PEACHY PEACH RECIPES

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PEACHY BREAKFAST MUG CAKE RECIPE | REE DRUMMOND | FOOD NETWORK



Peachy Breakfast Mug Cake Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 10 minutes

Cook Time 10 minutes

Yield 1 serving

Number Of Ingredients 10

1/2 cup rolled oats
1/2 cup whole milk 
1/4 cup frozen peaches, thawed 
2 tablespoon peach preserves 
1/4 teaspoon baking soda 
1/4 teaspoon kosher salt 
1/4 teaspoon cinnamon 
1 tablespoon butter, softened
1 tablespoon vanilla yogurt 
1/2 teaspoon honey 

Steps:

  • Add the oats, milk, peaches, preserves, baking soda, salt and cinnamon to a blender. Blend until combined, allowing some texture in the mixture.
  • Grease a mug with the butter, pour the batter into the mug and microwave until you have a sponge cake consistency in the mug, 1 1/2 to 2 minutes. Let sit for 2 minutes before inserting a skewer into the mug to check that the mixture is cooked. If it is cooked, the skewer should come out clean. If not, continue to microwave in 30-second intervals until done.
  • Top with the yogurt and a drizzle of honey.

BEST PEACH COBBLER RECIPE - EASY, HOMEMADE PEACH COBBLER



Best Peach Cobbler Recipe - Easy, Homemade Peach Cobbler image

Ree makes one of the best peach cobblers! Try her foolproof recipe with fresh peaches or even fresh plums for a plum cobbler. Just don't forget the ice cream!

Provided by Kate Trombly O'Brien

Categories     picnic    Summer    baking    fruit

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 13

Salted butter, for the baking dish 

3 1/2 lb.

fresh peaches

2/3 c.

sugar

3 tbsp.

cornstarch

1/4 tsp.

kosher salt

3 tbsp.

lemon juice

1 1/4 c.

all-purpose flour

1/3 c.

sugar

1 tsp.

baking powder

1/4 c.

salted butter, diced

1/2 c.

whole milk

1 tbsp.

coarse sugar, like sugar in the raw

Vanilla ice cream or freshly whipped cream, for serving

Steps:

  • Preheat the oven to 375˚. Butter a 9-inch by 13-inch baking dish.  For the fruit: Slice the peaches and remove the pits. Place them in a large bowl. In a small bowl, whisk together the sugar, cornstarch and kosher salt, until no small lumps of cornstarch can be seen. Set aside. For the topping: In a separate medium bowl, whisk together the flour, sugar, and baking powder. Add the butter then cut it into the flour mixture with a pastry blender or your fingers, until pea-sized clumps form. Pour the milk into the flour mixture and stir with a fork until just combined. Add the sugar mixture and lemon juice to the peaches and stir gently to combine. Pour the peaches into the prepared baking dish. With a small, trigger-handled ice cream scoop or two spoons, scoop small portions of the dough and drop it onto the surface of the fruit. (The topping will spread as it bakes.) Sprinkle all over with coarse sugar. Bake until the topping is golden brown and the filling is bubbly, 45-50 minutes. (Tent the top of the cobbler with foil if the topping starts to get too dark). Let rest for 15 minutes before serving. Serve warm with vanilla ice cream or freshly whipped cream.

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