PEACHY KEEN SLUSH
This luscious citrus sparkler gets an extra kick from peach schnapps, a delicious complement to light salads.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 8h15m
Yield 22
Number Of Ingredients 7
Steps:
- In medium saucepan, combine sugar and 2 cups of the water; mix well. Bring to a boil. Boil 3 minutes. Set aside to cool slightly.
- In large nonmetal freezer container, combine concentrates, remaining 3 cups water, the schnapps and lemon juice; blend well. Stir in sugar mixture. Cover; freeze at least 8 hours or overnight until frozen, stirring 2 or 3 times after 2 hours.
- To serve, spoon 1/2 cup slush mixture into each glass. Add about 1/3 cup ginger ale to each; stir gently.
Nutrition Facts : Calories 120, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 3/4 Cup, Sodium 15 mg, Sugar 28 g
PEACH RASPBERRY SLUMP
Sometimes called a grunt, other times a slump, stewed summer fruit tucked beneath golden baked biscuits is a classic New England dessert.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees.
- In a 9-inch pie pan, stir together the fruit, brown sugar, 2 tablespoons granulated sugar, the cornstarch, and cinnamon.
- In a bowl, stir together the flour, 2 1/2 tablespoons granulated sugar, the baking powder, baking soda, and salt. With a fork, blend in the butter until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the yogurt, milk, and vanilla and stir into the flour mixture until just combined. Knead the dough lightly on a work surface and pat lightly until it is about 3/4 inch thick.
- Drop the dough in 4 mounds over the fruit, sprinkle the remaining 1/2 teaspoon sugar over the dough, and bake in the middle of the oven until the biscuits are golden and cooked through, about 20 to 25 minutes.
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- Preheat oven to 350°F (177°C) degrees. Line the bottom and sides of an 8 or 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan before cutting. Spray with nonstick spray or grease with butter. Set aside.
- In a large bowl, whisk the flour, oats, brown sugar, and cinnamon together until combined. Cut in the cold butter using a pastry blender or two forks until it reaches coarse, pea-sized crumbs. See photo above. Remove 3/4 cup of the mixture, put in a small bowl and mix with pecans. This will be set aside for the topping.
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