Anyone make peach kuchen (cake) with canned peaches?
l pinkmountain
7 years ago
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party_music50
7 years agolast modified: 7 years agol pinkmountain
7 years agoRelated Discussions
Mislabeled Peach Trees - Can Anyone Help?
Comments (34)Olpea: I'd not actually realized things were that behind until Ikz5ia noted in his post that he was behind, and then yesterday the local fruit farm guy said he was 2 weeks behind too. It's interesting that you said early varieties tend to start getting soft quicker than later varieties, because I was checking my fruit daily and it seemed to go from rock hard to where I could just barely get movement when I checked firmness so I began taking them off the tree at that point. But interestingly, I had wanted my daughter and her kids to have a taste so I kept back 3 or 4 on the kitchen counter. It was like 4 or 5 days after I pulled them off the tree before they were able to get over here, and yet the peaches seemed about like they were when I took them off the tree. The ones fresh off the tree were soft and juicy, and the ones on the counter were almost identical days later. So I like that. Milehigh; Both these trees were planted in 2011 as what was described as 2-4' trees by The Arbor Day Foundation. If I recall they were like straight sticks about 2-3' with little or no branches. So to answer your question they've seen winter weather in '11 & 12. I've seen it noted as cling in a few places, but this is probably the most definitive, it's an excerpt on the pit description from Free Patents Online. This section I'm pasting is only regarding the pit characteristics... Type.--Clingstone. Size.--Medium. Average length 11/4". Average width 1". Average thickness 1/2". Form.--Obovate. Base.--Usually straight varies from round to straight. Apex.--Cuspidate. Surface.--Irregularly furrowed toward apex, pitted toward base. Ridges.--Rounded. Sides.--Mostly equal, varies from equal to unequal. Tendency to split.--Very slight. Color.--Light tan to light brown (4-B-5) to (4-C-5). I don't know if I can put the link on here. I mean I know how to, but am unsure if it's okay to according to site rules. But it has some really good information on parentage, and all the tree and fruit characteristics, etc. It's a Chris Zaiger developed CA peach and I'm sure anyone on here with just a little more peach tree knowledge than I would get a whole lot more from the details they cover on that site than I did. Hman; I'm clueless on the process, but with a little hand-holding I'll gladly accommodate...............See MoreDoes Anyone Make Peach Freezer Jam ?
Comments (5)This is is probably in the certo box with their recipes. I keep one of those recipes sheets in my recipe box because they change the recipes every so often and you may find your favorite disappears. NO COOK FREEZER PEACH JAM 2 3/4 c. peaches, chopped 2 Certo fruit pectin pouches 6 1/2 c. (2 lb. 14 oz.) sugar 1/3 c. lemon juice Wash, rinse with boiling water and drain a couple of 1 to 2 cup rigid plastic containers with tight fitting lids. Have fruit at room temperature and wash and drain well. Peel and pit peaches and chop into five pieces. Measure 2 3/4 cups of chopped peaches into a large bowl. Add 6 1/2 cups of sugar to fruit and stir thoroughly until sugar has dissolved. Let stand 10 minutes. Empty Certo pouches into a small bowl and ad 1/3 cup of lemon juice. Stir pectin and lemon juice mix into fruit. Continue stirring 3 minutes (a few sugar crystals will remain). Ladle quickly into prepared containers, filling to within 1/2 inch of tops. Wipe any spills from containers and cover at once with lids. Let stand at room temperature 24 hours. Store in freezer. Small amounts of unfrozen jam may be covered and stored in the refrigerator up to 3 weeks....See MoreUpsidedown Peach or Pineapple Cake
Comments (20)I can recommend this Pineapple Upside Down cake. Pineapple Upside-Down Cake Thomas Keller Ingredients Pan Schmear 8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature 1 1/2 Tbsp Honey 1/2 tsp Dark Rum 1 Cup Packed Light Brown Sugar 1/4 tsp Vanilla Paste or Pure Vanilla Extract Sea Salt 1 Gold (Extra-Sweet) Pineapple Cake 1 1/3 Cups Cake Flour 2 tsp Baking Powder 8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature 1/2 Cup Plus 2 Tbsp Granulated Sugar 1/2 tsp Vanilla Paste or Pure Vanilla Extract 2 Large Eggs 1 Tbsp Plus 1 tsp Milk Method Preheat the oven to 350ÃÂF. In the bowl of a stand mixer fitted with the paddle, combine the butter, honey, rum, brown sugar, and vanilla and beat until smooth and well blended. Spread 1/3 cup of the schmear over the bottom of a 9-inch silicone cake pan. Sprinkle lightly with salt. (The remaining schmear can be refrigerated for up to 2 weeks or frozen for up to 1 month; bring to room temperature before using.) Cut the top and bottom from the pineapple and cut away the peel. Cut the pineapple lengthwise into quarters, and cut off the core from each section. Cut each piece crosswise into 1/4 inch thick slices. Beginning at the perimeter of the pan, make an overlapping ring of pineapple slices with the curved side facing out. Make a second ring inside the first one, overlapping the slices in the opposite direction, working toward the center of the pan. Sift the flour and baking powder together; set aside. Put the butter and sugar in the bowl of a stand mixer fitted with the paddle and mix on low speed to combine, then beat on medium speed for about 3 minutes, until light and creamy, stopping to scrape down the sides as necessary. Mix in the vanilla. Add the eggs one at a time, beating until the first one is incorporated before adding the second and scraping down the sides as necessary. Beat in the milk. Add the flour mixture in 3 batches, beating until combined. Pour the batter into the pan and spread over the pineapple. Bake for 15 minutes. Rotate the pan for even browning and bake for another 20 to 25 minutes, until a cake tester or wooden skewer inserted in the center of the cake comes out clean. Cool the cake in the pan on a cooling rack for 20 to 40 minutes. Run a knife around the edges of the cake, invert onto a serving platter, and serve warm. (Leftover can be stored at room temperature for up to 2 days.) Serves 8...See MorePeach Cobbler Dump Cake ?
Comments (14)Kaye, I was too lazy to re type so I copy and pasted from the other post! lol when I make my dump cakes I leave out the butter. Use a cake mix that has NO PUDDING in the mix. Duncan Hines is what I use. I've never made it with peaches, but I make it all the time with pineapple OR mixed fruit. I find that it always works out best by Mix the can of fruit into the cake mix. Pour in to a 9X13 pan and bake ... what ever the box says.. I bake 325 for about an hour. I would think that the smaller the peach bits, the better it would mixl up. I add a can of pineapple to the mix or a can of mixed fruit. I've tried low sugar cherry pie, but it works best when you mix the cake mix with a white soda, pour 3/4 of that into the cake pan, spoon the cherry pie mix over the top and then spoon the remaining cake mix over that and bake. You could use apple pie filling too... with spice cake, or cinnamon cake Pour some of the Costco 3 berry mix into a 9 X 13 cake pan. Add a 12 oz can of white pop to cake mix, stir and then pour over top of berries. Bake for an hour or so and makes a great cobbler >> . . . . I bet you could put the peaches on the bottom, then add clear soda to cake mix... (fresca works well) stir and pour over peaches, cook for about an hour or a little less. that sounds good!...See Moresuzyqtexas
7 years agosheilajoyce_gw
7 years agoannie1992
7 years agolast modified: 7 years agoparty_music50
7 years agol pinkmountain
7 years agodonna_loomis
7 years agol pinkmountain
7 years agoannie1992
7 years agol pinkmountain
7 years agol pinkmountain
7 years ago
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