Rustic peach cake

 

Peach cake. (rustic coffee cake)

1 box Krusteaz Gluten Free Honey cornbread mix
1/3 cup Vegetable oil
1 egg
3/4 cup milk
1 tsp Four season's gourmet cold pressed Blueberry Vinegar
1 Tb white sugar
1 ripe peach, thin sliced
1 TB brown sugar

Mix vinegar into milk, making blueberry buttermilk. (could use any vinegar)




Wisk oil, egg and milk.
Stir in white sugar and mix, until moistened
Spoon batter into greased 8X8 pan
Top with peach. Press peach down into batter.
Sprinkle Brown sugar on top
-let rest while oven preheats to 375.
Bake for 30 minutes.
Check center for doneness with a toothpick, might need 5-8 more min.

Let cool, and slice.

We love it. And it's not super sweet or heavy. It's a nice snack cake as is, or with some wiped cream, and caramel sauce, makes an easy desert.

Chocolate tropics. Choclate cookies with dried fruit.

A cross between a cookie, and the corner piece of a brownie.

Chocolate Tropics

 

12 oz bag semi sweet-chocolate chips,
1/2 c brown sugar
1/4 c white sugar
2 eggs
4 Tb oil Coconut is best, but any oil will work
1/4 cup banana, ripe, mashed

3/4 cups Bob flour
1/2 tsp  baking soda
1/4 guar gum
1/2 tsp salt

1 cup total of: white chocolate chips, coconut, dry tropical fruit, chopped nuts.

 

-Melt chocolate chips, then allow to cool slightly.

-In a large bowl beat in sugars, eggs, oil and banana, until smooth.

-Add chocolate to big bowl and stir to incorporate

-In a small bowl, whisk together flour, soda, gum and salt.

-Add dry to big bowl, stir to incorporate.

-fold in fruit and nuts.

-1 Tb of dough into each cup of a mini muffin pan.
Bake 350 for 12 min.

 

These very chocolaty treats came from an old recipe, that I loved, but when I tried using a GF flour, even with the Gar gum, they would just puddle all over the place, so one day I put them in the mini muffin pan, to keep them from spreading, and the results were delicious.

Pad po tak. Thai noodle seafood and sausage (gluten free)

 I think this would be called Pad Po Tak.
It's a variation and amalgamation on a few recipes

Soak rice noodles in cold water 3 hours. Then drain.

 To make sauce, mix
 1/4 tsp Thai green curry paste (I used red, should be more mild)
 3 Tb Coconut cream
 3 Tb fish sauce
 2 Tb white sugar
- mix together, set aside.
- Heat a large deep sided pan. In 2 Tb of oil sauté
 1/4 lb Shrimp, shelled, deveined
 1/4 lb white Fish, cut into bite sized pieces (snapper, cod, tilapia)
 2 Thai Sausage, Lemmon grass,  sliced

-then add
 1/2 cup bell pepper, diced
 1/4 cup fresh basil
 Noodles
 Sauce
 -Stir to coat.
 -cover and simmer for 3 minutes, until noodles are translucent.

Excellent on its own, or with another Thai dish, like curry soup.