Peachy Patty Cakes Recipes

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PEACH PATTY-CAKES WITH CREAM



Peach Patty-Cakes with Cream image

Categories     Bread     Cake     Milk/Cream     Fruit     Breakfast     Brunch     Dessert     Bake     Peach     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 11

1 cup chilled whipping cream
10 tablespoons sugar
1/4 teaspoon vanilla extract
1 tablespoon fresh lemon juice
4 firm ripe peaches
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup chilled solid vegetable shortening, cut into small pieces
3 tablespoons chilled unsalted butter, cut into small pieces
1/2 cup (or more) cold milk

Steps:

  • Beat whipping cream with 5 tablespoons sugar and vanilla until stiff peaks form. Cover and refrigerate.
  • Mix lemon juice with 1 tablespoon sugar in medium bowl. Peel and pit peaches. Slice thinly into bowl. Toss to coat with lemon mixture.
  • Preheat oven to 375°F. Combine flour, baking powder, salt and remaining 4 tablespoons sugar in large bowl. Using fingertips or fork, work in shortening and butter until mixture resembles coarse meal. Add 1/2 cup milk and stir just until dry ingredients gather together, adding more milk 1 tablespoon at a time if mixture is dry.
  • Transfer dough to floured surface and knead 3 times. Divide into 4 equal pieces. Pat first piece of dough into 1-inch-thick round. Place on ungreased cookie sheet. Mark an X on top of round using sharp knife. Repeat with remaining dough. Bake until patty-cakes are light brown, about 22 minutes. Cool on sheet 5 minutes.
  • Split warm patty-cakes crosswise. Place bottom halves into deep bowls. Spoon peaches and juices from bowl over each, dividing evenly. Top each with some whipped cream. Cover with tops. Spoon more cream over and serve.

PEACHY PATTY-CAKES



Peachy Patty-Cakes image

Make pancakes for breakfast as fast as you can with Peachy Patty-Cakes! This fun and easy recipe is from the Rainbow Bakery Children's Cookbook.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 9

Number Of Ingredients 8

1 egg
1 cup Gold Medal™ all-purpose or whole wheat flour
3 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon granulated sugar or packed brown sugar
3/4 cup milk
2 tablespoons vegetable oil
1/2 cup coarsely chopped fresh or canned (drained) peaches

Steps:

  • Beat egg in medium bowl, using hand beater, until fluffy. Beat in other ingredients except peaches just until smooth. Stir in peaches.
  • Heat skillet over medium heat or heat griddle to 375°F. Lightly grease skillet or griddle with shortening, if needed.
  • Pour a little less than 1/4 cup batter onto hot skillet or griddle for each pancake. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.

Nutrition Facts : Calories 105, Carbohydrate 15 g, Cholesterol 25 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg

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