Blueberry Coffee Cake

I have made cobblers from dozens of recipes new and old.   This recipe is the absolute best cobbler you will ever eat.  Trust me, and let me know if you agree!


1/3 cup all-purpose flour

1/2 cup firmly packed brown sugar

1/2 teaspoon ground cinnamon

1/4 cup chilled butter or margarine


1 1/2 cups all-purpose flour

3/4 cup granulated sugar

2 1/2 teaspoons baking powder

1 teaspoon salt

1 large egg

1/4 cup canola oil

3/4 cup milk

1 1/2 cups fresh blueberries

1. Preheat oven to 375 degrees F. Grease and flour (I use Baker’s Joy) the bottom of a 9-inch square or round baking pan.

2. To make the topping, in a small bow, combine the flour, brown sugar, and cinnamon. Using a pastry blender or two knives scissor-fashion, cut in the butter until the mixture resembles coarse crumbs. Set aside.

3. To make the batter, in a large bowl, blend together the flour, sugar, baking powder, and salt. In a medium blow, beat the egg until foamy before beating in the oil and milk. fold in 1 cup of the blueberries. Combine the two mixtures, blending until the dry ingredients are just moistened.

4. Spread the batter into the prepared baking pan. sprinkle on the topping mixture and top with the remaining 1/2 cup blueberries. Bake for 25 to 30 minutes, or until a cake tester or wooden toothpick inserted int the cake comes out clean and the berries on tip appear dried out. Remove the pan from the oven and cool on a wire rack for 5 to 8 minutes. Serve warm or cooled.

Yes, you can make these!

Homemade Marshmallow Recipe

Springy, Fluffy Marshmallows (from
Adapted from Gourmet, December 1998

Makes about 96 1-inch cubed marshmallows

About 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar (cane sugar worked just fine)
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla (alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or mint extract or maybe even some food coloring for tinting)

Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.

In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold water, and let stand to soften.

In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer.

In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out. Sift 1/4 cup confectioner sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.

Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (An oiled pizza cutter works well here too.) Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.

Do ahead: Marshmallows keep in an airtight container at cool room temperature 1 week.


This recipe is from Joan Lamberson, a unique lady that was a mentor and friend. Joan is not longer with us, but I have made this recipe many, many times and have never been disappointed. Quick breads can sometimes be dry, not this one. The first time I made this for my husband, he politely told me he did not care for zucchini, but would “try” this loaf. He ate the whole loaf.

3 eggs

2 C. sugar

3 C. self-rising flour

1/2 C. nuts

1 C. oil

2 C. grated zucchini

1 T. vanilla

1 T. cinnamon

2 small loaf pans – 350 degrees – for 1 hour

Beat eggs, oil and sugar: add flour, cinnamon and vanilla. Do not over mix! Fold in zucchini and nuts. Pour into greased and floured pan and bake.


shrimp bisque I created this recipe using a few techniques from Paula Deen and Anthony Bourdain. Sounds scary, right? Results -

A better shrimp bisque than you can find in any restaurant in this region. A bold claim I will not often make. The secret is in the stock and is much easier to make than you may think.

Best shrimp to use: Fresh, of course but,  UNCOOKED shrimp WITH Shells from your local Kroger will work.  The brand -  Key West, Premium Select, Large. You can find these  in the frozen seafood section.

Shrimp Stock

1 onion, chopped

1 carrot, chopped

1 stalk celery, with leaves, chopped

4 – 5 cups water

twist of lemon peel

salt and pepper to taste

bay leaf

shells from peeled shrimp

1 cup of white wine ( Barefoot – Sauvignon Blanc)

Slowly bring all ingredients to a boil in a large saucepan. Partially cover, and cook at medium heat for 25 minutes.

Allow to cool slightly and puree in blender with steel blades.

Shrimp Bisque

2 tablespoons olive oil

1/2 cup small diced onion

1 tablespoon chopped garlic (3 cloves)

1/2 teaspoon old bay seasoning

4 tablespoons (1/2 stick) butter

1 cup half-and-half

4-5  cups chicken stock

1/2 teaspoon thyme

2 teaspoon salt

1/2 teaspoon fresh ground pepper (white if available)

4 tablespoons all-purpose flour

1 teaspoon lemon juice

Chopped chives for garnishing

Using a large pot over medium heat, add the olive oil. Once oil is hot, add the onions. Saute until onions are a very light caramel color. Add garlic and heat for 1 minute. Add shrimp, 0ld bay seasoning and heat for one minute, stirring gently. Add chicken broth, and thyme. and bring to a boil, then reduce to a simmer. Season with  kosher salt and pepper to taste.

In a clean large pot enough to hold stock, combine 4 tablespoons of butter with 4 tablespoons of flour to form a roux (use a wooden spoon).  Add half-and-half , then strained shrimp stock using whisk, until thick.

Combine the chicken broth mixture with the roux.  Add lemon juice and salt and pepper to taste.  Simmer until shrimp are just cooked.

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