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Full Online Book HomeLearning KitchenDesserts - Fruit - Peach 'n Berry Twists
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Desserts - Fruit -  Peach 'n Berry Twists Post by :naturecity Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1436

Click below to download : Desserts - Fruit - Peach 'n Berry Twists (Format : PDF)

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

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**

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 sift flour; measure by lightly spooning into measuring cup and leveling off.) Add 1 cup flour, sugar, salt, shortening, milk and egg to dissolved yeast; mix well. Stir in remaining flour to form a stiff dough. Knead on floured surface until dough is smooth and no longer sticky, about 3 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled in size, 1 to 1-1/2 hrs. Punch down dough. Roll out on floured surface to an 18x12-inch rectangle.

Add filling by brushing with reserved 2 tablespoons peach syrup; then sprinkle dry gelatin over lengthwise half of dough. Randomly spoon peaches over gelatin.

Fold plain half over peach half; seal edges. Cut into twelve 1-1/2-inch strips. Twist each strip 2 times.
Place in prepared pan, forming 2 rows of 6 twists each; press both ends of each strip firmly to bottom of pan. Cover; let rise in warm place until light and doubled in size, 30-35 minutes.

Bake at 350 F. for 25-30 minutes until golden brown.

Prepare Topping; pour warm Topping over arm twists. Serve warm or cool.

Topping: In small saucepan, combine all ingredients. Bring to a boil; boil 3 minutes, stirring occasionally.

*For use with Pillsbury Self-Rising Flour, omit salt.

**If desired, red or black raspberry, red or black cherry, mixed fruit or orange-flavored gelatin can be used. For rolls which are not as rich, reduce Topping ingredients by half; prepare as directed. Rolls can also be served plain or with your favorite glaze.

Recipe Contributor: Mrs. Margaret Simsic
Belgium, Wisconsin
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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

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Desserts - Fruit -  Peach-filled Phyllo Bundles
3 medium peaches (peeled and coarse chopped) 2 tablespoons granulated sugar 4 teaspoons miniature semisweet chocolate pieces 1 tablespoon all-purpose flour 1 teaspoon lemon juice 4 sheets frozen phyllo dough (thawed) 2 teaspoons powdered sugar For filling, combine peaches, granulated sugar, chocolate pieces, flour, and lemon juice in a medium mixing bowl. Toss to mix; set aside. Spray four 6-ounce custard cups with nonstick coating. Set aside. Spray one phyllo sheet with nonstick coating. Keep remaining sheets of phyllo covered with plastic wrap to keep them from drying out. Place another sheet of phyllo on top of the first sheet, then