Peach Dessert Recipes is from other source and this blog just to republish with same information about Peach Dessert Recipes , if you are the owner from this article feel free to cantact me

Here are three old-fashioned recipes for peach cobbler, peach dumplings, and peach cake with sweetened cream.

Peach Cobbler

1 quart peaches

1 1/2 cups water

1 cup sugar

1 1/3 cups flour

1/4 teaspoon salt

1 teaspoon baking powder

2 tablespoons sugar (additional)

1 egg

1/2 cup milk

Peel the peaches, remove the pits, and cut the fruit into thick slices. Cook with the water and cup of sugar. This can be done in a baking dish in the oven, or a saucepan on the stove.

Meanwhile, sift the flour, salt, and baking powder. Add the 2 tablespoons of sugar, and mix to a light batter with the beaten egg and milk. Pour this over the cooked fruit.

Bake at 350 degrees for 30 minutes.

Peach Dumplings

2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups sugar

2 tablespoons shortening

7/8 cup cream

Peaches

2 1/2 cups cold water

Mix and sift flour, baking powder, and salt.

Rub in shortening with tips of fingers, add cream gradually, cutting it in with a knife. Turn on a floured board, knead slightly, pat and roll out to 1/2 inch thickness.

Shape with a large biscuit cutter. Pare juicy, ripe peaches, cut in halves lengthwise, remove stones. Cut in quarters and place 3 quarters of a peach on each circle of dough, enclose them, pressing the edges together. Place in a buttered cake pan 1 1/2 inches apart. Sift sugar around dumplings and pour cold water over sugar.

Bake at 350 degrees for 20 minutes, or until golden brown. Baste 3 times.

Peach Cake with Sweetened Cream

2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons shortening

3/4 cup milk

5 peaches

Raisins,if desired

Sugar

Mix and sift the first 3 ingredients.

Rub in shortening with tips of fingers. Add milk, mixing it in with a knife. This dough must be soft enough to spread in a shallow, well-buttered pan to the depth of one inch. (Add more milk if necessary.)

Pare ripe, juicy peaches. Cut in halves lengthwise. Remove stones and press halves into dough (cut side up) in parallel rows, leaving a little space between rows.

Brush peaches over with melted butter, sprinkle with raisins and sugar. Serve hot, either plain, with milk, cream, or even whipped cream.

Jessica Gerald is the publisher of Old Fashioned Homemaking. You are also invited to join the Homemaking Group for access to a growing library of free mini-ebooks and special reports.

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Have A Sugar Free Slice Of Heavenly Peach Keen Cake is from other source and this blog just to republish with same information about Have A Sugar Free Slice Of Heavenly Peach Keen Cake , if you are the owner from this article feel free to cantact me

Diet dessert recipes can help you succeed with your weight loss goals. Traditional desserts and store-bought goodies are frequently so high in fat, calories and sugar that they have no place on a healthy eating plan. Instead of just saying goodbye to sweet treats forever, give some diet dessert recipes a try. You can have your cake and eat it, too - every delicious bite.

Here's a diet dessert recipe that's sure to please the sweetest tooth. Peachy Keen Cake is sweet and moist, and has a fraction of the fat, calories and sugar found in most cakes. The peaches lend a warm flavor, and artificial sweetener works with a small amount of sugar naturally occurring in the peaches to make a diet dessert which will have you wanting seconds. At roughly 120 calories a slice, you can indulge your senses without adding to your waistline.

Diet Dessert Recipes: Peachy Keen Cake

* 6 large peaches, fresh
* 2/3 cup sucralose (brand name Splenda)
* 2 tablespoons butter
* 1 cup flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 1 tablespoon oil
* 1 egg OR 1 ripe banana, mashed with 1/2 teaspoon baking soda
* 1 teaspoon vanilla extract
* 1 teaspoon almond extract
* 1/2 cup lowfat buttermilk OR 1/2 cup milk, any lower calorie variety (including soymilk and almond milk), mixed with 1 teaspoon white vinegar

Directions:

Preheat the oven to 375 degrees.

Bring a large saucepan of water to a boil. Make cross-cuts on the stem end of each peach with a sharp knife and place the peaches in the boiling water. Boil for about 1 minute, or until the skins start to become soft. Drain boiling water and transfer peaches to a bowl of cold water to cool. Peel, halve and pit the peaches and set aside.

In a medium skillet, combine 1/3 cup of sucralose and one tablespoon of butter. Cook together over medium-low heat for three to five minutes, or until the sugar begins to melt.
Coat an 8x8 square baking dish with non-stick cooking spray. Arrange the peaches inside, cut side up. Pour the melted sugar over the peaches and set all aside.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside.
In a large bowl, beat the remaining 1/3 cup sucralose, 1 tablespoon butter and oil with an electric mixer until combined. Add the egg or egg replacer, beating until smooth, then beat in the vanilla and almond extract. With the mixer at low speed, add the buttermilk or buttermilk replacement and the flour mixture, beating until just combined. Do not overbeat.

Spoon the batter evenly over the peaches in the pan. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Transfer the pan to a wire rack to cool for a few minutes. Loosen the edges of the cake with a knife, and invert the cake onto a serving plate. If any of the peaches stick to the pan, remove them with a knife and replace them on the cake.

If you enjoyed this healthy living article, check out my post on sugar free cookie recipes for diabetics and try some of my awesome recipes for sugar free cookies.

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