|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...
1 - 10 of 38 for rolled dough peach cobbler
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Preheat oven to ... and cover with rolled out biscuit dough (see below) for ... together. Pat or roll out dough to ... vanilla ice cream or whipped cream.
Slice butter into ... with flour, knead dough 8-10 times. Roll or pat into ... evenly over the peach filling. Bake in ... Amaretto (for the over 18 crowd!).
Add 1 cup ... and place pie dough on top. The ... combine with the peach mixture. Sprinkle top ... brown. (Another family recipe from the south - Arkansas.)
Mix flour salt ... is a stiff dough. Wrap in ... Take one piece, roll out and cut ... trial one to make sure the sugar and nutmeg is to your taste. Enjoy!
Preheat oven to ... smooth ball. Divide dough into thirds. On ... or pastry cloth, roll out one-third of ... Spoon half of peach mixture into pastry; ... 8 to 10 servings.
Crust: Knead with ... before rolling into dough. Separate dough into 1/2. Roll 1/2 dough in ... dish. Peaches: Pour peach mixture on top ... or until golden brown.
This is great ... you prepare the dough. Mix baking ... biscuit dough and roll it to fit ... and either place rolled dough on top ... 20 minutes. Eat hot!
Cut shortening into ... and mix until dough forms a ball. Roll half of the ... THE PAN OR COBBLER WILL BOIL OVER). ... 40 minutes or until golden brown.
Combine flour, salt, ... lightly floured surface roll out 2/3 of dough to 13 inch ... on top of peach mixture. Bake at ... minutes or until golden brown.
Combine first four ... are moistened. Turn dough out. Cut onto ... or 4 times. Roll dough into a ... Arrange slices over peach mixture. Bake at ... browned. Yield 12 servings.
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