Peaches And Cream Popcorn Recipes

PEACHES AND CREAM, LITERALLY

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.

PEACHES AND CREAM POPCORN

Steps:

• Pulse 1/2 cup freeze-dried peaches and 3 tablespoons confectioners' sugar in a mini food processor until powdery. Drizzle 2 tablespoons melted butter over 8 cups hot popcorn and sprinkle with the peach sugar; toss. Add 1/2 cup each white chocolate chips and chopped freeze-dried peaches and toss.

PEACHES 'N' CREAM SCONES

Steps:

• For the scones: Preheat the oven to 400 degrees F. Grate the frozen butter into a bowl using a box grater. Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the peaches and toss in the flour to coat. Add the butter and toss to combine.
• Stir together the heavy cream, sour cream, egg, vanilla and almond extracts in a medium bowl. Slowly add the cream mixture to the flour mixture, and mix just until a dough comes together. (Make sure not to overwork).
• Turn the dough out onto a parchment paper-lined baking sheet and shape into a 9-inch disc, about 1 inch thick. Score the dough into 8 wedges, using a knife to cut into but not all the way through the dough. Brush the tops of the scones with cream. Bake until the scones are cooked through and golden brown on top, 20 to 25 minutes. Cut into wedges, then remove to a wire rack to cool until warm.
• Meanwhile, make the glaze: Whisk together the powdered sugar, cream, vanilla, almond extract and salt in a small bowl. Spoon the glaze over the scones before serving.

THE DEFINITIVE PEACHES AND CREAM

Steps:

• Slice up the peaches (I don't bother with peeling them.).
• Arrange in a bowl and pour heavy cream on the top and around the edges.
• If desired, sprinkle lightly with ground cinnamon (or freshly grated nutmeg or ground cardamom).
• Take a whiff then enjoy and savor summer and its bounty!

PEACHES AND CREAM PIE

Steps:

• Heat the oven to 350 degrees. In a medium bowl, whisk together the graham cracker crumbs, granulated sugar, cinnamon and salt. Add the butter and toss until the crumbs are evenly moistened. Transfer the mixture to a 9-inch pie plate and press into an even layer on the bottom and up the sides of the pie plate, packing the crust lightly with the bottom of a measuring cup. Place the pie plate on a sheet pan and bake for 10 to 12 minutes, until set, then cool completely.
• In a large mixing bowl, combine the cream cheese and confectioners' sugar. Using an electric mixer, beat on low speed until combined, then raise the speed to high and whip until the mixture is smooth and creamy. Add the heavy cream and vanilla, and beat on high speed until the mixture forms stiff peaks. Scrape the filling into the cooled crust, smooth the top, and chill for at least 2 hours, or overnight, until set. (Cover with plastic wrap if chilling the pie overnight.)
• Meanwhile, bring a large pot of water to a boil and fill a large bowl with ice water. Immerse the peaches, a few at a time, in the boiling water for 30 seconds to 1 minute, depending on the ripeness of the peaches, until their skins peel off easily with a paring knife. Using a slotted spoon, transfer the peaches to the ice bath to stop the cooking. Peel the peaches, and cut into slices, placing the slices in a colander set over a bowl to drain any excess juices.
• Just before you plan to serve the pie, spoon the peaches onto the filling, covering the entire surface of the pie. Serve immediately or refrigerate for up to 1 hour before serving.

PEACHES 'N' CREAM POKE 'BOX' CAKE RECIPE BY TASTY

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!

PEACHES AND CREAM COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet.
• Beat shortening and sugar together. Blend eggs and fruit into the shortening and sugar mixture. Stir flour, salt, baking soda and nuts into the egg mixture; mix well.
• Drop dough by teaspoonfuls onto the greased cookie sheet. The cookies will double in size while baking, so set the cookies far apart on the cookie sheet. Bake for 12 to 15 minutes.

PEACHES AND CREAM!

Steps:

• Put all ingredients in a blender with 12 ice cubes.
• Blend till creamy.
• Add sugar only if the peaches aren`t sweet enough.
• Enjoy!

PEACHES 'N CREAM

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.

PEACHES AND CREAM

Steps:

• In a small bowl, combine the peaches, 3 teaspoons sugar and lemon juice; set aside. Combine whipped cream, vanilla and remaining sugar; fold gently. Cut sponge cakes into small pieces; place in a bowl. Fold in peach mixture and whipped cream. Serve immediately.