All posts by traderscreek

Uncategorized

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.

Back to blackberry recipes

Uncategorized

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.

Back to blackberry recipes

Recipes

Blackberry Recipes

Blackberry Recipes

 

Blackberry Cobbler

Blackberry Pie

Blackberry Cheesecake

Blackberry Trifle

Berry-Rhubarb Pie

Blackberry Custard Pie

Blackberry Tart

Blackberry Roll

Blackberry Vinaigrette

 

Blackberries are truly a great fruit. They are widely distributed and wild varieties are juicy and sweet. For the health lovers blackberries are rich in antioxidants and flavor. If you have a favorite blackberry recipe you would like us to post send an email

Read about blackberry plants and what is edible here at traderscreek blackberry plant post

 

Uncategorized

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.

Back to blackberry recipes

Uncategorized

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.

Back to blackberry recipes