So I promised…

The recipes- Here they are! Enjoy. 

Peach Cobbler

Recipe Summary

Difficulty: Easy

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 6 to 8 servings

Cobbler filling: 4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins) 3/4 cup brown sugar 1 teaspoon cinnamon 1 teaspoon vanilla 1 tablespoon flour   Cobbler crust: 1 cup flour 1 teaspoon baking powder 1/2 teaspoon baking soda 3 tablespoons brown sugar 4 tablespoons unsalted butter, cut into small pieces 2/3 cup buttermilk 1 tablespoon brown sugar, for topping Whipped cream Preheat the oven to 425 degrees F. Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes. Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough. Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream.  NOTE: I would use a lot less brown sugar next time – or use Splenda brown sugar mix- it is SUPER Sugary.

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Summer To Autumn Peach Galette

in Guest Recipe Book

Servings: 8

Comments: Top each slice with a dollap of Lite or Fat-Free Non-Dairy Whipped Topping, and indulge in this lovely summer to autumn galette.

Ingredients: 1/2 of a 15-ounce package folded refrigerated unbaked piecrust (1 crust) 1/4 cup granulated sugar 4 teaspoons all-purpose flour 1/4 teaspoon ground nutmeg 3 cups peeled and sliced peaches (I also added some fresh blueberries at the last minute) (1 1/2 pounds) 1 tablespoon lemon juice 1 large egg, beaten 1 tablespoon water

Instructions: Let the pie crust stand at room temperature according to package directions; unfold. Line a large baking sheet with foil and lightly flour. Place pastry on the prepared baking sheet and roll to a 14 x 11-inc oval.   In a large mixing bowl stir together granulated sugar, flour, and nutmeg. Stir in peaches and lemon juice. Spoon peach mixture onto pastry, leaving a 2-inch border.     Fold pastry border up and over peaches, folding edges gently as needed. Combine egg and water.Brush egg mixture onto the top and sides of the crust. Bake in a 375 degree F. oven for 40 to 45 minutes or until the crust is golden. If necessary, cover top crust with foil for the last 10 to 15 minutes of baking to prevent overbrowning. Cool for 30 minutes on the baking sheet. Makes 8 servings.   Tip: You can substitute nectarines, plums, or other summer fruit for the peaches, if desired.   Note: This is a great treat for diabetics or people who are on a sugar or fat restricted diet. Only 26 grams of carbs (excluding the 1 gram of fiber) and 0 grams of saturated fat.     Nutritional facts per serving: Calories: 186 Total fat: 8g Saturated fat: 0g Cholesterol: 34mg Sodium: 113mg Carbohydrate: 27g Fiber: 1g Protein: 2g Vitamin A: 4% Vitamin C: 8% Calcium: 0% Iron: 1%

Source: DianasDesserts.com

 

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