Tuesday, October 18, 2011

Colorado Peach Cobbler

We had just made a major shopping trip to Costco and my counter tops are overflowing with fresh fruit. Not a bad problem to have.

This recipe was quick, easy, and so delicious. Even with my substitutions, it came out perfectly!!!


Original recipe: Clara Hinman, for TasteofHome Family Collection Cookbook
Adapted recipe & photos: SomethingDifferentForDinner

Colorado Peach Cobbler


1 cup sugar
2 tablespoons all purpose flour
1/4 teaspoon ground nutmeg ( I didn't have this so I used Pumpkin Pie Spice)
4 cups sliced peeled fresh peaches


1 cup brown sugar
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup cold butter
1 egg, beaten (I didn't have any eggs either. I substituted 2 tablespoons water, 1 tablespoon oil, and 2 teaspoons baking powder. I found this substitution on a vegan website, worked great!!!!!!)

In a bowl, combine sugar, flour, and nutmeg(pumpkin pie spice). Add peaches; stir to coat.

For topping, combine sugar, flour, baking powder, and salt; cut in the butter until the mixture looks like fine crumbles. Stir in egg, or substitute. Spoon over peaches

Bake at 375 degrees for 35-40 minutes or until the filling is bubbly and topping is golden brown.
Serve hot or cold with vanilla ice cream.
Yield: 8-10 servings

Monday, October 17, 2011

Tuna Salad Sandwiches

It's fall!!!! I can't tell you how happy I am for autumn. It's my favorite time of year. The days are shorter, nights longer and cooler, and Halloween is almost here. Food just tastes so much better when the weather gets cold. Summer was great and busy. I had a nice break from my blog, but I missed it and my husband missed all the good food.

It's official, I'm in the kitchen again. Plus, I got a really nice new camera. Canon EOS Rebel T3i. VERY NICE.

Happy Monday!!!

****Here is my grandmother's recipe for tuna salad sandwiches, minus the dried cranberries.


La Brea Bakery brand, Torta sandwich rolls
Romaine lettuce
2 cans solid white albacore tuna
1/2 an Asian pear
1 hard boiled egg
1 garlic dill pickle
Dried cranberries
3 tablespoons mayonnaise
Salt & pepper

Combine all chopped, diced ingredients into large mixing bowl.
Add mayonnaise to your liking, I used about 3-4 tablespoons, I dunno I don't measure.
Salt and Pepper to taste.

Fill your torta roll with tuna salad and romaine lettuce.

served with Asian Pear