This is what I was up to on Sunday: it was my turn to cook the noon meal for the community (30 in number). My cooking partner is laid up with a bum knee so I got creative with my menu and planned for dishes that I could prepare ahead! Baked spaghetti is a community favorite. But one just does not make one dish of the main course...we also provide (and gladly I'd add) vegetarian and gluten free options. Then on to the dessert...it was the course that merited a photo:
 |
| Peaches and Cream Torte (gluten free) |
 |
| Peaches and Cream Torte (regular) |
So now I am back in the soap shop. Sr. Judy is cutting soap as I write. I am hoping to be able to upload photos to our Monastery Creations website of our new Liquid Soap. It is lucious and so easy to use with it's purple foamer top. Have a great day everyone and enjoy your summer.
I would love the recipe for both versions please!
ReplyDeleteHi there. Here is the recipe for you. For the gluten free version the only thing I changed was the crust. I purchased gluten free ginger snaps. They might also make gluten free graham crackers, im not sure. When making the gluten free one, just hold back on the butter for the crust. I emptied it in all at once and for the consistancy of the gingers snap crumbs it got too moist.
Deleteenjoy!
Peaches and Cream Torte
Crust:
2 c graham cracker crumbs
1/3 c packed brown sugar
1/2 c butter, melted
Filling
1 can (29 oz) sliced peaches
1 1/4 c sugar, divided
2 tbs cornstarch
1 pkg (8 oz) cream cheese softened
2 c heavy whipping cream
1. In a small bowl, combine graham cracker crumbs and brown sugar; stir in butter. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 1 inch up the sides of a greased 9-in springform pan.
2. place pan on a backing sheet. Bake at 350 for 10 minutes. Cool on a wire rack.
3. drain peaches, reserving syrup in a 2-cup measuring sup. Add enough water to make 1 1/2 cups syrup. In a large saucepan, combine 1/4 c sugar and cornstarch; stir in syrup mixture until smooth. Add peaches. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool to room temperature, stirring occasionally.
4. Meanwhile, in a large bowl, beat cream cheese and remaining sugar until smooth. In small bowl, beat cream until stiff peaks form and fold into cream cheese mixture.
5. Spread half of the cream cheese mixture over crust. Top with half of the peach mixture and repeat layers. Sprinkle with reserved crumb mixture. Cover and refrigerate fro 8 hours or overnight. Remove sides of pan before slicing.
Looks delicious Sister. gonna try it for my husband, Might even make one or two and take to my husband's retired teacher Sister Immaculee at the Toledo Diocese...thank you
ReplyDelete