PEACHES-AND-CREAM ICE CREAM CAKE
Even if all you're celebrating is the splendor of a summer day, this festive dessert is a colorful cake that's more about assembly than about baking.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter an 8-by-12-inch cake pan, and line with parchment paper. Butter parchment; set aside. Sift flour, baking soda, baking powder, and salt into a medium bowl; set aside.
- Put butter and 3/4 cup sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 4 minutes. Mix in egg yolks. Reduce speed to low. Add flour mixture in 3 batches, alternating with the buttermilk. Transfer batter to a medium bowl; set aside.
- Put egg whites into the clean bowl of mixer fitted with the whisk attachment; beat on medium-high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Gently fold half of egg-white mixture into batter with a rubber spatula. Fold in remaining egg-white mixture. Transfer to prepared pan.
- Bake until light golden and a cake tester inserted into center comes out clean, 20 to 25 minutes. Let cool a wire rack 15 minutes. Invert onto rack; remove parchment. Let cool completely. Trim cake to 10 by 5 inches. Cake can be refrigerated, wrapped in plastic, up to 1 day.
- Coat a 10-by-5-inch loaf pan with cooking cooking spray; line with parchment, allowing a 1-inch overhang on long sides. Coat parchment with cooking spray. Line with plastic wrap, allowing a 3-inch overhang.
- Stir ice cream and peaches in a medium bowl; spread into prepared pan. Freeze until firm, about 2 hours. Spread 1 pint sorbet over ice cream; freeze until firm, about 1 hour. Spread with remaining pint sorbet; top with cake. Cover with plastic overhang. Freeze until firm, at least 2 hours or up to 4 days. To loosen cake from pan, wrap a damp, hot towel around pan. Lift out. Serve immediately.
PEACHES N CREAM OATMEAL COOKIES
Steps:
- Preheat oven to 350 degrees F. Mix all ingredients except flour and oatmeal packets. Stir in flour and oatmeal packets. (The mixture will be sticky due to the milk. If you prefer crisp cookies to chewy ones, eliminate the milk. If you like your cookies chewy and cakey, add an extra tablespoon of milk.)
- Roll dough into 1 1/2" balls and drop onto an ungreased cookie sheet, about 2" apart. Smash the balls down to a thickness of about half an inch.
- Bake until light brown, about 10 minutes. Allow to cool on cookie sheet briefly, then remove to a rack to finish cooling.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PEACHES AND CREAM OATMEAL COOKIES
Steps:
- Preheat oven to 350 degrees F with the racks in the upper and lower thirds of the oven.
- In a small bowl, whisk together flour, baking soda, and salt. In a stand mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Slowly add egg and continue mixing. Slowly add flour mixture, oats, peaches, walnuts, and white chocolate chips. Mix until combined.
- Line 2 sheet trays with parchment. With wet hands make 20 balls from the dough placing evenly among sheet trays. Press down on cookie dough with palm of your hand to make a flat circle.
- Bake for 10 to 12 minutes or until golden and still a bit tender in the center. Remove from oven and let sit on sheet trays 1 minute. Remove to cooling racks to cool completely.
PEACHES AND CREAM CHEESECAKE
Make and share this Peaches and Cream Cheesecake recipe from Food.com.
Provided by JustaQT
Categories Cheesecake
Time 36m
Yield 1 Cheesecake
Number Of Ingredients 13
Steps:
- Beat flour, baking powder, salt, dry pudding, butter, milk and egg with an electric mixer for 2 minutes and pour into an 8-inch square or pie pan.
- Drain and save juice from sliced peaches.
- Arrange peaches over batter.
- Mix cream cheese, sugar and peach juice.
- Beat until smooth.
- Spoon over the top, keeping 1 inch from edges.
- Mix sugar and cinnamon and sprinkle over the top.
- Bake at 350°F for 30 to 35 minutes.
PEACHES AND CREAM LAYER CAKE
Get a triple punch of peaches in a celebratory cake. Peaches flavor the cake, filling and frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms only of two 8- or 9-inch round cake pans. Reserve 8 peach slices for garnish; cover and refrigerate. In blender or food processor, place remaining peaches. Cover; blend until pureed. Reserve 1/4 cup blended peaches for filling; cover and refrigerate.
- In large bowl, beat remaining blended peaches, the cake mix, oil, 1/4 cup whipping cream and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- Bake 8-inch rounds 31 to 36 minutes, 9-inch rounds 26 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; carefully remove from pans to cooling racks. Cool completely, about 1 hour.
- In small bowl, stir reserved 1/4 cup blended peaches and 1/4 cup peach preserves until blended. Set aside for filling.
- In medium bowl, beat powdered sugar, butter, liqueur and just enough of the 2 to 4 tablespoons whipping cream with spoon or electric mixer on low speed until smooth and spreadable.
- Place 1 cake layer, rounded side down, on serving plate. Spread peach filling over layer to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting.
- In small bowl, stir 3 tablespoons peach preserves; carefully spoon preserves around top edge of cake, allowing some to drizzle down side. Just before serving, cut reserved peach slices lengthwise in half; place on top of cake. Store loosely covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 55 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 41 g, TransFat 0 g
PEACHES AND CREAM OATMEAL COOKIES
I saw this on Sunny Anderson's "Cooking For Real" on FoodNetwork. I wanted to make them to bring to a 4th of July BBQ, but didn't get to the store before it closed! I'll update the yumminess factor when I try these. They look fabulous and easy, though. I'm a sucker for cookie recipes!
Provided by jusme
Categories Drop Cookies
Time 22m
Yield 20 cookies, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350* with racks in the upper and lower thirds of the oven.
- In a small bowl mix together flour, baking soda and salt.
- In a mixer, cream butter and sugars until light and fluffy. Slowly add egg and continue mixing.
- Slowly add flour mixture, oats, peaches, walnuts and white chocolate chips. Mix until combined.
- Line two sheet pans with parchment paper.
- With wet hands, roll dough into 20 balls. Place evenly apart on the two trays. Press down on dough with palm to make a flat circle.
- Bake 10-12 minutes or until golden brown, and a little tender in the middle.
- Let rest for one minute before transferring to cooling rack.
Nutrition Facts : Calories 833.1, Fat 42.9, SaturatedFat 20.4, Cholesterol 116.9, Sodium 410.3, Carbohydrate 104.3, Fiber 4.6, Sugar 52.5, Protein 13.3
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