Sure, Keziah!
Blackberry Sour-Cream Coffee Cake
1 stick butter, softened
1 cup sugar
2 eggs
1 cup sour cream
2 cups sifted unbleached all-purpose flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
1 cup blackberries or huckleberries
Topping:
1/4 cup unsalted butter, softened
1/2 cup firmly packaged light brown sugar
1/2 tsp. cinnamon
Cooking Instructions:
Preheat oven to 350 degrees. Grease an 8-inch square baking pan.
In a mixing bowl, cream the butter and sugar at high speed until pale and fluffy. Add the eggs one at a time, beating thoroughly after each addition. Add the sour cream, beating until smooth. Sift together the flour, salt, baking powder, and baking soda and add to the egg mixture. Add the vanilla and blend thoroughly. Fold in the blackberries.
In a small bowl, combine the ingredients for the topping. Pour half of the batter into the prepared pan and sprinkle with half of the topping mixture. Add the remaining batter and sprinkle with the reaminder to the topping mixture. Bake approximately 35 minutes, or until a toothpick inserted in the center comes out clean.
Fried Green Tomatoes
4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying
Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.