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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Saturday, July 11, 2015

PeachBerry Cornmeal Delite

Well......I bought more peaches and more blueberries! What was I thinking?? I am addicted to buying fresh stuff, which can be a good thing. This time, it was definitely a good thing. You know how I love cinnamon? While I was putting this together, the temptation to add a little (lot) cinnamon crossed my mind but for some reason, I let that temptation pass by. And boy am I glad!! Probably for the first time in my life I will say that cinnamon would have been overpowering in this recipe!! The cornmeal.....oh goodness! The peaches and blueberries and cornmeal flavors mixed together is beyond happiness! And then good music to boot!

Music to bake by!

Makes 6 Servings

4 TBSP light butter, melted
6 TBSP slightly packed light brown sugar
2 medium peaches, peeled/pitted/sliced
1 cup fresh blueberries
½ cup all-purpose flour
½ cup cornmeal
¼ tsp baking soda
¼ tsp salt
3 TBSP light butter, melted
½ cup Spenda granulated (or sugar)
1 large egg
½ tsp vanilla extract
2/3 cup buttermilk

Preheat oven to 350°. Spray each ramekin.*

Add 2 tsp melted butter to each ramekin. Sprinkle 1 TBSP of the light brown sugar over the butter. Layer the peaches and blueberries over the sugar. Set aside.

In a medium mixing bowl, whisk together the flour, cornmeal, baking soda and salt.

In another medium mixing bowl, mix together the Splenda (or sugar) and 3 TBSP melted butter and then whisk in the egg, vanilla and buttermilk until well blended.

Pour the buttermilk mixture into the flour mixture and, using a wooden spoon, stir until just combined.

Divide the mixture among the 6 ramekins, @1/4 cup to each, and then spread with a little spatula to make an even layer.

Bake 18 – 21 minutes or until a wooden toothpick comes out clean. Cool on a wire rack. 

* If you don't have ramekins, you can use muffin/cupcake tins but watch your time. I did 18 minutes in the ramekins. You'll have to scoop them out of the muffin/cupcake tins into little serving bowls....but then you can serve with a good vanilla bean ice cream or whipped topping!

Loving Life!

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