PEACH-GINGER SHORTCAKES
Make shortcakes with Original Bisquick™ mix. Fill this dessert with peach-ginger mixture and whipped cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- In medium bowl, gently toss peaches, brown sugar and ground ginger until coated. Let stand 30 minutes or until syrupy.
- Heat oven to 425°F. In large bowl, stir Bisquick mix, 1/4 cup granulated sugar, the crystallized ginger, half-and-half and melted butter until soft dough forms. Onto ungreased cookie sheet, drop dough by 6 spoonfuls.
- Bake 10 to 12 minutes or until golden brown. Cool 15 minutes.
- In chilled medium bowl, beat sweetened whipped cream ingredients with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat just until soft peaks form.
- To serve, split warm shortcakes; place on dessert plates. Fill and top with peach mixture and whipped cream.
Nutrition Facts : Calories 530, Carbohydrate 69 g, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 700 mg
PERFECT BERRY SHORTCAKES
You don't need a food processor, pastry cutter, rolling pin or cookie cutter to make these sweet biscuits. This shortcake recipe I've developed yields a simple, foolproof biscuit that's crisp yet delicate.
Provided by USA WEEKEND columnist Pam Anderson
Categories Desserts Cakes Shortcake Recipes
Yield 6
Number Of Ingredients 13
Steps:
- Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together.
- Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.
- Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla.
- Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.
Nutrition Facts : Calories 669.4 calories, Carbohydrate 85.6 g, Cholesterol 133.5 mg, Fat 34 g, Fiber 8.2 g, Protein 8.6 g, SaturatedFat 20.6 g, Sodium 592.4 mg, Sugar 44.3 g
PEACH AND BERRY COBBLER
This is one of my favorite summer recipes, as it features peaches and berries that are in season. But it's just as delicious with frozen fruit any time of the year. The quick biscuit topping brings it all together. -Lauren Knoelke, Des Moines, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. In a large bowl, mix sugar, cornstarch, cinnamon and cardamom. Add peaches, berries and lemon juice; toss to combine. Transfer to a 10-in. cast-iron or other ovenproof skillet., In a small bowl, whisk the first 6 topping ingredients; cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Drop mixture by tablespoonfuls over peach mixture., Bake, uncovered, until topping is golden brown, 40-45 minutes. Serve warm. If desired, top with vanilla ice cream.
Nutrition Facts : Calories 279 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 238mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 5g fiber), Protein 4g protein.
PEACH SHORTCAKE TOWERS
"These tender biscuits make wonderful peach or berry shortcakes that are always greeted with 'oohs' and 'aahs'," says Opal Sanders of Glouster, Ohio. "They are very pretty when stacked pyramid-style."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, nuts, baking powder and salt. In a large bowl, beat 1 cup cream, egg, 2 tablespoons sugar and vanilla until slightly thickened. Stir into dry ingredients until mixture forms a ball, adding cold water if necessary., Turn dough onto a floured surface; knead 8-10 times. Roll out to 1/2-in. thickness. Cut into three 3-1/2-in. circles, three 2-3/4-in. circles and six 1-1/4-in. circles. Place on ungreased baking sheets., Brush the tops with remaining cream. Bake at 425° for 8-12 minutes or until golden brown., In a large bowl, combine the peaches and 5-7 tablespoons of sugar. Split the large and medium biscuits in half horizontally. Spoon a few peach slices on large biscuit halves; dollop with whipped topping. Top each with a medium biscuit half, remaining peaches and whipped topping and a small biscuit.
Nutrition Facts : Calories 524 calories, Fat 20g fat (10g saturated fat), Cholesterol 93mg cholesterol, Sodium 821mg sodium, Carbohydrate 77g carbohydrate (26g sugars, Fiber 4g fiber), Protein 10g protein.
STRAWBERRY SHORTCAKE CUPCAKES
Go the full eight minutes when creaming the butter and sugar-it helps incorporate air and will give these berry and cream cupcakes a light and fluffy texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h50m
Yield Makes 21 cupcakes
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Line two 12-cup muffin tins with paper liners. Whisk together flour, baking powder and salt. Cream butter and sugar on medium-high speed until pale and fluffy, about 8 minutes. Add eggs, one at a time, beating thoroughly between each addition, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with sour cream and beating until just incorporated.
- Divide batter evenly among the tins using a 1/4 cup measure or ice cream scoop. Tap pans and smooth tops with an offset spatula or the back of a spoon. Bake until a cake tester inserted into the middle comes out clean, about 30 minutes. Let cool on a wire rack, about 30 minutes.
- Whisk the jam in a small bowl until smooth. Fold in chopped strawberries. Using a melon baller or teaspoon, scoop out a hole in the center of each cupcake. Fill with 1 to 2 teaspoons strawberry filling. Top with whipped cream and a slice of strawberry. Serve immediately.
PEACH AND BLACKBERRY SHORTCAKES WITH BLACKBERRY CREAM
Categories Berry Dairy Dessert Bake Peach Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 19
Steps:
- For shortcakes:
- Position rack in center of oven and preheat to 400°F. Line rimmed baking sheet with parchment paper. Whisk flour, 7 tablespoons sugar, baking powder, salt, and nutmeg in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form. Gather dough together; flatten dough on floured work surface to 3/4- to 1-inch-thick round. Using floured 3-inch round biscuit cutter or cookie cutter, cut out rounds. Gather dough scraps and flatten on work surface to 3/4- to 1-inch thickness; cut out additional rounds for a total of 6. Transfer shortcakes to prepared baking sheet. Whisk cream and remaining 1 tablespoon sugar in small bowl to blend. Brush cream mixture over tops of shortcakes.
- Bake shortcakes until tops begin to brown and tester inserted into center comes out clean, about 25 minutes. Transfer shortcakes to rack. do ahead Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven 5 minutes before assembling.
- For filling:
- Toss sliced peaches, blackberries, sugar, and salt in medium bowl; let stand while preparing blackberry cream.
- For blackberry cream:
- Rinse blackberries; moisture will enhance puree. Place in processor. Add sugar; puree until smooth. Strain mixture through fine strainer set over bowl, pressing on solids to extract as much liquid as possible. Discard solids.
- Using electric mixer, beat cream and vanilla in large bowl until peaks form. Fold 3/4 cup blackberry puree into whipped cream until incorporated. Reserve remaining blackberry puree for sauce.
- Cut shortcakes horizontally in half. Place 1 bottom half of each shortcake on each of 6 plates. Spoon filling over each, then generous amount of blackberry cream. Drizzle each with reserved blackberry puree. Cover with top halves of shortcakes and serve.
PEACH SHORTCAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the marinated peaches: Mix together the granulated sugar, orange liqueur, basil and orange zest in a bowl. Add the peaches and toss to coat. Cover and refrigerate for at least 1 hour.
- For the sweet biscuits: Preheat the oven to 375 degrees F.
- In a bowl, mix together the flour, granulated sugar, baking powder and salt. Cut in the butter using a pastry cutter until it is incorporated. Mix the buttermilk and vanilla together in a small pitcher. Slowly add the buttermilk mixture into the flour mixture, stirring the contents of the bowl as you do so, until just combined.
- Form 6 biscuits and place them into a cast-iron skillet. Sprinkle the tops generously with coarse sugar. Bake until golden brown, 24 to 26 minutes. Allow to cool for 10 minutes before serving.
- For the whipped cream: Using an electric mixer, whisk together the heavy cream and granulated sugar until soft peaks form.
- To serve, halve the biscuits, then place the bottom halves on serving plates. Top with the whipped cream and marinated peaches. Rest the biscuit tops on the side so the filling is visible. Garnish with torn basil.
THE LADY'S PEACH SHORTCAKE - PAULA DEEN
Saw Paula Deen make this on the Food Network and it looks so delicious! The shortcakes are baked in muffin tins and they look like cupcakes which makes for a nice presentation. This would also be a good method to use for strawberry shortcake. Serve with vanilla ice cream and top with whipped cream.
Provided by Marie
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°.
- To make shortcakes, mix together bisquick, sugar, milk, butter and almond flavoring.
- Pour into 12 well greased muffin tins and bake for 15 to 20 minutes.
- Cool for 5 minutes and remove from pan.
- Peel, core and slice peaches and immediately sprinkle with Fruit Fresh to prevent peaches from turning brown.
- Add a splash of warm water to the peaches to moisten.
- Stir sugar into peaches, cover and refrigerate until ready to use.
- To serve, split biscuit in half and place bottom on plate.
- Top with a scoop of vanilla ice cream and place top half of biscuit over ice cream and fruit.
- Top with more peaches and then a bit of whipped cream.
Nutrition Facts : Calories 357, Fat 9.3, SaturatedFat 3.5, Cholesterol 10.2, Sodium 539, Carbohydrate 64.8, Fiber 1.6, Sugar 42.1, Protein 4.7
PEACH BERRY SHORTCAKE
Make and share this Peach Berry Shortcake recipe from Food.com.
Provided by Gingerbear
Categories Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Spray a baking sheet with nonstick cooking spray.
- In a medium bowl, combine flour, 1 tablespoon oatmeal, baking powder, baking soda and nutmeg.
- Cut margarine into mixture using a pastry blender or 2 knives.
- In a small bowl, combine 1/4 cup yogurt, milk and honey.
- Add to flour mixture and stir until combined.
- Drop batter by the tablespoons onto the prepared baking sheet, making 6 shortcakes.
- Bake 8-10 minutes or until lightly browned.
- Cool on wire rack.
- In a small bowl, combine remaining 1 1/2 cups of yogurt with the peach spread.
- To serve split the shortcakes in 1/2 horizontally and fill with yogurt filling, peaches and blueberries.
Nutrition Facts : Calories 223.1, Fat 3.5, SaturatedFat 0.6, Cholesterol 0.2, Sodium 241.5, Carbohydrate 45.8, Fiber 2.9, Sugar 21.8, Protein 4.3
PEACH CHERRY BLUEBERRY SHORTCAKE RECIPE BY TASTY
Here's what you need: buttermilk biscuit dough, ripe yellow peaches, bing cherry, blueberry, cane sugar, water, fresh lemon juice, heavy whipping cream
Provided by Michael Price
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350˚F (180˚C).
- In an 8-inch (20cm) square parchment paper-lined baking dish, arrange the biscuits side by side to cover the bottom of the dish, forming a sheet.
- Bake for 20 minutes or until biscuits are golden brown.
- Slice the peaches, discarding the pits.
- Destem and pit the cherries.
- In a large skillet, combine peaches, cherries, blueberries, ½ cup (125 grams) of the sugar, water, and lemon juice. Heat to a simmer. Cook for 15-20 minutes, stirring occasionally. Remove from heat.
- In a large bowl, beat the heavy cream with a whisk or electric mixer until frothy. Add remaining ¼ cup (62 grams) of sugar. Continue to beat until the whipped cream forms soft peaks.
- Remove the sheet of biscuits from the dish. Slice in half lengthwise, like a bagel.
- Spoon the fruit mixture onto the bottom half of the biscuits, reserving some of the liquid.
- Replace the top half of the biscuits. Carefully separate into individual portions (the syrup will still be quite warm!)
- Spoon whipped cream over the top and drizzle with reserved fruit syrup.
- Enjoy!
Nutrition Facts : Calories 384 calories, Carbohydrate 50 grams, Fat 20 grams, Fiber 2 grams, Protein 5 grams, Sugar 28 grams
PEACH AND STREUSEL SHORTCAKE
Dessert ready in 40 minutes! Relish this delicious shortcake that's made with Bisquick® mix and topped with peach and pecan.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. In medium bowl, stir Bisquick mix, 3 tablespoons brown sugar, sour cream and 2 tablespoons butter until soft dough forms.
- In ungreased 9-inch square pan, press dough, using fingers coated with Bisquick mix. In small bowl, mix 2 tablespoons brown sugar, 1 tablespoon butter and the pecans. Sprinkle mixture over dough.
- Bake 20 to 25 minutes or until golden brown. Cut warm shortcake into 6 wedges. Split each wedge. Fill and top with sliced peaches. Top with whipped cream and additional chopped pecans.
Nutrition Facts : Calories 470, Carbohydrate 52 g, Cholesterol 55 mg, Fat 5, Fiber 3 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 21 g, TransFat 2 1/2 g
SHORTCAKE CUPCAKES WITH BERRIES
Delicious sugary berries with whipped cream on top of shortcake cupcakes.
Provided by Jade
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 6-cup muffin tin or line cups with paper liners.
- Pour evaporated milk, flour, 1 cup sugar, eggs, and vanilla extract into a bowl. Stir until there are no chunks. Pour batter into the prepared muffin tin. Use a spoon to make a divot in the center of each cupcake.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 30 minutes. Allow to cool completely, about 30 minutes more. Cut cupcakes in half horizontally.
- Spread 1/2 cup of whipped cream on the cut surface of the bottom half of each cupcake. Replace the top of each cupcake. Refrigerate filled cupcakes for 10 minutes.
- Combine strawberries, blueberries, and blackberries in a bowl. Mix in remaining 1 cup sugar and remaining 1 cup whipped cream. Spread mixture equally on top of the cupcakes. Refrigerate for 10 minutes. Serve chilled.
Nutrition Facts : Calories 693.7 calories, Carbohydrate 120.3 g, Cholesterol 116.8 mg, Fat 17.6 g, Fiber 3.4 g, Protein 14.1 g, SaturatedFat 10 g, Sodium 166.3 mg, Sugar 83.8 g
PEACH AND BLUEBERRY SHORTCAKES
Categories Cake Dairy Fruit Dessert No-Cook Blueberry Peach Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Combine peaches, blueberries, sugar, vanilla, and cardamom in large bowl. Mix to blend well. Let stand until juices form, stirring occasionally, at least 20 minutes. Place sour cream in small bowl. Gradually mix in cream.
- Split warm biscuits in half. Place bottoms of biscuits in shallow bowls. Spoon fruit mixture over. Top each with 1 spoonful sour cream mixture. Cover with biscuit tops and another spoonful of sour cream mixture. Serve immediately.
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