Now, I love blackberries. They are the perfect blend of sweet and tart. They always herald those late summer days, dining alfresco, and sweet mouthfuls of ripe berries and cream.
We have been Blackberry Mad around here lately. I have made countless batches of blackberry pancakes. Yesterday, I wanted to make filled crepes. I had some cream cheese in the house, so I simply popped some in the mixer, added some sugar and vanilla extract and whipped it smooth. No recipe here, just go for consistency and taste to your liking. You could have even added blackberries to that while you were mixing it to give it taste and color.
CREPES
- 1/2 cup flour
- 1 egg, slightly beaten
- pinch of salt
- 1/2 cup milk or meat stock (depending on sweet or savory of course)
Very easy indeed and savory crepes are a great way to stretch a food budget. Leftover meat and even potatoes and veg mixed with an easy gravy or sauce stuffed into crepes, topped with sauce and garnished. Looks lovely, very easy and tastes wonderful!
I also make some wonderful Blackberry scones the other morning. Some mornings when I get up a little earlier than usual, I like to bake for breakfast. I am a morning person and having the house quiet, the coffee percolating often sets the perfect baking mood.
This recipe is rather easy and makes a triangular scone.
Blackberry Scone
3 cups flour
1/2 cups sugar
1/4 cup powdered sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cups butter (cold and cut up, I keep my baking butter in the freezer)
1 cup butter milk (if you don’t have any buttermilk on hand, it’s easy to make. Add one tbs vinegar to each cup of milk needed.)
handful of blackberries (about a cup)
Mix flour, sugar, baking powder, baking soda and then cut in butter. I always use a pastry cutter so as to keep the dough cooler, like when you make a pastry dough. Gently stir in the blackberries. make a circular shape with the dough.
I also made some wonderful Blackberry/Blueberry Jam. I had blueberries left over from Gussie’s last farm gift of blueberries. A touch of lemon rind to this sort of jam does wonders to the taste.
Now, on the list to make still are some of the following. I found this great recipe in one of my magazines for a baked date pudding.I am just going to replace the dates with blackberries. And instead of just orange juice will most likely use less juice but put it in the blender with fresh blackberries to add more fresh flavor. (click to view full size)
Now a Roulade is not only a dessert item. The word Roulade originates from the French word "rouler" meaning "to roll". Therefore meat lends itself well to this roll and fill food stuff. Duck is wonderful in a roulade, especially stuffed with pate’ (If you love fatty things as I do!) HERE is a great step by step for a meat roulade that uses flank steak. I often find this type of meal great for a cheaper cut steak, for when you slice it and pound it well (with your meat mallet or rolling pin) it really tenderizes it.
From one of my favorite cookbooks,
Well, I hope whatever your current climate is, you are able to enjoy cooking and baking with some local fruits.
Until tomorrow, Happy Homemaking.
Boy, that sure looks good.
ReplyDeleteEnjoy your blackberry harvest!
ReplyDeleteBlackberry season has been over for nearly two months here in the Deep South. All the berries are done for the year, figs too, and the peaches. We don't have a whole lot of fresh fruits in the fall down here. They're all later winter (strawberries)/spring/early summer.
Wow, that looks incredible! I love blackberries but never have known when to look for them in season. Thanks for sharing this wonderful 1950's blog!
ReplyDeleteAll these recipes look so good. My mom gave me the Betty Crocker Picture Book for Christmas about 3 years ago and I immediately fell in love with it. I have made the French Bread countless times.
ReplyDelete