Speaking of Blackberries, Jim's latest blog post some nice recipes:

http://www.jimcasadaoutdoors.com/New...July11News.htm


ANNA LOU’S BLACKBERRY COBBLER

Named for my late mother, this is a quick, simple, and immensely satisfying approach to baking a cobbler, and the good news is that it doesn’t involve the tedious work on making a crust. I baked one last night, and a big bowl, topped off with milk or ice cream, is tasty enough to bring tears of joy to a glass eye (yeah, I know, that is probably politically incorrect, but it’s a saying I heard throughout my boyhood and, besides, I don’t care a fig’s worth for political correctness).

1 cup milk
1 cup all-purpose flour
1 stick (1/4 cup) butter
1 cup sugar
2 teaspoons baking powder
2-4 cups of blackberries (use more or less according to how much crust you like)

Melt the stick of butter in a shallow, 9 x 13 inch baking pan, and then blend it with the milk and dry ingredients until thoroughly mixed. Pour into the baking pan and spread blackberries evenly. Bake at 350 degrees until golden brown.

BLACKBERRY SAUCE

2 cups blackberries
½ to ¾ cup sugar
1 tablespoon fresh lemon juice

Mix all the ingredients well and refrigerate for an hour or more. Allow sauce to come to room temperature before serving. Delicious served over a chocolate tart, cheesecake, or vanilla ice cream.

BLACKBERRY DUMPLINGS

1 quart blackberries
1 cup of sugar (or to taste)
Enough water to make berries thin enough to cook dumplings

DUMPLINGS

1 cup flour
2 teaspoons baking powder
¼ teaspoon salt
1 tablespoon sugar
1 cup milk

Place blackberries, sugar and water in saucepan and bring to a boil. Meanwhile, mix dumpling ingredients thoroughly and drop by tablespoons into boiling berries. Cook for 15 minutes or until dumplings are cooked through the center. Serve hot with cream.

BLACKBERRY SORBET

2 ½ cups boiling water
1 regular size tea bag
3 cups fresh blackberries
1 ¼ cups sugar
¼ cup freshly squeezed lemon juice (about 1 ½ lemons)

Pour boiling water over tea bag and steep for 10 minutes. Mix blackberries with sugar. Add tea to the berries; crush berries with the back of a large spoon to release juices. Cover and cool. Puree berry/tea mixture in food processor using a metal blade. Strain through a fine sieve. Add lemon juice and mix. Refrigerate for at least an hour. Place sorbet mixture in ice cream maker and process as you would ice cream. Freeze sorbet overnight to allow flavors to develop. Makes one quart (recipe ingredients can be doubled to make more).