How To make Peach and Blueberry Casserole
1 pt Blueberries, fresh; 1 lb
2 lb Peaches, fresh; 6-7 ripe
-freestone 3/4 c Sugar; &
3 tb Sugar
1 c Flour; all purpose
1 ts Baking powder
1 ea Egg
5 1/3 tb Butter;melted, 2 2/3 oz
1 ts Cinnamon
This must be baked high in the oven. Adjust oven rack to 1/3 of way down and preheat oven to 375F. You will need shallow 2 qt casserole, butter it and set aside. Blanche peaches in boiling water (15 seconds if ripe)longer if not quite ripe. Peaches are done if you can push your thumb across the surface and skin wrinkles. Place in bowl of ice water, then peel with fingers. Return partially peeled peaches to boiling water if necessary. slice into wedges. Wash and drain berries and set aside. Place peaches in casserole, cover with berries. sprinkle with 2 Tbsp sugar (reserve the remaining 3/4 cup & 1 Tbsp). In mixing bowl, sift together flour, 3/4 cup sugar, baking powder and salt. Add unbeaten egg. Beat with fork, then switch to pastry blender. (You may use food processor). Mix until well combined (all dry ingredients incorporated and then do not mix any more). With large spoon, sprinkle topping evenly over berries, should be a thin, uneven layer (not too thick in any one place). Drizzle melted butter over topiing. Mix the cinnamon with the remaining 1 Tbsp sugar and sprinkle over the top. Bake uncovered for 15 minutes. Then increase the temperature to 400F and bake 12-15 minutes more until topping is lightly browned. May be
prepared ahead of time, refrigerate it and let it stand at room temperature for about half an hour and bake while eating dinner.
How To make Peach and Blueberry Casserole's Videos
The Best Peach Galette Recipe - Easy Summer Dessert
Learn how to make the perfect Galette Recipe. This Peach Galette is the ultimate summer dessert and it’s easier than a pie. Serve it with a big scoop of vanilla ice cream.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
PEACH GALETTE FILLING:
►1 lb peaches, about 3-4 medium peaches
►1/4 cup sugar
►1 Tbsp all-purpose flour
►1/2 tsp ground cinnamon
►1/2 tsp pure vanilla extract
►1/2 Tbsp unsalted butter
PEACH GALETTE CRUST:
►1 1/3 cup all-purpose flour
►1 Tbsp granulated sugar
►1/2 tsp fine sea salt
►1/2 cup or 8 Tbsp very cold unsalted butter
►5-6 Tbsp ice water
►1 egg, beaten for egg wash
►1 Tbsp coarse sugar
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3:50 Peach filling
4:05 How to prep peaches
5:06 Galette assembly
6:40 How to bake galette
7:03 Review and taste test
10:08 Behind the scenes
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Dump Cakes 2 Ways | The Pioneer Woman | Food Network
Ree Drummond's fruit-filled dump cakes could NOT be easier to make!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Dump Cakes
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 15 min
Active: 15 min
Yield: 24 servings (each cake serves 12)
Ingredients
Cherry-Pineapple Dump Cake:
One 21-ounce can cherry pie filling
One 15-ounce can crushed pineapple
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter
Peach Dump Cake:
1 large can peaches in syrup
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter
Whipped cream, for serving
Directions
Preheat the oven to 350 degrees F.
For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
For the peach dump cake: Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.
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Dump Cakes 2 Ways | The Pioneer Woman | Food Network
The Best French Toast Casserole Recipe
The Best French Toast Casserole Recipe
Ingredients:
Challah Loaf, cut into cubes
½ cup Butter
1 cup Brown Sugar
6 Eggs
2 cups Milk
2 tsp Vanilla Extract
2 tsp Cinnamon, divided
1 tbsp Brown Sugar, for topping
Powdered Sugar for topping
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Homemade Peach Cobbler - Laura Vitale - Laura in the Kitchen Episode 424
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JOGUE O LEITE CONDENSADO NO PÊSSEGO E DEIXE TODOS CHOCADOS COM O RESULTADO!
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???? 3 sabores dentro de um único bolo, o resultado é incrível:
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Dessert: Blueberry Lemon Cake Recipe - Natasha's Kitchen
This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It’s not too sweet and not too tangy, but just right. This is my favorite tea/ coffee lemon blueberry cake.
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????PRINT THIS BLUEBERRY CAKE RECIPE:
Ingredients for Blueberry Cake:
►2 large eggs
►1 cup (210 grams) granulated sugar
►1 cup sour cream
►1/2 cup light olive oil or vegetable oil
►1 tsp vanilla extract
►1/4 tsp salt
►2 cups (260 grams) all-purpose flour
►2 tsp baking powder
►1 medium lemon (zest and juice), divided
►1/2 Tbsp corn starch
►16 oz (450g) fresh* blueberries
►Powdered sugar to dust the top, optional
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