Post by blackcrowheart on Aug 23, 2007 11:59:20 GMT -5
CHEROKEE BLACKBERRY COBBLER
1 c. fresh or frozen blackberries
1/2 c. honey plus 2 tbsp.
1 c. corn meal
1/3 c. milk
2 tbsp. butter
1 egg, slightly beaten
Combine honey, milk, butter, egg and salt. Add cornmeal to make a batter.
Grease a small casserole dish. Add berries and several tablespoons of honey.
Pour batter over the berries. Bake at 375 degrees for 35 to 40 minutes. Cool
and serve with thick cream.
Blackberry Muffins
1/2 cup butter
1 1/8 cup sugar
1 cup milk
2 eggs
3 cups flour, divided
3 tsp baking powder
1/2 tsp salt
1 tsp vanilla
pinch baking soda
2 cups blackberries
Preheat oven to 400 degrees. Grease 2 12 cup muffin pans, or use liners. In
a large bowl cream butter with sugar and add eggs. Reserve 3 tablespoons of
flour and combine the remaining flour with baking powder, salt and baking
soda. Combine milk and vanilla. Alternately add the milk and flour mixture to the
creamed butter and egg mixutre. Sprinkle reserved flour over berries and
gently fold berries into the mixture. Fill each muffin cup 3/4 full and sprinkle
tops with sugar if desired. Bake 15 - 20 minutes, until done.
Blackberry Jam with Added Pectin
INGREDIENTS
4 cups crushed blackberries (about 1 ½ quarts whole berries)
2 Tablespoons lemon juice
1 box (1 ¾ or 2 ounces) powdered pectin
6 cups sugar
DIRECTIONS:
Wash 6 half-pint jars. Keep hot until needed. Prepare lids as manufacturer
directs.
In large non-aluminum pot, combine the crushed berries, lemon juice and
pectin. Bring to a full rolling boil over high heat, stirring constantly.
Quickly add sugar, still stirring. Return to a full rolling boil that cannot be
stirred down; then boil, stirring for 1 minute. (If using a 2-ounce box of
pectin, boil for 2 minutes). Remove from heat and skim off any foam.
If preparing jam for the pantry, ladle into 1 hot jar at a time, leaving a
¼-inch headspace. Wipe jar rims with a clean, damp cloth. Attach lid. Fill
and close remaining jars. Process in a boiling water bath for 10 min(15 min.
at 1000-6000 ft.; 20 min. above 6000 ft.).
If preparing for freezer or refrigerator, ladle the jam into clean jars ( or
freezer containers leaving a ½-inch headspace); apply lids. Let stand for
12-24 hours at room temperature; freeze or refrigerate. Makes about 6
half-pints.
Storage time: Processed, up to 1 year; unprocessed, up to 1 month in a
fridge, up to 1 year in a freezer.
1 c. fresh or frozen blackberries
1/2 c. honey plus 2 tbsp.
1 c. corn meal
1/3 c. milk
2 tbsp. butter
1 egg, slightly beaten
Combine honey, milk, butter, egg and salt. Add cornmeal to make a batter.
Grease a small casserole dish. Add berries and several tablespoons of honey.
Pour batter over the berries. Bake at 375 degrees for 35 to 40 minutes. Cool
and serve with thick cream.
Blackberry Muffins
1/2 cup butter
1 1/8 cup sugar
1 cup milk
2 eggs
3 cups flour, divided
3 tsp baking powder
1/2 tsp salt
1 tsp vanilla
pinch baking soda
2 cups blackberries
Preheat oven to 400 degrees. Grease 2 12 cup muffin pans, or use liners. In
a large bowl cream butter with sugar and add eggs. Reserve 3 tablespoons of
flour and combine the remaining flour with baking powder, salt and baking
soda. Combine milk and vanilla. Alternately add the milk and flour mixture to the
creamed butter and egg mixutre. Sprinkle reserved flour over berries and
gently fold berries into the mixture. Fill each muffin cup 3/4 full and sprinkle
tops with sugar if desired. Bake 15 - 20 minutes, until done.
Blackberry Jam with Added Pectin
INGREDIENTS
4 cups crushed blackberries (about 1 ½ quarts whole berries)
2 Tablespoons lemon juice
1 box (1 ¾ or 2 ounces) powdered pectin
6 cups sugar
DIRECTIONS:
Wash 6 half-pint jars. Keep hot until needed. Prepare lids as manufacturer
directs.
In large non-aluminum pot, combine the crushed berries, lemon juice and
pectin. Bring to a full rolling boil over high heat, stirring constantly.
Quickly add sugar, still stirring. Return to a full rolling boil that cannot be
stirred down; then boil, stirring for 1 minute. (If using a 2-ounce box of
pectin, boil for 2 minutes). Remove from heat and skim off any foam.
If preparing jam for the pantry, ladle into 1 hot jar at a time, leaving a
¼-inch headspace. Wipe jar rims with a clean, damp cloth. Attach lid. Fill
and close remaining jars. Process in a boiling water bath for 10 min(15 min.
at 1000-6000 ft.; 20 min. above 6000 ft.).
If preparing for freezer or refrigerator, ladle the jam into clean jars ( or
freezer containers leaving a ½-inch headspace); apply lids. Let stand for
12-24 hours at room temperature; freeze or refrigerate. Makes about 6
half-pints.
Storage time: Processed, up to 1 year; unprocessed, up to 1 month in a
fridge, up to 1 year in a freezer.