September's Recipes of the Month
Fruits are at their best this time of year. Here is a trio of Blackberry recipes for you to try.
The first came from The Old Brick Inn B&B in Christman and the others are from the Food Network (one of my favorite sites)
Stuffed French Toast Casserole
1 loaf Pepperidge Farm Cinnamon Swirl Bread 8 oz. Cream Cheese
8 eggs 1 ½ C. half and half
6 T. melted butter 1 C. pancake syrup
1 bag frozen blackberries
Spray a 9 X 13 pan with Pam. Cube bread and spread half of it in the bottom of the pan. Cut the cream cheese into 16 pieces. Flatten each piece with your fingers until it is about the size of a large matchbook. Place them over the bread layer. Sprinkle the fruit evenly over the cheese layer. Add the remaining half of the bread cubes. Beat the eggs in a bowl and add the butter, half and half, and syrup. Pour over the bread and press down to soak up the egg mixture. Cover with plastic wrap and refrigerate overnight. Bake at 375 for 50 minutes until puffed up and browned. Serve with flavored or maple syrup.
Blackberry Peach Cobbler
8-12 peaches, in 1” chunks 1 t. fresh lemon juice
2 T. cornstarch pinch salt
5 T. light brown sugar 2 C. blackberries
Preheat oven to 350. In a bowl, combine the peaches, cornstarch, brown sugar, lemon juice, and salt. Carefully fold in blackberries. Transfer mixture into a 8 cup baking dish. Set aside and make topping.
Topping: In a mixer using a paddle attachment (or by hand) mix 2 C. flour, ½ t. salt, ¼ C brown sugar, 2 t. baking powder, ¼ t. dried ginger, ¼ t. cinnamon, and 2 pinches mace or nutmeg. Add 6 T. butter (cut into pieces) and mix until coarse and crumbly. Add ¾ C. milk until combined. Turn out the dough onto a floured board and knead a few times to smooth it out. Form into a ball and roll out the shape and size of your baking dish, about ½” thick. Place the dough on top of the prepared fruit. Brush the top with a tablespoon of milk and sprinkle with granulated sugar. Place dish on a cookie sheet in case it runs over. Bake 25-30 minutes until hot and bubbly. Cool slightly before serving.
YUMooooo! Try this with ice cream on top!
Fresh Blackberry Crisp
4 C. fresh blackberries 2 T. flour plus ½ C. separated
½ C. sugar ½ C. brown sugar
Juice of 1 lemon 1 stick butter, softened
Combine berries, sugar and lemon juice with 2 T. flour. In another bowl, blend the ½ C flour, brown sugar and butter. Mix until crumbly and sprinkle over berries. Bake 30 minutes at 375.
August's ROM
Return to Illini Country Stitchers Recipes-of-the-Month Page
Return to Illini Country Stitchers Home Page
Last updated 9/1/06 by quilts@prairienet.org