beachboomer Profile - (14970463)

cook's profile


Home Town:
Living In: Sneads Ferry, North Carolina, USA
Member Since: Aug. 2012
Cooking Level: Expert
Cooking Interests: Baking, Frying, Slow Cooking, Asian, Italian, Southern, Dessert, Kids, Gourmet
Recipe Box 3 recipes
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Recipe Reviews 2 reviews
Fresh Southern Peach Cobbler
OMG!!! This is the best peach cobbler I've ever made. To die for. Follow direction but tweeked just a bit. I added coarse sugar with the cinnamon for the final topping. Just that bit of sweet crunch to put it over the top. Adjusted to 3 level tsps. of cornstarch. and added 7 tblsps of butter instead of six and a bit more sugar and brown sugar overall. I'm from the South and we like it sweet and buttery. Definitely bake for the full amount of time or possible 5 minutes more depending on your oven. You won't be disappointed.

5 users found this review helpful
Reviewed On: Jul. 12, 2013
Cinnabun Cookies
Many of the reviews complained about the dough being sticky because of too much moisture in the batter. Decided to decrease the shortening to 1/3 cup and use 1-1/2 egg (In a small cup, whisk one egg, mix into batter. Repeat with a second egg, but only add 1/2 of second egg to batter). Otherwise follow ingredients as stated in recipe. The batter was firm enough to ball and not sticky. Also, I think the brown sugar taste is a little too strong. Next time I'll try equal portions 3/4 cup each brown and white sugar. Suggest refrigerating for at least 2 hrs., divide dough in half, return unused half to refrig. Generously flour mat and quickly roll to a 12x6 rectangle. Spread half filling and roll tightly (using a pastry scraper is helpful) Wrap with Saran and put in FREEZER. Repeat process with 2nd half of dough. Cut dough into 1/2" segments, place on parchment covered cookie pan. NOW put cookie sheet with cut cookies back into freezer for 4 mins. before baking. You want the cookie dough as cold and firm as possible when placed in oven. This will prevent spreading while baking. They will expand but not by much. I also increased the filling by 50%. It was just enough for both rolls. No dollop is necessary. Also used 1/2 cup of very fine chopped pecans and added them to the filling mixture. Each oven is diferent but my cookies took about 12-13 mins for each batch to bake. Came out looking just like Leema's photo. I used royal icing to drizzle each cookie. Hope this will help.

0 users found this review helpful
Reviewed On: Dec. 3, 2012

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