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  • Neicy's Peach Cobbler Recipe

    7 posts, 4 voices, 791 views, started Jul 20, 2009

    Posted on Monday, July 20, 2009 by Denise Richardson

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    • Diamond
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      •3 cup sugar
      •2-1/2 Tbsp corn starch
      •4 cans of sliced peaches (peeled)
      •1 cup flour
      •1 Tbsp sugar
      •1 1/2 tsp baking powder
      •1/2 tsp salt
      •1 tsp cinnamon (if desired)
      •4 Tbsp butter
      •2 Tbsp nutmeg
      I also add about 2Tbsp. of ginger
      and about 1/2 cup of lemon juice  

      Directions
      1.Mix all ingredients with the peaches and set to the side.

      2. For the crust I make a top and bottom for my cobblers so you have to measure the ingredients according to how you want the topping as well as if you want a bottom.
      Ingredients

      1-1/3 cups flour
      1-1/2 tablespoons sugar
      1/4 pound (one stick, eight tablespoons, 1/2 cup) butter
      1 dash salt
      3 tablespoons cold water

      Directions
      Sift the flour, sugar and salt together.
      Oh, and how much is a “dash” of salt? I’m not sure, I just use the measuring spoon.
      (Okay, it’s about a quarter-teaspoon. If you’ve got “normal” measuring spoons you’ll have that one.)

      Now cut the butter into small chunks. Make sure it’s nice and cold or it will stick to your knife.
      This next step is much easier if you have a pastry cutter. If not, you can make do with a pair of butter knives. Cut the butter into the flour and sugar until coarse crumbs form.

      Don’t overwork it or let the butter get too warm. You should have little lumps of butter coated in flour and sugar. These bits of butter will flatten out when you roll it, leaving little pockets when cooked. This is what gives pastry its light, flaky texture. If the butter melts, you’ll end up with the consistency of al dente pasta.
      Add the cold water and quickly form it into a dough. If the butter has gotten warm by this time, or if it’s especially warm in your kitchen, you might want to put the flour/butter mixture in the freezer for 10-15 minutes before adding the water and making the dough.
      Once you’ve made the dough, transfer it to a one gallon zip-top bag and put in the refrigerator for at least a half-hour. You need this time for the water to soak into the flour. Otherwise it will just steam out when you bake it.

      Take the dough out and roll it into a circle, still in the bag. Most one-gallon bags are just about nine inches across, which is exactly how big you want the crust to be. This also saves you from having to put flour on the table and rolling pin, and dealing with the cleanup afterwards.
      After it’s rolled out, you can put it back in the refrigerator for two to three days, or freeze it and keep for several weeks.
      When you‘re ready to use it, make sure the dough is nice and cold so it doesn’t stick to the bag. Rip the bag open along the seams and pull the crust out.



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