PEACH CLOUD CAKE
This cake got its name from my husband who said it was so light and fluffy like a cloud
Provided by Phyllis Garard
Categories Other Desserts
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 350 degrees. Grease and lightly flour 2-9 in. cake pans. Mix the cake mix, oil, eggs, measure the 2 tea of extract into measuring cup and add enough peach juice to equal 1/2 cup for at least 2 minutes until well blended. Bake at 350 for 27 minutes or until toothpick comes out clean. While still warm. Poke holes in cake. Mix jello and boiling water until dissolved, Add 1 tea. extract to a 2 cup measure and add peach puree and schnapps to equal 2 cups and gently pour 1/2 over each cake in pans (1 cup per cake layer) and let cool completely When the cake has cooled mix the vanilla frosting, dry koolaid, stick of butter, extract, and powdered sugar and enough puree to make spreading consistancy and well blended. then frost as you would any layered cake. ENJOY!! Can be made in 9x13 in pan just need to adjust cooking time.
PEACHES IN CLOUDS
This is an old recipe from my Aunt Martha- she had her own peach trees- 3 of them. She made many great recipes with them and this was one of her favorite to make. Besides her peach cake and her cobbler, and her cookies-bars. Oh yum!
Provided by Pat Duran
Categories Fruit Desserts
Time 2h
Number Of Ingredients 10
Steps:
- 1. If using fresh peaches, peel, pit, and slice them into a bowl and combine with the sugar and let set for 2 hours or overnight. (canned peaches continue with recipe) Then in a 9x13-inch pan of casserole. add the torn or crumbled cake;set aside. In a small bowl combine the jello and the boiling juice stirring until dissolved, add the remaining juice and stir . Pour over cake pieces in dish. Add peaches over jello, sprinkle half the coconut over this. Mix pudding according to package directions using only 1 1/2 cups milk. Don't let it thicken to much add the 9 oz. topping to the pudding mixture and blend together and pour over peaches and coconut and cake. Shake pan so that pudding will sink through fruit. Spread small topping over this and sprinkle remainder of coconut over topping. Let set overnight in refrigerator. Delicious. Oh, how I love this stuff.
PEACH CLOUD
A dear friend gave me this recipe years ago. You will just love it! The first time I ever made it, I made it over and over. I just could not get enough of it. *Google pic*
Provided by Sandy Griffith
Categories Fruit Salads
Number Of Ingredients 6
Steps:
- 1. In mixing bowl, mix jello and water. Stir till jello dissolves. Set aside to cool. After cooling time add crushed pineapple, mandarin oranges, and peach yogurt. Mix well. Place in freezer till ice cold. Remove. Fold in cool whip and mix well. Pour in bowl with covered lid. Refrigerate until set. Very good....it won't last long!
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- Peach Dump Cake. If you’re in the mood for a peachy treat but don’t want to break a sweat, this recipe is calling your name. Dump cakes are perfect for busy (or lazy) folks because you’ll simply dump all the ingredients in one pan, and the oven takes care of the rest.
- Peach Ice Cream. How about a cold and creamy ice cream to beat the summer heat? I won’t say no to this sweet and refreshing peach ice cream! Peaches in ice cream form: it’s the best way to describe this dessert.
- Tennessee Peach Pudding. Tennessee peach pudding – if you haven’t had one of these bad boys, you’re missing out. Let’s do something about it, shall we?
- Peach Crisp. Fresh and juicy peaches are topped with a crispy topping. It’s a simple dessert, but it sure hits the spot. A crisp is a lot similar to a cobbler.
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- Add the butter to the dry ingredients and toss to combine. Pinch and smear the pieces of butter between your fingers. Processing the butter like this creates small leaves of butter that layer in the dough, resulting in flakes later. Once all the butter chunks have been pinched, grab small handfuls of flour and butter and rub the two together between the palms of your hands until the mixture resembles uneven pebbles on a sandy beach.
- Create a well in the center of the mixture and add 1/2 cup of the buttermilk. Using a fork, toss the flour and butter from around the edge of the well into the center. Fluff the buttermilk and flour mixture with the fork five or six times, until shaggy looking.
- Crumble the ricotta cheese into tablespoon-size chunks over the dough, making sure not to break up the cheese too much. Using your hands with your fingers spread wide open, loosely incorporate the cheese into the dough with a lift-and-gently-squeeze motion. Drizzle the remaining 1/2 cup of buttermilk over the dough while using the fork to bring the mixture together into a loose and shaggy mass.
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