Recipes
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There's nothing like homemade goodies
More coming soon! Most of the following recipes have been found on the internet and have not been tested by us. Please use them with care......If you have some tested home recipes that you would like to include here, send them to us as an email attachment.
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Pick only ripe blackberries. Blackberries will not ripen after picking and will not get any "sweeter". Ripe blackberries should be slightly soft with a slightly dull black finish. They should have no red drupelets and will release easily from the stems when picked. They are the sweetest and most flavorful at this point. Blackberries are very fragile and should be handled very gently. Do not be surprized to find a few small almost- microscopic bugs on the berries. They are not harmful, occur naturally, and are always found on blackberries. Placing the berries in the "ice box" for a few hours will take care of most of them.
Do not wash blackberries before using or freezing. Just remove any leaves or stems. If you do rinse them (not wash), lay them out on a blotter or paper towl to dry before freezing or returning to the refrigerator. They can be stored in the refrigerator for two days if stored in an open container. To freeze, place in a single layer on a cookie sheet until frozen. Then place in zip lock freezer bags for long term keeping.
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Blackberry / Ice cream Smoothie
1/2 cup blackberries(fresh or frozen)
1/2 cup vanilla ice cream
1/2 banana
1/2 cup milk
Directions:
Blend the milk with the banana and blackberries until slushy . Add vanilla ice cream for extra smoothness and blend till smooth.
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Blackberry / Yogurt Smoothie1/2 cup blackberries (fresh or frozen)
1/2 cup yogurt
1/2 cup ice cubes
1/2 a banana
1 tbsp of sugar
Directions:
Blend the ice, banana, and yogurt until smooth. Add more ice as is needed. Next, add blackberries and blend on low for 30 seconds. Add sugar to sweeten to taste.
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Blackberry-Strawberry Smoothie
6-8 strawberries (fresh or frozen)
6-8 blackberries (fresh or frozen)
8 ice cubes
2 1/2 cups low fat or regular milk
1 scoop vanilla ice cream (optional)
Directions:
Rinse and cut tops of strawberries. Rinse blackberries and combine all ingredients in a blender on low speed. Add ice cream for a richer taste. Blend until smooth.
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Low-fat Blackberry Smoothie
1 cup fat-free milk
1 pint low-fat frozen vanilla yogurt
1 banana, coarsely chopped
1/2 cup fresh blackberries
Place all ingredients in a blender until smooth. Serve immediately while cold.
Makes four servings (serving size: 1 cup)
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Blackberry Cobbler
Ingredients:
1 1/4 cups sugar
2 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
6 cups blackberries, rinsed and drained
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup (1/4 lb.) cold butter, cut in chunks
1 cup whipping cream
Preparation:
1. In a large bowl, combine 1 cup sugar, cornstarch, tapioca, blackberries, lemon peel, and lemon juice. Mix gently to coat. Pour into a shallow 3- to 4-quart baking dish.
2. In another bowl, mix flour, baking powder, salt, and remaining 1/4 cup sugar. With your fingers or a pastry blender, rub or cut butter into flour mixture until coarse crumbs form. Add cream and stir just until mixture forms a soft, crumbly dough.
3. Pat 1/4-cup portions of dough into flat disks 1/2 inch thick and arrange evenly over fruit.
4. Bake in a 350º oven until topping is golden brown and fruit is bubbling, 45 to 55 minutes. Serve warm or at room temperature in a bowl. Option: Add a scoop of vanilla ice cream.
Yield: Makes 6 to 8 servings
Carolyn Weil, San Francisco, California , Sunset, JULY 2002
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Quick Blackberry Cobbler
Ingredients
- 1 cup all-purpose flour
- 1 1/2 cups white sugar, divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold butter
- 1/4 cup boiling water
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1 tablespoon lemon juice
- 4 cups fresh blackberries, rinsed and drained
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
- In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
- In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.
- Bake 25 minutes in the preheated oven, until dough is golden brown.
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Brigid’s Blackberry Pie
Ingredients
- 1 (15 ounce) package pastry for a 9 inch double crust pie
- 4 cups fresh blackberries
- 1 1/2 cups white sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon butter
Directions
- Preheat the oven to 325 degrees F (165 degrees C). Line a 9 inch deep dish pie pan with one of the crusts.
- Place the blackberries in a large bowl. Stir together the sugar, flour, and salt. Sprinkle over the berries, and toss to coat. Pour into the pie crust. Dot with butter. Place the other pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers. Cut a design in the top crust with a sharp knife to vent steam.
- Bake for 1 hour in the preheated oven, or until the top crust is browned. Let cool to almost room temperature before serving to allow the filling to set.
SUBMITTED BY: XSOIDEI @ allrecipes.com