Homemade Kentucky Blackberry Cobbler

by Jane Jennings Graves

2 1/2 C Fresh blackberries, washed
1 C Sugar
1 C Flour
2 t Baking powder
1/2 t Salt
1 C Milk
1 Stick of unsalted butter, melted

First you should take care of the blackberry and sugar mixture because it needs to sit for a while. Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes. This will coax out the juices of the blackberries so that they can be sweetened up by the sugar, and we can taste the full spectrum of the fruit–this process is called macerating.

After about 20 minutes, you should turn on the oven to about 375º and start preparing your batter.

Stir together the flour, baking powder, salt, and milk with a wooden spoon. Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps.

Pick out a clean baking dish– a smaller one will do– pour in the batter and smooth it out. You can choose to line it with parchment paper or not, but don’t grease the pan (there is enough butter in there already!). Finally, pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.

Bake this promising pan of happiness in the oven for 45 minutes to an hour, depending on how golden you prefer it to be. Let it set up for a good 15 minutes so it will hold its shape. It will be bubbling like crazy and quite hot, so be careful!

This hour goes a little like this: you can hear it bubbling through the vent behind the stove, you can smell the buttery dough caramelizing with the sugar, and you can see the dotted crown of blackberries creating that quintessential golden cobbler crust. It is a marvel to have in your oven, let me tell you!

Serve warm or room temperature with warmed cream or fresh whipped cream. You can store this at room temperature with foil over it for 2-3 days, probably longer in the fridge…but it never lasts that long for me!

CHICKEN CABBAGE STIR FRY

Shared by Kathy Quinn Manning

Ingredients
~ 3 chicken breast halves
~1 teaspoon oil of your liking
~3 cups green cabbage, shredded
~1/2 cup diced red bell peppers
~ 1 tablespoon cornstarch
~1⁄2 teaspoon ground ginger
~1 teaspoon garlic powder
~1⁄2 cup water
~Soy sauce to taste
Directions
1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and red peppers and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours. If you have any left over that is . . . wink emoticon
(You can add onions and red peppers to taste)

Louisiana Hot Chicken Dip

Ingredients:
2-3 cooked chopped well chicken breast
1 (8 ounce) package cream cheese
1/2 cup mayonnaise
1/4 cup grated Parmesan
3 tablespoons minced green onions (white and green parts)
2 large garlic cloves, minced
2 teaspoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon Old Bay seasoning
Salt and pepper to taste

Directions:
Preheat oven to 325 degrees F.

Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot.

Serve hot, with hot sauce on the side for those who like it spicy. Great with crusty French bread or crackers.

Strawberry Creamcheese Cobbler

1 stick (1/2 cup) butter

1 egg, lightly beaten
1 cup milk
1 cup of all Purpose flour
1 cup sugar
2 Teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, washed and tops off
4 oz cream cheese, cut into small pieces.

Preheat oven 350 degrees.
melt butter and pour into 9 x 13 inch glass baking dish.
in a small bowl mix together the egg,milk,flour,sugar,baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries,arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling. ( crust rises up and around the fruit, but fruit will still pop a little out of top)

Chocolate Cake with Orange Icing

Preheat oven to 350°  Grease 3 8" or 9" round cake pans


3 Cups Sugar
2 2/3 Cups Flour
2- 4 oz. Bars Unsweetened Baking Chocolate (melted/cooled slightly)
1/4 Cup Cocoa powder
3 tsp Baking soda
1 tsp Cream of Tartar
1 tsp sea salt
3 Eggs
1 1/2 Cups clabbered milk (add 1 TBS vinegar to fresh milk) or use buttermilk
1 1/2 Cups strong black coffee (cooled)
3/4 Cup Oil
1 TBS Vanilla Extract

Mix dry ingredients in bowl and set aside
Cream sugar, eggs and oil. Add melted chocolate, cocoa powder, coffee, and vanilla.  Blend well.  Add portion of dry ingredients and 1/2 cup milk alternating until blended and smooth.  Pour into pans and bake 30-35 minutes.

Allow cake to cool thoroughly before removing from pans.
Use your favorite buttercream icing recipe and add a splash of orange extract to taste.  I use about a tsp.

 

ITALIAN BAKELESS CAKE

This is not Diet but would be great for your next potluck supper!

Ingredients:
1 Box of Vanilla Wafers
1 Can of Crushed Pineapples with Juice
1/4 cup Lemon Juice
1 can sweetened condensed milk
1 package of coconut
1 (8oz) Container Cool Whip
1 small jar of cherries
1 cup of pecans (optional)

Directions:
Layer the bottom of dish with Vanilla Wafers. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together. Pour this over the vanilla wafers in the dish. Add another layer of the Vanilla Wafers on top of the pineapple mix. Then top with cool whip, and coconut and cherries. Refrigerate overnight. Serve and Enjoy!

7 Layer Salad

Seven Layer Salad with Creamy Salsa Vinaigrette :)) !! Might as well share this one too! It's amazing. YUMSource: SoupAddict (link below).
Ingredients (organic and non-GMO whenever possible):
- For the Dressing
1/2 cup Greek yogurt or coconut milk
1/2 cup your favorite mild or medium Salsa
2 tablespoons mayonnaise or Earth Balance vegannaise <-- I would use "Just Mayo" by Hampton Creek. It's ‪#‎vegan‬. :))
2 tablespoons chopped fresh cilantro leaves
1 tablespoon olive oil (unrefined, cold-pressed, extra-virgin)
1 tablespoon apple cider vinegar
1 heaping tablespoon chopped green onions
1/2 teaspoon chili powder
1/4 teaspoon salt

- For the Salad
1 to 2 heads romaine lettuce, roughly chopped
1 can black beans, drained and rinsed <--avoid canned food if at all possible; most canned foods are a source of the endocrine disrupting chemical BPA.
1 medium red onion, sliced or chopped, your choice
1/2 cup green olives, sliced
3/4 cup corn kernels (thawed from frozen or fresh from the cob - no need to cook) <-- you can purchase frozen non-GMO verified sweet corn in the freezer section of most grocery stores. If you're scared, you could always sub fresh mango.
1 avocado, pit removed, peeled and chopped
1 orange bell pepper, chopped
3 cups cherry tomatoes, halved or quartered (about 2 cups after slicing)
1 tablespoon fresh cilantro, dill, and/or basil, chopped