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December 2018

Desserts Recipes

Oatmeal Cookies Recipes

Double Chocolate Oatmeal Cookie

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Peach Melba Parfaits Recipe

Peach Melba Parfaits recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Peach Melba Parfaits recipe  PDF


4 c Low fat vanilla ice cream,
.softened 1 c Mashed peeled peaches
1 tb Amaretto
1 ts Vanilla
1 pk 12 oz unsweetened frozen
.raspberries, thawed 3 tb Sugar
1 tb Grand Marnier or other
.orange flavored liqueur 1 1/2 c Fresh raspberries
8 Peach slices (optional)
Combine low fat ice cream, peaches, amaretto and vanilla in a freezer safe container stir well. Freeze until firm. Place thawed raspberries, sugar, and liqueur in a blender, and process until smooth. Press the raspberry mi ture through a sieve, reserving puree discard seeds. Cover and chill. Spoon 2 teaspoons raspberry puree into each of 8 parfait glasses or champagne flutes. Top each with about 1 1/2 tablespoons fresh raspberries and 1/4 cup ice cream mi ture. Repeat layers, ending with 2 teaspoons raspberry puree. Garnish with peach slices.

Peach Melba Parfaits recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
230 people have voted
Last Reviewed on 2018-12-12



Wednesday, Dec 12 2018 Download & Print Peach Melba Parfaits recipe  PDF   Desserts recipes RSS   Thumsb up

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1/2 c Shortening 1 c Brown sugar 1 c Mashed pumpkin 1 c Raisins 1/2 c Nuts 1 ts Vanilla 2 c Flour 1 ts Baking soda 1 ts Cinnamon 1 ts Baking powder Icing sugar (optional) Cream shortening and sugar, then add pumpkin, raisins, nuts and vanilla and mi well. Sift together flour, baking soda, cinnamon and baking powder and add to creamed ingredients. Mi well, then drop ty teaspoonsful onto greased cookie sheet. BAte at 350F for 8 to 10 minutes. When cool, dust with icing sugar if desired. Source: The Harrowsmith Cookbook, Volume Three WM v3.10/91 0126 Ori...

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