Peach Bake Recipes

PEACH CAKE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand.
• Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done.

MAKE-AHEAD PEACH BREAKFAST BAKE

Steps:

• Heat 10- to 12-inch ovenproof skillet over medium heat; add 1 tablespoon of the butter. Add 2 sliced peaches, and sprinkle with brown sugar. Cook 3 minutes; stir peaches, and cook another 2 to 3 minutes or until caramelized and soft. Remove from the heat; add 1 teaspoon of the vanilla. Toss well, then remove and slide the peaches onto a plate. Rub remaining 1 tablespoon butter in warm skillet. Let skillet cool.
• In medium bowl, add Bisquick mix, 2/3 cup whipping cream, eggs and 1 teaspoon vanilla. Mix to combine, being careful not to overmix. Fold in caramelized peaches.
• Pour batter into buttered skillet (you can use a greased 13x9-inch pan, if you prefer). At this point, cover the skillet and place in the fridge overnight, or go on to baking step.
• The next morning (or whenever you are ready to go on to the baking step), heat oven to 450°F.
• Bake at 450°F for 10 minutes, then reduce oven temperature to 350°F, and continue baking 10 to 15 minutes or until lightly golden on top.
• Meanwhile, beat 1 cup whipping cream with electric mixer on high speed until soft peaks form. Add powdered sugar and 1 teaspoon vanilla, and whip until combined.
• Cut into wedges, and serve hot with sliced peaches, a dollop of whipped cream and a drizzle of maple syrup.

BAKED CHICKEN WITH PEACHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
• Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.

PEACH FRENCH TOAST BAKE

Steps:

• Spray a 9 by 13-inch baking pan with cooking spray. Slice the baguette into 1/2-inch slices and arrange the slices in a single layer in the baking pan. Whisk together the eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan. In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar. Scatter the peach slices evenly on top of the bread. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.
• Preheat the oven to 350 degrees F. Uncover and bake for 40 minutes.

BAKED PEACHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread peach slices into a baking dish in a single layer. Stir brown sugar substitute, pecans, flour, and vanilla extract together; spread over the peach slices.
• Bake in preheated oven until the peaches are heated through, 20 to 30 minutes.

CAMPFIRE PEACH COBBLER

Steps:

• Prepare campfire or grill for low heat, using 32-40 charcoal briquettes., Line the inside of a 10-in. Dutch oven with heavy-duty foil. In a large bowl, whisk together first 4 ingredients. Add milk and melted butter, stirring just until moistened. Pour into prepared pan., Drain peaches, reserving 1 cup syrup. Arrange peaches over batter; sprinkle with sugar and, if desired, cinnamon. Pour reserved syrup over fruit. Place lid on Dutch oven., When briquettes are covered with white ash, place Dutch oven directly on half of the briquettes. Using long-handled tongs, place remaining briquettes on top of pan lid. Cook 30-40 minutes or until cobbler is set and beginning to brown, using tongs to lift lid carefully when checking. If necessary, cook 5 minutes longer. Remove from heat; let stand, uncovered, 15 minutes before serving.

PEACH BAKED OATMEAL

Steps:

• Heat oven to 350°F. Spray a 8 x 13 casserole dish with oil and set aside.
• In a large bowl, mix together the oats, baking powder, and spices. Stir in the almond milk, maple syrup and eggs until completely mixed together.
• Fold in the peaches. Spread mixture in the prepared casserole dish. Sprinkle with almond slices.
• Bake for 45-55 min, until edges are browned and center is no longer wet and jiggly.
• Serve with greek yogurt, fresh peaches and maple syrup.

PEACH BAKED OATMEAL

Steps:

• Prep oven: Preheat oven to 375°F.
• Measure peaches: Measure out 1 cup of chopped peaches and 1 cup of sliced peaches.
• Mix: Add oats, almond milk, cinnamon, vanilla, almond extract, 1 cup chopped peaches, maple syrup, coconut oil and sea salt in a large bowl.
• Pour: Pour into a square baking dish sprayed with non-stick spray and top with remaining sliced peaches.
• Bake:Bake for 45-50 minutes.
• Cool: Remove baked oatmeal from the oven and let sit for 5 minutes to cool. Add a portion into a bowl and top with almond milk. before serving.
• For storage: store in the refrigerator in an airtight container for up to 4 days.
• To reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.