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Since I am still learning how to bake, and alter recipes, I have a question for any readers out there...
I have yet to figure out how to perfectly substitute applesauce for butter and/or oils. I attempted to make my Whole Wheat Carrot Cake Oatmeal Raisin Cookies last night with this method and you can basically stamp a big FAIL on that. They turned out nasty, ugh.
I know that doing this can in turn make your finished product dry, but is there are way to use applesauce that keeps a somewhat similar flavor and texture to the original?
Try this!
While I don't usually condone eating frozen food or canned foods on the regular, the average working woman sometimes has to resort to frozen meals or canned veggies every now and then. I even posted about my favorite frozen meals in May, with another installment to come soon. As long as you're getting something healthy out of it, not loaded down with salty sauces or creamy cheeses, sometimes a "convenience meal" might be the way to go.
Today I grabbed whatever I had on hand at home and rushed out the door to work, and threw these two things together in a bowl for a very satisfying lunch.
BumbleBee has jumped on the wagon of flavored tuna packets, and my favorite is the sun-dried tomato and basil flavor. So that was my first ingredient, then I searched the freezer and found my new favorite go-to veggie Green Giant's Weight Management mixture, that includes snow peas, carrots, black beans and edamame in a light butter sauce.
I heated up the veggies and mixed these two together and came up with a quick, pretty healthy meal in no time at all.
"All the old southern ladies around here use this simple recipe for cobblers--cuppa, cuppa, cuppa. Which means one cup milk, one cup flour, and one cup sugar." -Nana
Ingredients- 1 cup self rising flour
- 1 cup sugar
- 1 cup milk (low fat is fine)
- 1 stick butter, melted
- Fruit of choice (I used about 8 fresh peeled and sliced peaches, you need enough to make a solid layer on the bottom of whatever pan you are using)
- 2 tsp vanilla extract
- 2 T cinnamon (more or less for your liking)
- 3 T sugar
Preheat your oven to 400 degrees F.
Peel and slice your fruit of choice (if using blueberries or blackberries no peeling or slicing needed :)) and arrange on the bottom of a lightly greased 9" x 13" pan.
Sprinkle a few tablespoons of sugar and cinnamon over the fruit mixture, as much or as little as you would like.
Mix together flour, sugar and milk until no lumps appear. Stir in vanilla extract. Mixture should be runny. I also added a few teaspoons of cinnamon to the batter, and I actually used about 1 1/2 cups each because I was making a bit more which turned out perfect. I also added a few more spoonfuls of flour just so that the mixture wasn't too watery, but that is all up to you.
At this point, I was a little unsure as to when I should pour the melted butter over the top of the dish, and so I just poured it in over top of everything before baking. I thought afterwards though that it might have been good to let the dessert bake and then take it out, pour the butter on and sprinkle with some more sugar and cinnamon. Either way, it will come out yummy.
Bake at 400 degrees for about 15-20 minutes, or until pastry is lightly browned.
The KBo Conclusion:
I thought that this dessert was perfect for summer, especially for our July 4th BBQ! I would like to try it again, however, and turn it into something a little healthier...I might try it with some honey or agave nectar and Splenda, also with less butter and perhaps use Smart Balance instead. I will let you know how that turns out!
But all in all, this was melt in your mouth good, and oh so easy. The part that took the most time was peeling and slicing all those peaches! Some of mine were at their peak ripeness and it was pretty hard to get the skin off those babies.
I would suggest this for any summer celebration, and it would be great with apples, cherries or blueberries as well. Enjoy!
