I was looking for a quick dessert to make tonight to take to a family with dinner tomorrow. I tried Trisha Yearwood's Easy Peach Cobbler. It's made with canned peaches. After I had it assembled, I read that it has to bake for 1 hour. Not as quick as I had hoped. I'm going to have to toss it out, because the batter part ended up liquidy in the bottom of the baking dish. It didn't fully cook after 1 hour 10 minutes even though the top was golden brown where there was crust.

The recipe says to use the juice from 1 can of peaches (it takes 2). That was a scant half cup, along with 1 cup milk. For my oven, that was too much liquid.

• This reply was modified 7 years, 4 months ago by Italiancook.
• This reply was modified 7 years, 4 months ago by Italiancook.

I wonder if it might work better with canned peach pie filling instead of plain canned peaches.

My son and his family are here visiting, so I'll be doing a lot of baking over the next week or so.

Today my granddaughter and I made a batch of bagels and a batch of madelines.

I actually have two madeline pans, but neither had been used before now.

I did some research on madelines recipes, most of them call for using brown butter, some call for grated lemon zest. I used the madelines recipe in the KAF Cookie Book, and had a lot of trouble getting the first batch to release from the pan. I used canola oil for the first batch, but probably not enough of it, and I think I overfilled it a bit, too. The recipe says it makes 24 cookies and I used less than half of the dough for the first dozen , but madeline pans come in multiple sizes--I know because I have two sizes of them. I used the larger one, but KAF may be using an even bigger size pan than the ones I have.

I moved from a #60 to a #100 scoop for the 2nd batch, and I also followed the prep instructions (more or less) in the Foxrun pan box, which had you grease the pan with a mixture of melted (or browned) butter and flour. I didn't take the time to brown this small amount of butter. That helped a lot with the releasing, and the cookies had a browner surface as well. Of course, they're quite a bit smaller.

For the final batch (not quite a dozen) I really slathered the pan with the butter/flour mixture. I let them cool in the pan a big longer, too. They all came out easily and have the best shape, too. Lesson learned.

The cookies are a bit softer than I was expecting, perhaps they'll harden up over time. They're tasty, though. I'm going to dip them in chocolate later on, my chocolate pot takes over an hour to heat up and temper a batch of chocolate. I just hope there are some cookies left by the time the chocolate is ready.

I may have to try one of the variants in the KAF cookie book and add some cocoa powder to the batter.

I made another batch of cinnamon rolls and replaced the milk with buttermilk and you're right BakerAunt they are moist and more tender,also added left over mashed potatoes that was prepared with butter and sour cream.I made 2 9x13 pans so I had plenty to share with our aunt and sister who live near us.

Yesterday I made Clonmel Doubly Crusty/Vienna Bread.