Tag: blackberry

Since I have blackberries growing along my fence, I am always looking for new blackberry recipes.

This recipe for Blackberry Dumplings is a clear winner.

Besides being simple and tasty – its also can be made in a dutch oven for a camping treat.

Try it an tell me what you think.

Blackberry Dumplings Recipe

Ingredients

• 1 qt Fresh or frozen (loose-pack) blackberries
• 1 c Plus 1 tablespoon sugar, divided
• 3/4 teaspoon salt, divided
• 1/2 ts Lemon extract
• 1 1/2 c All-purpose flour
• 2 ts Baking powder
• 1/4 ts Ground nutmeg
• 2/3 c Milk
• Cream or whipped cream, optional

Procedure

• In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and lemon extract.
• Bring to a boil
• Reduce heat and simmer for 5 minutes.
• Meanwhile, in a mixing bowl, combine flour, baking powder, nutmeg and remaining sugar and salt.
• Add milk
• Stir just until mixed. (Dough will be very thick.)
• Drop by tablespoonfuls into six mounds onto hot blackberry mixture
• Cover tightly and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean.
• Spoon into serving dishes.

If cooking in an oven I used 400 degrees Fahrenheit for 15 minutes, but the recipe really is designed for a campfire.

I saw something like this on pinterest, but it was called bluies – where someone got the idea to use blueberries in their brownie mix.

It looked really cool, but I don’t grow blueberries.

I do have blackberries, so I figured, what the heck, I would try it.

Since I am substituting something I can grow (blackberries) for something I cannot (Chocolate), I am making a prepper desert because I can store or grow everything needed.

I now share my recipe for Blackberry Brownies – you could call them blackies, but some social justice warrior would probably make a stink for some non-existent slight.

Ingredients:

• 2 1/2 cups fresh blackberries
• 1 1/2 sticks butter
• 1 3/4 cups white sugar
• 3 large eggs
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 tsp vanilla
• 1 tsp fresh squeezed lemon juice
• Grated rind from whole lemon – about 2 tsp
• 1 heaping cup of flour – or up to 1 1/4 cups
• 1 cup chopped walnuts

Procedure

• In a large sauce pan on medium heat, cook 2 cups of the berries.
• Gently smash them using a fork or potato masher.
• Cook for 8 to 10 minutes, or until most all of the liquid has evaporated and you have a thick syrup.
• When stirring the syrup occasionally stir the mixture away from the bottom of the pan. When the syrup moves very slowly to fill back in the space add the lemon juice and rind and stir to combine.
• Immediately take off the heat and add the butter stirring to melt.
• When melted, add the sugar and stir to combine.
• After the sugar has been incorporated, the mixture should be cool enough to add the eggs.
• Add them one at a time mixing each one well into the batter. Then add the vanilla.
• Add the cinnamon and salt to the flour and stir with a fork. Then, add the flour mixture all at once. Gently fold the flour into the mixture.
• When all combined, beat the mixture for 60 to 80 strokes. If the batter seems too wet, add a little more flour.
• Next, add the walnuts and the 1/2 cup of remaining fresh blackberries on top and stir to combine.
• Pour into a prepared 8″ square cake pan and bake at 350 for 40 to 50 minutes. This is a wet batter and takes a little longer than regular brownies.
• Test as you would for brownies. Cool before cutting and serving.

This recipe on making blackberry sauce is a very easy way to use blackberries. I a couple years ago I planted several canes of blackberries along my fence, and they have been my biggest agricultural success. I later used this sauce as a base for some very good blackberry wine…

It does not matter if you use this recipe to make wine, or dump this over pancakes or ice cream this is a tasty way to use blackberries.  And if you plant them, you will end up with a lot of them because they turn difficult to control and spread everywhere…

Ingredients

• Blackberries
• Sugar
• 2 tablespoons corn starch
• 2 Tablespoons water

Recipe

• Cover berries with sugar
• Cook berries in a nonreactive pot on medium high heat until sugar melts
• Mix cornstarch with water and mix into a slurry. This is a thickening agent.
• Take pot off heat and mix in corn starch mixture
• Put back on heat and cook until they reach the consistency you desire
• Bottle and if storing for long term process in a water bath canner.

I like blackberries, but I really hate the seeds, which leads to the beauty of this blackberry sauce recipe.  If you use a strainer  you can get the sauce without the seeds.  And until someone is able to crack how to get seedless blackberries (which is harder than you’d think) this will have to do.