FOR THE BATTER:
1 1/2 c. all-purpose flour, sifted
Pinch of salt
1/4 c. (1/2 stick) unsalted butter, which has been frozen
5 tbsp. Crisco shortening, which has been frozen
4-5 tbsp. ice cold water
Place the flour, salt, frozen butter and shortening in the bowl of the food processor (fitted with the steel blade). Process until the mixture resembles coarsely ground meal. Add the ice water through the feed tube and continue processing until the dough forms a single ball and has a shiny, elastic appearance. Remove to a floured surface. Shape the dough into a flat ball and wrap in wax paper. Refrigerate for 30 minutes.
FOR THE PIE:
6 c. fresh blackberries
3/4 c. sugar
1/4 c. (1/2 stick) butter, chopped into bits
Crushed sugar cubes for topping
Preheat the oven to 425 degrees. Remove the cobbler dough from the refrigerator and roll out into a round shape. Slightly uneven edges are all right. Place the dough into a deep pie plate and mound the blackberries inside. Pour the sugar onto the middle of the mound of berries and dot the top of the berries with the butter bits. Bring the edges of the cobbler dough up as if to ';bag'; the berries. It won't completely cover the berries. Sprinkle the top of the cobbler with crushed sugar cubes. Bake the cobbler for 45 minutes in a 425 degree oven. Serve in deep dessert dishes with scoops of vanilla ice cream.
Serves 8.
BLACKBERRY BARS
1 c. all purpose flour
3/4 c. brown sugar, firmly packed
1/4 c. butter
1/2 c. sour cream
1 egg, beaten
3/4 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. vanilla
1 c. fresh blackberries
Sifted powdered sugar
Combine flour and brown sugar. Cut butter in with pastry cutter until mixture resembles coarse meal. Press 1 1/3 cup of mixture in an 8 inch square pan. Combine soda, sour cream, eggs, salt, vanilla, and cinnamon. Blend well. Spoon in blackberries and stir gently. Spoon over crust. Bake at 350 degrees for 35 minutes. Sprinkle with powdered sugar. Cut into bars.Does anyone have any delicious recipes using blackberries?
Make blueberry shortcake..its so GOOD!Does anyone have any delicious recipes using blackberries?
I have 27 of them, all delicious
A blackberry crumble dessert recipe with blackberries and sugar and butter.
INGREDIENTS:
2 cups washed blackberries
2/3 cup sugar
2 tablespoons lemon juice, or juice of 1 lemon
3 tablespoons butter
2/3 cup all-purpose flour
1/8 teaspoon salt
PREPARATION:
Put blackberries in a 1-quart baking dish with half of the sugar. Sprinkle with lemon juice. Cream butter, remaining sugar, flour, and salt together; sprinkle over berries. Bake blackberry crumble at 350掳 for 40 minutes.
Serve warm or cold with cream, ice cream, or dessert
I like blackberry pie or blackberry cobbler.
(L)
Blackberry Cake
1 teaspoon baking soda
1 cup buttermilk
1 cup shortening or butter
5 eggs, beaten until smooth
2 cups granulated sugar
3 cups flour
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons ground allspice
2 teaspoons ground cloves
1 teaspoon salt
2 cups blackberries
Add baking soda to buttermilk. Mix flour, spices and salt together. Add all remaining ingredients except blackberries to the buttermilk-soda mixture; mix well. Add the blackberries (drain all juice, if frozen or canned), and beat until well mixed. Batter will be thick. Grease and flour a tube cake pan. Bake at 350 degrees F for 1 hour.
May be served plain or with whipped cream.
for more details:
try them sunday morning in some pancakes, and zest a little lemon peel into some butter to spread on top. A sprinkle of powdered sugar, and voila! delicious breakfast!
Blackberry cobbler is amazing. There are alot of good recipes out there online. Try foodnetwork.com
yes. blackberry stew...my favorite. boil blackberries with some sugar leave to cool slightly and serve with some warm custard(that is if ur not a vegan like me.
ALSO
Blackberry and White Chocolate Two-Layer Cheesecake with Hazelnut Crust
Crust:
2 1/2 C. roasted hazelnuts
1/2 C. unsalted butter
2 T. sugar
2 T. all purpose flour
4 large eggs
2 T. whipping cream
2 1/2 t. Frangelico (or vanilla extract)
Filling:
about 1 1/2 C. blackberries
6 oz. white chocolate, chopped
4 8-oz. packages cream cheese at room temperature
1 1/2 C. sugar
Garnish:
3 oz. White Chocolate, chopped
1/2 C. blackberries
Crust: Preheat oven to 325掳F. Butter 9'; springform pan with 2 1/4'; sides. Double wrap outside of pan with heavy duty aluminum foil. Place hazelnuts in blender or food processor, and chop until coarse crumbs. Melt butter and add to nuts; add sugar and mix well until evenly moistened. Press crumb mixture firmly onto bottom and halfway up sides of prepared pan. Bake 8 minutes; cool on rack.
Filling: Press blackberries and juices through fine strainer into small bowl (this works best if berries have been frozen and thawed). Let sit while you prepare rest of filling. Stir white chocolate in small metal bowl set in double boiler over barely simmering water until just melted and smooth; set aside.
Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in flour, then eggs, 1 at a time. Beat in whipping cream and 2 teaspoons Frangelico. Transfer 2 1/4 cups batter to medium bowl; stir in melted white chocolate. Stir 1/2 cup blackberry juice, plus 2 tablespoon berries and 1/2 teaspoon Frangelico, into remaining batter in large bowl.
Pour blackberry batter into prepared crust; place springform pan in large roasting pan and pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake until blackberry filling is softly set in center and beginning to puff at edges, about 50 minutes. Remove roasting pan from oven; let blackberry layer cool 5 minutes to firm slightly.
Starting at edge of pan, spoon white chocolate batter in concentric circles onto blackberry layer. Smooth top. Bake until white chocolate filling is set in center, about 30 minutes. Refrigerate cake uncovered until cold, at least 4 hours. Cut around pan sides with small knife to loosen cheesecake; release sides. (Can be prepared 2 days ahead; cover and refrigerate.)
Garnish: Melt 3 ounces white chocolate and mix with 3 to 4 ripe blackberries. Press mixture between wax paper and freeze; break into chunks and sprinkle over top of cooled cheesecake. Take 12-16 ripe blackberries and put in a small bowl; sprinkle with sugar and swirl to cover berries with sugar. Freeze until ready to use on cake.
put some assorted berries (preferably raspberries, blackberries, blueberries and sliced strawberries) into the bottom of a wine glass, put some lemon pudding on top, but leave about an inch if free space at the top of the glass. then, garnish with a slice of strawberry and a blackberry. it's really good!
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