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Thread: For notbob - cobblers, crisps and crumbles

  1. #1
    Dora Guest

    Default For notbob - cobblers, crisps and crumbles


    Here's a recipe which describes the method I use; i.e., heated fruit
    and biscuit-type dough:

    http://allrecipes.com/Recipe/Souther....aspx?prop31=2

    The dough is not crisp on the bottom but not drippy/soggy either.
    Good luck.

    Dora


  2. #2
    notbob Guest

    Default Re: For notbob - cobblers, crisps and crumbles

    On 2011-08-12, Dora <[email protected]> wrote:
    >
    > Here's a recipe which describes the method I use; i.e., heated fruit
    > and biscuit-type dough:
    >
    > http://allrecipes.com/Recipe/Souther....aspx?prop31=2
    >
    > The dough is not crisp on the bottom but not drippy/soggy either.
    > Good luck.


    Seems pretty straight forward. I'll give it a shot. Bought more
    peaches and nectarines, today. Thanks.

    nb

  3. #3
    nurk_fred2000 Guest

    Default Re: For notbob - cobblers, crisps and crumbles

    On Aug 12, 4:54*pm, notbob <not...@notbob.invalid> wrote:
    > On 2011-08-12, Dora <limey...@yahoo.com> wrote:
    >
    >
    >
    > > Here's a recipe which describes the method I use; i.e., heated fruit
    > > and biscuit-type dough:

    >
    > >http://allrecipes.com/Recipe/Souther...etail.aspx?pro...

    >
    > > The dough is not crisp on the bottom but not drippy/soggy either.
    > > Good luck.

    >
    > Seems pretty straight forward. *I'll give it a shot. *Bought more
    > peaches and nectarines, today. *Thanks.
    >
    > nb


    ***Hey snotbob, you're beginning to sound more like Chemo the
    Clowntard by the day!

  4. #4
    heyjoe Guest

    Default Re: For notbob - cobblers, crisps and crumbles

    On 12 Aug 2011 23:54:33 GMT, notbob wrote:

    > On 2011-08-12, Dora <[email protected]> wrote:
    >>
    >> Here's a recipe which describes the method I use; i.e., heated fruit
    >> and biscuit-type dough:
    >>
    >> http://allrecipes.com/Recipe/Souther....aspx?prop31=2
    >>
    >> The dough is not crisp on the bottom but not drippy/soggy either.
    >> Good luck.

    >
    > Seems pretty straight forward. I'll give it a shot. Bought more
    > peaches and nectarines, today. Thanks.
    >
    > nb


    If you don't like soggy dough, I'm not sure that you're ever going to be
    happy with cobbler. The side facing the fruit filling is always going
    to be partially underdone/soggy.

    As long as you're still thinking "cobbler" style, maybe what you really
    want is home made shortcake on top of peach filling, with it all QUICKLY
    heated to the same temperature.


    Shortcake

    Recipe courtesy Alton Brown
    Show: Good EatsEpisode: The Dough Also Rises
    <http://www.foodnetwork.com/recipes/good-eats/shortcake-recipe/index.html>

    Ingredients
    2 cups flour
    4 teaspoons baking powder
    3/4 teaspoon salt
    1 tablespoon sugar
    2 tablespoons butter
    2 tablespoons shortening
    3/4 cup half and half
    Melted butter to brush shortcakes


    Directions

    Heat oven 450 degrees.

    In a large mixing bowl, combine flour, baking powder, salt and sugar.
    Cut in butter and shortening. Mix in half-and-half. Drop by large
    spoonfuls onto a baking sheet. Brush with melted butter and sprinkle
    with sugar. Bake for 15 minutes or until brown. Cool and eat with
    berries, ice cream and/or whipped cream


    --
    Nonsense. Purple never goes out of style.

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