PEACHES 'N' CREAM ROLL
This is the first of many recipes I'm posting from the files of my late daughter-in-law, Judy Bales, with permission from my son Andrew. Judy had quite a collection of wonderful recipes, and she would have been pleased to share them with other great cooks. Recipe & Photo: www.bhg.com/
Provided by Ellen Bales
Categories Fruit Desserts
Time 30m
Number Of Ingredients 9
Steps:
- 1. In a large mixing bowl beat eggs, salt, and vanilla with an electric mixer on high speed about 4 minutes or till thick. Gradually add the 3/4 cup sugar; beat on medium speed for 4 to 5 minutes or till light and fluffy. Add pancake mix; beat on low speed just till combined.
- 2. Grease and flour a 15x10x1-inch jelly-roll pan. Spread mixture in the prepared pan. Bake in a preheated 400-degree oven for 8 to 10 minutes or till golden and cake springs back when lightly touched near center. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Roll up towel and cake, jelly-roll style, starting from one of the short sides. Cool on a wire rack.
- 3. Meanwhile, add rum to the eaches; set aside. Beat together whipping cream and 1/2 cup sugar till stiff peaks form. Unroll cake; remove towel. Spread cake with half of the whipped cream; top with drained peaches. Spread with remaining cream. Roll up cake. Place, seam side down, on a serving platter. If desired, sprinkle with powdered sugar. Cover and chill till serving time, for up to 2 hours.
PEACHES AND CREAM JELLY ROLL
Make and share this Peaches and Cream Jelly Roll recipe from Food.com.
Provided by lauralie41
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- For the Cake:.
- Preheat the oven to 350 degrees.
- With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow and thick and has tripled in volume, about 8 minutes.
- Sift the flour, baking powder, and salt together in a medium-size mixing bowl.
- Fold into the egg mixture and blend thoroughly until smooth.
- Add the vanilla and 2 tablespoons of the butter.
- Mix gently.
- Grease a 17 by 12 inch baking pan (or jelly-roll pan) with the remaining 2 teaspoons of the butter.
- Sprinkle with the remaining 2 tablespoons sugar.
- Pour the cake batter into the prepared pan, spreading it evenly.
- Bake until the cake springs back when touched, about 15 minutes.
- Cool for about 2 minutes, then gently flip it out onto a large piece of parchment paper.
- For the Filling:.
- In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream.
- Whisk to blend well.
- Set aside.
- Combine the remaining 1 1/2 cups cream and sugar in a large heavy-bottom saucepan over medium heat.
- Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.
- Slowly add the egg yolk mixture, whisking constantly and cook until it thickens, about 5 minutes.
- Be forewarned: the mixture will break.
- Don't be alarmed.
- Pour it into a glass bowl.
- Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming.
- Let cool completely at room temperature.
- When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip.
- Beat at a medium speed to combine the mixture.
- If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture.
- Whip until you have a thick and creamy custard.
- For the Peaches:.
- Heat the butter in a large saute pan over medium-high heat.
- Add the light brown sugar and cinnamon, stir until it dissolves.
- Add the peaches and cook, stirring, until the sugar starts to turn dark amber in color, 5 to 6 minutes.
- Add the rum, carefully ignite it, and flambe the peaches.
- Remove from the heat and allow to cool for about 10 minutes.
- Place in the bowl of a food processor, pulse several times or until the peach mixture is spreadable.
- To Assemble:.
- Place the parchment-lined cake on a work surface.
- Peel off the cooking paper and roll (lengthwise) and unroll the cake in the paper several times.
- Using a small pallet knife, spread the peach mixture evenly over the cake.
- Spread the pastry cream evenly over the peaches.
- Starting at one end (lengthwise) and using the paper underneath, roll the filled cakes as tightly as possible.
- Wrap the entire jelly roll in plastic wrap and refrigerate for at least 4 hours.
- Remove from the refrigerator and slice diagonally 2 inches thick.
- Place on each serving plate.
- Garnish with whipped cream, mint and powdered sugar.
PEACHY CREAM PIE
Turn a store-bought graham cracker crust, frozen peaches and whipped topping into this pretty pie. Fruit-flavored gelatin provides a refreshing topping for the delightful cream cheese filling. -Gina Glassford, Provo, Utah
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; whisk in gelatin until dissolved. Add peaches. Refrigerate until slightly thickened, about 20 minutes. , In a large bowl, beat cream cheese, confectioners' sugar and milk until smooth. Fold in whipped topping. Spoon into crust. Spoon gelatin mixture over cream cheese layer. Refrigerate until set, about 3 hours.
Nutrition Facts : Calories 376 calories, Fat 14g fat (6g saturated fat), Cholesterol 12mg cholesterol, Sodium 239mg sodium, Carbohydrate 60g carbohydrate (50g sugars, Fiber 1g fiber), Protein 3g protein.
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