Today Show Recipes (7/10/2012)
Peach Cake Filling
Add 2 Tablespoons peach jello (the dry powder) to the batter of your favorite yellow layer cake....make into 4 layers
Freeze the layers for easier icing and assembly of cake. An hour or 2 is fine.
For the filling:
12 ripe peaches peeled and cut into small pieces
2 Tablespoons granulated sugar (or less) depending on how ripe the peaches are
2 Tablespoons lemon juice
4 Tablespoons peach jello....dissolved in 4 Tablespoons hot water
Mix all together in a medium-size bowl. Set aside.
For the icing:
3 cups heavy whipping cream
3 Tablespoons powdered sugarInto the chilled mixing bowl w/ chilled whisk, pour in the heavy whipping cream and powdered sugar.
Whip until stiff.
Reserve 2 cups of whipped cream.
Gently fold remaining whipped cream into peach filling.
Put filling between frozen cake layers, leaving about a 1-inch space around the edge. Assemble, leaving the top layer for the plain whipped cream. Cover outside of cake w/ plain whipped cream and top w/ any leftover peach filling. This cake is best if made 1 day ahead.
Buttermilk Ice Cream
1 1/2 cups heavy cream
1 cup + 2 Tablespoons raw sugar
3 cups buttermilk
1 vanilla bean
Heat heavy cream, vanilla bean and sugar until sugar is dissolved. Cool. Add buttermilk and chill in refrigerator until completely cold. Remove vanilla bean and scrape out seeds into milk. Pour into ice cream maching and churn until frozen. Put into container and freezer overnight.
1 stick butter, 1/2 cup (unsalted)
1 cup light brown sugar
1/2 cup brandy
6-8 ripe peaches, peeled and cut into wedges, not diced
toasted pecans (can be buttered and salted, if desired)
Melt butter and brown sugar in non-reactive, stainless steel pan. Add peaches and cook just until heated through. Remove from heat. Add brandy and ignite.A sprinkle of cinnamon will add some sparkle to the flame.Serve over buttermilk ice cream w/ toasted pecans.