Does anyone know any recipes for fresh black raspberries?!
Does anyone know any recipes for fresh black raspberries?
Answers:
Blackberry Cobbler
?1 cup all-purpose flour
?1 1/2 cups white sugar, divided
?1 teaspoon baking powder
?1/2 teaspoon cinnamon
?1/2 teaspoon salt (use less, if desired)
?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:
1.Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
2.In a large bowl, mix the flour, 1/2 cup sugar, baking powder, cinnamon and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
3.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.
4.Bake 25 minutes in the preheated oven, until dough is golden brown. Let sit slightly and serve with vanilla ice cream. Serves 5.
***If you don't have a cast iron skillet, you can use any oven proof bowl that will hold everything.
You wash them, place them in your mouth, and then eat them
Rinse them off and pop them into your mouth!
truly the "best blackberry muffins."
2 cups all purpose flour
1 Tbsp baking powder
1/2 teaspoon salt
2 large eggs
1 cup sour cream
1 teaspoon milk
2/3 cup sugar
8 Tbsp warm melted butter (1 stick)
1 teaspoon vanilla
11 oz of fresh blackberries, cut in half (You can use frozen blackberries if fresh are not available.)
1 Position rack in center of oven. Preheat oven to 400°F. Grease a standard 12 muffin pan or line with paper muffin cups. (Actually, with the berries you'll have more batter than just for 12 muffins. This batch made 18 muffins.)
2 Whisk together the flour, baking powder and salt in a large bowl.
3 In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.
4 Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.) Do not overmix! Overmixing will cause the muffins to be dense, not fluffy. The batter should not be smooth.
5 Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.
Serve as soon as possible, preferably within a few hours of baking.
Adapted from The Joy of Cooking
Edit... Sorry, misread the question
The Ultimate Black Raspberry Pie
Crust: ( I like to use PetRItz deep dish, lots easier and they taste good too )
1? cups white flour
? cup butter
? tsp salt (if butter is unsalted)
4 Tbsp water
3 Tbsp sugar
1. Mix the flour, sugar and butter together. (note: I always make my pie crust in a food processor. It is fast and mixes so thoroughly, it makes the best crust)
2. Add water 1 Tbsp at a time until it forms a soft dough. Make sure it is not too wet as it will be sticky, or too dry as it won’t roll out well. If using a food processor, don’t overmix it, stop as soon as it forms a lump.
3. Roll out into a 9” pie plate and bake the crust at 350° for 15 minutes or until golden
brown. Roll the crust extra thick, it’s almost like a cookie crust. You will have to put another pie plate on top of it or the crust will fold and buckle as it bakes. The second pie plate will help it hold its shape. Let it cool before removing the second pie plate from the top or it will tear the hot crust.
Filling:
You will need 7-8 cups of berries, about 2 quarts.
First you have to make a glaze:
1. Put 3 cups of the berries into a blender and whiz them into a paste. If you are using blackberries or raspberries that have a lot of little seeds you will have to strain them through a fine sieve to get rid of the seeds. You should end up with 1 ? cups of berry sauce, more or less.
2. In a small bowl or cup mix together 1 cup sugar and 3 Tbsp cornstarch.
3. Put the berry sauce in a pan and mix in the sugar/cornstarch mix. Heat gently until it reaches a boil. You must stir constantly as it will get very thick and could scorch easily.
Let it cool. This is the berry glaze.
4. When cool, mix the berry glaze with the rest of the fresh berries. Spread them evenly into the pre-baked pie shell.
5. Chill for at least 3 hours before serving.
Optional: You can spread a layer of vanilla yoghurt in the bottom of the crust before filling with the berries. Yum!!!!!!!!!
I dont think you can make blackberries, no matter WHAT ingredients you have...
(Except seed, soil, sun, water and time)
Check mad's recipe emporium she has some.
http://www.madsrecipes.com/
Chef Tom Morrison c.e.c.
Raspberry Tart (you can easily replace red for black)
INGREDIENTS
1 cup all-purpose flour
1/2 cup butter
2 tablespoons confectioners' sugar
4 cups fresh raspberries
1 (8 ounce) jar raspberry jam
DIRECTIONS
In a medium bowl, blend together the flour, butter and sugar. Chill mixture for 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Pat chilled mixture into a 9 inch tart pan.
Bake in preheated oven for 10 minutes. Once out of the oven, allow to cool.
Arrange raspberries in crust. Heat jar of jam in microwave until it begins to boil. Pour jam over fruit. Cover and refrigerate tart for about 1 hour.
Raspberry Sour Cream Pie
INGREDIENTS
2 (9 inch) unbaked pie crust
2 eggs
1 1/3 cups sour cream
1 teaspoon vanilla extract
1 cup white sugar
1 pinch salt
1/3 cup all-purpose flour
3 cups raspberries
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup chopped walnuts
1/4 cup butter, chilled
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Divide into 2 unbaked pie crusts.
Bake in preheated oven for 30 to 35 minutes, or until the center begins to set. Sprinkle with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.
To make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly.
These are from allrecipes.com
Soak the berries for a short time in some cool, clean water, all the trash will float to the top. Pour then into a collander and let them drain well. Put them in a pot with sugar. Put the fire on medium and the sugar will melt and you'll get a syrup and the berries will break up. you can make dumplings to drop down into the syrup with bisquick and milk. You just have to let the berries and syrup boil and drop the dumplings in the pot and let them cook through or you can let your berries cook until they are thick in the syrup and then let this cool. Now, take a pie crust and put this in as filling. Cover with another crust on top, cut slits in it and bake until crust are brown. this is a berry tart.
This is good dessert recipe:
Fresh Raspberry With Pastry and double Cream
Ingredients:
* 250 g fresh Raspberry
* 375 g ready rolled puff Pastry
* 1 small Egg, beaten
* 300 ml double Cream/ Whippin cream
* ground Cinnamon for sprinkling
* icing Sugar for sprinkling
Method:
* Preheat the oven to 200 C/ Gas mark 6.
* Cut the unrolled pastry into two long pieces on a floured surface, then put them on a baking sheet and brush with beaten egg and bake for 10 minutes or until golden. remove from the oven and leave to cool.
* Cut each piece of pastry into five oblongs, then split each in the middle to make a base and a lid.
* crush the raspberries lightly with a fork, spoon over the base of pastry, then top with whipped/ double cream.
* Sprinkle raspberries with sugar and cinnamon, put the lid on each base and sprinkle again with sugar.
i'm sure you can make just about anything with them.cakes, cookies, muffins, smoothies, jams... here are a few recipes
Cobbler
2 16-oz. packages of blackberrys
2 C. sugar or to taste
2 T. flour
1 T. lemon juice
1/2 C. butter
Pastry (below)
Combine berries, sugar, flour and lemon juice and stir well. Set aside.
Prepare pastry and divide dough in half. Roll half of dough to 1/8-inch thickness to fit bottom of 9 x 13-inch dish (lightly greased). Spoon berry mixture into pastry-lined dish; dot with butter.
Roll remaining half of dough to fit top of cobbler. Place over berry mixture. Make slits in dough or cut into strips. Dot with butter pats and sprinkle with sugar. Bake at 350°F. for about 45 minutes or until bubbly and golden brown.
Pastry:
2 C. all-purpose flour
3/4 t. salt
2/3 C. shortening
3 T. ice water
Combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Sprinkle water over mixture and stir with fork. Shape dough into ball.
Ooey Gooey Berry Butter Cake
5 T. melted butter
1/2 C. sugar
2 large eggs
2/3 C. sour cream
1 C. flour
1/2 t. baking powder
1/2 t. baking soda
4 oz. softened cream cheese
1 1/2 C. powdered sugar
1 C. blackberries
1/2 C. blueberries
In mixing bowl beat butter, sugar and 1 egg until thick. Add sour cream. Add flour, baking power and baking soda. Beat until smooth. Butter and flour a 9" cake pan with removable rim, and spread mixture in the pan. Bake at 350°F. until cake is pale golden and springs back (20 to 25 minutes).
Meanwhile, in a bowl beat cream cheese, powered sugar and remaining egg till smooth. Spread over cake and arrange blackberries and blueberries on top. Bake until topping is set and lightly brown but jiggles when pan is gently shaken (20 to 30 minutes). Cool on rack. Loose edges with knife and push out of pan. Serve or refrigerate up to 1 day.
No-Bake Blackberry Bread Pudding
1 loaf day-old French bread
1/3 C. softened butter
1 C. blackberry syrup
about 4 C. blackberries
about 1 C. of sugar
For berry syrup, simmer 1 cup of blackberries with 1/4 cup sugar until thickened. Strain and cool.
Lightly butter a 9 x 5 deep loaf pan. Remove all crust from French bread and slice long way into 1/2 inch slices. Butter all sides and edges of bread. Place a layer of berries into pan followed by a sprinkling of sugar. Cut and arrange bread into the pan for the next layer. Repeat layers of berries, sugar and bread until pan is full. Place another loaf pan on top of layers and weigh it down.
Refrigerate overnight. To remove from pan, place pan in warm water for 5 minutes and invert. Slice, drizzle with berry syrup, top with whipped cream and serve.