Blackberry Farm

2 cups blackberries

1 cup sugar

1 deep-dish pie shell

1/3 cup self rising flour

1/2 stick butter

1/2 cup evaporated milk

Preheat oven to 350 degrees. Wash berries; sprinkle with 1/2 cup sugar. Pour berries into the pie shell; set aside. In a separate bowl, mix flour and remaining 1/2 cup sugar and pour over the berries. Slice butter into pats and place on top of the pie mixture. Pour milk over all. Place pie pan on a foil lined cookie sheet as it tends to boil over a little bit. Place in the oven and bake for one hour.

Notes: Be sure to use a deep-dish pie crust. Other fruits such as blueberries and peaches may be used in place of the blackberries.

 

1 can lemonade frozen concentrate

5 cans water (empty lemonade can)

1 cup blackberry syrup

1 cup blackberries, pureed

1/3 cup sugar (optional, adjust to taste)

Combine all ingredients. Chill and serve over ice.

 

1 (8 oz) block sharp cheddar cheese

1/2 cup butter, softened

1/3 cup parmesan cheese, freshly grated

1 egg

1 1/4 cups all purpose flour

1/4 tsp ground red pepper

1/4 tsp salt

1/2 c. toasted pecan halves, finely ground

1/2 cup blackberry pepper jelly

Process the first 4 items in a food processor until blended. Add flour, red pepper, salt and pecans; process until the dough forms a ball, stopping to scrape down the sides. Shape the dough into small balls. (Can use a small pampered chef cookie scoop). Place balls 1 inch apart on an un-greased baking sheet. Press thumb in the center of each ball to make an indentation. (You may need to reform the indentation after baking.) Bake at 400 degrees for 12 - 14 minutes or until lightly browned. Immediately fill each center with pepper jelly. Remove from pans to wire racks, cool completely. Store in an airtight container between layers of wax paper.

2 c. all-purpose flour

1 tsp. cinnamon

1/2 tsp. cloves

1/2 tsp. nutmeg

1 tsp. salt

1 tsp. soda

1 tsp. vanilla 1 1/2 cups sugar

1 cup oil 

   (veg/canola)

1 cup buttermilk

3 eggs, beaten

1 cup blackberry jam

1 cup pecans,

   chopped

Preheat oven to 350 degrees. Grease and flour a 10 inch tube pan. In a large mixing bowl, combine all dry ingredients. Add oil; beat well. Add eggs; mix well. Slowly add buttermilk. Stir in the blackberry jam, pecans and vanilla. Pour into the prepared pan and bake for 1 hour, or until the cake tests as done. Remove from the oven and pour Blackberry Spice Glaze (below) over the hot cake. Let cool in the pan.

3/4 cup sugar

1/2 cup buttermilk

1 tsp. vanilla

1/2 tsp. soda

1 stick butter

1/2 cup blackberry jam

Combine all ingredients in a sauce pan, bring to a boil. Boil for 3 minutes, stirring constantly.

 

1 16 oz pkg sharp Cheddar cheese, grated

1/4 cup onion, finely chopped

1 clove garlic, minced

2 tsps. Worcestershire sauce

1/2 tsp Tabasco sauce

1 cup pecans, toasted, finely chopped

1 cup blackberry pepper jelly

Combine the first six ingredients (all but the pepper jelly); mix well. Shape the cheese mixture into a ring, forming a well in the center. Spoon the pepper jelly into the well; serve with your favorite crackers.

Note: The cheese mixture can be spread onto a platter in any shape, and the blackberry pepper jelly spread on top.

 

1 stick unsalted butter, softened

1/3 cup fresh blackberries (about 12 each)

4 tsp honey

1/2 tsp kosher salt

Make sure the butter is softened to room temperature. Place butter in a bowl and add the remaining ingredients. Using a hand mixer, whip the butter making sure to break up the berries. Serve immediately and enjoy!

Note: This recipe can easily be doubled or tripled for a large crowd. Store the butter after first use in an airtight container in the refrigerator, but allow to return to room temperature when you are ready to use it again. This will ensure the light fluffy texture of the whipped butter.