e served.
Make the blackberry sauce: In a heavy saucepan
Pour 3 oz. blackberry vinaigrette over chicken breast and
BLACKBERRY MUSTARD SAUCE.
Position knife
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
quares, place one on each dessert plate, and serve with ice
Dissolve gelatin in boiling water.
Add 1 cup cold water. Stir in 1 pint vanilla ice cream by spoonfuls until smooth. Chill if necessary until slightly thickened.
Spoon into dessert dishes.
Chill until set, about 2 hours.
Dissolve jello in boiling water.
Add cold water.
Measure 1 cup and pour into 4 dessert glasses or parfait glasses.
Chill until set but not firm.
Chill remaining jello until slightly thickened.
Measure 1/4 cup and blend into 1 cup thawed Cool Whip. Add blackberries to remaining jello.
Spoon creamy mixture into glasses.
Top with fruited jello.
Chill until set.
mall amount of either the Blackberry Mustard or Lemon-Herb Butter
Combine 3/4 cup blackberries and sugar in container of an electric blender; top with cover and process until smooth.
Press puree through a sieve to remove seeds.
Combine yogurt and extract; stir.
Layer blackberry mixture and yogurt mixture evenly in 2 (6 ounce) parfait glasses.
If desired, garnish with blackberries and mint.
Stir together in pan the blackberry jello, hot water and pineapple.
Refrigerate.
Then mix together cream cheese, sour cream, sugar and vanilla.
Put on top of jello.
Refrigerate when done.
ruit for a very boozy dessert; a few berries are great
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.
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