Peachchiffoncups Recipes

Steps:

• Fill a cocktail shaker halfway with ice. Add the vodka, peach schnapps and cranberry juice cocktail. Shake well, then strain into a cocktail glass. Garnish with lime, if desired.

Steps:

• Prepare a grill for medium-high heat. Cut four 12-inch square pieces of heavy-duty foil.
• Toss together the sugar, butter and salt in a small bowl.
• Cut the peaches in half and remove the pits. Stuff each half with some of the brown sugar-butter mixture.
• Put two peach halves, stuffed-side down, in the center of each piece of foil. Gather up the sides of the foil and crimp the edges tightly to make 4 purse-shaped packets.
• Put the packets on the grill, close the lid and cook for 15 minutes, changing the position of the packets on the grill about half way through. (You can remove and open the packets to check their progress at any time. Be careful of the steam.) Remove from the grill and let rest for a few minutes.
• Carefully open each packet (hot steam will escape) and use a spoon or fork to flip the peach halves over, they should be tender with a caramelized sauce. Top each serving with 1 tablespoon of granola and a scoop of frozen yogurt if desired.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 12-cup muffin tin with nonstick cooking spray.
• Roll pie dough out onto a flat, clean surface. Cut round circles of dough that are wider than the muffin tin width. Press a dough circle into each of the prepared muffin cups. Cut round circles of aluminum foil and press over the dough circles; fill each with 1 tablespoon rice.
• Place tart shells in the preheated oven. Decrease oven temperature to 400 degrees F (200 degrees C). Bake until set and golden, about 10 minutes.
• While shells are baking, pour heavy cream, sugar, and vanilla extract into a large bowl. Beat using an electric mixer with a wire whisk attachment on medium speed until bubbly and frothy. Continue to beat until mixture starts to thicken and lines can be seen from the whisk, 2 to 3 minutes.
• Increase mixer speed to medium-high until cream is billowy and doesn't droop when whisk is turned upside down, 30 seconds to 1 minute. Beat for an additional 20 seconds if not ready, making sure not to over mix or it will be curdled. Place whipped cream in the refrigerator until tart shells are ready.
• Remove tart shells from the oven. Let cool completely, 15 to 25 minutes.
• Scoop even amounts of whipped cream into each tart shell. Top with peaches. Let chill in the refrigerator for 5 to 10 minutes.

Steps:

• 1. Add sugar to peaches and let stand for 30 minutes.
• 2. Soften gelatin in cold water; then dissolve in hot water. Cool.
• 3. Mix peaches, lemon juice and a dash of salt.
• 4. Chill til partially set.
• 5. Fold in whip cream.
• 6. Pour into a vanilla wafer pie crust or a graham cracker pie crust.
• 7. Chill completely til set. Eat and enjoy!

Steps:

• In a small bowl, combine peaches and sugar. Transfer to two greased 6-oz. baking dishes. In a small bowl, combine the oats, flour, brown sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Sprinkle with almond extract; toss. Sprinkle over peaches. , Bake, uncovered, at 375° for 30 minutes or until bubbly and golden brown.

Steps:

• Pulse cookies in a food processor until finely ground. Add butter and 1/2 teaspoon salt; pulse until mixture has the texture of wet sand. Press into the bottom and sides of a 9-inch pie dish. Freeze until firm, 30 minutes.
• Meanwhile, sprinkle gelatin over 1/4 cup cold water; let stand until softened. In a large saucepan, combine peaches, lemon juice, 1/2 cup sugar, basil sprig, 3/4 cup water, and remaining 3/4 teaspoon salt. Bring to a boil, then cover, reduce heat to medium-low, and simmer until peaches are very soft, about 15 minutes. Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible (discard solids). Stir in gelatin until dissolved. Refrigerate until thickened slightly, about 1 hour; or place in a bowl over an ice-water bath and stir occasionally until it begins to mound, about 10 minutes.
• Meanwhile, beat cream with remaining 1/4 cup sugar and vanilla to soft peaks. Gently fold whipped cream into chilled peach puree. Pour mixture into crust and freeze until firm, at least 4 hours and up to 1 day. Remove from freezer 15 to 20 minutes before serving. Top with peach slices and sugared basil leaves; cut into wedges to serve.

Steps:

• Preheat oven to 400°.
• Unfold pie crust onto lightly floured surface.
• Cut (4) 4 1/2" circles from each crust.
• Cut the scraps into strips or small uneven shapes.
• Place 1 pastry round in the center of a muffin tin and gently press the round down to fit the pan (dough will stick up around the edges).
• Repeat with remaining 7 round circles.
• Coarsely chop peaches and place them in a medium saucepan (with 2 tablespoons of water if they are frozen) or on their own if they are fresh.
• Bring to a boil over medium heat, stirring often, then simmer on low for about 5 to 7 minutes, then drain.
• Combine 1/2 cup sugar with the flour and cinnamon in a small bowl and stir into peaches.
• Spoon 1/4 cup peach mixture into each pastry lined cup and place 3 to 4 strips of dough over the top of each.
• Press the edges of the dough inward toward the fruit.
• Place cold bits of butter evenly on top of the pastry strips and sprinkle with the remaining 1 tablespoon sugar.
• Bake for 16 to 18 minutes or until crust is golden and filling is bubbly.
• Remove from oven and let pan cool on a wire rack for 5 minutes.
• Run a knife around edges of each cobbler and lift them up from the bottoms with your knife.
• Serve warm with vanilla ice cream.

Steps:

• Beat condensed milk with lemon juice until thick.
• Fold in 1 cup whipped cream, may use cool whip if you prefer.
• Fold in sliced peaches.
• Chill 1 -2 hours.
• Serve over angel food cake slices.

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together eggs and flour until combined. Add sour cream, milk, granulated sugar, vanilla, and salt and whisk to combine. Pour mixture into four 2-cup baking dishes or a 3-quart baking dish. Scatter peaches in a single layer in batter. Bake until custard is browned at edges and center is set, 30 minutes. Let cool slightly. Serve warm, dusted with confectioners' sugar.