Blackberries and Blueberries

BLACKBERRIES Skillet Blackberries And Dumplings 1 c flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 tsp plus 1 cup sugar 1 lg egg 2/3 c buttermilk 3 tb butter 1 pinch ground nutmeg 1 qt fresh or frozen      blackberries In a small bowl, sift flour, baking powder, baking soda, salt and 2 teaspoons sugar together. In a large bowl, combine the egg yolk, buttermilk, 2 tablespoons butter, nutmeg, and mix well. Add the wet ingredients to the dry, alternating dry with wet, mixing after each addition until just barely combined. (Do not over mix). Beat the egg white in small bowl until soft peaks form, gently fold into the batter. Use the remaining tablespoon of butter to grease a deep skillet, 10 inches wide. Drop large spoonfuls of the dumpling batter into the skillet and cook, about 5 or 6 at a time, over medium-high heat, turning once, until both sides are browned, 4 to 5 minutes per side. Remove from skillet and set aside. Continue this process until all the batter has been used up. Pour the blackberries into the same skillet. Add the remaining cup of sugar or less to YOUR taste and stir to combine. Bring to a simmer, reduce heat to low, place pan-fried dumplings on top and cook for 10 minutes. Serve warm. Cornmeal Cake With Rosemary Syrup       and Blackberries THE CAKE: 1/2 c salted butter - softened 1 c sugar 1 c yellow cornmeal 3/4 c all-purpose flour 1 ts baking powder 3/4 tsp salt 2 lg eggs 1 lg egg yolk 2/3 c milk ROSEMARY SYRUP: 3/4 c sugar 3/4 c water 1/3 c fresh rosemary - chopped 1 tb fresh lemon juice 1/2 tsp vanilla ACCOMPANIMENTS: lightly-sweetened whipped cream 1 pt blackberries Preheat oven to 350 degrees and butter and flour an 8x2-inch round cake pan. Make cake: In a large bowl with an electric mixer, beat together butter and sugar until light and fluffy. Add eggs, and yolk, one at a time, beating well after each addition. In a separate bowl, mix together dry ingredients and add to butter and egg mixture, 1/3 at a time, alternating with milk. Beat on low speed until combined. Beat batter on high speed until pale yellow, about 3 minutes. Pour batter into prepared pan and bake in middle of oven 40 minutes, or until a tester comes out with a few crumbs adhering. Make rosemary syrup while cake is baking: In a small saucepan, simmer all syrup ingredients except vanilla 10 minutes. Remove pan from heat and stir in vanilla. Cool syrup 30 minutes and strain through a sieve into a 2-cup measure. Cool cake in pan on a rack 10 minutes. Invert cake onto hand and return, right-side up, to rack. While cake is still warm, gradually brush 1/3 cup syrup over it, allowing syrup to soak in before adding more. Chill remaining syrup in a small pitcher, covered. Syrup-soaked cake may be made 1 day ahead and kept wrapped in plastic wrap at room temperature. Serve cake, cut into wedges, with whipped cream, blackberries, and remaining rosemary syrup. Kentucky Blackberry Jam Cake 1 c raisins 1 8 1/2 oz can crushed pineapple 2 1/2 c all-purpose flour 1 ts baking soda 1 ts cinnamon 1 ts nutmeg 1/2 tsp cloves 1/2 c shortening 1/2 c butter or margarine 1 c sugar 5 eggs 1 c seedless blackberry jam 2/3 c buttermilk 1 c chopped pecans CARMEL ICING: 2 tb butter or margarine 1/2 c packed brown sugar 3 tb milk 1 3/4 c powdered sugar Soak raisins for several hours or overnight in the crushed pineapple. Sift together flour, baking soda, cinnamon, nutmeg and cloves. Cream shortening and butter or margarine in large bowl of electric mixer. Gradually add sugar and beat until fluffy. Add eggs one at a time, beating well after each addition. Blend in jam. Alternately add sifted dry ingredients and buttermilk to the creamed mixture. Blend in pineapple, raisins and pecans. Pour batter into 13x9x2-inch pan that has been greased and floured. Bake at 350 degrees f. for 55 to 60 minutes or until done. Frost with icing. This will freeze. Blackberry Cobbler 2 tb cornstarch 1 1/2 c sugar 1 tb lemon juice 4 c blackberries 1 c flour 1 ts baking powder 1/2 tsp salt 6 tb butter, cold, cut into bits vanilla ice cream In a large bowl, stir together the cornstarch and 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice and blackberries, and combine the mixture gently but thoroughly. Transfer to an 8-inch cast-iron skillet. In a bowl, combine well the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms a dough. Bring the blackberry mixture to a boil on top of the stove, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a foil lined baking sheet in the middle of a preheated 400f oven for 20-25 minutes or until the topping is golden. Serve warm with vanilla ice cream. Peach Blackberry Pie pie crust for a 2 crust pie 3 cups peeled and sliced peaches 1 cup fresh blackberries       (raspberries or blueberries may be used) 2 tablespoons cornstarch 3 tablespoons quick cooking tapioca 1 cup sugar 1/2 teaspoon of cinnamon 1 tablespoon lemon juice Preheat the oven to 375 degrees. Roll out one crust on a floured board. Place in a pie pan and chill. Combine 1 cup of peaches, cornstarch, tapioca, sugar, cinnamon and lemon juice in a medium saucepan over high heat. Bring to a boil and cook, while stirring, until thick and shiny, about 3 minutes. Cool for 10 minutes, then stir in the rest of the peaches and berries and spoon into the chilled pie shell. Top with the second crust cut into strips and formed into lattice. Bake in the middle of the oven for 50 minutes until the fruit bubbles and the crust is brown. Place a sheet pan on the shelf below the pie to catch any dripping juice. Cool before cutting. Blackberry Muffins 1/2 c butter 2 eggs 1 1/8 c sugar 3 c flour, divided 3 tsp baking powder 1/2 tsp salt 1 pinch baking soda 1 c milk 1 tsp vanilla 2 c 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 the 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 mixture. 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.

BLUEBERRIES Blueberries And Cream Cheesecake CRUST: 12 oz vanilla wafer cookies; crushed 3/4 c butter; melted FILLING: 3 8 oz packages cream cheese 1 c granulated sugar 3 eggs 2 egg yolks 3 tb all-purpose flour 2 tsp vanilla extract 1/4 c whipping cream TOPPING: 3 tb cornstarch 1 c plus 3 tb water, divided 1 c granulated sugar 16 oz blueberries For crust, combine cookie crumbs and butter. Press into bottom and halfway up sides of a greased 9-inch spring- form pan. Cover and refrigerate. For filling, beat cream cheese 5 minutes in a large bowl, adding 1 package at a time. Add sugar and beat 5 minutes longer. Add eggs and egg yolks, one at a time, beating 2 minutes after each addition. Beat in flour and vanilla. Beat in cream. Preheat oven to 500 degrees. Pour filling into crust. Bake 10 minutes. Reduce heat to 200 degrees. Bake 1 hour. Turn oven off and leave cake in oven 1 hour without opening door. Cool completely on a wire rack. Remove sides of pan. For topping, combine cornstarch and 3 tablespoons water in small bowl; stir until smooth. Combine sugar and remaining 1 cup water in a small saucepan. Stirring constantly, cook over medium heat until sugar dissolves. Stirring constantly, add cornstarch mixture and cook until mixture boils and thickens. Remove from heat and cool to room temperature. Stir in blueberries. Spoon topping over cheesecake. Loosely cover and refrigerate 8 hours or overnight. Serve chilled Poached Rhubarb Sauce With       Blueberries Over Orange Sections 1 lb rhubarb, trimmed and cut       into thin slices 1/4 c orange juice 5 tb sugar 1/2 tsp finely grated orange zest 1 c fresh or frozen blueberries 2 lg naval oranges, peeled and       cut into sections 1 mint sprigs for garnish Combine the rhubarb, orange juice, sugar, and orange zest in a saucepan. Cover, bring to a boil over medium high heat, then turn to low and cook for 8 minutes or until the rhubarb is very soft. Stir in the blueberries and chill for later, or spoon into 4 dessert bowls. Arrange the orange sections in a flower shape on top of the sauce and garnish with a sprig of mint. Minted Cantaloupe & Blueberries 1/2 c sugar 1 c water 2 tb mint; crushed 1 c blueberries 2 c cantaloupe balls mint; for garnish Combine sugar, water and crushed mint in saucepan. Boil for 3 min. Strain and chill. Add blueberries and cantaloupe balls to syrup. Serve either as a salad or with whipped topping for dessert. Blueberries in a Cloud 6 egg whites 1 pinch cream tartar 1 1/4 c sugar BLUEBERRY FILLING 1 tb butter 3 c blueberries 1/2 c sugar 1/4 c brandy 1/2 tsp cinnamon 1/4 tsp nutmeg and ginger 1 c whipped cream For the meringue, place egg whites in a mixing bowl and on high speed whip until the eggs whites are foamy. Add cream of tartar and mix well. Add sugar with the machine running about 1 tablespoon at a time. Once the sugar is incorporated, let mix until the egg whites are shiny and hold a stiff peak. Place the meringue in a piping bag fitted with a star tip. Pipe onto a sheet pan with a parchment paper lining. Pipe 8 - 4 inch circles onto the parchment paper. If you like, you can draw the circles on the paper to ensure that you have even circles. Place the meringue in a 250 degree oven and bake about 1 hour or until dry and crisp. Turn the oven off and allow meringue to cool in the oven. Remove from the oven and set a side while you make the blueberry mixture. For the blueberry filling, heat a large saute pan with butter until bubbling add blueberries and saute until the blueberries start to soften about 2 to 3 minutes. Add sugar and brandy and cook until the sugar is dissolved. Add spices and mix with berries. Remove from the heat and allow to cool just a little bit. To assemble the dish, on each plate, place one of the meringue layers. Then top with some of the blueberry mixture - about 1/3 cup. Top with a little bit of the whipped cream. Then top with another meringue layer. Finish with more blueberry filling and then top with the last of the whipped cream. Serve immediately. Cornmeal Pancakes With Blueberries 1 1/4 c cornmeal 1 c all purpose flour 1 ts baking powder 1 ts baking soda 1 ts salt 2 c buttermilk 3 tb butter; melted 3 lg eggs; separated 2 tb honey 6 tb butter 2 c blueberries maple syrup Preheat oven to 200F. Mix cornmeal,flour, baking powder, baking soda and salt in large bowl. Whisk buttermilk, melted butter, egg yolks and honey in medium bowl to blend. Add to dry ingredients and stir until blended. Beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Melt 2 tbs butter in heavy large skillet over medium heat. Drop batter by 1/4 cupfuls into skillet. Sprinkle each pancake with 2 tablespoons blueberries. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Transfer pancakes to large baking sheet. Place pancakes in oven to keep warm. Repeat with remaining batter and blue- berries, adding more butter to skillet as necessary. Serve hot with maple syrup. Rice Pudding With Blueberries 3/4 c rice 4 c milk 1/2 c sugar nutmeg 1 c fresh blueberries 1/2 c heavy cream 1 ts vanilla extract Combine the rice and milk in a saucepan or in the top of a double boiler and cook until very soft, about 45 minutes. Stir in sugar and nutmeg. Cool slightly. Fold in blueberries. Whip the cream and vanilla together. Pour the pudding into a broilerproof dish and top with whipped cream. Place under the broiler and brown top slightly. Sprinkle a few additional berries on top if you like. Serve at once. Snowflake Pancakes With Blueberries 1 package dry yeast 1/4 c water 1 qt buttermilk 1 tb baking soda 4 tb sugar 1 ts salt 4 c flour 2 tb baking powder 1/4 c cooking oil 6 eggs - well beaten 1 c blueberries Preparation of these pancakes must begin the night before they are to be served. Soften yeast in warm water. In a separate container, mix together buttermilk, baking soda, sugar and salt. Add to this the softened yeast. Sift flour and baking powder together and add, with the oil, to the buttermilk mixture. Mix well. Fold in the eggs. Place in refrigerator over- night in a container large enough to allow the batter to double in bulk. In the morning add the blueberries to the dough and stir down. Cook in a fry pan over medium heat and serve. This recipe will keep in a refrigerator for a week or more. Recipe can be halved.

Apples and Asparagus | Beans and Beets | Blackberries and Blueberries
Broccoli and Brussel Sprouts | Cabbage and Cantaloupes | Carrots and Cauliflower
Cherries and Corn | Eggplant and Gooseberries | Grapes and Greens
Horseradish and Lettuce | Mushrooms, Okra and Onions | Peaches, Peas and Pears
Peppers and Plums | Potatoes and Pumpkins | Radishes and Raspberries
Rhubarb and Rutabagas | Squash - Summer and Winter | Strawberries and Sweet Potatoes
Tomatoes | Turnips and Watermelon/Honeydew Melon

Farmers' Market Home Page