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Blackberry Recipes

Blackberry Cobbler Recipe

Blackberry Cobbler Recipe

 

Ingredients

4 cups of blackberries
1/2 cup of sugar
2 teaspoons of lemon juice

1 cup of all purpose flour
2 1/2 tablespoons of sugar
2 teaspoons of baking powder
1/2 teaspoon of salt
6 tablespoons of unbuttered salt – cold
1/3 cup of light cream

2 tablespoons of brown sugar to lightly cover the top of your cobbler

Instructions

Preheat your oven to 400 degrees. Grease a 9 inch square baking dish (or a rectangular dish with the same area – 81 square inches).

Place the blackberries into the bottom of the dish then sprinkle the 1/2 cup of sugar and lemon juice over the berries. Put to the side.

Add all dry ingredients into a mixing bowl and whisk them together. Add the butter and mix with your fingers until butter is fully incorporated with the dry ingredients. Slowly mix in the light cream while mixing the dough with a fork. When a soft dough forms stop mixing. Frankly this is what an electric mixing bowl is for.

Take spoonfuls of dough and drop onto the berry mixture making an uneven bumpy top. Sprinkle the brown sugar on top.

Bake in your oven for approximately 25 – 30 minutes. let cool for 30 minutes. Serve with either whipped cream or ice cream.

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Recipes

Blackberry Recipes

Blackberry Recipes

 

Blackberry Cobbler

Blackberry Pie

Blackberry Cheesecake

Blackberry Trifle

Berry-Rhubarb Pie

Blackberry Custard Pie

Blackberry Tart

Blackberry Roll

Blackberry Vinaigrette

 

Blackberries are truly a great fruit. They are widely distributed and wild varieties are juicy and sweet. For the health lovers blackberries are rich in antioxidants and flavor. If you have a favorite blackberry recipe you would like us to post send an email

Read about blackberry plants and what is edible here at traderscreek blackberry plant post

 

Blackberry Recipes

Blackberry and White Chocolate Two-Layer Cheesecake with Hazelnut Crust Recipe

Blackberry and White Chocolate Two-Layer Cheesecake with Hazelnut Crust Recipe

Ingredients

Crust:
2 1/2 cup roasted hazelnuts
1/2 cup unsalted butter
2 tablespoons sugar
2 tablespoons all purpose flour
4 large eggs
2 tablespoons whipping cream
2 1/2 teaspoons Frangelico (or vanilla extract)

Filling:
about 1 1/2 cup blackberries
6 oz. white chocolate, chopped
4 8-oz. packages cream cheese at room temperature
1 1/2 cups sugar

Garnish:
3 oz. White Chocolate, chopped
1/2 cup blackberries

Instructions

Crust: Preheat oven to 325°F. Butter 9″ spring-form pan with 2 1/4″ sides. Place hazelnuts in blender or food processor, and chop until coarse crumbs. Melt butter and add to nuts; add sugar and mix well until evenly moistened. Press crumb mixture firmly onto bottom and halfway up sides of prepared pan. Bake 8 minutes; cool on rack.

Filling: Press blackberries and juices through fine strainer into small bowl. Let sit while you prepare rest of filling. Stir white chocolate in small metal bowl set in double boiler over barely simmering water until just melted and smooth; set aside.

Beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in flour, then eggs, 1 at a time. Beat in whipping cream and 2 teaspoons Frangelico. Transfer 2 1/4 cups batter to medium bowl; stir in melted white chocolate. Stir 1/2 cup blackberry juice, plus 2 tablespoons berries and 1/2 teaspoon Frangelico, into remaining batter in large bowl.

Pour blackberry batter into prepared crust; place spring-form pan in large roasting pan and pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake until blackberry filling is softly set in center and beginning to puff at edges, about 50 minutes. Remove roasting pan from oven; let blackberry layer cool 5 minutes to firm slightly.

Starting at edge of pan, spoon white chocolate batter in concentric circles onto blackberry layer. Smooth top. Bake until white chocolate filling is set in center, about 30 minutes. Refrigerate cake uncovered until cold, at least 4 hours. Cut around pan sides with small knife to loosen cheesecake; release sides. (Can be prepared 2 days ahead; cover and refrigerate.)

Garnish: Melt 3 ounces white chocolate and mix with 3 to 4 ripe blackberries. Press mixture between wax paper and freeze; break into chunks and sprinkle over top of cooled cheesecake. Take 12-16 ripe blackberries and put in a small bowl; sprinkle with sugar and swirl to cover berries with sugar. Freeze until ready to use on cake.

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Blackberry Recipes

Berry-Rhubarb Pie Recipe

Berry-Rhubarb Pie Recipe

Ingredients

Filling:
3/4 cup sugar
1/4 cup flour
1 cup blackberries
1 cup raspberries
2 cups rhubarb, cut into 1/2 -inch pieces
1 tablespoons butter, melted
1 teaspoon lemon juice

Pastry:
2 cups flour
1 teaspoon salt
2 tablespoons butter
2/3 cup shortening
4 tablespoons ice-cold water
half-and-half
sugar

Instructions

To make the filling, mix sugar and flour. Add to fruits. Refrigerate overnight. Just before adding to pie shell, stir in melted butter and lemon juice.

To make the pastry, mix flour and salt. Add butter and shortening. Mix until texture is like coarse cornmeal. Place 1/3 of the mixture in a separate bowl. Add water and form a paste. Put this back with the rest of the flour mixture and mix in. Form a ball. Let sit at least 20 minutes before rolling out. Divide in half. Roll out bottom crust and place in pie pan.

Pour in filling. Roll out remaining crust and place on top. Crimp edges. Brush lightly with half-and-half. Sprinkle lightly with sugar. Bake at 400°F. for 10 minutes, then turn the temperature down to 350°F. Bake for 40 to 50 minutes until the crust is golden-brown.

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Poison Plants

Poison Ivy – Toxicodendron radicans

Poison Ivy

General:

Poison ivy is a common North American plant that produces urushiol, a clear liquid compound found within the sap of the plant that causes an itching rash in most people who touch it. The fluids released by scratching the blisters do not spread the poison or the rash. The fluid in the blisters is produced by the body and it is not by urushiol.

Poison ivy likes to grow in suburban areas and many people I know have unwittingly cleaned out “weeds” along neighboring fences only to wake up the next day with the signature itchy rash.

Description:

Poison ivy can be found growing in any of the following three forms

Trailing vine that is 4 to 10 inches high

poison ivy generally has three leaves and white berriesShrub up to 4 feet tall

A climbing vine that grows on trees or some other support. Older vines on substantial supports send out lateral branches that may at first be mistaken for tree limbs.

Poison ivy leaves are deciduous and typical form in clusters 3 on their own stem that are almond-shaped. The leaves grow alternately on the main stem. The leaves are not very large – approximately 1 ½” – 5” long. Like other plants that are deciduous, the leaves of poison ivy change color with age and season starting out often times red in spring then to green then red, orange, or yellow in the fall. The stems are smooth – this easily distinguishes poison ivy from blackberry vines.  The leaves as shown by the picture can have slight serrated edges and as the leaf matures can be shiny.

Vines growing on the trunk of a tree become firmly attached through numerous aerial rootlets. One problem here is that poison ivy grows in the same areas as Virginia creeper, so care must be exercised because you will not be able to clearly identify poison ivy in this situation. Poison ivy vines can have a “hairy” appearance, which can help in identification.
Poison ivy flowers from May to July. The flowers are yellowish- or greenish-white located in clusters approximately 3” above the leaves. The berries mature by August to November and are grayish-white in color.

Location:

Poison ivy grows throughout much of North America, including eastern Canada in Quebec, Ontario, Manitoba, and all U.S. states east of the Rockies, as well as in areas of Mexico. So the lesson here is that you can expect it just about anywhere. When out and about hiking or camping you will likely find poison ivy in wooded areas, much of the time in open areas that receive sun. It also grows in exposed rocky areas and in open fields.

Poison:

Urushiol binds to the skin on contact, where it causes severe itching that often develops into a red rash or flesh colored bumps and blistering. The rash can be treated with Calamine lotion or other over the counter remedies such as oatmeal baths and baking soda. In severe cases hospitalization may be required or if the plant has been ingested.
Urushiol oil can remain active for several years, so handling dead leaves or vines can cause a reaction. In addition, oil transferred from the plant to other objects (such as pet fur) can cause the rash if it comes into contact with the skin.