Hastings Jennifer - Cobbler: The Ultimate Recipe Guide
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- Book:Cobbler: The Ultimate Recipe Guide
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- Publisher:Encore Publishing
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- Year:2014
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Cobbler The Ultimate Recipe Guide Copyright ENCORE PUBLISHING. All rights reserved. This book is copyright protected and intended for personal use only. You may not amend, distribute, sell, use, quote, or paraphrase any part of or any content within this book without the full consent of the author, publishing company, and/or copyright owner. Making copies of these pages or any portion for any purpose other than your personal use is a violation of United States copyright laws. DISCLAIMER Encore Publishing and its authors have used their best efforts in preparing these pages and their publications.
Encore Publishing and its authors make no warranty of any kind, expressed or implied, with regard to the information supplied. LIMITS OF LIABILITY Encore Publishing and its authors shall not be liable in the event of incidental or consequential damages in connection with, or arising out of, the providing of the information offered here. Want Free Ebooks Every Week? Receive free ebooks delivered directly to your inbox! We promote our eBooks FREE for the first 5 days of every publication. That means you will be the first to know when new books are published. (up to 5 books per week!) That is a lot of books! Not to mention our other exclusive promotions. Our collection encompasses a wide variety of topics including healthy natural foods, food allergy alternatives, gourmet, desserts and pastries.
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In a separate large bowl, blend together flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Fold in butter with your fingertips, or a pastry blender until mixture look like coarse meal. Pour in water until just blended. Get the peaches off from oven and drizzle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes. Serve and enjoy!
In a large bowl, mix the flour, 1 /2 cup sugar, baking powder, and salt. Fold in butter until the mixture look like coarse crumbs. Pour 1/4 cup boiling water just until mixture is evenly moist. In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently.
Put the dough into the skillet by spoonful then place skillet on the foil lined baking sheet. Bake for 25 minutes or dough is golden brown. Enjoy!
Remove from heat and set aside. In a large bowl, whisk together flour and 2 cups sugar. Mix in butter with pastry blender or two knives until mixture looks like coarse crumbs. Add the 1/2 cup butter mixture into zucchini mixture and press half of remaining butter mixture into bottom of prepared pan. S catter the zucchini mixture over top of crust, and dash in the remaining butter mixture over zucchini. Garnish with 1 teaspoon cinnamon.
Bake for 35-40 minutes or until top is golden. Serve warm or cold. Enjoy!
Pour the batter into the pan and scatter fruits over batter and top with the remaining 1 tablespoon sugar. Bake until batter browns and fruit bubbles for about 50-60 minutes. Serve warm or at room temperature with a spoonful of whipped cream or a small scoop of vanilla ice cream, if desired. Enjoy!
In a small bowl, toss together 1/2 cup sugar, cinnamon, and 1/2 cup pecans. Scatter mixture over the sliced apples. In a medium bowl, mix together flour, 1 cup sugar, baking powder, and salt. While in a separate bowl, combine egg, evaporated milk, and melted butter; whisk to blend. Combine milk mixture with the flour mixture all at once; stir until smooth. Pour mixture over apples, and top with 1 /4 cup pecans.
Bake for 55 minutes. Enjoy!
In a medium bowl, sieve together flour, 1 tablespoon sugar, baking powder, and salt. Cut in the butter until the mixture look like coarse crumbs. In a small bowl, whisk the milk and egg then fold in all at once to dry ingredients, stirring just to moisten. Scoop by teaspoonful and drop it over the rhubarb mixture. Sprinkle with sugar and bake for 20 minutes in the preheated oven, until crisp and lightly browned. Enjoy!
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