Wednesday, March 17, 2010

HOMEMADE PEACH COBBLEr?

please share a realy good recipe

HOMEMADE PEACH COBBLEr?
to be honest I have not made this recipe yet but every recipe that I have made from the show Good Eats has turned out fantastically!


I think that peach cobbler is often too sweet and I like the idea of the rhubarb.


I will defiantly try this soon.

















Rhubarb Peach Cobbler


Recipe courtesy Alton Brown, 2005


Show: Good Eats


Episode: Cobbled Together


Difficulty: Medium


Prep Time: 30 minutes


Inactive Prep Time: 30 minutes


Cook Time: 1 hour


Yield: 6 to 8 servings


Ratings and Reviews


User Rating: 5 Stars








9 1/2 ounces all purpose flour, approximately 2 cups


1 ounce sugar, approximately 2 tablespoons, plus 1 cup sugar


1 tablespoon freshly grated lime zest


1 teaspoon kosher salt, plus 1/4 teaspoon


4 1/2 ounces unsalted butter, chilled and cut into small pieces, plus extra for dish


1 1/2 ounces lard, chilled and cut into small pieces


1 1/2 ounces ice water, approximately 3 tablespoons


2 tablespoons cornstarch


1 pound rhubarb, chopped into 1/2-inch pieces


1 pound sliced peaches, peel on and sliced into 1/2 to 1-inch pieces


1 tablespoon freshly squeezed lime juice





Preheat the oven to 375 degrees F. Place a piece of aluminum foil on the bottom rack to catch any drippings. Butter a 9 by 9-inch glass baking dish and set aside.





Place the flour, 1-ounce sugar, lime zest, and 1 teaspoon salt into the bowl of a food processor and pulse 3 to 4 times. Add the butter and lard and pulse until the mixture just becomes crumbly. Sprinkle or spritz the mixture with the ice water a little at a time and process just until the dough holds together when squeezed in a fist. Place the dough into a 1 gallon zip top bag and form into a disk. Place the dough into the refrigerator for at least 30 minutes, while you prepare the filling.





In a medium mixing bowl whisk together the 1 cup of sugar, cornstarch, and 1/4 teaspoon of salt. Stir in the rhubarb, peaches, and lime juice.





Remove 1/3 of the dough from the bag, pinch into pieces and distribute evenly in the bottom of the prepared dish. With the remaining dough still in the bag, roll it out to a sheet large enough to cover the top of the dish. Pour the fruit mixture into the dish and top with the dough that has been removed from the bag, pressing the dough into the corners of the dish. Bake, uncovered, for 60 minutes or until the dough is cooked through and starting to turn golden. *If using frozen fruit, increase cooking time to 90 minutes.





Change the oven setting to broil and continue to cook until golden brown, approximately 3 minutes. Remove from the oven and allow to stand for 15 to 30 minutes before serving.
Reply:5-6 peeled, sliced fresh peaches, 9x13 inch baking dish...layer the peaches in the pan with 1/2 cup sugar, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, 1 stick sliced butter...drizzle just a bit of water over top...now for the easy homemade cobbler crust...in a bowl put 1 cup flour, 1/2 teaspoon salt, mix together and into this cut 4 1/2 heaping teaspoons shortening...make crumbly (mixing it more than this will result in a tough crust) roll out on lightly floured surface, and then cut into thin strips, arranging them over top of pie filling in criss-cross pattern. cook in pre-heated 350 degree oven about thirty minutes til filling is bubbly and crust is golden brown. good served with vanilla ice cream, or whipped cream...enjoy.
Reply:PEACH COBBLER





1 package of pre-rolled pie crust


1 1/2 cans of sliced Freestone peaches


cinnamon-just a little


sugar


butter


nutmeg (pinch)








This is a really good recipe. I tried it with my scouts and they love it so much. So if u ever make this u will love it.
Reply:PEACH COBBLER





1 package of pre-rolled pie crust


1 1/2 cans of sliced Freestone peaches


cinnamon-just a little


sugar


butter


nutmeg (pinch)





This is one easy peach cobbler that can be made with a store-bought crust and canned peaches.


Preheat oven to 350. Move the bottom crust into an 8 in square pan, pinch and shape into place. Put in peaches and juice from 1 can (more if you like), add pats of butter, sprinkle with sugar, cinnamon, and just a pinch of nutmeg.





Top with a prepared purchased top crust, pinch and shape over bottom crust to seal. Cut slits and sprinkle lightly with sugar if desired.





Put in 350 oven and bake until brown and bubbly top and bottom.



acne scar

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