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RECETAS RECIPES. BLACKBERRY FLUMMERY 1 quart Blackberries 1/2 cup hot water 3 cups cold water Dash of salt Dash of cinnamon 2 tbls cornstarch 1 - 1 1/2 cups sugar (adjust sugar to taste)
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BLACKBERRY FLUMMERY 1 quart Blackberries 1/2 cup hot water 3 cups cold water Dash of salt Dash of cinnamon 2 tbls cornstarch 1 - 1 1/2 cups sugar (adjust sugar to taste) Wash and pick over berries, discarding any imperfect ones. Combine berries, water, sugar, salt and cinnamon in a saucepan. Bring to a boil, stirring well. Reduce heat an simmer gently about 5 to 8 minutes. Add 3 tablespoons cold water to cornstarch to make a smooth paste. Blend into hot cooking berries. Stir constantly until berries are slightly thick and translucent in color, about 2 to 3 minutes. Serve cold with milk for breakfast or with whipped cream for dessert
POLISH BLACKBERRY SOUP 1 pint ripe blackberries 2 small lemons, sliced very thin 1 one-inch stick cinnamon 2 cloves 1/2 cup sugar 2 cups cold water 2 cups sour cream Put all ingredients except sour cream into a soup kettle (any heavy pan) and bring to a boil. Lower heat and simmer 10 minutes or until fruit is soft. Remove cinnamon stick and cloves. Put cooked berry mixture in blender for about 20 seconds. Cool and chill well. Stir in sour cream just before serving.
BLACKBERRY PIE 1 10" Unbaked Pie Shell1 qt Blackberries1 c Flour2 c Granulated Sugar1 c Milk Fill shell with berries. Mix flour, sugar, and milk. Pour mixture over berries. Bake at 350° for 45 to 50 minutes until center is set. If desired, brown under broiler.
3-STEP CRANBERRY CHEESECAKE 3 pk Fat-Free Cream Cheese Softened3/4 c Sugar1 ts Vanilla extract3 Eggs3/4 c Cranberries -- chopped1/2 ts Grated orange peel1/3 c Graham cracker crumbs MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Do not overbeat after adding eggs. Stir in *1/2 cup* of the cranberries and peel. Spray 9-inch pie plate with no stick cooking spray; sprinkle bottom with crumbs. POUR cream cheese mixture into prepared pie plate. Sprinkle with remaining 1/4 cup cranberries. BAKE at 325F for 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Makes 10 servings
BLACKBERRY MILKSHAKE2 ice cubes1 cup blackberries2 tablespoons sugar4 scoops vanilla ice cream1/2 cup milk Place the ice cubes in a blender or food processor and process to crush. Set aside 4 of the blackberries and add the remaining berries to the blender or food processor along with the sugar. Puree until smooth. Add the ice cream and milk, and process until smooth or to the desired consistency. Pour into 2 tall glasses and garnish with the reserved berries.
MERMELADA DE MORAINGREDIENTES (para 4 personas)1 kilo de moras.½ kilo de azúcar.½ litro de agua.PREPARACIÓN:Lavamos cuidadosamente las moras, y eliminamos todas las hojas y rabitos. Se ponen en una cazuela con medio litro de agua y se deja que arranque el hervor. En ese momento retiramos inmediatamente el recipiente del fuego y mantenemos tapado durante cinco minutos. Sacamos las moras y pasamos por un tamiz. Lavamos cuidadosamente el recipiente donde hemos hervido.A continuación colocamos las moras de nuevo junto con el azúcar sobre el fuego.Calentamos y removemos con una espátula de madera y dejamos hervir hasta obtener una mermelada espesa. En ese momento apartamos y dejamos enfriar
BIZCOCHO CON MORAS Ingredientes: 1 ud. yogur de fresa 3 vaso harina 2 vaso azúcar 1/2 vaso aceite 3 ud. huevo 1 sobre levadura 200 gr. mora Elaboración:No abrir el horno para que el bizcocho suba. En una fuente de cristal semicircular echamos el yogur, la harina, el azúcar, el aceite, la levadura y lo batimos todo hasta que no queden grumos. Entonces, se añaden las moras y se mete al horno media hora, hasta que se ponga tostadito, a 150 grados.
