Peach Alexanders Recipes

ARETHA FRANKLIN'S PEACH COBBLER

Steps:

• Preheat the oven to 350 degrees F.
• In a large saucepan, add peaches, 1 stick of butter, 1 cup of sugar, cinnamon, and nutmeg and bring to a simmer. Add bread crumbs and stir. Using a sprinkle of flour, roll out both pie crusts; 1 will be used for the top of the cobbler and 1 for the bottom.
• Spray a 10-inch square pan with canola oil and place 1 layer of dough into the baking dish. Place a few chips of butter, as well as a dusting of the remaining sugar, on the bottom crust. Pour the peach mixture into the baking dish. Cut the top layer of dough into strips and arrange them on the top of the peaches in a lattice pattern. Top with 3 or 4 chips of butter and bake for 25 to 30 minutes or until the crust is brown and the peaches are bubbling. Serve warm with vanilla ice cream.

FRESH PEACH CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
• Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
• Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

PEACH ALEXANDERS

Steps:

• Beat 4 T. cream in a bowl with hand mixer to medium peaks. Mix remaining 1 T. cream and white chocolate in a bowl; Heat in microwave until almost melted, about 20 seconds. Add white chocolate mixture and vanilla to whipped cream. Continue to whip until mixed. Set aside, Puree peaches, Schnapps, brandy, sugar and cinnamon in a blender until smooth. Add ice cream and continue to puree until mixed. Pour ice cream mixture into 2 glasses, top with whipped cream and garnish with mint sprigs. Makes 2 drinks.
• Source: unknown

ALEXANDER SMALL'S PEACH COBBLER

Steps:

• Butter a 13x9 inch casserole or baking dish.
• Put peaches in a large bowl, sprinkle with lemon juice; toss to coat.
• Add the sugar, spices and 3 1/2 T flour; toss to coat.
• Pour mixture into the prepared pan, spreading evenly.
• Dot with the butter pieces.
• Drizzle with cream.
• Seat aside.
• NOTE-Last five ingredients listed are for the dough.
• To make the dough, mix the 2 c flour with the baking powder and salt.
• Cut in the shortening.
• Make a well, pour in the buttermilk and mix until well incorporated.
• Roll dough out on a floured surface then place on top of peach mixture.
• Cut four steam vents into the dough.
• Bake 40 minutes at 350 degrees, until bubbly.
• Spoon into bowls and serve with ice cream.

PEACH ALEXANDER

Steps:

• in a blender place the peach slices minus 4 thin slices set aside.
• add ice cream and wine and mix till well blended.
• serve in chilled glasses with a slice of peach for garnish and enjoy.