Best Peach Squares Recipes

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PEACH & SAUSAGE BREAKFAST SQUARES



Peach & Sausage Breakfast Squares image

The ingredients may sound unusual, but this breakfast bake is delicious! Sausage, sweet peaches and pancake mix come together for a complete meal in one. -Judith Bowden, Sanford, North Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1 can (15-1/4 ounces) sliced peaches
1/4 cup sugar
1 tablespoon cornstarch
3/4 cup maple syrup
1 tablespoon butter
2 cups pancake mix
1 large egg, beaten
2 tablespoons canola oil
1 package (7 ounces) frozen fully cooked breakfast sausage links, thawed and halved lengthwise

Steps:

  • Drain peaches, reserving juice; set aside. In a small saucepan, combine sugar and cornstarch; stir in 1/2 cup reserved peach juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Stir in syrup and butter; set aside and keep warm. , Combine the remaining juice and enough water to measure 1 cup. In a small bowl, combine the pancake mix, egg, oil and juice mixture. Pour into a greased 13x9-in. baking dish. Arrange sausages and peaches over the top. , Bake, uncovered, at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm with peach syrup.

Nutrition Facts : Calories 511 calories, Fat 21g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 837mg sodium, Carbohydrate 74g carbohydrate (43g sugars, Fiber 2g fiber), Protein 9g protein.

PEACH MELBA SQUARES



Peach Melba squares image

This traybake can be mixed together in no time and is simple to slice and transport

Provided by Jane Hornby

Categories     Afternoon tea, Treat

Time 1h10m

Number Of Ingredients 10

250g pack unsalted butter
300g golden caster sugar
1 tsp vanilla extract
3 large eggs
200g self-raising flour
50g ground almonds
2 just-ripe peaches , stoned, halved, then each half cut into 3
100g raspberries
handful flaked almonds
1 tbsp icing sugar , to finish

Steps:

  • Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, almonds and ¼ tsp salt.
  • Tip the mix into the tin, then lay the peach slices evenly on top - that way each square of cake will have a bite of fruit. Scatter the raspberries and almonds over, then bake for 1 hr-1 hr 10 mins, covering with foil after 40 mins. Test with a skewer: the middle should have just a tiny hint of squidginess, which will firm up once the cake cools. Cool in the tin for 20 mins, then lift out onto a cooling rack. Once cold, dredge with icing sugar, then cut into squares.

Nutrition Facts : Calories 385 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.22 milligram of sodium

FROZEN PEACH SHORTCAKE SQUARES



Frozen Peach Shortcake Squares image

Pound cake cubes are blended into an ice cream mixture, frozen, and served with fresh peach slices and raspberries.

Provided by Cool Whip

Categories     Trusted Brands: Recipes and Tips

Time 3h10m

Yield 12

Number Of Ingredients 7

1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
1 pint vanilla ice cream, softened
1 pkg. (4 serving size) JELL-O Brand Peach Flavor Gelatin (unprepared)
4 cups pound cake cubes
¼ cup raspberry preserves
12 small peach slices
12 raspberries

Steps:

  • Stir whipped topping, ice cream and dry gelatin in large bowl until well blended. Stir in cake cubes. Spoon into 8-inch square pan.
  • Freeze 3 hours or until firm.
  • Drizzle with raspberry preserves. Cut into squares. Top each square with 1 peach slice and 1 raspberry. Store leftover dessert in freezer.

PEACH CUSTARD SQUARES



Peach Custard Squares image

I first made this when I was in the 10th grade in high school -- From a 1962 Pet Milk Praise the Cook magazine tear-out. A rich crust topped with fruit and custard -- Not too sweet -- serve warm or cold!

Provided by KerfuffleUponWincle

Categories     Dessert

Time 1h

Yield 9 serving(s)

Number Of Ingredients 9

1 1/2 cups flour
1/2 teaspoon salt
1/2 cup butter (softened)
29 ounces sliced peaches (one 29 ounce can sliced peaches, drained well, RESERVE 1/2 cup peach syrup for custard)
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup reserved peach syrup
1 egg (slightly beaten)
1 cup evaporated milk

Steps:

  • Preheat oven to 375 degrees, or 350 degrees for Pyrex.
  • In a 1 1/2 quart bowl, combine flour, salt, and butter with a pastry blender until mixture is like a coarse meal.
  • With the back of a spoon, press flour mixture onto the bottom and halfway up the sides of a buttered 8-inch square dish or pan.
  • Arrange well drained peach slices over crust, sprinkle with sugar mixed with cinnamon, and bake at 375 for 20 minutes.
  • Mix 1/2 cup peach syrup, 1 beaten egg, and 1 cup evaporated milk; pour over fruit in crust.
  • Bake for 30-35 minutes until custard is firm except in the center. Center will become firm upon standing.
  • Serve warm or cold ~ serves 9.

Nutrition Facts : Calories 290.9, Fat 13.3, SaturatedFat 8, Cholesterol 58.7, Sodium 239.7, Carbohydrate 38.7, Fiber 2, Sugar 18.9, Protein 5.7

FROZEN PEACH SHORTCAKE SQUARES



Frozen Peach Shortcake Squares image

A sprig of fresh mint on top of each serving will give it extra "wow" appeal.

Provided by Taste of Home

Time 10m

Yield 12 servings.

Number Of Ingredients 7

1 carton (8 ounces) Cool Whip® Whipped Topping, thawed
2 cups vanilla ice cream, softened
1 package (3 ounces) JELL-O® Peach Flavor Gelatin
4 cups cubed pound cake
1/4 cup red raspberry preserves
12 small peaches, sliced
12 fresh raspberries

Steps:

  • In a large bowl, combine whipped topping, ice cream and gelatin powder; beat until well blended. Spoon into an 8-in. square dish; freeze 3 hours or until firm., To serve, drizzle with preserves. Cut into squares and top each square with 1 peach slice and 1 raspberry. Store leftovers in freezer.

Nutrition Facts :

PEACH SQUARES



Peach Squares image

From America's Test Kitchen. I have yet to try one of ATK's recipes that wasn't delicious and turned out great. Their instructions are great for beginner or seasoned cooks. Frozen peaches work much better than fresh

Provided by SweetSueAl

Categories     Dessert

Time 1h15m

Yield 24 serving(s)

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1 3/4 cups sliced almonds
1/3 cup granulated sugar
1/3 cup light brown sugar (packed plus 1 tablespoon)
table salt
12 tablespoons unsalted butter, cold, cut into 1/2-inch pieces
1 1/2 lbs frozen peaches, partially thawed
1/2 cup peach preserves
1/2 teaspoon lemon zest, grated
1 teaspoon fresh lemon juice

Steps:

  • Adjust oven rack to middle position and heat oven to 375 degrees.
  • Line 13x9-inch baking pan with aluminum foil, allowing excess to overhang pan edges. Spray pan with cooking spray.
  • Process flour, 11/4 cups almonds, granulated sugar, 1/3 cup brown sugar, and 1/2 teaspoon salt in food processor until combined, about 5 seconds.
  • Add butter and pulse mixture until it resembles coarse meal (some pea-sized pieces of butter will remain), about twenty 1-second pulses.
  • Transfer 1/2 cup flour mixture to small bowl and set aside.
  • Press remaining flour mixture firmly and evenly into bottom of prepared baking pan. Bake until golden brown, about 15 minutes.
  • Meanwhile, toss remaining 1 tablespoon brown sugar with reserved flour mixture. Set aside.
  • While crust is baking, remove blade from food processor and wipe out workbowl. Pulse peaches and preserves in food processor until mixture has 1/4-inch chunks, about five 1-second pulses (if larger chunks remain, scrape down sides and pulse 2 more times).
  • Cook peach mixture in large nonstick skillet over high heat until thickened and jam-like, about 10 minutes.
  • Off heat, add pinch salt, lemon zest, and lemon juice. Pour mixture over hot crust.
  • Using fingers, pinch reserved flour mixture to create dime-sized clumps and sprinkle over peaches.
  • Sprinkle remaining 1/2 cup almonds over top and bake until almonds are golden brown, about 20 minutes.
  • Cool to room temperature, at least 2 hours. Using foil overhang, lift from pan and cut into 24 squares. Squares are best served on day they are baked because the crust can become soggy with time.
  • To Reheat.
  • To revive, simply place leftover squares side by side (with no spaces in between the squares) on a baking sheet and heat in a 350°F oven until the bottoms are crisp, 10 to 12 minutes. Allow to cool back to room temperature before eating.

Nutrition Facts : Calories 185.7, Fat 9.3, SaturatedFat 3.9, Cholesterol 15.3, Sodium 6, Carbohydrate 24.5, Fiber 1.6, Sugar 15.6, Protein 2.5

PEACH SQUARES



Peach Squares image

Make and share this Peach Squares recipe from Food.com.

Provided by 4-H Mom

Categories     Dessert

Time 1h

Yield 25 bars, 12 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1/2 cup powdered sugar
1/8 teaspoon salt
1 cup soft butter
4 eggs (slightly beaten)
2 ripe peaches (canned peaches can be used)
2 cups sugar
1/2 cup cornstarch
powdered sugar

Steps:

  • Combine flour, sugar and salt in bowl.
  • Add butter till well blended.
  • Press dough evenlty into a 15 x 10 x 1 inch jellyroll pan.
  • Bake at 350 degrees for 15 to 20 minutes.
  • Combine next 4 ingredients, mix well. Pour peach mixture over hot crust, bake at 350 degrees for 25 minutes. When cool, cut into 3 x 2 inch bars. Dust with powder sugar.

PEACH MELBA SQUARES



Peach Melba Squares image

Make and share this Peach Melba Squares recipe from Food.com.

Provided by pines506

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 16

1/3 cup flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
3 tablespoons unsalted butter
1/3 cup chopped almonds
3 peaches
2 cups fresh raspberries
1 teaspoon vanilla extract
1/3 cup sugar
2 tablespoons flour
3/4 cup flour
2 tablespoons sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup buttermilk
2 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 375°F and butter an 8-inch square baking pan.
  • Prepare topping:.
  • Blend flour, brown sugar and cinnamon with fork or whisk.
  • Add butter in small pieces and blend with fork or fingers until mixture is crumbly. Stir in almonds and set aside.
  • Make Filling:.
  • Peel and cut peaches into bite-sized pieces.
  • Put in bowl and toss with raspberries and vanilla extract.
  • Sprinkle sugar and flour over mixture and toss gently until everything is well blended. Pour and spread evenly in prepared pan.
  • Make Batter:.
  • Blend flour, sugar, baking soda and salt with whisk. Add buttermilk and melted butter and gently stir with large wooden spoon or spatula until flour mixture just disappears.
  • Pour and spread over fruit.
  • Sprinkle topping over batter.
  • Bake at 25-30 minutes or until filling is bubbly and top is light golden brown.
  • Serve warm with vanilla ice cream.

Nutrition Facts : Calories 260.1, Fat 10.8, SaturatedFat 4.9, Cholesterol 19.5, Sodium 184.6, Carbohydrate 38.1, Fiber 3.8, Sugar 20.1, Protein 4.3

CREAMY LAYERED PEACH SQUARES



Creamy Layered Peach Squares image

Dazzle friends with our Creamy Layered Peach Squares. We believe these peach squares with cream cheese and raspberry mousse is how you whip it good.

Provided by My Food and Family

Categories     Recipes

Time 4h30m

Yield 20 servings

Number Of Ingredients 9

2 cups graham cracker crumbs
1/2 cup sugar, divided
1/2 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
3 large fresh peaches (about 1-1/4 lb.), peeled, sliced
1-1/2 cups boiling water
1 pkg. (6 oz.) JELL-O Raspberry Flavor Gelatin
2 cups ice cubes

Steps:

  • Mix graham crumbs, 1/4 cup sugar and butter in 13x9-inch pan; press onto bottom of pan.
  • Beat cream cheese and remaining sugar in medium bowl until blended. Whisk in 1-1/2 cups COOL WHIP; spread over crust. Top with peaches. Refrigerate until ready to use.
  • Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until melted. Refrigerate 5 min. or until thickened. Whisk in remaining COOL WHIP; spread over peaches. Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.6875 g, Sugar 0 g, Protein 3 g

FROZEN PEACH SHORTCAKE SQUARES



Frozen Peach Shortcake Squares image

No need to decide whether you'll be serving ice cream, cake or fresh fruit for dessert. These Frozen Peach Shortcake Squares feature all three.

Provided by My Food and Family

Categories     Home

Time 3h10m

Yield 12 servings

Number Of Ingredients 7

2 cups vanilla ice cream, softened
1 pkg. (3 oz.) JELL-O Peach Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
4 cups pound cake cubes (1 inch)
1/4 cup raspberry preserves, warmed
2 small fresh peaches, sliced
1/2 cup fresh raspberries

Steps:

  • Mix ice cream and dry gelatin mix in large bowl until blended. Stir in COOL WHIP, then cake cubes. Spoon into 8-inch square pan; drizzle with preserves.
  • Freeze 3 hours or until firm.
  • Serve topped with fruit.

Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

FROZEN PEACH SHORTCAKE SQUARES



Frozen Peach Shortcake Squares image

How to make Frozen Peach Shortcake Squares

Provided by @MakeItYours

Number Of Ingredients 7

1tub (8 oz.) COOL WHIP Whipped Topping, thawed
1pt. (2 cups) vanilla ice cream, softened
1pkg. (3 oz.) JELL-O Peach Flavor Gelatin
4cups prepared pound cake cubes
1/4cup raspberry preserves
12small fresh peach slices
12 fresh raspberries

Steps:

  • MIX COOL WHIP, ice cream and dry gelatin mix in large bowl until well blended. Stir in cake; spoon into 8-inch square pan.
  • FREEZE 3 hours or until firm.
  • DRIZZLE with raspberry preserves. Serve topped with fruit.

PEACH SQUARES



PEACH SQUARES image

Categories     Dessert

Number Of Ingredients 9

1 1/2 cups (7.5 oz) all-purpose flour
1 1/4 cups quick-cooking oats
1/3 cup (2.3 oz) sugar
1/3 cup packed light brown sugar
1/4 teaspoon baking soda
1/4 teaspoon table salt
1/2 cup finely chopped almonds
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened but still cool
1 cup peach preserves

Steps:

  • Preheat oven to 350 F with a rack in the lower third. Line a 9-inch square baking pan with aluminum foil, leaving an overhang on opposite sides. Use a second piece of aluminum foil to line the pan, perpendicular to the first, and again, leave an overhang on opposite sides. These "handles" will make it easy to remove the bars from the pan after they bake. Spray the foil thoroughly with nonstick cooking spray. In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, oats, sugars, baking soda, salt, and nuts at low speed until combined, about 30 seconds. With the mixer still on low speed add the pieces of butter to the bowl and continue to beat until the mixture is well-blended and resembles wet sand, about 2 minutes. Transfer 2/3 of this mixture to the prepared baking pan. Use your fingers to press the mixture to form an even layer in the bottom of the pan. Bake this bottom crust until it starts to brown, about 20 minutes. Using a rubber spatula, immediately spread the preserves evenly over the hot crust. Sprinkle the remainder of the oat/nut mixture evenly over preserves. Put the pan back in the oven and bake until the preserves bubble around the edges and the top is golden brown, about 30 minutes. Transfer the pan to a wire rack to cool completely (at least 1 1/2 hours). Once cool, use the foil "handles" to remove the bars from the pan. Cut into about 1 1/2-inch squares.

CREAMY PEACH SQUARES



Creamy Peach Squares image

A refreshing dessert for the hot weather. A fabulous fruity dessert with graham cracker crust, creamy peaches and raspberry mousse.

Provided by Anita Hoffman @scent4U

Categories     Fruit Desserts

Number Of Ingredients 9

2 cup(s) graham cracker crumbs
1/2 cup(s) sugar, divided
1/2 cup(s) butter, melted
1-1/2 package(s) (8 ounce each) cream cheese, softened
1 tub (8 ounce) cool whip, thawed, divided
3 large, fresh peaches (about 1 1/4 pound) peeled, sliced
1 1/2 cup(s) boiling water
1 package(s) (6 ounce) raspberry jello
2 cup(s) cold orange juice

Steps:

  • Mix crumbs, 1/4 cup sugar and butter. Press down onto bottom of 13 X 9 inch pan.
  • Beat cream cheese and remaining sugar in medium bowl until well blended. Whisk in 1 1/2 cups Cool Whip; spread over crust. Top with peaches. Refrigerate until ready to use.
  • Add boiling water to Jello; stir 2 minutes till completely dissolved. Stir in cold orange juice. Refrigerate until thickened. Whisk in remaining Cool Whip; spread over peach layer.
  • Refrigerate 4 hours or until firm. Garnish with fresh raspberries and fresh peach slices.
  • To soften cream cheese: Place unwrapped pkg. cream cheese in bowl and microwave on high 20 seconds.

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