Search results
Results from the WOW.Com Content Network
The recipe calls for 1/4 teaspoon, which is a very small amount but also the perfect amount. Any more and there's a chance that the flavor could take over. Next up, the topping.
Whipping up the cobbler couldn’t be easier: You simply sauté the peaches and ¾ cup of sugar over medium heat until the peaches are “bendy but not broken,” as Kinsey says, and the juices ...
Lemon Bars. If you prefer your desserts almost more tart than sweet, then these lemon bars are the perfect spring dessert for you. An ideal make-ahead dessert, these bars will be the star of all ...
The sonker is unique to North Carolina: it is a deep-dish version of the American cobbler. [5] [8] Cobblers most commonly come in single fruit varieties and are named as such, e.g. blackberry, blueberry, and peach cobbler. The tradition also gives the option of topping the fruit cobbler with a scoop or two of vanilla ice cream. [3]
She learned to make traditional Southern desserts like pecan pie, lemon meringue pie and peach cobbler from her mother Cora Mae. [5] Miles graduated from Wenonah High School in 1975 and attended Alabama A&M University and Lawson State Community College where she studied computer science. [ 4 ]
Place peach mixture in the oven and bake for 40 minutes. Let sit for 10 minutes before serving. Serve with a scoop of vanilla ice cream and small sprinkle of cinnamon.
The drink started as a seasonal specialty at Harry's Bar. [4] Later, it also became popular at the bar's New York counterpart. After an entrepreneurial Frenchman set up a business to ship fresh white peach purée to both locations, it became a year-round favorite. [1] The Bellini is an IBA Official Cocktail.
Preheat the oven to 375° F. Butter an 8-inch x 8-inch baking dish, preferably heatproof glass, and set aside. Place the peaches in a large bowl.