PEACH AND BUTTER PECAN ICE CREAM ICEBOX CAKE
A few tweaks to the standard icebox cake formula make this ice cream cake stand out: jam, Ritz crackers, and a layer of butter pecan ice cream.
Provided by Kendra Vaculin
Categories Pecan Milk/Cream Jam or Jelly Vanilla Summer Ice Cream Dairy Quick & Easy Fourth of July Mother's Day Father's Day Labor Day Memorial Day Nut Peach Dessert Frozen Dessert
Yield Makes one 9x5" cake
Number Of Ingredients 8
Steps:
- Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Toast pecans in a dry small skillet over medium heat, tossing occasionally, until fragrant and slightly darkened, 5-8 minutes. Let cool, then coarsely chop; set aside.
- Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of the whipped cream. Mix vanilla and salt into plain whipped cream.
- Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of crackers on top, breaking or cutting to fit as needed. Add half of peach whipped cream, smooth into an even layer, and top with another layer of crackers. Dollop ice cream across top and smooth into an even layer. Add a third layer of crackers, followed by remaining peach whipped cream. Repeat with a fourth layer of crackers and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Scatter reserved pecans on top. Cover with plastic overhang and freeze until set, at least 6 hours.
- To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.
AMARETTO PEACH PARFAITS
This beautiful peach dessert makes the kind of impression a cook dreams about. Making the meringues a day ahead speeds up the prep time considerably. -Connie McDowell, Greenwood, Delaware
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings plus about 1 dozen leftover cookies.
Number Of Ingredients 11
Steps:
- In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. , Drop by heaping tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 32-38 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1 hour. Remove from the oven and cool on baking sheets., In a large bowl, combine the peaches, sugar and 1 tablespoon Amaretto. Cover and refrigerate for at least 30 minutes. In another bowl, beat cream cheese and confectioners' sugar until smooth. Beat in cream and remaining Amaretto until thickened., Crumble two-thirds of the cookies; place 2 tablespoons crushed cookies in each of 6 dessert dishes. Layer with half the peaches, Amaretto cream and remaining crushed cookies; repeat layers. Garnish with coconut and/or almonds if desired. Store leftover cookies in an airtight container.
Nutrition Facts : Calories 644 calories, Fat 36g fat (22g saturated fat), Cholesterol 129mg cholesterol, Sodium 112mg sodium, Carbohydrate 72g carbohydrate (66g sugars, Fiber 2g fiber), Protein 6g protein.
BUTTER PECAN PEACH PARFAITS
Provided by Shelley Wiseman
Time 15m
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Heat sugar in a dry heavy medium skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt. Stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.
- Remove from heat and immediately add water (mixture will bubble up and steam), then cook over medium heat, stirring, until any solids are dissolved and mixture is smooth, about 2 minutes.
- Remove from heat and add butter, swirling skillet until incorporated.
- Serve peaches and ice cream with warm caramel sauce.
PEACH BUTTER PECAN DESSERT
This is my mother-in-laws recipe. It is very easy and fast to prepare. It's rich and delicious...great ala mode!
Provided by poohstixx
Categories Dessert
Time 45m
Yield 1 9x13 pan, 12 serving(s)
Number Of Ingredients 5
Steps:
- Pour the peaches and juice of two cans in a 9x13 pan.
- Sift the cake mix over the peaches.
- Pour the melted butter over the cake mix.
- Pour the peaches and juice of third can on top of butter and cake mix.
- Sprinkle the coconut and nuts on top.
- Bake at 350 degrees F for 40 minutes or until brown and bubbling.
PEANUT BUTTER PARFAITS
NOW THAT our nest holds only two of us, I've had to develop many dishes for two. My husband and I love this dessert, and it also makes an elegant finish to a meal when company comes. You'll hear lots of "oohs" and "aahs"! -Mildred Sherrer Bay City, Texas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small heavy saucepan, combine the brown sugar, milk, corn syrup and butter. Cook and stir over medium heat until sugar is dissolved and mixture is smooth, about 4 minutes. , Remove from the heat; stir in peanut butter until smooth. Cool to room temperature. Spoon half into two parfait glasses; top with ice cream. Repeat layers. Sprinkle with peanuts.
Nutrition Facts : Calories 514 calories, Fat 22g fat (6g saturated fat), Cholesterol 13mg cholesterol, Sodium 172mg sodium, Carbohydrate 77g carbohydrate (67g sugars, Fiber 2g fiber), Protein 9g protein.
HOMEMADE DUMP CAKE WITH PEACHES, BLUEBERRIES, AND PECANS
Just dump, shake, and bake this super tasty, couldn't-be-easier dessert. It's even better when made with our Homemade Yellow Cake Mix .
Provided by Katherine Sacks
Categories Cake Dessert Bake Kid-Friendly Blueberry Peach Pecan Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Diabetes-Friendly Small Plates
Yield 9-12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter and flour a 13x9" baking dish. Arrange peaches and blueberries in a single layer in prepared dish. Top evenly with sugar and add vanilla. Shake pan gently to cover fruit with sugar. Sprinkle cake mix and cinnamon over fruit and shake gently again to combine. Dot evenly with 3/4 cup cubed butter and top with pecans. Bake cake until surface springs back to the touch and cake is set and golden brown, 40-45 minutes. Serve warm or at room temperature.
- Do Ahead
- Cake can be made 3 days ahead; wrap in plastic and chill.
PRALINE PEACH PARFAITS
Make a yummy crunchy cereal mix to layer inbetween yogurt and fruit for super parfaits.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In 10-inch nonstick skillet, melt butter over low heat. Stir in sugar. Add pecans; cook 3 to 4 minutes, stirring frequently, until golden brown and sugar is dissolved. Remove from heat. Stir in cereal.
- Into each of 4 parfait glasses, spoon 1/4 cup cereal mixture, 2 tablespoons yogurt, 1/3 cup peaches, 1/4 cup cereal mixture, 2 tablespoons yogurt and remaining cereal mixture. Top with remaining peaches. Serve immediately.
Nutrition Facts : Calories 310, Carbohydrate 39 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 5 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Parfait, Sodium 120 mg, Sugar 25 g, TransFat 0 g
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- Preheat the oven to 350°F (177°C). Lightly grease an 8 or 9-inch baking dish (circle or square). Set aside.
- Combine peaches with the flour, sugar, salt, and vanilla in a large bowl. Toss gently until combine. Spoon into prepared baking dish.
- Whisk the brown sugar, flour, oats, cinnamon, salt, and pecans together. Make sure to get out all those brown sugar lumps. Add the butter and stir with a rubber spatula or a wooden spoon to break up the butter until the mixture is crumbly. (A fork works for this too!) Evenly sprinkle topping over peaches.
- Bake for 40-45 minutes until the topping is golden brown and the peach juice is bubbling on the edges. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.
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