to a large bowl. In a large bowl, beat cream until stiff peaks form; fold into peach mixture. , Spoon into crusts. Cover and freeze for at least 4 hours or until firm. Remove from the freezer 15 minutes before serving. Top with whipped cream if desired.
Nutrition Facts : Calories 302 calories, Fat 19g fat (11g saturated fat), Cholesterol 58mg cholesterol, Sodium 170mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
ZESTY PEACH ICE
Tart lime juice adds a refreshing accent to sweet pureed peaches.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- In food processor bowl with metal blade, combine all ingredients; process until smooth (To use blender, blend in 2 batches.)
- Place in ice cream freezer and freeze according to manufacturer's instructions for 15 to 30 minutes.
Nutrition Facts : Calories 100, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1/2 Cup, Sodium 0 mg, Sugar 21 g
ZESTY PEACH BARBECUE SAUCE
This is a recipe I found that I want to try so I am posting for safe keeping. This recipe is from Ball Canning.
Provided by MarilynInNC
Categories Sauces
Time 1h
Yield 8 half pints
Number Of Ingredients 10
Steps:
- PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- COMBINE all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of a thin commercial barbeque sauce, about 25 minutes.
- LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- PROCESS in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Nutrition Facts : Calories 239.3, Fat 0.7, SaturatedFat 0.1, Sodium 607.1, Carbohydrate 61, Fiber 2.9, Sugar 56.3, Protein 2.1
SPICED GINGER-PEACH ICE CREAM
This started as an experiment with a custard-style ice cream base and has become a requested favorite for get-togethers. The sweetness of the peach and smooth cream gets a boost from the earthy spices without being overpowering. I eat it plain but a few friends enjoy it in ice cream sandwiches.
Provided by Kate Young
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 2h55m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk milk, sugar, and salt together in a saucepan over medium heat; bring to a simmer. Stir peach puree, ginger, cinnamon, and vanilla extract; simmer until flavors blend, 5 to 10 minutes.
- Place egg yolks in a small bowl. Slowly pour 1/2 cup hot milk mixture into eggs, whisking constantly. Pour warmed egg mixture into the milk mixture in the saucepan over medium heat. Cook, stirring occasionally, until thick, 5 to 10 minutes. Strain egg mixture into a chilled bowl and refrigerate, stirring occasionally, until chilled, about 2 hours.
- Whisk cream into chilled egg mixture; add peaches and stir.
- Pour peach mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 426.4 calories, Carbohydrate 31.7 g, Cholesterol 214.4 mg, Fat 32.4 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 19.6 g, Sodium 152.4 mg, Sugar 28.7 g
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