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Shaftoli pishirgichining eng yaxshi retsepti

Shaftoli pishirgichining eng yaxshi retsepti


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  • Retseptlar
  • Idish turi
  • Shirin
  • Mevali shirinliklar
  • Meva tikuvchi

Samoviy shaftoli poyabzali, uni konservalangan yoki yangi shaftoli bilan yasash mumkin. Yangi shaftoli mavsumda ishlatilganda juda yaxshi. Chiroyli pudra uchun krema, vanil muzqaymoq yoki qaymoq bilan iliq xizmat qiling.

311 kishi buni amalga oshirdi

TarkibiXizmat qiladi: 18

  • 2 (420 g) qalay kesilgan shaftoli
  • 2 osh qoshiq sariyog ', eritilgan
  • 1 chimdik darchin
  • 1 chimdim maydalangan yong'oq
  • 1 osh qoshiq jo'xori uni
  • 120 ml suv
  • 250 ml sut
  • 200 g maydalangan shakar
  • 125 g oddiy un
  • 2 choy qoshiq pishirish kukuni
  • 1 chimdik tuz
  • 110 g sariyog '
  • 1 choy qoshiq doljin
  • 1/4 choy qoshiq yong'oq yong'og'i

UsulTayyorlanishi: 30 minut ›Pishirish: 1 soat› Tayyorlanishi: 1 soat 30 minut

  1. Pechni 180 C / Gazgacha qizdiring 4. Katta idishda bo'laklangan shaftoli sharbat, 2 osh qoshiq eritilgan sariyog ', bir chimdik dolchin va bir chimdik muskat yong'og'i bilan aralashtiring. Misr unini suvda eritib, keyin shaftoli aralashmasiga aralashtiring; chetga surib qo'ying.
  2. Boshqa idishda sut, shakar, un, pishirish kukuni va tuzni aralashtiring. Silliq bo'lguncha uring - aralash yupqa bo'ladi.
  3. 20x30 sm o'lchamdagi pishiriladigan idishda 110 g sariyog'ni eritib oling. Eritilgan sariyog 'ustiga xamir tushiring. Xamir ustiga shaftoli qoshig'i. Ustiga qo'shimcha dolchin va muskat yong'og'i seping.
  4. Oldindan qizdirilgan pechda 1 soat yoki pichoq toza bo'lguncha pishiring.

Yaqinda ko'rilgan

Sharhlar va reytinglarO'rtacha global reyting:(338)

Ingliz tilida sharhlar (268)

Tandirda bir yarim soat bo'lsa ham, juda nam va umuman pishirilmagan. Sos ustida suzuvchi tepada yupqa po'stlog'i bor, lekin ta'mi yoqimli, faqat yuqoridagi rasmga o'xshamaydi-2013 yil 30-iyun

Muallif: Rashel Fitchett

Juda shirin, nam, suvli va oddiygina mazali. Yo'nalishdagi ko'rsatmalarda shaftoli bilan idishning tarkibini "xamir" ustiga to'kib yuborish kerak emas, shaftoliga xamir ustiga qoshiq soling deyilgan. Shuning uchun, bu idishdan barcha suyuqlikni xamiringizga to'kib tashlamang, aks holda u silliq bo'ladi. Biror narsani "qoshiq" qilganda, siz suyuqlikni qoldirib ketishingiz kerak. Bu ajoyib tatib ko'ruvchi.-2002 yil 15 avgust

MishTish tomonidan

Bu, shubhasiz, men bundan buyon tayyorlaydigan shaftoli poyabzali bo'ladi! Men ozgina o'zgartirish kiritdim. Birinchidan, men shaftoli aralashmasiga bir chimdik dolchin va muskat yong'og'ini qo'shdim-har birining taxminan 1/4 choy qoshig'i. Keyin, men aralashmaga taxminan 1 choy qoshiq vanil ekstrakti qo'shdim. Qo'shimcha sharbat bilan kurashish uchun men makkajo'xori nonini 6 osh qoshiq un bilan almashtirdim. Keyin, men taxminan 1/2 chashka shaftoli aralashmasini olib tashladim. Yana bir kalit - poyabzalni pechdan chiqqandan keyin "o'rnatishga" ruxsat berish. Sharbatlar qalinlashishi uchun uni taxminan 30 daqiqaga qoldiring. Ajoyib!-2005 yil 28-noyabr


Eng yaxshi shaftoli pishirig'i retsepti (yog 'sutidan tayyorlangan)

Rasm: Iris O ’Brien

Bu yangilangan “one chashka tikuvchi va#8221 retsepti.

50 va undan katta yoshdagilar deyarli hammamiz "bir chashka tikuvchi" yoki "bir piyola chashka chashka" etikchini bilishadi. Bu eskirib qolgan retsepti, bu oddiy ko'rinishda. Asosiy retsept bir stakan un, bir stakan shakar va bir chashka sutni talab qiladi. U erda bir tayoq sariyog ', keyin meva bor edi. O'sha paytda, retseptlarning ko'pchiligi konservalangan mevalardan foydalangan, lekin biz bugun yaxshiroq bilamiz. Yangi meva har doim eng yaxshisidir, keyin kerak bo'lganda muzlatiladi.

Bir stakan etikchi

"Bir chashka bir chashka chashka" etikchasi yaxshi bo'lsa -da, bir nechta tuzatishlar uni yaxshiroq qildi. Birinchidan, iloji bo'lsa, yangi mevalar ishlatiladi, keyin muzlatiladi. Meva konservalari-ko'pchilik zamonaviy oshpazlarga yoqmaydi. Limon sharbati va lazzat - bu ta'mni yaxshilaydigan ozgina kislota qo'shib, yana bir yangilanish. Yog 'suti - bu eski retsept bo'yicha eng sevimli yangilanishim (bu sizning yoshingizga qarab oddiy sut yoki shirin sutni talab qiladi). Boy, achchiq sariyog 'ancha xushbo'y o'tin qobig'ini hosil qiladi.

Yangi shaftoli eng zo'r shaftoli etikchisiga aylanadi.

yangi, pishgan shaftoli bilan solishtirish mumkin. Poyabzal uchun yangi shaftoli tanlayotganda, men bosim o'tkazadigan va eyishga tayyor bo'lganlarni tanlashni yaxshi ko'raman. Agar siz Chilton okrugining shaftoliga kirish baxtiga muyassar bo'lsangiz, siz shaftoli shirinligini qabul qilasiz.

Rasm: Iris O ’Brien

Shaftoli qanday qilib mukammal va oson tozalanadi (kesish taxtasi yo'q).

Agar siz oddiy fokusni bilsangiz, shaftoli tozalash juda oson. Men texnikani quyida qisqa videoda ko'rsataman. Agar buni qanday qilishni o'rgansangiz, siz ’ll shaftoli peeling pro bo'ladi.

Ushbu tikuvchida muqobil unlardan foydalaning.

Agar sizda o'z-o'zidan ko'tariladigan un bo'lmasa, siz oddiy ko'p maqsadli unni ishlatishingiz mumkin. Agar oddiy ishlatilsa, unga 1 1/2 choy qoshiq pishirish kukuni + 1/2 choy qoshiq tuz qo'shing va aralashtiring. Aralashtiruvchi qobig'ini kleykovina bo'lmagan un bilan ham tayyorlash mumkin. Bundan tashqari, 1/2 chashka bug'doy uni va 1/2 chashka ko'p maqsadli un ishlatishingiz mumkin.

Qolgan shaftoli poyabzalini qanday saqlaysiz?

Chunki bu etikda yog 'suti bor, men doimo qoldiqlarni muzlatib qo'yaman. Ko'p oshpazlar bor, garchi ular tarkibida sariyog '(yoki sut) bo'lsa ham, etikni tashlab ketishadi va menimcha, bu juda xavfsiz. Men faqat ehtiyotkorlik bilan adashaman. Oyoq tikuvchi chiroyli qizib ketgani uchun uni muzlatish unga salbiy ta'sir ko'rsatmaydi.

Poyafzal uchun eng yaxshi pishiriladigan idish.

Bu etikda shaftoli o'rniga boshqa mevalarni almashtiring.

Siz rezavorlar uchun deyarli har qanday mevaning 4 stakanini almashtira olasiz. Qora va gilos bu retseptda juda yaxshi ishlaydi. Agar siz boshqa mevalardan qanday go'zal va mazali bo'lishini ko'rishni istasangiz, bu erda gilosdan tikilgan oyoq kiyimining eng yaxshi retsepti. Bu shunchaki ajoyib!

Vanil loviya muzqaymoqmi? Ha iltimos!

Har qanday etikchini yaxshilaydigan yagona narsa bu vanil muzqaymoqidir. Mening eng sevimli do'konim-Bryer ’s Natural Vanilla. Mening sevimli uy qurgan vanil muzqaymoq-bu mening qaynotamning retsepti. Bu juda mazali va unga tuxum yoki qaymoq kerak emas. O'ylaymanki, bu ta'mi Chick-Fil-A muz tushiga o'xshaydi :-)

Umid qilamanki, sizga bu retsept yoqadi. Agar siz bunga erishgan bo'lsangiz, iltimos, quyidagi izohlarda har qanday fikr, tuzatish yoki taklifni qoldiring. Har doimgidek, to'xtab qolganingiz uchun katta rahmat. Baxtli bo'ling, aqlli bo'ling.


Shaftoli Cobbler nima

Shaftoli tikuvchisi qobig'i bo'lmagan pirogga o'xshaydi! Siz odatda shirin mevali kompotni topishingiz mumkin, uning asosini pechene pishiradi. Eng yaxshi shaftoli poyabzalchilari odatda:

  • Shirin, ammo siropli sirop
  • Yumshoq, lekin mayin yoki qattiq bo'lmagan shaftoli
  • Siropni qalinlashtiradigan makkajo'xori kraxmal
  • Yumshoq, mayin va yumshoq pechene
  • Juda achchiq ham, pishmagan ham
  • Xushbo'y sos
  • Yog 'pechene

Yulaf ezilgan shaftoli pishirgichi retsepti

Bu oson shaftoli poyabzal retsepti - bir haftalik shirinlik uchun eng zo'r tanlov. Bu retsept juda oddiy va faqat bir nechta oddiy ingredientlarni talab qiladi. Uyda tayyorlangan jo'xori uni eng shirin va qoniqarli. Bu shaftoli to'lg'azishining eng yaxshi to'ldiruvchisi. Bu tandirda pishiriladigan poyabzal har safar mukammal chiqadi va siz hatto pishirishga ko'p kuch sarflashingiz shart emas.

Tarkibi

  • Yengil siropda 4 stakan shaftoli, drenajlangan
  • 1 stakan eski moda jo'xori
  • 1/2 chashka qadoqlangan jigarrang shakar
  • 1/4 chashka un
  • 1 choy qoshiq doljin
  • 1/2 choy qoshiq quruq zanjabil
  • 1/4 chashka muzlatilgan sariyog '
  • 1 choy qoshiq vanil ekstrakti
Bepul retseptlar, sovg'alar, eksklyuziv sherik takliflari va boshqalar to'g'ridan -to'g'ri pochta qutingizga!
Ro'yxatdan o'tganingiz uchun tashakkur!
Sizni ro'yxatdan o'tkaza olmadik - yana urinib ko'ring.

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Sizning yaqinda ko'rilgan retseptlaringiz

Boshqa oshpazlardan rasmlar

Fikringiz uchun tashakkur. Ulashishni unutmang!

Men sizga bu retseptda olma va jo'xori uni qo'shishni tanlaganingizni yaxshi ko'raman. Meni nima deb atashingiz menga ahamiyat bermaydi, chunki mazali eshitiladi. Ishonchim komilki, biz kunni mazali o'tkazadigan ajoyib retseptni topamiz. Kechki ovqatdan keyin piyoda sayr qilib, muzqaymoq bilan bu desertdan ozgina ichishimiz mumkin. Bu men uchun ajoyib oqshomga o'xshaydi.

Bu haqiqatan ham yaxshi ko'rinadi. Men buni tikuvchilik o'rniga tiniq deb atagan bo'lardim. Yulaf ezib tashlash an'anaviy pishiriqdan farq qiladi.

Noto'g'ri fikr bildirish

Haqiqatan ham bu fikr haqida xabar berishni xohlaysizmi? Moderatorlarimiz chora ko'rishi uchun belgi qo'yiladi.

Saytimiz tarkibini yaxshilash uchun vaqt ajratganingiz uchun tashakkur.

Kunning retsepti

Kulgili oson 3 tarkibli Oreo sharlari

Kulgili oson 3 ta ingredientli Oreo sharlari shunchalik oddiyki, siz ularni hech qachon qilmaganligingizga ishonmaysiz. Faqat uchta oddiy va hellip bilan Ko'proq o'qing Davomini o'qishni davom eting: "Kulgili 3 ta ingredientli Oreo to'plari"

Nima issiq

Mening retseptlarim (0) Ko'rish va#187

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Hozirda boshqa oshpazlarning rasmlari yo'q.

Foydalanish shartlari

Agar siz Prime Publishing -ga raqamli tasvirlar yoki boshqa tarkibni topshirmoqchi bo'lsangiz, siz ushbu Shartnomani tuzishingiz kerak Mijozlar rasmlarini almashish ("Xizmat"). Ushbu Shartnomada ishlatilganidek, "biz" yoki "Prime Publishing" "Prime Publishing" MChJni anglatadi. va "siz" - "Prime Publishing" ga materiallarni topshirayotgan jismoniy yoki yuridik shaxs. Xizmatdan foydalanmoqchi bo'lgan har qanday shaxs yoki tashkilot ushbu Shartnoma shartlarini o'zgartirmasdan qabul qilishi shart. QABUL QILGAN SHARTLAR VA SHARTLAR TUGMASINI BOSISH, SIZ BU SHU Bitimning barcha shartlari va havola qilingan barcha spetsifikatsiyalar va yo'riqnomalar bilan bog'lanishga rozilik bildirasiz.

1) Muvofiqlik. Siz faqat barcha intellektual mulk huquqlariga ega bo'lgan xizmatlarni taqdim etishingiz mumkin. Boshqacha qilib aytganda, agar siz bizga raqamli tasvirni taqdim qilsangiz, siz bunday rasmga bo'lgan barcha huquqlarga ega bo'lishingiz yoki bu huquqlarga ega bo'lgan shaxsning ruxsatiga ega bo'lishingiz kerak. Xizmat amaldagi qonunchilikka muvofiq qonuniy ravishda shartnoma tuzishi va tuzishi mumkin bo'lgan tomonlar bilan cheklangan. Voyaga etmaganlar Xizmatga materiallar topshirishlari mumkin emas. Bundan tashqari, siz 13 yoshgacha bo'lgan har qanday bola haqida shaxsiy ma'lumotni taqdim eta olmaysiz.

2) Ta'riflar. Ushbu Shartnomada ishlatilganidek, (a) "Hamkorlar" - Prime Publishing tomonidan boshqariladigan, nazorat ostidagi yoki umumiy nazorati ostidagi har qanday sub'ektni bildiradi, (b) "Materiallar" - siz Prime Publishingga yuborgan barcha kontentni, shu jumladan, barcha fotosuratlarni, tasvirlar, grafikalar va matnlar va (v) "ommaviy axborot vositalari" - hozir ma'lum bo'lgan yoki keyinchalik o'ylab topilgan har qanday ma'lumotni uzatish vositasini anglatadi.

3) Materiallarga litsenziya berish. Siz shu tariqa Prime Publishing va uning sho''ba kompaniyalariga butun dunyo bo'ylab, eksklyuziv bo'lmagan, royaltisiz, abadiy huquq va litsenziya berasiz: Ommaviy axborot vositalari, (b) har qanday usulda yoki qisman, materiallardan moddiy asarlarni o'zgartirish, moslashtirish, tarjima qilish va yaratish, va (v) yuqorida ko'rsatilgan huquqlarni to'liq yoki qisman har qanday uchinchi tomonga litsenziyalash; to'lov bilan yoki to'lovsiz.

4) Materiallarni olib tashlash. Agar siz Materiallaringizni Xizmatdan olib tashlamoqchi bo'lsangiz, Prime Publishing -ga rasmni Prime Publishing interfeysi orqali o'chirish yoki Prime Publishing mijozlarga xizmat ko'rsatish bo'limiga yozish orqali xabar yuborishingiz mumkin, va Prime Publishing bunday materiallarni Xizmatdan olib tashlaydi. oqilona vaqt ichida.

5) Ism, savdo belgilari va o'xshashlik litsenziyasi. Siz shu tariqa Prime Publishingga, uning sho''ba korxonalariga va sublitsenziyalariga barcha savdo belgilaridan, savdo nomlaridan, Materiallarda uchraydigan har qanday shaxslarning ismlari va o'xshashliklaridan foydalanish uchun eksklyuziv bo'lmagan, butun dunyo bo'ylab royaltisiz litsenziya berasiz. Siz Prime Publishingga, uning filiallari va sublitsenziyalariga Materiallar bilan bog'liq ravishda siz yuborgan nomdan foydalanish huquqini berasiz.

6) Texnik shartlar va ko'rsatmalar. Siz Prime Publishing veb -saytida joylashtirilgan yoki sizga boshqacha xabar beriladigan ("Ko'rsatmalar") Xizmatdan foydalanish bo'yicha barcha ko'rsatmalarga muvofiq, bizga Materiallar yuborishga rozilik bildirasiz, chunki bu yo'riqnomalar kelajakda o'zgartirilishi mumkin.

7) Vakillar, kafolatlar va kompensatsiyalar. Siz Prime Publishing va uning sho''ba korxonalariga (a) siz ushbu Shartnomani tuzish, o'z majburiyatlaringizni to'liq bajarish va yuqoridagi 3 va 5 -bandlarda ko'rsatilgan litsenziyalarni berish huquqiga, kuchiga va vakolatiga ega ekanligingizni bildirasiz va kafolat berasiz. , (b) siz ushbu Shartnomaning barcha shartlariga to'liq amal qilasiz, (c) siz Prime Publishingga taqdim etgan materiallar va Prime Publishing va uning filiallari o'z huquqlarini bu erda buzmagan, buzmagan va buzmagan. har qanday intellektual mulk huquqi, shu jumladan, tovar belgisi huquqlari, mualliflik huquqlari, axloqiy huquqlar va har qanday uchinchi tomonning reklama huquqlari, shu bilan cheklanmagan holda, Prime Publishing va uning sho''ba korxonalari tomonidan berilgan ruxsatnomalar bo'yicha materiallar, (e) materiallar pornografik, odobsiz, tuhmat, tuhmat, qiynoqli yoki boshqa qonunga xilof emas va (f) siz taqdim etgan barcha faktlar to'g'ri va adashtirmaydi. Siz Prime Publishing va uning sho''ba korxonalarini har qanday da'vo, majburiyat, zarar va xarajatlardan (shu jumladan, cheklanmagan holda, advokatlarning haq va xarajatlaridan) qoplash, himoya qilish va ushlab turishga rozilik bildirasiz. bu paragraf.

8) Cheklovlar. Siz noqonuniy, pornografik, tuhmatli, tuhmatli, qiynoqli, odobsiz yoki irqiy, etnik yoki boshqa nomaqbul yoki Bosh nashriyot hamjamiyatining umumiy standartlarini buzadigan materiallarni yubormasligingizga rozilik bildirasiz. Biz o'z xohishimiz bilan ushbu Shartnomani, amaldagi qonunlarni yoki jamiyatimiz standartlarini buzgan deb hisoblagan har qanday materiallarni olib tashlash yoki taqdim etmaslik huquqini ochiq qoldiramiz. Siz dasturiy ta'minot viruslari yoki boshqa har qanday kompyuter kodi, fayllari yoki dasturlarini o'z ichiga olgan har qanday kompyuter dasturining ishlashini to'xtatish, yo'q qilish yoki cheklash uchun mo'ljallangan materiallarni yuklamasligingiz, yubormasligingiz, elektron pochta orqali yubormasligingiz yoki boshqa yo'l bilan uzatmasligingizga rozilik bildirasiz. apparat yoki telekommunikatsiya uskunalari.

9) Majburiyat yo'q. Biz sizning Materiallaringizni Xizmatga yoki har qanday OAVga kiritish huquqiga ega bo'lsak -da, buni qilish majburiyatiga ega emasmiz. Biz xohlagan vaqtda va har qanday sababga ko'ra materiallarni rad etishimiz yoki xizmatimizdan olib tashlashimiz mumkin.

10) Shartnomaga o'zgartirishlar. Biz xohlagan vaqtda ixtiyoriy ravishda ushbu Shartnoma shartlarini yoki Xizmatni boshqaruvchi har qanday Xususiyatlar yoki Ko'rsatmalarni o'zgartirish huquqini o'zida saqlab qolamiz. Barcha o'zgarishlar Xizmatga yuborilganidan keyin kuchga kiradi. Ammo, Shartnomalar va ko'rsatmalarni hisobga olmaganda, ushbu Shartnomaga kiritilgan barcha o'zgartirishlar uchun biz o'ttiz (30) kun mobaynida o'zgartirish to'g'risida xabar yuboramiz. Siz xabarnomani va tegishli o'zgarishlarni ko'rib chiqish uchun javobgarsiz. BU XIZMATDAN KEYIN BU XIZMATNI DAVOMI BILAN ISHLATISHINGIZ BUNDAGI O'ZGARTIRISHLARNI QABUL QILISHINGIZNI QO'LLANADI.

11) Prime intellektual mulk nashriyoti. Bizning oldindan yozma roziligimizsiz, siz bizning intellektual mulkimizdan, shu jumladan, cheklanmagan holda, savdo belgilarimiz, savdo nomlarimiz, savdo kiyimimiz yoki mualliflik huquqi bilan himoyalangan materiallardan foydalana olmaysiz.

12) Aloqa. Prime Publishing va uning filiallari siz bilan Xizmat, elektron va boshqa ommaviy axborot vositalarida bog'lanishlari mumkin, va siz veb -saytlarda ko'rsatgan har qanday "Mijozlar bilan aloqa qilish afzalliklari" (yoki shunga o'xshash afzalliklar yoki so'rovlar) dan qat'i nazar, siz bunday muloqotga rozilik bildirasiz. Prime Publishing yoki uning filiallari yoki boshqa yo'llar bilan.

13) Voz kechish. Bosh nashr va uning ishtirokchilari hech qanday bevosita, tasodifiy yoki oqibatli zararlar uchun javobgar bo'lmaydi. BIZGA BUNDAY ZARARLARNING MUMKINLIGI HAQIDA (YOKA BILISH VA BILISH KERAK).

14) Voz kechish. PRAYMER NASHI HAR QANDAY KAFOLATSIZ XIZMATNI "OLDIDA" XIZMAT QILADI.

15) Har xil. Ushbu Shartnoma qonunlarni tanlash qoidalarini nazarda tutmasdan, Amerika Qo'shma Shtatlari va Vashington shtati qonunlari bilan boshqariladi. Ushbu Shartnomaga taalluqli har qanday harakat Vashington shtatining Sietl shahrida joylashgan federal yoki shtat sudlariga topshirilishi kerak va siz bunday sudlarning yurisdiktsiyasiga qaytarilmasdan rozilik bildirasiz. Siz ushbu Shartnomani qonunga binoan yoki boshqa yo'l bilan, bizning oldindan yozma roziligimizsiz bera olmaysiz. Ushbu cheklash sharti bilan, ushbu Bitim taraflar va ularning tegishli vorislari va ruxsat berilgan topshiriqlari uchun majburiy, majburiy emas va majburiy bo'ladi. Sizning ushbu Shartnomaning biron bir qoidasini qat'iy bajarishingizni bajarmasligimiz, keyinchalik ushbu Shartnoma yoki boshqa shartni bajarish huquqidan voz kechish degani emas. Texnik shartlar va ko'rsatmalar (barcha kelajakdagi o'zgarishlarni o'z ichiga olgan holda) ushbu Shartnomaga havola qilingan. Ushbu shartnoma Prime Publishing va uning filiallari veb -saytlaridan foydalanish shartlariga qo'shimcha hisoblanadi va o'zgartirmaydi.

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Siz! Har kim ro'yxatdan o'tgan va tizimga kirgan bo'lsa.

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Uyda shaftoli pishirgichini qanday qilish kerak:

Shaftoli tayyorlang foydalanasiz. Siz yangi, konservalangan yoki muzlatilgan shaftoli ishlatishingiz mumkin. Bularning barchasini qanday ishlatish haqida menda eslatmalar bor.

Shaftoli pishiriladigan idishga qo'shing, Men odatda to'rtburchaklar 3 qt pishiriladigan idishni ishlataman, uning o'lchami 8 吆. Men ham chuqur pirogli idishni ishlatganman, lekin ba'zida u chetidan to'kilib ketadi, shuning uchun uning ostiga pechene varag'ini qo'yganingizga ishonch hosil qiling. Siz 9 va 21513 -sonli idishlardan ham foydalanishingiz mumkin, lekin shuni yodda tutingki, pishirish vaqti ozroq bo'lishi mumkin, chunki etikchi biroz ingichka bo'ladi.

Shaftoli shirin qiling: Shaftoliga shakar va limon sharbati qo'shing va aralashtiring.

Oldindan pishiring yangi shaftoli ularni yumshatishga yordam beradi.

Poyafzal xamirini tayyorlang shaftoli pishirayotganda.

Oyoq kiyimining tepasini qoshiq qiling shaftoli ustiga, atrofga tarqaldi. Buni mukammal qilishning hojati yo'q, biz qo'pol toshbo'ronli ko'rinishni xohlaymiz, shuning uchun ham u oyoq kiyimchi deb nomlangan.

Pishirish shaftoli turiga qarab (yangi, muzlatilgan yoki konservalangan) 35-50 daqiqa davomida quyidagi retsept kartasida ko'proq ma'lumot.


Ingredientlar ro'yxati

Har doim pishirishni boshlashdan oldin, bizga ingredientlar ro'yxati kerak bo'ladi.

3-7 yangi shaftoli yuviladi va kesiladi

-1 choy qoshiq vanil aromati

-1/2 chashka shakar, chunki siz uning juda shirin bo'lishini xohlamaysiz. Agar siz xohlasangiz, ko'proq shakar qo'sha olasiz.


Biskvit shaftoli pishirgichini saqlash boshqa mevali pirogni saqlashga o'xshaydi. Poyafzalni muzlatgichda saqlash muhim. Poyafzalni muzlatgichda saqlash uchun idishni plastmassaga o'rashga yoki uni havo o'tkazmaydigan idishda saqlashga ishonch hosil qiling. Bu havo va namlikni oyoq kiyimidan uzoqroq tutish uchun qilingan. Poyafzalni saqlayotganda uning to'liq va xona haroratida soviganligiga ishonch hosil qiling. Agar siz Bisquick Peach Cobbler -ni sovutishdan oldin o'rab qo'ysangiz, namlik polietilen plyonka ichida qolib, qobig'ining qobig'ini qoldiradi.

Ko'pchilik mevali shirinliklar mevali pirog va meva tikuvchilar, shu jumladan shaftoli shaftoli, ikki -uch kun yaxshi saqlanib qoladi. Agar bir necha kundan keyin etikni yeyishni xohlamasangiz, ovqatlanishni kamaytirgandan so'ng, etikni muzlatib qo'ying.


Izohlar

Qaysi o'lchovlar qaerga ketishini bilish foydali bo'ladi. Qobiq qilish uchun u 3/4 chashka shakar yoki 2 osh qoshiq ekanligini aniqlamaydi. Sizda hamma narsani buzish uchun 50/50 imkoniyat bor. Men umr bo'yi nonvoy emasman, men yangi boshlayman. Shuning uchun aniqlik kiritilsa yaxshi bo'lardi.

Ingredientlar sariyog'li pirog qobig'i bilan bo'linadi va keyin shaftoli bilan to'ldiriladi.

Videoni kuzatib boring va bu sizga yordam beradi … u aslida sizga pirog qobig'i uchun kerakli ingredientlarni berdi, keyin esa etikchini to'ldirish uchun …

Salom Monik, men bu retseptni sinab ko'rmoqchiman, lekin savolim bor. Qisqichbaqasimon ingredientlardan biri 8 untsiya sifatida ko'rsatilgan. (1 tayoq) sariyog '. Men yashaydigan joyda sariyog '16 oz sotiladi. to'rt (4) tayoqni o'z ichiga olgan paketlar, shuning uchun har bir tayoq atigi to'rt untsiya. Men sakkiz gramm bo'lgan ikki tayoq sariyog 'ishlatishim kerakmi? Yoki 8 raqami xato, shuning uchun faqat bitta to'rt untsiya tayoq sariyog 'kerakmi? Aniqlik kiritganingiz uchun oldindan rahmat.

Retsept 8oz yoki 1 tayoqni talab qiladi, shuning uchun agar siz 4 ozlik tayoq sotib olsangiz, 2 dan foydalaning

Bu xato. Siz faqat 4 untsiya/1 tayoqdan foydalanishingiz kerak. Qisqichbaqasimon retsepti er -xotin pirojnoe uchun juda keng tarqalgan bo'lib, deyarli har doim bir stakan yog '(8 untsiya) dan 2,5 stakan ungacha, bir -ikki osh qoshiq bering yoki oling.

Nihoyat! Haqiqiy janubiy shaftoli poyabzali, men buyuk buvim yasaganini kuzatgandim. Haqiqiy poshnachilar shunday tayyorlanadi, shirin xamir emas, balki yog'li qobiq bilan. Ajoyib retsept uchun rahmat!

Men yoqtirgan sariyog 'uchun to'g'ri retsept bo'yicha boraman. Bu tikuvchi/pirog juda mazali va hayratlanarli darajada oson tayyorlanadi. Veb -saytingiz va oson mazali retseptlar uchun rahmat! Ularni kelishda davom eting!

*** Nikoh taklifi *** Men har doim bu saytdagi retseptlar yordamida tayyorlangan har bir taomga maqtovlar olganman, lekin bu shaftoli pichog'i shunchalik ajoyib ediki, men buni uddalaganimga ishonolmadim va u o'ziga yordam bera olmadi! ** Ogohlantirishlar aniq, shuning uchun ehtiyotkorlik bilan tayyorlang.

Menda buvimga juda yaqin retsept bor. Yagona farq shundaki, men uni 9x13 o'lchamdagi skovorodkaga joylashtiraman va o'rtasiga qo'shimcha qobiq qo'yaman. Bu juda mazali, chunki o'rta qobig'i sharbatni so'rib oladi. Bu hammaga ’ ning eng sevimli qismi ….

MUKAMMAL CHIQDI !! Mutlaqo mazali !! Men do'konda sotib olingan pirog qobig'idan foydalandim, bu juda yaxshi ishladi. Bu sizga albatta RING olib beradi !! Yana bir sodda, lekin ajoyib natija retsepti uchun rahmat!


Cobbler uchun maslahatlar

Bilaman, men aytganmanki, bu retseptni tayyorlash juda oson va shunday! Lekin har safar mukammal bo'lishiga ishonch hosil qilish uchun bir nechta maslahat va fokuslar mavjud.

  • Yuqorida aytib o'tilganidek, siz ideal holda sariq, oq yoki vanil pirojnoe aralashmasidan foydalanmoqchisiz.
  • Shu bilan bir qatorda, siz Bisquick shaftoli tikuvchisining retseptini bir xil darajada sodda va mazali qilib sinab ko'rishingiz mumkin.
  • Siropni to'kib tashlamang! Barcha idishni pishirish idishiga, sharbatlarga va mevalarga bir joyga qo'ying.
  • Shaftoli og'ir siropda olinishiga ishonch hosil qiling, shunda poyabzal oqmaydi.
  • Sariyog'ni bo'laklarga bo'ling va uni tortning yuqori qismiga teng qilib qo'ying, shunda u butun idishga erishi mumkin.
  • Qo'shimcha shirin va maydalangan bo'lak uchun bir oz jigarrang shakar sepib ko'ring.
  • Siz & rsquoll sharbati yon tomondan puflab ketganda, tepasi chiroyli va oltin rangda bo'lganda, etikchining tayyor ekanligini bilasiz.
  • Bu bajarilganligini tekshirishning yana bir usuli - eng qalin qismiga termometr qo'yish va u 200 daraja Farangeyt bo'lishi kerak.
  • Bilaman, bu g'alati tuyuladi, lekin aralashmani aralashtirmang! Sehr pechda sodir bo'ladi. Ishoning!
  • Siz mevali to'ldirishni banka pirogi bilan osongina o'zgartirishingiz mumkin.
  • Aslida, men & rsquove ko'k pirogini to'ldirishga harakat qildim va o'ylaymanki, limonli pirojnoe aralashmasi ajoyib juftlik bo'ladi.
  • Yoki tepasida juda ko'p dolchin va jigarrang shakar bo'lgan ajoyib pishirilgan olma haqida nima deyish mumkin?
  • Agar siz yangi meva ishlatmoqchi bo'lsangiz, uni shakar sepib, sharbatlarni bo'shatish uchun yarim soat davomida makerat qilib qo'yishga harakat qiling.
  • Bir oz maydalangan yong'oq va ndashni, ayniqsa pecans va ndashni tepaga qo'shsangiz, bu juda yaxshi bo'ladi.
  • Bu muzqaymoq bilan juda yaxshi, lekin men ham bu vanil sosini yaxshi sug'orishni yaxshi ko'raman.

Izohlar

Buster Bucks (muallif) Kaliforniyaning Sonoma okrugidan, 2019 yil 23 -iyulda:

Bu savolga javob berish qiyin. Agar sizning shaftoli chindan ham pishgan va nam bo'lsa, ha, bo'ladi. Lekin men har doim pastdan yumshoq köfte (qobig'iga aylanadigan) va tepasida xiralashgan qobiq bo'lishini yoqtirardim.

Xolam shaftoli suvini to'kib yuboradi, keyin uni qobig'ining tubiga qo'yadi va hamma narsani issiq o'choqqa qo'yadi. Uning etikchasining pastki qismi po'stloq va tepasi qorong'i edi. Mazali!

tammy jonson 2019 yil 23 -iyulda:

Agar siz avval pastki qobig'ini pishirsangiz, shaftoli qo'ying, pastki qobig'i botqoq bo'ladimi?

Buster Bucks (muallif) Kaliforniyaning Sonoma okrugidan, 2018 yil 17 -iyun:

Men hech qachon bunday qilmaganman. Lekin menimcha, siz avval pastki qobig'ini pishirasiz, so'ngra tayyorlangan (shirin va ziravorli) shaftoli ustiga, so'ngra yuqori qobig'iga qo'yasiz, keyin hammasini pishirasiz.

Men bir ayolni bilardim, u ikkita qobiq tayyorlab, keyin bir bo'lak qilib, uzun bo'laklarga bo'laklarga aylantirar edi, keyin ularni pechene varag'ida xamir bo'lguncha pishiradi (pechene kabi). ovqat, keyin yuqorida aytib o'tganimdek davom eting.

Agar siz buni sinab ko'rsangiz - va bu muvaffaqiyatli bo'ladi - menga yozing!

IRENE FRANCO 2018 yil 16 -iyunda:

Agar men pastda qobiq bo'lishni xohlasam, avval uni pishirishim kerakmi? va keyin to'ldirishni qilasizmi?

Buster Bucks (muallif) 2017 yil 4 -avgustda Kaliforniyaning Sonoma okrugidan:

Agar siz retseptni ikki barobar ko'paytirsangiz, o'lchamlari 9 X 13 dan oshadigan qozon kerak bo'ladi. Bundan tashqari, shaftoli pishirish paytida sharbat chiqaradi, shuning uchun agar sizning oxirgi etikchingiz panning tepasiga chiqsa, tomchilab tushishi uchun pishirganingizda uning ostiga jöleli pan qo'ying.

Oyoq tikuvchingizga omad! Va yozganingiz uchun tashakkur.

Shelli 2017 yil 04 -avgustda:

Agar bu 9 x 13 hajmli skovorodkada bajarilsa, tayyor mahsulot qanchalik to'la? Qizig'i shundaki, men ikki baravar ko'paytirish haqida o'ylayapman va o'lchamdagi panani ishlatishga harakat qilaman. Rahmat!

Buster Bucks (muallif) 2017 yil 28 -iyulda Kaliforniyaning Sonoma okrugidan:

Sizning sozlamalaringiz ajoyib edi! Ba'zida menda shaftoli ko'p bo'lsa, men ham qobig'imning hajmini ko'taraman. Koshki, men sizning chiroyli poyabzalingizning rasmini olsam.

Menga yozish uchun vaqt ajratganingiz uchun katta rahmat.

Janet Shannon 2017 yil 28 -iyulda:

OK .. bu eng yaxshi poshnali tayyorlash retsepti edi .. men yangi shaftoli va 9x13 lik pan ishlatardim. Men qobig'im etarli ekanligiga ishonch hosil qilmoqchi edim .. shuning uchun men 1/2 chashka qo'shimcha un qo'shdim, sariyog '2 osh qoshiq va cho'chqa yog'i 1 osh qoshiqni urdim. Men qobig'ini biroz yumshatmoqchi edim va 1 osh qoshiq pishirish kukuni va 1/3 chashka shakar qo'shdim. Yaxshi jigarrang bo'lish uchun pishirish vaqtini biroz oshirdim. U mukammal chiqdi va mazali bo'ldi. Men rasmni joylashtiraman, lekin qanday qilib tushuna olmayman?

Buster Bucks (muallif) 2017 yil 03 -iyulda Kaliforniya shtatining Sonoma okrugidan:

Do'stingiz allergik bo'lgani uchun siz limonni tashlab qo'yishingiz mumkin. Siz hali ham qobig'ining tuzilishidan va shirin shaftolidan zavqlanasiz.

O'qiganingiz uchun katta rahmat - va sizning tikuvchingizga omad.

Mening to‘plamlarim 2017 yil 03 -iyulda:

Salom Buster! Birinchidan, men siz ko'rsatgan ko'rsatmalarni o'qishni yoqtirganimni aytib boshlamoqchiman. Vaqt ajratib, shunday qisqa va aniq ko'rsatmalarni yozganingiz uchun tashakkur. Buni sinab ko'rishni kuta olmayman. Mening buvim doim qalinroq etikchini & quot; damp & quot; qobig'ini yasagan. Yaxshisi, oilam uchun men yupqaroq, shakar qo'shishni sinab ko'rmoqchi edim. Biz buni do'stimiz bilan sinab ko'rmoqchimiz, lekin u tsitrus kislotasi yoki aspiringa o'lik alerjisi bor. Limon kerakmi? Har qanday fikr yoki maslahat? Tug'ilgan va o'sgan gruzin shaftolidan rahmat !! Umid qilamanki, sizda ajoyib kun bor!

Buster Bucks (muallif) 2017 yil 4 martda Kaliforniya shtatining Sonoma okrugidan:

Ha, siz konservalangan pirogni to'ldirishingiz mumkin. Aytish mumkinki, qobiqning eng yaxshi qismi. Men aytaman, boring!

Shanna 2017 yil 28 -fevralda:

Shaftoli pirogi yordamida idishni to'ldirish orqali etik tikish mumkinmi?

Steysi 2016 yil 15 -noyabr:

Men anchadan buyon shunday retsept izlayapman. Menda xuddi shunday retsepti bo'lgan juda eski oshpazlar kitobi bor edi. Bir harakatda yo'qolgan. Eng yaxshi retseptlar bor edi. Rahmat! Bu ajoyib qobiq!

Buster Bucks (muallif) 2016 yil 18 oktyabrda Kaliforniyaning Sonoma okrugidan:

Sizning sharhlaringiz mening kunimni o'zgartirdi! Mening buvim tikuvchilik qilishni yaxshi ko'rar edi va menda bu ta'm xotirasi meni retseptni yig'ishga undadi. U ularni xohlamay tayyorladi, shuning uchun men biladigan retsept yo'q edi, shuning uchun men tajriba o'tkazishga majbur bo'ldim.

Qanday bo'lmasin, rahmat. Va bu erda va sizga yoqimli minnatdorchilik kunini tilayman.

S.Devis 2016 yil 18 oktyabrda:

Bu, albatta, eng yaxshisi edi! Qisqichbaqasimon ham, to'ldirish ham ajoyib darajada mazali va xushbo'y. Bu menga buvisi tikgan tikuvchilarni eslatadi va bu meni juda xursand qiladi. Men buni kechki ovqat paytida oilam bilan bo'lishishni kutishim mumkin. Bu, albatta, bu bayram mavsumida oshqovoq pirogiga pul beradi. Baham ko'rganingiz uchun katta rahmat!

Buster Bucks (muallif) 2015 yil 20 -iyunda Kaliforniya shtatining Sonoma okrugidan:

Yakshanba kuni ertalab o'z fikringizni topish qanday ajablanarli. Rahmat.

Rebeka Peres 2015 yil 20 -iyunda:

Men bu retseptni ko'p yillar davomida ishlatganman va uni juda yaxshi ko'raman. Qisqichbaqasimon va juda mazali. Bu retsept butun oilamga yoqadi. Rahmat

Buster Bucks (muallif) Sonoma okrugidan, Kaliforniya, 2013 yil 22 -avgust:

Men 4 1/2 chashka yangi shaftoli ishlatardim. Menimcha, 6 chashka shaftoli bu qobiq retsepti uchun juda ko'p. Agar siz kamroq shaftoli ishlatsangiz, menimcha, sizga shaftoli-qobig'ining nisbati yoqadi.

Men sizga aposve yoqtirganingizdan xursandman, Fred - menga yozish uchun vaqt ajratganingiz uchun tashakkur.

Fred 2013 yil 22 -avgust:

Men va aposve sizning shaftoli etikchisini hozir taxminan olti marta qildim. Great recipe! I usually use 12 fully ripe peaches which yields about 6 cups. When I bake the recipe in a 9" x 13" pan I seem to have too much juice for the amount of crust on top. Other recipes suggest pushing spoonfuls of dough into the peaches before adding the lattice crust. Do you buy this, or do you have other suggestions for increasing the crust to peach ratio?

Buster Bucks (author) from Sonoma County, California on June 06, 2013:

Drain off the liquid if you&aposre going to use canned peaches. I think 2 cans should be about right for this recipe.

MsSunshine831 on June 06, 2013:

If using canned peaches, do you use the juice also? How many cans would you say to use? Thank you for the recipe. I can&apost wait to try it.

Buster Bucks (author) from Sonoma County, California on January 27, 2013:

Look just below "Final Touches" in the peach cobbler recipe. You&aposll see How To Freeze Fresh Peaches in blueprint. Click the blue print and the link will take you there.

Barbara Duran on January 26, 2013:

Iam sorry but do not see recipe for freezing peaches. Would you please share again. Thanks so much Barbara

Buster Bucks (author) from Sonoma County, California on August 24, 2012:

Ha, albatta! I&aposve used this cobbler recipe with pears, plums, and nectarines. No other changes to the directions needed.

Pamela Salcido on August 24, 2012:

Can this cobbler be made with the fresh pears I prepared to freeze per your instructions, I had a wonderful year with my pears and I want to try different ways to use them. Anxiously waiting, Thank you so much for the freezing directions.

Buster Bucks (author) from Sonoma County, California on May 23, 2012:

I love success stories! Sounds like you&aposve got a catering gig.

It means a lot to me that you&aposd take the time to tell me about your wonderful day.

Jean Ruff on May 23, 2012:

Hey Buster,wanted to give you some feedback on the Peach Cobbler I made for my daughter&aposs wedding rehearsal dinner about three weeks ago. I made two large ones to serve more than 50 people. By the time I got to eat, there were just scrapings in the bottom of the pans. The food was catered, but I chose to make the dessert. Several people wanted to know who made the dessert, and when I said I did, I got a request to make the same recipe for my niece&aposs Wedding Rehearsal Dinner in July, and I&aposm so looking forward to it. Yana bir bor rahmat.

Buster Bucks (author) from Sonoma County, California on April 20, 2012:

Your comments have made my day! Congratulations on the big event.

Jean Ruff on April 20, 2012:

I think your recipe is appropriately titled. Not that I have tasted every peach cobbler recipe there is, but I went on line to search for one to make for my daughter&aposs wedding rehearsal dinner. The title of yours caught my eyes so I chose it and one other. I made yours first, following every little intricate detail. My husband was my taster/tester and when he tasted your recipe he said, "this is perfect, If I were you I would not even bother to make the other one." Well, I did go ahead and make the other, and when I tasted both of them, I must say, I had to agree with him. I know some folk who like more crust, so when I make it for the dinner next week, I plan on adding a bottom crust. If only they knew the hidden calories that are contained in that extra crust. Thank you so much for sharing this wonderful peach cobbler recipe. Jean

Buster Bucks (author) from Sonoma County, California on March 10, 2012:

There isn&apost a bottom crust for a cobbler. The sweetened peaches are placed into a baking dish then the dough is cut and latticed on the top.

Omad! And thanks for taking the time to write.

Diana on March 10, 2012:

Is there a way to keep the bottom crust from getting soggy.. should I pre-bake the bottom crust first?

Buster Bucks (author) from Sonoma County, California on February 04, 2012:

You&aposve made my day! Thanks for taking the time to write.

TexasTexasTexas on February 03, 2012:

Bu mazali. Rolling it out and making the lattice was a snap. I haven&apost had old-fashioned peach cobbler in ages, and I can&apost believe I am the one who made it. Thank you so much for sharing.

Buster Bucks (author) from Sonoma County, California on November 21, 2011:

Use a 13X9 baking pan. This recipe makes about 12 servings.

Fanta on November 21, 2011:

what is the serving size, and what kind of baking dish to use?

Buster Bucks (author) from Sonoma County, California on November 17, 2011:

Yes, the bottom crust will be soft with no crunch at all.

However, some people like this doughy crust (my aunt, for example, always used a bottom layer that she knew would be soft, and a top layer that would be crunchy.)

I had another aunt who would put a few peaches into her pan, then a layer of crust, then bake that crust till it was brown (approximately 20 minutes or so) then she&aposd pour on the rest of her peaches (a lot!) then another layer of crust and bake THAT. The bottom layer would be soft, of course, but it would have a beautiful golden color.

tam on November 17, 2011:

if i use the crust on bottom add peaches then crust again, will the crust be soggy on bottom?

Buster Bucks (author) from Sonoma County, California on November 05, 2011:

Yes, you can use canned peaches if you don&apost have home canned ones. I&aposve made many cobblers over the years with canned peaches. :)

Good luck with your cobbler!

Rosa on November 05, 2011:

Can you use can peaches. like delmonte. I do not have home canned peaches on hand

Buster Bucks (author) from Sonoma County, California on October 24, 2011:

The sweetness of peaches varies greatly, as I know you know. The best way to test them is to taste them just before you make your cobbler. They should be sweet (this is a dessert after all!)

If when you taste them that you think "these could be sweeter" then add more sugar if not, then the sugar you use for preserving them may be enough.

Err on the side of "too sweet" -- because the baking process will make them seem slightly less sweet.

I&aposm sure your cobbler will be a great success!

layneegirl on October 24, 2011:

Salom! Thank you for the recipe I am making it tomorrow! My question is that today I am preparing some peaches for the freezer. I am wondering if I use the one&aposs I am preparing today for tomorrow&aposs cobbler should I still add sugar and prepare as directed if I am using them tomorrow? They are ripe and are relatively sweet. I am still going to add a cup of sugar and lemon juice as you have indicated for freezing them. Should I still add more sugar tomorrow when I make the cobbler? Just want it to be perfect. It&aposs for my Mom&aposs birthday!!

Buster Bucks (author) from Sonoma County, California on September 05, 2011:

When I have peaches that have lots of juice, I tend to spoon some of it off, so I&aposm only adding the cornstarch listed in the recipe. Adding more seems to make the peaches seem "slick" -- not sure how to describe it -- and so I&aposd rather add that extra peach juice to my orange juice in the morning, or (if I have a lot of juice) reduce it on the stovetop and put it on toast.

Thanks so much for taking the time to write to me!

Sue on September 05, 2011:

I just froze some fresh peaches using your method and plan to make your cobbler soon! My peaches with the right amount of sugar added made a lot of juice! Have you ever needed to add more than 1/4 c. cornstarch to thicken during baking? I also like using tapioca. Looking forward to making your cobbler recipe! Rahmat!

Buster Bucks (author) from Sonoma County, California on September 01, 2011:

Yes, it works great to make the dough the day before, then bake it the day you plan to serve it.

Thanks so much for taking the time to write to me.

Peggy on September 01, 2011:

Since you stated that it is best to make the cobbler the day you are serving the cobbler can I make the dough and keep it in the refrigerator the day before?

Buster Bucks (author) from Sonoma County, California on August 12, 2011:

I&aposm so glad you enjoyed it. I plan to make a peach cobbler this weekend!

Miss Maggie Mae from Mississippi on August 11, 2011:

This is absolutely the best peach cobbler I&aposve ever made. Thank you so much for sharing this :)

Bita on July 30, 2011:

ThanK You for the cobbler recipe I cant wait to try it.

Do You have a recipe for Apple fritters?

Buster Bucks (author) from Sonoma County, California on July 28, 2011:

The baking process doesn&apost improve the ripeness of peaches, of course. If I were you, I&aposd wait until you have enough ripe ones, then make this cobbler.

The best fruit desserts are always made from the ripest, best fruit you can find.

Natalija on July 27, 2011:

Hey Buster - What if my peaches aren&apost super ripe? I have a few ripe ones, but most of them are pretty hard. I&aposm under kind of a time crunch because I&aposm supposed to make this tonight (although reading your same day recommendation I might make it first thing in the morning). Will this turn out okay still? Do I need to add extra sugar or anything? Iltimos xabar qiling! Rahmat!

Buster Bucks (author) from Sonoma County, California on July 01, 2011:

I&aposm glad to hear about your success with the cobbler.

I always freeze fresh peaches -- not only do they make great cobblers throughout the year, but I like adding them to fruit salads and smoothies.

Thanks for taking the time to write to me.

Brett on July 01, 2011:

I made this peach cobbler last weekend and it was excellent! I received rave reviews from everyone and several requests for the recipe. Almashish uchun rahmat! I have a box of fresh peaches that I plan to put up using your "freezing peaches" advice, so that I can continue to make cobbler with fresh peaches throughout the cold season.

Cathy on June 18, 2011:

Thanks for answering so quickly, & for the good advice.

Buster Bucks (author) from Sonoma County, California on June 18, 2011:

Yes, it&aposs possible to assemble a cobbler, freeze it, then bake it later.

Here&aposs the trick: after your dough has fully chilled, roll it out quickly. THEN toss your peaches with the sugar and corn starch. From this point forward, assemble quickly. What you want to avoid is having your freshly rolled out crust sit on wet peaches -- it can make it soggy.

Cover the cobbler with foil and put immediately into the freezer.

When you&aposre ready to bake it, remove it from the freezer and put it (still frozen) into your PREHEATED oven, just like I&aposve mentioned in the recipe. The cobbler will take longer to cook. though usually not much more than about 20 minutes or so.

I hope this helps -- and good luck!

Cathy Scorpio on June 18, 2011:

I am having a family reunion & would like to assemble this cobbler, freeze it, & then cook it the morning of the Reunion. Do you think this will work, & would you happen to know what temp & how long?? Rahmat!

dickersonlaw on June 10, 2011:

I love peach cobbler, Im going to give this recipe to my momma and have her whip up a batch

Buster Bucks (author) from Sonoma County, California on June 08, 2011:

Some flours do need a little extra water, so you may have put your finger on the issue.

Like you, I&aposve noticed that when my crust looks a bit "ragged" when I&aposm rolling it out. it turns out even flakier than I could hope for. Julia Child used to write that she liked her crust to "look bad" when she was rolling it out -- this confirmed for her that she was about to make the best crust ever.

Thanks for your encouraging words. I love cooking and baking, and enjoy writing about this incredibly rewarding activity.

[email protected] on June 08, 2011:

After thinking more about my dry crust problems, I&aposm now wondering if using White Lily A-P flour, which is lower in protein, might have made the difference. The instructions on the WL flour bag read "use 2 extra TBSPS. of WL flour per cup to equal one cup of regular all-purpose flour. I also had ALL my ingredients ice cold which made them very hard to work in together. wondering now if they were TOO cold! After I did manage to get it on the cobbler, though, it baked fine. The crust was SO flaky!!

Thanks for your prompt reply and helping so many people enjoy baking. Hope you decide to write a cookbook. I, for one, would be first in line to buy one.

Buster Bucks (author) from Sonoma County, California on June 07, 2011:

The Chemists in the Kitchen say that the amount of water needed for making crust is dependent on the amount of moisture in the air. Sometimes when I make cobbler, I&aposll need 7 tbsp. of water. but there have been other times that I had to add another 2 or 3 tbsp. I wish I knew the full reasons for this, but I don&apost.

Here&aposs how I gauge it: as I add in the water and carefully stir it into the flour, I try to gather it into a ball. If it will *mostly* come together, then I know it&aposs ready to be wrapped and put into the fridge. While there, the moisture will continue to work its way through the flour. However, if my ball of flour falls apart, then I add another tbsp. or two of water, stir, then see if I can make it come together.

Be careful to avoid overworking the dough -- it can become tough.

I don&apost take my dough out of the fridge until I&aposm ready to roll it. It seems that I get a flakier, crisper crust that way.

Cobbler crust, like pie crust, is an art rather than a science. It sounds to me like you&aposre on your way to becoming an expert.

I really appreciate that you&aposve taken the time to write!

[email protected] on June 07, 2011:

I&aposve made your peach cobbler twice now and my husband and I think it&aposs the best cobbler we&aposve ever had. I had to use clingstone peaches yesterday, though, since freestones are not available in our area until July. They were still good just not as good as freestones. I had one problem with the crust, though. I made it the day before, refrigerated it overnite, let it sit out awhile before rolling it out but it kept falling apart as I was rolling. It just didn&apost have enough water, I guess, but I had used about 7 tablespoons of ice water to make it, but guess I needed more, huh? I&aposve always been very careful about using too much water. Any advice on this? I love reading all the comments.

Buster Bucks (author) from Sonoma County, California on May 14, 2011:

Ahhh, fresh local peaches! I&aposm glad your cobbler was a hit! Thanks so much for sharing your story.

Jennifer V. on May 14, 2011:

I made this today using peaches from a local farm, and it was DELICIOUS! We all loved it. Thanks for sharing your recipe and the techniques. The crust was fantastic.

Buster Bucks (author) from Sonoma County, California on January 04, 2011:

Dewberries! Wow, I haven&apost heard about those since I was a child in the 60s. I wonder what happened to them? My grandmother made double-crust pies with them, and I loved their sweet-tart flavor.

As to your question about using canned cherries, it depends on whether they&aposve been sweetened. Some cans are "cherries in syrup" and others are cherries without added sugar. I&aposm a big believer in getting out my spoon and trying them out. If they seem like they could use a dose of sugar, then I would add it till they&aposre sweet like a dessert.

Otherwise, I&aposd handle the recipe as it is written, including the use of cornstarch. (I would sprinkle the cornstarch on the cherries using a sieve, so you&aposll get it evenly mixed without lumps.)

Let me know how it turns out, okay?

Thanks for writing -- you&aposve made my day.

Buster Bucks (author) from Sonoma County, California on November 30, 2010:

I&aposd like to help you, but I don&apost know what you mean.

Were they like large sugar crystals? If so, then those are called Sugar Crystals for Baking. They&aposre about five times the size of regular sugar crystals, and add sparkle to the tops of sugar cookies, or cupcakes. I&aposve seen them on cobblers, too. though that is rare.

ash on November 29, 2010:

Hi there. I&aposm going to really try this recipe asap. I just have a quick question. I had a peach cobbler at a restaurant and it had this sugar crystal hardened thing on top of the crust. I need that in my life lol. would u have any idea on how to make something like that?

Buster Bucks (author) from Sonoma County, California on November 26, 2010:

I had an aunt who would layer dough then pour spiced peaches on top. She&aposd bake this until the crust browned, then she would pour more spiced peaches on top, then another layer of dough, then bake that till brown, then pour on more fruit, and so on. It would create soft dough layers, with the taste of browned crust.

Whether to use sheets of dough, or use a lattice structure, or drop the dough in spoonfulls. each baker does it their own way. I think cooks should try all sorts of ways, just to see if they might like the dough of their cobblers in a way that is different from what they&aposre accustomed to.

keith on November 25, 2010:

Cool recipe. My mom did a similar but different one. She made the crust by hand and used lard and cold water. But she didn&apost refrigerate the dough. Also, she rolled it out into long strips, but put them down as sheets to cover, not as a lattice. She used canned peaches mixed with sugar and nutmeg, and poured some of it in the pan. Then she&aposd put in a layer of dough to cover, then some more peaches, another layer of dough, etc., finishing up with a dough layer to cover the whole pan. Again, no lattice structure. The result was a pie with soft crust layers in the middle, and a crisp dark brown crust on top, with peaches layered in as well. Mazali! In my family, no one ever makes lattice structure deserts, and cobblers are all made like this. They&aposre all from Palestine and Ft. Worth, TX. I never see cobblers like this outside certain cultures /families like mine, have you?

Buster Bucks (author) from Sonoma County, California on November 20, 2010:

The only substitute that I think (sort of) works is Splenda, which you use in place of sugar, and in the same proportions as the sugar called for in the recipe.

To be honest with you, I don&apost think anything is a substitute for sugar, in terms of taste. Splenda has an odd taste that reminds me of chemicals.

Anyhow, I hope the cobbler turns out for you!

sim0917 on November 19, 2010:

I am planning on making this peach cobbler for Thanksgiving. Can you please tell me what I can use instead of sugar? I have a few family members that do not eat sugar and I need a good substitute. I am very excited to make this dessert.

Mada on October 21, 2010:

SO good :) Very worth it. Rahmat !!

Buster Bucks (author) from Sonoma County, California on October 10, 2010:

Yes, same recipe different fruit.

I&aposm so pleased the cobbler was a hit -- thanks for taking the time to write.

Jennifer on October 10, 2010:

I made this cobbler a couple of weeks ago with peaches from my farmers market. Delish. I had never made one but my boyfriend thinks he is quite an expert on them. It&aposs his favorite dessert. He said this was the best one the ever had. I am making it with apples today. Do I just use the same exact recipe?

Buster Bucks (author) from Sonoma County, California on October 05, 2010:

Love the story of how you&aposve come to the recipe, and good luck impressing your boyfriend. This cobbler just might do the trick!

miss britt on October 05, 2010:

:D This recipe is just what i was looking for. Peach cobbler is my boyfriend&aposs favorite, and i hope to impress him by baking the best cobbler he has ever had (and i have to compete against his amazing grandma) but i think the recipe will him over :) thanks a million.

Buster Bucks (author) from Sonoma County, California on October 03, 2010:

Good luck with your cobbler!

Mada Judd on October 02, 2010:

I&aposm making mine tonight. I&aposm hopeful!!

Buster Bucks (author) from Sonoma County, California on September 25, 2010:

You use four cups of peaches. Since peaches vary in size, I&aposm unable to say how many fresh peaches.

Here&aposs the easiest way: get a measuring cup, and begin slicing your (already peeled) peaches into it. Once you have four cups, you&aposre good to go.

Jessica on September 25, 2010:

Salom! If I&aposm using fresh peaches, who many should I use?

Laura Courson on September 13, 2010:

Thank you Buster for your explanation. I will do as you say!!

Buster Bucks (author) from Sonoma County, California on September 13, 2010:

Wellllll, because it&aposs dessert.

A friend of mine always wonders why my cobblers taste better. She asks for "my secret" and I say: it&aposs because you&aposve believed that "the peaches are sweet enough as they are." This is true if you&aposre eating them out-of-hand, but if they&aposre in a dessert, well, you need to Make Dessert. And that means sugar. Yes, you can overdo it, but for this recipe -- using peaches you&aposve put into the freezer -- following the directions will give you a fantastic-tasting cobbler.

Omad! And thanks for writing --

Laura Courson on September 13, 2010:

A "Linda" already asked this question about the additional one cup of sugar when you freeze it and the juice of one whole lemon. I don&apost understand why you still add another cup of sugar and more lemon juice when making the cobbler when you already have put in one cupy of sugar and the juice to the four cups of peaches. Iltimos, maslahat bering.

Buster Bucks (author) from Sonoma County, California on September 03, 2010:

Yes, this crust can be rolled out and simply laid on top of the peaches. Don&apost forget to slash a few holes in it for steam to escape (for a 9X13 pan: probably about 6 holes scattered evenly over the top).

Good luck with your cobbler!

Kerol on September 03, 2010:

Hello, I look forward to making your cobbler tomorrow for dessert. I know the lattice top makes a beautiful crust. However, can I just roll out the crust and use it as a top crust instead of a lattice top? Thank you and best regards,

Buster Bucks (author) from Sonoma County, California on August 29, 2010:

I think a 9X13 is a great size for this cobbler.

Leslie on August 29, 2010:

Hi Buster. I am just wondering what size baking dish you recommend using? Rahmat!

Buster Bucks (author) from Sonoma County, California on August 23, 2010:

Corn starch can be tricky, but if you follow my recipe (mixing it with the sugar beforehand) you&aposll find it works great.

If you&aposre using tapioca, then mix it with the sugar beforehand, and use the same amount as corn starch.

McMomOf3 on August 22, 2010:

This was a fabulous recipe! I added a touch more sugar since my peaches were not overly sweet, and it was very very good! I double the crust recipe since I also had a large container of blueberries to use. Just wrapped it up in the fridge and will be using the extra dough to bake the blueberry cobbler off today! Of course the peach cobbler is LONG gone! Thanks so much for this recipe - it is a definite keeper! Enjoy everyone!!

Candice75 on August 22, 2010:

I am currently in the process of making your cobbler recipe. I was wondering if you know how I can substitute tapioca for the corn starch in the recipe. I have never had a lot of success with corn starch. Thanks so much!

Buster Bucks (author) from Sonoma County, California on August 15, 2010:

You can substitute margarine for the shortening/lard. or, you can simply increase the amount of butter that&aposs called for.

Ariana on August 15, 2010:

This sounds great! The only thing is that I don&apost have lard OR shortening. is there anything I can use to substitute this? I can&apost wait to try it!

Buster Bucks (author) from Sonoma County, California on August 13, 2010:

Thanks for letting me know about the cobbler -- serving it with peach ice cream is a fantastic idea!

Barbie on August 13, 2010:

I followed your advise I prepped the entire recipe and added the crust just prior to baking. The cobbler was a huge hit! Instead of vanilla ice cream, I served it with Peach ice cream. It was delicious! Katta rahmat.

Buster Bucks (author) from Sonoma County, California on August 12, 2010:

I think it might make more sense to freeze those peaches from your neighbor. They will take up less room in your freezer, and when you&aposre ready you can defrost them and make a cobbler whenever you&aposre ready.

For freezing fresh peaches, here&aposs my article:

Omad! Thanks so much for taking the time to write. (And aren&apost you lucky to have a neighbor who brings over already-prepared peaches.)

Patty on August 11, 2010:

Hi Buster, I just found your page and this recipe sounds heavenly and can&apost wait to try it especially after reading all the rave reviews! Baham ko'rganingiz uchun tashakkur!

I have a question for you: My neighbor (bless his heart) brought me a giantic bowl of already cut and peeled peaches from his orchard (probably about 10-12 cups worth). Can I make the cobbler then freeze it? I want to use the peaches before they go bad. Thanks for taking the time to help us all!

Buster Bucks (author) from Sonoma County, California on August 10, 2010:

My concern is that the crust might become soggy from the juices of the fruit.

Here&aposs a suggestion: make the crust dough, but don&apost roll it out. Make the fruit and put it into a 13X9 dish, cover with plastic wrap and put into the fridge. On the afternoon of your dinner party, you&aposll have everything ready to assemble and bake.

I love making this cobbler for dinner parties. I usually bake it in the middle of the afternoon, and have it on the counter when guests arrive. They love seeing a homemade dessert. I serve it at room temperature with ice cream, usually French vanilla.

Thanks so much for writing --

Barbie on August 10, 2010:

I would like to make the cobbler the night before and bake the next evening for a dinner party, will that work?

Buster Bucks (author) from Sonoma County, California on August 09, 2010:

So glad you enjoyed the cobbler!

And yes, this crust recipe works great for double-crust pies. The proportion of peaches to blackberries you mentioned is exactly right. Follow all directions and. you&aposre good to go.

Thanks so much for letting me know how your cobbler turned out!

GypsyWoman on August 09, 2010:

I made this Cobbler and is was absolutely the BEST ever. still have lots of peaches left and want to make Peach Pie with blackberries. can I use the crust for the bottom and top and this filling receipe with 3 cups peaches and 1 cup blackberries? Or do you suggest another method/recipe? Thanks again

Buster Bucks (author) from Sonoma County, California on August 07, 2010:

Sure, you can substitute cinnamon.

My parents "don&apost like nutmeg" but love my peach cobbler. When I told them there was nutmeg in it they were surprised. The amount should be *slight* -- enough to boost the flavor of the peaches, but it shouldn&apost taste of nutmeg. I know that might not make sense, but spices (ideally) should only enhance food.

Anyhow, to be clear, when I&aposve made this cobbler and then realized (too late) that I didn&apost have nutmeg, I always use cinnamon with good results.

Thanks so much for taking the time to write!

Nita on August 06, 2010:

My family isn&apost to keen on nutmeg, could i substitute cinnamon with good results? Thanking you in advance.



Izohlar:

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