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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I have over 500 photos, but I don’t have the time and energy to post them right now. I had a blast and will always remember the trip!

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They ALL go to work with me tomorrow- nothing stays at home with me.

Thank GOODNESS they are all not ripe at the same time…

To catch some of you up, yesterday I mentioned that a good friend went to Michigan and brought me home 1/2 bushel of peaches and a pound of fresh blueberries. Yes, I asked for them. Well, if you are not sure what a 1/2 bushel looks like…

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Aaaaanyway, I made a peach cobbler and a peach and blueberry Gallette tonight — what the hell is a gallette, you ask? Well, uncooked, it looks like this… It is a cross between a calzone and a pie. You use a pie crust and fold it around the peach and blueberry mixture — it cooks up really pretty (egg on the top makes it shine and brown) and it is actually low in sugar and fat — no added butter or oil. I was an idiot and left the electronic versions of the recipes at work, so I will post them tomorrow.

[caption id="attachment_350" align="alignnone" width="300" caption="Gallette cooking"][/caption]

 

 

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My friend brought me back a crapload (and I do mean a crapload– a half bushel!!) of peaches and a pound of blueberries from Michigan this weekend (and yes, I asked for that many and yes, it was EXTREMELY SWEET of JP to bring them back for me). I know I want to eat them “raw”, but I think my digestive system and my tummy will like it more if I try to freeze-slash-bake them into goodies. Any good, WW friendly recipies you are willing to share for blueberries, peaches or a combo of both?? I have checked WW online, and while they have good stuff, some of it is a tad over my skill level, if you know what I mean. (read: NOT A GOOD COOK-YET).

Thanks in advance and hey — LOOK KIDS- more than one post today and 2 consecutive posts! WOW!

I had the pleasure of getting a free pass for myself and a friend last Monday to see an advanced screening of Step Brothers, the new Will Ferrell flick. Since it was free, I had low hopes, since I was not a fan of Anchorman and the same guys wrote both flims. WOW– was I wrong- I FREAKIN LOVED this movie. If you are not a fan of watching grown men act like 12 year olds, than this is not a film for you. I started laughing from the very beginning and actually didn’t stop until the very end. Most “stupid-boy-potty-humor” movies become super-predictable and but the end I am almost saying out loud what is going to happen next. But in this one you THINK you know what is going to happen and then POW! Something hi-larious is thrown at you out of left field. The title of this post is my favorite line from the movie- I about vell out of my chiar when it was uttered. I am actually going again this weekend with a bunch of friends who haven’t seen it yet so I am sure I will leave with new lines to be uttered. If you get a chance, go see this movie. It is damn funny. LOL

Lance came on my iPod tonight after my 45 minute walk to congraulate me on my Best. Mile. Ever.

14.46 minutes per mile.

It has been a LONG time since I have heard him over my iPod, as I have been up and down with my workouts with the Nike+iPod attachment. It means I am getting a bit faster and that the inhaler (for the excercise induced asthma I am currently battling) is working.

I am enjoying my “new” body, and a friend that I see every weekend for “girl’s movie night” called me today to tell me that she could really see a difference last night in the way that I look — let me tell you, it really felt good to have positive reienforcement.

I am still at WW and I am still losing. I am currently at 190 and hope to break into the 180′s on Tuesday (though that may be hard as I am close to TOM and I have been eating nothing but salty and sugary crap the past week – OH! And I am having a very strong pasta attack for some reason).

This is the smallest I have been in my adult life and I am a bit scared that I am going to get lax on my workout and eating habits and gain some of it back. I have to remain dilligent and really work on this.

As I mentioned below, I will be losting more (I hope) as I now have a phone that has an unlimited web connection.

Hope you are all doing well.

My new mantra: MORE NEW POSTS! MORE NEW POSTS!!

AJ

i just go a new phone- a Blackjack II – and i think i may now have access to the blog from my phone. this is a test to see if it really works… if it does, i hope to be blogging more from the road…