1 ( 29 oz.) can sliced peaches, drained well
1 1/2 cups all-purpose flour
1/2 cup sugar
1 tbsp. baking powder
1/4 tsp. table salt
4 tbsp. unsalted butter, cubed and cold
1 cup heavy cream
cinnamon and sugar (for sprinkling on top)
Preheat oven to 375F degrees
Spray an 8 x 8 baking dish with nonstick cooking spray.
Drain your can of peaches.
Pour drained peaches into bottom of baking dish (spreading them out evenly).
Sprinkle peaches with a little cinnamon or cinnamon sugar mixture.
For the topping, in a medium bowl, combine flour, sugar, baking powder and salt.
Then add in the cubed butter.
Begin to “cut” it into the flour mixture.
You can use a pastry cutter. Or better yet, use your fingers. Just work it in with the flour until it becomes small pebbles and has been worked in with the flour/sugar mixture.
Then pour in heavy cream.
Combine until all the flour mixture has become moist. It will be very thick.
Using a spoon, begin plopping the topping all over the peaches. Just put it on in clumps. Doing your best to cover the peaches. Don’t worry about smoothing it out.
Sprinkle the top with sugar or a cinnamon/sugar mixture. (the cinnamon will make the topping appear darker as it cooks.)
Bake for about 40 minutes.
Top will be golden brown, and you can stick a toothpick in the top to make sure the topping has completely baked through (toothpick should come out clean).
I made this with fresh peaches and frozen blueberries. It took about 47 min in the oven.
To make this with fresh peaches, you’ll need about 6 peaches, sliced.
Combine sliced peaches with 3 tbsp. all-purpose flour since fresh peaches will produce a lot of juice. Then continue with above steps.
To make cinnamon sugar, combine 2 tbsp. granulated sugar with 1 tsp. ground cinnamon.
1 stick (1/2 cup) unsalted butter
1 ½ cups granulated sugar (divided)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup whole milk
1 tablespoon pure vanilla extract
1 (29 ounce) can sliced peaches in juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 350°F. Butter a 9×13 baking dish (or 2-8×8 baking dishes). Set aside.
Place butter in a medium size microwave safe mixing bowl. Heat butter in microwave until melted. Add 1 cup sugar, flour, baking powder, salt and whisk to combine. Add milk and vanilla, whisk until combined. Pour batter into prepared baking dish.
Spoon peaches over top of batter, placing them evening around the pan. Reserve the juice from the can.
Add 1/2 cup sugar, cinnamon and nutmeg to the juice. Whisk to combine. Pour juice over peaches.
Bake 55-60 minutes until golden brown. Serve with a scoop of ice cream on top if desired. Enjoy! serves 12
When preparing the noodles on the stove in a sauce pan, you will drain and rinse them and then pour on the sauce.
Whisk sauce ingredients together in a measuring cup and set aside.
Place noodles into your Pressure Cooker cooking pot and add 3.5 cups of fresh water Dump in sauce.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 0 minutes. When Beep sounds, allow a 2 minute Natural Pressure Release and then carefully and slowly release the rest of the pressure.
Remove cooking pot from Pressure Cooker and dump into a big serving bowl. Toss with scallions and drizzle with Toasted Sesame Oil. Serve.
If using Rose Brand Gourmet Chinese Egg Noodles, set your Pressure Cooker to “0” minutes. If using another type of thin noodle, set Pressure Cooker to 2 minutes less than half the time of the lower number on the package directions.
For Drop Biscuits: 2 c. whole wheat pastry flour
¼ tsp. salt
4 tsp. baking powder
1 TB. sugar
½ c. cold butter, cut into 8 pieces
1 c. milk
For Strawberry Shortcakes:
4-6 warm biscuits
1 lb. strawberries (about 2-3 cups sliced)
½ tsp. sugar
1 c. whipping cream
1 TB. honey or sugar (or to taste)
To Make Biscuits:
Heat oven to 425 degrees and line a baking sheet with a baking liner or parchment.
Add flour, salt, baking powder, and sugar to the bowl of a food processor* and pulse to mix. Toss in the butter pieces and process until the mixture resembles coarse meal.
Add milk all at once and pulse until the dough comes together (don’t process too much). Th edough should be a “wet’ dough.
Using a ¼ c. scoop,** drop onto prepared pan 2-3 inches apart.
Bake 15 minutes, turning halfway through if needed for even cooking. Let cool on a wire rack until serving.
For Strawberry Shortcakes:
Slice strawberries, sprinkle with ½ tsp. of sugar and toss gently. Let sit at room temperature until serving.
Whip cream with honey (or sugar) until stiff peaks form. This can be done and hour or two in advance and kept in the fridge until serving (if you use honey, it helps keep the cream from separating after whipping, so it stores better).
To serve, split each biscuit needed and place the bottoms on small plates or bowls. Top with about ½ cup of sliced strawberries, replace tops and add a spoonful of whipped cream.
Note: this will make 10¼-cup size biscuits – the extras freeze beautifully and can be thawed and crisped again in a toaster oven.
*To make by hand: add ingredients to a medium bowl and cut in butter with a pastry cutter. Use a wooden spoon to mix in the milk.
**Use a smaller scoop or two spoons if you’d like a smaller size for your shortcakes.
Preheat oven to 375°F. Pour melted butter into a 9×13-inch baking dish.
Place peaches into pot of boiling water for 30 seconds. Turn off heat and, with a slotted spoon, transfer peaches to a bowl of ice water. Once cool enough to handle, remove skins with a paring knife. Slice peaches and set aside.
Combine granulated sugar, flour, baking powder, and salt, stirring until well blended.
Slowly stir in 1 cup milk until mixture comes together into a batter. Pour batter over butter in baking dish.
In a saucepan, combine peaches, cinnamon, brown sugar, vanilla, and lemon juice. Bring to a boil, stirring frequently. Turn off heat and pour peaches over top of batter.
Bake for 40 minutes or until top crust has become a golden brown color.
Preheat oven to 325°F and line a 9×13 inch baking pan with aluminum foil. Coat foil with non-stick spray.
Combine the sweetened condensed milk and unwrapped caramels in a medium sauce pot and place over medium-low heat. Stir frequently until the caramels melt and the mixture is smooth and a medium-dark amber color. Set aside.
In a medium bowl, combine flour, baking soda, and salt and mix together.
In a large bowl or mixer, beat together butter and sugars until combined. Then add eggs one by one, mixing after each addition.
Add in vanilla extract, then gradually mix in dry ingredients until just combined.
Fold in chocolate chips, then press half of the cookie dough into foil-lined baking dish.
Pour the caramel mixture over the cookie dough, and spoon the remaining cookie dough over the top taking care that the spoonfuls are evenly distributed across the whole dish.
Bake for 25-30 minutes, or until golden brown and the edges have begun to pull away from the sides of the pan.
Remove from oven and let cool completely. Lift bars out of pan by the edges of the foil and cut into bars. Serve and enjoy!