Delicio Recipe List

Another of my recipes I've modified for serving at a single setting, as in its whole form goes south when refrigerated should there be leftovers. All my recipes (as each are kitchen-tested) take many modifications until perfected. These individual desserts are cute, decadent and comforting to serve during those cold winter months... Yield: Four (1/2-pint or 8-oz) Mason Jars Prep: 15 Mins. Bake: 40 Mins. INGREDIENTS Cobbler Batter: --Dry: 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup granulated sugar 1/2 teaspoon cinnamon --Wet: 2 tablespoons unsalted butter, melted 1/4 cup milk 1 medium egg Filling: 1 (24-oz. jar) sliced peaches (from Costco), drained and roughly chopped --(reserving 1/3 cup of liquid) 1/3 cup granulated sugar 1-1/2 tablespoons all-purpose flour 1/2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/8 teaspoon ground ginger METHOD Preheat oven to 350F. Rub four 1/2-pint glass Mason jars with Mazola oil...

A classic family favorite, the awesome peach crisp served warm and topped off with ice cold French vanilla ice cream ~ oh so blissful... Yields: 4 Individual (1-cup) ramekins Prep time: 15 mins Cook time: 40 mins INGREDIENTS Topping 1/4 cup all-purpose flour 1/3 cup light brown sugar 1/4 teaspoon ground cinnamon Pinch of kosher salt 1/4 cup cold unsalted butter, cubed into small pieces 1/2 cup old-fashioned rolled oats (not quick cooking) Filling 3 cups (1-24 oz jar) Costco sliced peaches, drained, then cut into 1" pieces 1/4 cup granulated sugar 2 tablespoons all-purpose flour --French Vanilla Ice Cream (if desired) METHOD Preheat oven to 350 degrees. Spray 4 (1 cup) ramekins with nonstick cooking spray. Place all 4 prepared ramekins on a baking sheet; set aside. In a medium mixing bowl, whisk together 1/2 cup flour, brown sugar, cinnamon, and salt until well combined. Add the cold cubed butter and using a pastry cutter or fork, cut the butter into the dry ingredients until the m...

A wonderful method in which to prepare your Alaskan summer-harvested blueberries that have been frozen, and its combination with peaches to form this decadent cobbles is nothing short of amazing... Servings: (12) Prep: 25 mins. Bake: A total of 30 mins. --(At two temperatures: 350 degrees for 15 mins, then 450 degrees for the final 15 mins) INGREDIENTS: Fruit and berries: 1 (24-oz. jar) Costco peaches, drained 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon 3 tablespoons unsalted butter --2 cups frozen blueberries (keep frozen until ready to use, do not add to above heated mixture) Cobbler dough: 1 cup all-purpose flour 1/4 cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/2 teaspoon kosher salt 1/2 cube cold, unsalted butter, cut in 12 small cubes 3/4 cups cold milk, mixed with 2 teaspoons lemon juice (let set 5 minutes to activate) --Topping: --1 tablespoon granulated sugar --1/2 teaspoon cinnamon ...

A wonderful recipe that's easy to prepare in which I used frozen rhubarb  I thawed beforehand, so you're able to prepare this outstanding dessert year round! Also, feel free to substitute rhubarb for apples using this same par-cooking method. Or, changing it up using stone fruit or berries  without par-cooking prior to baking... Servings: (8 to 10) Prep: 15 Mins. Bake: 50 Mins. INGREDIENTS Filling (Par-cooked before baking) 5 cups sliced, 1" pieces, fresh (or frozen rhubarb, thawed) 1 teaspoon freshly squeezed lemon juice Batter 1 cup all-purpose flour 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1 teaspoon double-acting baking powder (or regular) 1/2 teaspoon baking soda 1 large egg, beaten 1/2 cup evaporated milk (not sweetened) 1 teaspoon vanilla extract 4 tablespoons (1/2 stick) butter, melted Topping 1/4 cup sugar 1 tablespoon cornstarch 1/2 cup hot water -- Serve with a scoop of French vanilla bean ice cream or a dollop of whipped cr...

Top layer: Lemon jello, pineapple, pears Middle Layer: Sweet creamy mixture Bottom Layer: Lemon jello, pineapple, peaches Servings: (8 to 10) Prep: 15 Mins. Refrigerate: 1st time-1-1/2 hrs; 2nd time-4 hrs. INGREDIENTS: 2-Layer Jello-Fruit Mixture: 2 (3 oz. boxes) fat-free lemon jello, divided 2 cups boiling water, divided 1 15 oz. can peaches in light syrup, drained (reserve juice) 1 15 oz. can pears in light syrup, drained (reserve juice) 1 20 oz. can crushed pineapple, drained (reserve juice) --[Note: Overall, you'll only be using 1 cup of reserved fruit juice) Middle Creamy Layer Mixture: 1/2 cup sour cream 1/2 cup mayonnaise 2 teaspoons agave (or 1 tablespoon honey) METHOD: In a medium, round, glass bowl, add one pkg. lemon jello; stir in 1 cup of boiling water to dissolve. In a small, round, glass bowl, the second pkg. lemon jello; stir in 1 cup of boiling water to dissolve. Separately drain the 3 cans of fruit through a sieve a medium bowl to drain; setting 3 different dra...

Fall is finally here and peach season is coming to a close. Peaches are undoubtedly one of my favorite fruits. In addition to eating plenty of fresh peaches this year, I've made multiple batches of peach ice cream . And on Saturday, my dad and I collaborated to make 18 peach pie fillings and something I've never made before--peach jam. It's really easy to make and is yet another way to enjoy the flavor of peaches throughout the year. This recipe came from the box of MCP pectin (adapted slightly) we used to make the jam. 4 cups finely chopped peaches 1/4 cup lemon juice 1 2-ounce box pectin 1/2 teaspoon butter 6 cups sugar Prepare jam jars, rings, and lids. Jars should be washed and heated. Rings and lids should be covered with boiling water in a saucepan that has been taken off the stove. Prepare fruit (the original recipe advises not to puree the fruit but to use a potato masher to preserve a chunky texture; however, I like a smoother texture, so I pureed the fruit briefl...