Peach Cobbler from Chloe Raum

Peach Cobbler
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Today at 12:59am
This is for Auntie Debbie, from the Nourishing Traditions cookbook by Sally Fallon.
Ingredients
grated rind of 1 lemon (or lime)
juice of 1-2 lemons (or limes)
8 ripe peaches
1 Tbsp. arrowroot (powdered)
2 Tbsp. rapadura (organic cane sugar)
3/4 cup crispy almonds*
3/4 cup arrowroot or bulgur flour
6 Tbsp. butter, softened
1/4 cup rapadura (organic cane sugar)
1/4 tsp. sea salt
1 tsp. vanilla extract
DirectionsPreheat oven to 350 degrees F.

Grate lemon rind and set aside in small bowl. Juice lemons and place in 2 qt mixing bowl. Peel skin and remove pits from peaches, cutting into bite-sized slices. Toss with lemon juice as you cut the peaches. Mix lemon rind, arrowroot, and rapadura together and then toss in with the peaches.
Spread peach mixture into a buttered 9"x13" pan.
Place almonds in food processor and process to a powder. Add arrowroot and pulse to mix. Add butter (cut into small pats), rapadura, sea salt, and vanilla; process until smooth. Crumble this mixture on top of the peaches.
Bake for 1 hour.
Serve with whipped sweet cream or vanilla ice cream.

Libby's Great PUMPKIN COOKIE

Libby’s Great Pumpkin Cookie

4 Cups Flour 2 Cups oats
2 tsp. baking soda 2 tsp. cinnamon
1 tsp. salt 1 ½ Cup butter/marg softened
2 Cups packed Brown Sugar 1 Cup Granulated Sugar
1 Egg 1 tsp. vanilla
1 Can (16 oz) Libby’s Solid pack Pumpkin (not pumpkin pie filling)
1 – 2 Cups semi-sweet chocolate chips

Combine Flour, oats, soda, cinnamon, and salt; set aside.
Cream butter; gradually add sugars, beating until light and fluffy.
Add egg and vanilla to sugar mixture; mix well.
Add – alternating dry ingredients and pumpkin; mixing well after each addition.
Stir in Chocolate Chips.

Scoop dough onto cookie sheets

Bake 350 for 15 – 25 minutes (depending on what size cookies you make)
Until cookies are firm and lightly browned. Remove from cookie sheets and cool on wire racks.

Variation; add 1 cup raisins instead of Choc. Chips.
Cookies can be shaped into pumpkin shaped cookies and decorated as jack-0-latern cookies, using icing, candies, raisins or nuts.

Raspberry Truffle Tart

CRUST:
6 TBSP Butter
1/3 Cup Cocoa
1/2 Cup Sugar
1/2 tsp Vanilla
3/4 Cup Flour
1/8 tsp Salt

Beat butter and sugar until fluffy. Add the rest. Mix. Press in bottom and 3/4 inch up the sides in a greased springform pan.

Bake 8-10 min's in 350 degree oven.
Cool completley, and remove from pan (although I usually don't remove from pan until I'm ready to serve).

FILLING:
1 1/4 Cup Heavy Whipping Cream
10 oz. Semi Sweet Chocolate (chips)
5 TBSP Raspberry Puree (I use frozen raspberries, let them thaw, and mash through a small wire strainer to get the puree. you can do it without removing the seeds and just smash the raspberries in a bowl, but the seeds make it a lot harder to eat).

Mix chocolate and raspberry puree in a micro safe dish. Heat 2 minutes in microwave. Stir with a whisk, and heat another 30 seconds. Pour the cold whipping cream into the choc mixture and stir until smooth, hen pour into the crust. Cool at room temp, until set, then refrigerate.

Serve with more raspberry puree and whole raspberries over the top.

this is to die for! Yummy!!!!!
thank you to Diana Stucki for sharing this recipe with me oh so many years ago now! This is Rebekah's favorite and her request yearly for her birthday cake!