Home Party Dessert Recipe
7/13/2011
Peach Pie with Brandy
(for sweet dough pie crust)
6 T shortening
1 egg
1/2 cup sugar
1/4 cup milk
1.5 cup flour
1 1/4 t baking powder
1/8 t nutmeg
1/8 t cinnamon
3/4 t vanilla essence
(for filling)
900g peaches
1 t lemon juice
1/3 cup sugar
1 to 2 T flaked coconut
1/4 t cinnamon
2 T brandy
3 T flour
1 T butter
(for crumb topping)
1/2 cup flour
1/4 cup sugar
1/4 cup cold butter
1 dash ground cinnamon
>how to make<
(for pie crust)
*Cream shortening, eggs and sugar until mixture has turned very light yellow.
*Add milk and mix well.
*Add flour and baking powder along with vanilla and spices.
*Beat until mixture is light and fluffy.
*Cool in refrigerator; the colder the dough the easier it is to roll.
*Roll or pat dough into 10" pie plate.
(for filling)
*Preheat oven 450 degrees.
*Peel and slice peaches.
*Add rest of filling ingredients (except butter); mix and spread over crust.
*Dot with butter.
(for topping)
*In a small bnowl, combine flour, sugar,and cinnamon.
*Cut in butter until mixture resembles coarse crumbs.
*Sprinkle over fruit pies.
*Bake in the oven for 10 minutes; lower heat to 350 degrees and continue baking for 30 to 40 minutes more.
*Serve with ice cream.
-makes 10-
(for sweet dough pie crust)
6 T shortening
1 egg
1/2 cup sugar
1/4 cup milk
1.5 cup flour
1 1/4 t baking powder
1/8 t nutmeg
1/8 t cinnamon
3/4 t vanilla essence
(for filling)
900g peaches
1 t lemon juice
1/3 cup sugar
1 to 2 T flaked coconut
1/4 t cinnamon
2 T brandy
3 T flour
1 T butter
(for crumb topping)
1/2 cup flour
1/4 cup sugar
1/4 cup cold butter
1 dash ground cinnamon
>how to make<
(for pie crust)
*Cream shortening, eggs and sugar until mixture has turned very light yellow.
*Add milk and mix well.
*Add flour and baking powder along with vanilla and spices.
*Beat until mixture is light and fluffy.
*Cool in refrigerator; the colder the dough the easier it is to roll.
*Roll or pat dough into 10" pie plate.
(for filling)
*Preheat oven 450 degrees.
*Peel and slice peaches.
*Add rest of filling ingredients (except butter); mix and spread over crust.
*Dot with butter.
(for topping)
*In a small bnowl, combine flour, sugar,and cinnamon.
*Cut in butter until mixture resembles coarse crumbs.
*Sprinkle over fruit pies.
*Bake in the oven for 10 minutes; lower heat to 350 degrees and continue baking for 30 to 40 minutes more.
*Serve with ice cream.
-makes 10-
Labels: crumb topping, fruit pie recipe, peach pie recipe, sweet dough pie crust
6/17/2009
Caramel Peach Buckle
For the Caramel Sauce:
3/4 cup whipping cream
1/4 cup water
1 cup sugar
For the Crumb Topping:
2 t ground cinnamon
1 cup light brown sugar, packed
1 cup flour, unsifted
12 T cold unsalted butter, cut into tablespoon sizes
For the Cake:
4 cups flour
1 T baking powder
3/4 t salt
6 oz soft unsalted butter
1 1/3 cups sugar
2 large eggs
2 t vanilla extract
3/4 t pure almond extract
1 cup whole milk
4 cups peeled, pitted and sliced peaches
>how to make<
(To prepare Caramel Sauce)
*Heat cream in small saucepan, but do not boil.
*Combine water and sugar in heavy-bottomed saucepan and cook, covered, over low heat until sugar dissolves, about 5 minutes, stirring occasionally.
*Uncover, increase heat to medium-high and bring to boil.
*Boil mixture until sugar melts, caramelizes and turns dark golden color, about 5 minutes. Watch carefully.
*Remove from heat and slowly and carefully add hot cream.(Mixture will bubble up.)
*Return saucepan to low heat to cook until caramel is completely dissolved and mixture is smooth, 1 to 2 minutes.
*Set aside to cool or refrigerate up to 1 week.
(To prepare Crumb Topping)
*Mix cinnamon, brown sugar and flour in large bowl.
*Using pastry blender or electric mixer on low speed, combine butter with flour mixture until crumbs form. Set aside.
(To prepare Cake)
*Sift together flour, baking powder and salt and set aside.
*Mix butter and sugar in large bowl of electric mixer on medium speed until mixture is smooth and lightened in color.
*Add eggs, 1 at a time, then beat 1 minute.
*Add vanilla and almond extract to milk.
*On low speed, add flour mixture alternately with milk mixture.
*Mix peach slices with 1/2 cup Caramel Sauce and stir into batter.
*Sprinkle with Crumb Topping.
*Drizzle remaining 1/2 cup sauce evenly over crumbs.
*Bake at 325 degrees 50 to 55 minutes until wood pick inserted in center comes out clean.
*Reverse pan in oven after 35 minutes of baking.
*Transfer to wire rack to cool.
*Cut into squares to serve.
*Cover and store at room temperature up to 2 days.
-makes 12 servings-
For the Caramel Sauce:
3/4 cup whipping cream
1/4 cup water
1 cup sugar
For the Crumb Topping:
2 t ground cinnamon
1 cup light brown sugar, packed
1 cup flour, unsifted
12 T cold unsalted butter, cut into tablespoon sizes
For the Cake:
4 cups flour
1 T baking powder
3/4 t salt
6 oz soft unsalted butter
1 1/3 cups sugar
2 large eggs
2 t vanilla extract
3/4 t pure almond extract
1 cup whole milk
4 cups peeled, pitted and sliced peaches
>how to make<
(To prepare Caramel Sauce)
*Heat cream in small saucepan, but do not boil.
*Combine water and sugar in heavy-bottomed saucepan and cook, covered, over low heat until sugar dissolves, about 5 minutes, stirring occasionally.
*Uncover, increase heat to medium-high and bring to boil.
*Boil mixture until sugar melts, caramelizes and turns dark golden color, about 5 minutes. Watch carefully.
*Remove from heat and slowly and carefully add hot cream.(Mixture will bubble up.)
*Return saucepan to low heat to cook until caramel is completely dissolved and mixture is smooth, 1 to 2 minutes.
*Set aside to cool or refrigerate up to 1 week.
(To prepare Crumb Topping)
*Mix cinnamon, brown sugar and flour in large bowl.
*Using pastry blender or electric mixer on low speed, combine butter with flour mixture until crumbs form. Set aside.
(To prepare Cake)
*Sift together flour, baking powder and salt and set aside.
*Mix butter and sugar in large bowl of electric mixer on medium speed until mixture is smooth and lightened in color.
*Add eggs, 1 at a time, then beat 1 minute.
*Add vanilla and almond extract to milk.
*On low speed, add flour mixture alternately with milk mixture.
*Mix peach slices with 1/2 cup Caramel Sauce and stir into batter.
*Sprinkle with Crumb Topping.
*Drizzle remaining 1/2 cup sauce evenly over crumbs.
*Bake at 325 degrees 50 to 55 minutes until wood pick inserted in center comes out clean.
*Reverse pan in oven after 35 minutes of baking.
*Transfer to wire rack to cool.
*Cut into squares to serve.
*Cover and store at room temperature up to 2 days.
-makes 12 servings-
Labels: buckle recipe, caramel peach buckle, caramel sauce, crumb topping, peach buckle
