I love traditional cornbread but for those trying to avoid gluten, it isn’t a fit. Last night I made a big pot of beef stew with cornbread for the family but needed a gluten-free version. The Almond Flour Cornbread is delicious with the slight sweetness of honey. Yummy!
While I was writing this post today my good buddy, Jan, sent me a link to a ‘Today’s Dinner Party‘ that brought a smile to my face, given all of the dietary restrictions we all face.
ALMOND FLOUR ‘CORNBREAD’
1 1/2 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup honey
4 eggs, beaten
Preheat the oven to 350 degrees.
Place the flour, baking soda and salt into a bowl and whisk to combine.
Add the honey to the beaten eggs and add to flour mixture. Stir until fully combined and no lumps remain.
Pour into a well-greased 8×8″ baking pan and bake for 20-25 minutes or until a toothpick inserted in the center of the bread comes out clean.
Fresh fruit…pies, cakes, coffee cakes or naked is my favorite dessert or breakfast treat. This recipe, from Southern Living, caught my eye and with more beautiful peaches and a box of fresh blackberries, I had to try it.
My oven bakes a little hot, so the bottom is quite brown but still delicious. This recipe will stay in my recipe box and perhaps a straight peach coffee cake will be in the plan for next summer!
BLACKBERRY PEACH COFFEE CAKE
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well. Add flour, cinnamon, and nutmeg; beat just until blended.
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 teaspoons vanilla extract
2 cups peeled and sliced fresh firm, ripe peaches (about 2 large peaches, 7 oz. each)
1 cup fresh blackberries
Preheat oven to 350°. Prepare Streusel Topping.
Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 9-inch springform pan (I used a small oblong pyrex baking dish).
Top with sliced peaches and blackberries. Pinch off 1-inch pieces of Streusel Topping, and drop over fruit.
Bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. (A wooden pick inserted in center will not come out clean.) Cool completely on a wire rack (about 1 1/2 hours). Dust with powdered sugar. Garnish, if desired.
Peach Coffee Cake: Omit blackberries. Increase peaches to 3 cups sliced (about 3 large peaches, 7 oz. each). Proceed with recipe as directed.
Gooseberry bushes are prickly and the berries are tedious to clean but gooseberries lovers are willing to sacrifice for the greater good of a delicious, seasonal tart, pie, or cobbler. My gooseberry picking buddy, Joe the Golden Retriever, was anxious to eat these sour gems again this year. I decided to try giving a raw gooseberry to my grand-dogs as well with an equally positive response. Who knew that gooseberries were a treat of choice for the canine crowd?
I love the slight sweetness of this crust and the creamy custard surrounding the cooked gooseberries. My kids and their spouses, however, turned up their noses at my creation since they cannot fathom eating gooseberries. Oh well…more for the rest of us. Someday…they’ll wish they had a piece, right?
Make the pastry by processing the flour and sugar together. Chop the cold butter into small pieces and add to the flour and sugar. Pulse (or blend by hand) until the mixture resembles bread crumbs. Mix the egg yolk with a little ice-cold water. Add to the flour mixture and pulse until the pastry forms a soft ball. Add ice-cold water if needed to achieve desired consistency. Chill the dough for a minimum of 30 minutes.
Remove the pastry from the refrigerator and place on floured surface. Roll to fit the tart pan and place in pan. Pierce the bottom and sides of the pastry with a fork. Bake 10-15 minutes or until golden brown. Remove from oven and cool slightly.
Combine eggs, sugar, cream and vanilla extract. Place gooseberries in bottom of tart pastry and pour egg mixture over the top. Bake for 30 minutes until the center is firm.
Peppermint Buttons are a relatively new family favorite, brought to us by former neighbor. Several years ago Pam shared this recipe with us during one of my Holiday Cookie Exchanges (I must have another one some year soon). It’s easy, refreshing, and soooo yummy.
1/2 cup browned butter or margarine
3/4 cup sugar
1 teaspoon vanilla
1 large egg white
1 teaspoon baking soda
1 cup flour
1/2 cup coarsely crushed hard peppermint candies
To browned butter, place butter in an 8 to 10 inch frying pan over medium heat until lightly browned, 5-10 minutes. Pour into a bowl and cool.
In a bowl with a mixer, beat butter with sugar until well blended. Then beat in egg white and vanilla.
In another bowl, combine flour and baking soda. Add to butter mixture. Stir then beat until well mixed. Stir in crushed peppermint candies.
Drop dough in 1/2 tsp portions 1 inch apart onto buttered cookie sheets.
Bake in 350F oven until tops of cookies begin to look slightly cracked and are deep golden, 8 to 10 minutes. If using more than 1 pan in oven, switch pan positions halfway through baking.
With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release, let stand on pan to firm, 2-5 minutes, then transfer to racks.