• 1 stick unsalted butter
• 1 cup white sugar
• 1 cup plain flour
• 3/4 cup milk (I use skim, but any kind is OK)
• 1 1/2 teaspoon baking powder
• pinch salt
• 2 heaping cups fresh blackberries or peaches (peeled)

Mountain Pie (good with blackberries or peaches)

1. Heat oven to 350 degrees
2. Melt 1 stick butter in baking dish (e.g., 2 or 3 quart pyrex baking dish) - place dish with butter in oven while the oven is preheating to melt the butter.
3. In a separate bowl, mix the sugar, flour, milk, baking powder and salt with a spoon.
4. Add sugar/flour mixture to melted butter, stir to mix well.
5. Add fruit, stir to mix well.
6. Bake for 45-60 min at 350 degrees (check after 45 min, bake until top begins to brown and the mixture has set).

Serve at room temperature (or slightly warm) with freshly made whipped cream (slightly sweetened with sugar).
Alternatively, serve covered with milk in a bowl (this is the preferred way to serve cold leftovers the next day)

Note: The original recipe actually calls for canned peaches (2 pounds, drained thoroughly). Alternatively, tart cherries or blueberries can also be used.

• 12 oz. hazelnuts, toasted and peeled
• 2/3 C. flour
• 1/2 C. unsalted butter, softened
• 1 1/3 C. sugar
• 12 large eggs, separated, plus 3 additional egg whites
• 2 T. Frangelico
• 1 1/4 t. salt

Blackberry Coulis:

• 1 1/4 lbs. or 20 frozen oz. blackberries, or 1 1/2 pints frozen blackberries
• 1/4 C. sugar
• 2 T. corn syrup

White chocolate buttercream:

• 1 lb. (4 sticks) unsalted butter, softened
• 3/4 C. plus 1 T. granulated sugar
• 3 T. water
• 1/2 T. corn syrup
• 2 eggs
• 1 egg white
• 1/2 t. salt
• 1/2 t. vanilla extract
• 12 oz. white chocolate, melted
  

• 2 1/2 cups fresh or frozen (thawed and drained)
• blackberries (do not use blueberries)
• 1 cup sugar
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 cup butter, melted
• Cream, whipped cream or ice cream, if desired

1. In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.
2. In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.
3. Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.

(from AllRecipes.com)
A good reason to go blackberry picking! Try this simple cobbler the next time you find yourself in an abundance of blackberries. Prep Time: approx. 10 Minutes. Cook Time: approx. 45 Minutes. Ready in: approx. 55 Minutes. Makes 1 - 9x13 inch cobbler (11 servings).
Printed from Allrecipes, Submitted by Valerie

1. Preheat oven to 350 degrees F (175 degrees C). Once oven temperature is reached melt butter in a 9x13 inch baking pan.
2. In a medium bowl stir together the flour, sugar and milk; batter will be slightly lumpy. Pour mixture on top of melted butter in baking pan. Do not mix butter and mixture together.
3. Drop blackberries into batter; if more crust is desired add less blackberries. Bake in preheated oven for one hour or until golden brown.

1. COMBINE first 5 ingredients in a large bowl; gently stir in blackberries. Spoon into an 8-inch square baking dish. Sprinkle with orange juice. Set aside.
2. COMBINE 1 cup flour and salt in a bowl; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle ice water, 1 tablespoon at a time, evenly over mixture; stir with a fork just until dry ingredients are moistened.
3. PRESS pastry gently into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll pastry, still covered, into a 9-inch square; chill 10 minutes or until plastic wrap can be easily removed.
4. REMOVE top sheet of plastic wrap, and cut pastry into 9 (1-inch) strips. Arrange pastry strips over blackberry mixture in a crisscross pattern.
5. COAT with cooking spray; sprinkle with 1 teaspoon sugar. Bake at 425 degrees for 35 minutes or until pastry is golden.

1. Preheat oven to 325 degrees C (165 degrees C). Lightly grease one 8x8 inch baking pan.
2. In large bowl beat the butter or margarine together until light and fluffy. Add the egg and beat well.
3. Combine the flour, slat baking soda, cinnamon and mace or nutmeg. Add the flour mixture to the sugar mixture and stir to combine. Mix in the vinegar and juice. Fold in the blackberries.
4. Pour batter into the prepared pan and bake at 325 degrees F (165 degrees C) for 35 to 40 minutes. Let cool in pan and cut into squares.
   

Coffee Cake
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cups granulated sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
1 container (8 ounces) sour cream

Powdered Sugar Glaze
1 1/2 cups powdered sugar
3 to 4 teaspoons water

1. Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour.
2. In small bowl, mix all Blackberry Filling ingredients; set aside.
3. In medium bowl, mix flour, baking powder and baking soda; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
4. Spread one-third of the batter in pan; sprinkle with half of the filling. Spoon another one-third of the batter by tablespoonfuls over filling; sprinkle with remaining filling. Spoon remaining batter over filling; spread evenly.
5. Bake coffee cake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour 30 minutes.
6. Meanwhile, in small bowl, stir all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.

Wash and pick over berries, discarding any imperfect ones. Combine berries, water, sugar, salt and cinnamon in a saucepan. Bring to a boil, stirring well. Reduce heat an simmer gently about 5 to 8 minutes. Add 3 tablespoons cold water to cornstarch to make a smooth paste. Blend into hot cooking berries. Stir constantly until berries are slightly thick and translucent in color, about 2 to 3 minutes. Serve cold with milk for breakfast or with whipped cream for dessert.

Combing flour, sugar and rind. Add to the berries. Using your favorite pie crust, line the pie tin. Dot with 2 tablespoons of butter. Pour in berries. Cover with a top lattice crust. Bake in a hot oven (400F) for 15 minutes. Reduce to 325F and bake 20 to 30 minutes more.

Stir 1/4 cup water, sugar and mint in medium saucepan over medium heat until sugar dissolves and syrup comes to simmer. Remove from heat. Cover and let steep 5 minutes. Add thawed blackberries with juices, reserved blackberry puree from Frozen Blackberry-Cream Pops, and cassis. Transfer mixture to blender and puree until smooth. Strain sauce into medium bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer. Chill until cold. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
Makes about 1 cup.

Source: Bon Appétit • August 2000

When you brush the bottom pie crust with an egg wash, you keep the fruit from making the pie soggy as it bakes. By sprinkling the top crust with sugar, it makes for a great sugary crust.
2 tablespoons granulated sugar
1. Prepare the pie dough as directed through Step 4, rolling out the bottom crust to fit a 9-inch pie plate. Roll out the top crust and place it on a plate. Wrap both crusts and chill until ready to use.
2. Combine the peaches, blackberries, lemon juice and salt; set aside. Combine the ginger, flour and brown sugar; toss with the fruits. Let rest for 1 hour. Preheat the oven to 350°F.
3. Combine the egg white and water in a small bowl. Remove the pie crusts from the refrigerator. Brush some of the egg-white mixture over the bottom and sides of the bottom pie crust to prevent sogginess. Add the fruit filling, mounding the peaches in the center.
4. Cover the filling with the top crust. Trim the overhang to 1 inch. With water, moisten the edges of the crusts where they meet, then press together lightly and turn under. Crimp the edges decoratively. Cut 6 decorative steam slits in the top crust. Brush the top crust lightly all over with the remaining egg-white mixture. Sprinkle lightly with the granulated sugar.
5. Place the pie on the center rack of the oven and bake until it is golden and the juices are bubbling, about 60 to 70 minutes. Let the pie cool on a rack before serving just slightly warm or at room temperature.
Makes 6 to 8 servings.
Per serving (based on 8): 510 calories, 55g carbohydrates, 6g protein, 30g fat, 45mg cholesterol.
Nutritional Breakdown: New Wellness, Richmond, Va.

Source: Simply Delicious by Sheila Lukins • PARADE • June 2002

Make oatmeal-cookie crumbs by blending cookies in a processor until finely ground.
For crust:
Preheat oven to 375°F. Spray 10-inch-diameter fluted tart pan with removable bottom with nonstick spray. Mix cookie crumbs and melted butter in medium bowl until moist clumps form. Press dough evenly over bottom and up sides of prepared pan. Bake until dry, about 10 minutes. Cool crust completely. (Can be made 1 day ahead. Cover tightly with foil. Let stand at room temperature.)
For filling:
Whisk nectar, sugar, and cornstarch in heavy medium saucepan until smooth. Add half of peaches and lemon juice. Using potato masher, mash to coarse puree. Simmer over medium heat until mixture is thick, stirring constantly, about 5 minutes. Cool completely. Fold in remaining peaches. Spread filling evenly in crust. Arrange blackberries around top edge of tart. Refrigerate until cold, at least 4 hours and up to 6 hours. Bring to room temperature before serving.
Makes 8 servings.

Source: Bon Appétit • August 2002

Active time: 10 min Start to finish: 1 1/4 hr
Preheat oven to 375°F.
Put berries in an ungreased 5- to 6-cup gratin dish or deep-dish glass or ceramic pie plate and sprinkle evenly with 3/4 cup sugar.
Sift together flour, baking powder, salt, and remaining 1/4 cup sugar into a bowl. Add milk and butter and whisk until smooth, then pour over berries (don't worry if berries are not completely covered).
Bake slump in middle of oven until top is golden, 40 to 45 minutes. Transfer to a rack and cool 20 minutes. Serve warm.
Makes 4 to 6 servings.

Source: Gourmet • August 2002

• (2) 12 ounce bags whole frozen berries
• 1 gallon white vinegar
• sugar to taste
  

YIELD: 4 QUARTS
Here is a colorful and easy-to-make gift sure to please any gourmet on your list.

DIRECTIONS
Place frozen berries in a large wide mouthed jar.  (If you don’t have a wide-mouth jar around the house, a few well-washed plastic gallon milk jugs and a funnel work very well.)  Warm vinegar and pour over berries, reserving approximately 1/2 a bag to add to gift bottles later.  (Immediately return unused portion of berries to freezer to prevent thawing and freezing together.)  Cover jar loosely and allow to stand for 8 days, shaking or stirring gently daily.  Strain vinegar and funnel into gift bottles.  For more intense color, add a few of the reserved berries to each gift bottle.