Category Archives: Orchard Recipes

Blackberry Recipes

Blackberry Custard Pie Recipe

Blackberry Custard Pie Recipe

Ingredients

1 (9-inch) prepared pie crust
2-1/2 cups fresh blackberries
1-1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon kosher salt
2 tablespoons unsalted butter
4 egg yolks, beaten
1/2 cups broken walnut pieces
1 cup chilled whipping cream
2 tablespoons brown sugar
1 tablespoon bourbon (may be omitted)

Instructions

Bake the pie crust as directed on the package. Cool thoroughly.

Use a wooden spoon to press the berries through a sieve or strainer to remove the seeds. Discard the seeds and put the puree in a heavy saucepan over medium-low heat.

Sift together the sugar, cornstarch and salt. Add them to the puree and stir. Add the butter. Continue to stir until the sugar and butter are melted, and the mixture is creamy but not boiling.

Whisk several spoonfuls of the hot berry puree into the beaten egg yolks to temper them, then whisk the yolks into the puree in the pan. Continue to stir and cook until the mixture boils. Reduce the heat and simmer 1 minute.

Pour the berry mixture into the cooled pie crust. Cool to room temperature. Sprinkle the walnuts over the top. Using the back of a large spoon or the palm of your hand, very lightly press the nuts into the custard, just enough to set. Cover tightly with plastic wrap and refrigerate for at least 1 hour before serving.

When you are ready to serve, whip the cream with the brown sugar and bourbon until light peaks form. Serve slices of pie with a generous dollop of bourbon whipped cream on each.

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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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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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Blueberry Recipes

Blueberry Muffins

Blueberry Muffins

Like many other meals, making your own blueberry muffins is rewarding. Being able to eat warm muffins just of the oven with a bit of butter and REAL FRESH blueberries beats anything from the box or Dunkin Donuts hands down. Here is a simple to make recipe.

Ingredients:

1 cup of blueberries
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon of baking soda
1 teaspoon of salt
1 cup of sugar
1 egg
1 cup of yogurt
6 tablespoons of melted shortening

Directions:

Preheat oven to 425 degrees F.

Grease 14 2 ½ muffin-pan cups with either butter of Pam spray

In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.

In another large bowl, whisk together the sugar, shortening, egg and yogurt. Add the flour mix reserving 1 tablespoon of the dry ingredients to toss with the blueberries. Stir mixture. Add 1 cup blueberries to mixture and quickly fold – don’t beat too much (lumpy is good).

Pour into muffin cups. If you want you can sprinkle some granulated sugar on top of the muffins. If you have any muffin cups left empty, pour in some water for even baking. Bake for approximately 25 minutes or until muffin tops are a golden brown and a test toothpick comes out clean

Blueberry Recipes

Blueberry Pie

Ingredients

3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 cup water
3 cups blueberries
1 tablespoon fresh lemon juice
1/2 teaspoon of nutmeg (if you like nutmeg)
2 tablespoons of sugar for sprinkling on top crust
1 store bought frozen pie shell – this is the easy way to go

Directions

Heat saucepan on stove over medium heat. Preheat oven to 425 degrees F.

Combine sugar, cornstarch, cinnamon, water and nutmeg. Add to the saucepan and turn up heat. Cook until the mixture is tickened. Set aside to cool. Once cooled add the berries and lemon juice.

Pour filling pre-made pie pan shell, and sprinkle the lemon juice over the filling. Adjust top crust, cut vents and flute rim. Sprinkle top lightly with 2 tablespoons of sugar. Place pie onto a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes.