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Blackberry Trifle Recipe

Blackberry Trifle Recipe

Ingredients

12 ladyfingers or ginger bread
4 cups fresh blackberries
1 cup sugar
1/3 cup flour
1/3 cup orange juice
3 tablespoons brandy extract
6 almond macaroons, crushed
8 cups vanilla pudding
4 cups whipped topping
1/2 cup slivered toasted almonds

Instructions

To make blackberry trifle, mix flour and sugar, combine the berries and stir gently.

Arrange bottom halves of lady fingers (or crumbled ginger bread) in single layer in bottom of a 9 x 9-inch pan. Spread with blackberry mixture evenly around.

Place a second layer of ladyfingers on top. Mix orange juice and brandy extract. Pour over ladyfingers. Hand crush macaroons and sprinkle over top. Cover with pudding. Allow to chill and set for 1 hour. Spread whipped topping over pudding. Decorate with toasted almonds.

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Blackberry Pie Recipe

Blackberry Pie Recipe

Ingredients

Pre-made store bought pie crust
3 tablespoons of flour
1 cup of sugar
1 tablespoon of orange zest
3 cups of blackberries
2 tablespoons of blackberry brandy
2 tablespoons of sugar

Instructions

Preheat your oven to 400 degrees.

Sift 3 tablespoons of flour with 1 cup of sugar and mix lightly with the orange zest. Add the 3 cups of blackberries into the mixture then pour into the pie dish.

You can either cover the pie filing with the top crust (if you do so make sure you cut vents in the crust to allow steam to escape). If you decide to cover, brush the top crust with some melted butter and sprinkle some sugar evenly on top.

You can also take the top crust and cut it into strips and then make a lattice on top of the pie filling. Brush the top crust with melted butter and sprinkle on a very light coat of sugar approximately 2 tablespoons. This makes an amazing presentation when done correctly.

Place in oven and bake for 15 minutes then reduce the temperature to 325 degrees and bake for about another 25 minutes or until the crust is golden brown. When you take the blackberry pie out of the oven pour the brandy into the vents or between the lattice.

If you want to make the blackberry pie go over the top, add a dollop of whipped cream on top and a scoop of vanilla ice cream along side. Then serve with some of the brandy.

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Blackberry Tart Recipe

Blackberry Tart Recipe

Ingredients

Pastry:
1/2 cup butter
3/4 cup flour
1/4 cup sour cream

Filling:
8 oz. cream cheese
1/2-3/4 cup sugar
1 t. vanilla
1/2 cup sour cream

Topping:
4 cups blackberries

Glaze:
1/2 cup water
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice

Instructions

To make the blackberry tart: For crust, blend flour and butter with pastry cutter. The flour should be crumbly when the butter is fully cut in. Also, make sure you do not overheat the mixture. If you do, place the flour/butter mixture in the refrigerator for about 20 minutes. Add cold sour cream. Chill for 8 hours or overnight. Roll out and place in bottom of pan, preferably a tart pan. Bake in 350°F. oven for 30 minutes or until golden brown. Let cool.

For cream filling, blend cream cheese and sugar until smooth. It is easy to mix with a hand blender or larger counter top mixer. Add vanilla. Gradually add sour cream until smooth.

Evenly spread cream filling over crust. Arrange 3 cups of berries on top of filling. Refrigerate one hour. Squish remaining berries for juice. Combine juice with water, sugar and cornstarch in saucepan. Cook until sauce thickens and clears. Add lemon juice. Cool. Brush over blackberry tart and return to fridge until ready to serve.

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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.

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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.

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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.

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