Paula Deen’s
Blueberry Cobbler
1/2 butter, melted
2 cups all-purpose Hudson Cream flour
1 1/2 cups sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground cardamon
1 1/3 cups milk
6 cups blueberries or blackberries
2 Tbsp. orange zest
Preheat oven to 350º.
Pour melted butter into a 13 x 9 inch pan.
Whisk together flour, sugar, baking powder, salt and cardamon.
Add milk, and mix well.
Pour batter on top of the melted butter, and top with berries.
Sprinkle with orange zest.
Bake 45 to 50 minutes.
Chilled Apple
and Cheese Salad
3 oz. pkg. lemon Jello
1 cup boiling water
3/4 cup cold water
2/3 cup red apple, cored and finely chopped
1/3 cup shredded cheese
1/4 cup celery, chopped
In a bowl, dissolve Jello in boiling water.
Stir in cold water.
Chill until partially set.
Fold in remaining ingredients.
Pour into a 3 cup mold.
Cover and chill for 3 hours until firm.
Turn out onto a serving platter.
Yields six servings.
Lemony Sage Mayonnaise
2 cups mayonnaise
1/2 cup fresh sage, chopped, or 3 Tbsp. dried sage
2 Tbsp. lemon juice
1 Tbsp. plus 1 tsp. lemon juice
1 Tbsp. garlic, minced
1 tsp. pepper
Combine all ingredients and whisk together.
Cover and store in the refrigerator for up to 1 week.
Makes 2 cups.