Best The Ladys Peach Shortcake Paula Deen Recipes
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
FRESH PEACH SHORTCAKE
I make this dessert quite a lot in the summertime when fresh peaches are plentiful, but don't wait till the summer season to try this one, if you are lucky to have fresh peaches around in your grocery store, this is a must-try.
Provided by Kittencalrecipezazz
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees.
- Position oven rack in lower one-third of the oven.
- Butter and flour an 8-inch square baking pan.
- In a bowl, combine flour, baking powder, 1/4 tsp ginger, 1/8 tsp nutmeg and salt; set aside.
- In a large bowl, WHISK together eggs, half and half cream, 6 Tbsp butter, lemon zest and vanilla until combined (butter will stay lumpy).
- Stir in 1 cup sugar until combined.
- Stir in the flour mixture, just until combined.
- Pour the batter into prepared baking pan.
- Bake for 35 minutes, or until cake is light golden, and tests done.
- Cool in the pan on a rack for 5 minutes.
- Remove from pan; cool completely on a rack.
- In a large non-stick skillet, melt the remaining butter over medium heat.
- Add the peaches, cardamon, remaining sugar, ginger and nutmeg; cook, stirring often until slightly softened (about 5-7 minutes).
- Transfer to a bowl; refrigerate until cooled (about 15-20 minutes).
- In a bowl, beat the whipping cream with the 2 tbsp icing sugar until stiff peaks form.
- To assemble the cake: cut cake into 9 squares.
- Cut each square in half horizontally.
- Top each cake bottom with about 1-1/2 Tbsp whipped cream, and 4 peach wedges.
- Pour some pan juices over.
- Place the cake top over, and garnish each with about 1-1/2 Tbsp whipped cream.
Nutrition Facts : Calories 410.9, Fat 22.3, SaturatedFat 13.3, Cholesterol 135.4, Sodium 185.8, Carbohydrate 48.6, Fiber 1.2, Sugar 30.7, Protein 5.6
THE LADY AND SONS EASY PEACH COBBLER ( PAULA DEEN )
It was an instant hit on the first day Paula Deen offered this dessert at The Lady & Sons, and remains so today. This delicious cobbler can be found on their dessert trays at both lunch and dinnertime. It's so easy to make you won't believe it! COOKS NOTES: If they are available by all means use fresh peaches. In a saucepan, mix two cups fresh peach slices with one cup sugar and one cup water. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, stirring occasionally. An almost equally good product is frozen peach slices. Simply follow the instructions for the fresh peach slices. NOTE: This is an adopted (late in 2006) recipe and there was already some discussion about the amount of butter necessary in reviews made previous to my inheriting this recipe: Now that I have made it myself, I can say that for me at least, 60 grams (1/4 cup) of butter was fine, (by all means use a little less if you prefer) and my dumplings didn't turn out doughy at all... what I DID mess up was using a larger can of peaches (non-metric sizes of canned fruit don't translate perfectly into metric ones), so I thought that the extra wouldn't matter much, mine was swimming rather a lot in the juice at the bottom and next time I will use all the peaches but only half or 3/4 of the juice from my metric sized can.. Taste was excellent and guests devoured it. I'm delighted to have inherited this recipe, so to both Paula Deen and the previous Zaar owner: Thanks for an excellent recipe !!!
Provided by kiwidutch
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Place butter in oven in a 2-quart baking dish to melt.
- Stir sugar and flour together and mix well. Slowly add milk and continue to stir to prevent the batter from lumping.
- Being careful not to burn yourself, remove hot baking dish containing melted butter from oven; pour batter directly over butter in baking dish (DO NOT STIR).
- Spoon fruit on top of batter, then gently pour syrup on top (DO NOT STIR). Sprinkle with cinnamon, if using. The most important part of this dish is not stirring the mixture.
- Bake for 30 to 45 minutes or until golden brown. Your batter will rise above your fruit, producing the most wonderful of crusts. Serve warm with vanilla ice cream or fresh whipped cream.
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