Kim Recipe Reviews (Pg. 1) - (11209225)

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Mountain Apple Cobbler

Reviewed: Jun. 8, 2014
I've made this for longer than I can remember and I do a couple of things differently...first I use 2 cans of crescents which is 16 triangles, then I use 4 very flavorful apples (fugi, Braeburn, gala) and peel core and quarter them, then wrap each chunk in a triangle of dough and lay them seam side down in a 9x13 glass pan ( they might look a little odd and lumpy but they don't after baking.) Here's the trick to the most delicious cobbler..measure 1 1/2 cups of bottled apple juice or cider into a small pan, add 1/2 stick of butter, 1/2 cup of sugar, 1 tsp cinnamon, 1 tsp. vanilla extract and bring to a boil.. Watch it, this will boil over easily.. Then pour all of the syrup over the roll ups, making sure each one is drizzled with the syrup, this will make them lovely crispy and brown. Bake at 350* for about 30 minutes open oven door and sprinkle generously with turbinado sugar ( this adds a sparkle and crunch to the crust)or regular granulated sugar, then bake until brown and bubbly. Let cool for at least 1/2 hour then serve with ice cream, whipped cream or fresh cream and enjoy:) they're really delish the next day too, if they survive that long..yummy! And by the way we always called them dumplings:)
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Cinnamon Rolls III

Reviewed: Sep. 20, 2013
I've made this recipe both in the machine and in the big mixer, and either way is good. The pudding mix adds sugar, cornstarch and makes the rolls softer and the flake finer. My family love them. Oh I used unbleached regular flour and I use a mixture of brown and white sugar, about 2 to 1 which makes the rolls have a gooey filling but also a little crunch around the edges. Thank you Miss Alix :)
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