Peach Squares Recipes

Steps:

• Preheat the oven to 350˚ F. Line a 9-by-13-inch baking pan with foil and butter the foil.
• Cook the peaches with the water and golden syrup in a saucepan until thick and jammy, mashing if needed, about 12 minutes.
• Combine the flour, pecans, confectioners' sugar, baking powder and salt in a bowl. Work in the cut-up butter until moist clumps form.
• Press two-thirds of the dough into the pan pan. Spread the peach mixture on top and sprinkle with the remaining dough. Bake at 350˚ F until browned, 40 to 45 minutes. Let cool completely in the pan, then lift out of the pan using the foil. Cut into bars.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat an 8x8-inch baking pan with cooking spray.
• Whisk flour, sugar, baking powder, and salt together in a bowl. Next, cut in the cold butter using 2 forks or a pastry cutter then slowly mix in the egg yolk and cold water. Don't worry if the dough seems really crumbly; it should be!
• Press 1/2 of the crumble mixture into the prepared pan to make the crust. Save the rest for the top of the bars.
• Stir together peach slices, sugar, flour, lemon juice, vanilla extract, cinnamon, and nutmeg until combined. Evenly add peach filling to the top of the crust.
• Sprinkle the remaining crumble over the peach filling.
• Bake in the preheated oven until golden brown and set, 30 to 38 minutes. Cool bars to room temperature, then cut and serve.

Steps:

• Adjust oven rack to middle position and heat oven to 375 degrees.
• Line 13x9-inch baking pan with aluminum foil, allowing excess to overhang pan edges. Spray pan with cooking spray.
• Process flour, 11/4 cups almonds, granulated sugar, 1/3 cup brown sugar, and 1/2 teaspoon salt in food processor until combined, about 5 seconds.
• Add butter and pulse mixture until it resembles coarse meal (some pea-sized pieces of butter will remain), about twenty 1-second pulses.
• Transfer 1/2 cup flour mixture to small bowl and set aside.
• Press remaining flour mixture firmly and evenly into bottom of prepared baking pan. Bake until golden brown, about 15 minutes.
• Meanwhile, toss remaining 1 tablespoon brown sugar with reserved flour mixture. Set aside.
• While crust is baking, remove blade from food processor and wipe out workbowl. Pulse peaches and preserves in food processor until mixture has 1/4-inch chunks, about five 1-second pulses (if larger chunks remain, scrape down sides and pulse 2 more times).
• Cook peach mixture in large nonstick skillet over high heat until thickened and jam-like, about 10 minutes.
• Off heat, add pinch salt, lemon zest, and lemon juice. Pour mixture over hot crust.
• Using fingers, pinch reserved flour mixture to create dime-sized clumps and sprinkle over peaches.
• Sprinkle remaining 1/2 cup almonds over top and bake until almonds are golden brown, about 20 minutes.
• Cool to room temperature, at least 2 hours. Using foil overhang, lift from pan and cut into 24 squares. Squares are best served on day they are baked because the crust can become soggy with time.
• To Reheat.
• To revive, simply place leftover squares side by side (with no spaces in between the squares) on a baking sheet and heat in a 350°F oven until the bottoms are crisp, 10 to 12 minutes. Allow to cool back to room temperature before eating.

Steps:

• Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
• Crust: Beat butter with sugar in a bowl until light and fluffy, about 3 minutes. Scrape down bowl. Add flour and salt; beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan.
• Filling: Stir together peaches, sugar, flour, lemon juice, and salt in a bowl. Pour into crust. Crumble remaining flour mixture evenly over top, squeezing to create clumps. Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Let cool 20 minutes. Remove from pan and let cool completely on a wire rack, about 1 hour. Cut into 2-inch squares.

Steps:

• Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, almonds and ¼ tsp salt.
• Tip the mix into the tin, then lay the peach slices evenly on top - that way each square of cake will have a bite of fruit. Scatter the raspberries and almonds over, then bake for 1 hr-1 hr 10 mins, covering with foil after 40 mins. Test with a skewer: the middle should have just a tiny hint of squidginess, which will firm up once the cake cools. Cool in the tin for 20 mins, then lift out onto a cooling rack. Once cold, dredge with icing sugar, then cut into squares.

Steps:

• Preheat oven to 375°. Whisk flour, 1 cup sugar, baking powder, salt and cinnamon; cut in shortening until crumbly. In another bowl, whisk egg and vanilla until blended; add to flour mixture, stirring with a fork until crumbly., Reserve 2-1/2 cups crumb mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking pan., Toss peaches with almond extract. In another bowl, mix cornstarch and remaining sugar; add to peaches and toss to coat. Spread over crust; sprinkle with reserved topping., Bake until lightly browned and filling is bubbly, 40-45 minutes. Cool completely in pan on a wire rack. Cut into bars.

Steps:

• Drain peaches, reserving juice; set aside. In a small saucepan, combine sugar and cornstarch; stir in 1/2 cup reserved peach juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Stir in syrup and butter; set aside and keep warm. , Combine the remaining juice and enough water to measure 1 cup. In a small bowl, combine the pancake mix, egg, oil and juice mixture. Pour into a greased 13x9-in. baking dish. Arrange sausages and peaches over the top. , Bake, uncovered, at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm with peach syrup.

Steps:

• Preheat oven to 350 degrees.
• Peel, core and thinly slice peaches (or chop, your choice) Toss peaches with cinnamon sugar and set aside.
• In a large bowl, sift flour and powdered sugar.
• Add the two sticks of butter, and cut into the flour and sugar until mixture is crumbly and a bit dry.
• I use my hands, as I do not have a food processor.
• Remove two cups of the flour/sugar mixture to use later for the topping.
• Press the remaining mixture into the bottom of an ungreased 9x13" pan, evenly, to form the bottom crust.
• Bake crust in 350 degree oven for 15 minutes.
• While crust bakes, beat the cream cheese until fluffy.
• Pour in condensed milk and beat until smooth.
• Add egg and vanilla and mix well.
• When crust has baked for 15 minutes, remove from oven and place the peaches over the crust in an even layer.
• Any peach juice can be added on top as well.
• Next, pour the cream cheese mixture over the peaches.
• I try and smooth over any peaches that might be"poking" up throught the cream.
• Now sprinkle the reserved flour/ sugar mixture over the cream filling.
• I use a fork to break up any chunks, so the crust lies evenly.
• Bake in the oven for 30-35 minutes.
• Peaches should begin to bubble, and the outer crust should just be starting to brown on top.
• It is better to cut this dessert into squares when it has cooled entirely, but it is absolutely incredible warm, just from the oven!
• Please store leftovers in the refrigerator.

Steps:

• Mix graham crumbs, 1/4 cup sugar and butter in 13x9-inch pan; press onto bottom of pan.
• Beat cream cheese and remaining sugar in medium bowl until blended. Whisk in 1-1/2 cups COOL WHIP; spread over crust. Top with peaches. Refrigerate until ready to use.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until melted. Refrigerate 5 min. or until thickened. Whisk in remaining COOL WHIP; spread over peaches. Refrigerate 4 hours or until firm.

Steps:

• Preheat the oven to 375 degrees F. Grease a 9×13-inch baking pan.
• For the Dough: In a medium bowl whisk together the flour, sugar, baking powder and salt. Use a pastry blender to cut in the butter, and then the egg. The dough will be crumbly. Pat half of the dough into the prepared pan. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.
• For the Filling: Place the diced (or sliced) peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently.
• Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.
• Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares.

Steps:

• Preheat oven to 375°F and butter an 8-inch square baking pan.
• Prepare topping:.
• Blend flour, brown sugar and cinnamon with fork or whisk.
• Add butter in small pieces and blend with fork or fingers until mixture is crumbly. Stir in almonds and set aside.
• Make Filling:.
• Peel and cut peaches into bite-sized pieces.
• Put in bowl and toss with raspberries and vanilla extract.
• Sprinkle sugar and flour over mixture and toss gently until everything is well blended. Pour and spread evenly in prepared pan.
• Make Batter:.
• Blend flour, sugar, baking soda and salt with whisk. Add buttermilk and melted butter and gently stir with large wooden spoon or spatula until flour mixture just disappears.
• Pour and spread over fruit.
• Sprinkle topping over batter.
• Bake at 25-30 minutes or until filling is bubbly and top is light golden brown.
• Serve warm with vanilla ice cream.

Steps:

• Preheat oven to 350 degrees F.
• Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.
• In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.
• Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.
• Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days.

Steps:

• Combine flour, sugar and salt in bowl.
• Add butter till well blended.
• Press dough evenlty into a 15 x 10 x 1 inch jellyroll pan.
• Bake at 350 degrees for 15 to 20 minutes.
• Combine next 4 ingredients, mix well. Pour peach mixture over hot crust, bake at 350 degrees for 25 minutes. When cool, cut into 3 x 2 inch bars. Dust with powder sugar.