Peachy Keen Bars Recipe 465

Steps:

• 1. Preheat oven to 350 degrees. Spray a 9x13" pan with non-stick cooking spray.
• 2. In a large bowl mix cake mix, butter, and 1 egg with a fork until you get a crumbly mixture.
• 3. Set aside 1 1/2 cup of crumbs for topping.
• 4. Press the remaining crumbs on bottom of prepared pan; Bake 8 minutes.
• 5. Dice drained peaches and spread over top of crust.
• 6. In the bowl of an electric mixer on medium-high speed, beat the cream cheese, sugar, remaining egg, and vanilla extract.
• 7. Spread over top of peaches.
• 8. Sprinkle with reserved crumbs. Bake 30 minutes.
• 9. Chill at least 30 minutes before serving. Serves 12. Store leftovers in the refrigerator.

Steps:

• Preheat oven to 350 degrees. Spray a 9x13" pan with nonstick cooking spray. In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly. Set aside 1 ½ c. crumbs for topping. Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes. Cut peach slices into 1" pieces; Spoon onto partially-baked crust. In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Spread over top of peaches. Sprinkle with reserved crumbs; Bake 30 minutes. Chill at least 30 minutes before serving; Serves 12. Store leftovers in refrigerator.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat an 8x8-inch baking pan with cooking spray.
• Whisk flour, sugar, baking powder, and salt together in a bowl. Next, cut in the cold butter using 2 forks or a pastry cutter then slowly mix in the egg yolk and cold water. Don't worry if the dough seems really crumbly; it should be!
• Press 1/2 of the crumble mixture into the prepared pan to make the crust. Save the rest for the top of the bars.
• Stir together peach slices, sugar, flour, lemon juice, vanilla extract, cinnamon, and nutmeg until combined. Evenly add peach filling to the top of the crust.
• Sprinkle the remaining crumble over the peach filling.
• Bake in the preheated oven until golden brown and set, 30 to 38 minutes. Cool bars to room temperature, then cut and serve.

Steps:

• Puree the peaches, cottage cheese, milk, honey, lemon juice, a pinch of salt, the nutmeg and 2 cups ice in a blender until smooth, 2 to 3 minutes. Divide among glasses and sprinkle with more nutmeg.

Steps:

• Preheat oven to 375°. Unroll dough sheet into a rectangle. Press onto bottom and slightly up sides of a greased 13x9-in. baking pan. Bake 5 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese, sugar and extract until smooth. Spread over crust. Spoon pie filling over cream cheese layer., In a small bowl, whisk flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in almonds; sprinkle over peach filling., Bake 25-28 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into bars. Store in an airtight container in the refrigerator.

Steps:

• Soften dough at room temperature 5-10 minutes. Press into ungreased 9x13-inch baking pan. Bake for 12-15 minutes at 350° till golden brown. Spread preserves over crust. Sprinkle with half the almonds. Beat egg whites till soft peaks form. Gradually beat in sugar until stiff peaks form. Spread meringue over almonds. Sprinkle with remaining almonds. Bake 20-25 minutes or until lightly browned. Cool. Refrigerate.