Blackberry Cobbler

Blackberries fresh from the farm in Vermont, baked into a cobbler ... scrumptious!

Filling:

1/2 cup sugar

1 Tbsp. cornstarch

1/4 cup water

A squeeze of lemon juice

4 cups fresh blackberries

Topping:

1 1/2 cups all-purpose flour

1/4 cup sugar

1 Tbsp. baking powder

1/2 tsp. nutmeg or cinnamon

5 Tbsp. cold butter

1 egg, beaten

3 Tbsp. milk

1. Filling: In a saucepan, combine the sugar and cornstarch. Add the water and stir. Add blackberries and stir gently. Add the lemon juice. Cook on low-medium heat and stir until thickened and bubbly. Keep warm while you make the topping.

2. Topping: In a medium bowl, mix the flour, sugar and baking powder and nutmeg or cinnamon together. Cut cold butter into the flour mixture until it resembles coarse breadcrumbs. Combine the egg and milk. Add to the flour mixture and stir with a fork until just combined.

3. Butter an 8 x 8 baking dish. Pour filling into the baking dish. Spoon topping mixture over blackberry filling to cover the surface completely.

4. Place baking dish on a flat baking tray and bake in a 400 degree oven for 20 - 25 minutes.

5. Spoon into bowls while hot and serve with a scoop of ice cream.

Chicken in tomato cream sauce

I got tired of cooking the same old chicken recipes and opened up my 365 Ways to Cook Chicken (yes I like chicken that much) and I found this recipe. Sarah and John ate the meal happily, so this is a keeper and has appeared on our table many times.

3-4 skinless, boneless chicken breasts

Salt & freshly ground pepper

3 Tbsp. butter or margarine

1 shallot, chopped

1 can (14 oz.) Italian diced tomato

1/3 cup sweet Vermouth

1/2 cup heavy cream

1. Season chicken breasts with salt and pepper. In a large skillet, melt butter over medium heat. Add chicken and cook, turning once, until cooked all the way through. Do not brown chicken. Remove to a platter and cover with foil to keep warm.

2. Add chopped shallot to pan and cook until soft, 1 - 2 minutes. Add tomatoes and cook for about 2 minutes. Add Vermouth and boil for 5 - 10 minutes until sauce reduces by half.

3. Pour sauce into a food processor or blender and puree until smooth. Return to pan. Add cream and simmer for two minutes.

4. Add chicken to sauce and heat through 3 - 4 minutes.

5. Serve over hot buttered egg noodles or with creamy mashed potatoes.

Note: If you do not have Vermouth, just use whatever drinking white wine you have. I've used Chardonnay in the sauce and it has been tasty, so don't be afraid to experiment. No wine at all? Just use well seasoned chicken stock and see what happens.