Blackberry Hand Pies

DSC_9775 (1600x1060)We talked ourselves into making a batch of pocket pies and thought to go with baking instead of frying this time.  We found a likely looking recipe over at Bon Appétit’s site.  These are from frozen blackberries and we used the handy dandy gadget we have been using for Mrs J’s famous fried pies.  These came out pretty well but they really wanted a nice sugar glaze rather than the sugar sprinkle we used.

Blackberry Cobbler

DSC_7680 (1600x1060)We were sorting through the big freezer and ran across a bag of frozen blackberries that we thought would look good in a cobbler.  Since looking good in a picture is mostly what we are all about we did a Google image search for berry cobblers and clicked on one that looked nice.  That led us to this recipe on the Pioneer Woman’s site.DSC_7668 (1600x1060)The recipe is stupid simple.  We did think about some kind of crusty topping, a rolled oats crumble sort of thing, but decided for a simple drizzle of a powdered sugar/milk glaze.DSC_7681 (1600x1060)Pretty good!


1 stick Butter
1-1/4 cup Sugar
1 cup Self-Rising Flour
1 cup Milk
2 cups Blackberries (frozen Or Fresh)

Preparation Instructions

Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.
Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.
Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.


Blackberry dump cake

We’ve done these before.  The recipe, such as it is, is simple enough: Dump some fruit into a pan, scatter a handful of rolled oats over the fruit, dump a cake mix atop that, and then dump butter on top of the mix.  Bake in a 350 oven till the top browns and the fruit bubbles up.

I went with a bag of  blackberries mixed with some Splenda for sweetener and a bit of lemon juice and a teaspoon of cinnamon.  Some recipes go with raw fruit but I opted for cooking mine down and adding some corn starch as a thickener. I was breaking in a new 8×8 pan so I used only a half box of white cake mix over the rolled oats, and used a grater to shred a stick of very cold butter right over that.  Using a 9×13 cake pan you would use the entire box of mix and two sticks of butter.

I popped it into a 350 oven and set the timer for 30 minutes, I gave it 6 or 8 minutes more before I was satisfied with the color of the top.

I was expecting the result to be more “cake-y” but the cake mix, the oats,  and the butter combined to make a very tasty, almost crunchy, topping.  It was very good with whipped cream.

Blackberry Cobbler

I noticed we had a lot of frozen berries in the big freezer and decided to make a cobbler out of some of the blackberries.  I’m used to calling on Mrs J to do my cobbler topping but today I used the awesome power of the Google to query the Pioneer Woman about a good way to go about making one.  She shames me with her wit and photographic skillz.  Go over there and learn how to make it.  I’ll just natter along here until you get back.

You’d think with a nice step by step illustrated guide it would be difficult to mess this pretty simple recipe up but you haven’t seen me gimp around the kitchen in a sudden hurry when confronted with the results of a little arithmetic.  Confused yet?  Note that her recipe is for a round dish, 9 or 10 inches or thereabouts.  I was making it in a 9X13 pan.  Doesn’t take much figurin to see that the amounts for the pan I was using would be greater than the amounts the Pioneer Gal set out to document.  Anyway, I mixed up a batch of the cake batter and poured it into the pan and then it struck me:  I need more of this stuff!

Note that the recipe calls for self rising flour.  I didn’t have any but it’s easy to make up a batch, just add 1-1/2 t of baking powder and 1/2 t of salt to a cup of all purpose flour and you have it.  I did all the adding of powders and sifting together and was feeling all Big Kitchen Daddy Baker Dude up until I realized I needed another batch and promptly forgot all about that little aside with the self rising recipe and all.  The second batch of batter went into the pan right  along side the first.  Not sure how many blackberries I used when I dumped the thawed berries into the batter.  I note that one can use too many berries and that they can overwhelm the batter.  I am right at that edge.  I won’t say I used too many but if I make another batch I’ll not use all that I did today.

The pan I used was bigger, but not quite two times as big so the double amount of berries and batter layered in there a bit thicker than the original recipe and so took longer to bake.  I looked in at 55 minutes and gave the timer an extra 5 minutes at least four and maybe five times before I pulled the cobbler out-call it 80 minutes total at 350.  I will note that I set the pan atop a baking stone and that seems to add a need for extra time all by itself.  It seemed to be just about right, though a tad heavy (maybe!) on the berries.

Thursday Night Menu: Steak and Potatoes Edition

Not my most original recipe, but a summer classic, for sure. LFern and her husband think collard greens are great, which is why I even grew them in my garden one year. I know some people like them, but if you don’t, you can easily substitute spinach in the recipe. I love fruit crisps, and I’ve featured this crisp before, but thought it was worth repeating in this menu. As far as the steaks go, a good ribeye needs very little in the way of seasoning before grilling, but if you want to take it up a notch, the coffee rub from February was very popular. You can use any good cut of steak for this menu.

On the board tonight:

  1. Grilled Ribeyes
  2. Grilled Baked Potatoes
  3. Collard Greens w/Bacon
  4. Apple & Blackberry Crisp

Grilled Ribeyes

  • 4 Ribeye steaks
  • 2 tsp crushed garlic
  • pepper to taste

Rub garlic and pepper on both sides of the steak and grill. 5 minutes on each side will be rare, cook longer if desired.

Collard Greens w/ Bacon

  • 4 slices bacon
  • 6 green onions, chopped
  • 1 bunch collard greens (or spinach)
  • 4 tbsp balsamic vinegar
  • 1 tbsp honey
  • salt & pepper to taste

skillet, saucepan and steamer

Wash collard greens. In skillet, cook bacon till crisp, remove, cool and crumble. In bacon drippings, sauté onions, remove. In saucepan, place steamer and enough water to come to the bottom of the steamer, add greens and steam until tender. Mix honey & vinegar, and a little of the bacon drippings if you like. Toss all ingredients together and serve.

Grilled Baked Potatoes

  • 4 large baking potatoes, scrubbed and cut in half
  • Olive oil
  • Coarse salt

Rub each half with olive oil and salt. Place on the grill, cut-side down, away from the direct flame and they’ll bake quicker, with a nice crisp crust.

Apple & Blackberry Crisp

  • ½ cup sugar
  • ½ cup brown sugar
  • 1 cup flour
  • 1 cup old-fashioned oats
  • 1 tsp cinnamon
  • 1 stick butter (1/2 cup)
  • 3 apples, cored & sliced (peeling opt)
  • 1 cup blackberries
  • 2 tbsp sugar
  • 2 tsp lemon juice

8×8 baking dish and bowl

In bowl, cut together sugar, brown sugar, flour, oatmeal, cinnamon & butter until crumbly. In baking dish, toss apple slices & blackberries with sugar & lemon juice. Crumble butter mixture over the top evenly. Bake at 350° for 25 to 30 minutes, until top is golden and bubbly. Let cool 10 minutes before serving to let fruit set.

Shopping List:

  • 4 Ribeye steaks (or other)
  • 4 slices bacon
  • 6 green onions, chopped
  • 1 bunch collard greens (or spinach)
  • 4 large baking potatoes
  • 1 cup old-fashioned oats
  • 1 stick butter
  • 3 apples
  • 1 cup blackberries

Also: crushed garlic, pepper, balsamic vinegar, honey, sugar, brown sugar, flour, cinnamon, lemon juice, coarse salt