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Full Online Book HomeLearning KitchenDesserts - Fruit - Peach Beignets
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Desserts - Fruit -  Peach Beignets Post by :vettefx Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2266

Click below to download : Desserts - Fruit - Peach Beignets (Format : PDF)

Desserts - Fruit - Peach Beignets

1 1/4 cups flour
3/4 cup light fruity wine (Pinot Blanc)
2 egg yolks
1 teaspoon oil
1/8 teaspoon salt
4 peaches, fresh or frozen
2 egg whites
2 tablespoons sugar

Put the flour in a mixing bowl and make a well in the center. Pour the wine, egg yolks, vegetable oil and salt in the well and whisk the wet ingredients together. Gradually whisk the flour into the wet ingredients to make a batter. When smooth, set aside 20 minutes. With the tip of a sharp knife, cut the peaches in half from top to bottom. Pit them by unscrewing the 2 halves, pulling away from the pit. Cut each half into 3 even wedges (there’s no need to peel them) and set aside.

Heat the vegetable oil in a deep fryer or 2 inches of oil in a deep, heavy pot to 350F. Using a mixer fitted with a whip attachment, whip the egg whites until soft peaks form. With the mixer running, drizzle in the sugar and continue whipping just until stiff and glossy. When ready to serve, fold the egg whites into the batter until completely blended.

Working in batches to avoid crowding the pot, spear a peach wedge on a fork and dip into the batter. Drop into the oil and fry until golden brown, turning once. Drain on paper towels, sprinkle with confectioners’ sugar and creme fraiche, and serve immediately.
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Desserts - Peach Delight Desserts - Peach Delight

Desserts - Peach Delight
1 cup flour 1 stick margarine, softened 1 cup chopped pecans 8 ounces cream cheese 1 cup powdered sugar 2 cups whipped topping, and additional for topping 1/2 cup sugar 2 Tbsp. cornstarch 1/2 cup water 2 Tbsp. peach Jello®1 quart sliced fresh peachesPreheat oven to 350° F.Mix softened margarine well with flour and pecans. Spread in a 9 x 13 baking pan and bake for 20. Let cool.Blend cream cheese and powdered sugar; fold in whipped topping. Spread on cooled crust.Mix sugar, cornstarch, and water; cook until mixture thickens. Add Jello, stir and let cool.

Desserts - Fruit -  Peach 'n Berry Twists Desserts - Fruit - Peach 'n Berry Twists

Desserts - Fruit -  Peach 'n Berry Twists
1 package active dry yeast 1/4 cup warm water 2 to 2-1/2 cups Pillsbury All-Purpose Flour* 1/4 cup sugar 1/2 teaspoon salt 1/4 cup solid shortening 1/4 cup warm milk 1 egg Filling: 2/3 cup (8-1/2-oz.) drained, chopped, sliced peaches (reserve 4 tablespoons syrup for Filling and Topping) Reserved 2 tablespoons peach syrup 1/3 cup(3-oz.package)strawberry-flavored gelatin** Topping: 3/4 cup sugar 1/2 cup dairy sour cream 1/4 cup butter or margarine Reserved 2 tablespoons peach syrup Oven 350 F. 12 rolls Generously grease bottom and sides of 13x9-inch baking pan. In large mixing bowl, soften yeast in warm water. (No need to