Dessert is rare at our house – I am no baker! I’m a decent cook but sweets are just not my thing. However, when our blueberries begin to come in I must make at least one ‘something’ with the first-picked batch! This year I opted for gluten-free cobbler. We eat gluten-free not because we have Celiac disease but because we think it’s better to avoid wheat products, it works for us. I am NOT dogmatic about it – if I came to your house and you made me a turkey sandwich on white bread I would eat it as long as you have chips! LOL! Let’s get on to recipe!
Gluten-free Blueberry Cobbler
- 1/2 cup sugar (I used 1/4)
- 2 T cornstarch
- 2 T water
- 1 tsp lemon juice
- 4 cups blueberries (or any berry of your choice)
- 1 cup Gluten-free Bisquick mix (first-time ever I bought this)
- 1/4 cup milk (we don’t drink milk, I used half and half)
- 1 T sugar (I used a smidgeon)
- 1 T real butter, melted
- Preheat oven to 425 degrees F.
- In 2-quart pan, mix the sugar and cornstarch (first 2 ingredients listed). Then, stir in the water and lemon juice. Then, the berries. Heat to boiling over medium heat, stirring constantly. Continue boiling one minute, don’t stop stirring. Pour the berry mixture into an 8 or 9 inch (2 qt) glass baking dish. (I melted the butter for the next step in this dish so it had a nice buttery bottom.)
- Now, for the cakey part. In medium bowl, stir Bisquick, milk, sugar and melted butter until blended and a dough ball begins to form. ***I had to add water to my dough because it just wasn’t doing this dough thing – with enough added water it did.
- Next I took the bowl of dough and dumped it onto a sheet of waxed paper and with another sheet I flattened it and kind of shaped it to lay atop of the berries. I don’t like the way “dropping by blobs” looks…
- Bake about 15 minutes or until berry mixture is bubbly and the cakey part is a light brown.
- Place on a cooling rack and only slightly cool – serve warm with Haagen Daaz Vanilla Bean ice cream! At least that’s we had.
- 4 generous servings for 4 people or 3 too-big servings and 1 normal if serving two sweet-deprived over 60 people!
This was just way too good!
When I was raising kids I did not know the danger of “too much sugar” – that insanity hadn’t really set in yet. Now, I have knowledge and stay away from the poison of what we refer to as white sugar. When my kids were little I made pitchers and pitchers of Kool-Aid. Today, I am always looking for something to make and keep in the ‘frig when grandkids are here – they are diligent water drinkers but once in a while it’s fun to drink something red and sweet! Here’s the answer:
Hibiscus Tea w/Stevia
- 4 Hibiscus teabags
- 1 pitcher of COLD water
- Stevia to sweeten
- 1 lemon (or not)
Put the teabags in the water and steep for several hours – this is COLD BREW tea, no boiling water necessary. Sweeten and add slices of lemon, if desired, serve over ice. Very good. Read the benefits of Hibiscus here. I use teabags – but I may try the extract.
Real Ginger Ale w/Stevia
- One root of ginger, cut up
- 8 ounces of water
- Stevia to sweeten
Cut up the ginger and put in a food processor or a high-powered blender (I use a Vita-Mix), with the water and process until completely liquified. Be sure to put through a mesh strainer to get all the yucky stuff out, then pour the concentrate in a glass jar. Refrigerate. When making the beverage, experiment with your taste buds and put an amount of ginger concentrate in a bottle or glass, add sweetener to your satisfaction, cold water, ice, stir, ENJOY! I love this stuff! Here you can read all the great benefits of GINGER!