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Peach cobbler!
I really should have taken pictures, because that was really pretty cobbler.
Months ago, I was reading back issues of Cook's Illustrated, and the article on peach cobbler (in the July '04 issue) really made both me and [info]someotherguy want to try that version. He says it was worth waiting months for. It was certainly much better than the version I found on foodnetwork.com. It wasn't overly sweet (which I think is good). Also, it was dead easy, and I didn't even use a food processor (I don't have one). I used my metal whisk to cut the butter into the biscuit dough, and it all worked really well. If you don't have access to the recipe and want it, let me know, and I'll get around to emailing it to you soon. Serene -- "I think I have an umami receptor that has developed sentience." -- Stef |
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Peach cobbler!
Serene Vannoy wrote:
> I really should have taken pictures, because that was really pretty > cobbler. > > Months ago, I was reading back issues of Cook's Illustrated, and the > article on peach cobbler (in the July '04 issue) really made both me and > [info]someotherguy Oops. That would be James. Serene -- "I think I have an umami receptor that has developed sentience." -- Stef |
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Peach cobbler!
On Fri, 27 Jun 2008 23:36:58 -0700, Serene Vannoy
> wrote: >I really should have taken pictures, because that was really pretty cobbler. > >Months ago, I was reading back issues of Cook's Illustrated, and the >article on peach cobbler (in the July '04 issue) really made both me and >[info]someotherguy want to try that version. > > <snip> > >If you don't have access to the recipe and want it, let me know, and >I'll get around to emailing it to you soon. > Blueberry-Peach Cobbler with Lemon-Cornmeal Biscuit Topping The full recipe is only available for members of CooksIllustrated.com. I have blueberries, can get peaches... need recipe. -- I never worry about diets. The only carrots that interest me are the number of carats in a diamond. Mae West |
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Peach cobbler!
sf <.> wrote in :
> On Fri, 27 Jun 2008 23:36:58 -0700, Serene Vannoy > > wrote: > >>I really should have taken pictures, because that was really pretty >>cobbler. >> >>Months ago, I was reading back issues of Cook's Illustrated, and the >>article on peach cobbler (in the July '04 issue) really made both me >>and [info]someotherguy want to try that version. >> >> > <snip> >> >>If you don't have access to the recipe and want it, let me know, and >>I'll get around to emailing it to you soon. >> > > Blueberry-Peach Cobbler with Lemon-Cornmeal Biscuit Topping > The full recipe is only available for members of CooksIllustrated.com. > > I have blueberries, can get peaches... need recipe. > > > I'm impressed you can. I have never even tried canning; seemed to look like way too much work...but what's a get peach? -- The house of the burning beet-Alan |
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Peach cobbler!
sf wrote:
> On Fri, 27 Jun 2008 23:36:58 -0700, Serene Vannoy > > wrote: > >> I really should have taken pictures, because that was really pretty cobbler. >> >> Months ago, I was reading back issues of Cook's Illustrated, and the >> article on peach cobbler (in the July '04 issue) really made both me and >> [info]someotherguy want to try that version. >> >> > <snip> >> If you don't have access to the recipe and want it, let me know, and >> I'll get around to emailing it to you soon. >> > > Blueberry-Peach Cobbler with Lemon-Cornmeal Biscuit Topping > The full recipe is only available for members of CooksIllustrated.com. I don't have that, nor am I a member, sorry. I became a trial member just to get the other cobbler recipe, then cancelled my membership. I have the actual magazine around here somewhere, but couldn't find it. I was irritated that they took my credit-card info just so I could look at a five-year-old recipe. > > I have blueberries, can get peaches... need recipe. Maybe ask at the dreaded rfr? Serene -- "I think I have an umami receptor that has developed sentience." -- Stef |
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Peach cobbler!
On Fri, 27 Jun 2008 23:36:58 -0700, Serene Vannoy
> wrote: Peach Cobbler 1/2 cup melted butter 1 cup sugar 1 cup flour 1 1/2 tsp baking powder 1 cup milk 1 Tblsp oil Melt butter in a 13 x 9 pan. Mix all the above ingredients together and pour over melted butter. In a saucepan mix and heat thoroughly: 2 1/2 cups peaches w/juice ( I used canned) 1 1/2 cups sugar 1/8 tsp cinnamon 1 Tblsp corn starch Add to batter. Swirl knife through it. Bake at 375 for about 40 minutes. Mom said she cut the butter to 1/3 c but I think she used margarine. I used the full 1/2 c and it came out well. Got to go check on dinner. I'll email later. Sherry >I really should have taken pictures, because that was really pretty cobbler. > >Months ago, I was reading back issues of Cook's Illustrated, and the >article on peach cobbler (in the July '04 issue) really made both me and >[info]someotherguy want to try that version. > >He says it was worth waiting months for. It was certainly much better >than the version I found on foodnetwork.com. > >It wasn't overly sweet (which I think is good). Also, it was dead easy, >and I didn't even use a food processor (I don't have one). I used my >metal whisk to cut the butter into the biscuit dough, and it all worked >really well. > >If you don't have access to the recipe and want it, let me know, and >I'll get around to emailing it to you soon. > >Serene |
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Peach cobbler!
On Fri, 27 Jun 2008 23:36:58 -0700, Serene Vannoy
> fired up random neurons and synapses to opine: >I really should have taken pictures, because that was really pretty cobbler. <snip> I toiled in the cobbler vineyard for years trying to find the perfect cobbler topping - some were too crusty, some were too bready, some were too doughy, some were tasteless, some overwhelmed the fruit...the perfect cobbler and topping, IMHO: @@@@@ Now You're Cooking! Export Format Fruit Cobbler desserts 1/2 cup sugar 2 tablespoons butter 1/2 teaspoon cinnamon lemon juice 6 cups apples (about 4 medium apples); pared and sliced 1 cup flour 2 tablespoons sugar 1 1/2 teaspoon baking powder 1/2 teaspoon Cinnamon 1/4 cup Butter; softened 1 egg 4 teaspoons cornstarch 1/4 cup milk Preheat oven to 400F. Combine sugar, cinnamon, lemon juice, 1/4 t.. salt and put into baking dish. Dot with butter. Combine flour, sugar, baking powder, cinnamon, and butter in food processor. Pulse until butter is well cut in and resembles coarse crumbs. In a small bowl, stir together the egg and milk. Add to flour mixture, pulsing just to moisten. Drop topping by the spoonful into small mounds atop the filling. Optional: Brush topping with egg whites and sprinkle cinnamon and sugar over all. Bake cobblers in middle of oven until cobbler is golden and cooked through (lift corner of cobbler to make sure it's cooked underneath), 35 to 45 minutes. For blueberry or peach cobbler: Use 1/3 to 2/3 cup sugar and 2 tablespoon cornstarch. Add 1/4 cup water. Use unsweetened peaches. Contributor: Combined Recipes Yield: 6 servings Terry "Squeaks" Pulliam Burd -- "If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress's, it would have been a very good dinner." -- Duncan Hines To reply, replace "meatloaf" with "cox" |
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Peach cobbler!
In article >,
Sonia > wrote: > On Fri, 27 Jun 2008 23:36:58 -0700, Serene Vannoy > > wrote: > > > Peach Cobbler > > 1/2 cup melted butter > 1 cup sugar > 1 cup flour > 1 1/2 tsp baking powder > 1 cup milk > 1 Tblsp oil > > Melt butter in a 13 x 9 pan. Mix all the above ingredients together > and pour over melted butter. > > In a saucepan mix and heat thoroughly: > 2 1/2 cups peaches w/juice ( I used canned) > 1 1/2 cups sugar > 1/8 tsp cinnamon > 1 Tblsp corn starch > > Add to batter. Swirl knife through it. > Bake at 375 for about 40 minutes. > > > Mom said she cut the butter to 1/3 c but I think she used margarine. I > used the full 1/2 c and it came out well. > Got to go check on dinner. I'll email later. > Sherry > snipped This is similar to the ONE TRUE COBBLER(R) recipe (google for it), but the OTC uses less sugar and no cornstarch. The SO is lobbying mightily for the first OTC of the season. We paid too much for CA peaches yesterday. I bought some more today at a more reasonable price. Maybe he'll get it Wednesday night, since I have a potluck tomorrow evening. Cindy -- C.J. Fuller Delete the obvious to email me |
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Peach cobbler!
"Cindy Fuller"
> This is similar to the ONE TRUE COBBLER(R) recipe (google for it), but the > OTC uses less sugar and no cornstarch. > Cindy OTC? LOL I think each fruit needs its own approach. I am making cobblers, crisps and crumbles for a 4th party this year. I don't see using the same topping for peaches, plums, mulberries and apricots. |
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Posted to rec.food.cooking
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Peach cobbler!
On Jun 30, 10:28 pm, Terry Pulliam Burd >
wrote: > On Fri, 27 Jun 2008 23:36:58 -0700, Serene Vannoy > > fired up random neurons and synapses to > opine: > > >I really should have taken pictures, because that was really pretty cobbler. > > <snip> > > I toiled in the cobbler vineyard for years trying to find the perfect > cobbler topping - some were too crusty, some were too bready, some > were too doughy, some were tasteless, some overwhelmed the fruit...the > perfect cobbler and topping, IMHO: > > @@@@@ Now You're Cooking! Export Format > > Fruit Cobbler > > desserts > > 1/2 cup sugar > 2 tablespoons butter > 1/2 teaspoon cinnamon > lemon juice > 6 cups apples (about 4 medium apples); pared and sliced > 1 cup flour > 2 tablespoons sugar > 1 1/2 teaspoon baking powder > 1/2 teaspoon Cinnamon > 1/4 cup Butter; softened > 1 egg > 4 teaspoons cornstarch > 1/4 cup milk > > Preheat oven to 400F. Combine sugar, cinnamon, lemon juice, 1/4 t.. > salt and put into baking dish. Dot with butter. > > Combine flour, sugar, baking powder, cinnamon, and butter in food > processor. Pulse until butter is well cut in and resembles coarse > crumbs. In a small bowl, stir together the egg and milk. Add to flour > mixture, pulsing just to moisten. Drop topping by the spoonful into > small mounds atop the filling. > > Optional: Brush topping with egg whites and sprinkle cinnamon and > sugar over all. > > Bake cobblers in middle of oven until cobbler is golden and cooked > through (lift corner of cobbler to make sure it's cooked underneath), > 35 to 45 minutes. > > For blueberry or peach cobbler: Use 1/3 to 2/3 cup sugar and 2 > tablespoon cornstarch. Add 1/4 cup water. Use unsweetened peaches. > > Contributor: Combined Recipes > > Yield: 6 servings > > Terry "Squeaks" Pulliam Burd Thanks for posting that - I'll have to try it. Up 'til now, the following has been my OTC: Peach Cobbler Nancy Dooley 1 C. flour 1 ½ tsp. baking powder 1 tsp. nutmeg ½ tsp. salt ½ C. butter, soft 1 C. granulated sugar 6-8 peaches (depending on size), peeled, pitted and sliced ½ C. brown sugar 1/4 tsp. almond extract 1 C. boiling water Nutmeg Heat oven to 350 deg. In a small bowl, combine flour, baking powder, nutmeg and salt, and set aside. In a mixer bowl, cream the butter and add ½ C. of the granulated sugar, and blend well. Beat in the flour mixture (it will be crumbly). Grease a 9-inch square pan (if your pan isn't deep enough, the juices will run over in the oven). A metal pan makes better texture than a glass one. Place HALF the peaches on the bottom, and sprinkle half the flour mixture over the fruit. Add the rest of the peaches and the rest of the flour mixture. Combine the remaining ½ C. sugar and the brown sugar in a small bowl, and sprinkle it over the top. Add the almond extract to a measuring cup and measure 1 C. boiling water into the cup. Pour over the top of the cobbler, but do NOT mix it. Sprinkle with additional nutmeg, if you want. Bake for 45 min. - 1 hour. Serve warm. (With ice cream, of course.) |
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Peach cobbler!
On Fri, 27 Jun 2008 23:36:58 -0700, Serene Vannoy
> wrote: >I really should have taken pictures, because that was really pretty cobbler. > >Months ago, I was reading back issues of Cook's Illustrated, and the >article on peach cobbler (in the July '04 issue) really made both me and >[info]someotherguy want to try that version. > >He says it was worth waiting months for. It was certainly much better >than the version I found on foodnetwork.com. > >It wasn't overly sweet (which I think is good). Also, it was dead easy, >and I didn't even use a food processor (I don't have one). I used my >metal whisk to cut the butter into the biscuit dough, and it all worked >really well. > >If you don't have access to the recipe and want it, let me know, and >I'll get around to emailing it to you soon. > >Serene Thanks for the idea. I found my copy of the magazine and yesterday I bought peaches and blueberries at the farmers market. When I say farmers market I mean small 10 to 12 vendors. Everything must be produced by the vendor on their property and the area is usually limited to 2 or 3 counties. Yesterday was our second visit to a new one about 15 miles away in the next county. I bought 4+ pounds of peaches for $3 and 3+ pounds of June apples for $2. The blueberries were $4 a pint and we also got the directions to her u-pick farm. It will probably be open to picking this weekend. I got tomatoes for $1/ pound and a couple of zucchini for $.75/lb. Last week I bought peaches from the same woman. We ate some, made ice cream from some and the remainder lasted a week sitting on the counter. The apples went into jelly and apple butter. |
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