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A few of us will be at the BGE HQ in Tucker, GA cooking this Saturday from 10-3...drop by and say hello and enjoy some tasty food...
3417 Lawrenceville Highway Tucker, GA ...we hope to see you there...
I hope some of y'all will drop by.
Ginny & I are cooking:
Crash Hot Potatoes
Burger sliders w chipotle mayo
Ball Ground, GA
ATL Sports Homer
EASY PEACH COBBLER<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
4-6 CUPS SLICED PEACHES
1 CUP SUGAR
1 CUP SELF-RISING FLOUR
1 STICK MELTED BUTTER
1 TSP VANILLA EXTRACT
Big Green Egg set up indirect at 375 with plate setter & cooking grate. Rotate after 15 minutes to avoid hot spots.
IN A LARGE BOWL MIX SUGAR & FLOUR, USING A WIRE WHISK TO MIX TOGETHER
IN A SEPARATE BOWL MIX EGG & VANILLA TOGETHER. MIXING WELL
MIX THE EGG & VANILLA WITH THE SUGAR MIXTURE. IT WILL BE CRUMBLY
SPRAY A GLASS PYREX OR OTHER BAKING DISH WITH PAM OR OTHER VEGETABLE SPRAY & PUT FRUIT IN BOTTOM OF THE DISH
CRUMBLE THE SUGAR, FLOUR, & EGG MIXTURE ON TOP OF PEACHES AND POUR MELTED BUTTER OVER TOP
BAKE 30 MINUTES AT 375
LOVE TO TOP WITH VANILLA ICECREAM
EASY CINNAMON ROLLS<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
6 frozen biscuits (slightly thawed)(makes 12 cinnamon rolls)
1 stick Butter (1/2 stick softened)(1/2 stick melted)
1 tsp Cinnamon (to taste)(combined with sugar)
1/2 tsp Sugar (to taste)(combined with cinnamon)
¼ - ½ cup finely chopped Craisins (raisins, pecans, dried apricots, crumbled cooked bacon or anything you like is ok to use)
2 tbls Brown sugar
1/2 cup powder sugar (use 10X)
1 tablespoon milk (increase to satisfy texture)
1/4 teaspoon vanilla flavor
(You may increase or decrease sugar and milk depending on the amount of glaze you want on rolls)
This recipe is great made ahead of time, freeze and then taken out when ready to bake.
Set Big Green Egg up indirect at 350 – 400 degrees using a plate setter with feet up, then cooking grid, then pizza stone. Put something on the pizza stone to lift pan off of the stone to prevent burning. (I use copper t’s bought at HD or roll up small balls of aluminum foil)(the BGE usually takes 30-40 minutes to get to the temp and be stabilized for baking)
Let frozen biscuits (we use Mary B’s brand) (or frozen buttermilk biscuits by Pillsbury) Thaw biscuits until pliable but still slightly frozen. About half thawed is perfect, you don't want them soft and limp. Roll out to an oval about 5 inches long and about 2 1/2 to 3 inches wide.
While the biscuits are thawing make cinnamon sugar combo. Also, chop craisins or whatever ingredient you are including in your rolls.
When biscuits are ready put flour on the counter and roll biscuits out individually. Brush each biscuit with softened butter & sprinkle with cinnamon sugar combination. Sprinkle chopped craisins (or other ingredients) on the flattened biscuits. (do not over fill) Roll each biscuit back up and put back on a plate and place the biscuits in the freezer for about 20 minutes or overnight. If you are cooking biscuits now, once they have hardened in the freezer take them out and cut each biscuit in half. If you are going to cook later you can put biscuits in zip lock bags to keep in the freezer.
In a Cast Iron skillet or other baking dish pour the melted butter in the pan and add the brown sugar. Stir together to get the ingredients incorporated. Take the flat side of sliced biscuits and put in the pan. Keep the biscuits slightly apart but almost touching.
Bake at 350 to 400 for about 15-20 minutes. After about 10-12 minutes carefully open the BGE and spin the pan 180 degrees to avoid hot spots and burning. Cinnamon rolls are ready when the tops are firm and slightly browned.
A few minutes before the rolls are done, mix together the glaze ingredients until you get a smooth consistency. Put glaze in a zip lock bag and clip of the corner to drizzle over warm rolls. Serve the rolls hot or cold. It is delicious either way.