When the weather was still warm a dear friend dropped off several large and perfect peaches! I set aside a couple for immediate eating pleasure and then peeled and sliced the rest for the freezer and future smoothies and a pie.
Pie day came. I made a single crust and mixed chopped peaches and a few red raspberries with sugar and cinnamon and touch of cardamom. I’ll let the images tell the rest…….
Enjoy! CATE B
I love this rolling pin
I have recently changed my eating habits – to the better. It was and still is a major feat. But the results are awesome.
Today I was craving a taste of sweet. Sweetness that was more than an apple. More than jelly on toast. More than, well, you get the idea.
Since I have no laws in my new eating habit, other than to think before I eat and keep the carbs at a minimum, I have a cheat day now and then. Or a cheat moment.
I wanted a donut. So I grabbed the donut pan I use for baked donuts and whipped up a cinnamon batter with raw, organic sugar and a bit of rice flour in place of regular flour (I do love me some gluten). Popped those pups in the oven.
In the meantime, I melted a little butter on the stove so I could gently dip said donuts in the butter so the sugar-cinnamon mixture would stick nicely.
Little did I know that the butter stayed on the flame slightly more than I intended. BUT when I popped a donut hole in my mouth my tastebuds stood up and cheered. I had, unknowingly, browned the butter. The flavor had that hint of caramel goodness.
It’s a keeper!
2 C Flour…. 3/4 C Sugar (I used raw)……. 2 tsp. BP…….some cinnamon
3/4 C buttermilk……. 2 eggs, beaten lightly……. 2 T melted butter
Sift dry ingredients, combine liquids and pour into dry until just combined.
Bake @ 400 degrees F for about 7-9′
cool 4′ and remove from pans. Cool and dip in butter and sugar-cinnamon mixture.
Enjoy! Cate B