There’s more to do with peaches than the usual: eating then out the can or cup, or biting into that hard, ripe contraption you have to chomp and savor for a minute in order to determine whether it’s too sweet or too ripe. Or the typical: plopping ’em across the top of that yummy large curd cottage cheese.
If you like the looks of this:
…Here’s a lil’ something else you can do with with peaches that you can show off with for your July 4th shin dig this weekend. Here’s are the deets:
1 cup butter, softened
2 cups sugar
4 large Eggland’s Best eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 (21 oz.) can peach pie filling
1 (8 oz.) block cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1 large Eggland’s Best egg
1 cup powdered sugar
2 tablespoons milk
1 teaspoon almond extract (or vanilla)
Preheat oven to 350° F. Grease a 9×13-inch baking pan with cooking spray.
Cream together butter and sugar in a stand-mixer until light and fluffy. Add eggs and vanilla extract; beat well.
In a separate bowl, combine flour and salt. Slowly add to the wet mixture until just combined. Take half of batter and spread into the bottom of the prepared pan.
FOR CHEESECAKE LAYER: Beat cream cheese and sugar together. Add vanilla and egg and beat until thoroughly combined. Spread evenly over the pie batter layer.
Spread peach pie filling over the cheesecake layer. Drop remaining pie batter over the pie filling. (It will spread as it bakes so don’t worry if it doesn’t cover all the pie filling)
Bake 30 to 35 minutes, or until top pie crust is light golden-brown. Cool completely.
Once cooled, mix together glaze ingredients and drizzle over the top. Cut into bars and serve!
Yields: 16 bars
Check out the recipes for these little pretties too! Show off this weekend!
Glazed Lemon Brownies
Cookie Dough Ice Cream Brownie Bars