Recipes from The Berry Patch - June 3, 2009 Newsletter - Printable Version

Easy Blackberry Cobbler

Ingredients:

4 c. blackberries
2 cups sugar, divided
1 cup flour
½ cup butter, melted
2/3 cup milk
2 tsp. baking powder
1 tsp. salt
¼ tsp cinnamon

Directions

Preheat oven to 350 degrees.  Wash berries, mix with 1 cup sugar.  Set aside.

In 9” x 13” baking pan, mix with fork:  1 cup sugar, flour, butter, milk, baking powder, salt and cinnamon.  Pour berries on top.  Do NOT stir.  Bake for 45 minutes or until brown on top.

Peach & Blackberry Bread Pudding

Ingredients

3 cups heavy cream
1 ½ cups granulated sugar
1 Tbs. vanilla extract
½ tsp salt
10 croissants cut into 1-inch cubes
6 large egg yolks
2 large eggs
10 medium peaches, pitted, peeled & thinly sliced
1 cup blackberries
Vanilla ice cream

Directions

Preheat oven to 300 degrees.  Butter a 9” x 13” baking dish.  In a heavy 4-quart pan, combine cream, sugar, vanilla and salt.  Warm over medium-low heat, just until steam comes off surface.  Do not boil.  Remove from heat, pour over cut-up croissants and let stand for 30 minutes.

In a large bowl, whisk together egg yolks and eggs.  Gently stir into croissant mixture.  Fold in peaches and blackberries.  Pour into baking dish and bake for 1 ½ hours or until a knife inserted in center comes out clean.  Cool slightly. 

To serve:  Cut into 12 squares, place one on a dessert plate and serve with ice cream.