PEACH PATTY-CAKES WITH CREAM
Categories Bread Cake Milk/Cream Fruit Breakfast Brunch Dessert Bake Peach Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Beat whipping cream with 5 tablespoons sugar and vanilla until stiff peaks form. Cover and refrigerate.
- Mix lemon juice with 1 tablespoon sugar in medium bowl. Peel and pit peaches. Slice thinly into bowl. Toss to coat with lemon mixture.
- Preheat oven to 375°F. Combine flour, baking powder, salt and remaining 4 tablespoons sugar in large bowl. Using fingertips or fork, work in shortening and butter until mixture resembles coarse meal. Add 1/2 cup milk and stir just until dry ingredients gather together, adding more milk 1 tablespoon at a time if mixture is dry.
- Transfer dough to floured surface and knead 3 times. Divide into 4 equal pieces. Pat first piece of dough into 1-inch-thick round. Place on ungreased cookie sheet. Mark an X on top of round using sharp knife. Repeat with remaining dough. Bake until patty-cakes are light brown, about 22 minutes. Cool on sheet 5 minutes.
- Split warm patty-cakes crosswise. Place bottom halves into deep bowls. Spoon peaches and juices from bowl over each, dividing evenly. Top each with some whipped cream. Cover with tops. Spoon more cream over and serve.
GREEN PEA PATTIES
Healthy option for an appetizer, side, or main dish. Serve with spicy mayo (mix of mayo and Sriracha sauce).
Provided by siulinskitchen
Categories Appetizers and Snacks Beans and Peas
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook peas in the boiling water, stirring occasionally until tender, about 5 minutes. Drain and transfer to a bowl; mash peas using a fork.
- Mix flour, Parmesan cheese, egg, milk, baking powder, salt, and pepper into mashed peas, adding more milk or flour until mixture holds together. Shape pea mixture into patties about 1/2-inch thick.
- Heat olive oil in a skillet over medium heat; fry patties until golden, 3 to 4 minutes per side.
Nutrition Facts : Calories 121.6 calories, Carbohydrate 14.1 g, Cholesterol 35.1 mg, Fat 4.7 g, Fiber 2.3 g, Protein 6 g, SaturatedFat 1.4 g, Sodium 357.9 mg, Sugar 0.3 g
PEACHY CAKE
An extremely light and easy to make cake that is topped with fresh peach slices. The perfect ending to a summer meal!
Provided by Karen
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h5m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan. Combine the flour, cornmeal, baking powder and salt. Set aside.
- In a medium bowl, beat eggs and 1/3 cup brown sugar. Stir in the flour mixture, mixing just until combined. Gradually beat in the milk. Set aside.
- Pour batter into prepared pan. Arrange peach slices on top of batter. Drizzle with melted butter and sprinkle with 3 tablespoons brown sugar.
- Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 5 minutes in the pan before removing.
Nutrition Facts : Calories 149.4 calories, Carbohydrate 27.9 g, Cholesterol 41.6 mg, Fat 2.7 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 1.3 g, Sodium 135 mg, Sugar 14.4 g
CAKE WITH PEACHES
This springtime layer cake is peachy and creamy. My mom gets requests for this cake from my brother for his April birthday. -Tamra Duncan, Decatur, Arkansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Drain peaches, reserving juice. Add enough water to juice to measure 1-1/4 cups. Cut peaches into 1-in. pieces; set aside. , In a large bowl, beat the cake mix, peach juice mixture, oil and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° for 28-33 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., In a bowl, combine the whipped topping and yogurt; fold in reserved peaches. Spread topping between layers and over top of cake. Garnish with additional diced peaches if desired. Store in refrigerator.
Nutrition Facts : Calories 265 calories, Fat 6g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 339mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
PARTY PATTY CAKES
This recipe is perfect for making with kids, especially when you get to decorate them yourselves!
Provided by fetchgirl
Time 35m
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- Turn the oven to 180'C. Divide 24 cupcake cases between 2 deep 12-hole cupcake trays.
- Put the butter, vanilla essence and sugar in the small bowl of an electric mixer and beat on high speed until the mixture is pale and creamy.
- Break 1 egg into a small jug and add it to the butter mixture. Beat on high speed until the butter is mixed in. Do the same thing with the other egg.
- Then, sift half the flour through a sieve into the butter mixture. Add half the milk and stir until both the flour and the milk are mixed in. The, do the same thing with the rest of the flour and the milk.
- Using a tablespoon, put the cake mixture into the cupcake cases. Put the trays into the oven and bake for about 15 minutes or until the cases are lightly browned. Then, once cooked, take the trays out of the oven and put them on a wire rack and cool for 15 minutes. When they are cold, take the cakes out of the trays.
- Vanilla Butter Frosting.
- Put the butter in a medium bowl and then sift half of the icing sugar through a sieve over it. Add half of the milk and all of the vanilla essence, then stir until the mixture is smooth. Do the same thing with the rest of the icing sugar and the milk. Divide the icing sugar among some small bowls and colour each with a few drops of the food colouring of your choice.
- Then, the best bit........ Cover the cakes with the vanilla frosting and decorate however you want!
PEACHY PATTY-CAKES
Make pancakes for breakfast as fast as you can with Peachy Patty-Cakes! This fun and easy recipe is from the Rainbow Bakery Children's Cookbook.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 9
Number Of Ingredients 8
Steps:
- Beat egg in medium bowl, using hand beater, until fluffy. Beat in other ingredients except peaches just until smooth. Stir in peaches.
- Heat skillet over medium heat or heat griddle to 375°F. Lightly grease skillet or griddle with shortening, if needed.
- Pour a little less than 1/4 cup batter onto hot skillet or griddle for each pancake. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
Nutrition Facts : Calories 105, Carbohydrate 15 g, Cholesterol 25 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg
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