PEACH SHORTCAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the marinated peaches: Mix together the granulated sugar, orange liqueur, basil and orange zest in a bowl. Add the peaches and toss to coat. Cover and refrigerate for at least 1 hour.
- For the sweet biscuits: Preheat the oven to 375 degrees F.
- In a bowl, mix together the flour, granulated sugar, baking powder and salt. Cut in the butter using a pastry cutter until it is incorporated. Mix the buttermilk and vanilla together in a small pitcher. Slowly add the buttermilk mixture into the flour mixture, stirring the contents of the bowl as you do so, until just combined.
- Form 6 biscuits and place them into a cast-iron skillet. Sprinkle the tops generously with coarse sugar. Bake until golden brown, 24 to 26 minutes. Allow to cool for 10 minutes before serving.
- For the whipped cream: Using an electric mixer, whisk together the heavy cream and granulated sugar until soft peaks form.
- To serve, halve the biscuits, then place the bottom halves on serving plates. Top with the whipped cream and marinated peaches. Rest the biscuit tops on the side so the filling is visible. Garnish with torn basil.
PEACH RASPBERRY SHORTCAKES
Steps:
- Preheat the oven to 400 degrees F.
- Sift the flour, 1 tablespoon sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Blend in the butter at the lowest speed and mix until the butter is the size of peas. Combine the eggs and heavy cream and quickly add to the flour and butter
- mixture. Mix until just blended. The dough will be sticky.
- Dump the dough out onto a well-floured surface. Flour your hands and pat the dough out 3/4-inch thick. You should see lumps of butter in the dough.
- Cut 6 or 7 biscuits with a 2 3/4-inch fluted cutter and place on a baking sheet lined with parchment.
- Brush the tops with the egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked. Let cool on a wire rack.
- To assemble, whip the cream and sugar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the vanilla and continue to beat until the peaks are stiff.
- Split each shortcake in half crosswise and place the bottom half on a plate. Spoon whipped cream on top, then place the sliced peaches and raspberries on the whipped cream. Garnish with the orange zest, then place the other half of the shortcake on top and serve.
PEACHY BREAKFAST SHORTCAKE
The original recipe is from Kraft and calls for raspberries and cereal. I made adjustments to ingredients and quantities the end result was a different type of breakfast treat. I always have homemade waffles frozen and in the freezer. A store bought waffle would also work as well.
Provided by PaulaG
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Place the toasted waffle on a serving plate.
- In a small dish, stir the almond extract into the cottage cheese; top the waffle with the cheese and sprinkle lightly with cinnamon sugar.
- Place the slices of canned peaches on top, sprinkle lightly with cinnamon sugar and then pecans; drizzle with the syrup and garnish with quartered strawberries. Enjoy!
Nutrition Facts : Calories 300, Fat 14.6, SaturatedFat 3, Cholesterol 10.5, Sodium 514.6, Carbohydrate 32.8, Fiber 3.5, Sugar 11, Protein 12.5
PEACH SHORTCAKE
With blushing fresh peaches in plentiful supply, Karen Owen of Rising Sun, Indiana thinks this appealing layered dessert can't be beat. "Brown sugar and ginger give the shortcake its mellow, sweet-spicy flavor," she notes.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- Combine the first five ingredients in a bowl; cut in butter until mixture resembles coarse crumbs. Add milk, stirring only until moistened. Turn onto a lightly floured surface; knead 10 times. , Pat evenly into a greased 8-in. round baking pan. Bake at 425° for 20-25 minutes or until golden brown. Remove from pan to cool on a wire rack., Just before serving, combine peaches, 4 tablespoons brown sugar and ginger. Whip cream with remaining brown sugar until stiff. , Split shortcake into two layers; place bottom layer on a serving platter. Spoon half of the peach mixture over cake; top with half of cream. Cover with second cake layer and remaining peach mixture. Garnish with remaining cream; sprinkle with pecans.
Nutrition Facts : Calories 355 calories, Fat 21g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 352mg sodium, Carbohydrate 39g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
SOUTHERN PEACH SHORTCAKE
My mom was a great Southern scratch cook. She believed a shortcake was basically a lightly sweetened biscuit, made to hold up mounds of beautiful, fresh fruit. I have tried to recreate her recipe, and I think this recipe is pretty close! Mom's shortcake was best when made about an hour before serving, to allow all those juices to soak into the shortcake. It's best when eaten fresh, in one sitting, but if you happen to have any leftovers, you can store them in the refrigerator. Garnish with sweetened whipped cream if desired.
Provided by Bibi
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch cast iron skillet and set aside. Reserve remaining butter.
- Combine flour, 2 tablespoons sugar, baking powder, salt, and cinnamon in a bowl. Cut in 1/2 cup cold butter with a pastry knife until the mixture resembles coarse meal. Pour in milk and stir just until the dough starts to come together.
- Turn dough out onto a lightly floured surface and shape into a ball. Divide ball in half and lightly knead each half. Gently roll each half into a 9-inch circle.
- Place 1 dough circle into the prepared skillet, and dot with reserved butter. Place second dough circle on top of the butter pieces, and place the skillet in the center of the preheated oven.
- Bake in the preheated oven until top is lightly browned, 22 to 25 minutes.
- While the shortcake is baking, prepare peaches. Slice 1 peach, toss with 1 teaspoon lemon juice, and set aside. Chop the remaining peaches, yielding about 4 cups, and toss with remaining lemon juice.
- Turn shortcake out onto a rack to slightly cool, about 5 minutes. Slice in half crosswise, using the edge of the second layer as a guide. Place bottom half on a serving plate, cut side up.
- Sprinkle 1/4 cup white sugar on a plate and lightly mash 2 cups of peaches into the sugar. Spread out mashed peaches and sugar over the shortcake layer on the serving plate. Cover mashed peaches with the second shortcake layer, cut side up.
- Toss remaining chopped peaches with remaining sugar and distribute on top of the second layer. Toss peach slices in any remaining juice, and place in a decorative pattern on top of the shortcake.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 47 g, Cholesterol 39.8 mg, Fat 15.1 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.4 g, Sodium 286.1 mg, Sugar 22.7 g
PEACHES WITH SHORTCAKE TOPPING
Like cobbler, but even better. This is crowned with cinnamon shortcakes-slightly crisp on the outside and delicate within-that require no kneading or rolling. We call for frozen peach slices, so this is a year-round treat.
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Combine peaches, sugar, lemon juice and cinnamon in large bowl; toss to blend well. Transfer filling to 8x8x2-inch glass baking dish.
- Sift flour, 3 tablespoons sugar, baking powder and salt into large bowl. Whisk cream, egg and vanilla in small bowl to blend. Add cream mixture to flour mixture, stirring until very soft dough forms. Using 1/4-cup measure, drop dough atop filling in 9 mounds, spacing apart. Brush mounds with melted butter. Blend remaining 1 tablespoon sugar with cinnamon in small cup; sprinkle over mounds.
- Bake dessert until filling bubbles and topping is golden brown, about 50 minutes. Cool 15 minutes. Serve warm with vanilla ice cream.
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