Do you have a good recipe using fresh blackberrys?

Answer 1

THESE ARE ALL 5 STAR RECIPES ON ALLRECIPES.COM~~~~~~~>

PERFECT BERRY SHORTCAKES
Provided by: USA WEEKEND columnist Pam Anderson

"You don't need a food processor, pastry cutter, rolling pin or cookie cutter to make these sweet biscuits. This shortcake recipe I've developed yields a simple, foolproof biscuit that's crisp yet delicate."
Original recipe yield: 6 servings.
Servings:6

------------------------------------------------------------

INGREDIENTS:
For shortcakes:
2 cups all-purpose bleached flour
1/2 teaspoon salt
1 tablespoon baking powder
5 tablespoons sugar, divided
1/2 cup butter, frozen
1 egg, beaten
1 egg white (optional)
1/2 cup cold half-and-half

To assemble:
1 (16 ounce) package unsweetened frozen raspberries, blackberries, blueberries or strawberries, thawed and crushed
12 ounces fresh raspberries, blackberries or blueberries (rinsed and patted dry), or strawberries (hulled and sliced)
7 tablespoons sugar, divided
1 cup chilled heavy cream
1 teaspoon vanilla extract

------------------------------------------------------------

DIRECTIONS:
Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together.
Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.
Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla.
Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.



COLLEEN'S JEWEL OF A SALAD
This recipe was originally featured in the USA WEEKEND article Very Berry Shortcake Simplified on July 13, 2003.


"This easy, bright salad perks up roast chicken or other simple meal. Try adding strips of grilled chicken for a meal on its own!"
Original recipe yield: 4 servings.
Prep Time:5 MinutesReady In:5 MinutesServings:4

------------------------------------------------------------

INGREDIENTS:
1 (10 ounce) package mixed baby lettuces and spring greens
1/4 cup chopped pecans
1/2 cup frozen blackberries, thawed
1/4 cup crumbled blue cheese
1/4 cup balsamic vinaigrette salad dressing, or to taste

------------------------------------------------------------

DIRECTIONS:
In a large salad bowl, gently mix together the baby greens, pecans, berries, and blue cheese. Toss with balsamic vinaigrette.



BLACKBERRY COBBLER

"Throw together this cobbler in minutes using fresh berries from the yard!"
Original recipe yield: 8 servings.
Prep Time:20 MinutesCook Time:25 MinutesReady In:45 MinutesServings:8

------------------------------------------------------------

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:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
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.
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.
Bake 25 minutes in the preheated oven, until dough is golden brown.


TRIPLE BERRY CRISP

"This is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too! My family loves it! Serve it with whipped cream and it looks great."
Original recipe yield: 18 servings.
Prep Time:20 MinutesCook Time:40 MinutesReady In:1 Hour Servings:18

------------------------------------------------------------

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:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
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.
Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

THERE WERE 69 PAGES OF BLACKBERRY RECIPES, SO I COPIED THE 5 ***** RECIPES ON PAGE 1.... CHECK OUT SOURCES FOR PAGES 2-69.
YOU CAN CHANGE THE SERVING SIZES AND THEY WILL SCALE THE RECIPE, ACCORDINGLY.

Answer 2

Makes Outstanding Cobbler,Not A Cook,Look Up Any Cobbler Recipe Substitute The Blackberries Yum Yum

Answer 3

Fresh Blackberry Cobbler

INGREDIENTS:
2 tablespoons cornstarch
1/4 cup cold water
1 1/2 cups sugar
1 tablespoon lemon juice
4 cups blackberries, picked over, rinsed & drained
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons butter, cold, cut in small pieces
1/4 cup boiling water
PREPARATION:
In a large bowl, stir together the cornstarch and 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries; combine gently. Transfer to a cast iron skillet, about 8-inch.
In a bowl, combine the flour, remaining sugar, baking powder, and salt.
Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture just until it a soft dough is formed.
Bring the blackberry mixture to a boil, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a baking sheet (line with foil to avoid a mess) in the middle of a preheated 400° oven for 20 to 25 minutes or until the topping is golden. Serve warm with vanilla ice cream or whipped cream.

Answer 4

I found this recipe.

Blackberry Sauce for Chicken or Pork Medallions

INGREDIENTS:
1 1/2 cups blackberries
1 tablespoon butter
1/2 cup minced onion
1/2 cup Cabernet or other dry red wine
1 tablespoon lemon juice
3 to 4 tablespoons blackberry jam or preserves, seedless
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon salt
whole blackberries for garnish, optional
PREPARATION:
Put blackberries in food processor or blender and puree. Put the berries through a fine mesh strainer into a small bowl. Set aside.
Heat butter in a small sauté pan or saucepan over medium-low heat.
Add onions and sauté, stirring occasionally, until tender and light yellow in color, about 10 minutes. Add the red wine and lemon juice. Bring to a boil; lower heat and simmer until reduced by about 1/2. Combine the blackberry pulp, jam or preserves, pepper, and salt; add to the wine mixture. Bring to a boil; reduce heat and simmer for 5 minutes.
Makes about 1 cup.

Answer 5

6 egg whites
* 1 pinch salt
* 1 1/2 teaspoons vinegar
* 2 cups castor sugar or superfine sugar
* 1 1/2 teaspoons vanilla extract
* 1/2 cup sweetened flaked coconut
* 2 cups sweetened whipped cream
* 1 cup fresh strawberries, sliced
* 2 kiwifruit, peeled, halved lengthwise, and sliced
* 1 fresh peach - peeled, pitted and sliced
* 1/2 cup fresh blueberries

DIRECTIONS:

1. Preheat the oven to 450 degrees F (220 degrees C). You will be turning the temperature down to 300 degrees F (150 degrees C) when you put this in to bake.
2. Combine the egg whites and salt in a large bowl. Beat with an electric mixer, or stand mixer using a whisk attachment until able to form soft peaks. Sprinkle in the sugar 1 tablespoon at a time while continuing to whip to stiff peaks. Stir in the vanilla and vinegar, and fold in coconut if using. Spread evenly into a 9 or 10 inch round glass dish, making sure to spread out to all of the edges.
3. Place the pavlova into the oven, and immediately reduce the temperature to 300 degrees F (150 degrees C). Bake for 40 to 50 minutes, or until the top is crisp and a pale straw color. Leave in the oven, and turn off the heat. Let it stay in the oven until the oven has cooled completely.
4. Once the pavlova is cooled, top generously with sweetened whipped cream. Arrange the strawberries, kiwis, peaches and blueberries in beautiful concentric circles on top.



BLACKBERRY ROLL

PASTRY:

2 c. sifted Martha White all-purpose flour
2 tsp. sugar
1 tsp. salt
1/2 c. (1 stick) butter, softened
1 egg, beaten
About 1/4 c. milk

Sift together dry ingredients; cut in butter until mixture resembles coarse cornmeal. Add egg and enough milk to make a soft dough. Stir gently with a fork until mixture holds together. Press into a smooth ball. Divide dough in half; cover and set aside. Prepare filling.

FILLING:

2 c. sugar
3 tbsp. flour
6 c. fresh blackberries
1/2 c. (1 stick) butter, divided
2 c. water
2 tbsp. sugar

Preheat oven to 375 degrees. Grease a 9x13x2 inch baking dish. Carefully fold 2 cups sugar into berries. Roll out half of dough into a 10x14 inch rectangle. Cover with half of berry mixture, spreading within 2 inches of edges. Dot with half the butter. Roll up jelly-roll fashion, folding ends under, and carefully place in prepared dish.
Repeat procedure with remaining pastry and filling. Cut several slits in top of each roll. Pour water into dish around rolls; sprinkle rolls with 2 tablespoons sugar. Bake 60 to 65 minutes.

Answer 6

try a jam... they are so yummy. just buy a box of gelatin and it should have a basic recipe.

Answer 7

go to allrecipes.com!

Answer 8

no