Tag: blackberries

Breads · Breakfast · Daily Thoughts · Desserts · Fruit · Uncategorized

French Clafoutis With Raspberries

Chocolate Castles2 Comments

Saw this on Facebook one night and remembered that to take a picture of the recipe. Well, last night I made it. Oh my,where has this been all my life? It was simply delicious and so easy to make. Before leaving for the grocery store yesterday, I actually remembered to look at the recipe to see what i would need to buy to make it. That is unusual for me. Usually I get to the store and think, “what was I needing to get to make such and such?” Then I get home and see the recipe and then think, “ok, next time I will look at the recipe BEFORE going to the store so I won’t have to jump back in the car (well, actually it has been years since I was able to “jump” in anything) and run back to the store, or in most cases, plan on making the new recipe after the next trip to the store. And the cycle goes on and on. But this time, I did actually remember to look and see what I needed BEFORE going. I like to think it is the new Vitamins I am using called Smarty Pants. But, since I got home with the newly bought ingredients to make this simple recipe that made us feel so sophisticated knowing we were eating a French dessert, it just immediately became a favorite. Seriously, it is so good. A cross between a pudding and a cake or a thicker Dutch Baby. Don’t get me started on how much we love Dutch Babies for breakfast. After you have one in Chicago, well, let’s just say that we remember Chicago more than just it’s hot dogs now. So go to the store, buy some raspberries, blueberries or blackberries and make it this weekend. You can thank me later.

Ingredients

2 cups raspberries (I used one cup of raspberries and used frozen blueberries to fill in the rest)
3 large eggs, at room temperature
1/2 cup flour
1 teas vanilla
1/4 teas almond extract
Pinch of salt
1/2 cup plus 2 tables granulated sugar
1 1/3 cups whole milk
softened butter to grease baking dish
Powdered sugar for dusting the top

Directions

Preheat oven to 375. Generously grease with butter a broad, shallow baking dish (like a 2 qt)
Wash the raspberries and gently pat dry on a paper towel. ( allowed them to dry for about 2 hours on a paper towel) Allowed the frozen blueberries to thaw on a separate paper towel)
Lay them in a single layer in the baking dish, points facing upward.
With electric mixer and a bowl or a blender, mix together until smooth the eggs, flour, vanilla and almond extracts, 1/2 cup sugar and the milk.
Pour the batter slowly over the berries. Sprinkle the batter with the remaining 2 tables sugar.
bake the clafoutis until the custard is just set; test y poking the tip of a sharp knife in the enter of the dish. If it comes out clean, it is done. About 30 minutes. I baked mine 32 minutes and it was perfect. Depends on the size/shape of the dish you use. If it is a deeper dish, you might need to bake it about 35 minutes.
Sprinkle powdered sugar over the top. We ate it warm, but can be served warm or cold. Tonight we will have the other half we didn’t eat last night, but top it with whipped cream. It is really a great and easy dish. Trust me….

Vanilla Cream Fruit Tart
Breakfast · Desserts · Fruit · Uncategorized

Vanilla Cream Fruit Tart

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Wow, this is delicious. Because I had ladies over this morning for Bible Study, it is so exciting to me to look for new things to make for them. When I ran across this Taste of Home, 2017 magazine the other day, the picture of the fruit grabbed my attention. I did vary it just a touch as I didn’t have pineapple juice in the house so just substituted orange juice. It was wonderful.

3/4 cup butter, softened
1/2 cup powdered sugar
1 1/2 cups flour
1 pkg (10-12 oz) white baking chips, melted and cooled
1/4 cup heavy whipping cream
1 pkg (8 oz) softened cream cheese

1/2 cup pineapple (or orange) juice
1/4 cup sugar
1 tables cornstarch
1/ teas lemon juice
1 1/2 to 2 cups fresh strawberries (I didn’t have strawberries I used blackberries)
1 cup fresh blueberries
1 cup fresh raspberries

Preheat oven to 300. Cream butter and powdered sugar until light and fluffy. Beat in flour. Mixture will be crumbly. Pat unto a lightly greased 12″ pizza pan.
Bake until lightly browned, 25-28 minutes. Cool
Beat melted chips and whipping cream until smooth. Beat in cream cheese until well combined. Spread cream cheese mixture over cooled crust. Place in fridge while making the topping.
In a small saucepan, combine fruit juice (pineapple or orange), granulated sugar, cornstarch and lemon juice. Bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Cool.
Arrange all berries over cream cheese layer; brush with pineapple mixture. Refrigerated at least 1 hour before serving.

Breads · Breakfast · Cakes · Desserts · Fruit · Uncategorized

Blackberry, Browned Butter & Almond Tart

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Taken from Southern Living Magazine, this recipe caught my eye and with a sack of blackberries already in the fridge, it sounded too good not to try. It is also one of those rare moments when I have almond flour in the house, which I had purchased to make another batch of french macaroons.

1 1/2 cups (12 oz) unsalted butter, plus more for the pan

8 large egg whites

3 1/4 cups unsifted powdered sugar, plus more for dusing

1 1/2 cups almond flour

1 cup plus 1 tables all purpose flour, divided, plus more for pan

1 tables vanilla bean paste

1 1/2 cup fresh blackberries

Preheat oven to 325. Grease and flour a 12 ” round tart pan with removable bottom; place tart pan on a rimmed baking sheet lined with parchment paper. Melt butter in a saucepan over medium-high and cook, stirring often, until butter releases a nutty aroma and milk solids are golden brown, about 8 minutes. Immediately transfer butter to a bowl; ;cool slightly, about 10 minutes.

Beat egg whites with a heavy duty electric mixer on medium speed until frothy, about 30 seconds. Gradually add powdered sugar; beat until light and fluffy. Gradually add almond flour and 1 cup of the all purpose flour; beat on medium low speed until incorporated. Add vanilla bean paste (if you don’t have vanilla paste, add 2 teas vanilla) and browned butter. Beat on medium-low speed until incorporated. Spread batter in prepared pan. Toss blackberries with remaining 1 tablespoon all purpose flour and sprinkle over the batter.

Bake in preheated oven until golden brown and a wooden pick inserted in center comes out clean, 42-45 minutes. Cool in pan on a wire rack 15 minutes. Remove sides of pan and cool 30 more minutes. Dust with powdered sugar before serving.

Daily Thoughts · Fruit · Uncategorized

Blackberry-Blueberry Cobbler

Chocolate Castles2 Comments

Saturday I remembered I had fresh blackberries in the freezer that we got last summer. When I saw this recipe on the back cover of a Paula Deen Magazine, I quickly got the blackberries out and proceeded to make it. The recipe is from a Diner in Sevierville, TN and is called Black & Blue Southern Style Cobbler. We devoured it with Blue Bell Homemade Vanilla on top.

5 cups blackberries

5 cups blueberries

3/4 cup sugar

1/4 cup Hillside Winery’s Black & Blue Wine

1/2 cup water

1 stick butter (1/2 cup)

Crust:

1 cup sugar

1 cup self-rising flour

1 cup whole milk

Preheat oven to 350.

In a large pot, combine fruit, sugar,wine and water. Bring to a low boil, stirring often to keep the fruit from sticking. Meanwhile, mix sugar and flour in a bowl. Add milk, stirring as you add until batter is well mixed. Set aside.

Once the fruit mixture is hot, melt the stick of butter in the preheated oven in a 9×9 pan. Once butter is melted, pour fruit into the pan and stir to mix together.

Pour batter (crust) evenly over fruit and return to oven. Bake at 350 until crust is a golden brown. About 45 minutes. Top with ice cream or whipped cream.

Desserts · Fruit

Blackberry-Peach Cobbler Bars

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I am a cobbler junkie. When I saw this in the new Southern Living, I had to try it. Think about these bars with homemade peach ice cream this summer. Wow, what a combo….

1 cup butter, softened

1 cup firmly packed light brown sugar

1 1/2 cups sugar, divided

4 eggs

1 tables vanilla

1 teas baking powder

3/4 teas salt

3 1/4 cups flour

3 (6 oz) packages fresh blackberries (about 4 cups)

4 cups peeled and sliced fresh firm ripe peaches

3 tables bourbon (opt)

1 cup roasted glazed pecan pieces

Preheat oven to 350. Beat first 2 ingredients and 1 cup of the sugar at medium speed with mixer, until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in vanilla.

Stir together baking powder, salt and 3 cups flour. Gradually add to butter mixture, beating just until blended. Spread three-fourths of batter in a greased and floured 13×9 pan; sprinkle with blackberries.

Stir together remaining 1/2 cup sugar and 1/4 cup flour in a medium bowl; add peaches and bourbon* (if you are omitting bourbon, use either whipping cream or orange juice), stirring to coat. Spoon mixture over blackberries.

Stir pecans into remaining batter; dollop over peach mixture.

Bake at 350 for 1 hour or until golden and bubbly. Cool completely on a wire each. Cut into bars.