Blueberry Farm

Carlos had a few days off at the beginning of the month before he started his new job so we took the opportunity to do a bunch of family things that we hadn't done yet.  I have always loved loved blueberries and thought it would be fun to go picking.  So we drove to a bluberry farm in Indiana and braved the 90 plus temperatures with 60% humidity to get as many blueberries as we could.  We only ended up with four pounds...it's alot more work than you think!

Lemon Pudding Cakes

I have to share the best (and easiest) dessert...  I discovered this recipe in one of my monthly Cuisine At Home magazines that I get delievered.  It is amazing!!! Not only is it quick and easy it is delicious.  Carlos even loves this.  Now if you know Carlos you know that is saying alot because he's more of a fried chicken kind of guy rather than a dessert loving man.  I don't have a picture of the finished product but trust me it is worth a try. Oh and I almost forgot to add that they are only 206 calories per cake!!!!!!

2 eggs separated
1-2 tsp. minced lemon zest
3 Tbsp. fresh lemon juice ( i used bottled from time to time)
2 Tbsp. unsalted butter, softened
3/4 cup sugar
5 Tbsp. all-purpose flour
1/4 tsp. table salt
3/4 cup milk
1/4 cup fresh blueberries ( i usually use a little more - enough to cover the bottom of each dish)

Beat together egg yolks, zest, lemon juice, butter and sugar with a hand mixer on medium.  Combine flour and salt in separate bowl.  Add flour mixture alternativley with the milk to yolk mixture, beating well after each addition.  Beat egg whites in a separate bowl until stiff peaks form.  Fold whites into lemon batter until incorporated.  Place four 6-oz ramekins in an 8-inch square baking pan with tall sides.  Drop a few blueberries into each ramekin.  Divide batter among ramekins, pouring batter over blueberries.  Pour boiling water into bakin pan until water reaches halfwy up the sides of ramekins.  Bake for 40 minutes at 350 degrees or until tops of cakes are lightly browned.  Remove from oven and transfer to a cooling rack for 10 minutes.  Enjoy :-)

These are the ramekins I use.  I love dishes and often wish that I had a bunch of houses just so I could have different sets of dishes at each house ( I think I get that from my mom!). I do love the look of a clean white dish but I found some others that would be oh sooo cute to bake these little pieces of heaven in: