Sweet Peach Cake Giada Recipe 425

Steps:

• Preheat the oven the 425 degrees F.
• Break the eggs into a medium bowl and whisk until smooth. Whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the peaches and chives and stir to combine.
• Place the bacon in a 10-inch ovenproof nonstick skillet. Set over medium heat and cook, stirring often with a rubber spatula, until the bacon is crispy and browned, about 10 minutes. Drain off all but 2 tablespoons of the fat from the pan. Return the pan to the heat and add the egg mixture. Cook for 1 minute, slowly scraping the bottom of the pan with the spatula. Smooth the top of the frittata and transfer the pan to the oven. Bake until the center is just set, 8 to 10 minutes. Let cool slightly before slicing.

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.

Steps:

• For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour a 8-by-8-inch glass baking dish. Whisk the flour, baking soda, salt, baking powder and cinnamon in a medium bowl until blended. Beat the sugar, oil, eggs and vanilla in a separate large bowl to blend. Stir in the chopped peaches. Gradually add the dry ingredients and stir until blended. Pour the batter into the prepared baking dish. Bake until a tester inserted into the center of the loaf comes out with no crumbs attached, about 1 hour 10 minutes. Transfer the pan to a wire rack and cool for 15 minutes. Remove the loaf from the pan and cool completely, about 1 hour. For the frosting: Beat the butter, cream, 2 tablespoons water and vanilla in a large bowl, using an electric hand mixer on medium speed until light and fluffy. Gradually beat in the powdered sugar until light and creamy, adding extra water, 1 teaspoon at a time, if needed. Spread the frosting over the top of the cooled loaf. Allow the frosting to set for 25 minutes. Cut the loaf into slices and serve. Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/sweet-peach-cake-recipe.html?oc=linkback

Steps:

• Combine 1/2 cup flour, brown sugar, and cinnamon in a medium bowl; stir well. Cut in 1/4 cup butter with a pastry blender until topping mixture is crumbly. Cover and chill. This will be your topping.
• Combine 1/3 cup sugar, tapioca, and nutmeg in a large heavy saucepan; stir well. Stir in peaches and lemon juice. Cook, uncovered, over medium-high heat, stirring frequently, 6 to 8 minutes or until the mixture is slightly thickened and bubbly. Spoon into a greased 8-inch square baking dish. Set aside and keep warm.
• Combine sour cream and soda in a small bowl; stir well. Let stand at room temperature for 10 minutes. Beat 1/4 cup butter at medium speed of an electric mixer until fluffy; gradually add 1/3 cup sugar, beating well. Add egg, beating well. Add the sour cream mixture and vanilla, stirring until blended.
• Combine 3/4 cup flour, baking powder, and salt; add to the creamed mixture. Mix at low speed just until blended. Spoon the batter over the warm peach mixture. Sprinkle the chilled topping mixture over the batter.
• Bake at 375° for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Let stand 10 minutes. Serve warm with ice cream.

Steps:

• Cut rolls into 1/2 inch cubes. Pour butter into a 9x13-inch baking pan. Layer pie filling over butter. Layer roll cubes over the pie filling. Combine sweetened condensed milk, cinnamon, nutmeg and vanilla and blend well. Pour mixture over roll cubes and push cubes down with a fork to absorb moisture. Bake at 375°F 30-35 minutes or until deep golden brown and bubbly. Cool for a few minutes and serve warm with maple syrup if desired.