I know this weekend recap is a little late (today is Thursday). But, that’s just the way things are going this week. And I didn’t want you to miss out on the fun we had over Memorial Day.
We premiered swimsuits.
Celebrated college graduations and loved that our Papa was in from Florida!
Ate crab legs (that’s the grad).
Wore red, white, and blue.
Had a meltdown.
Found cool signs.
And ate cobbler.
adapted (just barely) from Canal House Cooking, Volume 4
1/2 cup flour
1/4 tsp baking powder
Pinch of salt
8 TBS butter -1 stick – softened
1 cup sugar
1 egg yolk
1 1/2 tsp vanilla extract
1 TBS cornstarch
2 pints fresh raspberries or combo of favorite fruit – I used blackberries, blueberries, and strawberries!
Mix flour, baking powder, and salt in bowl; set aside. Using wooden spoon (or hands) beat butter and ¼ cup sugar together until well combined. Beat in egg yolk and ¼ tsp vanilla. Add the flour mixture and stir until well combined Refrigerate the dough while preheating oven to 375 degrees.
Combine remaining ½ cup sugar and cornstarch in mixing bow. Add the berries and remaining 1 tsp of vanilla; toss gently to coat.
Put the berries into 8-inch square or 8-cup baking dish. Drop dough by heaping tablespoons over the berries covering fruit evenly. Bake until berries are bubbling and topping is golden brown about 45 minutes. Let cool before serving. And serve with ice cream, unless you are crazy.