Some photos: first up, Traca's Peach Cobbler with Hot Water Sugar Topping

M

marilynfl

Moderator
This is good, but I'm not 100% sold on the crusty top. It bakes wafer thin & hard, but then softens slightly as it cools. The rest of the topping underneath is slightly fluffy from the baking powder. It might be that the pure sugar hit from the thin crust is my issue. I also wonder if this step is necessary to keep the fluffy creamed topping soft--you know, not bake crispy.

I made it to test out the roasted peach method. Using generic white and regular peaches that were soft-ball hard, I roasted them (skin on) for thirty minutes. And even though they continued to bake for another 55 minutes, the finish peach cobbler still had integrity and more flavor than those mediocre peaches suggested.

I started out with 3 lbs (7 peaches) and after roasting and peeling still had almost 3 lbs (2 lb 14 oz). Not much juice exuded out during the roasting period. But what did had mixed with the sugar and thickened, so I used a large off-set spatula and scraped it all off the Silpat and added it back into the sliced peaches.

I used 3 ramakins 7" long and the Pyrex square 6" (for the library) and still had extra topping so another ramakin was filled with frozen blueberries. That is NOT as tasty as the peach filling.

Some pies are only good warm; this one was tasty both warm and cold.

Thanks Traca and Cindy.

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/2015%20Marilyn/Peach.jpg~original

 
Next up: BakeTart's Faux Biscoff with roasted soy kinato flour

(meh)

They look like brownies, right? WHY would anyone wanting to duplicate a thin, crispy FLAT cookie add 1.5 tsp of baking soda and roll it out 1/4" thick?

Taste wasn't even in the ballpark. But my dough was very wet and oily, so I had to keep sprinkling on more flour just to roll it out. That meant the finished cookie had a flour taste since the surface hits your tongue first.

Definitely needs work.

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/2015%20Marilyn/Faux-Biscoff.jpg~original

 
Agree with your assessment of the topping. Different, but I think my mind was anticipating

an old school version of a cobbler. I do like the subtle sweetness, and that it's easily adapted for a half recipe. Also, in general, I'm not a fan of peach skins. In this application, I didn't really notice them.

 
Was this different from the Black Pepper Tofu?

We LOVED that!

I have yet to try one of his recipes that we did not go flippy over.

Currently, we are doing our best to overdose on Fresh Corn Polenta. I have done the eggplant sauce that he has in Plenty, but I usually top with Ina Garten's Roasted Cherry Tomatoes.

 
Very good warm. I didn't try them later, so no opinion on how they taste cold.

I made mine smaller than the book did--they used a 3" circle while I used 2.25 diameter because I wanted them small and munchie, like the bouikos. I popped the unbaked ones in the freezer along with the extra dough. Will test them out later, possibly the next time I remember that I actually PUT them in the freezer.

(My freezer is like a large Cracker Jack box. I NEVER KNOW what surprises I'm going to run into. Earlier this week I found leftover blueberry crumb cake...and leftover chocolate malt ball cake...and leftover Magic Mistake Cake. Suddenly I had a dessert buffet without all the work.)

 
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