1. French toast – David’s challah French toast is hands down my fave, however Corner Bakery is good too.
2. Cheesecake – white chocolate if making at home or key lime from Cheesecake Factory
3. Bread pudding – I dream about the chocolate bread pudding from the Joy of Cooking cookbook
4. Fried shrimp – my family is from Corpus Christi – you can’t get much fresher than that although S&D Oyster Company in Dallas is awfully yum (runner up: Cheddar’s, no kidding).
5. Cobbler – Salt Lick BBQ in Austin makes a great cobbler but this recipe is a fierce competitor.
Do you have others to add? Email me your favorites and I will add them to the list!
Linda served this cobbler at a dinner party a few years ago and I have been harassing the poor woman for this recipe for almost that long. This dish really highlights the fruit and the crust is merely an accompaniment. Other recipes tend to be real crusty with a hint of fruit. As blackberries make their way into season, swap out fresh for frozen and top it with your favorite vanilla ice cream. Hello summer!
1. 4 cups of frozen or fresh blackberries (or mixed berries)
2. 1 T lemon juice
3. 1 large egg
4. 1 cup flour
5. 1 cup sugar
6. 6 T butter, melted
7. Ice cream or whipped cream, optional
Preheat oven to 375F.
In an 8x8 pan, pour in the blackberries and sprinkle the lemon juice on top. In a separate bowl, combine the egg, flour and sugar until it resembles a course meal. Sprinkle the flour mixture on top. Pour the melted butter on top.
Bake for 40 minutes or until golden brown on top. Let sit for 10 minutes.
Scoop it out and serve in individual ramekins (apparently you could bake in the ramekins as well). Top with ice cream or whipped cream, if you like.