PEACH COOKIES
Get ready to fool and delight your friends with these cookies. They look exactly like little peaches and are as delicious as they are gorgeous!
Provided by Food Network Kitchen
Categories dessert
Time 10h35m
Yield 24 servings
Number Of Ingredients 24
Steps:
- For the pastry cream: Whisk together 1 1/2 cups of the milk, 1/4 cup of the sugar and the salt in a medium saucepan. Bring to a simmer over medium heat, whisking until the sugar is dissolved.
- Meanwhile, whisk the cornstarch and egg yolks with the remaining 1/2 cup milk and 1/4 cup sugar in a medium bowl until smooth. Ladle about 1/2 cup of the hot milk mixture into the bowl while whisking, then add all of the mixture back to the saucepan. Bring to a boil, whisking constantly; let boil until thickened, about 2 minutes. Strain through a fine-mesh sieve into a bowl, then stir in the preserves, schnapps and almond extract. Cool the pastry cream slightly, then cover the surface directly with plastic wrap and refrigerate until cold.
- For the cookies: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking powder and salt in a medium bowl. Whisk together the sugar, milk, butter, nectar, schnapps and eggs in a large bowl. Add the flour mixture and beat with a wooden spoon until smooth to make a thick, sticky dough.
- Lightly grease your hands with the oil and roll tablespoons of the dough into balls, arranging them about 1 1/2 inches apart on the lined baking sheets. Bake one sheet at a time, until the undersides of the cookies are golden and the tops are just set, about 15 minutes. Cool just a few minutes. While the cookies are still warm, use a sharp paring knife to cut an approximately 1-inch-wide teaspoon-sized divot into the flat side of each cookie (be careful not to pierce the tops or sides of the cookies). Bake the other sheet of cookies and cut out the divots. Cool the cookies completely.
- Spoon a heaping teaspoon of pastry cream into each cookie, then sandwich 2 similar-looking ones together to make a peach shape, cleaning off any pastry cream that squeezes out of the seams. At this point, the cookies may not stick together very well; prop them up next to each other to keep their shape.
- For decorating: Combine the nectar and almond extract in a small bowl and add enough food coloring to make it bright red, about 8 drops. Put the sugar in another bowl.
- Working one at a time, paint each peach cookie all over with the red nectar mixture using a medium paintbrush, then roll in the sugar to coat thoroughly. Make sure the cookies are still nicely sandwiched and place in a 9-by-13-inch baking pan (the cookies should fit snugly in the baking pan so that they keep their shape). Cover the dish with plastic and refrigerate 8 hours and up to overnight (this will blend the flavors and also set the pastry cream to keep the cookies together).
- Just before serving, garnish each cookie with a clove and mint sprig to look like little stems.
PEACHES 'N' CREAM SCONES
I love making scones, and these highlight one of my favorite summertime fruits: peaches. My secret ingredient that makes these super delicious is almond extract in the scones and the glaze.
Provided by Kardea Brown
Time 1h10m
Yield 8 scones
Number Of Ingredients 16
Steps:
- For the scones: Preheat the oven to 400 degrees F. Grate the frozen butter into a bowl using a box grater. Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the peaches and toss in the flour to coat. Add the butter and toss to combine.
- Stir together the heavy cream, sour cream, egg, vanilla and almond extracts in a medium bowl. Slowly add the cream mixture to the flour mixture, and mix just until a dough comes together. (Make sure not to overwork).
- Turn the dough out onto a parchment paper-lined baking sheet and shape into a 9-inch disc, about 1 inch thick. Score the dough into 8 wedges, using a knife to cut into but not all the way through the dough. Brush the tops of the scones with cream. Bake until the scones are cooked through and golden brown on top, 20 to 25 minutes. Cut into wedges, then remove to a wire rack to cool until warm.
- Meanwhile, make the glaze: Whisk together the powdered sugar, cream, vanilla, almond extract and salt in a small bowl. Spoon the glaze over the scones before serving.
PEACH-BERRY SMOOTHIE
I like to have this energizing fruit shake as a quick breakfast or as an after-school snack for my kids.
Provided by CookingONTheSide
Categories Smoothies
Time 5m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- In blender, place all ingredients.
- Cover, blend on high speed 30-60 seconds or until smooth.
- Pour into 4 glasses; serve immediately.
Nutrition Facts : Calories 73.3, Fat 0.4, SaturatedFat 0.1, Cholesterol 4.3, Sodium 40.4, Carbohydrate 14.9, Fiber 1.3, Sugar 11.6, Protein 3.5
CHERRY SMOOTHIE
Try using frozen cherries for ease to make this vibrant smoothie. Serve on its own or with brunch. Kids will love it, too
Provided by Esther Clark
Categories Breakfast, Brunch, Drink
Time 10m
Yield Serves 2-4
Number Of Ingredients 4
Steps:
- Tip all the ingredients into a blender and blitz until smooth. Adjust the thickness to your liking with 50-100ml cold water. Serve in four glasses or chill for up to 24 hrs, giving a good stir before serving.
Nutrition Facts : Calories 90 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.08 milligram of sodium
PEACH PANCAKES
Make and share this Peach Pancakes recipe from Food.com.
Provided by nonnie4sj
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix egg, yogurt, milk, oil, and sugar.
- In a separate small bowl, combine the flour, baking powder, baking soda, and cinnamon with a wire whisk.
- Add the flour mixture to the liquid
- mixture and stir just enough to combine (batter may be lumpy).
- Fold in the chopped peaches.
- Spray a hot griddle lightly with cooking oil and preheat to 325 degrees.
- Pour approximately 1/4 cup of batter on.
- the griddle for each pancake.
- Cook until light brown on the bottom.
- Flip the pancakes over and finish cooking.
PEACH MELBA SMOOTHIES
Peaches and raspberries - two of my very favorites. Enjoyed in this delicious smoothie, it's hard to remember that it's good for you too!
Provided by JackieOhNo
Categories Smoothies
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Arrange peach pieces in a single layer in a freezer-proof container. Cover; freeze until very cold but not frozen solid, about 1-2 hours.
- In a blender, combine peach pieces, raspberries, yogurt, nectar and sugar (if using). Puree until very smooth, about 2 minutes. Pour into four tall glasses, dividing evenly. If desired, garnish with mint.
PEACH CHERRY SMOOTHIES
Make and share this Peach Cherry Smoothies recipe from Food.com.
Provided by Courtly
Categories Smoothies
Time 3m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- In blender, combine all ingredients. Cover and blend until smooth.
PEACH MUFFINS
A web find. Fruity muffin that would be good with nice, fresh peaches! Time to make does not include cooling time.
Provided by iewe7726
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- In a mixing bowl, cream butter and sugar.
- Add egg, sour cream and vanilla and mix well.
- Sift the flour and baking powder together; stir into creamed mixture until just moistened.
- Fold in the peaches and pecans if using.
- Fill greased muffin cups three-quarters full.
- Bake at 400 degrees fahrenheit for 20 to 25 minutes.
- Cool in pan 10 minutes.
- Remove to wire rack to finish cooling.
Nutrition Facts : Calories 206.5, Fat 10.3, SaturatedFat 6.3, Cholesterol 42.2, Sodium 111.1, Carbohydrate 26.4, Fiber 0.6, Sugar 13.8, Protein 2.6
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