132327 s peach pancakes bean ice drizzle Recipes

butter or 1/2 cup margarine, eggs, milk, flour, peaches, cornstarch, water, margarine or 2 tbsp butter, brown sugar (add sugar to taste), vanilla, cinnamon (to taste), nutmeg (to taste)

king arthur unbleached all-purpose flour, sugar, baking powder, ground cinnamon, salt, milk, eggs, lightly beaten, canola oil, peach halves, drained and finely chopped, corn syrup, sugar, butter, cubed, egg, vanilla extract

sliced frozen peaches, thawed, white sugar, dried lavender flowers, lemon juice, water

sugar, water, orange juice, frozen sliced peaches, thawed , juices reserved, sparkling white wine, chilled

boiling water, tea bags, ripe peaches , cut into 1/2-inch pieces, fresh mint sprig, sugar , to taste (optional)

peaches, lemon juice, ice water, orange juice, pineapple juice, sugar, cinnamon sticks, broken in pieces, amaretto, juice , from each jars, carbonated pop 7-up, knox unflavored gelatin

ripe peaches, unsalted butter, light brown sugar, dark rum, cinnamon, salt, chopped toasted pecans, for garnish

boiling water, tea bags, ripe peaches , cut into 1/2-inch pieces, fresh mint sprigs, sugar , to taste (if desired)

peach, sugar, cinnamon, margarine, flour, sugar, milk, baking powder

family-size tea bags, loosely packed fresh basil leaves, sugar, peach nectar, crushed ice, garnish: fresh basil sprigs

scoop of peach , mango, or vanilla ice cream, sliced peeled peaches or mango, raspberries, warm orange-caramel sauce, orange-flavored liqueur, lightly sweetened whipped cream, shredded orange peel

peach preserves, serrano chiles, reduced veal stock or similar, cabernet franc, red wine jus, heavy cream, unsalted butter, red wine vinegar, shallot, finely chopped, foie gras , cut into 4 slices, fleur de sel, milk bread or white bread, frisee leaves , for serving, grapeseed oil , for drizzing, drizzle cabernet franc ice wine syrup (cabernet franc ice wine boiled until reduced to a syrup)

butter, sugar, eggs, all purpose flour, salt, baking powder, peach pie filling, icing, sugar, almond extract, milk

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

peach pie filling, frozen pie crust, thawed, butter , cut into pats, thin slices, cinnamon sugar (to taste)

peaches (peeled and sliced or chopped ), lemon juice, sugar, flour, cinnamon, brown sugar, flour, oats, cinnamon, nutmeg, margarine (softened ) or 1 1/3 cups butter (softened)

peach pie filling , the large can, frozen pie crust, thawed, butter, cut into pats, cinnamon, sugar