Strawberry Peach Cups Recipes

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
• For the filling: In a medium bowl, whisk together the lemon juice and arrowroot until smooth. Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated. Pour the fruit mixture into the prepared pan.
• For the topping: In the bowl of a food processor, combine the flour, oats, almonds, brown sugar, cinnamon, and sea salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden. Cool the crumble for 5 minutes.
• Spoon the warm crumble into bowls and serve with a dollop of whipped cream or ice cream.

Steps:

• Make pudding mix as directed on package for pudding, using 3 cups milk. Place plastic wrap directly on top of pudding. Refrigerate at least 2 hours until chilled.
• Mix strawberries, cubed peach and sugar. Let stand at room temperature 15 minutes.
• Cut pound cake horizontally in half. Spread preserves over bottom half. Top with top half. Cut into 18 slices. Drizzle with amaretto. Place 9 slices in 3- to 4-quart straight-sided glass bowl. Spoon half of strawberry mixture over cake.
• Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold whipped cream into pudding. Spoon half of pudding mixture over strawberries. Repeat layers with remaining cake, strawberry mixture and pudding mixture. Refrigerate at least 2 hours.
• Just before serving, sprinkle with almonds. Top with sliced peaches.

Steps:

• 1. We are going to start with making your juices for the jelly. We will start with the strawberries. You need to put your strawberries in water to rinse them, and remove the tops and stems. You can also cut some up if you choose. As you finish each one put it in a stock pot. When they are all in the pot add about a 1/2 c. water for every 4 cups of berries. Turn your stove to a medium high heat and bring your berries to a boil, stirring constantly. When you have brought them to a boil, turn them down, and loosely put a cover on your pot. Let your berries boil easy and stir and crush your berries occasionally. Just until the strawberries are soft. Anywhere between 3 and 10 minutes, generally.
• 2. You need to have another large pot or bowl you can hang something over ready. I use clips and hang a pillow case up high in a stock pot and pour my strawberry mixture in there. Then I put a lid over it. You can use a cheese cloth as well, tie it at the top and hang it over your bowl or pot. You will want to leave that hanging for at least 3 hours to overnight. 3 or 4 hours does it for me.
• 3. While your strawberries are hanging, it is time to do your peaches. You need to pit your peaches, you don't have to peel them unless you choose to. I cut them down a bit, into about 2 inch pieces. You could quarter them. Put the pieces in a stockpot or dutch oven. When done add about 1/2 cup water per pound of peaches. Bring to a boil over a high heat, while stirring and lightly mashing a bit. When at a boil, put a cover over it lightly and stir occasionally. Let the peaches cook about 20 minutes or until real soft. Then we are going to hang these in a jelly bag, cheese cloth or pillow case as well. Again about 3 to 4 hours.
• 4. After the time has passed, take your pillow case, cheese cloth or jelly bag down and either throw it away or empty into trash and rinse well, if its a keeper. Pour your strawberry juice into one container and your peach juice in another.
• 5. You should have enough juice here to make strawberry peach jelly at least once if not more. Or . . . you can look again in here as I will also be posting a Peach Jelly recipe and the Strawberry Jelly recipe and you should have enough to make the Strawberry Peach and one batch of each of those as well. Now it is time to heat your jars and lids and get them ready for the jelly.
• 6. First pre measure your sugar into an easily poured container. Now put your juices in a large or tall dutch oven or stock pot. Whisk in your pectin. Add your margarine and turn this onto a high heat, stirring occasionally. When it comes to a good boil, pour in your sugar all at once. Keep stirring and bring this mixture to a rolling boil. When you get it to a rolling boil, turn down just a hair as it needs to keep boiling and boil it for a full minute. Not less, a hair over won't hurt.
• 7. Take your pan off the heat and skim the foam off. Ladle your jelly quickly into sterilized jars, wiping the rim and putting your heated lids and rings on.
• 8. I have heard it both ways. To play it safe, I put these in a hot water bath for 10 minutes and then set in a cool dry airless place on a towel, until cooled. Then label them and don't forget to add todays date. Enjoy!
• 9. NOTE: If you just want to make just Strawberry Jelly make the 1 cup of peach juice another cup of Strawberry juice making it a total of 3 1/2 cups of Strawberry Juice. Then just make it the same way, just with the one juice instead of two.

Steps:

• Preheat oven to 350°F.
• Mix the strawberries, peaches, lemon juice, white sugar, first whole-wheat flour, first cinnamon, and nutmeg in an 8 inch square baking dish.
• Make the topping by tossing together the remaining whole-wheat flour, brown sugar, oats, butter, and cinnamon.
• Sprinkle the topping mixture over the strawberry peach filling.
• Bake 35 minutes or until the topping is golden brown and crisp.
• Serve with ice cream or whipped cream.6-.

Steps:

• In a large bowl, beat the cream cheese, sugar and milk until smooth. Spread over the bottom and up the sides of the crust. , Cut peach slices in half if desired. Arrange over cream cheese. Combine strawberries and glaze; spoon over peaches. Refrigerate for up to 4 hours before serving.

Steps:

• Place milk, sugar, strawberries and peaches in a blender; cover and process until fruit is pureed. Add ice cream; cover and process until blended. Serve immediately.

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with nonstick foil; set aside. In a large bowl, beat cracker crumbs, flour, butter and 1/2 cup sugar until combined. Press onto bottom of prepared pan. Bake until lightly browned, 10-15 minutes. Cool on a wire rack., In a large bowl, beat egg yolks and cream cheese until smooth. Beat in milk and lime juice until blended. Stir in 1 tablespoon lime zest and vanilla paste; pour over cooled crust. Alternately arrange strawberries and peaches in closely spaced rows over filling. Combine cinnamon and remaining 2 tablespoons sugar; sprinkle over fruit., Bake until custard looks set, 20-25 minutes. Cool completely on a wire rack. Cover and refrigerate at least 2 hours or overnight. Sprinkle with remaining 1 tablespoon lime zest; cut into bars.

Steps:

• Divide strawberries and peaches among four small dishes. In a small mixing bowl, beat the cream cheese, orange juice and peel; fold in whipped topping. Dollop over fruit.