I'll Share My Recipe if you Share Yours August 21

12 years ago

Peach Shortcake (Family Circle)

5 medium-size peaches (2 pounds total)

1/3 cup sugar

1 tablespoon fresh lemon juice

Shortcake and topping:

1 cup buttermilk

1 egg

2 tablespoons vegetable oil

1 teaspoon grated lemon rind

2-3/4 cups all-purpose flour

1/2 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup heavy cream

1 Filling:

Pit peaches. Using a serrated peeler, peel peach halves. Finely dice two of the peach halves. Set aside. Slice remaining peaches into 1/2-inch-thick slices. Place in a medium-size bowl with sugar and lemon juice. Set aside.

2 Shortcake:

Heat oven to 425 degree F.

In a small bowl, blend together buttermilk, egg, oil and lemon rind. Stir in diced peaches.

In large bowl, mix flour, 1/2 cup of the sugar, baking powder, baking soda and salt. Make a well in flour mixture; add buttermilk mixture to well. With fork, gently stir just until evenly moistened and dough comes together. Gather dough together with floured hands. Lightly dust a cutting board with flour.

3 Pat dough into 14-inch log. With a floured knife, cut into 8 pieces. Shape each piece into a 3-inch round. Transfer to baking sheet. Brush rounds with a little water, then sprinkle with 1 tablespoon of the sugar.

4 Bake at 425 degree F for 20 to 22 minutes, until toothpick tests clean.

Meanwhile, whip heavy cream with remaining 1 tablespoon sugar to medium-stiff peaks. Refrigerate until ready to use.

5 Cut each shortcake horizontally in half. Place each bottom half on a platter or plate. Spoon a little juice from the peaches onto each, then top with 1/2 to 2/3 cup peaches. Spoon 1/4 cup whipped cream onto fruit. Cover with top half of shortcake.

Sort by:Oldest

Comments (5)

Marilyn Sue McClintock
12 years ago
Peach Parfait Pie

CRUST:
1 c. quick oatmeal, uncooked
1/2 c. slivered almonds
1/2 c. brown sugar
1/3 c. melted butter
FILLING:
3 oz. pkg. peach gelatin
1 c. hot water
1 pt. vanilla ice cream, softened
2 c. sliced fresh peaches
If peaches are too tart, mix them with a small amount of sugar before adding to the gelatin mixture.

Spread oats in shallow baking pan; toast in oven preheated to 350 degrees for 5 minutes. Add almonds and toast 5 minutes longer. Blend brown sugar and melted butter with oat mixture, mixing well. Reserve 1/2 cup for garnish. Press remaining mixture onto bottom and sides of 9-inch pie plate. Chill.

To prepare filling, pour hot water over gelatin, stirring until dissolved. Add softened ice cream and stir until smooth. Fold in peaches and pour into chilled crust. Sprinkle reserved oat mixture around outside edge of pie. Chill until set, several hours before serving. Serves 6-8.

From Thank Heaven For Home Made Cooks Madison County Extension Homemakers, Indiana

Sue
fran1523
12 years ago
That peach cobbler sounds divine. Here is a really easy recipe for Pink Vodka Sauce.
small onion
1 large can of tomatoes
1 beef boullion cube
1 envelope Good Seasons salad dressing mix, garlic herb flavor
1 nip of vodka
heavy cream or Philadelphia cooking cream

Sautee the diced onion in evoo; then add the next four ingredients. Simmer for 10 or 15 minutes. Add heavy cream or cooking cream to taste (I like quite a bit), heat and serve over your favorite pasta. You can add sea food, chcken, red pappers, black olives or lots of other things to this.
Related Discussions
I'll share my recipe, if you'll share yours, August 27, 2012
Q
Comments (2)
BEEF STEW WITH BACON (Williams-Sonoma) (Slow Cooker) 4 oz. thick-cut bacon, chopped 3 Tbs. flour 1 tsp. salt, plus more, to taste 1/2 tsp. freshly ground pepper, plus more, to taste 3 lb. boneless beef chuck, trimmed of excess fat and cut into chunks 3/4 lb. fresh cremini mushrooms, halved if large 1/2 lb. baby carrots 1/2 lb. frozen pearl onions 3 garlic cloves, minced 1 cup dry red wine 1 cup beef broth 2 Tbs. tomato paste 1 Tbs. minced fresh rosemary In a large fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, 5 to 7 minutes. Transfer the bacon to paper towels to drain. Pour off the drippings into a small heatproof bowl, leaving about 1 Tbs. drippings in the pan. Set the pan, reserved drippings and bacon aside. In a sealable plastic bag, combine the flour, the 1 tsp. salt and the 1/2 tsp. pepper. Add the beef chunks and shake to coat evenly with the flour mixture. Return the fry pan to medium-high heat. When the drippings are hot, add half of the beef chunks and cook, turning once, until well browned, about 5 minutes on each side. Transfer the beef to the slow cooker. Repeat with the remaining beef chunks, adding the reserved drippings if needed. Scatter the mushrooms, carrots, onions and garlic on top. Return the pan to medium-high heat and add the wine, broth and tomato paste. Mix well, bring to a boil and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Pour the contents of the pan over the vegetables and beef. Cover and cook on the high-heat setting for 4 to 5 hours or the low-heat setting for 8 to 9 hours. The beef should be very tender. Stir in the reserved bacon and the rosemary. Cook, uncovered, on the high-heat setting for 10 minutes more to thicken the sauce slightly. Season with salt and pepper and serve. Serves 6.
...See More
I'll share my recipe, if you'll share yours, August 29, 2012
Q
Comments (4)
Luckygardnr, I posted a recipe similar to that earlier this month. Don't they look like you could eat the whole batch in one sitting? This looks like good football treats--why wait for the Kentucky Derby for hot browns? KENTUCKY HOT BROWN BITES (Plain Chicken) Mornay Sauce 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 1 cup milk Pinch of freshly ground pepper Freshly grated nutmeg, to taste 1/2 cup coarsely grated GruyÃ¯Â¿Â½re or Swiss Melt butter in a heavy-bottomed saucepan over medium-high heat. Stir in flour, and cook, stirring constantly, about 1 minute. (Do not let mixture brown.) Add milk, whisking constantly. Bring to a low boil, and cook, stirring constantly, about 2 minutes more. Season with salt, pepper, and nutmeg. Remove from heat, and stir in cheese. Allow to cool slightly. Bites 1 can refrigerated crescent rolls 1 cup finely chopped turkey 1 cup mornay sauce 2 slices bacon, chopped 1 tomato, diced 1/4 cup grated Parmesan cheese Preheat oven to 350 degrees. In a small bowl combine finely chopped turkey and mornay sauce. Lightly spray a mini muffin pan with non stick cooking spray. Unroll crescent rolls and press dough into one large rectangle. Cut rectangle into 24 squares. Press dough squares into muffin cups and shape up around the edges. Fill each muffin cup with some of the turkey mixture. Top each bite with some diced tomato, bacon and parmesan cheese. Bake 13-15 minutes or until lightly browned.
...See More
I'll share my recipe, if you'll share yours, August 21, 2012
Q
Comments (4)
Patti, how did you like last night`s curry chicken. Crap my computer is making funny symbols and I can`t post a question mark. I don`t want to re-start my computer right now, so bear with me. This is the easiest tomato sauce, you`ll ever make. We had this on Sunday with spaghettini and it is incredibly good. I didn`t throw the onion out, but chopped it up to serve with the sauce. Marcella Hazan`s Tomato Sauce (Marcella Hazan Essential Classic Italian Recipes Cookbook) 2 pounds fresh, ripe tomatoes, blanched, peeled and chopped; or 2 cups canned imported Italian tomatoes, cut up, with their juice 5 tablespoons butter 1 medium onion, peeled and cut in half Salt to taste Put tomatoes in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato. Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing with pasta. Serve with freshly grated parmigiano-reggiano cheese for the table.
...See More
I'll share my recipes, if you'll share yours - August 20
Q
Comments (1)
Mini Cherry Pies ( these are very good!!) INGREDIENTS 3/4 cup Pillsbury BESTÂ® all-purpose or unbleached flour 1/2 cup packed brown sugar 1 teaspoon ground cinnamon 1/2 cup LAND O LAKESÂ® Butter 1/2 cup FisherÂ® Chef's NaturalsÂ® Chopped Nuts, if desired 1 can (16.3 oz) PillsburyÂ® Grands!Â® Flaky Layers refrigerated biscuits 1 can (21 oz) apple, blueberry or cherry pie filling 1 to 1 1/2 cups whipping cream Cinnamon-sugar DIRECTIONS Heat oven to 350Â°F. In medium bowl, mix flour, brown sugar and cinnamon. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Stir in nuts. Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press each biscuit round in ungreased 2 3/4x1 1/4-inch muffin cup. Spoon 2 tablespoons pie filling into each biscuit-lined cup. Sprinkle each with about 2 tablespoons flour mixture. (Cups will be full.) Bake 15 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups; place on cooling rack. Cool 10 minutes. In small bowl, beat whipping cream until stiff peaks form. Top each serving with whipped cream; sprinkle with cinnamon-sugar. Store in refrigerator.
...See More
patti43
12 years ago
Fran, we love vodka sauce so I will be sure to try your recipe.

Now I don't really intend to make this recipe, but isn't it interesting what concoctions people can put together? I often ask myself, "Now why did anyone think of putting those ingredients together?" This is one of those recipes.

SLOW COOKER BACON JAM (Jules Food, adapted from Martha Stewart)

1 1/2 pound sliced bacon (apple wood smoked is great), cut lengthwise into 1-2 inch pieces
2 medium yellow onions, diced small
3-4 garlic cloves, smashed peeled
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee
1/2 tsp Mexican chili powder
2-3 chipotle chilies, diced...out of the can with a little of the adobo sauce

Cook bacon until it is browned and the fat is rendered..Transfer the bacon to paper towels to drain. Pour off all but 1 tablespoon of the fat. Add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, coffee, chili powder and chipotle chilies and bring to a boil, stirring and scraping the browned bits off the bottom of the skillet. Add bacon and stir to combine.

Transfer mixture to a 6 Qt slow cooker and cook on high, UNCOVERED, for 3 1/2 - 4 hours, until liquid is syrupy. Transfer to a food processor and pulse until coarsely chopped. let cool, then refrigerate in airtight containers, up to 4 weeks
glenda_al
12 years ago
Bellini Recipe for 6

The famous original Bellini recipe was made only with prosecco, (Italian sparkling wine) and pureed white peaches.

3 ripe peaches, peeled and pitted
Fine sparkling wine or champagne, chilled

Puree the peaches in a blender. Divide the peach puree into 6 (8-ounce) champagne flutes and top with sparkling wine or champagne. Stir once.

Baby Bellini: Substitute sparkling apple cider for the sparkling wine.
eileen101
12 years ago
Continuing with my quest to use my crockpot more...

Slow Cooker Peach Cobbler

6 large peaches, peeled and sliced
1 white cake mix
1/2 cup butter (1 stick), softened

1. Place peaches in bottom of slow cooker
2. Cut the butter into the cake mix until crumbly.
3. Sprinkle cake mix mixture over peaches.
4. Place paper towel on top of slow cooker and seal with slow cooker's lid. Cook on HIGH for 2 hours.
5. Serve with vanilla ice cream.

I'll Share My Recipe if you Share Yours August 21

Comments (5)

Marilyn Sue McClintock

fran1523

Related Discussions

patti43

glenda_al

eileen101

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US