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Nod to the Blackberry

Last post 05-10-2008 5:33 AM by starshineeliz_. 55 replies.
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  • 05-09-2008 8:11 AM

    Nod to the Blackberry

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    I love blackberries! Next to the strawberry, it's my favorite berry. But it hardly gets the attention it deserves (IMHO). So I did some searching and found a few recipes that I thought were interesting and appealing. I hope you enjoy them.

     

     

    I reduced the amount of heat in this recipe, it originally called for 1 TBSP of Cayenne and 3 TBSP of Habenero Sauce...too much heat would kill the fruit flavor, I think.  

    Spicy Fruit Salsa

    INGREDIENTS

    • 5 kiwis, peeled and diced
    • 1 quart strawberries, finely chopped
    • 1 pint fresh blackberries, chopped
    • 4 Granny Smith apples - peeled, cored and coarsely shredded
    • 2 tablespoons any flavor fruit jelly
    • 3/4 cup brown sugar
    • 1 tsp cayenne pepper
    • 1 tablespoons habanero hot sauce
    • 1 (7 ounce) can green salsa
    • 1/3 cup lime juice
     

    DIRECTIONS

    1. Place kiwis, strawberries, blackberries, and apples in a bowl. Stir in jelly, brown sugar, cayenne pepper, hot sauce, green salsa, and lime juice. Stir together.
    People don't care how much you know until they know how much you care!

  • 05-09-2008 8:12 AM In reply to

    Re: Nod to the Blackberry

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    Blackberry-Chocolate Chip Pie


     

     

    INGREDIENTS

    • 1 (15 ounce) package pastry for a 9 inch double crust pie
    • 3/4 cup white sugar
    • 1/3 cup all-purpose flour
    • 3/4 teaspoon ground cinnamon
    • 4 cups blackberries
    • 3/4 cup semisweet chocolate chips
    • 1/2 tablespoon lemon juice
     

    DIRECTIONS

    1. Preheat oven to 425 degrees F (220 degrees C). Place one of the pie crusts into the bottom of a 9 inch pie plate.
    2. In a bowl, mix the sugar, flour, and cinnamon. Gently stir in the blackberries and chocolate chips. Sprinkle with lemon juice. Transfer to the pie crust in the pie plate. Place remaining pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers.
    3. Bake 35 minutes in the preheated oven, until top is golden brown. Cool slightly before slicing.
    People don't care how much you know until they know how much you care!

  • 05-09-2008 8:13 AM In reply to

    Re: Nod to the Blackberry

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    Blackberry Jam Cake  

    "Blackberry jam is folded into the batter of this bundt cake. After baking the cake is given a confectioners' sugar glaze."

    INGREDIENTS

    • 1/4 cup butter
    • 1 cup white sugar
    • 2 egg yolks
    • 1 teaspoon baking soda
    • 1 cup buttermilk
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 teaspoon unsweetened cocoa powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground allspice
    • 1 cup blackberry preserves
    • 1 cup sifted confectioners' sugar
    • 2 tablespoons milk
    • 1 tablespoon butter, softened
    • 1/2 teaspoon vanilla extract

    DIRECTIONS

    1. Combine flour, baking powder, salt, cocoa, cinnamon, and allspice.
    2. Dissolve soda in buttermilk, stirring well.
    3. Cream butter or margarine and sugar, beating well. Add egg yolks, beating mixture well. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in blackberry jam. Pour batter into a greased and floured 10 inch bundt pan.
    4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes. Remove from pan, and cool complete.
    5. Combine confectioners' sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake
    People don't care how much you know until they know how much you care!

  • 05-09-2008 8:14 AM In reply to

    Re: Nod to the Blackberry

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    Very Berry Cheesecake


     

     

    INGREDIENTS

    • 40 vanilla wafers, crushed
    • 6 tablespoons butter, melted
    • 2 (8 ounce) packages cream cheese, softened
    • 3/4 cup white sugar
    • 2 tablespoons all-purpose flour
    • 2 teaspoons vanilla extract
    • 1 cup cottage cheese, creamed
    • 1/4 cup cherry brandy
    • 3 eggs
    • 3 1/2 cups fresh blackberries
    • 1 tablespoon cherry brandy
    • 1 tablespoon white sugar
     

    DIRECTIONS

    1. In a medium bowl, stir together vanilla wafer crumbs and butter. Press the mixture into the bottom and 1 3/4 inch up the sides of an 8 inch springform pan. Set aside.
    2. In a large bowl, stir together cream cheese, 3/4 cup sugar, flour, and vanilla. Beat with an electric mixer on low speed until smooth. Set aside. Place cottage cheese in a blender or food processor. Blend until smooth. Stir into cream cheese mixture. Stir in the 1/4 cup cherry brandy. Beat in eggs on low speed just till combined. You do not want do incorporate too much air into the batter.
    3. Preheat the oven to 375 degrees F (190 degrees C). Pour half of the cheese mixture into the crust-lined pan. Spread 1 cup of the fruit on top. Top with remaining cheese mixture and 1/2 cup of the fruit. Place in a shallow baking pan in the preheated oven.
    4. Bake for 40 to 45 minutes or till center appears nearly set when shaken. Cool on a wire rack for 15 minutes. Loosen sides. Cool completely on wire rack. Cover and chill for at least 4 hours, or until ready to serve.
    5. For topping, in a medium bowl combine remaining 2 cups fruit, 1 tablespoon cherry brandy, and 1 tablespoon sugar. Cover and chill for up to 2 hours. To serve, cut cheesecake into wedges. Top each serving with fruit topping.
    People don't care how much you know until they know how much you care!

  • 05-09-2008 8:16 AM In reply to

    Re: Nod to the Blackberry

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    Blackberry Cobbler


     

     

    INGREDIENTS

    • 1 cup all-purpose flour
    • 1 1/2 cups white sugar, divided
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 6 tablespoons cold butter
    • 1/4 cup boiling water
    • 2 tablespoons cornstarch
    • 1/4 cup cold water
    • 1 tablespoon lemon juice
    • 4 cups fresh blackberries, rinsed and drained
     

    DIRECTIONS

    1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
    2. In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
    3. In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.
    4. Bake 25 minutes in the preheated oven, until dough is golden brown.
    People don't care how much you know until they know how much you care!

  • 05-09-2008 8:19 AM In reply to

    Re: Nod to the Blackberry

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    Blackberry Spinach Salad

    "This is an excellent brunch salad that's very easy to throw together. This tastes great without a dressing, but some people like a bacon dressing or a nice balsamic vinegar."

     

    INGREDIENTS

    • 3 cups baby spinach, rinsed and dried
    • 1 pint fresh blackberries
    • 6 ounces crumbled feta cheese
    • 1 pint cherry tomatoes, halved
    • 1 green onion, sliced
    • 1/4 cup finely chopped walnuts (optional)
    • 1/2 cup edible flowers (optional)
     

    DIRECTIONS

    1. In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. Garnish with edible flowers.
    People don't care how much you know until they know how much you care!

  • 05-09-2008 8:21 AM In reply to

    Re: Nod to the Blackberry

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    Triple Berry Crisp

     

     

    INGREDIENTS

    • 1 1/2 cups fresh blackberries
    • 1 1/2 cups fresh raspberries
    • 1 1/2 cups fresh blueberries
    • 4 tablespoons white sugar
    • 2 cups all-purpose flour
    • 2 cups rolled oats
    • 1 1/2 cups packed brown sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1 1/2 cups butter
     

    DIRECTIONS

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
    3. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
    4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
    People don't care how much you know until they know how much you care!

  • 05-09-2008 8:24 AM In reply to

    Re: Nod to the Blackberry

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    Blackberry Wine Cake 

    INGREDIENTS

    • 1 (18.25 ounce) package white cake mix
    • 1 (3 ounce) package blackberry flavored gelatin
    • 4 eggs
    • 1/2 cup vegetable oil
    • 1 cup blackberry wine
    • 1 1/2 cups confectioners' sugar
    • 1/2 cup blackberry wine
     

    DIRECTIONS

    1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
    2. In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in eggs, oil and blackberry wine. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
    3. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top.
    4. To make the Glaze: In a small bowl, stir together the confectioners' sugar and 1/2 cup blackberry wine.
    People don't care how much you know until they know how much you care!

  • 05-09-2008 8:25 AM In reply to

    Re: Nod to the Blackberry

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    Easy Platz (Coffee Cake)

     

     

    INGREDIENTS

    • 2 cups all-purpose flour
    • 1 1/2 cups white sugar
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 2/3 cup margarine
    • 2 eggs, beaten
    • 2/3 cup milk
    • 1 cup blackberries
     

    DIRECTIONS

    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
    2. In a large bowl, combine flour, sugar, baking powder and salt. Cut in margarine until mixture resembles coarse crumbs. Set aside 3/4 cup of crumb mixture, to be used as a topping for the cake. Mix eggs and milk together and then blend into remaining mixture in bowl.
    3. Spread batter into prepared pan. Sprinkle blackberries evenly over the top. Sprinkle reserved crumb mixture over fruit.
    4. Pour batter into prepared pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
    People don't care how much you know until they know how much you care!

  • 05-09-2008 8:45 AM In reply to

    Re: Nod to the Blackberry

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    BLACKBERRY BROWNIE COBBLER 1 cup semi sweet chocolate chips 1/2 cup butter, cut into several pieces 1/2 cup pecans, chopped 4 cups fresh blackberries, sweetened and thickened 1 cup granulated sugar 3 large eggs 1/2 teaspoon vanilla extract 2/3 cup flour Preheat oven to 350º F. Melt chocolate and butter together, I used microwave. Spray 13 x 9-inch baking dish with cooking spray. Pour sweetened thickened berries in bottom of dish. Whisk together sugar, eggs and vanilla extract in bowl. Whisk in melted chocolate. Stir in flour and nuts. Pour batter over berries, smooth with spatula. Bake until a wooden pick inserted into center of brownie comes out clean, about 45 minutes. Let stand 15 minutes. Serve warm with whipped cream or ice cream Makes 12 - 15 servings.

  • 05-09-2008 8:48 AM In reply to

    Re: Nod to the Blackberry

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    Blackberry BBQ Sauce

     

     

    INGREDIENTS

    • 1/2 cup blackberry preserves
    • 1 1/2 cups ketchup
    • 1/8 cup brown sugar
    • 1/8 teaspoon cayenne pepper
    • 1/4 teaspoon mustard powder
    • 2 tablespoons red wine vinegar

    DIRECTIONS

    1. In a medium bowl, mix together blackberry preserves, ketchup, brown sugar, cayenne pepper, mustard powder, and red wine vinegar. Use to baste pork or beef ribs while grilling.
    People don't care how much you know until they know how much you care!

  • 05-09-2008 8:49 AM In reply to

    Re: Nod to the Blackberry

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    Thanks carol, anything with chocolate and berries has to be good!

     

    Shannon

    People don't care how much you know until they know how much you care!

  • 05-09-2008 8:53 AM In reply to

    Re: Nod to the Blackberry

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    Blackberry Pie  

    "I've been using this recipe for years and have always succeeded it! Frozen or fresh blackberries can be used. Serve with vanilla ice cream."

    INGREDIENTS

    • 4 cups fresh blackberries
    • 1/2 cup white sugar
    • 1/2 cup all-purpose flour
    • 1 recipe pastry for a 9 inch double crust pie
    • 2 tablespoons milk
    • 1/4 cup white sugar

    DIRECTIONS

    1. Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
    2. Bake at 425 degree F (220 degrees C) for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes.

    Baking pie is a rather straightforward technique, but a few  tips  can only help to make your pies come out looking and tasting perfect!

    People don't care how much you know until they know how much you care!

  • 05-09-2008 8:54 AM In reply to

    Re: Nod to the Blackberry

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    Blackberry Soup

    INGREDIENTS

    • 4 cups frozen blackberries, thawed
    • 1 cup pear juice
    • 1/2 cup honey
    • 1/4 cup water
    • 1 lime or lemon wedge
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon vanilla extract
    • 1 dash ground nutmeg
    • 1 (8 ounce) container fat-free vanilla yogurt
     

    DIRECTIONS

    1. In a heavy saucepan, combine the first eight ingredients. Cook, uncovered, over low heat for 20 minutes or until berries are softened. Remove and discard lime wedge. Strain berry mixture, reserving juice. Press blackberry mixture through a fine meshed sieve; discard seeds. Add pulp to juice. Cover and chill.
    2. Set aside 2 tablespoons yogurt for garnish. Combine blackberry mixture and remaining yogurt in a food processor or blender; cover and process until smooth. Ladle into soup bowls. Dollop with reserved yogurt.
    People don't care how much you know until they know how much you care!

  • 05-09-2008 8:56 AM In reply to

    Re: Nod to the Blackberry

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    Blackberry Fool

    "I strongly recommend using fresh blackberries in this recipe for best flavor. Raspberries, strawberries or a combination of all three may be used, but they should all be fresh."

    INGREDIENTS

    • 4 cups heavy cream
    • 1 cup confectioners' sugar, divided
    • 1/2 cup sour cream, at room temperature
    • 1/8 teaspoon almond extract
    • 2 pints fresh blackberries
    • 8 strips of lemon zest, for garnish
    • 8 sprigs fresh mint
     

    DIRECTIONS

    1. Pour the heavy cream into a large bowl with half of the confectioners' sugar and almond extract. Whip until stiff. Fold in sour cream. Refrigerate.
    2. In a separate bowl, toss blackberries with the remaining confectioners' sugar. Let stand at room temperature for about 15 minutes.
    3. In 8 parfait glasses, layer whipped cream and blackberries, beginning and ending with whipped cream. Garnish each parfait with a strip of lemon zest, a few blackberries and a sprig of mint.
    People don't care how much you know until they know how much you care!
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