yeah a nice dessert , i would eat every day its :

Grandma's blackberry cobbler

Ingredients:

8 c blackberries, fresh or frozen
1-1/2 c sugar
6 T flour
2/3 c water (if fresh)
1-double-shortening crust

Preparation:

Preheat oven to 375F. In a large bowl combine the blackberries, sugar and flour. Add the water if the blackberries are fresh. Omit the water if the blackberries are frozen. In a greased 9”x13” pan place the larger of the prepared crusts. Next add the blackberries. Cover with the remaining crust.

Pinch the two crusts together to seal and cut excess dough from the edges. Use a fork to poke a few holes in the crust and sprinkle with a little bit of milk . Bake at 375F for 45-55 minutes. Blackberries will be boiling and the crust will be a golden brown when complete. Let the cobbler cool for about an hour before serving. Serve on its own, with milk poured over the top, or a la mode.

In a simple word describe this nice recipe is a Simple Recipe. which you can make it in Just 10 Minutes. its :

Mushroom ragout

Ingredients:

1 lb of mushrooms, sliced thick

1 red bell pepper, diced

3 shallots, sliced thin, vertically

3 large cloves, slice thin, vertically

3 tbsp butter

1/2 cup white wine

Salt and pepper

Preparation:

Saute the shallots, garlic and bell pepper in the butter until the shallots have wilted. Add the mushrooms and cook, stirring, for about 3 minutes. Season with salt and pepper. Add the white wine, turn up the flame and boil for about 3-5 minutes.

Today we Have an easy recipe which any one can make it. its a

Champagne risotto with truffle oil

Ingredients:

3 c chicken stock
2 T vegetable oil
1/4 c butter
2 shallots, diced
1 leek, diced
1-1/2 c Arborio rice
2-1/2 c Champagne, or dry sparkling white wine
1/2 c SarVecchio
12 large cooked shrimp
1 T truffle oil
Salt and pepper to taste

Preparation:

Add the chicken stock to a sauce pan and bring to a boil. Reduce the heat and maintain a simmer over low heat while using the stock for the risotto. Add the shrimp to the stock to heat while working on the risotto.

In a larger sauce pan heat the oil and the butter over medium heat. Add the shallots and leeks and cook, stirring constantly for 2 minutes. Reduce the heat and the Arborio and mix to coat. Cook for about 2-3 minutes or until the grains are translucent. Next pour in half of the Champagne and cook, stirring constantly, until reduced?about 1-2 minutes.

Gradually add the hot chicken stock, one scoop at a time and stir constantly until it is absorbed. Continue adding stock and stirring until absorbed. Increase the heat to medium again so that the liquid bubbles. Repeat for 20 minutes or until all of the liquid is absorbed.

Once the chicken stock has been absorbed, stir in the remaining Champagne and cook for another 2-3 minutes, or until the liquid is absorbed and the rice is creamy. Remove the risotto from the heat and stir in the SarVecchio until melted. Season with salt and pepper.

To serve, spoon desired amount into bowls and garnish with shrimp and truffle oil. Makes 2-4 servings.