Easy peach cobbler ???? #easyrecipe #recipe #dessert #peach #pie
Ina Garten's 5-Star Fresh Peach Cake | Barefoot Contessa | Food Network
Ina uses local ingredients to make her rustic-style Peach Cake!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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Fresh Peach Cake
Recipe courtesy of Ina Garten
Total: 1 hr 5 min
Prep: 15 min
Cook: 50 min
Yield: 8 servings
Level: Easy
Ingredients
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
1/2 cup chopped pecans
Directions
Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
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Ina Garten's 5-Star Fresh Peach Cake | Barefoot Contessa | Food Network
A MUST TRY ASAP CHEESE CAKE | BAHAMIAN COOKING
#melda242 #CHEESECAKE #bahamiancooking
Ingredients
The Crust
1 box Duncan Hines Yellow cake mix
3/4 stick butter (room temperature)
1 egg
1/2 cup milk
1 tbsp. vanilla
Cream Cheese Filling
2 8 zo Cream Cheese (room temperature)
1/2 cup Sour Cream
2 eggs (room temperature
1 tbsp. vanilla
1/2 tsp. lemon zest
1 tbsp. lemon juice
1/3 cup sugar
Bake in a greased pan at 350 degrees for 20 to 25 minutes. Allow cooling before adding topping of your choice. Refrigerate for 1 hour before serving. ENJOY!!!!! ????Please help us reach 1K on our second channel today. God bless you!
How to Make Peach Melba | Hilah's French Brunch
How to Make peach melba. Peach Melba is a simple dessert of vanilla poached peaches, raspberry syrup and vanilla ice cream. It's elegant and perfect for summer! Peach Melba recipe at
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Hilah Cooking is a short-form, educational web cooking show focused on making cooking FUN! I show you simple, low-cost recipes with a Texas flair. Everything from how to make tortillas, to churros, to how to poach an egg. Basic cooking techniques and delicious home cooking recipes. New videos every Thursday!
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How To Make Peach Melba
FULL RECIPE BELOW
Break out your food processor and follow along as we show you how to make Escoffier’s legendary dessert, Peach Melba. Initially made for the famous Australian opera singer, this dish more than lives up to its name.
PEACH MELBA RECIPE:
Peach Melba:
1 ½ cups water
1 ¾ cups sugar
2 tbsp lemon juice
½ tsp vanilla extract
4 peaches
1 pint vanilla ice cream
Raspberry Sauce:
1 ½ cups fresh raspberries
2 tbsp confectioner’s sugar
½ tbsp lemon juice
Combine water, sugar, lemon juice and vanilla extract into a large saucepan and heat on low until sugar has dissolved. Increase heat to medium and bring to a boil. Let cook at boiling for about 3 minutes and then turn back down to a simmer.
Cut peaches in half. Place in the syrup and let poach for about 2 to 3 minutes per side. Test doneness with a knife. When finished poaching, remove to a plate.
After the peaches have cooled, peel off the skin and remove the stones. Set aside.
For the raspberry sauce—combine all ingredients in a food processor or blender and puree until very smooth. Strain through a colander and into a container.
Assemble the dish by putting 2 peach halves in a bowl along with a scoop of the ice cream. Spoon the raspberry sauce generously on top and serve immediately.
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Talent: Lauren Nolan of Lake Shore Lady
Shot and edited by: Matt Rice
Royalty Free Music courtesy of Audio Jungle titled: “Spanish Nights” by Funkyleads
Peach Melba cheesecake
Peach Melba cheesecake
Prep:30 mins
Plus overnight chilling no cook
Moderately easy
Cuts into 10 slices
Ingredients
100g butter, melted, plus a little extra for the tin
200g crunchy biscuits (we used Fox's butter biscuits)
600g soft cheese
100g icing sugar, plus extra to taste
2 tsp vanilla extract
300ml pot double cream
450g raspberries
3 really ripe peaches, peeled if you like, or 6 canned peach halves (juice saved), diced into raspberry-sized chunks
Method
Line the base and sides of a 20cm loose-bottomed or springform tin with baking parchment – use smudges of butter to help the paper stay in place around the sides. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin, then mix thoroughly with the melted butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.
Put the soft cheese, icing sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until mixture is combined. Scatter over 100g of the raspberries and half of the peach chunks. Using a spatula, fold in with just a few folds – as you assemble the cheesecake they’ll ripple through more.
Spoon the cream mixture onto the biscuit base, working from the edges inwards. Smooth the top of the cheesecake down with the back of a dessertspoon or spatula. Leave to set in the fridge overnight.
In a food processor, blitz 250g of the remaining raspberries, sieve, stir back in 1 tsp of the seeds, if you like, and sweeten to taste with icing sugar. Add enough water or canned peach juice to make it saucy and chill until serving.
Bring the cheesecake to room temperature about 30 mins before serving. If using a loose-bottomed tin, unmould by placing on top of a can, then gradually pull down the sides of the tin. Slip the cheesecake onto a serving plate, removing the lining paper and base. Scatter the remaining raspberries and peach chunks over the cheesecake, dribble over some of the sauce and serve the rest alongside.
Peach Melba cheesecake