Barefoot Contessa Peach Recipes

Barefoot Contessa Perfect Peach Pie Recipes

WebPreheat the oven to 400 degrees. Line a sheet pan with parchment paper. Bring a medium pot of water to a boil. Immerse the peaches for 15 …

1. Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. (Don’t refrigerate the dough for more time or it will be difficult to roll out.)
2. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
3. I prefer Crisco shortening, which I store in the refrigerator so it’s always cold to make pie crust.

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Barefoot Contessa Peach & Blueberry Crumbles Recipes

WebPreheat the oven to 350 degrees. Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the …

1. Preheat the oven to 350 degrees. Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
2. For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
3. If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.

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Healthy Peach Recipes EatingWell

WebThe buttery, crunchy topping for this easy gluten-free peach crisp is made with almond flour and oats instead of wheat flour, and sliced almonds add additional crunch. Make this crisp at the height of summer when fresh …

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The Barefoot Contessa Peach and Raspberry Crisp Cobbler

WebPreheat oven to 350 degrees. Butter the inside of a 10-by-15-inch oval baking dish. Immerse the peaches in boiling water for 30 seconds, then place them in cold …

Rating: 5/5(3)
Total Time: 1 hr 25 minsCategory: DessertCalories: 532 per serving1. Preheat oven to 350 degrees. Butter the inside of a 10-by-15-inch oval baking dish.
2. Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl.
3. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
4. Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal and the cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. (Note: May mix by hand or with a pastry blender.) Sprinkle the topping evenly over the peaches and raspberries.

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20+ Ina Garten Recipes We Can't Stop Making EatingWell

WebPacked with crispy bacon, anti-inflammatory turmeric and tender potatoes, this soup is perfect for the transition from summer to fall. Pair it with half of a grilled …

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Cooking Lite Barefoot Contessa Food Network

WebThe Try Guys Face Off in Kitchens with No Recipes, No Culinary Training and 100% Commitment Jul 28, 2022 Bobby Flay and His Daughter, Sophie, Hit the California Coast …

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Ina Garten's Fresh Peach Cake Bunny's Warm Oven

WebPreheat the oven to 350 degrees. Grease a 9 inch baking pan. A spring form pan would work well with this recipe. Beat the butter and 1 cup of white sugar in a large bowl for 3 -5 minutes on medium speed until light …

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Barefoot Contessa's Fresh Peach Bellinis Recipe Food.com

WebPlace the peaches, lemon juice, and sugar in the bowl of a food processor fitted with a steel blade and process until smooth. Press the mixture through a sieve and discard the …

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