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Cobbler Query
My mother made a really great fruit cobbler and I have her recipe
around here somewhere <fists on hips, scanning recipe software, old 3x5 cards, old journal-type recipe book> and I cannot find the d*mned thing. I've made cobblers for years and have never really been happy with the topping. Too dense, but I can't find a recipe that produces the light, fluffy topping my mother made. Anyone have a good topping recipe that is, uh, light and fluffy? (Okay, Tee, define "light and fluffy": you can easily poke a spoon through it and it's not an inch thick.) TIA, Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA "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 "spaminator" with "cox" |
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Cobbler Query
On Thu 20 Oct 2005 08:04:37p, Terry Pulliam Burd wrote in rec.food.cooking:
> My mother made a really great fruit cobbler and I have her recipe > around here somewhere <fists on hips, scanning recipe software, old > 3x5 cards, old journal-type recipe book> and I cannot find the d*mned > thing. I've made cobblers for years and have never really been happy > with the topping. Too dense, but I can't find a recipe that produces > the light, fluffy topping my mother made. Anyone have a good topping > recipe that is, uh, light and fluffy? (Okay, Tee, define "light and > fluffy": you can easily poke a spoon through it and it's not an inch > thick.) Terry, I often use a "cream biscuit" dough for topping a cobbler. If you've not made them, cream biscuits are unusually light and delicate. For cobbler, I would increase the sugar to 3-4 tablespoons. Obviously, the thickness of the topping is largely dependent on how thick you put the dough on before baking. If you want it thinner, I'd not exceed ~1/4 inch. 2 cups self-rising flour, plus more for dusting 1 tablespoon sugar 1 1/2 cups heavy whipping cream Preheat oven to 500 degrees F. In a medium bowl, stir together the flour, sugar, and cream until the dough forms a ball. Turn the dough out onto a surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit. Bake for 10 minutes, or until golden brown. HTH -- Wayne Boatwright *¿* _____________________________ http://tinypic.com/eikz78.jpg Meet Mr. Bailey |
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Cobbler Query
Wayne Boatwright wrote: > > On Thu 20 Oct 2005 08:04:37p, Terry Pulliam Burd wrote in rec.food.cooking: > > > My mother made a really great fruit cobbler and I have her recipe > > around here somewhere <fists on hips, scanning recipe software, old > > 3x5 cards, old journal-type recipe book> and I cannot find the d*mned > > thing. I've made cobblers for years and have never really been happy > > with the topping. Too dense, but I can't find a recipe that produces > > the light, fluffy topping my mother made. Anyone have a good topping > > recipe that is, uh, light and fluffy? (Okay, Tee, define "light and > > fluffy": you can easily poke a spoon through it and it's not an inch > > thick.) > > Terry, I often use a "cream biscuit" dough for topping a cobbler. If > you've not made them, cream biscuits are unusually light and delicate. For > cobbler, I would increase the sugar to 3-4 tablespoons. > > Obviously, the thickness of the topping is largely dependent on how thick > you put the dough on before baking. If you want it thinner, I'd not exceed > ~1/4 inch. > > 2 cups self-rising flour, plus more for dusting > 1 tablespoon sugar > 1 1/2 cups heavy whipping cream > > Preheat oven to 500 degrees F. > In a medium bowl, stir together the flour, sugar, and cream until the dough > forms a ball. Turn the dough out onto a surface dusted with additional > flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough > flour to keep dough from sticking to your hands. Gently roll out dough to > 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut > dough into biscuits. Place on baking sheet coated with cooking spray, > leaving at least 1-inch between each biscuit. Bake for 10 minutes, or until > golden brown. > > HTH > > -- > Wayne Boatwright *¿* Wayne, is self rising flour like a premade biscuit mix? Thanks....Sharon |
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Cobbler Query
On Fri 21 Oct 2005 06:27:45a, biig wrote in rec.food.cooking:
> > > Wayne Boatwright wrote: >> >> On Thu 20 Oct 2005 08:04:37p, Terry Pulliam Burd wrote in >> rec.food.cooking: >> >> > My mother made a really great fruit cobbler and I have her recipe >> > around here somewhere <fists on hips, scanning recipe software, old >> > 3x5 cards, old journal-type recipe book> and I cannot find the d*mned >> > thing. I've made cobblers for years and have never really been happy >> > with the topping. Too dense, but I can't find a recipe that produces >> > the light, fluffy topping my mother made. Anyone have a good topping >> > recipe that is, uh, light and fluffy? (Okay, Tee, define "light and >> > fluffy": you can easily poke a spoon through it and it's not an inch >> > thick.) >> >> Terry, I often use a "cream biscuit" dough for topping a cobbler. If >> you've not made them, cream biscuits are unusually light and delicate. >> For cobbler, I would increase the sugar to 3-4 tablespoons. >> >> Obviously, the thickness of the topping is largely dependent on how >> thick you put the dough on before baking. If you want it thinner, I'd >> not exceed ~1/4 inch. >> >> 2 cups self-rising flour, plus more for dusting >> 1 tablespoon sugar >> 1 1/2 cups heavy whipping cream >> >> Preheat oven to 500 degrees F. >> In a medium bowl, stir together the flour, sugar, and cream until the >> dough forms a ball. Turn the dough out onto a surface dusted with >> additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding >> just enough flour to keep dough from sticking to your hands. Gently >> roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter >> coated with flour, cut dough into biscuits. Place on baking sheet >> coated with cooking spray, leaving at least 1-inch between each >> biscuit. Bake for 10 minutes, or until golden brown. >> >> HTH >> >> -- >> Wayne Boatwright *¿* > > Wayne, is self rising flour like a premade biscuit mix? > Thanks....Sharon > No, the biscuit mix also contains shortening or oil in addition to the flour and leavening. Self-rising flour contains only flour, leavening, and salt. You can make your own... To make 1 cup of self-rising flour, take 1 cup all-purpose flour and add 1-1/2 teaspoons baking powder and 1/2 teaspoon salt. -- Wayne Boatwright *¿* _____________________________ http://tinypic.com/eikz78.jpg Meet Mr. Bailey |
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Cobbler Query
Wayne Boatwright wrote: > > On Fri 21 Oct 2005 06:27:45a, biig wrote in rec.food.cooking: > > > > > > > Wayne Boatwright wrote: > >> > >> On Thu 20 Oct 2005 08:04:37p, Terry Pulliam Burd wrote in > >> rec.food.cooking: > >> > >> > My mother made a really great fruit cobbler and I have her recipe > >> > around here somewhere <fists on hips, scanning recipe software, old > >> > 3x5 cards, old journal-type recipe book> and I cannot find the d*mned > >> > thing. I've made cobblers for years and have never really been happy > >> > with the topping. Too dense, but I can't find a recipe that produces > >> > the light, fluffy topping my mother made. Anyone have a good topping > >> > recipe that is, uh, light and fluffy? (Okay, Tee, define "light and > >> > fluffy": you can easily poke a spoon through it and it's not an inch > >> > thick.) > >> > >> Terry, I often use a "cream biscuit" dough for topping a cobbler. If > >> you've not made them, cream biscuits are unusually light and delicate. > >> For cobbler, I would increase the sugar to 3-4 tablespoons. > >> > >> Obviously, the thickness of the topping is largely dependent on how > >> thick you put the dough on before baking. If you want it thinner, I'd > >> not exceed ~1/4 inch. > >> > >> 2 cups self-rising flour, plus more for dusting > >> 1 tablespoon sugar > >> 1 1/2 cups heavy whipping cream > >> > >> Preheat oven to 500 degrees F. > >> In a medium bowl, stir together the flour, sugar, and cream until the > >> dough forms a ball. Turn the dough out onto a surface dusted with > >> additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding > >> just enough flour to keep dough from sticking to your hands. Gently > >> roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter > >> coated with flour, cut dough into biscuits. Place on baking sheet > >> coated with cooking spray, leaving at least 1-inch between each > >> biscuit. Bake for 10 minutes, or until golden brown. > >> > >> HTH > >> > >> -- > >> Wayne Boatwright *¿* > > > > Wayne, is self rising flour like a premade biscuit mix? > > Thanks....Sharon > > > > No, the biscuit mix also contains shortening or oil in addition to the > flour and leavening. Self-rising flour contains only flour, leavening, and > salt. > > You can make your own... To make 1 cup of self-rising flour, take 1 cup > all-purpose flour and add 1-1/2 teaspoons baking powder and 1/2 teaspoon > salt. Thanks Wayne....Sharon > > -- > Wayne Boatwright *¿* > _____________________________ > > http://tinypic.com/eikz78.jpg > > Meet Mr. Bailey |
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Cobbler Query
"biig" > wrote in message ... > > > Wayne Boatwright wrote: >> >> On Fri 21 Oct 2005 06:27:45a, biig wrote in rec.food.cooking: >> >> > >> > Wayne, is self rising flour like a premade biscuit mix? >> > Thanks....Sharon >> > >> >> No, the biscuit mix also contains shortening or oil in addition to the >> flour and leavening. Self-rising flour contains only flour, leavening, >> and >> salt. >> >> You can make your own... To make 1 cup of self-rising flour, take 1 cup >> all-purpose flour and add 1-1/2 teaspoons baking powder and 1/2 teaspoon >> salt. > > Thanks Wayne....Sharon >> There! A little trimming at this point helps and doesn't hurt. Less scrolling for everybody else. |
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Cobbler Query
In article >,
Terry Pulliam Burd > wrote: > My mother made a really great fruit cobbler and I have her recipe > around here somewhere <fists on hips, scanning recipe software, old > 3x5 cards, old journal-type recipe book> and I cannot find the d*mned > thing. I've made cobblers for years and have never really been happy > with the topping. Too dense, but I can't find a recipe that produces > the light, fluffy topping my mother made. Anyone have a good topping > recipe that is, uh, light and fluffy? (Okay, Tee, define "light and > fluffy": you can easily poke a spoon through it and it's not an inch > thick.) > > TIA, > Terry "Squeaks" Pulliam Burd This one is cake like. We really like it. Fresh Peach Cobbler 1 1/2 C thinly sliced peaches 1 C sugar 1/4 C water 1 egg 1 T shortening 1 T milk 1/2 C flour 1/2 t baking powder 1/4 t salt Preheat oven to 375 and grease an 11 x 7 inch baking dish. In a medium sized saucepan, combine peaches, 1/2 C sugar and water. Bring to a boil, stirring frequently. Remove from heat. In a bowl beat together the egg, remaining 1/2 C sugar and the shortening until fluffy. Add milk and stir in the flour, baking powder and salt. Spread batter in greased baking dish and pour hot peaches over all. Bake 25 to 30 minutes and serve warm. serves 6 marcella |
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Cobbler Query
On 21 Oct 2005 05:47:55 +0200, Wayne Boatwright
> wrote: >Terry, I often use a "cream biscuit" dough for topping a cobbler. If >you've not made them, cream biscuits are unusually light and delicate. For >cobbler, I would increase the sugar to 3-4 tablespoons. Ah, yes - makes perfect sense to use a cream biscuit, although I like your proportions better than the recipe I have, which is the one that is way too dense. Thanks. Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA "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 "spaminator" with "cox" |
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Cobbler Query
On Mon 24 Oct 2005 07:57:17p, Terry Pulliam Burd wrote in
rec.food.cooking: > On 21 Oct 2005 05:47:55 +0200, Wayne Boatwright > > wrote: > >>Terry, I often use a "cream biscuit" dough for topping a cobbler. If >>you've not made them, cream biscuits are unusually light and delicate. >>For cobbler, I would increase the sugar to 3-4 tablespoons. > > Ah, yes - makes perfect sense to use a cream biscuit, although I like > your proportions better than the recipe I have, which is the one that > is way too dense. > > Thanks. You're welcome! Hope it works well for you. -- Wayne Boatwright *¿* _____________________________ http://tinypic.com/eikz78.jpg Meet Mr. Bailey |
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