This is a really good bar cookie recipe!

Nutty Blackberry Pie Bars

Crust:
3/4 c. butter
2 c. flour
3T. sugar
1/3 c. pecans, chopped fine

Filling:
1 1/2 c. sugar
4 c. blackberries
3/4 c. flour
1/2 tsp. cinnamon

Topping:
1/2 c. sugar
1/3 c. butter
3/4 c. flour
1/3 tsp. cinnamon
1/3 c. finely chopped pecans

Melt butter in a 9 x 13 pan in 350 degree oven.
Be sure to get some on the sides of the pan or spray with non stick spray.
Add flour and sugar, press into bottom of pan.

Mix filling ingredients and pour over crust.

Mix topping ingredients and sprinkle over filling.

Bake at 350 for 1 hour.
Cool. Cut into squares.

I like to press the topping down into the filling just a little, it helps them hold together when cutting.

You can sub other cane berries too! Raspberries are good!
Deanna

I've posted this before and no one paid any attention to it. It's GOOD, I tell ya!!!!

SABAYON WITH BLACKBERRIES

6 to 8 servings

1 pound (2 pints) ripe blackberries
6 egg yolks
1 cup sweet Marsala wine or port, sherry, or Madeira
1/3 cup sugar, plus more to taste

Whisk to blend the yolks, Marsala, and sugar in a stainless-steel bowl. Rest the bowl in a saucepan over hot water. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed. Taste the sauce the sabayon should never get so hot that you can't stick your very clean finger in it  and whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. It can be served hot as is, tepid, or cool. To cool, set the bowl over a larger bowl of ice cubes.

Spoon a portion of berries  1/2 cup or more  into each goblet or glass, and top with 1/3 to 1/2 cup of sabayon. Or put the sauce in the glass first, then the berries.

Adapted from Julia and Jacques Cooking at Home

Jim

jim ... don't know how I missed it ... just copied and emailed it to myself so I can put it in my data base -- otherwise it'll just get lost among all the wonderful recipes that I just HAVE to try ... thanks
Kay

Deanna, the bars sound lovely. I'm copying the recipe for later this week. I got so pooped from the heat combined with yard work that I gave up on baking today. I picked up some cookies at a local bakery. After all, we're really supposed to be talking business not munching. At least that's my excuse for my laziness.

Jim, that recipe sounds so good too. I've always wanted to try sabayon. Unfortunately, anything with alcohol is off limits for our family now. And I bet the sabayon would not taste very good with any sort of substitute. Thanks for posting the recipe, though.

i can't believe we didn't come up with more blackberry recipes ... unless everyone is like me ... they're so expensive and good they never make it to the recipe stage...I just pop 'em in my mouth ... maybe dipped in a bit of sugar.

Anyhoo, here a great cobbler

Blackberry Cobbler

Source: "Wisconsin Blackberry Picking" by Kathryn Stewart

2 tbsps cornstarch
1 1/2 cups sugar
1 tbsp resh lemon juice
4 cups blackberries
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
6 tbsps cold butter cut in bits

Pick over, rinse and drain the blackberries.
In a large bowl stir together the cornstarch and 1/4 cup cold water until the cornstarch is dissolved completely; add 1 cup of the sugar, the lemon juice and blackberries and combine gently but thoroughly. Transfer the blackberry mixture to an 8" cast iron skillet or 8" square baking pan, 2" deep. In bowl, combine well the flour, the remaining 1/2 cup sugar, baking powder and salt and blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms a dough. Bring the blackberry mixture to a boil on top of the stove, stirring, drop spoonfuls of the dough carefully onto the boiling mixture. Bake the cobbler in the skillet on a foil-lined baking sheet in the middle of a preheated 400*F oven for 30 to 25 minutes, or until the topping is golden. Serve warm with ice cream, if desired.

and

Blackberry Hand Pies

Makes 12 small pies
Not as good as fried pies, but I guess they're better for you.

2 cups blackberries, 3/4 lb
1 large Golden Delicious apple, peeled and coarsely grated
2 tbsps plus 1 tsp semolina flour
1/4 tsp cinnamon
8 tbsps sugar
Pastry dough for a 2-crust pie
2 tbsps milk
2 large (17x12") baking sheets; parchment paper

Cook blackberries, apple, semolina flour, cinnamon and 6 tbsps sugar in a 2-quart heavy saucepan over moderate heat, stirring frequently, until mixture just boils and is thickened, about 5 minutes. Transfer to a shallow bowl to cool.
Preheat oven to 375°F with racks in the upper and lower thirds. Line baking sheets with parchment.
Roll out half of dough 3/4" thick on a lightly floured surface with a lightly floured rolling pin into a 16x11" rectangle, then trim into a 15x10" rectangle, reserving the scraps. Cut into six 5" squares. Place a heaping tablespoon of fruit filling in center of 1 square. Moisten edges of square with milk and fold into a triangle, pressing edges to seal. Transfer to a lined baking sheet and press tines of a form around edges of triangle, pressing edges to seal. Make 5 more trianges in the same manner, arranging them 1" apart on baking sheet. Repeat with remaining douogh and filling, rerolling all of the scraps together once to make 12 triangles total.
Brush triangles with milk and sprinkle with remaining 2 tbsps sugar. Bake, switching position of pans halfway through baking, until pies are golden, about 30 minutes total. Transfer pies to racks to cool.

Gee, I wish you were closer, kayskats!!!

Blackberries grow wild everywhere here! Free for the picking. We have goats mostly to EAT the blackberry bushes or they take over the world!

They won't be ripe until August, but that's OK, plenty available for fresh, baking and freezing!

Jim, the sabayon sounds wonderful! I don't know how I missed before. With wild blackberries AND chickens, it sounds like the perfect summer dessert. I WILL be making it this summer!

Deanna

Below is a link to a recipe for Blackberry Almond Shortbread bars that I have in an old Martha Stewart "Living" magazine. I made them for a patio party once and I tell you they were FABULOUS!

Ha! Finally it got noticed!

Thanks, everyone. I feel better now. LOL

Jim

... for a bucket of wild blackberries (maybe not all the way to oregon).

reminds me of growing up just south of Atlanta... blackberries all over the place. If we didn't pick our own we could buy plenty from folks who made a few extra bucks by picking and selling 'em for $1.00 a bucket.

then there were the wild plums we picked on the way to the school bus stop... really small, but really good and free. I liked 'em on the green side.

How about individual Blackberry Galettes? They can be served warm or room temperature. Make them small enough that they can be picked up by hand so that you won't need plates and cutlery.

The filling is simple. Just blackberries tossed with a little flour, sweetened with white or brown sugar, and dotted with butter. Use your favourite pastry or try this one using maple syrup and oatmeal. Brush galettes with milk or cream and sprinkle with more sugar. Bake at 425°F.

Home Cookin Chapter: Recipes From Thibeault's Table

Maple Oatmeal Pastry
====================
Source: Foodtv.ca
Anna Olson

Dough

2 cups all purpose flour
2 tablespoons oats
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, cut into pieces and chilled
2 tablespoons sour cream
2 tablespoons maple syrup

Preheat oven to 350 F.
Combine flour, oats, baking powder and salt in a bowl. Cut in butter the texture of coarse meal. Stir sour cream and maple syrup and add to dough, Mixing until it just comes together. Chill dough for 15 minutes.

Yum, AnnT, I have to try that pastry, it sounds delicious.

My favorite blackberry dessert is cobbler but that breaks the "no forks and plates" rule.

Here we can pick wild blackberries but we have to compete with the bears for them. Commercial ones are expensive and people just don't seem to want to go stand next to the bears for the wild ones, LOL, although I still do.

Of course my favorite way to eat them is right out of the bucket, and the ones we get here in Michigan aren't nearly as big as the ones growing in the pasture at Elery's sister's home in Tennessee, those were as big as my thumb around and were everywhere, I couldn't figure out how to bring a cooler full home...

Annie

Ann, that pastry sounds wonderful. I'm a real sucker for anything made with oatmeal. I can see all kinds of variations possible. Thanks for all your ideas. I'm like most of you, just gobbling them up raw. But I know that no matter how many I've still got at home in the fridge, the next time I see them at the farmer's market, I'll get more. No self control when it comes to berries.

Oh, and Jim, I wasn't ignoring the sabayon, I just figured there was not a good substitute for the masala/port/etc. and so I won't probably ever make it, not having any of those things or particularly liking wine of any type.

Annie

I forgot to add that I was busy cleaning the house this morning. Finished vacuuming and putting everything away. Thinking to myself, "Maybe I actually have time to do some baking." Suddenly, I heard a loud "pop" from the kitchen. Ran in there and noticed that the dishwasher had stopped. No lights blinking, just dead. But all the other appliances and light switches worked fine. I went outside to check the circuit breakers and flicked the correct one on and off. But to no avail. The dishwasher was still dead, had that wonderful aroma of burned electronics, and was full of barely washed dishes.

So I got on the phone to call Sears for a service appointment. Between being put on hold and answering a bunch of questions, the call lasted over 30 minutes. Then came the real fun. Removing that full load of dishes and washing & drying them by hand. But the best part was baling out the soapy water in the dishwasher. By the time I was done, I wasn't thinking about baking any longer.

But the good side is that I've got some great recipes to try now and they won't be wasted on the HOA board. The goodies will go to my family and friends.

I know this is late, but I'll add it for a future blackberry dessert craving!

Blackberry Buttermilk Panna Cottas
with Blackberry Compote

For panna cottas
3/4 lb blackberries (about 3 cups)
1 1/4 cups well-shaken buttermilk
2 3/4 teaspoons unflavored gelatin (from two 1/4-oz envelopes)
1/4 cup water
1 1/2 cups heavy cream
2/3 cup sugar
2 tablespoons blackberry syrup, store-bought or homemade (see cooks' note, below)
For compote
1/2 cup water
1/2 cup crème de cassis
2 tablespoons sugar
1 1/2 tablespoons fresh lemon juice
1/2 lb blackberries (about 2 cups)
Special equipment: 6 (6-oz) molds (preferably nonreactive)
Make panna cottas:
Purée blackberries with buttermilk in a blender until very smooth, then pour through a fine-mesh sieve into a bowl, pressing on and then discarding solids.

Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften.
While gelatin softens, heat cream and sugar in a saucepan over moderate heat until hot, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir cream mixture and syrup into blackberry purée, then pour through cleaned sieve into a bowl. Pour mixture into molds and chill, covered, until firm, at least 8 hours.
Make compote while panna cottas finish chilling:
Boil water, crème de cassis, and sugar in a small saucepan, stirring occasionally, until syrupy and reduced to about 1/3 cup, 10 to 12 minutes. Stir in lemon juice, then pour syrup over blackberries and gently stir to combine.
To serve panna cottas, run a thin knife along edge of molds to loosen if necessary and dip molds in a small bowl of warm water 3 to 5 seconds, then invert panna cottas onto plates and gently lift off molds. Spoon berries and syrup over and around each panna cotta.
Cooks' notes:
To make blackberry syrup, heat 1/4 cup blackberry jam with 1 tablespoon water in a small saucepan over moderately low heat, stirring, until jam is dissolved. Pour mixture through a fine-mesh sieve into a small bowl, pressing on and then discarding solids.
Panna cottas can be chilled in molds up to 1 day.
Compote can be made 2 hours ahead and kept at room temperature.

Linda

Lots of big, lucious blackberries to pick in the wild here. Haven't had to fend off a bear yet, just ticks, wasps, bees, and chiggers are a given.

If anyone is in central Ca. The Berry Lady Farm has nice boysenberries now. We stopped there yesterday driving down 99 from Fresno. I bought a flat so these recipes will come in handy if we dont just eat them all first.

Claudia

This one is from Cooking Light magazine a while back. It is SO delicious and light!

Frozen Blackberry Lemon Chiffon Pie
Fresh seasonal berries lend both vibrant color and taste to this pie, but frozen berries will work, as well.
Yield: 12 servings
Ingredients
1 1/2 cups graham cracker crumbs (about 12 cookie sheets)
3 tablespoons butter, melted
2 tablespoons 2% reduced-fat milk
Cooking spray
3 cups blackberries
1/4 cup fresh lemon juice
1/4 teaspoon salt
4 large egg whites
1 cup plus 2 tablespoons sugar
6 tablespoons water
Fresh blackberries (optional)
Fresh mint sprigs (optional)
Preparation
Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch springform pan coated with cooking spray.
Combine 3 cups blackberries and fresh lemon juice in a blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids.
Place salt and egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and 6 tablespoons water in a medium saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 250°. Gradually pour the hot sugar syrup into egg white mixture, beating at medium speed, then at high speed, until stiff peaks form. Gently fold in blackberry mixture; pour into prepared crust. Cover; freeze 8 hours or overnight. Let stand 5 minutes at room temperature before serving. Garnish with fresh blackberries and mint, if desired.