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mommyto2
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Posted 4:22 pm, 07/10/2008
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does anyone know how to make blackberry wine?
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ivy_2008
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Posted 7:27 pm, 07/08/2008
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blackberries are good any way you fix them.
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bdwknw98
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Posted 12:18 pm, 07/04/2008
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I LOVE Blackberry Dumplings, I wish I could get them to taste like my great grandmothers did though. Even using the same recipie, they still arent the same.
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NaturalMan
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Posted 10:11 pm, 07/03/2008
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Blackberry Pie
Pastry:2 2/3 cup all-purpose flour1 cup Crisco vegetable shortening, plain or butter-flavored*1 teaspoon Kosher or coarse salt6 tablespoons ice waterFilling:
4 cups fresh or frozen blackberries (slightly thawed, if frozen)1 tablespoon lemon juice1 cup granulated sugar
3 tablespoons all-purpose flour1/8 teaspoon Kosher or coarse salt
1 tablespoon butter1 egg white, beaten lightly - optional1 teaspoon sugar for sprinkling (coarse sugar is nice) - optionalMix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas. Do not use your hands to try and mix it, the heat from you hands will melt the shortening, causing the pastry to be "heavy", not light and flaky.When mixture is the right texture, add the ice water and combine with a fork. It may appear as if it needs more water, it does not. Quickly gather the dough into a ball.Divide dough into two balls and flatten each into 4-inch-wide disk. Wrap each in plastic, and refrigerate at least 30 minutes.Remove one piece of dough from refrigerator. If stiff and very cold, let stand until dough is cool but malleable.Roll one dough disk on a lightly floured surface into a 12-inch circle. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate. (Or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whatever is easiest for you.)Gently press dough into sides of pan, leaving portion that overhangs edge of pie pan in place. Refrigerate while preparing berry filling.Adjust oven rack to center position and heat oven to 425*F (220*C).Gently toss berries with the lemon juice.Combine sugar, flour and salt. Add sugar mixture to the berries and gently toss to coat well.Turn berry mixture into into chilled pie shell and mound slightly in center. Dot with butter.Roll out second dough disk and place over filling. Trim overhang to 1-inch from edge. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge. Flute edging or press with fork tines to seal. Make several slits in top crust to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes. Brush egg white onto top of crust and sprinkle evenly with sugar, if desired.Bake until top crust is golden, about 25 minutes. Reduce oven temperature to 375*F (190*C); continue baking until juices bubble and crust is deep golden brown, 30 to 35 minutes longerTransfer pie to wire rack; cool to almost room temperature, at least 4 hours.Makes 8 servings. * Use of a premium brand shortening, such as Crisco, is preferred over the less expensive brands which have been tested with inferior results.
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NaturalMan
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Posted 10:10 pm, 07/03/2008
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Blackberry Cobbler
Biscuit Topping:
1 cup all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter or margarine
1/4 cup milk
1 large egg, slightly beaten
Blackberry Filling:
1 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
4 cups fresh blackberries
1 tablespoon water
1 tablespoon butter or margarine
Preheat oven to 400*F (205*C).
For the Biscuit Topping: Combine the flour, sugar, baking powder and salt together in a bowl. Cut in butter using a pastry blender or the tips of your fingers until mixture resembles coarse crumbs.
Combine milk and egg and add all at once to the flour mixture, stirring just until dry ingredients are moistened. Set aside.
For Blackberry Filling: Combine the sugar, cornstarch and cinnamon in saucepan. Add blackberries, water and butter. Bring to boiling. Cook and stir 1 minute.
To assemble cobbler, pour hot filling into an 9-inch square or round baking dish. Immediately spoon biscuit topping into 6 mounds on top of hot filling.
Bake for 20 to 25 minutes. Serve warm with light cream, whipped cream or vanilla ice cream.
Makes 6 servings.
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squeaker
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Posted 8:24 pm, 07/03/2008
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You are soooo lucky to have tons of blackberries! I would love to buy some if you have more than you can use! Just a gallon or two.Just enough for some jam!
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jojo30
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Posted 6:48 pm, 07/01/2008
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how do you make blackberry dumplings and serve them with?
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nannie7
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Posted 1:21 pm, 07/01/2008
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Try Blackberry Dumplings,They are awesome 
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rjhunter
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Posted 12:40 pm, 06/30/2008
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I would love to have some blackberries to freeze. My grandmother used to make a Blackberry Pudding that was to die for (in my opinion). My mom makes it occasionally and uses frozen berries.
Will try to find recipe and post later from home.
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Ladyhawk47
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Posted 12:31 pm, 06/30/2008
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liquify blackberries in a blender, add sugar and boil, cool and use on pancakes
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Ladyhawk47
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Posted 12:29 pm, 06/30/2008
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Blackberry Cobbler
put 2 cups blackberries in a bowl and mix with 1/2 to 3/4 cup sugar, depending on how sweet you like
pre-heat oven to 325 degrees
melt 1 stick of butter and pour into a 8x8 or 9x9 inch baking pan
mix together in a bowl 3/4 cup self rise flour and 1 cup sugar, then add 3/4 cup milk and 1 t. vanilla extract
pour batter into baking pan with butter, DO NOT STIR
spoon blackberries onto top of batter, do not stir
bake for 1 hour
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bdwknw98
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Posted 11:23 am, 06/30/2008
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What kinds of things can you make with blackberries? We have TONS of them and I want to make good use of them this year!
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