|Dough Rheology and Baked Product Texture|
|by J.M. Faubion|
This is a reference text on dough rheology and baked product texture. The book covers the fundamental principles of rheology and its practical app...
Tip: Try cobbler crisco dough for more results.
1 - 7 of 7 for peach cobbler crisco dough
The secret to ... to mix the dough vigorously. Only mix ... the pan. Sprinkle with sugar and cinnamon mixed and dot with butter. Bake at 350°F for 1 hour.
Boil fruit and ... fruit mixture. Mix dough by hand, creaming sugar and Crisco. Drop dough ... heaping teaspoons. Bake at 350 degrees until golden brown.
Mix flour salt ... is a stiff dough. Wrap in ... this for a large gathering. Bake a trial one to make sure the sugar and nutmeg is to your taste. Enjoy!
Cut shortening into ... and mix until dough forms a ball. ... THE PAN OR COBBLER WILL BOIL OVER). ... 400°F for 30 to 40 minutes or until golden brown.
Cut Crisco into flour, add ... and spread over dough, sprinkle with ... sugar-syrup over pinwheels carefully. Bake at 350 degrees for approximately 55 minutes.
Heat oven to ... fork only until dough leaves sides of ... crust will absorb it all.) Bake for 55-60 minutes. EXCELLENT WITH COOL WHIP OR VANILLA ICE CREAM!!
Heat oven to ... and mix until dough forms a ball. ... cinnamon. Fill pastry lined pan with fruit and syrup. Cut 2" strips for top. Sprinkle with sugar.
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