I have a great imagination. Terrible! Yes. But great.Again, SJ, I think I see the problem. I'm pretty sure you're the only one who gets that particular image.
I have a great imagination. Terrible! Yes. But great.Again, SJ, I think I see the problem. I'm pretty sure you're the only one who gets that particular image.
I had to move onwards to crushing on terrik. (SJ was easy to bypass)Why did I long for your acceptance without knowing I had it, whyyyyyyyyyyyyyyyyy? (La la la)
My peach crisp is a bit simpler - slice 4 to 6 cups of peaches, sprinkle on lemon juice to reduce browning, set aside. Combine 1 cup flour, 3/4 cup brown sugar, 1/2 cup shredded coconut, and 1 cup oats. Stir in one stick of butter, melted. Put peaches in glass baking pan - 9 x 13 works good for a shallow one, 8x8 for a deeper one. Cover with topping mixture. Bake at 400 for 40 minutes. It goes well with a scoop of vanilla ice cream. I may add some nutmeg or cinnamon next time, though.I prefer cobbler. Hard to beat a nice peach cobbler with a bit of real vanilla, topped with a buttermilk crust with nutmeg and cinnamon.
Hmm, yes that is nice. I must add though that I much prefer Dutch oven cobblers to regular oven cobblers. Something to do with old nostalgia for Boy Scout camping trips I think.I prefer cobbler. Hard to beat a nice peach cobbler with a bit of real vanilla, topped with a buttermilk crust with nutmeg and cinnamon.
That's different from a lemon meringue, right? Do you use lemon juice from a bottle or do you squeeze them yourself?Did I miss the dessert talk? I'm making lemon pie this weekend. ^_^