Peach Coffee Cake

Print Save Peach Coffee Cake Recipe Embed Ingredients 1/2 pound Peach 1 tablespoon Brown Sugar 1 cup All-Purpose Flour 1/3 cup Granulated Sugar 2 teaspoons Baking Powder 1/2 teaspoon Salt 1/4 teaspoon Cinnamon 1 Egg 1/2 cup Cold Milk For the Topping: 1/3 cup All-Purpose Flour 2 tablespoons Brown Sugar 2 tablespoons Granulated Sugar pinch Salt 2 tablespoons Cold Butter, cut into small chunks Directions Preheat the oven to 350°F and line an 8x8 baking pan with parchment paper (or coat with nonstick spray). Halve peaches and remove pit, then slice or cut into chunks (peeling isn't necessary). Toss in a bowl with 1 tablespoon brown sugar and set aside. In a large bowl, combine flour, granulated sugar, baking powder, salt, and cinnamon. Whisk together egg and milk, then pour into dry mixture and stir until well combined. Add peaches, leaving excess liquid behind, and fold to combine into batter. Pour into prepared pan. To make the topping, in a small bowl, combine flour, brown sugar, granulated sugar, and salt. Cut in butter with a pastry blender or two knives until mixture forms small chunks and looks a bit like clumpy wet sand. Scatter over the top of the batter in the pan. Bake for 30-40 minutes, until browned and a toothpick inserted in the center comes out clean.   Recommended Cuisinart Stainless Steel Mixing Bowls Le Creuset Revolution Spatula via Food Fanatic https://ift.tt/2KawHH0 Food Fanatic

Instant Pot Dal Dhokli

Print Save Instant Pot Dal Dhokli Recipe Embed Ingredients 1 1/2 tablespoons Canola Oil 1/2 teaspoon Cumin Seeds 1/2 teaspoon Black Mustard Seed 8-10 Curry Leaves, optional 1 large Fresh Tomato, diced 1/2 teaspoon Turmeric 1 teaspoon Fresh Ginger, finely grated 1 teaspoon Indian Chili Powder, optional 2 teaspoons Salt 2 tablespoons Peanuts 1/2 cup Toor Dal, split yellow pigeon peas 5 cups Water 6 sheets Whole Wheat No Bake Lasagna Noodles, broken in 1-2 inch sized pieces 2 tablespoons Jaggery, or sugar 1 tablespoon Tamarind Paste 2 tablespoons Chopped Cilantro Directions Turn the Instant Pot on to sauté Mode and add the oil to the pot. Once the oil is hot, add the cumin seeds, mustard seeds and curry leaves. (Have a cover ready so it doesn't splatter) After about 30 seconds add the tomatoes, turmeric, ginger, chili powder, salt and peanuts. Stir and cook for 2-3 minutes. Add the dal, water and lasagna pieces. Close the pot with the pressure valve set to sealing. Set on Manual mode for 9 minutes. Allow the pot to naturally release for 15 minutes and then do a quick release. Open the pot and stir in the jaggery and tamarind. This will also help break up any of the dal too. Garnish with cilantro and serve hot.   Notes I used DeLallo brand no bake whole wheat lasagna. I have not tried this with other types. Enough lime juice to suit your taste can be substituted for the tamarind paste. The stew may appear too liquid when you open the pot but it will thicken as it cools. Recommended Instant Pot 7-in-1 Multi-Functional Pressure Cooker Misen Chef's Knife Dreamfarm Supoon via Food Fanatic https://ift.tt/2MKFzop Food Fanatic