Peach Cobbler

     Fall is in the air and it is cool enough to bake.  Some of the late summer fruit is still available and if not feel free to use frozen.  As I said last week, we have a peach tree and all the fruit came on at once so I had to figure out what to do with it.  I've already canned and made enough preserves to last me a lifetime so I decided to make cobbler and I now have enough in the freezer to last all winter.  I suggest you serve this warm with vanilla lactose free ice cream on the side.
     I made this recipe with Splenda instead of sugar because my husband diabetic and also people with acid reflux should also watch their sugar intake.  I also used ground mace instead of cinnamon.  It is a nice go between cinnamon and nutmeg.

                                                                      Peach Cobbler

1 1/2 tblsp. corn starch, sifted
1/4 tsp. ground mace
1/4 cup brown sugar
1/2 cup water
4 cups peeled, diced peaches

Topping
1/2 cup flour
1/4 cup rolled oats
1/4 cup crushed granola cereal
1/4 cup packed brown sugar
1/2 tsp. ground mace
pinch salt
4 tblsp. stick margarine
1/3 cup chopped almonds

     In a sauce pan combine the first four ingredients and cook until thickened.  Add the peaches and stir until the peaches are covered.  Spoon into an 8 or 9 in. square baking dish which has been sprayed with vegetable spray.  Set aside.
     Topping:  Mix the first six ingredients.  Cut in the margarine until the margarine is the size of peas.  Add the almonds.  Spoon on top of the peaches and spread evenly.  Bake at 350 for 30-35 min.
     Next week I'll share another pizza recipe using a different crust and toppings.  It's football season so it's time to be ready with pizza!

Lemon Dessert Shot and Coffee Dessert Shot

     This is my second selection of dessert shots.  I intend to work on some for the future because I think they would be so versatile to make for a variety for a buffet, to make one for a small dessert after a dinner party, or to have a small dessert to have on hand whenever you wanted it.  You can also use these recipes as inspiration to make your own dessert shots.  If you don't have small glasses, you can use wine glasses, or use small baking dishes.

                                                               Lemon Dessert Shot

4 ea. 4 oz. shot or dessert dishes
3.4 oz. lemon instant pudding and pie filling
1 1/2 cup lactose free milk
2 1/4 cups nondairy whipped topping
5 oz. jarred lemon curd

     Make pudding as directed for pie filling using the pudding and milk.  Fold together 2 cups of the nondairy whipped topping and lemon curd until smooth.
     Layer half of the pudding mixture, then divide the whipped topping mixture between the four dishes, then top with pudding mixture.  Divide the 1/4 cup whipped topping between the four dishes. Serves 4.



                                                             Coffee Dessert Shot

4 ea. wine glasses or other dessert dishes
3.4 oz. cheesecake instant pudding pie filling
1 1/2 cup lactose free milk
1 1/2 tsp. instant coffee
2 tsp. hot water
2 plus 1/2 tsp. chopped almonds
2 plus 1/2 tsp. nondairy chocolate chips
4 tblsp. nondairy whipped topping

     Dissolve coffee in hot water and cool.  Mix pudding, milk, and coffee/water mixture according to pie directions on box.  Spoon in half of mixture into four glasses.  Top with 1 tsp. chopped almonds and 1 tsp. chocolate chips.  Spoon remaining pudding mixture on top and top with 1 tblsp. whipped topping, 1/2 tsp. chopped almonds and 1/2 tsp. chocolate chips. Serves 4.
     Next week I'll share my recipe for peach cobbler.  We have a peach tree and all of our peaches were ripe at once and I needed to find a good recipe quickly.  I'm pleased with the one I found and reworked and I'll be happy to share it with you.  See you next time. 

Chicken Cordon Bleu

     Chicken cordon bleu always sounded like it would be difficult to me so I never looked at a recipe.  When I did, I realized it wouldn't be difficult at all.   This is a recipe you can serve for dinner any night or it easily dresses up for a company diiner.  It appears you worked hard on it and you really didn't.

                                                           Chicken Cordon Bleu

4 boneless skinless chicken breasts
1/8 tsp. salt
1/8 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 oz. prosciutto
4 slices ea. rice and swiss flavor
   cheese food alternative
1/3 cup panko breadcrumbs
1/3 cup minced fresh parsley
1/4 cup flour
1 egg yolk
2 tsp. water
3 tblsp. olive oil

     Place chicken breasts between two pieces of wax paper and pound to 1/4-inch thickness (this is a good place to get out any frustration you're having).
     Rub chicken pieces with the salt, pepper, garlic powder, and onion powder.  Divide the prosciutto between the chicken breasts.  If you can't find prosciutto, use thinly sliced ham.  Fold chicken in half and press down to hold shape. 
     In a shallow bowl mix the breadcrumbs and parsley and set aside.  In another shallow bowl whip the egg yolk and water.  In another shallow bowl place the flour. 
     Coat a large skillet with cooking spray and olive oil and set over low heat.  Following these steps to get the chicken prepared to go into the pan:  take one folded breasts and dip it in the flour on both sides, then dip it on both sides in the egg mixture, then in the bread crumb/parsley mixture on both sides.  Place it in the skillet and repeat with the remaining three breasts.  Watch the chicken that it browns on the outside but is cooked thoroughly on the inside.  If you have any doubt when the outside is cooked, place it in the microwave briefly to make sure the middle is cooked.  Makes 4 servings.
     Next week I'm going to share two more dessert shots:  lemon dessert shots and coffee dessert shots.  I know people with eating disabilities aren't suppossed to have coffee, but there is just a touch in this for flavoring, it didn't bother me and it was really good.  See you next time.

Cherry Strawberry Banana Shake and Blueberry Peach Shake

     As summer is comming to a close, here are the last of my two recipes for shakes.  The hottest days can come at the end of the season and it's nice to have some cool drinks while everyone else is drinking their shakes and malts.  Now you won't be left out.

                                                 Cherry Strawberry  Banana Shake

2 scoops vanilla lactose free ice cream
1/2 cup Silk Strawberry Banana Fruit and Protein Juice Blend
1/3 cup frozen , defrosted cherries

     Put all ingredients in a blender or food processor and blend until smooth.  Makes one shake, about 1 1/4 cup.


                                                         Blueberry Peach Shake

3 scoops vanilla lactose free ice cream
2 small peaches, peeled and cut in quarters
1/2 cup blueberries
1/2 cup  Silk Strawberry Banana Fruit and Protein Juice Blend

      Put all ingredients in a blender or food processor and blend until smooth.  Makes one shake, about 1 3/4 cup.
     Next week I'll be sharing my recipe for chicken cordon bleu.  See you next time.

Brownie Cheesecake Dessert Shot and Buttercotch Toffee Dessert Shot

     Many people today want just a few bites of something sweet after a nice meal but not a heavy dessert.  Some restaurants have recognized this by putting dessert shots one their menus, particularly in the summer.  You don't have to have fancy glasses.  Sometimes I serve mine in wine glasses.  Because I make mine in layers, I use containers that are clear glass, but you don't have to be restricted, you can use small coffee cups or tea cups or you can put all the ingredients in one clear serving bowl and make it look like a trifle.  I also tried these recipes with sugar free pudding mix and you can make these recipes that way as well.

                                                   Brownie Cheesecake Dessert Shot

 

6 ea. 4 oz. glasses or similar serving container
2 in. x 4 in. rectangle brownie w/ toasted almond
     brownie (recipe from 5-14-13)
instant pudding & pie filling 3.4 oz size
      cheesecake flavor
1 1/2 cup lactose free milk
1/4 cup nondairy whipped topping
3 tblsp. salted almonds, toasted and chopped

     Make pudding with lactose free milk according to directions for pie.
     Fill glasses as follows:  2 tsp. pudding, break brownies on top, 3 tsp. pudding, 2 tsp. nondairy whipped topping per dessert and divide nuts and sprinkle on top.  Refrigerate until ready to serve.  If you are making these the day before serving, place in a container you can cover, otherwise the nondairy topping gets rubbery. 

                                                   Butterscotch Toffee Dessert Shot

4 ea, 4 oz. glasses or similar serving container
1 ea 3.4 butterscotch instant pudding and pie filling
1 1/2 cup lactose free milk
8 tsp. toffee chips
1/4 cup  nondairy whipped topping
1/4 cup salted almonds, toasted and chopped

     Make pudding with lactose free milk according to directions for pie.
     Fill glasses as follows: 2 tsp. pudding, 1 tsp. toffee chips, 2 tsp. pudding, 1 tblsp. nondairy whipped topping, 1 tsp. toffee chips, top with 1 1/2 tsp. almonds.  These are best served the day you make them, otherwise the top gets rubbery and the toffee is less crunchy.
     Next week I'll share my third and last in a series of fruit shakes:  cherry strawberry banana and blueberry peach.  See you next time.