Showing posts with label Peaches. Show all posts
Peachy Keen Ice Cream
in Desserts, Fruit, Ice Cream, Peach brandy, Peaches on Thursday, April 26, 2012
Dad loved his ice cream! I love ice cream! It’s my favorite “food.” I could eat it any time of the day. I am sure I inherited this trait from Dad.
It was a wonderful thing when Mom went to the basement and pulled out the ice cream maker on a hot summer day. She mixed fresh fruit with milk and cream to make a custard, then placed it in the tall metal can and inserted the paddle. Dad packed lots of rock salt and ice around it and then the hard part started ~ the hand cranking. It was a messy experience with the melted rock salt and ice slurry that I thought was great fun! As the crank became hard to turn, after about a half-hour, the ice cream was ready to eat. I do it the easy way now with an electric ice cream maker!
Old way -
hand crank
My way -
electric!
Peaches are great also. Remember the other day when I made peach cake? I bought enough peaches to make peach ice cream also. They were excellent juicy Michigan
Cooling over ice
Here’s the recipe:
Peach Ice Cream
Ingredients:
2 cups fresh peaches, peeled and chopped
1¼ cups sugar, divided
1 tablespoon lemon juice
2 tablespoons peach brandy
2 cups heavy cream
1 cup milk
1 teaspoon vanilla
4 egg yolks
Method:
In a bowl, combine peaches, ½ cup sugar, lemon juice and peach brandy.
Cover and refrigerate for at least 2 hours or overnight, stirring occasionally.
Remove peach mixture from refrigerator and drain juice into a small bowl.
Return peaches to refrigerator.
In a saucepan, combine ¾ cup sugar, heavy cream, milk and vanilla.
Bring just to boil.
In bowl, whisk egg yolks.
While whisking, slowly stream in about 1/3 of the boiled cream mixture.
Mix well.
Continue whisking and add remaining cream mixture.
Return to the heat and cook while stirring constantly.
Mixture will thicken as it returns to a boil.
Remove from heat and strain into a bowl set over ice.
Add the reserved peach juice.
Transfer the mixture to an ice cream maker and follow manufacturer’s directions to freeze.
After the ice cream begins to stiffen, when almost done, add the peaches and continue to freeze until ready to eat.
ENJOY!!!
Peach ice cream is the real scoop!
By the way, the average American consumes more than 23 pints of ice cream a year. Are you the average American?
Visit my friend, Linda’s blog, My Kind of Cooking, for the prize winning recipe at the fair and for a chance to win her great cookbook!
Fresh Peach Cake
in Cakes/cupcakes, Desserts, Peaches on Friday, April 20, 2012
Peaches were used by ancient Egyptians as offerings to the God of Tranquility. No wonder most of us enjoy peaches and it makes me love August too! That’s because it means there are great Michigan
This recipe is from a friend and makes the best peach cake you can imagine. It may seem like a cobbler but, it’s really more like a cake. Here’s the secret why this is so very delicious: the peaches are combined with brown sugar and allowed to macerate over-night in the refrigerator. Oh, are they good the next day ~ very soft with an intense flavor. Then they turn into this magnificent “homey” dessert!
Be sure to make it in a large glass baking dish or other 2 quart shallow pan. I use my Le Crueset Au Gratin dish. It is shallow and large and has more surface to crisp up the great edge of the cake. The edges are awesome!
Do not open the oven door until baking time is completed. After the time is up, I look at it and then usually bake it another 5 minutes or so to get the great golden color plus, it makes that yummy edge better too!
This is an amazing dessert you will love and devour if you are a peach lover! I wish I could really let you know how delicious it is by giving you a serving with a little vanilla ice cream!
It’s a peach cake for the gods!
Ready for the oven
Baked, look at that edge!
Here’s the recipe:
Fresh Peach Cake
Prepare the peaches the day before:
5 medium, firm peaches, peeled and sliced
¼ cup brown sugar, packed
1 tablespoon granulated sugar
¼ teaspoon almond extract, optional
Mix together the peaches and sugars. Cover and refrigerate over-night. The next day, the peaches will be in a thick syrup.
Make the batter:
½ cup butter, melted
1 cup sugar
1 cup flour
1 cup milk
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon vanilla
Topping:
Combine in a small bowl:
2 teaspoons sugar
1 teaspoon cinnamon
Method:
Heat oven to 400 degrees.
In a small saucepan, bring the peaches and juice just to a boil.
Pour melted butter into a shallow 2 quart baking dish. Set aside.
In a mixing bowl, combine the sugar, flour, milk, baking powder and salt; mix well.
Pour flour and sugar mixture over the butter in the baking dish.
Spoon the hot peaches and juice over the batter.
Sprinkle with cinnamon topping.
Bake at 400 degrees for 25 minutes.
This is true love! Ummm-mmm!!!
And, check out Bo’s Bowl for another great giveaway!
Here’s wishing you all a wonderful day!
Peach-Pecan Muffins
Baking doesn’t get much easier than homemade muffins. They’re easy to whip up and fill the house with a great fragrant aroma while they are baking.
I don’t recall ever having a muffin filled with peaches so I had to try this recipe when I saw it in a recent Southern Living magazine. The recipe makes a thick batter and the muffins rise well as they bake. The spicy cinnamon complements the flavor of the peaches while the crunchy streusel topping is not overly sweet.
These muffins are perfect with leisurely sips of coffee or tea!
Peach-Pecan Muffins
Pecan Streusel:
½ cup chopped pecans
1/3 cup firmly packed brown sugar
¼ cup flour
2 tablespoons melted butter
1 teaspoon cinnamon
Muffins:
1½ cups flour
½ cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup butter, melted
¼ cup milk
1 large egg
1 cup frozen sliced peaches, thawed and diced
Method:
Prepare streusel:
Stir together pecans and next 4 ingredients until crumbly.
Prepare muffins:
Preheat oven to 400 degrees.
Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture.
Stir together butter, milk and egg; add to dry ingredients, stirring just until moistened.
Gently stir in peaches.
Place paper baking cups in (12-cup) muffin pan.
Spoon batter into cups, filling two-thirds full.
Sprinkle with Pecan Streusel.
Bake at 400 degrees for 20 to 25 minutes; or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 minutes, remove from pan.
Serve warm or at room temperature.
Delicious!
Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Popular entries
-
The Tupperware Jel-Ring is an old classic and still today, it is very popular with my Tupperware customers. I must admit, its also one of my... -
I had soya chunks/nuggets in my hostel canteen,when I was studying in Trichy. We get mixed vegetable kurma with soya chunks in it. My f... -
Only two days for the New Year to come,and at this point I am very happy to announce you that I am hosting an event for the ...
-
Ahem. Please take note: I am throwing a healthy dinner into the mix of Super Bowl snacks and Valentine Day sweets. Have I mentioned I am st... -
How is it going? For me, it has been quite a busy day chatting up with my family and friends. Nevertheless I spun a very tasty, to...
-
Evidently, according to Ceci Snyder of the National Pork Board , their slogan “the other white meat” is getting a little boring and “just... -
This is a great recipe by Tupperware that utilizes the Tupperware Oval Microwave Cooker. This recipe will make 6 servings. Rotisserie Chicke... -
I wanted to try instant oats idly for a long time. I used to make a version of this before,by adding a oats as major part in the rav... -
The spicy curry cooking on the stove and a cloudy weather outside is just what I need on a lazy day like today. With this kind of weathe...
Posts
