Buttermilk Peach Slush Recipes

Steps:

• In a blender, combine all ingredients. Cover and process until smooth. Pour into glasses; serve immediately.

Steps:

• Pulse flour, lard, sugar, and salt in a food processor until you have flour-covered pea-sized pieces, about 15 quick pulses. Add buttermilk all at once and process until the wet dough almost comes together.
• Generously flour work surface and scrape dough out onto it. Turn dough over to coat. Gather and fold dough over on itself a couple of times, then pat into a soft 4x6-inch block.
• Crisscross 2 long pieces of plastic wrap to form an X and lightly dust with flour. Place dough in the center and wrap tightly. Smooth wrapped surface with rolling pin; flip and repeat. Chill at least 4 hours or preferably overnight, or slip into a zip-top plastic freezer bag and freeze up to 3 months. Thaw overnight in the fridge before using.

Steps:

• Bring a large pot of water to a boil. Fill a large bowl with ice water. Drop the peaches into the boiling water, blanch for 20 seconds, then transfer to the ice water. Peel, cut in half, remove the pits, and set 2 large or 3 small peaches aside.
• Place the remaining peaches in a blender with the honey, lemon juice and 1 cup of the buttermilk (you will probably have to work in batches) and blend until smooth. Transfer to a bowl and whisk in the remaining buttermilk, the almond or vanilla extract, and the spices. Taste and adjust seasonings.
• Slice or dice the peaches you set aside and stir into the soup. Cover and refrigerate for one hour or longer. Ladle into bowls and garnish each serving with slivered almonds.

Steps:

• Preheat the oven to 425 degrees F.
• Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes.
• Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.
• Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream.

Steps:

• In a blender, combine the peaches, orange juice concentrate and nectar; cover and process until smooth. , Pour into a freezer container; cover and freeze until firm. To serve, scoop 2/3 cup frozen mixture into a glass; add 1/3 cup soda.

Steps:

• Mix first four ingredients together and spread in 13 x 9 pan; bake at 350 degrees for 15 minutes; cool completely.
• Mix together cream cheese, cool whip, powdered sugar, vanilla and cinnamon and spread over cooled crust.
• Combine cornstarch and sugar; add to peaches in a medium saucepan.
• Cook over medium heat for about five
• minutes or until thick then remove from heat and add flavoring.
• Cool completely and spread over second layer then top with extra whipped cream or cool whip.

Steps:

• Preheat oven to 350 degrees.
• Sift together the first 7 ingredients; sift again.
• Process chopped peaches in a food processor or blender until smooth (Yield should be 2 cups puree).
• Stir in buttermilk.
• Beat butter and sugar at high speed with a heavy-duty electric stand mixer until fluffy.
• Add eggs, 1 at a time, beating until blended after each addition.
• Add peach mixture and beat until well blended.
• Layer sliced peaches in a greased 13x9 inch pan.
• Fold flour mixture into butter mixture.
• Pour batter over sliced peaches in pan.
• Place pan in a large roasting pan, and add boiling water to roasting pan to a depth of 1 inch.
• Bake for 50 minutes or until set (pudding will still be moist).
• Serve warm or cold with ice cream.

Steps:

• In a saucepan, mix the sugar and 2 cups water.
• Bring to a boil and boil for 3 minutes.
• Let cool and mix with the next 5 ingredients.
• Put in a plastic container and freeze.
• Before serving, allow to sit at room temperature for 15 minutes.
• Add the ginger ale and serve.