*Blackberry Chardonnay Cobbler

• 6 oz fresh blackberries
• ¾ c. sugar
• ¾ c. Yellow Tail Chardonnay

Combine blackberries, sugar and chardonnay.  Let set in the fridge for 4 hours.

• 1 c. self-rising flour
• ½ c. milk (2%)
• 6 Tbsp unsalted butter, melted
• ¾ c. sugar

Combine melted butter and sugar in a bowl with the blackberries and all of the chardonnay juice.  Add the milk and flour.  Stir well.  Pour into a nonstick baking dish and cook for 35-40 minutes at 350° F.

Banana Pudding - Emma Stephenson

1/2 c sugar

2 Tbsp flour 

1/4 tsp salt

1 cup whole milk *

1 cup half and half *

3 eggs, separated 

1 tsp vanilla 

1 med size box vanilla wafers

4-6 bananas   

Combine the sugar flour and salt. Add milk to slightly beaten egg yolks. Combine flour mixture and milk mixture. Cook in the top of a double boiler until the consistency of custard. Add the vanilla. 

Line a baking dish with vanilla wafers. Slice bananas over the wafers. Pour half of the custard mixture over the bananas then repeat with a second layer as before.  

Beat the egg whites with 6 tablespoons of sugar to make a meringue topping. Pour the meringue over the pudding. 

Bake at 425° for five minutes or until delicately brown.  May be served hot or cold. 

Yield 6 to 8 servings.

Recipe courtesy of my Aunt Barbara's mother, Emma Stevenson. 

* Original recipe called for 2 cups whole milk. I modified it to make it slightly richer. 

The milk, half and half, and egg yolks mixture.

The sugar, flour, and salt

Cooking the custard.

The finished product with meringue before cooking. 

After cooking. 

Cream Cheese Pound Cake

3 Cups - Granulated Sugar

2 Sticks - Margarine

1/2 Stick - Unsalted Butter

3 Cups - All-purpose Flour

1 Tablespoon - Vanilla Extract

8 Ounces - Cream Cheese

6 - Large Eggs (beaten)

Pinch of Salt

Directions: Begin with softened cream cheese, margarine, and butter. Cream the cream cheese, margarine, sugar, and butter. Add beaten eggs and flour alternately. Mix very well. Pour into greased and floured tube pan. Bake in cold oven (do not preheat!) at 300° for one hour and 30 minutes or when cake pulls away from sides of pan. Frost when completely cooled or just leave plain. 

*This recipe was given to me by a student in my speech class at UWA my freshman year.  We were presenting demonstration speeches that day.  About half of the class had chosen to demonstrate cooking something for their speech.  Many of us handed out copies of our recipes and the class got to eat the food.  This was the best pound cake I had ever eaten at the time and probably still is.