Gluten Free Peach Cobbler

Summer's Fresh Peaches Make Yummy Desserts

Here's my take on Peach Cobbler that's Gluten Free.

For the biscuit topping: mix 1 cup of your favorite gf baking mix* (I use Pamelas) with 2 tablespoons of sugar. Cut in 1/4 cup of butter till mixture resembles coarse crumbs. Combine 1/4 cup of milk and a slightly beaten egg. Add to dry ingredients and stir just until moistened. Set aside.
Peel and slice 6 medium peaches - approx. 4 cups and toss with 1 tablespoon of lemon juice.

In a heavy saucepan combine 1 1/2 tablespoons of tapioca (or cornstarch if corn doesn't bother you), 1/4 teaspoon of nutmeg, 1/2 cup of brown sugar and 1/2 cup of water. Cook and stir over medium heat until thickened. Add the peaches and 1 tablespoon of butter. Cook until peaches are hot about 5 min.  Pour peach filling into an 8x8x2 inch pan. Immediately spoon on biscuit dough in six mounds. Bake at 400 degrees F for 20-25 min. Serve warm with cream or ice cream. Makes six servings.
*If you can't get a GF baking mix. Use 1 cup of GF All Purpose flour plus 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.

Nancy's Gluten Free Peach Pie

Nancy's Gluten Free Peach Pie

Crust:

1 cup Gluten free flour or baking mix

1/4 tsp baking powder

1 tbs sugar

10 tbs of butter

1 egg, beaten

1 tbs Cold water

1 1/2 tsp apple cider vinegar

Mix dry ingredients together. Cut in butter until it resembles pea size bits.  Add egg, Cold water and vinegar. Mix until it makes a ball - do not over mix. Refrigerate 1 hour.

Cut ball into 2 rolls and roll out to 9-10 inch circles. Place one circle in the bottom of a pie pan. Save second circle for the crust.

Filling:

3 15 oz cans of organic sliced peaches in fruit syrup (mine was in pear syrup.)

1/2 cup sugar

  2 tbs. tapioca granules (you can also substitue with gf flour)

  1/4 tsp nutmeg

  Dash of salt

  2 tbs. butter

  1 tbs lemon juice

Directions:

Drain peaches reserving 1/3 cup of juice. In saucepan mix sugar, tapioca, nutmeg and salt. Add 1/3 cup of juice and heat-stirring constantly-until thickened and boiling. Remove from heat- add butter and lemon juice. Stir. Stir in peaches. Pour peach filling into prepared pan. Cover with 2nd crust and flute edges. Make slits to release steam. Place on cookie sheet and bake in 400 degree F preheated oven for 45 minutes.  Remove from oven and let cool. Can be served warm or cold.

Enjoy!

 
 

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A Summer Solstice Supper and Summer Reading List

Welcome! My friends and I picked the Summer Solstice to offer you a sumptuous supper and a buffet of books to satisfy your reading hunger. A good meal and a great book—summer doesn’t get any better than this.   

Each author is sharing a favorite dish, and the menu is chock-full of mouthwatering delights.  Also, the menu contains the title of one of the author’s books and a web link.

Click on the link by the author’s name to find the directions for making the dish AND to learn more about the author and their book(s).

I invite you to visit each author, make a new friend or two, and celebrate the summer with us. Enjoy!!

Menu and book list:

Please check out the rest of the menu - Plus Author's books

Cocktails

Blackberry Gin and Tonic by J.K. O'Hanlon -Three Ingredient Cocktails ~ www.thirstyjane.com

Pomegranate Martini by Kathy L Wheeler - Quotable ~ http://kathylwheeler.com

Appetizer

Japanese Chicken Wings by Jan Morrill -The Red Kimono ~ www.TheRedKimono.com

Sweet & Sour Hawaiian Meatballs               by Vonnie Davis - Rain Is A Love Song ~ ttp://www.vintagevonnie.blogspot.com

Easy Stuffed Mushrooms by Alicia Dean - Liberty Awakened (Isle of Fangs, Book 1) ~http://aliciadean.com/alicias-blog/

Salad

7 Layer Salad by               AJ Nuest -  She's Got Dibs ~ http://ajbooks.blogspot.com/

Mandarin orange & spinach salad by Barbara Barrett - And He Cooks Too ~www.barbarabarrettbooks.com

Mango Black Bean Salad for 4 by Romney Nesbitt - Secrets from a Creativity Coach ~ www.romneynesbitt.net

Entrée

Pesto Chicken by Nancy Parra - Gluten for Punishment ~ www.nancyjparra.blogspot.com

Taquitos               by Calisa Rhose - Risk Factors ~ http://calisarhose.com/chit-chat/

Linda's Summer Shrimp Boil by Linda Joyce - Bayou Born ~ http://lindajoycecontemplates.wordpress.com/

Oven Fried peach chicken              Juli D. Revezzo - The Artist's Inheritance ~ http://julidrevezzo.com/blog/

Betty’s Nutty Pork Chops by Betty Bolte - Hometown Heroines ~ www.bettybolte.com/blog.htm

Dessert

Kolaches by Gina Hooten Popp - The Storm After ~ https://www.facebook.com/ginahootenpoppauthor

Chocolate-Cherry-Coconut Cupcakes by Luna Zega - Tokyo Tease ~ http://lunazega.com/cupcakes.html

Fruit Compote by Brenda Sparks - A Midsummer Night's Demon ~http://www.brenda-sparks.com/blog.html

After Dinner Drinks

After Dinner Iced Coffee by Sandra Sookoo - Winging It ~ http://sandrasookoo.wordpress.com/

Pesto Chicken Recipe Directions (For ingredients go to http://lindajoycecontemplates.wordpress.com/ )

1. Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
2. Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish.
3. Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.

Gluten free tuna mushroom lasagna

Created this recipe for a yummy comfort food dinner.

1 package of gluten free lasagna noodles (I prefer brown rice but others like corn noodles. Either will work.)
1 8 oz package of fresh mushrooms - washed and sliced
1/4 cup onion - chopped fine
1/4 cup celery - chopped fine
1/4 cup roasted peppers for color
2 tablespoons butter (margarine if lactose intolerant)
1 tablespoon cornstarch
3/4 cup of milk (almond milk or soy milk will work as well)
1 can of gluten free condensed mushroom soup - I use Health Valley or Pacific
2 cans of flaky white tuna - I use the water based pouch.
2 cups of ricotta cheese
1 egg
11/2 cup parmesan cheese (or lactose free substitute)
Gound pepper to taste

Heat oven to 375 degrees. Cook and drain noodles per the package. In 2 qt saucepan melt butter, cook onion and celery and mushrooms until tender. Stir in cornstarch to make a rue. Add milk, peppers and soup. Cook until bubbly.
In a bowl mix ricotta cheese and egg and 1/2 c parmesan cheese.
Spray 9x13 pan -layer noodles, tuna, 1/2 sauce, 1/2 c parmesan cheese. Repeat. Top with parmesan cheese and if desired crushed potato chips.

Bake for 30 minutes. Pull out of oven and let rest for 10 minutes before cutting and serving. Enjoy with steamed veggie of your choice. (adds color to the meal.)

Enjoy! Can be frozen for later.

Candy Weds - brought to you by Betty Crocker

Source: bettycrocker.com via Nancy on Pinterest

Gluten-free Monday

Caramel Maple Pears

gluten-free recipe of the week  - this one is from Betty Crocker and one of many on my "Gluten-free Yum!" Pinterest board.

Ingredients:

6

yellow- or red-skinned pears, cored from bottom leaving stems attached

1

cup caramel ice cream topping

1/3

cup real maple syrup

Grated lemon peel

• 1Spray 5- to 6-quart slow cooker with cooking spray. Place pears upright in cooker. (If all pears do not fit in bottom of cooker, place remaining pears suspended between 2 others in cooker.)
• 2In small bowl, mix ice cream topping and syrup; pour over pears.
• 3Cover; cook on High heat setting 2 hours 30 minutes to 3 hours 30 minutes.
• 4Remove pears from cooker; place upright on serving plate or in individual dessert dishes. Spoon about 1/4 cup topping mixture over each pear; sprinkle with lemon peel.