wire rack. Cut into bars. Yields 16 large
x13-inch baking pan. Spread blackberry jam over grated dough, leaving
Cream butter, gradually add sugar, beating well.
Combine flour, soda and salt, add to creamed mixture, mixing well.
Stir in oats.
Press half of mixture into a lightly greased 8-inch square an.
Top mixture with jam, spreading to within a 1/4 inch of edge.
Press remaining crumb mixture on top.
Bake at 400\u00b0 for 30 minutes.
Cool, cut into bars.
his is a basic Coulis recipe that I like to use
hocolate over dough.
Spread blackberry mixture over the chocolate. Cover
ups of blackberries. Pour the blackberry puree over the fresh berries
about 3 minutes. Stir 6 blackberry halves into sauce, reduce heat
In large bowl, combine dry cake mix and oats; stir in melted butter until mixture is crumbly.
Place 1/2 of crumb mixture in pan and spread evenly.
Combine preserves and water.
Spoon over crumbs.
Cover with remaining crumb mixture; pat firmly to make top even.
Bake in preheated 375\u00b0 oven for 18 to 23 minutes; top should be very light brown.
Cool completely, then cut into bars.
Store in airtight container.
Makes about 4 dozen bars.
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 shortening and sugar.
Add eggs and blackberry jam.
Beat thoroughly.
Sift flour; measure and resift with soda, salt and spices.
Add alternately with milk to the first mixture.
Beat well and pour into well-greased tube pan.
Bake at 350\u00b0 for about 55 minutes.
Combine 1 1/4 cups flour with white sugar and butter.
Blend to fine crumbs and press in 8-inch square pan.
Bake at 350\u00b0 for 20 minutes.
Then mix raisins, jam and 1 tablespoon flour and pour over baked crust.
Cream butter and sugar together.
Add beaten egg yolks and water.
Mix well.
Add spices and soda to flour.
Mix jam and flour with other ingredients.
Add egg whites last.
Bake 45 minutes.
No temperature was given in this recipe.
I suggest 350\u00b0.
Make a double crust recipe of pie pastry.
Roll it all out at once to 18-inch width and cut into 6-inch squares.
Toss blackberries in sugar and flour.
Place a mound onto the center of each square.
Place a chunk of butter in the center and fold the corners of the dough to the center, pinching edges of pastry together.
Put the dumplings close together in a greased baking pan.
Fill bottom pie crust with blackberry mixture. Sprinkle crumb topping over
nd drizzle on top of bars.
Let chocolate firm and
nd flour cake pan. Original recipe calls for tube pan, but
ase. Refrigerate.
For the blackberry mixture, heat the jam in
n a serving plate. Combine blackberry jam and liqueur. Spread 1