|Dough: Simple Contemporary Breads|
|by Richard Bertinet|
For all those who do not want to eat mass produced sliced bread filled with chemicals and preservatives, help is at hand.
1 - 10 of 276 for cobbler dough
You can use all peach or all blueberries if you prefer. Melt butter in 2 1/2 quart baking dish. Set aside. Combine flour, 3/4 cup sugar and baking ...
Heat oven to ... bubbly. Now make dough while peaches cook. ... sugar-nutmeg mixture on top. Bake 30 minutes until biscuits are golden brown. Let stand to cool.
Melt 1 stick of butter in pan. Pour in batter and top with cooked fruit. Bake at 350 degrees until crust rises to top and when pricked with a fork is ...
To make cake ... remove 2 tablespoons from 1 cup and add 2 tablespoons of cornstarch. Drop dough over boiling fruit mixture. Bake until brown at 375 degrees.
Melt butter, stir ... flour to make stiff dough. Add pinch salt and vanilla (1 teaspoon). Drop into hot fruit. Bake on low (325 degrees) until brown on top.
Use enough milk to make medium batter. Put in greased baking dish, 8"x8"x2". Pour any kind of fruit over batter. Bake in oven 25 minutes at 350 ...
Melt butter in a pan (baking dish 13x9x2). In a bowl mix sugar, flour, salt, baking powder, salt, cinnamon, and then add milk and vanilla. Pour ...
Mix together dry ... baking pan and pour batter over it. Add berries or fruit. (Do not stir.) Dough will rise to top. Bake at 350 degrees until golden brown.
Into a large baking dish or cobbler pan, put water, ... roll out cobbler dough into thin and ... and for only a few seconds. Roll out and cut into strips.
Cook peaches in ... minutes, or until top is golden brown. I like to sprinkle a little sugar on top before baking. This should be juicy cobbler, not dry.
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