PEACHES 'N' CREAM ROLL
This is the first of many recipes I'm posting from the files of my late daughter-in-law, Judy Bales, with permission from my son Andrew. Judy had quite a collection of wonderful recipes, and she would have been pleased to share them with other great cooks. Recipe & Photo: www.bhg.com/
Provided by Ellen Bales
Categories Fruit Desserts
Time 30m
Number Of Ingredients 9
Steps:
- 1. In a large mixing bowl beat eggs, salt, and vanilla with an electric mixer on high speed about 4 minutes or till thick. Gradually add the 3/4 cup sugar; beat on medium speed for 4 to 5 minutes or till light and fluffy. Add pancake mix; beat on low speed just till combined.
- 2. Grease and flour a 15x10x1-inch jelly-roll pan. Spread mixture in the prepared pan. Bake in a preheated 400-degree oven for 8 to 10 minutes or till golden and cake springs back when lightly touched near center. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Roll up towel and cake, jelly-roll style, starting from one of the short sides. Cool on a wire rack.
- 3. Meanwhile, add rum to the eaches; set aside. Beat together whipping cream and 1/2 cup sugar till stiff peaks form. Unroll cake; remove towel. Spread cake with half of the whipped cream; top with drained peaches. Spread with remaining cream. Roll up cake. Place, seam side down, on a serving platter. If desired, sprinkle with powdered sugar. Cover and chill till serving time, for up to 2 hours.
PEACHES AND CREAM JELLY ROLL
Make and share this Peaches and Cream Jelly Roll recipe from Food.com.
Provided by lauralie41
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- For the Cake:.
- Preheat the oven to 350 degrees.
- With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow and thick and has tripled in volume, about 8 minutes.
- Sift the flour, baking powder, and salt together in a medium-size mixing bowl.
- Fold into the egg mixture and blend thoroughly until smooth.
- Add the vanilla and 2 tablespoons of the butter.
- Mix gently.
- Grease a 17 by 12 inch baking pan (or jelly-roll pan) with the remaining 2 teaspoons of the butter.
- Sprinkle with the remaining 2 tablespoons sugar.
- Pour the cake batter into the prepared pan, spreading it evenly.
- Bake until the cake springs back when touched, about 15 minutes.
- Cool for about 2 minutes, then gently flip it out onto a large piece of parchment paper.
- For the Filling:.
- In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream.
- Whisk to blend well.
- Set aside.
- Combine the remaining 1 1/2 cups cream and sugar in a large heavy-bottom saucepan over medium heat.
- Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.
- Slowly add the egg yolk mixture, whisking constantly and cook until it thickens, about 5 minutes.
- Be forewarned: the mixture will break.
- Don't be alarmed.
- Pour it into a glass bowl.
- Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming.
- Let cool completely at room temperature.
- When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip.
- Beat at a medium speed to combine the mixture.
- If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture.
- Whip until you have a thick and creamy custard.
- For the Peaches:.
- Heat the butter in a large saute pan over medium-high heat.
- Add the light brown sugar and cinnamon, stir until it dissolves.
- Add the peaches and cook, stirring, until the sugar starts to turn dark amber in color, 5 to 6 minutes.
- Add the rum, carefully ignite it, and flambe the peaches.
- Remove from the heat and allow to cool for about 10 minutes.
- Place in the bowl of a food processor, pulse several times or until the peach mixture is spreadable.
- To Assemble:.
- Place the parchment-lined cake on a work surface.
- Peel off the cooking paper and roll (lengthwise) and unroll the cake in the paper several times.
- Using a small pallet knife, spread the peach mixture evenly over the cake.
- Spread the pastry cream evenly over the peaches.
- Starting at one end (lengthwise) and using the paper underneath, roll the filled cakes as tightly as possible.
- Wrap the entire jelly roll in plastic wrap and refrigerate for at least 4 hours.
- Remove from the refrigerator and slice diagonally 2 inches thick.
- Place on each serving plate.
- Garnish with whipped cream, mint and powdered sugar.
PEACHES AND CREAM, LITERALLY
The classic combination of peaches and cream is as simple as it sounds: peaches, lightly sweetened and simmered, need only a splash of cold heavy cream and nothing more. Just remember to make this ahead of time for the peachiest results.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 3h20m
Yield 4
Number Of Ingredients 4
Steps:
- Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
- Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
- Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.
Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.1 g, Cholesterol 122.3 mg, Fat 33 g, Protein 1.9 g, SaturatedFat 20.6 g, Sodium 38.3 mg, Sugar 22.7 g
JELLY ROLL
A light dessert and soooo easy! * I have also tried sifting confectionery sugar on a dry tea towel( not terry cloth) and turning the cake out on that. (Remove waxed paper carefully. Then try to roll the cake (on the long side) with the cloth as a buffer between each turn/layer. Let it rest for a minute or two then unroll and and let rest for a bit before you spread with jelly/jam . Re-roll. This seems to help keep the roll from tearing so easily.
Provided by Aroostook
Categories Dessert
Time 35m
Yield 1 jellyroll, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Spray a 11 x15 baking/jellyroll pan with a light spritz of Pam.
- Fit with waxed paper and spray with cooking Pam again.
- Whip eggs, sugar, vanilla and water until light.
- Mix in dry ingredients.
- Pour thin batter unto sheet.
- Bake until sponge is golden and springs to the touch.
- Turn out on cloth wrung in cold water.
- Remove waxed paper.
- Spread with jam/jelly.
- Using the cloth as an aid, roll up the cake into a roll and trim the ends.
- Place on platter.
- Sprinkle with confectioner sugar.
- Serve warm or cold. Enjoy! =).
Nutrition Facts : Calories 184.4, Fat 1.9, SaturatedFat 0.6, Cholesterol 69.8, Sodium 106.4, Carbohydrate 37.4, Fiber 0.4, Sugar 25.2, Protein 4
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