l have extra for other recipes!).
Sprinkle top of blueberry
Pour 3 oz. blackberry vinaigrette over chicken breast and
BLACKBERRY MUSTARD SAUCE.
Position knife
mall amount of either the Blackberry Mustard or Lemon-Herb Butter
Cream butter; add brown sugar gradually.
Cream until light and fluffy.
The hand is best for this job.
Beat egg yolks and add to mixture.
Sift together soda, salt, spices and flour. Combine jam and sour milk.
Add sifted dry ingredients and jam mixture alternately to creamed mixture.
Beat egg whites stiff and fold in.
Divide batter between two 8-inch layers.
Bake at 375\u00b0 for about 25 minutes.
Use caramel icing.
njoy.
Iced tea taste best when it is freshly made
Combine blackberries and sugar in a large container, and crush with a wooden spoon; stir in mint and baking soda(if using).
Boill 4 cups of water and pour over tea bags; cover and steep 5 minutes. Discard tea bags.
Pour tea over blackberry mixture; let stand at room temperature 1 hour.
Pour tea through a wire-mesh strainer into a large pitcher, discarding solids. Add 2 1/2 cups cold water, stirring until sugar dissolves. Cover and chill 1 hour.
Garnish, if desired.
Preheat oven to 350\u00b0F
Streusel Topping:
Place all ingredients in the bowl of a food processor, fitted with the metal blade, and pulsate until the butter is thoroughly combined and the mixture is the size of peas. Set aside.
In large bowl, combine all cobbler ingredients. Divide evenly among six 8 oz. ovenproof baking dishes and sprinkle with Streusel Topping.
Bake in oven for 30 minutes or until topping is golden.
Best served warm, topped with your favorite ice cream.
Preheat oven to 400 degrees.
Sift all dry ingredients in a large bowl.
Cut in butter. Before you add the berries - mix in the buttermilk. Add berries.
Knead to form dough. Form dough into 3-4 inch balls.
Place on lightly greased cookie sheet and flatten slightly.
Bake 15 - 20 minutes.
Remove to rakes to cool. Best served warm.
ase. Refrigerate.
For the blackberry mixture, heat the jam in
n a serving plate. Combine blackberry jam and liqueur. Spread 1
ach addition.
Fold in blackberry jam or preserves and nuts
aking sheets.
For the blackberry cream, mix together the mascarpone
Mix all ingredients together.
Place in Pam-sprayed bundt pan.
Bake at 350\u00b0 for 40-45 minutes.
Remove from pan to cake plate.
While cake is still warm, mix glaze ingredients and pour glaze over cake.
*Optional:Before adding glaze you may pour some of the wine over the cake first (slowly).
This allows cake to take on a stronger blackberry flavor.
Then add glaze.
Garnish with fresh or frozen blackberries, if desired.
For added flavor, soak berries in a bit of wine and powdered sugar before garnishing.
ervings.
Farm Journal's Best Ever Recipes.
our in eggs, oil and blackberry wine. Beat on low speed
br>Combine the cake mix, blackberry gelatin, eggs, oil, and 1
Melt butter. Pulvarize graham crackers. Mix graham cracker crumbs, butter, and sugar. Press into bottom of 12\" springform pan. Beat other ingredients, except for jam, in a mixer until well blended. Pour in crust. Heat blackberry jam. Pour into cake and stir into swirls. Bake at 450 degrees for 20 minutes, reduce temperature to 200 and bake 1 hour. Check for doneness by looking for center to be firm.Turn off oven and slow to cool with for ajar for 1 hour. Chill 2 hours before serving.
ground almonds and 1 tbsp blackberry puree. Transfer to a piping
Heat blackberries, port, broth, shallot and honey to boiling in a medium saucepan.
Reduce heat to medium; cook, stirring occasionally, until reduced to about 1 1/2 cups, about 25 minutes.
Remove from heat.
Place mixture into a chinois (or a strainer with fine mesh) fitted over a medium saucepan.
Force mixture through the chinois with wooden spoon, pressing well to remove all blackberry seeds.
Stir butter and salt into sauce.