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Make the easiest blackberry cobbler ever using fresh berries plus 5 more ingredients. To make it special, top with whipped cream and a mint garnish.

Yield: Makes 6 servings
Ingredients
4 cups fresh blackberries
1 tablespoon lemon juice
1 large egg
1 cup sugar
1 cup all-purpose flour
6 tablespoons butter, melted
Whipped cream (optional)
Garnish: fresh mint sprig
Preparation
Preheat oven to 375°. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping. Bake at 375° for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired.

For a neat presentation, bake for the same amount of time in 6 (8-oz.) ramekins on an aluminum foil-lined baking sheet.

 VIA: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1816143&adsqs=raid:1919650

…. For Yummy Fruit Desserts!!

Ingredients:
1 1/4 cups plus 1 tablespoon sugar
1 stick (8 ounces) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
2 eggs
1 1/2 cups self-rising flour
1/2 cup whole milk
2 cups blueberries
8 ounces cream cheese, at room temperature
1/2 cup prepared lemon curd

Directions:
1.Preheat the oven to 375°. Line the bottom of a 10-by-15-inch jelly-roll pan with parchment paper and grease the sides. Using an electric mixer, beat 1 cup sugar and the butter on medium speed until fluffy, about 5 minutes. Beat in the vanilla, then the eggs 1 at a time. Add the flour and milk alternately in 3 additions. Fold in 1 cup blueberries. Transfer to the prepared pan. Bake until a toothpick inserted into the center comes out clean, 15 minutes.

2.Meanwhile, in a bowl, combine the cream cheese and 1/4 cup sugar. Whisk in the lemon curd.

3.Sprinkle the cake with the remaining 1 tablespoon sugar. Place parchment paper and a cooling rack on the cake and invert the layer; let cool and transfer to a work surface. Cut crosswise into thirds. Place one-third onto a platter and top with one-third of the cream cheese mixture. Repeat with the remaining cake and cream cheese. Top with the remaining 1 cup blueberries.

VIA: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/dessert-recipes/Lemon-Blueberry-Layer-Cake?trkid=WKB

We Dick Hannah ladies LOVE Rachael’s recipes!!

Another cold, rainy day…Great day to warm up to some home made soup! Found this recipe for delicous looking Beef Noodle Soup. I shared this with the other ladies here at Dick Hannah Honda….and…I think we all know we are having for dinner tonight! =)

Get the recipe here

Don’t know about you but I looooooooove Moon Pies check out this recipe for a super yummy Moon Pie Sundae Recipe!! Kids will love it!!! Also great tasty treat for this Mother’s Day!

The recipe that won the contest on www.Grandparents.com, Lemon Curd Cake! Sounds spectacular! Looks tasty too….

Ingredients:
Curd:
1 cup fresh lemon juice
2 tablespoons freshly grated lemon zest
1 cup sugar
6 large eggs
1 cup butter, unsalted (cut into bits)
Cake:
1 1/2 cups cake flour
1 1/2 cups sugar, divided
2 1/2 teaspoons baking powder
1/2 teaspoon salt
4 egg yolks
1/4 cup canola oil
1/4 cup fresh lemon juice
1 1/2 teaspoons freshly grated lemon zest
8 egg whites (at room temperature when ready to use)
1/4 teaspoon cream of tartar
Thin slices of lemon rind (for garnish)
1 tablespoon confectioners’ sugar for dusting cake
Frosting:
3/4 cup confectioners’ sugar
2 cups chilled whipping cream

Directions:
For the curd:
1. Whisk together lemon juice, zest, sugar, and eggs in 2-quart heavy saucepan. Stir in butter and cook over medium heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes.

2. Transfer curd to bowl. Cover curd with plastic wrap touching surface and chill until cold (at least 1 hour).

Note: Yield should be a little over 2 1/2 cups curd. Use 3/4 cup for cake, 1 1/4 cups for frosting, and remainder goes between cake layers.

For the cake:
1. Preheat oven to 350 degrees F. Butter and flour four 9-inch cake pans; line bottoms with parchment paper.

2. Whisk cake flour, 1/2 cup sugar, baking powder, and salt together in a large bowl. In separate bowl, without mixing, place egg yolks, oil, lemon juice, lemon zest, and curd.

3. Combine egg whites and cream of tartar in another large bowl. With electric mixer, beat egg whites until soft peaks form. Gradually add the remaining 1 cup sugar, beating just until stiff peaks form (avoid overbeating because it will make the cake dense and tough).

4. Add egg yolk mixture to dry ingredients. Using same beaters, beat egg yolk and dry ingredients mixture until smooth. Fold in egg whites in three additions.

5. Divide batter equally between prepared pans. Bake cakes 15 minutes, or until tester inserted into center comes out clean.

6. Cool cakes in pans on racks for 15 minutes. Turn cakes out onto racks, peel off parchment, and cool completely.

For the frosting:
1. Beat confectioners’ sugar and 1 1/4 cups lemon curd in large bowl just until blended.

2. Beat whipping cream in medium bowl until firm peaks form. Fold cream into curd mixture in three additions. Chill until firm, at least 4 hours.

To assemble cake:
1. Dust top of bottom cake layer lightly with confectioners’ sugar.

2. Spread light layer of curd on cake followed by layer of frosting. Repeat with remaining layers.

3. Spread frosting around sides of cake. Refrigerate cake after frosting to set layers in place (about 1 hour).

4. Top cake with thin slices of lemon (patted dry) for garnish if desired.

Serves 8

 VIA: http://www.grandparents.com/gp/content/food/recipes/article/recipe-lemon-curd-cake.html?clktrk=home_question_of_the_week-1

This was the statement I was muttering to myself every night around 4pm. Seems as though I was constantly cycling through recipes, my mom’s old recipes and recipe clippings from magazines. I was in a cooking rut!. I got the tip to try a website RelishRelish!. Al I can say is WOW! My life at home instantly became easier. This wonderful recipe club gives me all new recipes once a week. All you do is click on the ones that look appealing and then create a custom menu for the week. Not only do you get a main dish and side dish , they also put a grocery list together for you, it really can’t be much easier. Since I have started this I have became a much better cook, stepping outside my box a bit to try new spices or new types of meat, or get this, my husband will actually eat a meatless dinner, that’s how good these recipes are. The cool thing about Relish Relish is they also will give you meal plans for holidays down to the desserts and drinks also they do freeze and eat latter, way handy for the summer.. come back from a trip and bake. Nice. I just can’t say enough good things about this I have been doing this for a year, now everyone in my family has enjoyed the meals including our picky teenager.. and my husband thinks he married Betty Crocker, that works for me  So check out this website if you enjoy cooking and providing your family with nice full healthy meals you will absolutely be hooked!

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