Mixed Berry Almond Cobbler

Mixed Berry Almond Cobbler

Berry filling:

6 cups mixed berries fresh or frozen

1/4 cup sugar

2 tablespoons flour

1 tablespoon pure vanilla extract

2 teaspoons pure almond extract

1 tablespoon lemon zest

1 tablespoon lemon juice

Topping:

1 cup flour

1/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup heavy cream

1 egg

1 teaspoon pure almond extract

4 tablespoons  crumbled almond paste

1/4 cup sliced almonds

2 tablespoons diced butter

Preheat oven to 350 degrees.

Toss berries with the filling ingredients and place into a 7×11 / 2quart baking dish.

In a bowl combine the dry ingredients for the topping except the sliced almonds. Mix until combined. Stir in the egg, cream , almond extract and almond paste. Stir to combine. Place topping in dollops over the berry filling. Sprinkle the sliced almonds over the top. Evenly distribute the diced butter over the topping. Bake for about 30 minutes or until filling is bubbling and topping is golden brown.

Bumble Berry Pie

 

2 disks pie dough to fit 9 inch pie plate or puff pastry

1 cup blueberries

1 cup blackberries

1 cup raspberries

1 cup strawberries

1 cup chopped rhubarb

1 cup peeled and chopped granny smith apples

1 cup sugar or more depending on sweetness of berries

1/2 cup flour

1 tablespoon fresh lemon juice

Sanding sugar for top of crust

Preheat oven to 425 degrees.

Line a 9 inch pie plate with pie crust. Combine all fruit with sugar , flour and lemon juice. Place into line pie plate and top with crust either lattice top or full crust. Brush top crust lightly with cream and sprinkle with sanding sugar.

Place pie on foil covered baking sheet and bake in in oven for 15 minutes at 425 degrees and then reduce to 325 degrees and bake for another 30 minutes or until filling begin thicken and bubble and crust becomes golden. Let cool at least 45 minute or until firm.

Cream Puffs with Blackberries and Caramel Sauce

 

Cream Puffs

Preheat oven to 425 degrees.

1 cup milk

1 stick butter

1 cup flour

pinch of salt

4 eggs

In a saucepan heat milk and butter until butter is melted. Add the salt and flour all at once and stir the mixture together until it comes together as a dough. Stir another 2 minutes and place dough in the bowl of a food processor fitted with a metal blade. Add eggs and blend until the dough in well combined and thick. Place the dough in a piping bag and pipe onto baking sheets lined with parchment paper about 9 puffs. May be made any size. Bake for 20 minutes until golden. Turn off the oven and leave in oven for another 10 minutes. Puff should sound hollow on bottom when tapped. Remove from oven and put a small slice in each puff to release steam . Allow to cool.

Caramel Sauce

1 cup sugar

1/4 cup water

1/2 cup heavy cream

2 tablespoons butter

Place sugar and water in a heavy saucepan and cook over high heat until the mixture starts to turn brown. Do not stir. Once the mixture starts to turn brown, swirl the liquid to even out the color. Cook until chestnut brown.

Add cream carefully. Cook over high heat until mixture begins to thicken. Add butter and cook for about 5 minutes to thicken a bit more. Remove from heat and keep warm or store in refrigerator until ready to use.

3/4 cup heavy cream

1 tablespoon powdered sugar

1/4 tsp. vanilla

2 pints blackberries

Split a cream puff and place the bottom on a plate. Fill with sweetened whipped cream and top with the blackberries. Place other half of cream puff on top and drizzle caramel over the top of the entire cream puff.

Blackberry Almond Cobblers

 

4-12oz. ramekins

6 cups blackberries

8 oz. almond paste, divide into quarters

1 tsp. almond extract

1/4 cup sugar

3/4 cup sugar

sliced almond for tops

sanding sugar for tops

standard pie crust dough for 1- 9 inch crust

Preheat oven to 425 degrees.

In a large bowl mix together the berries, almond extract, sugar and flour; set aside. With the almond paste divided into quarters, press out into a disk the diameter of the ramekin. Divide the berry mixture evenly among the ramekins. Top berries with almond paste disk. Roll out the pie dough and cut into circles the diameter of the ramekins. Place the dough circles over the top of the almond paste. Lightly brush the crust with heavy cream and sprinkle tops with sanding sugar and sliced almonds. Place ramekins on baking sheet. Bake in oven for about 30-45 minutes or until crust is golden and filling bubbly.

Celebrate the season of fresh blackberries with Blackberry-Vanilla Cupcakes

Blackberry Vanilla Cupcakes

Cupcakes:

2 1/3 cups flour

2 1/2 tsp. baking powder

1/2 tsp salt

1 cup butter, room temperature

1 vanilla bean, seeds removed and reserved

1 1/4 cups sugar

3 eggs, room temperature

1 tsp. vanilla

2/3 cup whole milk, room temperature

about 48-60 blackberries , fresh or frozen

Frosting:

4 tablespoons butter, room temperature

8 oz. cream cheese, room temperature

1 vanilla bean, seeds removed and reserved

1 cup fresh black berries

4-5 cups powdered sugar

24 fresh blackberries, for garnish

1 small jar blackberry-vanilla preserves or spread

Cupcakes:

In the bowl of a stand mixer , cream together the butter, vanilla seeds and sugar. Beat until light and fluffy. Add the eggs one at a time, incorporating well between each addition. Add vanilla. In a small bowl whisk together the baking powder, salt and flour. Add alternately the flour mixture and milk until just combined. Scoop evenly into 24 lined muffin tins. Lightly dust with flour the berries and shake off excess. Poke into each cupcake 2-3 fresh or frozen berries. Bake for about 20-25 minutes until cake is cooked through. Remove from oven and let rest 5 minutes in tins and then remove to wire rack to cool completely.

Frosting:

Combine the butter, cream cheese, vanilla seeds and 1 cup fresh berries. Blend and slowly add sugar until desired consistency is achieved.

Spread a thin layer of blackberry-vanilla preserves on the tops of each cooled cupcake. Pipe the frosting on the top of each cupcake and garnish with a fresh berry.

Very Berry Bread Pudding for breakfast, lunch or dinner. Why not?

 

10 cups cubed day old bread

3 eggs

7 egg yolks

1 2/3 cups sugar

1 vanilla bean, split and seeds, seeds, reserved

1 1/2 tsp. vanilla

6 cups half-and-half

2 cups fresh mixed berries, whatever is in season

1/2 cup sugar for topping

In a 9×13 inch baking dish, spread out  bread cubes. In a separate bowl whisk the eggs with the 1 2/3 cup sugar together until combined. Add the vanilla bean seeds, vanilla extract and half-and-half; combine ingredients well. Pour over the top of the bread crumbs. Pres down the bread some that custard mixture covers the bread. Cover with plastic wrap and place in refrigerator for at least 8 hours to 24 hours. When ready to bake remove plastic wrap and sprinkle berries on top and sprinkle with the 1/2 cup sugar.

Preheat oven to 300 degrees. Place the pudding in the oven and bake about 1 1/2 hours or until just set in center. Test by poking with knife. If when poke with knife the cut fills with custard , pudding needs a little more baking until custard no longer fill indentation but still moist. Remove from oven and allow to set for 2 hours before serving. Serve warm or cold.

Berry topping

4 cups mixed berries, large berries sliced

Juice from 1/2 a lemon

about 1/2 cup sugar, depends on sweetness of berries

1 tsp. almond extract

In a small sauce pan add 1 cup berries, sugar and lemon juice. Cook until sugar is melted. Fold in remaining berries and almond extract. Serve over pudding.

Happy little Blackberry Pudding Tartlets great for any occasion.

Blackberry Pudding Tartlets

Pie dough for 16 (4-5 inch) tarts

2 quarts fresh blackberries

1 cup water

1 1/2 cups sugar

1/2 cup self rising flour

1/4 cup butter, cut into pieces

2 1/4 tsp. vanilla, divided

1 cup heavy cream

3 tablespoons powdered sugar

Fresh berries and mint for garnish

Line tart pans and bake as directed on your favorite pie dough recipe; allow to cool completely.

Bring the berries and 1 cup water to boil over medium heat. Reduce to simmer until berries are soft.

Pour blackberries mixture through a wire strainer into a 4 cup glass measuring cup, using the back of a spatula press the berry juice through to equal 2 cups. Discard the seeds and pulp.

Combine 1 1/2 cups sugar and 1/2 cup flour in a saucepan; gradually whisk in the berry juice, whisking constantly until smooth. Bring to a boil over medium heat; reduce to simmer until thickened. Remove from heat.

Stir in the butter and 2 tsp vanilla. Equally spoon into cooled tart shells. Allow to cool completely.

Whip heavy cream along with 1/4 tsp. vanilla and 3 tablespoons powdered sugar until stiff peaks form.. Pipe onto tarts and garnish with fresh berries and sprig of mint.

*Can use frozen berries, 24 oz. and thawed.

Blackberry Cheesecake- What a way to use blackberries!

For the ultimate cheesecake eating experience, always eat your cheesecake at room temperature.

Blackberry Cheesecake

Softened butter to coat 9×3 pan with removable bottom.

3 1/2 lbs. room temperature cream cheese

2 1/4 cups granulated sugar

1/2 cup flour

1 cup sour cream, room temperature

1 1/2 tsp. vanilla

5 eggs, room temperature

1 quart blackberries

seedless blackberry jam

Powdered sugar for garnish

Preheat oven to 350 degrees.

Make a collar from parchment paper that extends 4 inches above the edge of the pan to fit inside the butter 9×3 pan with removable bottom, wrap the outside of pan with foil and have a roasting pan large enough to fit the cake pan inside.

In a bowl of a stand mixer fitted with paddle attachment, beat gently the cream cheese until fluffy, scraping down sides as needed. In a separate bowl whisk together the sugar and flour. On low speed add the flour mixture and combine until smooth. Add the sour cream and vanilla; mix until smooth. Add eggs, one a a time until each is combined into mixture. Be careful not to overmix.

Pour the mixture into a prepared pan and spread evenly. Give the pan a rap on the counter to remove any air bubble. Place in roasting pan and then into the oven. Add boiling water to the roasting pan until it’s half way up the sides of the cheesecake pan. Bake 45 minutes; reduce temperature to 325 degrees and continue baking until cake is set but still slightly wobbly in the center about 3 inches in, about 30 more minutes. Turn off oven and place a wooden spoon in the door to make it ajar. Leave cake in oven at least 1 hour. Transfer the cake to a wire rack; let cool completely. Refrigerate , uncovered overnight. Before unmolding, run a thin knife carefully around the edge. Press bottom up and place on serving plate. Gently peel off the parchment paper from the sides.

Spread a layer of seedless blackberry jam over the top. Place berries on top of jam and garnish with sprinkling of powdered sugar.

Fruit Tacos welcome in Spring and Summer.

Fruit Tacos

Taco Shells:

1/3 cup almond flour

1/4 cup powdered sugar

3 eggs

1/4 tsp vanilla

1/4 tsp orange blossom water

2 tablespoons superfine sugar

1/2 cup flour, sifted

2 tablespoons butter, melted

 

Assorted in season soft fruit

Sweetened whipped cream

Mint for garnish

sweetened fruit puree, strained for the sauce

 

Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper; set aside.

Mix the almond flour and powdered sugar in a bowl. Add 1 egg.

Separate the remaining 2 eggs and add the yolks to the almond flour mixture. Beat until pale yellow and thick. Stir in vanilla and orange blossom water.

Whisk the egg white to stiff. Gradually add the superfine sugar beating whites until stiff and glossy. Fold in a third of the meringue into the almond flour mixture, then fold in half of the flour. Repeat again with a third and the rest of the flour; then remaining meringue. Pour melted butter around the outside edge and fold in.

Drop about 3 tablespoons of batter for each taco shell on the lined baking sheets. Only have 3 taco shells well spaced per sheet. The recipe makes 6 shells.Even out the batter with the back of a spoon but don’t spread out. The batter will spread while baking.

Place in preheated oven and bake for about 6 minutes or until the shells are set and pale golden.

Remove from oven . Using a thin flat wide spatula, loosen the shell and gently fold in half to form a taco shell. Allow to cool in slightly in your hand and place on wire rack. You must work quickly while shells are still warm enough to form.

Once shells are cool, spread fruit preserves if desired and pipe whipped cream inside top with berries. Serve with fruit puree sauce.

Very Berry Mini Cheesecake Bites are great used for sweet appetizers and can easliy be turned into savory as well.

Very Berry Mini Cheesecake Bites

1 (8oz.) package cream cheese, room temperature

1 egg , room temperature

1 tsp. vanilla

1/4 tsp. lemon zest

1/4 cup sugar

seedless raspberry jam

Mixed Fresh berries, black berries, blueberries, raspberries

12 vanilla wafer cookies

Preheat oven to 375 degrees.

Lightly butter a 12 hole mini cheese cake pan. Place a vanilla wafer in each slot; set aside.

In a stand mixer cream together the cream cheese and sugar. Add the egg, vanilla and zest; blend until well combined. Evenly divide into each of the 12 indention’s.  Using a 1/4 tsp. measure, spoon raspberry jam on top of each cake. Place a whole blueberry on top of the jam. Using a spoon , push the jam and berry into the center of each cake. Smooth the tops. Place in oven and bake for about 14 minutes or until set. The tops will fall as they cool. Remove from pans after they have cooled for about 20 minutes. Place on rack to continue to completely cool. Using a thin knife , slide it under the each cake to remove the metal disc. Dollop a small amount of jam on top of each cake and decorate with the mixed berries.

For savory bites, substitute crackers for vanilla wafers, sauteed vegetables for garnish and chutney replacing the fruit jam in this recipe. Use fresh herbs to brighten it up.