Preparation time: 10 min. Cooking time: 40 min. 3 lbs. peach slices, thawed if frozen 2 Tbs. lemon juice 1/2 cup sugar 1/8 tsp. nutmeg 1/2 tsp. cinnamon 1 cup old fashioned oatmeal 1/4 cup all purpose flour 1/4 cup brown sugar 1/4 cup unsalted butter, chilled and cut into small pieces 4 cups nonfat vanilla frozen yogurt Nutritional Info. Calories: 234 Protein: 4.2g Fat: 5.3g Cholesterol: 10mg Calories From Fat: 19% Dietary Fiber: 3.1g Preheat oven to 350°F. Combine peaches, lemon juice, sugar, nutmeg, and half the cinnamon in a large mixing bowl. Mix thoroughly. Transfer to a 9x13 inch baking dish coated with nonstick cooking spray. Set aside. Combine oats, remaining cinnamon, flour and sugar in another bowl. Mix thoroughly in a bowl or food processor. Add butter and cut in until mixture resembles coarse meal. Sprinkle over peach mixture. Bake 40 minutes until top is lightly browned. Serve with frozen yogurt. This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only. Al
Thanks Al. Sounds absolutely delicious. With just a little tweak here and there I can even make it for my fruitarian son!!!!
Your welcome, HUMMMMMMMMM never got notified about this reply. I myself never totally follow a recipe. For one thing I have just about dropped any use of sugar except for makeing syrup for my girls. Some where I have a chart on how much honey to use to replace the sugar in recipes. but if you can figure this one out use it. Honey Substitution Chart Note: These substitutions are all on a total solids basis. On a sweetening basis, honey is about 25% sweeter than sugar or sucrose due to its fructose content (about 38.5 g fructose per 1,000 g honey). Values listed below are based on averages and may vary. -------------------------------------------------------------------------------- Sugar - Honey Substitution (gram basis) Sucrose (dry): 100% solids 0% water Honey: 82.4% solids 17.6% water 1, 000 g sucrose: 1,000 g solids 0 g water 1,000 g honey: 824 g solids 176 g water Conversion factor: 1,000 g solids in 1,000 g sucrose/824 g solids in 1,000 g honey = 1.2135922. To replace 1,000 g sucrose with honey, use 1,214 g honey and subtract 214 g of water from the total formula. -------------------------------------------------------------------------------- Liquid Sucrose - Honey Substitution (gram basis) Liquid sucrose: average 67.5 °Brix 67.5% solids 32.5% water Honey: 82.4% solids 17.6% water 1,000 g liquid sucrose: 675 g solids 325 g water 1,000 g honey: 824 g solids 176 g water Conversion factor: 675 g solids in 1,000 g liquid sucrose/824 g solids in 1,000 g honey = 0.8191748. To replace 1,000 g liquid sucrose with honey, use 819 g honey and add 181 g of water to the total formula. -------------------------------------------------------------------------------- Liquid Invert Sugar - Honey Substitution (gram basis) Liquid invert sugar: average 76.55 °Brix 76.55% solid 23.45% water Honey: 82.4% solid 17.6% water 1,000 g liquid invert sugar: 765.5 g solids 234.5 g water 1,000 g honey: 824 g solids 176 g water Conversion factor: 765.5 g solids in 1,000 g liquid invert sugar/824 g solids in 1,000 g honey = 0.9290049. To replace 1,000 g liquid invert sugar with honey, use 929 g honey and add 71 g of water to the total formula. -------------------------------------------------------------------------------- HFCS (42%) - Honey Substitution (gram basis) HFCS (42%): 71% solids 29% water Honey: 82.4% solids 17.6% water 1,000 g HFCS (42%): 710 g solids 290 g water 1,000 g honey: 824 g solids 176 g water Conversion factor: 710 g solids in 1,000 g HFCS (42%)/824 g solids in 1,000 g honey = 0.86165048. To replace 1,000 g HFCS (42%) with honey, use 862 g honey and add 138 g of water to the total formula. -------------------------------------------------------------------------------- HFCS (55%) - Honey Substitution (gram basis) HFCS (55%): 77% solids 23% water Honey: 82.4% solids 17.6% water 1,000 g HFCS (55%): 770 g solids 230 g water 1,000 g honey: 824 g solids 176 g water Conversion factor: 770 g solids in 1,000 g HFCS (55%)/824 g solids in 1,000 g honey = 0.934466. To replace 1,000 g HFCS (55%) with honey, use 934 g honey and add 66 g of water to the total formula. -------------------------------------------------------------------------------- HFCS (90%) - Honey Substitution (gram basis) HFCS (90%): 75% solids 25% water Honey: 82.4% solids 17.6% water 1,000 g HFCS (90%): 750 g solids 250 g water 1,000 g honey: 824 g solids 176 g water Conversion factor: 750 g solids in 1,000 g HFCS (90%)/824 g solids in 1,000 g honey = 0.9101942. To replace 1,000 g HFCS (90%) with honey, use 910 g honey and add 90 g of water to the total formula. -------------------------------------------------------------------------------- Corn Syrup (42 DE) - Honey Substitution (gram basis) Corn Syrup (42 DE): 80.3% solids 19.7% water Honey: 82.4% solids 17.6% water 1,000 g corn syrup (42 DE): 803 g solids 197 g water 1,000 g honey: 824 g solids 176 g water Conversion factor: 803 g solids in 1,000 g corn syrup (42 DE)/824 g solids in 1,000 g honey = 0.9745245. To replace 1,000 g corn syrup (42 DE) with honey, use 974 g honey and add 26 g of water to the total formula. -------------------------------------------------------------------------------- Molasses - Honey Substitution (gram basis) Molasses: 72% solids (including 2% ash) 28% water Honey: 82.4% solids 17.6% water 1,000 g molasses: 720 g solids 280 g water 1,000 g honey: 824 g solids 176 g water Conversion factor: 700 g solids in 1,000 g molasses/824 g solids in 1,000 g honey = 0.8737864. To replace 1,000 g molasses with honey, use 874 g honey and add 126 g of water to the total formula Al
I think I'll go by what you say Al and work on the basis that honey is 25% sweeter than sugar - MUCH easier to work out.
