PEACHES WITH SHORTCAKE TOPPING
Like cobbler, but even better. This is crowned with cinnamon shortcakes-slightly crisp on the outside and delicate within-that require no kneading or rolling. We call for frozen peach slices, so this is a year-round treat.
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Combine peaches, sugar, lemon juice and cinnamon in large bowl; toss to blend well. Transfer filling to 8x8x2-inch glass baking dish.
- Sift flour, 3 tablespoons sugar, baking powder and salt into large bowl. Whisk cream, egg and vanilla in small bowl to blend. Add cream mixture to flour mixture, stirring until very soft dough forms. Using 1/4-cup measure, drop dough atop filling in 9 mounds, spacing apart. Brush mounds with melted butter. Blend remaining 1 tablespoon sugar with cinnamon in small cup; sprinkle over mounds.
- Bake dessert until filling bubbles and topping is golden brown, about 50 minutes. Cool 15 minutes. Serve warm with vanilla ice cream.
PEACH SHORTCAKE
With blushing fresh peaches in plentiful supply, Karen Owen of Rising Sun, Indiana thinks this appealing layered dessert can't be beat. "Brown sugar and ginger give the shortcake its mellow, sweet-spicy flavor," she notes.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- Combine the first five ingredients in a bowl; cut in butter until mixture resembles coarse crumbs. Add milk, stirring only until moistened. Turn onto a lightly floured surface; knead 10 times. , Pat evenly into a greased 8-in. round baking pan. Bake at 425° for 20-25 minutes or until golden brown. Remove from pan to cool on a wire rack., Just before serving, combine peaches, 4 tablespoons brown sugar and ginger. Whip cream with remaining brown sugar until stiff. , Split shortcake into two layers; place bottom layer on a serving platter. Spoon half of the peach mixture over cake; top with half of cream. Cover with second cake layer and remaining peach mixture. Garnish with remaining cream; sprinkle with pecans.
Nutrition Facts : Calories 355 calories, Fat 21g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 352mg sodium, Carbohydrate 39g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
SOUTHERN PEACH SHORTCAKE
My mom was a great Southern scratch cook. She believed a shortcake was basically a lightly sweetened biscuit, made to hold up mounds of beautiful, fresh fruit. I have tried to recreate her recipe, and I think this recipe is pretty close! Mom's shortcake was best when made about an hour before serving, to allow all those juices to soak into the shortcake. It's best when eaten fresh, in one sitting, but if you happen to have any leftovers, you can store them in the refrigerator. Garnish with sweetened whipped cream if desired.
Provided by Bibi
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch cast iron skillet and set aside. Reserve remaining butter.
- Combine flour, 2 tablespoons sugar, baking powder, salt, and cinnamon in a bowl. Cut in 1/2 cup cold butter with a pastry knife until the mixture resembles coarse meal. Pour in milk and stir just until the dough starts to come together.
- Turn dough out onto a lightly floured surface and shape into a ball. Divide ball in half and lightly knead each half. Gently roll each half into a 9-inch circle.
- Place 1 dough circle into the prepared skillet, and dot with reserved butter. Place second dough circle on top of the butter pieces, and place the skillet in the center of the preheated oven.
- Bake in the preheated oven until top is lightly browned, 22 to 25 minutes.
- While the shortcake is baking, prepare peaches. Slice 1 peach, toss with 1 teaspoon lemon juice, and set aside. Chop the remaining peaches, yielding about 4 cups, and toss with remaining lemon juice.
- Turn shortcake out onto a rack to slightly cool, about 5 minutes. Slice in half crosswise, using the edge of the second layer as a guide. Place bottom half on a serving plate, cut side up.
- Sprinkle 1/4 cup white sugar on a plate and lightly mash 2 cups of peaches into the sugar. Spread out mashed peaches and sugar over the shortcake layer on the serving plate. Cover mashed peaches with the second shortcake layer, cut side up.
- Toss remaining chopped peaches with remaining sugar and distribute on top of the second layer. Toss peach slices in any remaining juice, and place in a decorative pattern on top of the shortcake.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 47 g, Cholesterol 39.8 mg, Fat 15.1 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.4 g, Sodium 286.1 mg, Sugar 22.7 g
PEACH SHORTCAKE TOWERS
"These tender biscuits make wonderful peach or berry shortcakes that are always greeted with 'oohs' and 'aahs'," says Opal Sanders of Glouster, Ohio. "They are very pretty when stacked pyramid-style."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, nuts, baking powder and salt. In a large bowl, beat 1 cup cream, egg, 2 tablespoons sugar and vanilla until slightly thickened. Stir into dry ingredients until mixture forms a ball, adding cold water if necessary., Turn dough onto a floured surface; knead 8-10 times. Roll out to 1/2-in. thickness. Cut into three 3-1/2-in. circles, three 2-3/4-in. circles and six 1-1/4-in. circles. Place on ungreased baking sheets., Brush the tops with remaining cream. Bake at 425° for 8-12 minutes or until golden brown., In a large bowl, combine the peaches and 5-7 tablespoons of sugar. Split the large and medium biscuits in half horizontally. Spoon a few peach slices on large biscuit halves; dollop with whipped topping. Top each with a medium biscuit half, remaining peaches and whipped topping and a small biscuit.
Nutrition Facts : Calories 524 calories, Fat 20g fat (10g saturated fat), Cholesterol 93mg cholesterol, Sodium 821mg sodium, Carbohydrate 77g carbohydrate (26g sugars, Fiber 4g fiber), Protein 10g protein.
PEACHES AND CREAM SKILLET SHORTCAKE
Steps:
- Preheat oven to 350 degrees F
- In a medium bowl, combined thawed peaches, brown sugar, 1 teaspoon cinnamon, vanilla extract and cornstarch, mix well to coat all of the peaches. Pour mixture into a cast iron skillet that has been coated in nonstick spray. Randomly place tablespoon size dollops of cream cheese on top of the peaches.
- In a small bowl, combine the sugar and the remaining cinnamon. Remove biscuits from the can and separate. Dredge each biscuit in the cinnamon-sugar mixture and set aside.
- Arrange biscuits over peaches. Place skillet in oven and bake for 20 to 25 minutes or until biscuits are brown and filling is bubbly. Remove from oven; cool slightly.
PEACH SHORTCAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the marinated peaches: Mix together the granulated sugar, orange liqueur, basil and orange zest in a bowl. Add the peaches and toss to coat. Cover and refrigerate for at least 1 hour.
- For the sweet biscuits: Preheat the oven to 375 degrees F.
- In a bowl, mix together the flour, granulated sugar, baking powder and salt. Cut in the butter using a pastry cutter until it is incorporated. Mix the buttermilk and vanilla together in a small pitcher. Slowly add the buttermilk mixture into the flour mixture, stirring the contents of the bowl as you do so, until just combined.
- Form 6 biscuits and place them into a cast-iron skillet. Sprinkle the tops generously with coarse sugar. Bake until golden brown, 24 to 26 minutes. Allow to cool for 10 minutes before serving.
- For the whipped cream: Using an electric mixer, whisk together the heavy cream and granulated sugar until soft peaks form.
- To serve, halve the biscuits, then place the bottom halves on serving plates. Top with the whipped cream and marinated peaches. Rest the biscuit tops on the side so the filling is visible. Garnish with torn basil.
CHERRY COBBLER WITH SHORTCAKE TOPPING
This recipe is courtesy of Wolfgang Puck and GMA. It looked so yummy and he said you could use blackberries, peaches or any kind of seasonal fruit. The cast seemed to enjoy it.
Provided by Petdrwife
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Directions:
- Start with the shortcake topping:.
- Put the cake flour, sugar, baking powder, and salt into a food processor fitted with the stainless-steel blade; turn the machine on and off a few times to combine.
- Add the chilled butter and pulse the machine several times until the butter is chopped up into small pieces the size of gravel.
- With the motor running, pour the cream through the feed tube; stop processing the moment the dough barely begins to form a ball.
- Gather the dough together and transfer to a lightly floured work surface.
- With a lightly floured rolling pin, gently press or roll out the dough to an 8-inch by 8-inch square.
- With a large, sharp knife or pastry trimmer, neatly trim the edges of the square; then, cut it into 9 equal squares.
- Line a baking sheet with parchment paper, transfer the squares to the baking sheet.
- Refrigerate at least 30 minutes or until needed.
- Now move on to the fruit filling.
- Preheat the oven to 375 degrees F. while you make the filling.
- In a medium bowl, stir together the cherries, honey, brown sugar, and cinnamon.
- Dissolve the cornstarch in the lemon juice and Kirsch, and stir into the cherry mixture. Mix thoroughly.
- Grease an 8 x 8 x 2-inch baking pan or a 2-quart baking dish with the soft butter.
- Spoon the fruit mixture into the buttered pan.
- Dot its surface with the chilled butter.
- Arrange the chilled shortcake squares neatly on top of the filling in the pan.
- Brush the shortcake with the heavy cream and sprinkle with the granulated sugar.
- Bake in the preheated oven until the shortcake is golden brown and the fruit is bubbly, 35 to 40 minutes.
- Remove from the oven and let it to settle at room temperature for at least 10 minutes.
- To serve:.
- Use a large spoon to transfer each square of shortcake and the filling beneath it to individual dessert plates.
- Spoon some powdered sugar into a fine meshed sieve held over the cobbler and tap the side of the sieve to dust each portion.
- Add a scoop of ice cream for each guest who would like one, and serve.
Nutrition Facts : Calories 666.9, Fat 30.8, SaturatedFat 19.1, Cholesterol 93.4, Sodium 335.6, Carbohydrate 96.1, Fiber 4.1, Sugar 52.7, Protein 6.3
PEACHES 'N CREAM SHORTCAKE
When you live in the peach state, you take full advantage of those fresh juicy Georgia peaches when they are in season! If you love strawberry shortcake, and you love peaches, I'm sure you're going to love this!
Provided by Kim's Cooking Now
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper and set aside
- Sift flour, 4 1/2 teaspoons sugar, baking powder, and salt together in a bowl. Rub in butter with your fingers until mixture resembles course crumbs. Stir in 1/2 cup milk and mix into a soft dough.
- Divide dough into 4 equal parts and flatten each part into a 2-inch diameter disc. Place on the prepared baking sheet. Brush the tops with 1 tablespoon milk.
- Mix remaining 1 teaspoon sugar and cinnamon in a small bowl. Sprinkle the top of each biscuit with cinnamon sugar.
- Bake in the preheated oven until biscuits begin to brown on the edges, about 12 minutes. Cool on a wire rack.
- Meanwhile, whisk water, sugar, cornstarch, and cinnamon together in a medium saucepan over medium heat. Add sliced peaches and cook until sauce begins to thicken, stirring occasionally to coat all of the peaches. Remove from heat and cool.
- Whip heavy cream in a bowl until stiff peaks form.
- Cut each biscuit in half horizontally. Place the bottoms on a serving plate. Add a dollop of whipped cream, top with 1/4 of the peaches, another dollop of whipped cream, and the biscuit top. Serve immediately.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 45.9 g, Cholesterol 79.1 mg, Fat 23.3 g, Fiber 1 g, Protein 5.4 g, SaturatedFat 14.4 g, Sodium 405.3 mg, Sugar 19.7 g
PEACH SHORTCAKES
Serve this dessert in the height of summer, when peaches are fresh and juicy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Slice peaches; sprinkle with kirsch or schnapps, if desired, and 1 tablespoon granulated sugar. Set aside.
- In the bowl of a food processor, combine the rest of the dry ingredients. Add butter; process with on-off pulses until mixture resembles coarse meal. While pulsing, slowly add enough cream or milk until dough just comes together.
- Turn out dough onto a lightly floured board, and knead once or twice. Pat into a 3/4-inch-thick square. Trim edges, and cut into four squares. Brush with additional cream or milk; sprinkle with sugar.
- Place on a lightly buttered baking sheet; bake for 20 to 25 minutes. Transfer cakes to a wire rack, and allow to cool slightly.
- Meanwhile, whip the cream: In a large bowl, beat the heavy cream and vanilla extract until stiff peaks form; set aside. Split cakes horizontally. Place bottom halves on dessert plates, and top with peaches and vanilla whipped cream. Cover with top halves of shortcakes, and serve.
FRESH PEACH SHORTCAKE
I make this dessert quite a lot in the summertime when fresh peaches are plentiful, but don't wait till the summer season to try this one, if you are lucky to have fresh peaches around in your grocery store, this is a must-try.
Provided by Kittencalrecipezazz
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees.
- Position oven rack in lower one-third of the oven.
- Butter and flour an 8-inch square baking pan.
- In a bowl, combine flour, baking powder, 1/4 tsp ginger, 1/8 tsp nutmeg and salt; set aside.
- In a large bowl, WHISK together eggs, half and half cream, 6 Tbsp butter, lemon zest and vanilla until combined (butter will stay lumpy).
- Stir in 1 cup sugar until combined.
- Stir in the flour mixture, just until combined.
- Pour the batter into prepared baking pan.
- Bake for 35 minutes, or until cake is light golden, and tests done.
- Cool in the pan on a rack for 5 minutes.
- Remove from pan; cool completely on a rack.
- In a large non-stick skillet, melt the remaining butter over medium heat.
- Add the peaches, cardamon, remaining sugar, ginger and nutmeg; cook, stirring often until slightly softened (about 5-7 minutes).
- Transfer to a bowl; refrigerate until cooled (about 15-20 minutes).
- In a bowl, beat the whipping cream with the 2 tbsp icing sugar until stiff peaks form.
- To assemble the cake: cut cake into 9 squares.
- Cut each square in half horizontally.
- Top each cake bottom with about 1-1/2 Tbsp whipped cream, and 4 peach wedges.
- Pour some pan juices over.
- Place the cake top over, and garnish each with about 1-1/2 Tbsp whipped cream.
Nutrition Facts : Calories 410.9, Fat 22.3, SaturatedFat 13.3, Cholesterol 135.4, Sodium 185.8, Carbohydrate 48.6, Fiber 1.2, Sugar 30.7, Protein 5.6
PEACHES WITH CORNMEAL SHORTCAKES
These shortcakes are bursting with ripe summer fruits for a dessert that will delight the whole family.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and granulated sugar. Using the large holes on a box grater, grate butter into flour mixture. Using your fingers, incorporate butter into flour mixture, breaking it into even smaller pieces. With a fork, stir in buttermilk until dough just comes together. Lightly flour a rolling pin and work surface and roll out dough to a 3/4-inch-thick rectangle. Cut into 6 squares (or rectangles).
- Place dough squares, 3 inches apart, on a parchment-lined baking sheet. Brush tops with buttermilk and sprinkle with granulated sugar. Bake until shortcakes are golden and puffed, 17 to 20 minutes. Let cool completely on a wire rack.
- In a medium bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, about 3 minutes. Cut shortcakes in half horizontally. Divide peaches among bottom halves, top with whipped cream and blueberries, and sandwich with top halves.
Nutrition Facts : Calories 509 g, Fat 31 g, Fiber 3 g, Protein 7 g
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- Place rack in center of oven and preheat oven to 450 degrees F. Lightly grease an 8x8 inch pan and set aside.
- In the bowl of a food processor fitted with a steel blade or a large mixing bowl, sift flour with sugar, baking powder, salt, and nutmeg. Add butter and lightly pulse (or cut in butter by hand), until the butter is the size of small peas (you should still be able to see the pieces of butter.) Add well-beaten egg and milk, just until incorporated.
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