Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 06-26-2012, 01:53 PM   #1
Very Gabby LCF Member!!!
 
buttoni's Avatar
 
Join Date: Jul 2011
Location: Central Texas
Posts: 4,285
Gallery: buttoni
Stats: 196/170/150
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
Peach Cobbler

Using Kevin's pie crust basically (made 1½ recipes), and 2 cans of canned peaches, I came up with a delicious Peach Cobbler today! I don't usually care for canned peaches, but DH brought these home from the store and I wanted to use them up.

This quick cobbler is made from canned, no-sugar-added peaches. The pastry goes together real easily and you can be enjoying deliciously sweet cobbler in no time. I find that even though fruit is artificially sweetened, they are usually not sweet enough for me using straight out of the can, therefore I add a packet of Splenda or Stevia to the filling every time when using canned fruit. To date, that approach hasn't backfired on me. The peaches may vary from can to can, brand to brand, so do a taste test on YOUR peaches to decide if you want to add that additional packet of sweetener or not. You can substitute ¼ tsp. xanthan gum for the glucomannan powder as your thickening agent if you prefer. This recipe is not suitable until the advanced fruits rung of the OWL ladder of Atkins, in pre-maintenance. The crust is taken from KevinPa’s pie crust recipe, for those familiar with his baking prowess.

FILLING INGREDIENTS:

2 14.5-oz. cans no-sugar-added peaches (I used Del Monte which are artificially sweetened)
¼ tsp. cinnamon
Pinch nutmeg
½ tsp. glucomannan powder
1 packet stevia or Splenda
2 T. unsalted butter (plus 1 T. more to grease the baking dish)

CRUST:

1 c. + 2 T. Carbalose flour
6 T. resistant wheat starch
½ c. + 1 T. shortening or butter
¼ tsp. salt
¼ c. ice cold water

DIRECTIONS: Grease the bottom and sides of an 8″x11″ baking dish with 1 T. softened butter. Set aside. In a medium mixing bowl, mix the peaches (with their juice), cinnamon, nutmeg, stevia and glucomannan powder (or xanthan gum). Stir well and pour into buttered baking dish. Dot with the 2 T. of butter. Preheat your oven to 350º.

For the crust, in a clean mixing bowl, measure out the flour, wheat starch, salt and shortening. Using a fork or pastry cutter, cut the shortening into the flour to break it up until it is the size of coarse cornmeal. Slowly add the water, a little at a time and begin to stir into a solid dough. Do not overwork the dough. When you can form it into a single ball, it’s ready to roll. I have two sheets of plastic I use for rolling out dough, but two pieces of any plastic wrap will do. Moisten your counter top so the bottom piece remains still while you work. Place dough on the bottom plastic and cover with a second sheet of plastic and roll the dough slightly larger than your baking dish. Lift the top piece of plastic off the dough gently and lifting up the bottom sheet of plastic, invert the dough onto your cobbler (folding the dough in half helps to lift it). Trim off the excess dough about ¼-½” beyond the pan edges and crimp the edge inward so that it is entirely inside the dish. Decorate the top with any surplus dough. I like to roll it out and cut out leaves and a representation of the fruit in the filling to dress up the tops of cobblers. This time I also took a pastry brush and dipped into some watered down food coloring for added effect. I sprinkled erythritol onto the peach as well. Pop into preheated 350º oven for about 25 minutes or until lightly golden on top. Cool slightly before attempting to dip up.

NUTRITIONAL INFO: Makes 6 servings, each contains:

330 calories
26.3 g fat
21.27 g carbs, 13.17 g fiber, 8.1 g NET CARBS
1.23 g protein
108 mg sodium
70,5 mg potassium
44 % RDA Vitamin C
__________________
Peggy
My recipe website: http://buttoni.wordpress.com/

Last edited by buttoni; 06-26-2012 at 02:00 PM..
buttoni is offline   Reply With Quote

Sponsored Links
Old 06-26-2012, 02:28 PM   #2
Blabbermouth!!!
 
rosethorns's Avatar
 
Join Date: Oct 2002
Location: Puyallup. WA
Posts: 5,708
Gallery: rosethorns
Stats: 252/140/150
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
That looks so pretty Peggy.
rosethorns is offline   Reply With Quote
Old 06-26-2012, 03:50 PM   #3
Major LCF Poster!
 
Brendajm's Avatar
 
Join Date: May 2004
Location: lancaster, Pa
Posts: 2,048
Gallery: Brendajm
Stats: 130/122/117
WOE: was atkins, now maintenance
Start Date: march, 2004
This looks so good, now to make it wheat free!!
Brendajm is offline   Reply With Quote
Old 06-26-2012, 04:14 PM   #4
Way too much time on my hands!
 
pocahontas's Avatar
 
Join Date: Jun 2002
Location: living the SLO life
Posts: 16,031
Gallery: pocahontas
Yummo!
pocahontas is offline   Reply With Quote
Old 06-26-2012, 04:33 PM   #5
Very Gabby LCF Member!!!
 
buttoni's Avatar
 
Join Date: Jul 2011
Location: Central Texas
Posts: 4,285
Gallery: buttoni
Stats: 196/170/150
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
Thank you, Esther. It was indeed yummo, Andi.

Brenda, try using Jen's G-F bake mix for the Carbalose and RWS total. That should work for you.
buttoni is offline   Reply With Quote
Old 06-26-2012, 08:28 PM   #6
Very Gabby LCF Member!!!
 
Nigel's Avatar
 
Join Date: Nov 2006
Posts: 3,652
Gallery: Nigel
*drool*drool*drool...

Thank you for posting this.

I got 2 more cases of mangoes from the neighbor yesterday and I thought of you. I found out my Grandma loves mangoes and mango juice, so I'm going to juice some up for her and give her the rest.

I would love to say that I did indeed become a mango fan, but my fruit leather just didn't turn out with a taste that I could get used to. I did try, but alas, the mangoes didn't work their magic on me.

On the up side, two of my dogs love mangoes and my eldest pup is just like me...no go. hahaha!!

Last edited by Nigel; 06-26-2012 at 08:30 PM..
Nigel is offline   Reply With Quote
Old 06-27-2012, 07:23 AM   #7
Very Gabby LCF Member!!!
 
buttoni's Avatar
 
Join Date: Jul 2011
Location: Central Texas
Posts: 4,285
Gallery: buttoni
Stats: 196/170/150
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
My hubby doesn't like 'em either, Nigel. LOL But you gave them a go. You two must not have the right gene. I read somewhere on the net last year that without the right gene, you don't like the taste of cilantro either. Folks without that gene just taste the medicinal taste of cilantro.

Definitely stick with peaches then.
buttoni is offline   Reply With Quote
Old 06-27-2012, 08:01 AM   #8
Major LCF Poster!
 
dianafoot's Avatar
 
Join Date: Dec 2005
Location: southern US
Posts: 1,210
Gallery: dianafoot
Quote:
Originally Posted by buttoni View Post
My hubby doesn't like 'em either, Nigel. LOL But you gave them a go. You two must not have the right gene. I read somewhere on the net last year that without the right gene, you don't like the taste of cilantro either. Folks without that gene just taste the medicinal taste of cilantro.

Definitely stick with peaches then.
that's funny--the first time I had cilantro, I was in Mexico. I thought the taste was due to their washing the tomatoes in lysol for the tourists! I felt almost the same about mangoes. Now I use cilantro several times a week and I love good, ripe mangoes!
dianafoot is offline   Reply With Quote
Old 06-27-2012, 08:24 AM   #9
Blabbermouth!!!
 
rosethorns's Avatar
 
Join Date: Oct 2002
Location: Puyallup. WA
Posts: 5,708
Gallery: rosethorns
Stats: 252/140/150
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
I think you are right Peggy. I can't eat cilantro for the life of me. LOL LOL
rosethorns is offline   Reply With Quote
Old 06-27-2012, 10:05 AM   #10
Very Gabby LCF Member!!!
 
buttoni's Avatar
 
Join Date: Jul 2011
Location: Central Texas
Posts: 4,285
Gallery: buttoni
Stats: 196/170/150
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
Here's that article I read from the NYT: http://www.nytimes.com/2010/04/14/dining/14curious.html
buttoni is offline   Reply With Quote
Old 06-28-2012, 12:12 AM   #11
Very Gabby LCF Member!!!
 
Nigel's Avatar
 
Join Date: Nov 2006
Posts: 3,652
Gallery: Nigel
hahaha!! I love cilantro, so at least I got one of the genes. My Mom can't stand cilantro (except when she doesn't know its in something and no one tells her). lol

Peggy, I wish we were neighbors cuz I could keep you supplied in mangoes or rather my other neighbor could.
Nigel is offline   Reply With Quote
Old 06-28-2012, 08:57 AM   #12
Very Gabby LCF Member!!!
 
buttoni's Avatar
 
Join Date: Jul 2011
Location: Central Texas
Posts: 4,285
Gallery: buttoni
Stats: 196/170/150
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
I could sure get off to some free mangos, Nigel. LOL I used to be able to buy those things (or avocados) at Fiesta in Houston 4-5 for $1.00. Man, since retiring up here, I have to pay $.50-.80 apiece for them!
buttoni is offline   Reply With Quote
Old 06-29-2012, 03:49 AM   #13
Very Gabby LCF Member!!!
 
Join Date: May 2007
Location: Sonoma County, CA
Posts: 3,223
Gallery: watcher513
I guess I don't have the gene either. I could never figure out why I didn't like cilantro until someone said for those that don't it usually tastes like soap. That's Exactly what it tastes like to me. I can eat parsley though, no problem there.
watcher513 is offline   Reply With Quote
Old 06-29-2012, 09:09 AM   #14
Way too much time on my hands!
 
SkeeterN's Avatar
 
Join Date: Jun 2004
Location: West Central Ohio
Posts: 18,388
Gallery: SkeeterN
Stats: 4'10 and 170/115 (5 or so pounds up or down)
WOE: Atkins
Start Date: April 2004
want to make this for my Dad for the 4th. I see you have Xanthum gum in place listed in place of of the ½ tsp. glucomannan powder? If so would a 1/2 tsp work

Last edited by SkeeterN; 06-29-2012 at 09:11 AM..
SkeeterN is offline   Reply With Quote
Old 06-29-2012, 01:34 PM   #15
Very Gabby LCF Member!!!
 
buttoni's Avatar
 
Join Date: Jul 2011
Location: Central Texas
Posts: 4,285
Gallery: buttoni
Stats: 196/170/150
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
Anita, I suspect only 1/4 tsp. xanthan gum would do the job. But I don't like my liquid too thick in cobblers.
buttoni is offline   Reply With Quote
Old 07-01-2012, 04:42 PM   #16
Way too much time on my hands!
 
SkeeterN's Avatar
 
Join Date: Jun 2004
Location: West Central Ohio
Posts: 18,388
Gallery: SkeeterN
Stats: 4'10 and 170/115 (5 or so pounds up or down)
WOE: Atkins
Start Date: April 2004
I made it over the weekend and I guess I did something wrong. Not sure what size cans of peaches you used but it was next to nothing in the pan after putting both cans in the pan. I didn't have anymore and had already made the crust. Chopped up the peaches but even then they barely covered the bottom. Put on the crust and baked it. I added 2 packets of splenda and 1/4 tsp xanthum. It just wasn't very sweet. I had people tell me it is awfully flat. So I told them to take 2 pieces and put one on top of the other. The crust got kinda soggy too after being refrigerated.
__________________
~~Anita~~
Celebrated Atkins for 10+ years!
Read how low carb saved my life
Anita's Web Page
SkeeterN is offline   Reply With Quote
Old 07-01-2012, 07:30 PM   #17
Very Gabby LCF Member!!!
 
buttoni's Avatar
 
Join Date: Jul 2011
Location: Central Texas
Posts: 4,285
Gallery: buttoni
Stats: 196/170/150
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
Gee, Anita, I'm sorry yours didn't come out for you. As the recipe states, I used standard 14.5 oz cans of peaches. Mine didn't get soggy, not even on day 3 when we dished up the last 2 servings. That's basically KevinPa's piecrust recipe, but increased in quantity to 1½ recipes. If you used a larger than 8x11 dish, that would account for it being "flat" or skimpy on fruit. And perhaps your cans of peaches perhaps had more juice, which would maybe require more glucomannan. I just can't think of anything else that might have caused what you're describing.

Last edited by buttoni; 07-01-2012 at 07:31 PM..
buttoni is offline   Reply With Quote
Old 07-01-2012, 07:48 PM   #18
Way too much time on my hands!
 
SkeeterN's Avatar
 
Join Date: Jun 2004
Location: West Central Ohio
Posts: 18,388
Gallery: SkeeterN
Stats: 4'10 and 170/115 (5 or so pounds up or down)
WOE: Atkins
Start Date: April 2004
Quote:
Originally Posted by buttoni View Post
Gee, Anita, I'm sorry yours didn't come out for you. As the recipe states, I used standard 14.5 oz cans of peaches. Mine didn't get soggy, not even on day 3 when we dished up the last 2 servings. That's basically KevinPa's piecrust recipe, but increased in quantity to 1½ recipes. If you used a larger than 8x11 dish, that would account for it being "flat" or skimpy on fruit. And perhaps your cans of peaches perhaps had more juice, which would maybe require more glucomannan. I just can't think of anything else that might have caused what you're describing.
Its ok. Want to try it again later with maybe strawberries
SkeeterN is offline   Reply With Quote
Old 07-02-2012, 06:48 AM   #19
Very Gabby LCF Member!!!
 
buttoni's Avatar
 
Join Date: Jul 2011
Location: Central Texas
Posts: 4,285
Gallery: buttoni
Stats: 196/170/150
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
Strawberry sounds intriguing. I'm going to try it with canned cherries next I think. Hubby's fav cobbler is cherry.
buttoni is offline   Reply With Quote
Old 07-02-2012, 06:52 AM   #20
Very Gabby LCF Member!!!
 
buttoni's Avatar
 
Join Date: Jul 2011
Location: Central Texas
Posts: 4,285
Gallery: buttoni
Stats: 196/170/150
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
Had another thought. For the brand of peaches you buy, maybe next time increase to 3 cans and drain some of their juice off. That might help a bit.
buttoni is offline   Reply With Quote
Old 07-02-2012, 11:25 AM   #21
Way too much time on my hands!
 
SkeeterN's Avatar
 
Join Date: Jun 2004
Location: West Central Ohio
Posts: 18,388
Gallery: SkeeterN
Stats: 4'10 and 170/115 (5 or so pounds up or down)
WOE: Atkins
Start Date: April 2004
Quote:
Originally Posted by buttoni View Post
Had another thought. For the brand of peaches you buy, maybe next time increase to 3 cans and drain some of their juice off. That might help a bit.
This and I will add more sweetener. I used Walmart brand peaches with splenda. And maybe a smaller pan
SkeeterN is offline   Reply With Quote
Old 07-02-2012, 02:46 PM   #22
Very Gabby LCF Member!!!
 
buttoni's Avatar
 
Join Date: Jul 2011
Location: Central Texas
Posts: 4,285
Gallery: buttoni
Stats: 196/170/150
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
Thata's the brand I used, too. Maybe it's gonna take more xanthan gum to thicken up that juice. I used gluc powder and it was plenty thick
buttoni is offline   Reply With Quote
Old 07-02-2012, 06:26 PM   #23
Way too much time on my hands!
 
SkeeterN's Avatar
 
Join Date: Jun 2004
Location: West Central Ohio
Posts: 18,388
Gallery: SkeeterN
Stats: 4'10 and 170/115 (5 or so pounds up or down)
WOE: Atkins
Start Date: April 2004
Quote:
Originally Posted by buttoni View Post
Thata's the brand I used, too. Maybe it's gonna take more xanthan gum to thicken up that juice. I used gluc powder and it was plenty thick
I used 1/4 tsp of xanthum gum but maybe 1/2 would work better. One of these days I will get me some gluc
SkeeterN is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 09:05 AM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.