No-Bake Peach Mimosa Cheesecake Bars

Ingredients

Champagne Soaked Peach Sauce

Shortbread Crust

2¼ c. All-Purpose Flour

⅓ c., plus 2 T. Granulated Sugar

½ t. Salt

1½ Sticks Unsalted Butter, cold and cut into small chunks (170gram)

2 t. Pure Vanilla

2 Large Eggs, lightly beaten

½ c. Chopped, Toasted Pecans

Cheesecake Filling

1, 8 oz. Pkg. Cream Cheese, softened (51gram))

7 oz. Sweetened Condensed Milk (199 gram)

1 T. Pure Vanilla Extract

4 oz. Whipped Topping (i.e. Cool Whip)(113.4)

Instructions

For the Peach Sauce

1. Make recipe as instructed previously for Champagne Soaked Peach Sauce (recipe was posted on May 30th), letting the peaches drain on a wire rack onto a cookie sheet. Make the sauce as instructed.

For the Shortbread Crust

1. Preheat oven to 350 degrees. (180 °C)  Line a 9×13 pan with foil, letting the foil hang over the edges to use as “handles”. Grease the foil.
2. Whisk together the flour, sugar and salt. Work in the butter with a fork or your hands (I prefer to use my hands) until it resembles fine crumbs. Stir in the eggs and vanilla until all ingredients are mixed together and then fold in the pecans.
3. Gently press the mixture evenly unto the bottom of the foil-lined pan. Bake for 20 minutes and let cool completely. In the meantime, make the cheesecake filling.

For the Cheesecake Filling

1. In an electric mixer beat the cream cheese until smooth. Beat in the sweetened condensed milk and vanilla until thoroughly combined. Fold in the whipped topping.

To Assemble

1. Using the foil “handles”, left the completely cool crust from the pan and gently place the crust on a large platter/plate. Spread the cheesecake filling evenly over the crust. Place the crust and filling in the fridge or freezer (I used my freezer) for about 10-15 minutes in order to allow the cheesecake filling to firm up slightly.
2. Remove from the fridge or freezer and top the dessert with the drained peach slices (as seen in the pictures) and cut into squares. Drizzle each square with peach sauce.

Notes

Makes 12-15 squares.

Peach Cheescake

Ingredients

Crust:

1 cup graham cracker crumbs
1/4 cup sugar
1 tablespoon butter, melted

Filling:

2 eggs
12 ounces cream cheese, softened (340gram)
1 cup sugar
1/2 teaspoon vanilla
1/4 cup peach jam, plus 1 cup

Preparation

Preheat oven to 350 degrees F. (180 °C)

In a medium size bowl, combine the graham cracker crumbs with the sugar and butter. Mix well and place in the bottom and sides of an 8-inch springform cake pan. Make sure to press against the sides and bottom of the pan. Set crust aside.

Prepare the filling by beating the eggs and cream cheese together. Add the sugar and vanilla and continue beating until well blended. Add 1/4 cup peach jam and mix until incorporated. Pour mixture into prepared crust and bake for 35 to 40 minutes. Remove from oven and let cool for 10 minutes.

Remove cake from oven and top with remaining 1 cup peach jam. Cool to room temperature and then refrigerate overnight.

*Recipe and image courtesy of Pearson Farm, a fifth-generation family-owned business dedicated to growing Georgia Peaches and Georgia Pecans.*

Best Peach Cheesecake Ever

Ingredients:

1½ sticks of unsalted butter (170gram)

3/4 Cup sugar

4 large eggs, beaten

1 Can of peaches in heavy syrup

1 tablespoon of vanilla extract

3 packages cream cheese, 8 oz per pack at room temperature (226 gram)

1/4 Heavy Cream

Filling: Mix cream cheese, sugar, vanilla, butter and puree preaches (get as much water out of the puree mix as you can) together make sure it is smooth add heavy cream slowly. Add eggs slowly blend before adding more. Don’t over mix. Pour into spring pan over curst. Bake at 350 degrees (180 °C) for 1 hour let cool in oven with door open for about 30 minutes. Let cool and refrigerate for about 4-8 hour.

Crust

8 oz graham cracker (226gr)

1 stick unsalted butter (113gr)

¼ cup of sugar

Blend cookies until crumbs it does not have to be smooth, but make sure there are no big pieces. melt the butter and sugar do not burn stir into crumbed cookies form around pan..Make sure you flour pan just a little chill.

Topping

1 Can of peaches in heavy syrup

½ cup of sugar

½ stick of butter unsalted (57gram)

Drain peaches, puree peaches to get small chucks, Pour sugar and peaches into sauce pan, cook until sugar is fully dissolved on low heat. Let chill and wait until cheesecake is chilled.

 

Gevulde Perskes

As die weer so lekker is, kan ek nie aan iets warm dink wat nog gebak ook moet word nie – so hierdie is so ´n vinnige slaai (as jy dit so wil noem), wat lekker is saam met braaivleis of sommer net koue vleis!

1 blik halwe perskes

halwe koppie mayonnaise

halwe koppie fyn gerasperde kaas Meng kaas en mayonnaise en skep in perske halwes in. Jy kan bietjie paprika bo-op strooi vir versiering. Sit so paar skywe avo tussen in – dan lyk dit omtrent aantreklik.

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Hantie van der Merwe

Gestoofde Perskes met ‘n deegjassie

My ouma het altyd die een gemaak en ek maak dit nog gereeld. Stoof die perskes met lekker suiker en as jy het naartjieskil. Dan maak jy die degie en giet dit by in die pot, sit deksel op en kook verder of ek skep dit soms in n oondbak met deksel en bak dan.

Deeg: 1 kop meel, kwart teel sout, 2 teelp bakpoeier, 2 eiers, kwart kop olie 3 kwart kop melk 2 eetlp suiker k meng alles saam

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Gestoofde Perskes

Rencia Odendaal Pretorius

Die is my ouma se resep

Kook jou perskes sag in water. Voeg dan suiker by na smaak, en kook verder – proe nou en dan of peskes soet genoeg is na jou sin, anders voeg nog suiker by. Maak dan in bietjie water, so eetlepel maizina aan, en gooi in by die perskes. Kook tot dik en bedien. Voeg nog maizina by as jy sien dit is te dun, dit hang af hoeveel perskes en water jy gaarmaak.

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Inlê van Perskes

 Bestandele:

Groot perskes halveer en ontpit

Klein perskes kan heel gehou word

Skil dun af

Matige Stroop

200g suiker

500ml water

Kook dit tot n matige stroop

Metode:

Kook perskes in water tot sag

Dreineer goed en kook verder in stroop vir so 5-10 min

Pak vlesse lekker vol en gooi stroop oor tot oorlopens

Verwyder al die lugblasies en Verseel dadelik

N.S..2-3 pitte in stroop gekook smaak lekker haal net uit voor bottel

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Helena Kruger

Perske Blatjang

Bestandele:

12 Koppies gesnyde Perskes

1 Bottel Asyn

1 Eetlepel Kerrie

1 Teelepel Naeltjies

1 Desertlepel All-Spice

4 Groot Uie fyn gesny

1 Koppie Bruin Suiker

1 Desert Lepel Sout

1 Eetlepel Borrie

Opsioneel: Rooi Rissies, Handvol Rosyne of Sultannas

Metode:

Kook alles vir ongeveer een en ‘n halwe uur en bottle warm.

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Carin Ras Wilson

Perske Piekels

Bestandele:

3 kg perskesnippers

1 kg uie, gesnipper

1 kg geelsuiker

750 ml wit asyn

1 t mosterd

1 e maizena

1 e sout

1 e kerrie

1 e borrie

1 t fyn gemmer

Korrels piment

Metode:

Kook uie sag in eie stoom.

Voeg speserye, suiker en asyn by.

Kook goed, voeg perskes by en kook tot sag. Moenie laat pap kook.

Bottel warm

M Colyn – Uit die McGregorkombuis

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Amelia Röder

Kerrie Perskeslaai

Wenresepte 3

1 groot ui, gekap/20g (25 ml) botter of margarieh/125 ml wit asyn/25 ml witsuiker/25 ml mielieblom/5 ml kerriepoeier/5 ml borrie/1 blik (825 g) perskeskywe: metode Soteer die ui in die smeer. Meng die asyn,suiker,mielieblom, kerrie en borrie deeglik. Dreineer die perskeskywe. Meng die kerriemengsel met die stroop,giet dit oor die ui en kook tot dik. Proe aan sous en voeg nog smaakmiddels by, indien nodig. Laat afkoel. Snipper die perskeskywe in n slaaibak. Giet die kerrie sous oor en meng liggies. Lewer 6 tot 8 porsies.

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Perske Slaai

Magda Hietbrink Bezuidenhout

1 bottel uie,

2 blikkies perskes,

2 blikkies pynappels,

2 blikkies baked beans,

37 ml kerrie poeier,

37 ml suiker,

25 ml maizena,

100 ml appelkooskonfyt,

1 t sout,

5 druppels tabasco sous.

Hou alle souse eenkant in kastrol meng die kerrie suiker, mazena, konfyt, sout en tabasco saam en gooi dit by die souse en kook vir 10 min. Gooi oor die perskes, pynappels, uie en baked beans. Gooi in ‘n lugdigte houer dit kan tot 6 weke hou in die yskas.

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PERSKE BLATJANG

500g geelperskes                                                           2 uie, gekap

10ml sout                                                                         3ml koljanderkorrels

2ml piment-of –wonderpeperkorrels                                   2ml peperkorrels

5ml matige kerriepoeier                                                   1ml sout

250ml wit asyn                                                                 12.5ml mielieblom

25ml koue water                                                            100ml kookwater

100ml suiker

Spoel perskes af om hare te verwyder. Halveer en snipper in dun skyfies. Bedek perskesnippers en gekapte uie met water waarby 10 ml sout gevoeg is. Laat staan vir  ‘n uur. Kook vir 20 – 30 minute in ‘n kastrol, nadat 100ml kookwater bygevoeg is. Kook intussen speserye, sout en asyn vir 3 minute in ‘n ander kleiner kastrol. Voeg asynmengsel by gaar perskemengsel. Meng mielieblom en koue water tot glad.  Roer kookwater en suiker by mielieblommengsel. Kook vir ongeveer 5 minute of totdat sous verdik. Skep blatjang in warm, skoon, glasbottels en verseël.  Bêre op ‘n koel donker plek.

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Mikrogolf-Perskeblatjang

5 groot geel taaipitperskes

1 middelslag ui

3 selderystingels

1 knoets vars gemmerwortel

1 knoffelhuisie

220g wit suiker

180ml siderasyn

150g pitlose rosyne

2ml kerriepoeier

1ml kaneel

1ml gemaalde naeltjies

30g amandelsplinters

Halveer en ontpit die perskes. Skil die ui, sny dit in kwarte op. Sny die seldery in stukke op en skil die gemmerwortel en knoffel. Maal dit alles grof en vermeng dit in ‘n groot mikrogolfvaste bak met die res van die bestandele buiten die amandels. Bedek die bak en mikrogolf die mengsel teen 100% krag totdat die meeste van die vloeistof afgedamp is, roer dit gereeld tydens die kookproses wat 45-60min kan duur. Roer die amandels by wanneer die blatjang dik genoeg is. Bottel dit warm en verseël dadelik.

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How to make moonshine with instructions

http://www.countryfarm-lifestyles.com/how-to-make-moonshine.html .

1) Peaches

2) Sugar

3) Water

4) Yeast

5) Malt extract

Now you also need the following Moonshine Equipment:

1) A Mash Tub, or Fermenter

2) A Still

3) A Condenser

Now, not everyone has copper moonshine stills lying around in their own backyards. However, most kitchens have a pressure cooker, a kitchen sink and a stove. And of course you will need a 20 gallon drum. However, a new, metal garbage bin will do the trick, if you can’t find anything else. Note I said new!!! With a few other minor adaptions, you have yourself a homemade moonshine still and…

Moonshine Ingredients:

1 x 5lb peaches

1 x 5lb back of white, granulated sugar

10 gallons of hot water – at 120 degrees F.

1 cake of yeast

1 pint of malt extract.

http://www.countryfarm-lifestyles.com/how-to-make-moonshine.html .