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How To make Georgia Peach Shortcake
8 Lg. ripe peaches
3 c Sifted flour
4 ts Baking powder
1 ts Salt
1 ts Cinnamon
1/2 c (packed) brown sugar
3/4 c Margarine
1/2 c Pecan peices
1 Egg
3/4 c Milk
Sugar 1 c Heavy cream, whipped
1/4 ts Almond flavoring
Peel and slice peaches. sif flur, baking powder, salt and cinnamon inot large bowl; stir in brown sugar. Cut in margarine with pastry blender until crumbly; stir in pecans. Beat eggs slightly with milk; add all at one o heflour mixture. Stir with fork until blended. spred dough on 2 greased 9" an t wthn /2" of edge. Bake at 450 degrees fro 20-25 mintes r ntil golden. Sweeten peaches to taste with sugar. Flavor whipped cram with almond flavoring. Plave 1 shortake layer on serving plattr. Tp it peaches and whipped cream. Add remaining shortcake layer. Spoon remaing peaches and whipped cream over top layer. Serve immediately. From: American Cookery: Favorite Recipes of Home Economics Teachers (1971). Submitted by: Hanie Humphries, Conroe H.S., Conroe, TX Posted with love by: Bud Enjoy!
How To make Georgia Peach Shortcake's Videos
【コーヒーと共に】桃のショートケーキの作り方 〜 Peach Shortcake Recipe〜 | Cooking ASMR|料理レシピはParty Kitchen ????
----- お知らせ -----
2021年1月3日で、吾郷オリジナルブレンドコーヒーは
販売終了となりました!
購入いただいた皆様ありがとうございました。
オリジナルコーヒーを作るに至った経緯や
私の思いなど、まとめてます。
▶
たくさん悩んで試行錯誤した結果、コーヒーの向こう側にたどり着きました。
協力:Cottea
-------------------------
level 「★★★★☆」
<オリジナルコーヒーを作りました!>
チョコレートに合うコーヒー( #チョコーヒー )
チーズケーキに合うコーヒー( #チーズコーヒー )
ケーキに合うコーヒー( #ケーキコーヒー )
これらのスイーツと一緒にこのコーヒーを飲むと、より美味しい!になるように、
Cotteaさんの焙煎所に行って色々な豆の組み合わせを試して、完成したコーヒーたちです。
スイーツとコーヒーで、皆さんのおうちじかんがより楽しいものになりますように☕️❣️
飲んだよ〜食べたよ〜は、ぜひSNSやコメント欄で教えてね????☕️ by吾郷ちゃん
ケーキの中に塗った「奇跡のジャム」
#お菓子のじかん
#家で一緒にやってみよう
00:00 オープニング
00:53 桃のコンポート
05:50 スポンジ
11:30 サンド
17:12 ナッペ
18:30 デコレーション
20:10 Coffeeタイム
22:22 ケーキカット
23:36 いただきます。
◆量 18cm(6号)の丸型1台分
◆時間 01:00
▽道具
片手鍋
包丁
まな板
オーブン
ボウル
ハンドミキサー
ふるい
スパチュラ
ケーキクーラー
ホイッパー
I字パレット
回転台
▽桃のコンポートの食材
水 400g
グラニュー糖 200g
レモン汁 30g
白桃 2個
▽スポンジの食材
全卵 2個
グラニュー糖 60g
薄力粉 60g
無塩バター 15g
牛乳 15g
▽デコレーションの食材
生クリーム 300ml
グラニュー糖 30g
桃のリキュール 小さじ1
ベリー系のジャム 適量
粉ゼラチン 5g
▽桃のコンポートの手順
1. 水、グラニュー糖、レモン汁を鍋に入れる。
2. 桃の皮をむいて、皮をお茶パックに詰め(そのままでも良い)桃はお好みの大きさに切って、どちらも①の鍋に入れる。
3. ②を中火で加熱し、グツグツしてきたら弱火にして10分煮込む。アクを取ったら、煮沸消毒した瓶に入れて、常温で1日おく。
▽スポンジ生地の手順
1. まずは準備から。湯煎を用意する、ケーキ型に紙を敷く、薄力粉はふるっておく、オーブンを予熱する。
2. ボウルに牛乳とバターをいれて、湯煎にあてる。
3. 冷蔵庫から出したばかりの全卵をボウルにいれ、ハンドミキサーの中速でほぐしたら、グラニュー糖を加えて更に混ぜる。
4. 3分くらい混ぜたら、低速に切り替えて白っぽくリボン状になるまで更に混ぜ続ける。
5. ④にふるった薄力粉を加えて、スパチュラで下から上へすくい上げるように混ぜる。
6. ②の溶かしバターに、⑤をスパチュラで2すくい加えて混ぜる。
7. ⑤に⑥を加えて、スパチュラで手早くさっくりと混ぜる。
8. ⑦を型に流し込んで、160℃のオーブンで30分焼く。
9. 焼きあがったら、天板を台に1度打ち付けて空気を抜いてから、逆さにして型を外し、ケーキクーラーなどの上にのせ冷ます。
10. 完全に冷めたら、焼き面をうえにしてラップなどに包み涼しい場所で、一晩休ませる。
▽デコレーションの手順
1. ボウルに、生クリームをグラニュー糖を入れ、ボウルの底に氷水を当てながら、ホイッパーでギリギリすくえるくらいの硬さになるまでホイッパーで泡立てる。
2. スポンジ生地の一番上に薄く刃を入れて、焼色がついた部分を取り除く。(乾燥させて網で漉して、ケーキクラムを作る)
3. スポンジ生地を均一な厚さで3枚にスライスする。
4. 桃を漬けていたシロップ30gと、桃のリキュール小さじ1を混ぜ合わせたものを、スポンジ生地に満遍なく塗る。
5. サンドする。(生クリームとフルーツをスポンジの間に挟むこと。詳細は映像にて)
6. ナッペをする。(スポンジの上面と側面をホイップクリームで塗ること、詳細は映像にて)
7. 上面に桃とケーキクラムを飾る。
8. ナパージュを作る。桃を漬けていたシロップ60mlを小鍋で沸騰させて火を止め、粉ゼラチン5gを振り入れて溶かす。
9. ケーキの上にのせた桃にナパージュを塗る。
◇動画内で使っている調理器具
カセットコンロ
包丁
まな板
オーブン
ボウル
ハンドミキサー
スパチュラ
ホイッパー
私たちは、おいしい・たのしい・おもてなしを配信してる食のメディアです????
作ったり行ったりしたら #partykitchen を付けて教えてね????
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A classic upside-down cake with Fresh peaches and caramel. It's so fluffy and delicious, perfect for an afternoon tea party. Make it easy, follow our recipe and let us know if you liked it.
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Deep Dish Peach Cobbler Recipe ~ Noreen's Kitchen
I have had so many requests for peach cobbler in the past and now that peach season is here I had to make you one! This cobbler is the best combination of my mom's cobbler and my own way of doing it that I have found.
My mother never cooked her cobbler filling, but every time I have tried to make her recipe, I failed. Gummy biscuit topping was always the result. It would have been burnt on the top had I kept it in the oven. So back to the drawing board.
I have discovered that the secret to making a successful cobbler of any type is to cook the filling first. This makes a perfect result in the end. The peaches cook and then bake under the biscuit topping and everything is happy!
I have developed a cream biscuit topping that I love for cobbler. This is much like a cream biscuit that you would find at a British cream tea or one that would be used for a shortcake. A drop style biscuit that is rich from butter and cream and super delicious and melt in your mouth.
I hope you give this cobbler a try and I hope you love it!
Happy Eating!
Get the recipe here:
The Rada Stoneware casserole dish can be found here:
The Rada Ice Cream Spade I use can be found here:
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Peach shortcakes from Callie's Hot Little Biscuit on Good Day Atlanta
Callie's Hot Little Biscuit is celebrating one year of being open in Atlanta. Founder Carrie Morey joined Good Day Atlanta anchor Alyse Eady on set with a delicious peach shortcake recipe and to talk about her book Callie's Biscuits & Southern Traditions. The restaurant will be donating a percentage of all sales this month to the Atlanta Community Food Bank. They are also accepting monetary donations as well as donations of new school supplies specifically for the Kids In Need program of ACFB. For more on Callie's Hot Little Biscuit visit their website at CalliesBiscuits.com . For today's recipe see below:
Callie’s Hot Little Biscuit Peach Shortcakes
Yields 12 (3-inch) Shortcakes
Ingredients
2 cups self-rising flour (White Lily preferred), plus more for dusting
1/3 cup white sugar
7 tablespoons butter: 6 tablespoons at room temperature for cutting into the dough, and 1 tablespoon melted
½-3/4 cup whole milk
1 teaspoon pure vanilla extract
1 tablespoon turbinado sugar
Macerated Peaches (recipe follows)
Peach Puree (recipe follows)
Preparation
1. Preheat oven to 450F
2. Measure the flour into a large bowl. Mix in the white sugar. Incorporate the cubed butter into the flour, using your fingers to “cut in” the butter until the mixture resembles cottage cheese. It will be chunky with some loose flour.
3. Stir together the milk and vanilla. Make a well in the center of the dough. Pour in the milk and, using your hands, mix the flour into the milk. The dough will be wet and messy.
4. Sprinkle flour on top of the dough. Using a plastic bench scraper or rubber spatula, create a well between the dough and the bowl. Sprinkle a bit more flour in this crease.
5. Flour a work surface very well. With force, dump the dough from the bowl onto the surface. Flour the top of the dough and a rolling pin. Roll out the dough to 1 to 1½ inch thickness into an oval shape. (No kneading is necessary - the less you mess with the dough, the better.)
6. Flour a 3-inch round metal biscuit cutter or biscuit glass. Start from the edge of the rolled-out dough with the cutter, trying to maximize the number of biscuits cut from this first roll out. Roll out the excess dough after the biscuits are cut and cut more biscuits. As long as the dough stays wet inside, you can use as much flour on the outside as you need to handle the dough. Place the biscuits on a baking sheet, lined with parchment paper, with the biscuit sides touching. Brush the tops with melted butter. Sprinkle with the turbinado sugar.
7. Bake 16 to 18 minutes, rotating the pan once while baking, until golden brown. To serve, cut the shortcakes in half and spoon 1 tablespoon macerated peaches on the bottom halves, put the tops on the shortcakes (sandwich-style), and then drizzle the peach puree over the top of the biscuit.
Peach Puree
Ingredients:
1 cup sliced peaches
1 teaspoon fresh lemon juice
3 tablespoons cup white sugar
1 tablespoon water
Instructions:
1. Place peaches, lemon juice, ¼ cup white sugar and 2 tablespoons water in the bowl of a Robot coupe.
2. Puree for 1 minute.
3. Taste for sweetness and ad more sugar if necessary. (We want it to be sweet, but still taste like peaches.) Add more water if necessary to achieve a soupy - not watery - consistency.
Macerated Peaches
Ingredients:
1 cup frozen peaches, thawed
1 teaspoon fresh squeezed lemon juice
3 tablespoons white sugar
1 teaspoon water
Instructions:
1. Place all ingredients in a large metal bowl and mix together thoroughly. Using kitchen scissors cut up the peaches in to 2 inch pieces.