hem out as necessary. Return tarts to oven and bake for
Combine sugar, cornstarch and water in a heavy saucepan; cook over medium heat, stirring constantly, until thickened.
Remove from heat; add gelatin, stirring until dissolved.
Gently stir in blackberries.
Pour into pastry shell.
Chill until firm.
Serve with Cool Whip or ice cream.
Easy and so tasty.
Cream shortening and sugar together.
Add egg and mix well. Sift flour and baking powder together; add to batter, alternating with milk and vanilla.
Roll out on floured board to 1/8-inch thickness.
Cut into 5-inch circles.
Put a spoon of preserves on 1/2 of the circle.
Fold pastry in half and seal with a fork. Place pastry on a cookie sheet and bake at 350\u00b0 for 15 to 20 minutes.
Yield:
8
to 10 tarts.
ith confectioners sugar.
Arrange tarts on a serving platter. Serve
Mix sugar, flour and milk together.
Grease rectangular pan with stick of butter.
Pour in sugar, flour and milk mixture.
Add blackberry pie filling.
Cook at 325\u00b0 for 30 minutes.
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
Combine sugar, cornstarch and water in a heavy saucepan; cook over medium heat, stirring constantly, until thickened.
Remove from heat; add gelatin, stirring until dissolved.
Gently stir in blackberries.
Pour into pastry shell.
Chill until firm.
Serve with Cool Whip or ice cream.
Easy and so tasty.
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.
This is super easy,.
add all ingredients to
overed.
Add one blueberry, blackberry, and raspberry to each bowl
pprox.15-20 minutes.
Tarts will still be bubbling but
our in eggs, oil and blackberry wine. Beat on low speed
Tarts:
Lightly spray 30 mini
Cream butter and sugar.
Add jam and cranberries.
Add rest of ingredients as desired.
Bake at 350\u00b0 approximately 1 hour.
Ice cake with Easy Penuche Icing.