What are you baking today?

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gooey peach cobbler, wondering why I only make this once a year during peach season, so so good! Got local peaches at the farmer's market. I asked for any that they thought were very ripe and wanted to get rid of, since I was using them today. They gave me 3 bonus peaches! They'll get my business again!

This is a southern style cobbler where you melt butter in a pan, pour a batter over the butter, then your cooked peaches over the top. The batter bubbles up and makes a top crust. To me it is like a big peach dumpling.

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Please post recipe!!!
 
apple pie, strawberry cream pie, ruhbarb pie, chocolate cream pie & fresh raspberry pie. It was a busy day selling pies. None left.
 
Glenn picked about 6 cups of blackberries this afternoon and, lucky us, I saw a great recipe for blackberry cobbler in the July issue of Southern Living. My copy arrived in the mail yesterday and I drooled at all the great recipes, especially the one for blackberry cobbler. It was fantastic!!!!
 
I just love ruhbarb crisp or dessert. Gives me an idea to make some for the neighborhood get together tonight.
 
gooey peach cobbler, wondering why I only make this once a year during peach season, so so good! Got local peaches at the farmer's market. I asked for any that they thought were very ripe and wanted to get rid of, since I was using them today. They gave me 3 bonus peaches! They'll get my business again!

This is a southern style cobbler where you melt butter in a pan, pour a batter over the butter, then your cooked peaches over the top. The batter bubbles up and makes a top crust. To me it is like a big peach dumpling.

SG1L0314.JPG

That looks delicious :)
 
Going to a cookout later. I'm making coconut cream cupcakes and chocolate truffle cupcakes. I did the baking this morning before it hit 100, :LOL: Made the fillings and swiss meringue buttercream last night.
 
Pain de Campagne: Country Bread

Buon Giorno, :chef:

A quintessential French country loaf which was given to us, during a trip two years ago, by a 4th generation baker, Roger Auzut in the town of Cavallon in Provence.

Have a lovely 4th.
Ciao, Margi.
 
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