Peaches and Cream Layer Dessert

Peaches & Cream Layered Dessert  

adapted from Melskitchencafe.com

Yield: one 9x13

Crust:

3 c graham cracker crumbs

2 TB sugar

¾ c butter, melted (1.5 sticks)

Cream:

1 ½ c powdered sugar

8 oz cream cheese (1 standard bar) - room temp

½ tsp vanilla extract

2 c heavy whipping cream

6-7 medium fresh peaches, peeled, pitted and sliced thinly 

     *you can try with canned or frozen, but drain/defrost and drain before using

In a medium bowl, stir together the graham cracker crumbs and sugar for crust. Stir in the melted butter until the crumbs are evenly moistened. Remove 1/3 cup of the crumbs and set aside.  Press the remaining crumb mixture on the bottom of a 9X13-inch pan. Refrigerate the crust while preparing the rest of the dessert.

In an electric stand mixer, mix the powdered sugar and cream cheese together until light and smooth, 1-2 minutes. Mix in the vanilla.

Pour in the cold heavy cream and mix on low (to avoid spatters) until the mixture starts to come together. Increase the speed to medium-high and mix until the mixture is thick and fluffy.

Spread a layer of the cream filling over the chilled crust (about ⅓ of the cream- you want enough cream to seal the graham crust from the peaches) Layer half the sliced peaches over the top of the cream. Layer more cream (can be a thin layer if you’re running out) followed by the rest of the sliced peaches. Then layer the remaining cream, trying to seal the layer of peaches underneath.

Cover with plastic wrap and chill for 1 hour or up to 12 hours before serving (though in a pinch, it’s still delicious to eat right away! The crust doesn’t stay together quite as well, but it’s still delicious.

Peach Crumble Bars

 

Peach Crumble Bars

Adapted by Kristen W

Yields: one 9x13 pan

Crust:

1 c sugar

3 c flour

1 tsp baking powder

½ tsp salt

1/2 tsp ground cinnamon

1 c butter (2 cubes)

1 large egg lightly beaten

Peach layer:

½ c sugar 

1 TB cornstarch

¼ tsp ground cinnamon

6-7 medium/large peaches, peeled and diced 

1 tsp lemon juice

Icing: (optional)

1 c powdered sugar (115g)

¼ tsp almond extract

1 TB milk (more or less)

For the crust:

In a medium bowl mix together dry crust ingredients. Using a pastry cutter (or mixing paddle in mixer) blend in the butter until the mixture resembles coarse sand. Add the lightly beaten egg and mix until the dough starts to hold together, but is still crumbly. Gently press about half the dough into the prepared pan.  

For the peach mixture:

In a large mixing bowl whisk together the sugar, cornstarch and cinnamon. Add the diced peaches and toss to combine. Drizzle the lemon juice over the peaches and toss to coat.  Pour the peach mixture over the crust and spread evenly.

Using your hands, press together handfuls of the remaining crumb topping to create clumps. Scatter the clumps and remaining crumbled topping over the fruit layer leaving some peaches showing through.

If using a glass pan, bake at 350°F degrees for 50-55 minutes or until lightly browned.  If using a metal pan, bake at 375°F degrees for 40-45 minutes. Cool completely then chill for a bit before cutting and icing.

To prepare the icing:

Whisk together the powdered sugar, almond extract and milk. Drizzle on the bars just before serving. 

Apple Butter

 Apple Butter

Jen W

yields about 10-12 half pint jars

Enough sliced apples to fill a 6 quart crock pot to the lid (10 lbs or so)

     *using different kinds of apples will produce a richer taste, any combination

2 c. white sugar     

1 c. brown sugar

1-2 TB apple pie spice, depending on how spiced you like it (we do 2 TB)

Peel, core and slice apples. Place apples in the crock pot. Combine the sugars and apple pie spice in a separate bowl and mix together. Then sprinkle over apples and stir to mix well into the apples. Cover and cook on high for 1 hour. Turn to low and cook for 11-12 hours (overnight!) Once cooked, use an immersion blender to puree the apples. Sterilize half pint glass jars by setting them in boiling water for a few mins (and new canning lids by setting them in a separate pan of boiling water for 5 mins or so.) Remove a jar from the water, fill it with apple butter, wipe the rim clean, then place a hot lid on, put on a jar ring, then place the sealed jar upside down on a towel on the counter. Do for all remaining jars. Jars will seal themselves from the heat.

*Store on the shelf for a few weeks, you can freeze, or keep in the fridge.

*Use like jam, or over cream cheese on toast or any griddle/baked breakfast food, over ice cream, etc.

Apple pie spice (or any fall spiced stuff)

Apple Pie Spice

Kristen W

Makes about 2 TB

4 tsp ground cinnamon

2 tsp ground nutmeg

1 tsp ground cardamom

1/2 tsp allspice

1/8 tsp ground cloves