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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Lemon-Berry Pudding Cobbler

This is one of those recipes that simply beckons the ****out of you because you can keep eating and eating and not stop. Not only because it is so outrageously good, but it seems never to fill you up. I hesitated on using the name cobbler because, being a purist of sorts,(some may even say stubborn Yankee)a cobbler should resemble a cobblestone street on top. This doesn't but one bite, and I really don't think you will care one bit.


For 4 people


  • Nonstick cooking spray
  • 1/4 cup flour
  • 3/4 cup sugar
  • 1/4 teaspoon nutmeg
  • 1 cup sour cream or plain yogurt
  • 1 teaspoon grated lemon zest
  • 1/4 cup lemon juice
  • 2 eggs, separated
  • 2 tablespons butter or margarine, melted
  • 3/4 cup chopped, fresh strawberries
  • 3/4 cup fresh or frozen blueberries

Lemon-Berry Pudding Cobbler Directions

  1. Grease an 8-inch square pan with nonstick cooking spray; set aside. Preheat oven to 350-degrees F.
  2. In a large bowl, blend flour, sugar and nutmeg well. Add sour cream, lemon zest, lemon juice, egg yolks and butter, stirring until smooth.
  3. In a clean, dry bowl, beat egg whites until stiff peaks form, using an electric mixer on high. Fold in half the meringue until completely blended. It may take a minute because of the thinness of the batter. Fold in the remaining meringue until completely incorporated. Fold in all berries and pour into prepared pan.
  4. Sprinkle additional sugar on top if desired for an extra crispy crust and bake 35 minutes, or until the top has turned a tan color and is cracking. You cannot use the toothpick or fingertip test here because the cake will not feel done.
  5. Remove from oven to cool slightly before serving hot or cover and refrigerate until completely chilled before serving.
  6. Enough for 4-6 servings.