From Daryl aka Avery:
Giveaway below...
To everyone who helped getting the word out about Fudging the Books thank you! I don't have any official numbers, but it's doing well in the bookstores. You are all the best.
 |
| Pirate Booty Fudge |
For the past few weeks, I've been sharing chocolate-y recipes with you. Why? I'll bet you can guess. Look at the title of my book. Yep, that's right. There are chocolate recipes in the book too. Don't miss the pirate booty fudge!
But today, no! No chocolate! No fudge.
Before peaches go out of season, I have to share this delicious cobbler with you. A few weeks ago, Peg shared a cobbler recipe, using strawberries. I saw it and thought, hmm. Peaches and gluten-free. Will it work? It did. And then my husband, who is recently diabetic, pouted. What could I make for him? So I remade the recipe making it gluten-free AND sugar-free. Equally delicious!
So there you have it. PEACHES!! My favorite all-time fruit. How I wish I could get good ones all year round!
By the way, I also made this recipe with blueberries, but the pictures didn't turn out so great. Blueberries are just too dark. I'll share them at the end, so you can see. No matter how you slice it, delicious!!!!
TWO RECIPES:
Old-Fashioined Fruit Cobbler
Gluten-free
Ingredients:
4 cups of
your favorite fruit (blueberries, peaches, peeled * see note below)
1 cup
gluten-free flour
2
tablespoons whey protein powder
1 teaspoon
baking powder
½ teaspoon
xanthan gum
1 cup sugar
(**see sugar-free note below, too!)
1 beaten egg
¼ cup
butter, cut into cubes
Directions:
Preheat oven to 375.
Line an 8x8 pan with parchment
paper. Spread the fruit in the bottom of the pan.
In a large bowl, mix the dry
ingredients: gluten-free flour, whey powder, baking powder, xanthan gum, sugar.
Add the beaten egg and mix with a fork until the egg is incorporated, and the
mixture is crumbly.
Spread the mixture evently over
the fruit in the pan.
Dot with butter. It’s hard to get it even. Do your best. {You can even melt the butter, and then pour,
which I found easier the second time I made this.}
Bake for approximately 40
minutes (know your oven!). Remove and let cool at least 20 minutes.
Serve in squares and top with
whipped cream or ice cream, if desired.
*BLUEBERRIES are easy. Rinse and pour into the pan.
*PEACHES – to remove the peel of peaches easily, heat water in a sauce pan to almost boiling. Remove from heat. Using tongs, dip a peach into the hot water for about 5-10 seconds. Remove, using tongs, and then use a serrated knife. It will easily slip under the skin. Do this one peach at a time. 4 cups of peaches = 4 very large peaches.
NOTE: You can make 1 1/2 recipes and use a 13 x 9 pan!
* * *
Old-Fashioined Fruit Cobbler