Lake of the Hills Regional Medical Center Another Step Closer

After nearly a year of negotiations Scott & White will soon add 22 acres of land to the 19 acres already donated by developers for construction of the future 40-acre Lake of the Hills Regional Medical Center in Marble Falls. “We’re another step forward,” says Scott & White President and CEO Alfred Knight, M.D. This latest development opens the way for the City of Marble Falls to begin connecting utilities to the site. Here’s what you can expect in the months to come:

• In 6 to 12 months. Utility lines to be completed, ground breaking for a medical office complex offering OB/GYN, orthopedics, pediatrics, geriatrics, neurology, and urology services.

• Nine months later: Construction of the medical office complex complete construction of the 80-120 bed level – two trauma center to begin.

• 18 to 24 months later: Construction complete on comprehensive care center and cardiac care facilities and advanced surgical laboratory, and imaging centers.

• The new medical campus will sit on 75 acres which developers will open for assisted car facilities, private medical practices, and other commercial enterprises.

Cimarron Hills Newsletter

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All time easy and favorite recipe for Blackberry Cobbler

The recipe ingredients consists of 1-1/2 sticks butter or margarine, 2 cups all purpose flour, 2 cups sugar, 4 teaspoons baking powder, 1 teaspoon salt, 2 cups milk, 2 teaspoons vanilla extract and 4- ½ cups frozen blackberries.

Preheat oven to 375 degrees . While the oven is pre-heating add sticks of butter to a 13x9x2 baking pan and place into the oven to allow butter to melt. Remove pan from oven when butter has melted. Sift together flour, sugar, baking powder and salt into a large mixing bowl, add milk and vanilla extract the dry mixture and mix well.

Once butter has melted evenly distribute the blackberries into the bottom of your baking dish. Pour cobbler batter evenly over the blackberries. Place baking dish in oven and bake for 45 minutes to 1 hour until done. When done crust will become golden brown. Serve warm or with a scoop of Vanilla Ice Cream.

Recipe: Blackberry Liqueur Sauce

4 Cups Black Berries 1 tablespoon lemon zest
½ cup Chambord 1 tablespoon lemon juice
¾ cup sugar 1 pouch liquid pectin

Wash blackberries, drain. Combine blackberries, Chambord and sugar in a saucepan; let stand 2 hours, stirring occasionally. Add lemon zest and lemon juice. Bring to a boil. Stir in liquid pectin. Return mixture to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot sauce into hot jars , leaving ¼ inch head space. Adjust two- piece caps. Processing 10 minutes in a boiling water canner.
If you can’t wait to sample, like my husband, great on cheesecake as a topping and also as a sauce for Blue Bell’s Home Made Vanilla Ice Cream. This way you illuminate the need to can or process, just let it sit to absorb all the flavors. And then use as a topping.

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