beachboomer Profile - Allrecipes.com (14970463)

cook's profile

beachboomer


beachboomer
 
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
Hobbies:
Recipe Box 3 recipes
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
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
 
ADVERTISEMENT

In Season

Easter Ham, Lamb, and More
Easter Ham, Lamb, and More

Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.

Easter Desserts
Easter Desserts

Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States