Text 15778, 76 rader
Skriven 2008-10-29 21:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: brown stuff
===================
-=> Quoting Dave Sacerdote to Michael Loo <=-

 DS> I really hate whole wheat.
 DS> The bread is always leaden

It'll be lighter if you use honey instead of sugar. Yeast get extra
muscular when they eat honey.
            
 DS> make biscuits with it, and they

But the biscuits are hopeless if you go past 1 part whole wheat to 3
parts white.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nectarine Blueberry Cobbler
 Categories: Pies, Fruit
      Yield: 6 Servings
 
      8 sm Nectarines; pitted, sliced
           -thin (about 4 1/2 cups)
      2 c  Blueberries; picked over
    1/2 c  Water
    1/2 c  Sugar; or to taste
      1 tb Plus 1 teaspoon cornstarch
      1 tb Fresh lemon juice
           FOR THE BISCUITS:
  1 3/4 c  All-purpose flour
      3 tb Sugar
      1 tb Double-acting baking powder
           A pinch of salt
      1 c  Heavy cream
           Heavy cream or milk for
           -brushing the biscuits
           Sugar for sprinkling the
           -biscuits
           Vanilla ice cream as an
           -accompaniment
 
  Preheat the oven to 450F. In a saucepan combine the nectarines,
  the blueberries, the water, the sugar, the cornstarch, and the
  lemon juice, bring the mixture to a boil, stirring constantly, and
  simmer it for 5 minutes, or until the fruit is softened. Transfer
  the fruit mixture to a shallow 1 1/2-quart baking dish.
  
  Make the biscuits:
  
  Sift the flour onto a sheet of wax paper, into a bowl sift
  together the flour, the sugar, the baking powder, and the salt,
  and make a well in the center. In a bowl beat the cream until it
  holds soft peaks, spoon it into the well in the flour mixture and
  combine the mixture with a fork until it just forms a dough. On a
  lightly floured surface knead the dough until it is combined well,
  roll or pat it out about 3/4 inch thick, and with a 2 1/2-inch
  round cutter cut out 6 biscuits.
  
  Arrange the biscuits on top of the fruit mixture, brush them with
  the cream or milk, and sprinkle them with the sugar. Bake the
  cobbler in the middle of the oven for 15 to 17 minutes, or until
  the biscuits are browned and the fruit is bubbling. Let the
  cobbler cool slightly and serve it with the ice cream.
  
  Gourmet September 1993

 
MMMMM


Cheers

YK Jim


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