they're back. And we're back. Abc's amy robach talks to the chef putting a new spin on colonel harland sanders' dishes. Take a look. When you hear the words colonel sanders, you think fried chicken.... See More
they're back. And we're back. Abc's amy robach talks to the chef putting a new spin on colonel harland sanders' dishes. Take a look. When you hear the words colonel sanders, you think fried chicken. But it turns out, the concelonel had a stash of secret recipes. Edward lee is the chef at six ten magnolia. And he is putting a modern twist on the concern's age-old recipes. Thank you. Thanks for having me. Hello, everyone. Way to get the crowd involved. And nothing says finger-licking good than peach cobbler. Of course. I love to have fried chicken for breakfast. I don't know about you. After that, I love to follow it up with peach cobbler. This is a wonderful recipe. It's easy to make. Starting with eggs and sugar. Creamed in a bowl. Put it together. Really easy. I just cream it until it's nice and smooth. Okay. Going to add a little touch of vanilla extract. Great. Just a teaspoon. Melted butter? Melted butter. This is great. Sugar, eggs, butter, vanilla, i like the ingredients so far. We know we have our wet ingredients. We're going to add our dry ingredients, which is a little bit of flour, baking powder and baking soda. That gets mixed in together. And real simple, you add some of that into the batter. Okay. And a little bit of milk. Is that whole milk? Skim milk? This is whole milk. We don't use skim milk. Sorry. What was I thinking. Add a little more of the flour and a little more of the milk. We go back and forth. I'll help you out here. Help me out here. And we just mix that up for two minutes. And you'll get this lovely batter. That's beautiful. Now, I have wonderful peaches. In the cookbook, you can make a big eight-inch pie. But I like to make them in little skillets. Kind of like individual. And you don't have to peel the peach? No. I put them right in there. And this is also good -- a little extra sugar. When you head into fall, you can make them with apples or fresh figs. Wonderful. Wow. A nice gloop of batter goes in. Now, you take this. And guess what? A little more sugar. Not? TAKE THIS, 350 DEGREES.p UR. Th is this heavy cream? Yes. And what I do, I add a little twist and make buttermilk whipped cream. It's two parts heavy cream to one part buttermilk. Whip it up like you do whipped cream. Finger-licking good again, right? Yeah. That's great. Now, we have meat loaf. This is from the colonel, as well? These are all in the book. This is wonderful. Everyone loves meat loaf. Everyone has their own version this is interesting. It has horse radish in it. And one of my favorite recipes in the book is fried tomatoes. We've heard of tried red tomatoes. These are fried red tomatoes. You can start with the tomatoes on the side. Have the meat loaf. And finish with the peach cobbler. Thank you so much. And to find out how you can get your own free copy of the
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