Granny's Chocolate Cobbler

“The greatest ideas are the simplest.”

- William Golding, Lord of the Flies

“There is no greatness where there is not simplicity, goodness, and truth.”

- Leo Tolstoy

October is National Cookie Month.  Celebrate with this fall cookie classic.

Nestle's Oatmeal Scotchies

Yield: about 4 dozen cookies

1 1/4 c. Gluten Free all-purpose flour*

1/4 tsp. xanthum gum

1 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. salt

1 c. butter or margarine, softened

3/4 c. granulated sugar

3/4 c. packed brown sugar

2 large eggs

1 tsp. vanilla extract

3 c. Gluten Free quick or old-fashioned oats*

1 2/3 c. Butterscotch flavored morsels

1.  Preheat oven to 375 degrees.

2. Combine flour, xanthum gum, baking soda, cinnamon and salt in a small bowl.  Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in large mixer bowl.  Gradually beat in flour mixture.  Stir in oats and morsels.  Drop by rounded tablespoons onto ungreased baking sheets.

3.  Bake for 7 to 8 minutes for chewy cookies, or 9 to 10 minutes for crispy cookies.  Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.

*I used Gluten Free Pantry's Gluten Free all-purpose flour and Bob's Red Mill's Gluten Free quick cooking oats for this recipe.

Adapted from a recipe by Giada De Laurentiis

2 cups buttermilk 1 pound whitefish or other mild fish, cut into strips, each about 3-inches long and 1/2-inch thick 1 1/4 cups finely grated Parmesan 3/4 cup Gluten Free Italian-style seasoned bread crumbs* 1 teaspoon kosher salt Olive oil, for drizzling 2 cups marinara sauce

1. Put an oven rack in the center of the oven. Preheat the oven to 500 degrees F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside.

2. Put the buttermilk into a large bowl. Add the fish strips, stir to coat, and let stand for 15 minutes.

3. In a medium bowl, stir together the Parmesan, bread crumbs and salt. Remove the fish from the buttermilk, allowing the excess to drip back into the bowl, and dredge in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated fish in a single layer on the prepared baking sheet. Lightly drizzle with olive oil and bake until golden and crispy, about 14 minutes. Cool slightly and arrange on a serving platter.

4. In a small saucepan, heat the marinara sauce over medium-heat until warm. Transfer to a small serving bowl. Serve the marinara alongside the fish sticks as a dipping sauce.

*I used Kinnikinnick's Panco Style Bread Crumbs mixed with 1 tsp. of Italian seasoning.

1 cup Gluten Free soy sauce 1 cup water 3/4 cup white sugar 1/4 cup Worcestershire sauce 3 tablespoons distilled white vinegar 3 tablespoons vegetable oil 1/3 cup dried onion flakes 2 teaspoons garlic powder 1 teaspoon grated fresh ginger

In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves.

Peach & Cherry Crisp

{Photo via Bakers Royale}

Ingredients:

3 peaches, peeled and sliced

3 nectarines, peeled and sliced

1 lb. cherries, pitted

1 teaspoon lemon juice

1/2 cup sugar

3 Tablespoons cornstarch

1/2 teaspoon pumpkin pie spice

1 cup Gluten Free oats

1/2 cup rice flour

1/2 cup brown sugar

1/2 teaspoon cinnamon

2 Tablespoons non-dairy butter, cold, cut into cubes

Directions:

Preheat oven to 350 degrees.  Grease a 8" or 9" baking dish with nonstick cooking spray.

Combine the peaches, nectarines, cherries, lemon juice, sugar, cornstarch, and pumpkin pie spice.  Toss well to combine; set aside.

In a separate bowl, combine oats, flour, brown sugar, and cinnamon.  Cut in the butter with a pastry blender or fork until mixture resembles coarse crumbs.

Spread the fruit mixture into the bottom of the prepared baking pan.  Sprinkle the top evenly with the oat mixture.

Bake for 40-50 minutes, or until bubbly and golden brown.  Serve warm.

Sweet Potato Biscuits with Honey Butter

Adapted from a recipe in Taste of Home

2 c. Gluten Free all-purpose flour

1/4 tsp. xanthan gum

4 tsp. sugar

3 tsp. baking powder

1 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 c. shortening

1 c. mashed sweet potatoes

1/2 c. half-and-half

Honey Butter

1/2 c. butter, softened

2 Tbsp. honey

1 tsp. ground cinnamon

1. In a small bowl, combine the first seven ingredients.  Cut in shortening until mixture resembles coarse crumbs.  Combine sweet potatoes and cream; stir into crumb mixture just until moistened. 

2. Using a tablespoon, scoop the mixture and drop onto a greased baking sheet to create drop-biscuits, placing the biscuits about 1 inch apart.  (You could also roll out and cut with a biscuit cutter.)

3. Bake at 400 degrees for 9-11 minutes or until golden brown. 

4. Meanwhile, in a small bowl, beat the butter, honey and cinnamon until blended.  Serve with warm biscuits.