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Those juicy, purple blackberries that we love are
at their peak right now, growing wild on hillsides just about
anywhere you look in the High Country. When buying or picking,
it’s best to choose unbruised, slightly soft berries with
a deep color. They can be kept in the fridge for a few days unwashed
and loosely covered in a single layer on a tray or cookie sheet
lined with paper towels. But who wants to keep them in the refrigerator
when you can throw them in a pot for a luscious dish or dessert?
Blackberry
Pancakes
1 cup blackberries
¼ cup melted butter
2 eggs
2 cups buttermilk
1 tsp. baking soda
2 cups flour
1 tsp salt
1 tbsp sugar
tsp baking powder
Beat eggs until light and fluffy. Beat in buttermilk and
soda. Sift flour, salt, sugar and baking powder. Add flour mixture
to egg mixture, beating well to make a thin batter. Add blackberries
and butter. Fry on a hot buttered griddle until puffy and golden
brown, turning cake only once.
Canned
Blackberry Syrup
2 cups blackberry juice (from approximately 1 ½ qt. blackberries.)
2 cups sugar
2 cups white corn syrup
Measure juice into large pot and heat to boiling; add sugar,
stirring until dissolved. Add corn syrup, heat to boiling, and
simmer about five minutes. Pour into hot, sterilized jars. Seal
lids with screw bands. Place in boiling water bath 10 minutes.
Easy
Blackbery Pie
2 cups fresh blackberries
¾ cup sugar
1 Tbs cornstarch
1/8 tsp salt
¼ cup all purpose flour
¼ tsp cinnamon
1 frozen pie crust, thawed
Rinse fresh berries. In a separate bowl combine the sugar,
cornstarch, salt, flour and cinnamon. Mix thoroughly. Combine
the dry ingredients with the berries, coating the berries.
Place berry mix in crust and bake for about 45 minutes at 350
degrees, watching carefully to keep crust from over-browning.
Blackberry
Dumplings
1 quart blackberries, cleaned and rinsed
½ cup water
1 cup sugar (or more to taste)
1 tsp. vanilla
2 cups Bisquick
2/3 cup milk
1 Tbs. sugar
Sweetened whipped cream or Cool Whip
Cook berries in water in large pot over medium heat, stirring
occasionally until berries are tender and water colors. Add sugar;
stir in well, then cook for 5 minutes. Lower heat until berries
are just simmering. Meanwhile, combine Bisquick, milk and the
remaining tablespoon of sugar; mix well. Drop dumplings by tablespoon
onto simmering berries. Cover and cook 15 minutes. Serve dumplings
with berries spooned over and top, add Cool Whip or vanilla ice
cream for special treat. (For thicker base, add a dab of cornstarch
mixed with water to berry mixture.)
Blackberry
Yogurt Muffins
1 cup blackberries
1 Tbs. sugar
1 large egg
1 cup plain yogurt
3 Tbs. margarine, melted
2½ cups Bisquick
1 tsp. chopped lemon zest
Preheat oven to 400F. Sprinkle berries with sugar; toss lightly
to coat; set aside. In a large bowl, beat egg; add yogurt and
melted butter or margarine; beat until smooth; add baking mix;
stir until just blended; fold in berries and lemon zest. Spoon
mixture into greased or sprayed muffin cups and bake for 20-25
minutes.
Don’t forget your copy of “Lovin’ Spoonful
. . . Cooking With Family and Friends,” a compilation
of nearly 400 mouth-watering recipes by Sherrie Norris.
It is available at all locations of High Country Media
– Boone, Banner Elk, West Jefferson, and at The
Avery Journal in Newland, all Boone Drugs, Black Bear
Books, Trailway Laundry, Wilcox Emporium,( top level,
booth 312-W,) and beginning June 15 at Mast Store locations.
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