RECETAS RECIPES

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RECETASRECIPES
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BLACKBERRY FLUMMERY 1 quart Blackberries 1/2
cup hot water 3 cups cold water Dash of salt
Dash of cinnamon 2 tbls cornstarch 1 - 1 1/2
cups sugar (adjust sugar to taste) 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
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POLISH BLACKBERRY SOUP 1 pint ripe blackberries
2 small lemons, sliced very thin 1 one-inch
stick cinnamon 2 cloves 1/2 cup sugar 2 cups
cold water 2 cups sour cream Put all
ingredients except sour cream into a soup kettle
(any heavy pan) and bring to a boil. Lower heat
and simmer 10 minutes or until fruit is soft.
Remove cinnamon stick and cloves. Put cooked
berry mixture in blender for about 20 seconds.
Cool and chill well. Stir in sour cream just
before serving.
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BLACKBERRY PIE 1 10" Unbaked Pie Shell1 qt
Blackberries1 c Flour2 c Granulated Sugar1 c
Milk Fill shell with berries. Mix flour,
sugar, and milk. Pour mixture over berries. Bake
at 350 for 45 to 50 minutes until center is set.
If desired, brown under broiler.
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3-STEP CRANBERRY CHEESECAKE 3 pk Fat-Free Cream
Cheese Softened3/4 c Sugar1 ts Vanilla
extract3 Eggs3/4 c Cranberries -- chopped1/2
ts Grated orange peel1/3 c Graham cracker
crumbs MIX cream cheese, sugar and vanilla with
electric mixer on medium speed until well
blended. Add eggs mix just until blended. Do not
overbeat after adding eggs. Stir in 1/2 cup of
the cranberries and peel. Spray 9-inch pie plate
with no stick cooking spray sprinkle bottom with
crumbs. POUR cream cheese mixture into prepared
pie plate. Sprinkle with remaining 1/4 cup
cranberries. BAKE at 325F for 45 minutes or until
center is almost set. Cool. Refrigerate 3 hours
or overnight. Makes 10 servings
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BLACKBERRY MILKSHAKE2 ice cubes1 cup
blackberries2 tablespoons sugar4 scoops vanilla
ice cream1/2 cup milk Place the ice cubes in
a blender or food processor and process to crush.
Set aside 4 of the blackberries and add the
remaining berries to the blender or food
processor along with the sugar. Puree until
smooth. Add the ice cream and milk, and process
until smooth or to the desired consistency. Pour
into 2 tall glasses and garnish with the reserved
berries.
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MERMELADA DE MORAINGREDIENTES (para 4
personas)1 kilo de moras.½ kilo de azúcar.½
litro de agua.PREPARACIÓNLavamos
cuidadosamente las moras, y eliminamos todas las
hojas y rabitos. Se ponen en una cazuela con
medio litro de agua y se deja que arranque el
hervor. En ese momento retiramos inmediatamente
el recipiente del fuego y mantenemos tapado
durante cinco minutos. Sacamos las moras y
pasamos por un tamiz. Lavamos cuidadosamente el
recipiente donde hemos hervido.A continuación
colocamos las moras de nuevo junto con el azúcar
sobre el fuego.Calentamos y removemos con una
espátula de madera y dejamos hervir hasta obtener
una mermelada espesa. En ese momento apartamos y
dejamos enfriar
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BIZCOCHO CON MORAS Ingredientes 1 ud. yogur
de fresa 3 vaso harina 2 vaso azúcar 1/2 vaso
aceite 3 ud. huevo 1 sobre levadura 200 gr.
mora ElaboraciónNo abrir el horno para que el
bizcocho suba. En una fuente de cristal
semicircular echamos el yogur, la harina, el
azúcar, el aceite, la levadura y lo batimos todo
hasta que no queden grumos. Entonces, se añaden
las moras y se mete al horno media hora, hasta
que se ponga tostadito, a 150 grados.