Blackberry Recipes
(Isn’t this photo cute, sent from a
customer.
It’s
baby mockingbirds)
From Bobby Langlinais:
CREAMY BLACKBERRY PIE
3 c. blackberries 1 unbaked 9" deep dish pastry shell
1 c. sugar 1/3 c. self-rising flour
1/8 tsp. salt 2 eggs, beaten
1/2 c. commercial sour
cream 1/2 c. sugar
1/2 c. all-purpose flour 1/4 c. butter
Place 3 cups blackberries in pastry shell. Combine 1 cup
sugar,
1/3 cup flour and salt.
Add eggs and sour cream, stirring until
blended. Spoon over
berries.
Combine
1/2 cup sugar and 1/2 cup flour; cut in butter with
pastry blender until
mixture resembles coarse meal. Sprinkle evenly
over sour cream mixture.
Bake at 350 degrees for 50-55 minutes
or until lightly brown. If
desired, garnish with blackberries and mint
leaves. Yield One 9 inch
pie.
(My version):
Use 4 cups of blackberries instead of 3.
Skip the crumb topping and create lattice topping from another
unbaked pastry shell.
YUMMMM! and easy to make!
From Naomi Woodman:
PORK MEDALLIONS WITH BLACKBERRY SAUCE
“I know this sounds weird
but taste great and very attractive when
served on individual
plates”.
1 pork tenderloin
garlic to taste
1/2c beef bouillon
1 cup red wine (remember if you can't drink it don't cook with it,
a good cabernet works
great)
1/2 cup blackberry preserves (seedless)
salt and pepper to taste
2 shallots (can use 1/4 c very sweet onion) diced
1 tablespoons butter (not margarine)
1 tablespoon cornstarch mixed with 2 tablespoons cold water.
Preheat oven or grill to
400 degrees. Season pork tenderloin with
garlic, pepper, and salt.
Place in oven safe dish if using oven. do not
cover. Place in oven
or grill for 30 mins. If in grill, turn after 15 mins.
While meat is cooking,
sauté shallots in butter. Add beef bouillon
and wine. Bring to slow
boil. Reduce heat and simmer until reduced
by 1/3. Stir in
blackberry preserves. Just before serving add
cornstarch mixture
stirring constantly until thickened. When pork is
done, cross cut into 1
inch thick medallions and arrange on plate.
Spoon blackberry sauce
over pork, garnish with fresh parsley and
serve. Serve with
steamed veggies.
(Adapted from Southern Living
Cookbook)
Traditional Blackberry Pie
Crust:
1 ¾ c
unbleached flour ¾ tsp. salt
1/3 c
shortening 1/3 c
margarine
Cut the
shortening and margarine into the flour and add salt with
a pastry
blender until you don’t see any more flour.
Lift the mixture
with your
fingers and make sure all flour has been greased.
Sprinkle 3
or 4 Tbsp. Full of cold water over mixture and lift with
your
fingers until it begins to form itself into clumps. When it feels
right, form
it into a ball. Roll out.
Filling:
1 c sugar
1/3 c Flour
3 c blackberries 4-6 Tbsp. Dried
bread-crumbs
Line a 9” pie pan with the bottom crust. Pour blackberries into
shell and sprinkle with bread crumbs. Using a small bowl,
combine sugar and flour and
pour over berries. Shake sugar
mixture around to distribute evenly and cover with top
crust.
Flute edges. Bake
at 375 degrees for 35 to 45 minutes.
Very Berry Salad
1 c blackberries 1
c sliced strawberries
1 c raspberries 1
c plain yogurt
1 tsp. honey 1
tsp. almond extract
Combine berries in a large bowl, set aside. Mix yogurt, honey,
and almond extract together in a small bowl, blending well.
Carefully pour into berries and mix lightly, enough to cover
berries.
Makes 6-8 healthy servings.
No-Bake Blackberry Pie
2 c lemonade 4 c blackberries
1 ½ c sugar 5
Tbsp. (heaping) cornstarch
1/8 tsp. salt (optional). 1
9” pre-baked pie shell
1 c (or more) whipped topping
Mix the first four ingredients together in a medium
saucepan. Heat
to a boil or until thick.
Add blackberries, pour mixture into cool
pie shell; chill 3-4 hours.
Top with whipped topping.
Blackberry Peach Cobbler
1 ½ c flour 2 tsp. oil
½ c sugar 1 egg
2 tsp. baking powder ½ c milk
4 c blackberries ½ tsp salt
3 med peaches, sliced thin
whipped or other cold topping
Sift together dry ingredients.
Beat together liquids. In a
medium
bowl, add dry ingredients, pour into liquid mixture; stir until moist.
Pour blackberries and peaches into greased 11”x13” pan. Top
with spoonfuls of batter.
Topping will expand and spread while
baking.
Bake at 375 degrees for 20 to 25 minutes. Serve warm.
Top with favorite cold topping if desired.
Blackberry Cream Pie
Have ready 2 9” pie shells.
Combine 3 cups blackberries,
¾ cup sugar mixed with ¼ cup flour, and 1 Tbsp. Lemon
juice.
Cook over low heat just long enough to thicken. Blackberries
should be nearly whole.
Let cool.
1/3 oz. pkg cream cheese ½
c whipped cream
½ tsp. vanilla ½
c powdered sugar
Cream the sugar, cheese and vanilla. Whip the cream stiff and fold
into cheese mix. Spread
evenly into two pie shells, topped with the
cooled blackberry mix. Chill
in the refrigerator for an hour or so.
Blackberry Coffee Cake
2 c flour 1
c milk
1 c sugar 1
tsp. vanilla
2 tsp. baking powder 1/3
c brown sugar
1 tsp. salt 3
½ c blackberries
½ tsp. cinnamon ¼
c flour
½ c margarine 2
Tbsp. Butter
2 eggs ½
cup chopped nuts
Sift together first five ingredients and put in a large
bowl. Cut in
margarine until mixture looks like crumbs. In another bowl, mix
together eggs, milk, and vanilla. Pour over flour mixture and stir
until just moistened.
Spread in a greased 8”x12” pan.
Distribute
berries on top. In a
small bowl, combine brown sugar, flour
and butter. Mix with a
fork until crumbly. Add nuts and
sprinkle
over top of cake. Bake
at 350 degrees for 45 minutes.
Makes 6-8 servings.
Blackberry Almond Muffins
3 c flour ¼-1/2
c sugar
1 tsp. baking powder ½
tsp salt (optional)
1 large egg ¾
c milk
½ c butter, melted 1
tsp. almond extract
1/3 c poppy seeds 1/3
c blackberry jam
¼ c blackberry jam, melted
Preheat oven to 400 degrees.
Mix together in a large bowl the
first four ingredients, set aside. Mix together in a medium bowl
the next five ingredients, mix well. Combine into flour mixture,
stir together. Add the
1/3 c blackberry jam; stir lightly. Set
aside
melted jam. Divide
batter into 12 greased muffin cups.
Bake
20 minutes or until lightly brown. Remove from oven.
Brush with melted blackberry jam.
Serve warm. Makes 1 dozen
muffins.
Blackberry Puffies
2 dozen or so blackberries 5
strips of bacon
1 pkg oven-ready biscuits ½
c cheddar cheese, grated
Set blackberries aside.
Fry the bacon until crisp. Drain
on paper
towel and crumble.
Flatten biscuits into 3” rounds, cut each biscuit
in half, lengthwise or crosswise. Toss each blackberry into bacon
or press one side of dough into bacon and place blackberry into
center of dough. Fold
over and seal. Press each top into
grated
cheese. Arrange on a
greased cookie sheet or shallow pan.
Bake at 425 degrees for 8-10 minutes. Serve hot.
Makes 20-24 individual pieces.
Blackberry
Cobbler Delight
½ c butter or margarine 2
tsp. baking powder
¾ c sugar (or less) 1
c flour
¾ c milk 4
c blackberries with juice
Preheat oven to 350 degrees.
Melt butter in a 9”x13” cake pan.
Mix next 4 ingredients into a smooth batter. Pour melted butter into
flour mixture without scraping pan. Stir until blended. Pour
blackberries with juice over batter. Bake 1 hour. Serve hot,
warm or cold. Makes 8-10
servings.
Easy Blackberry Tarts
1 sm pkg vanilla instant pudding 4-5
tart shells, baked
½ c blackberries, crushed whipped
topping
slivered almonds
Prepare vanilla pudding as label directs. Fold in blackberries.
Refrigerate. To serve,
spoon pudding into baked tart shells and
top with whipped topping.
Sprinkle a few slivered almonds
on each. Serve. Makes 4-5 individual tarts.
Cream
Brule with Blackberries
1 c milk 1
dash salt
1 c light cream 1
tsp. vanilla
2 eggs, slightly beaten ¾
c brown sugar
¼ c sugar
½ c blackberries- fresh, small and chilled
Heat milk and cream in top of double boiler to scalding. Do not boil.
Combine egg, sugar and salt.
Gradually stir in hot mixture. Cook
in
double boiler until mixture coats spoon, stirring
constantly. Add
vanilla. Cool. Pour into a shallow baking dish or soufflé
dish.
Chill until custard is thick and set. Sift brown sugar over top or
just around the edges, if preferred. Broil 3 to 4 minutes until the
sugar is bubbly and melted.
Top should be shiny. Keep cool
until
serving time. Using a
spoon, tap the top to break the crust.
Divide into 6 dishes over blackberries. Makes 6 servings.
Frozen
Blackberry, Cream Cheese and Yogurt Pie
2 c crunchy granola ½ c whole wheat flour
1 ½ Tbsp. Milk powder ¼ c melted butter/margarine
1 c softened cream cheese 2/3 c blackberry yogurt
1 c blackberries ½ c honey
1/3 c milk powder or ¼ c liquid milk ½ tsp almond extract
blackberries for garnish
Preheat oven to 375 degrees.
For pie crust, stir flour and instant
milk into granola using small bowl. Pour melted butter into granola
mixture and mix well.
Press crust into a 9” pie plate.
Bake about
15 minutes or until deeper brown and dryer looking. Cool.
Meanwhile, beat the next three ingredients until smooth. Add milk
powder, 2 Tbsp. at a time, until blended; slowly add the honey
until blended. Add
vanilla or almond extract. Pour mixture
into a
cooled pie shell; smooth out.
Freeze. To serve, allow to thaw
slightly; top with blackberries.