[16:23, 5/19/2021] Sara: This was my first attempt at cheesecake and it turned out great! My family went picking strawberries, so the strawberries were very fresh and juicy. Unfortunately, there was a crack in my cheesecake but it was covered in glass. T I will try to use a hot water bath next time to avoid cracking.
that was awesome! I served him at my father's 72nd birthday party, and he was asking seconds before I finished giving everyone the first slide! There is a subtle lemon flavor for the filling, and everyone commented positively.
I wasn't sure how the glaze would turn out, because it really wasn't strawberry season yet, but it did pretty well, even with the less fully ripe berries. I had to use my immersion blender on the…
[16:30, 5/19/2021] Sara: Recipe 2:
Triple Crust Peach Cobbler
If you have a company and you want to give them a feeling of comfort when they enter your home, then you want this bread in the oven. If you're trying to sell your home, you'll want this oven-baked bread. A visitor (visitors) will think that they have definitely entered the grandmothers' kitchen. I hope I can have this scent so I can spray it in my home every day ... every minute! Anyway, this is an easy cobbler because you use refrigerated pie crust, the kind that sells twice to a store-bought box. You can definitely make your own pie crust, but the one you buy is just as good. In fact, it's very easy to make a pie crust, so ... it's entirely up to you as to what type you prefer.
So, with that being said, there are a lot of Southern chefs who don't think this is a true Southern cobbler, they think it should be the batter you pour over the fruit, or the kind you make that has the bottom batter that cooks between the fruits. I really like all the versions really, but I think a real cobbler has the peel at the bottom, the reticulum veneer at the top and the peel in the middle! When I saw this recipe on a blog recently, I was happy to find it. I was very young when I passed away, but I can remember the retinal cortex on top. The best cobbler I loved was the Blackberry, but the peach cobbler comes second on my list of the most liked cobblers. I hope you enjoy this cobbler as much as I do because it's so cool!
* Ingredients
° 3 packs (11 oz each) Betty Crocker ™️ Pie Mix crust
° 1 cup of cold water
° 1 1/2 cups sugar
° 3/4 cup butter or melted margarine
° 2 teaspoons ground nutmeg
° 2 teaspoons ground cinnamon
° 2 teaspoons vanilla
° 2 teaspoons of lemon extract
° 2 cans (29 ounces each) peaches, sliced in syrup, not drained
* Steps:
1
Preheat oven to 350 degrees Fahrenheit. Stir 1 packet of the pie crust mixture and 1/3 cup of cold water until the mixture forms a ball. Flattening the roll ball into a rectangle, 11x8 inches. Cut into 4 slices, 11 x 2 inches each. Put strips on ungreased cookie sheet; Bake 18 minutes. Sit aside.
2
Stir 1 packet of the pie crust mixture and 1/3 cup of cold water until the mixture forms a ball. Flattening roll ball to fit the bottom and sides of a non-greased, rectangular baking dish, 13 x 9 x 2 inches. Put on the plate, set aside.
3
Stir sugar, butter, nutmeg, cinnamon, vanilla, lemon extract, and peaches together in a large bowl. Pour semi of mixture to a baking dish. Organize 4 pastry slices on top. Pour rest half of peach blend on top.
4
Stir 1 packet of the pie crust mixture with 1/3 cup cold water until the mixture is shaped into a ball. Flattening the roll ball to fit the mixture into the baking dish. Cut several holes or cracks in the veneer. The crust is placed over the mixture in the baking dish. Stamp the edges of the plate.
5
Bake for an hour or until the crust is golden in color. Continue covered in fridge.
Enjoy!
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