Peach Cobbler (Level 2* Carbo)
5 peaches
3/4 cup brown sugar substitute (I use Whey Low gold)
1 teaspoon cinnamon
1 tablespoon white whole wheat flour
1 teaspoon vanilla
1 cup white whole wheat flour
3 tablespoon brown sugar substitute (I use Whey Low gold)
1 teaspoon baking powder
1/2 teaspoon baking soda
4 tablespoons Promise fat free margarine
2/3 cup fat free milk
2 teaspoons lemon juice
1 tablespoon brown sugar substitute, reserve for topping crust
Preheat your oven to 425 F.
Peel and slice the peaches - I used 5 which was a just little bit more than 4 cups.
I used a 9.5 x 9.5 Corning Ware shallow dish. Put the sliced peaches in the baking dish. Sprinkle the 3/4 cup brown sugar substitute, 1 teaspoon cinnamon 1 tablespoon flour, and 1 teaspoon vanilla over the top of the peaches. Show them some love, get in there with your hands and gently mix everything together. Spread evenly.
In a separate mixing bowl, combine the flour, baking powder, baking soda and brown sugar. add the margarine and using your hands again (a whole lotta love) cut the margarine into the dry ingredients. Add the lemon juice to the milk and stir, then add to the flour mixture. Stir to combine - the dough will be very soft. Set aside.
Now you are going to put the baking dish with the peach mixture into the oven for 10 minutes. It is very important not to put the cobbler crust on yet, as you have to let the moisture from the milk soak into the whole wheat flour.
After 10 minutes pull the baking dish out of the oven. Using a large spoon (or your loving hands again) drop rounded mounds of dough on top of the peaches. Sprinkle the reserved 1 tablespoon brown sugar substitute evenly over the crust and return to the oven. Bake about 20 minutes more until the yummy crust topping is golden brown and the fruit is bubbling.
Remove from oven and cool on wire rack.
Best eaten warm.
* The peaches make this level 2. You can use berries with this cobbler crust for almost level 1, or rhubarb for level 1
Enjoy!
Foxye
The Floribbean
Somersizing since 01/03
Uninterrupted recipe:
Peach Cobbler (Level 2* Carbo)
5 peaches
3/4 cup brown sugar substitute (I use Whey Low gold)
1 teaspoon cinnamon
1 tablespoon white whole wheat flour
1 teaspoon vanilla
1 cup white whole wheat flour
3 tablespoon brown sugar substitute (I use Whey Low gold)
1 teaspoon baking powder
1/2 teaspoon baking soda
4 tablespoons Promise fat free margarine
2/3 cup fat free milk
2 teaspoons lemon juice
1 tablespoon brown sugar substitute, reserve for topping crust
Preheat your oven to 425 F.
Peel and slice the peaches - I used 5 which was a just little bit more than 4 cups.
I used a 9.5 x 9.5 Corning Ware shallow dish. Put the sliced peaches in the baking dish. Sprinkle the 3/4 cup brown sugar substitute, 1 teaspoon cinnamon 1 tablespoon flour, and 1 teaspoon vanilla over the top of the peaches. Show them some love, get in there with your hands and gently mix everything together. Spread evenly.
In a separate mixing bowl, combine the flour, baking powder, baking soda and brown sugar. add the margarine and using your hands again (a whole lotta love) cut the margarine into the dry ingredients. Add the lemon juice to the milk and stir, then add to the flour mixture. Stir to combine - the dough will be very soft. Set aside.
Now you are going to put the baking dish with the peach mixture into the oven for 10 minutes. It is very important not to put the cobbler crust on yet, as you have to let the moisture from the milk soak into the whole wheat flour.
After 10 minutes pull the baking dish out of the oven. Using a large spoon (or your loving hands again) drop rounded mounds of dough on top of the peaches. Sprinkle the reserved 1 tablespoon brown sugar substitute evenly over the crust and return to the oven. Bake about 20 minutes more until the yummy crust topping is golden brown and the fruit is bubbling.
Remove from oven and cool on wire rack.
Best eaten warm.
* The peaches make this level 2. You can use berries with this cobbler crust for almost level 1, or rhubarb for level 1
Enjoy!
Foxye
The Floribbean
Somersizing since 01/03
