marsha-tbay
Well-known member
When I saw the request for Grasshopper Pie, I thought, I wonder if there's a recipe for my favorite, peach schnapps....these are from recipe goldmine and allrecipes
Peach Schnapps Pie
Pastry for 2 crust 9-inch pie
2 (16 ounce) cans sliced peaches
1/4 cup granulated sugar
2 1/2 tablespoons cornstarch
1/2 teaspoon ground mace
1/3 cup peach schnapps
1 teaspoon grated orange peel
1 tablespoon butter
Preheat oven to 400 degrees F.
Drain peaches, reserving 2/3 cup liquid.
Combine sugar and cornstarch. Stir into peach liquid in medium saucepan with butter, orange peel and mace. Cook, stirring constantly until boils and thickens. Remove from heat and stir in peach slices and schnapps. Cool; turn into crust. Cut top pastry into strips and lattice over filling and secure to the edge. Crimp edges, then sprinkle top with 1 teaspoon sugar.
Bake for 35 minutes or until bubbly and golden.
Peach Schnapps Cake
1 box deluxe French vanilla cake mix
3 eggs
3/4 cup orange juice
1/2 cup peach schnapps
1/3 cup vegetable oil
Glaze
1/2 cup peach preserves
2 tablespoons peach schnapps
Optional extra topping
1 cup Cool Whip
2 teaspoons peach schnapps
Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
For the cake, combine cake mix, eggs, orange juice, peach schnapps and oil in a large bowl. Beat at medium speed for 4 minutes. Pour into pan. Bake for 45 to 50 minutes or until tested done. Cool 10 minutes. Invert onto serving plate.
For the glaze, combine peach preserves and peach schnapps in small bowl. Brush glaze on warm cake.
If the optional extra topping is desired, combine the Cool Whip with the peach schnapps. Spoon onto cake slices when served.
Apricot Brandy, Peach Schnapps Pound Cake
yield: 1 -10 inch tube pan.
Servings: 12 (change)
INGREDIENTS:
3 cups white sugar
1 cup butter
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/4 cup apricot brandy
1 teaspoon lemon zest
1 cup white sugar
1 cup water
1/2 cup peach schnapps
1 teaspoon lemon zest
1 cup apricot preserves
1 teaspoon lemon zest
1/2 cup apricot brandy
DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, cream together the butter and sugar until light. Beat in the eggs, one at a time. Stir in the lemon zest and sour cream. Sift together the flour, baking soda and salt, stir into the creamed mixture alternately with the brandy. Put the batter into the prepared tube pan.
Bake for 1 hour and 15 minutes in the preheated oven. Cake will spring back to the touch when done. To make the syrup, use the second set of ingredients. Combine the sugar, water, peach schnapps, and lemon zest in a small saucepan over medium high heat. Bring to a boil for 1 minute. Turn the cake out onto a wire rack. Place cake in the upside down position, and place a cookie sheet under the wire rack. Poke holes in the bottom of the cake with a fork. Pour the syrup over the entire cake, until all of the syrup is absorbed. Let cake stand for a few minutes.
To make the topping for the cake, use the third set of ingredients. In a small saucepan, combine the apricot or peach preserves, apricot brandy and lemon zest. Bring to a boil over medium heat. Let the mixture boil for 1 minute. Turn the cake over onto a serving plate, drizzle the warm glaze over the top. Serve warm or cooled.
Peach Schnapps Pie
Pastry for 2 crust 9-inch pie
2 (16 ounce) cans sliced peaches
1/4 cup granulated sugar
2 1/2 tablespoons cornstarch
1/2 teaspoon ground mace
1/3 cup peach schnapps
1 teaspoon grated orange peel
1 tablespoon butter
Preheat oven to 400 degrees F.
Drain peaches, reserving 2/3 cup liquid.
Combine sugar and cornstarch. Stir into peach liquid in medium saucepan with butter, orange peel and mace. Cook, stirring constantly until boils and thickens. Remove from heat and stir in peach slices and schnapps. Cool; turn into crust. Cut top pastry into strips and lattice over filling and secure to the edge. Crimp edges, then sprinkle top with 1 teaspoon sugar.
Bake for 35 minutes or until bubbly and golden.
Peach Schnapps Cake
1 box deluxe French vanilla cake mix
3 eggs
3/4 cup orange juice
1/2 cup peach schnapps
1/3 cup vegetable oil
Glaze
1/2 cup peach preserves
2 tablespoons peach schnapps
Optional extra topping
1 cup Cool Whip
2 teaspoons peach schnapps
Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
For the cake, combine cake mix, eggs, orange juice, peach schnapps and oil in a large bowl. Beat at medium speed for 4 minutes. Pour into pan. Bake for 45 to 50 minutes or until tested done. Cool 10 minutes. Invert onto serving plate.
For the glaze, combine peach preserves and peach schnapps in small bowl. Brush glaze on warm cake.
If the optional extra topping is desired, combine the Cool Whip with the peach schnapps. Spoon onto cake slices when served.
Apricot Brandy, Peach Schnapps Pound Cake
yield: 1 -10 inch tube pan.
Servings: 12 (change)
INGREDIENTS:
3 cups white sugar
1 cup butter
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/4 cup apricot brandy
1 teaspoon lemon zest
1 cup white sugar
1 cup water
1/2 cup peach schnapps
1 teaspoon lemon zest
1 cup apricot preserves
1 teaspoon lemon zest
1/2 cup apricot brandy
DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, cream together the butter and sugar until light. Beat in the eggs, one at a time. Stir in the lemon zest and sour cream. Sift together the flour, baking soda and salt, stir into the creamed mixture alternately with the brandy. Put the batter into the prepared tube pan.
Bake for 1 hour and 15 minutes in the preheated oven. Cake will spring back to the touch when done. To make the syrup, use the second set of ingredients. Combine the sugar, water, peach schnapps, and lemon zest in a small saucepan over medium high heat. Bring to a boil for 1 minute. Turn the cake out onto a wire rack. Place cake in the upside down position, and place a cookie sheet under the wire rack. Poke holes in the bottom of the cake with a fork. Pour the syrup over the entire cake, until all of the syrup is absorbed. Let cake stand for a few minutes.
To make the topping for the cake, use the third set of ingredients. In a small saucepan, combine the apricot or peach preserves, apricot brandy and lemon zest. Bring to a boil over medium heat. Let the mixture boil for 1 minute. Turn the cake over onto a serving plate, drizzle the warm glaze over the top. Serve warm or cooled.