Sandhills' Farmhouse Table

Cobbler This cobbler recipe has a very basic base, yet it can be bent however you wish. I love using fresh blueberries; however, I've used every fruit I can find. Blueberry remains my favorite.  Ingredients 1/2 stick (4 tbsp) butter, melted 1 1/4 cups sugar (1/4 cup divided) 1 cup self-rising flour 1 cup milk 2 cups fresh or frozen blackberries, blueberries, strawberries, berry pie fillings, or whatever fruit you wish.   1 tablespoon vanilla extract Optional: cheesecake filling, made from scratch or store-bought Optional: whipped cream or vanilla ice cream Instructions Preheat oven to 350°F Coat the pie dish in butter, NOT oil or flour. In a bowl, mix 1 cup sugar + flour + milk + vanilla  until combined. Stir in the melted butter . Pour the batter into the baking dish. If you choose to add cheese cake filling, dollop softened filling onto the batter and swirl with a butter knife. Sprinkle the fruit evenly on top (don’t stir the fruit in)....

 Black & Blue Cheesecake ~This post contains affiliate links~ Black and Blue cheesecake has an incredible flavor that will not only surprise you but will make you come back for seconds and thirds. Blueberries and blackberries. If you don’t believe me, try it for yourself! INGREDIENTS:  CRUST: 1 ½ C graham cracker crumbs 1 ¼ C confectioners’ sugar 5 Tbsp. melted butter ⅛ teaspoon salt OR you can buy ready-to-use cheesecake crusts in the cake aisle at any grocery store. FILLING:  Blueberry PRESERVE (not jam, not jelly, preserve) Blackberries - fresh or frozen. 2 8oz. Packages of room temperature cream cheese ⅔ C sugar 2 large room temperature eggs 1 tsp pure vanilla extract I prefer no crust and to bake my cheesecake filling in glass custard cups on a cookie sheet. You can eat the cheesecake with a spoon and you can add whatever toppings you’d like with the extra room in the custard cups. **Preheat oven to 350 MAKE IT: Prepare your crust or lightly grease your cus...