With Fall being right around the corner, what better way to honor this fruit than to try these delicious peach pie recipes that can easily be prepared with a Maytag appliance. Whether you want to try a sweet dessert you can sink your teeth into or would rather sit down and enjoy a fruity beverage, there is something here for you.
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Creamy Peach Icebox Cake
To start off the list, we have the Creamy Peach Icebox Cake. This multilayered dessert is super simple to make for any gathering or just for something sweet to end your night. You will need the ingredients listed below to make this peach recipe.
- 2 (10 3/4-oz.) frozen pound cakes, thawed
- 1 (10-oz.) jar of peach preserves, divided
- 1-quart vanilla ice cream, slightly softened
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 3 tablespoons powdered sugar
- 1 cup peeled fresh peach slices
Cut off the brown crusts from pound cakes using a serrated knife. Throw away after, this part is not needed. Cut each cake into 1/2-inch-thick slices (You will have 18 to 24 slices). Line the bottom and sides of a 9- x 5-inch loaf pan with plastic wrap, allow a 4-inch overhang on sides. Place 1 tablespoon of the preserves in a microwavable bowl; chill until ready to use.
Arrange 6 to 8 cake slices, side by side, to cover bottom of pan in 1 layer (trim slices if you need to fully cover bottom). Spread 2 cups ice cream over cake layer to edges of pan. Spread half of the remaining preserves (about 1/3 cup) evenly over ice cream layer. Repeat the process with 6 to 8 remaining cake slices (trim slices as needed), and remaining ice cream and preserves. Arrange the last 6 to 8 cake slices over the preserves layer. Pull plastic wrap overhang up and tightly over cake. Allow cake to for Freeze for 8 hours in your Maytag Refrigerator.
Beat heavy cream and vanilla extract with an electric mixer on high speed until foamy for 30 seconds. Gradually add powdered sugar, beating until stiff peaks form for 1 to 2 minutes.
After the 8 hours remove cake from freezer. Holding the plastic wrap overhang, lift cake from pan; invert onto a platter. (Discard plastic wrap.) Spread whipped cream over cake.
Melt reserved 1 tablespoon preserves on HIGH until just melted and smooth for about 10 to 15 seconds; mash large lumps with a spoon. Gently stir in peach slices to coat. Carefully Spoon mixture over cake adding more peach slices as you would like. Serve immediately and enjoy!
McLeod Farms Fresh Peach Pound Cake
Unlike your typical pound cake, the McLeod Farms Fresh Peach Pound Cake, hits different due to the peaches. Peaches allow the cake to preserve more moisture than your typical pound cake. With that being said here are the ingredients and Instructions needed to follow through that can easily be made with your Maytag appliances.
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups Mac's Pride peaches, peeled and chopped
Preheat your Maytag oven to 325 degrees. Butter a 10-inch tube pan and coat with a little white sugar.
In a large bowl, Mash together the butter and sugar until light and fluffy. Add the eggs one at a time, beating them well with each addition. Gradually add the vanilla into the mix.
Reserve 1/4 cup of the flour for later, and sift the remaining flour, baking powder and salt together. Gradually stir into the creamy mixture made in the previous step.
Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly in prepared pan.
Bake for 60-70 minutes or until an inserted toothpick comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Step 6. **Optional
While the cake is cooling, to a small saucepan add 2 Tbsp of cornstarch and sugar cook over low heat. Then blend peaches and sugar together into a puree form and sweetened to your liking. Pour Puree into small saucepan and stir until mixture has thickened. Drizzle over the cake as a glaze before serving.
Cast-Iron Skillet Peach Cobbler
The Cast-Iron Skillet Peach Cobbler comes in handy when you don’t feel like making such a big portion and don’t have the time but still want to enjoy a classic. The cast iron allows the cobbler to fully cook in a shorter amount of time giving you more time for other activities.
- 1/4 cup unsalted butter
- 1/2 cup flour
- 3/4 cup sugar
- 1/2 cup milk
- 1/2 T baking powder
- pinch of salt
- 2 cups fresh peaches, sliced
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
Put the butter in a 10'' cast iron skillet or a glass 8x8 baking dish and heat to melt. If using the cast iron skillet place the skillet on a stove burner on LOW and allow the butter to melt. If using a glass 8x8 dish, melt the butter in the pan in the microwave.
In a saucepan combine the sliced peaches and brown sugar. Bring this mixture to a low boil, continuing to stir until syrupy.
In a mixing bowl combine the flour, white sugar, baking powder, salt and milk. Whisk together and pour over the melted butter. DO NOT STIR the batter into the butter, just pour over it.
When the peaches are ready, pour them over the batter. Again, DO NOT STIR.
Sprinkle the whole dish with cinnamon.
Bake in your Maytag oven for 40 minutes at 375 degrees.
Serve warm with vanilla ice cream or whip cream and enjoy! Refrigerate any leftovers.
This recipe has a longer process but it is well worth it in the end to enjoy some Peach Empanadas. These pastries are great whether you want something warm or cold. A perfect treat for any time of the day.
- 2 cups all-purpose flour
- 1 tablespoon white sugar
- ½ teaspoon salt
- 1 cup cold butter, cut into 1/2-inch pieces
- ¼ cup cream cheese
- ¼ cup sour cream
- 2 ripe peaches, peeled and cut into 1-inch pieces
- 3 ½ tablespoons white sugar, divided, or more to taste
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 1 pinch salt
- ½ egg, beaten, or as needed
Place flour in a medium bowl. Whisk in sugar and salt. Cut in butter using 2 knives or a pastry cutter. Gently work in cream cheese and sour cream until dough is combined.
Turn dough out onto your working surface. Quickly gather crumbs together into a square; fold square in half. Flatten dough out into a larger square using a rolling pin; fold in half again. Roll out one more time and fold into thirds, like a letter. Wrap dough in plastic wrap. Chill until firm, about 1 hour.
Mix peaches, 3 tablespoons sugar, and cinnamon in a small bowl. Let sit for about 15 minutes. Transfer filling mixture into a strainer over a bowl to drain the excess juices for 15 minutes, stirring occasionally.
Preheat your Maytag Oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Roll pastry dough onto a floured surface to about 3/8-inch thickness. Cut out 15 to 20 circles about 4- to 6-inches in diameter. Place 2 teaspoons of filling into the middle of each circle. Fold dough in half over the filling and seal edges together with your fingers. Press edges together with the tines of a fork to make a decorative seal, if desired.
Place empanadas on the prepared baking sheet; brush with egg and sprinkle with remaining sugar.
Bake in the oven until golden brown, 12 to 15 minutes. Remove from oven and let cool for 5 minutes before serving. Now you have some tasty pastries you can eat now or save for later!
Carolina Peach Sangria
With the Carolina Peach Sangria instead of using White Zinfandel like your typical white sangrias in this mix you will need Rose wine. The peach and raspberry flavor pairs well with the Rose giving you an invigorating blend for your taste buds.
- 1 (750-milliliter) bottle of Rose wine
- 3/4 cup Vodka (Your Preference)
- 1/2 cup peach nectar
- 6 tablespoons thawed frozen lemonade concentrate
- 2 tablespoons sugar
- 1-pound ripe peaches, peeled and sliced
- 1 (6-oz.) package fresh raspberries**
- 2 cups club soda, chilled
Mix in the bottle of Rose, Vodka, Peach Nectar, the frozen lemonade and sugar. Stir until the sugar dissolves completely.
Once the sugar dissolves add the peaches and the raspberries. The key to a great sangria is to make sure you let the fruit sit overnight for at least 8 hours in your Maytag Refrigerator. That way you ensure that the fruit completely soaks in the liquid and is fully able to blend all the flavors.
After the Sangria has been sitting for 8 hours stir in the club soda just before serving. Garnish the glass with fresh mint to finish off this cocktail.
Peach Margaritas whether you enjoy them blended or over the rocks what better way to mix up your classic margarita than with Peaches. Just a few easy steps to follow to get your started to a great refreshment.
- Fresh Peaches
- Orange Liqueur (ex: Triple Sec)
- Agave Nectar or Honey
- Fresh Lime Juice
- Ice Cubes
- Chili-Lime Seasoning (ex: Tajín)
Making a margarita is as simple as making a smoothie or juice, but a whole lot more fun. Just toss the peaches in a blender and puree. This should take around 30 seconds to 1 minutes depending on your blender.
After the peaches reach the consistency, you want add the ice cubes, Fresh Lime Juice, Agave Nectar/ Honey, Tequila, and Orange Liqueur. Typically, the rule of thumb with cocktails is to start with the least expensive ingredient and then move up to the more expensive, so that if you make a mistake, you don't waste the good stuff. Any order works as long as you’re on top of your measurements.
If you want to add a little extra to your margarita, use the lime and go around the rim and dip the glass rim into a bowl of Tajín. But any chili-lime seasoning or even a simple salt works well too!
Once the mix reaches the consistency you prefer pour into your Tajin rim covered glass and enjoy responsibly!
Remeber, whatever you're making out of your extra peaches for the year, you can easily use a Maytag appliance. Whether you're cooking a cobbler in a Maytag oven or storing leftover in a Maytag refrigerator. Maytag appliances have got you covered.
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