FROZEN PEACHES RECIPE RECIPES
PEACH COBBLER WITH FROZEN PEACHES RECIPE | REE DRUMMOND ...
Provided by Ree Drummond : Food Network
Categories dessert
Total Time 1 hours 5 minutes
Cook Time 15 minutes
Yield 9 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Butter a baking dish.
- For the fruit: In a bowl, combine the peaches, sugar, flour, lemon juice and salt. Stir and set aside.
- For the topping: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir together. Add the butter and shortening, and then cut together with a pastry cutter. Beat the milk and eggs together. Pour into the flour mixture and stir with a fork until just combined.
- Pour the peaches into the prepared baking dish. Tear off pinches of the dough topping and drop it onto the surface of the fruit, creating a "cobbled" texture. Sprinkle additional sugar over the top.
- Bake until golden brown and bubbly, 30 to 35 minutes. Allow to sit for 10 to 15 minutes before serving. If the cobbler is too juicy, use a turkey baster to remove a little of the juice (or spoon the juice over ice cream). Serve warm with vanilla ice cream or fresh whipped cream.
FROZEN FRUIT YOGURT (FOR ICE CREAM MACHINE) RECIPE - FOOD.COM
I frequently make this during the summer using my favorite fruits (strawberries or blueberries or peaches, mmmmmm!!), just about any fruit can be used....experiment!
Total Time 5 minutes
Prep Time 5 minutes
Yield 1 Quart
Number Of Ingredients 6
Steps:
- Blend all ingredients together until smooth.
- Chill mixture (about 1-2 hours).
- Pour chilled mixture into your ice cream machine and freeze according to manufacturer's instructions.
Nutrition Facts : Calories 566.3, FatContent 8.4, SaturatedFatContent 5.4, CholesterolContent 36.8, SodiumContent 302, CarbohydrateContent 102.2, FiberContent 0, SugarContent 101.5, ProteinContent 22.7
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I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. — June Mueller, Sioux City, Iowa
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- In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.
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PEACH PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. — June Mueller, Sioux City, Iowa
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