Fruit Pizza
1 (18-ounce) package refrigerated sugar cookie dough cooking spray
1/3 cup sugar 1-1/2 teaspoons grated orange rind
1 teaspoon coconut extract 1 (8-ounce) block cream cheese, softened
1 cup (1-inch) pieces peeled ripe mango
1 cup sliced banana (about 1 large)
6 (1/2-inch) slices pineapple, cut in half
1 cup blackberries or boysenberries
2 kiwifruit, each peeled and cut into 8 slices 1/4 cup apricot preserves
1 tablespoon triple sec(orange-flavored liqueur) or fresh orange juice
2 tablespoons flaked sweetened coconut, toasted
Preheat oven to 350F. Cut cookie dough into 8 slices; firmly press
slices into a 12-inch round pizza pan coated with cooking spray (edges
of dough slices should touch). Bake at 350F for 25 minutes or until
lightly browned. Cool completely on a wire rack.
Beat sugar, orange rind, coconut extract, and cream cheese at medium
speed of a mixer until blended; spread over cookie crust, leaving a
1/2-inch border. Arrange fruit on top of cream cheese mixture. Combine
preserves and liqueur in a small microwave-safe bowl; microwave at HIGH
30 seconds or until preserves melt. Drizzle over fruit; sprinkle with
toasted coconut. Chill 1 hour.
Yield: 12 servings (serving size: 1 wedge).
Blackberry Muffins
1/4 cup butter or margarine, softened 1/2 cup sugar 1 egg lightly beaten 3/4 cup milk 1/4 teaspoon vanilla extract
1-3/4 cups plus 1 tablespoon all-purpose flour, divided
2-1/2 teaspoons baking powder
1/4 teaspoon salt 1 cup fresh blackberries honey (optional)
In
a mixing bowl, cream butter and sugar. Add egg and mix well. Beat in
milk and vanilla until almost smooth, about 1 minute. Combine 1-3/4
cups flour, baking powder and salt; stir into creamed mixture just
until combined (batter will be thick). Toss blackberries with the
remaining flour until coated; fold into batter. Fill greased or
paper-lined muffin cups half full. Bake at 425F for 20-25 minutes or
until muffins are golden and test done. Serve warm with honey if
desired.
Yield: 1 dozen.
Blackberry Cookies
2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup vegetable shortening 1 cup granulated sugar
1 large egg 1/4 cup milk 1-1/2 teaspoons grated lemon zest
1 cup blackberry puree, unstrained
Combine the flour, baking powder and salt. In a large bowl, cream the vegetable shortening and sugar. Beat in the egg and milk. Beat in the lemon zest. Gradually blend in the dry ingredients. Fold in the blackberry puree. Cover and chill for at least 4 hours.
Preheat the oven to 375F. Drop the dough by spoonfuls 1-1/2 inches apart onto ungreased baking sheets. Bake for 12 to 15 minutes, until lightly colored. Transfer to wire racks to cool.
Yield:4 to 5 dozen.
Baking notes: You can make these with fresh blackberries instead of the puree. Rinse and thoroughly dry fresh berries. Add the berries to the flour mixture, tossing them gently to coat thoroughly.
Blackberry Meringue Bars
Crust:3/4 cup vegetable shortening 1/4 cup granulated sugar
2 large egg yolks 1-1/2 cups all-purpose flour
Topping: 2 large egg whites 1/2 cup granulated sugar
1 cup almonds, chopped 1 cup blackberry puree, unstrained
1 cup shaved fresh coconut (or packaged if fresh is unavailable)
Preheat oven to 350F. To make the crust, in a large bowl, cream the vegetable shortening and sugar. Beat in the egg yolks. Gradually blend in the flour. Spread the mixture evenly in the bottom of an ungreased 13 by 9-inch baking pan. Bake for 15 minutes.
Meanwhile, make the topping: In a medium bowl, beat the egg whites into stiff peaks. Beat in the sugar. Fold in nuts. Spread the blackberry puree over the warm crust. Sprinkle with the coconut. Spread the meringue evenly over the top. Bake for 20 to 25 minutes longer, until the topping is set. Cool in the pan on a rack before cutting into large or small bars.
Yield: 3 to 4 dozen.
Berry Bars
Crust: 1 cup all-purpose flour 1-1/4 teaspoons baking powder
1/2 cup vegetable shortening 3/4 cup granulated sugar 1 large egg
3/4 teaspoon almond extract 1/2 cup milk
1-1/2 cups fresh black or boysenberries
Topping: 2 large eggs 8 ounces cream cheese, at room temperature
1/3 cup powdered sugar 1 teaspoon almond extract
Preheat oven to 350F. Lightly grease a 9-inch square baking pan. To make the crust, combine the flour and baking powder. In a large bowl, cream the vegetable shortening and sugar. Beat in the egg and almond extract. Beat in the milk. Gradually blend in the dry ingredients. Spread the mixture evenly in the prepared baking pan. Sprinkle the berries over the crust in the pan. To make the topping, in a medium bowl, beat the eggs and cream cheese until smooth. Beat in the powdered sugar and almond extract. Spread this mixture over the berries. Bake for 55 to 60 minutes, or until firm to the touch. Cool in the pan on a wire rack before cutting into large or small bars.
Yield: 1 to 2 dozen.
Blackberry-Almond Shortbread Squares
10 tablespoons (1-1/4 sticks) unsalted butter, softened, plus more for pan 1-3/4 cups all-purpose flour, plus more for dusting
1/2 cup whole blanched almonds (2 ounces) 1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup plus 2 tablespoons confectioners' sugar, plus more for dusting
1/4 teaspoon pure almond extract 1 pound (about 4 cups) blackberries freshly grated zest of 1 orange
Preheat
oven to 350F. Butter a 9-by-13-inch baking pan. Line with parchment;
butter lining. Dust with flour; tap out excess. Arrange nuts in a
single layer on a rimmed baking sheet. Bake until golden, 15 minutes;
let cool. Grind in a food processor until fine.
Whisk together
flour, nuts, salt, and cinnamon in a medium bowl; set aside. Put 3/4
cup plus 1 tablespoon sugar and the butter in the bowl of an electric
mixer fitted with the paddle attachment; mix until pale and fluffy,
about 3 minutes. Mix in almond extract. Add flour mixture in 2 batches;
mix until a crumbly dough forms.
Press all but 1 cup dough into
bottom of pan. Toss berries with zest; scatter over dough. Sprinkle
with remaining tablespoon sugar; crumble reserved dough on top. Bake
until golden, about 30 minutes. Let cool on a wire rack. Cut into 12
squares; dust with sugar.
Yield: 1 dozen.
Blackberry Sherbet
In a blender or food processor, whirl 3 cups (about 1 lb.) rinsed blackberries, 11/4 cups sugar, 1 tablespoon lemon juice, and 1/8 teaspoon salt until smooth.
Press through a fine strainer into a bowl; discard seeds. Taste, and add more sugar (up to 1/4 cup) if desired.
Stir in 11/2 cups half-and-half (light cream). Cover and chill until cold, about 1 hour.
Pour into an ice cream maker (11/2-qt.
or larger capacity); freeze according to manufacturer's directions
until mixture is softly frozen. Serve soft, or freeze airtight until
firm, about 3 hours, or up to 3 days.
Yield: About 1 quart; 6 to 8 servings.
Sweet Blackberry Vinegar
3 cups fresh blackberries 2 cups rice vinegar 2 cups sugar
Place berries in food processor; process until smooth. Combine blackberry puree and vinegar in a bowl. Cover; let stand at room temperature 24 hours, stirring occasionally. Strain into a large saucepan; discard seeds. Stir in sugar. Bring to a simmer; cook 5 minutes. Remove from heat; cool to room temperature. Pour vinegar into decorative jars; seal with corks or other airtight lids.
Yield: 4 cups.
Note: Store vinegar in airtight containers for up to 3 months.
Tossed Salad With Blackberry Vinaigrette
1 teaspoon cornstarch 1/4 cup water 1/4 sweet blackberry vinegar (see above recipe) 2 tablespoons fresh lemon juice 1/4 teaspoon salt
1 garlic clove, minced dash of black pepper
6 cups torn curly leaf lettuce 2 cups torn radicchio (about 1 large head)
1-1/2 cups blackberries
3/4 cup (2-inch) julienne-cut yellow bell pepper strips
1/4 cup thinly sliced onion, separated into rings
1/4 cup chopped fresh mint
Place cornstarch in a small saucepan. gradually add 1/4 cup water, stirring well with a whisk. Stir in Sweet Blackberry Vinegar, lemon juice, salt, garlic, and black pepper. Bring to a boil; cook 1 minute, stirring constantly. Cool; cover and chill.
Combine lettuce and remaining 5 ingredients in a large bowl; toss gently. To serve, pour dressing over lettuce mixture, and toss to coat; serve immediately.
Yield: 5 servings.
Blackberry Juice
