Time 45m Yield 2 dozen. Number Of Ingredients 9 Steps:
Preheat oven to 375°. Unroll dough sheet into a rectangle. Press onto bottom and slightly up sides of a greased 13x9-in. baking pan. Bake 5 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese, sugar and extract until smooth. Spread over crust. Spoon pie filling over cream cheese layer., In a small bowl, whisk flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in almonds; sprinkle over peach filling., Bake 25-28 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into bars. Store in an airtight container in the refrigerator.
Time 50m Number Of Ingredients 10 Steps:
Preheat oven to 375°F. Line a 13x9-inch baking pan with foil, extending foil over edges. Lightly coat foil with cooking spray. In a food processor, combine 1 cup sugar and pecans. Pulse until nuts are finely ground. Add 1 cup flour, butter, salt and 1/2 tsp. vanilla. Pulse until the mixture is crumbly. Press half of the mixture (about 2 cups) evenly into the prepared pan. In a medium bowl, beat cream cheese with a mixer on medium for 30 seconds. Add 1/4 cup sugar, egg, 2 tsp. flour, and 1/2 tsp. vanilla. Beat until combined. Drop the mixture by spoonfuls onto the crust. Spread to an even layer. Top with peach preserves. Sprinkle remaining crust mixture over the top and spread to an even layer. Bake 30 to 35 minutes or until golden. Cool in pan on a wire rack. Use foil to lift uncut bars from pan. Cut into bars.
Time 40m Yield 24 bars Number Of Ingredients 9 Steps:
Unroll crescent roll dough into one long rectangle. Press onto bottom and slightly up sides of greased 9x13 baking pan and seal perforations. Bake at 375° for 5 minutes and cool completely. In a mixing bowl, beat together cream cheese, sugar and almond extract until smooth. Spread over the crust and spoon pie filling over cream cheese layer. In bowl, combine flour and brown sugar and cut in butter until mixture resembles coarse crumbs. Stir in almonds and sprinkle over peach filling. Bake at 375° for about 25 minutes or til edges are golden brown. Cool for 1 hour on wire rack and store in refrigerator.
Time 40m Yield 36 Bars Number Of Ingredients 11 Steps:
Preheat the oven to 375°F. Spray a 9x13-inch pan with non-stick spray. In a mixing bowl combine almonds, graham cracker crumbs, and butter with fork until combined. Press into the bottom of the pan. Using a handheld or a stand mixer, beat the cream cheese until smooth and no lumps remain. While mixing, add the sweetened condensed milk, eggs, lemon juice, almond extract, and flour. Mix until fully combined. Pour over crust. In a food processor or blender, puree the peaches. Stir in a pinch of salt. Using a tablespoon, drop spoonfuls of the peach puree over the top of the cream cheese mixture. Using a knife gently swirl the peaches through the filling to create a marbled look. Bake for 30 minutes or until the center is set. Remove from the oven and cool to room temperature before transferring to the refrigerator to chill throughout. Cut bars and serve chilled.
Yield 12 servings Number Of Ingredients 6 Steps:
Preheat the oven to 350°F (180°C). Grease a 9x13-inch (23x33cm) baking dish with nonstick spray. Pour the white cake batter into the baking dish. Bake for 25 minutes, or until the center is cooked through. In a medium bowl, whisk together the peaches, condensed milk, and heavy cream. Use the whisk to break up the peaches. Remove cake from oven and let cool for 30 minutes or until room temperature. Once the cake is cool, use the rounded end of a wooden spoon to poke 6 rows of 5 holes in the cake. Tip: Clean off the end of the wooden spoon after every other hole to prevent making cracks in the cake. Pour the peach mixture over the cake and use a spatula to spread it, filling all of the holes. Some of the mixture will stay on top of the cake. Chill in the fridge for 1 hour. Remove the cake from the fridge and use a spatula to cover the cake in whipped cream. Then, arrange the peach slices on top in 5 rows of 11 slices. Pairs well with Chardonnay. Enjoy!
Time 3h20m Yield 4 Number Of Ingredients 4 Steps:
Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches. Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl. Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.
Time 45m Yield 24 Number Of Ingredients 9 Steps:
Unroll crescent dough into one long rectangle. Press onto the bottom and slightly up the sides of a greased 13-in. x 9-in. x 2-in. baking pan; seal perforations. Bake at 375 degrees F for 5 minutes. Cool completely on a wire rack. In a mixing bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. Spoon pie filling over cream cheese layer. In a bowl, combine flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in nuts; sprinkle over peach filling. Bake at 375 degrees F for 25-28 minutes or until edges are golden brown. Cool for 1 hour on a wire rack. Store in the refrigerator.
Time 15m Yield 4 servings. Number Of Ingredients 6 Steps:
In a small bowl, beat cream until it begins to thicken. Add vanilla; beat until soft peaks form. Arrange fruit on a platter; top with whipped cream. Sprinkle with brown sugar.
Time 7h30m Yield 12 servings Number Of Ingredients 14 Steps:
Grease and line the sides of a 9-inch (20 cm) round springform pan with parchment paper. Add the shortbread cookies to a food processor. Pulse until finely crushed. Add the melted butter and pulse until combined. Transfer the cookie crumb mixture to the springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes. Add 2-3 quartered peaches (depending on size) to a food processor. Blend until smooth. Strain through a fine-mesh sieve. In a small bowl, combine ½ cup (120 ml) cold water and 2 packets of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted. In a large bowl, beat the cream cheese, 1¼ cups (250 G) sugar, the vanilla, and lemon juice together with an electric hand mixer until combined. Add the heavy cream and melted gelatin and beat for another 2-3 minutes, until well combined and fluffy. Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes. Mix 1 cup (255 G) of the strained peach puree and orange food coloring, if desired, into the remaining cheesecake mixture. Carefully pour the mixture over the first layer of cheesecake. Spread evenly and freeze for another 10 minutes. In a small bowl, combine the remaining ½ cup (120 ML) cold water with the remaining 2 packages of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted. Combine the gelatin mixture, hot water, and the remaining ⅔ cup (135 G) sugar and whisk to dissolve the sugar. Slowly pour into the prosecco and stir to combine. Let sit for 5 minutes to cool slightly. Skim off any foam that rises to the top. Set aside. Starting from the outside and working inward, arrange the sliced peaches over the peach cheesecake layer in a circular pattern with the curved sides facing out. Begin with the larger slices, overlapping slightly, and continue until the entire surface is filled. Spoon half of the prosecco gelatin over the peaches. Carefully transfer to the refrigerator and let set for 30 minutes. Pour the remaining prosecco gelatin over the peaches up to the rim of the pan. Chill in the refrigerator for at least 6 hours, or overnight. Release the springform and remove the parchment, then slice and serve. Enjoy!
Time 1h5m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees. Spray an 8-inch square baking pan with nonstick cooking spray. In a large bowl, combine oats, peaches and sugar. In another bowl, combine remaining ingredients. Beat with a fork or wire whisk until blended. Add to oat mixture, mixing well. Place mixture in prepared pan. Bake, uncovered, 50 minutes. Serve hot.
