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Thread: Just Recipes

  1. #481
    FORT Fogey Air Blobs Easy Champion inthegarden's Avatar
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    Re: Just Recipes

    Ellen in the south we would call that a Fruit Crumble.

    And I have had it, and it is really good... I use apples in mine, with lots of vanilla ice cream...

  2. #482
    FORT Fogey norealityhere's Avatar
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    Re: Just Recipes

    Quote Originally Posted by Ellen;3478533;
    That sounds good -- the Point Loma TJ's still carries pie crust, so I may give that a try.

    Re: cobbler -- I don't use pie crust nor Bisquik. I use a flour + brown sugar + salt + a little butter + rolled oats + some other stuff crumbly mixture (probably not very southern, but then I'm not southern), which may be why my fruit gets a bit thickened (not Comstock-thick). It's still kind of on the runny side, I guess, but I prefer my fruit to be like fruit. If that makes any sense . . .
    I use that for my apple crisp, all but the rolled oats.
    Is a cobbler the same as a crisp? I'm not fom the South, so I don't know. MRD is our expert on all things Southern.
    Hopefully, she can explain if / what the difference is.
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  3. #483
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    Re: Just Recipes

    Cobbler usually has a piecrust or biscuit like topping, not a crumble or crisp topping. I think the only difference is the topping.
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  4. #484
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    Re: Just Recipes

    Quote Originally Posted by Ellen;3478533;
    Re: cobbler -- I don't use pie crust nor Bisquik. I use a flour + brown sugar + salt + a little butter + rolled oats + some other stuff crumbly mixture (probably not very southern, but then I'm not southern), which may be why my fruit gets a bit thickened (not Comstock-thick). It's still kind of on the runny side, I guess, but I prefer my fruit to be like fruit. If that makes any sense . . .

    Yep that's the way I make mine as well.

  5. #485
    FORT Fogey Air Blobs Easy Champion inthegarden's Avatar
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    Re: Just Recipes

    Chicken Salad

    4 cups cooked chopped chicken breast
    1-8oz. can water chestnuts, drained and chopped
    2 cups chopped celery
    1 cup slivered almonds
    2 cups mayonaise
    1 tsp. curry powder
    1 tsp. soy sauce
    1-3 1/4 oz. small chunk pineapple, drained

    Mix together all ingredients. Chill.


    Peanut Butter Surprises

    1 1/2 cup all-purpose flour
    1/2 cup granulated sugar
    1 tsp. cinnamon
    1/2 tsp. baking soda
    1/4 tsp. salt
    1/2 cup peanut oil
    1/2 cup peanut butter
    1/2 cup light corn syrup
    1 Tablespoon milk

    Preheat oven to 350 degrees. Sift together dry ingredients. Cut in peanut oil and peanut butter until mixture resembles coarse cornmeal.
    Blend in syrup and milk.
    Shape into 2 inch roll. Chill until firm.
    Slice dough 1/8- 1/4 inches thick. Place 1/2 the slices on an ungreased cookie sheet, spread each slice with 1/2 Tablespoon peanut butter. Top with remaining slices, seal edges w/ fork. Bake for 12 minutes. Let slightly cool on cookie sheet. Remove to wire rake to finish cooling.
    makes 24 cookies.

  6. #486
    FORT Fogey norealityhere's Avatar
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    Re: Just Recipes

    Quote Originally Posted by myrosiedog;3480578;
    Cobbler usually has a piecrust or biscuit like topping, not a crumble or crisp topping. I think the only difference is the topping.
    So, it's a bit more like a pie, then, in that respect than a crisp?

    Thanks.
    To Thine Own Self Be True

  7. #487
    Miz Smarty Britches queenb's Avatar
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    Re: Just Recipes

    Quote Originally Posted by norealityhere;3480510;
    I use that for my apple crisp, all but the rolled oats.
    Is a cobbler the same as a crisp? I'm not fom the South, so I don't know. MRD is our expert on all things Southern.
    Hopefully, she can explain if / what the difference is.
    But, she's from FLAW-i-da, not the 'real' South ! (MRD knows what's up with this!)

    Actually I call the crumly stuff "crisp" as well. Anyway. When I make a peach cobbler the sugar seems to make the 'sauce' thicker. As I said, there are a million ways to make cobbler, and they are all good, no matter what it's called. I've even been served 'cobbler' with NOTHING on top--not a cobbler to me, but--still good!
    When I make cobbler, I do it either of two ways- with a crust on top like inthegarden, or with a sort of cake-ish top.
    I have found the Truth and it doesn't make sense.

  8. #488
    FORT Fogey livin4reality's Avatar
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    Re: Just Recipes

    I'm with MRD and queenb on this one. Oats in a topping make it into a "crisp" A cobbler has a biscuit or crust topping.

    The chicken salad recipe sounds very tasy, MRD I'm going to give it a try.

    I made a jello poke cake in honor of summer.

    White cake-cooled.
    2 3oz pack. of strawberry jello- mixed with 1 cup hot water.

    Cool then pour over cake. Chill about 3 hours and top with cool whip.

    Next time I'm going to try it with pudding. DH loves this type of dessert.
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  9. #489
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    Re: Just Recipes

    Quote Originally Posted by norealityhere;3481707;
    So, it's a bit more like a pie, then, in that respect than a crisp?

    Thanks.
    Except there's no bottom crust and it is a bit juicer than a pie.

    Queenb, just because you are from "Your-ya", don't go making fun of us (few and far between) native and Southern, Florida crackers.

    (I did tell you the story of the "your-ya" watermelon I hope or you won't understand this)
    Que me amat, amet et canem meum
    (Who loves me will love my dog also)

  10. #490
    FORT Fogey Ellen's Avatar
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    Re: Just Recipes

    See, in SoCal, we're very concerned about cholesterol, so we have to include rolled oats in our cobblers which are really crisps. (Bless our hearts. )

    And what the Aich-Eee-doublehockeysticks is a "your-ya"? That sounds like a naughty relative of the "hoo-ha." But I could be wrong . . .
    "There's no crying in baseball!"
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