In large pot, mix blackberries in their own juice, water and sugar together.
Cook for 30 minutes.
Cover pot.
Cut biscuits into 4 parts.
Add to blackberry mixture.
Stir occasionally. Cook for 12 minutes or until it is tender.
Serve hot or cold.
Sift flour, salt and baking powder into mixing bowl.
Add egg and mix well.
Add enough milk to make a stiff batter.
Place blackberries, water and sugar on stove; bring to a boil.
Drop the dumpling batter by a spoonful at a time into boiling mixture. Cover and cook for about 15 to 20 minutes.
Can be served with ice cream or whipped cream.
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
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.
EMAINING INGREDIENTS.
Mix all dumpling ingredients in a bowl.
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.
Combine 2 c water and sugar in a saucepan; bring to a boil.
Stirring occasionally, boil for 2 minutes.
Remove from heat; add in the lemon juice, lemon peel and remaining 2 c water.
Cool slightly.
Combine 1 c of the lemon mixture, and the blackberries in a blender.
Blend well; strain the mixture and discard the seeds.
Pour the blackberry and remaining lemon mixture in a pitcher.
Stir well and add food coloring if desired.
Chill and serve over ice.
he flat bottom sides)with blackberry jam while cake is still
inutes.
Meanwhile, whisk together blackberry preserves and next 4 ingredients
Sift all dry ingredients together.
Cream shortening and sugar.
Add egg yolks to shortening mixture and beat well.
Add flour mixture alternately with sour milk.
Add vanilla and blackberry jam.
Fold in stiffly beaten egg whites.
Bake in greased tube pan at 350 degrees for 1 hour and 45 minutes.