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Old 03-15-2006, 02:05 PM   #11
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Custard Squares
Blackberries, raspberries, cherry, blueberries, strawberries, peach or a mixture thereof. This is from Joanne Fluke, Peach Cobbler Murder

Make a crust
1C flour
1/2 C butter
1/2 ysp salt
2 Tbs cream
Pat into a greased 9"X13" pan

Sprinkle crust with mixed
1/2 C flour
1/2 C sugar

Cover with
3 to 4 C fruit

Topping Mix together
1/2 C sugar
1Tbs flour
2 eggs
1 C whipping cream (or sour cream)
1 tsp vanilla
Pour over fruit

Bake 375* 40 -45 min to lightly brown

Serve warm or cold with whipped cream or ice cream or plain.
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Old 03-15-2006, 03:20 PM   #12
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Quote:
Originally Posted by Swann
Custard Squares
Blackberries, raspberries, cherry, blueberries, strawberries, peach or a mixture thereof. This is from Joanne Fluke, Peach Cobbler Murder

Make a crust
1C flour
1/2 C butter
1/2 ysp salt
2 Tbs cream
Pat into a greased 9"X13" pan

Sprinkle crust with mixed
1/2 C flour
1/2 C sugar

Cover with
3 to 4 C fruit

Topping Mix together
1/2 C sugar
1Tbs flour
2 eggs
1 C whipping cream (or sour cream)
1 tsp vanilla
Pour over fruit

Bake 375* 40 -45 min to lightly brown

Serve warm or cold with whipped cream or ice cream or plain.
have you ever made this swann? it sounds delicious!
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Old 03-15-2006, 03:32 PM   #13
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Yes I made it last week with 1 bag of frozen blackberries and 1 bag of frozen mixed berries i.e. blackberries, cherries, raspberries and blueberries. They were 12 oz bags of fruit. The recipe calls for sliced strawberries. It is very similiar to one I make called Canadian Blueberry Custard. I use a graham cracker crust with 5 C of blueberries and sour cream topping like the one for squares. It is made in a 10" springform pan. I always add more fruit than a recipe calls for!!! Both easy fast recipes.
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Old 03-15-2006, 05:34 PM   #14
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Quote:
Originally Posted by Swann
Yes I made it last week with 1 bag of frozen blackberries and 1 bag of frozen mixed berries i.e. blackberries, cherries, raspberries and blueberries. They were 12 oz bags of fruit. The recipe calls for sliced strawberries. It is very similiar to one I make called Canadian Blueberry Custard. I use a graham cracker crust with 5 C of blueberries and sour cream topping like the one for squares. It is made in a 10" springform pan. I always add more fruit than a recipe calls for!!! Both easy fast recipes.
ohhh that sounds YUMMY .. when you have time can you share this recipe also???
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Old 03-15-2006, 08:50 PM   #15
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Thanks~

Thanks for all the great ideas guys! Poppinfresh, do you have the recipe for the trifle, and pdswife do you have a recipe for cobbler? Thanks a bunch!
Danielle
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Old 03-15-2006, 08:53 PM   #16
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Hi, I cobbler is posted here.

Peach Cobbler


Just use your berries instead of the peaches. You may want to add a little more sugar unless your berries were really sweet.

It's good and easy! Enjoy.
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Old 03-15-2006, 10:18 PM   #17
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Over cheesecake. Yum!

Blackberry Salad with Avocado And Pecans

1 pkg. (16 oz.) Fresh Frozen Blackberries,
defrosted and drained
Mixed Greens
3 stalks Celery, thinly sliced
1-1/2 cups pecans, toasted
1 ripe Avocado, seeded, peeled and cubed
1/3 cup prepared raspberry vinaigrette
3 oz. feta cheese, crumbled

Combine greens, celery and pecans in salad bowl. Add blackberries, avocado and dressing just before serving. Toss to mix. Sprinkle with feta cheese.
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Old 03-15-2006, 10:22 PM   #18
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Quote:
Originally Posted by ironchef
Thought of a few more:

Blackberry compound butter
Blackberry compote
Blackberry sorbet
Blackberry granita
Blackberry vodka
Sign me up for the Blackberry Vodka and the Blackberry Granita!
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Old 03-16-2006, 08:46 PM   #19
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Quote:
Originally Posted by danielle_hermanns
Hello,
I was wondering if you guys had some ideas on what to do with blackberries. I have two freezer bags about half full, but they have been defrosted. They have been frozen since summer so I don't think that I can refreeze. Thanks!
Danielle
It is safe to re-freeze fruits and vegetables, Danielle.

I used to make blackberry muffins, just as you'd do blueberry mufffins.
Blackberry jelly is so easy to make with Sure Jell, and it's wonderful!
I have an old family recipe for blackberry cake, but I've never gotten it to turn out quite right. Perhaps someone here has a good one.
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Old 04-07-2006, 02:33 AM   #20
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Quote:
Originally Posted by danielle_hermanns
Thanks for all the great ideas guys! Poppinfresh, do you have the recipe for the trifle, and pdswife do you have a recipe for cobbler? Thanks a bunch!
Danielle
Gingerbread Cake:
Nonstick vegetable oil spray
3 cups all-purpose flour
2 tablespoons ground ginger
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons minced crystallized ginger
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
3 large eggs
1 cup molasses
1 cup boiling water
2 1/2 teaspoons grated lemon peel
Lemon Curd Filling, recipe follows
Blackberry Sauce, recipe follows
Position rack in center of oven and preheat to 350 degrees F.
Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger. Using an electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs, 1 at a time. Gradually beat in molasses, followed by 1 cup boiling water. Mix in grated lemon peel. Gradually mix in dry ingredients. Transfer batter to prepared pan. Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes. Transfer to a rack to cool for 15 minutes. Run a knife around the pan sides. Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.
To assemble:
Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce. Repeat 2 more times. Top with remaining whipped cream. Cover and refrigerate for at least 4 hours or overnight before serving.
Lemon Curd Filling:
2 (11-ounce) jars prepared lemon curd
2 cups heavy cream, sweetened with sugar and vanilla, beaten to soft peaks Place lemon curd in a large bowl. Fold in half of the whipped cream until combined. Refrigerate if not using immediately. Reserve remaining whipped cream for the top of the trifle.

Blackberry Sauce:
2 pints fresh blackberries, or 1 bag frozen blackberries, thawed
1/4 cup sugar
Pinch salt
2 tablespoons framboise (raspberry liqueur)
1 tablespoon fresh squeezed lemon juice Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted. Transfer to a blender and blend until smooth. Pour through a strainer into a bowl. Stir in the framboise and lemon juice. Set aside until ready to use.
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